Color and shape vary from scalloped yellow pattypan to slender green zucchini. The freshest and most tender have smooth, glossy skin. Refrigerate in a perforated zip-top plastic bag.
Cook just until crisp-tender. Sauté, steam, or roast in a hot oven. Or thread halved squash on skewers, lightly coat with cooking spray, and grill 10 minutes, turning occasionally.
Try our recipe for Sautéed Baby Squash and Leeks with fresh basil and feta. Or, toss with browned butter and caramelized onions or hot cooked cheese tortellini.