Summer squash can be eaten raw; grated or sliced in salads, or sliced and served on a plate of crudities with dip. Grated zucchini is often an ingredient in muffins or quick breads.

The taste and texture of summer squash is perhaps best appreciated, however, lightly steamed or simmered in butter. Summer squashes can be left whole, large ones cut in 1 cm slices. Cook about five minutes, until tender crisp, and top with fresh herbs (chives, dill, parsley, thyme), salt and pepper.

Combined with other fresh vegetables lightly sautéed in olive oil with garlic, fresh basil and oregano, summer squash adds interesting taste and texture to a prima vera topping for pasta, along with grated Parmesan cheese.

Sliced in half lengthways, zucchini or yellow squash can be barbecued until tender crisp, and topped with basil pesto. To very fancy, small (6 cm) squashes can be cooked with their flowers still attached. Sliced along their length, but left attached at the stem, the tiny zucchini are fanned decoratively and the flowers filled with a savoury mousse.

Very large summer squash can be scooped out, filled with stuffing, and baked until tender.