This is our first year growing straightneck summer squash, and I wonder why it has taken years to discover this absolutely delightful veggie. In fact, I scratch my head wondering why on earth zucchini became as famous as it is today? Because it rhymes with spaghetti? Does anyone have an answer?
This squash is meatier and deliciously creamy unlike its watery flavorless cousin. When stir fried, zucchini tends to get limp, transluscent, and loses lots of water, whereas the yellow straightneck stays relatively firm and almost butter-flavored. The best part is that it is as easy to grow as zucchini, not to mention prolific!
You can use the yellow squash for my zucchini bread recipe , replacing the zucchini with this squash variety as shown in the photo. The bread was a bit denser but still delicious! Next time, I may add about 1/8 cup of fresh-squeezed orange juice just to see what happens when you add a bit more liquid.
As an FYI, we got our seeds from Baker Creek Heirloom Seeds at the Seed Bank in Petaluma, CA.