The numerous faces of summer squash

Summer squash is wonderfully versatile and quick to cook. There are different varieties of summer squash, including:

This pale green, wrinkled, cucumber-like vegetable is eaten while still unripe. It has bright red seeds that must be removed before eating, and a bitter taste which improves when cooked. Bitter melon features in southeast Asian dishes such as cooked salads and stir-fries and is made into a tart pickle that is popular in Indian cuisine.

Pattypan squash, also called button squash, come in several varieties: green, white, bright yellow and orange. Pattypans have a pretty scalloped border. The French name "pâtisson" comes from the Provençal word for a cake made in a scalloped mould. Picked young, these squash are firm and sweet.

Did you know that pattypans are popular in the cuisine of the West Indies? They are served stuffed with a pat of butter or a mixture of ground beef, tomato, sautéed onions, garlic and ginger.

Yellow zucchini, also called straightneck squash, is a medium-sized variety with thin yellow skin that can be left on and a straight neck. The flesh is mild and can be used to replace zucchini in many recipes.

This squash is a close relative of the curved, bumpy-skinned yellow crookneck squash, which has a taste closer to that of winter squash than to other summer varieties.

Zucchini blossoms can be stuffed and cooked to serve as an attractive appetizer. Male flowers – those without the tiny squash attached – are the best to cook.

Fill the blossoms with goat cheese and fresh herbs, then pinch them shut and sauté briefly in hot oil. Drain on paper towels. Squash and okra also have edible flowers. Okra flowers are ivory or yellow with a funnel shape. Pumpkin flowers are similar to zucchini.