Summer squash, which is an all-inclusive term for several varieties of squash, from zucchini to pattypan and even chayote (which has a slightly sweet taste and flesh similar to that of an apple), is being used more frequently on restaurant menus.
The growing popularity of summer squash is partly the result of its versatility, as it can be used in dishes from soups to grilled sides and even baked goods. Most summer squash varieties have a lower water content than larger squash, which means they can be incorporated into various dishes without creating a soggy or otherwise unpleasant texture.
According to market research firm Datassential, summer squash is found on 1.4% of U.S. restaurant menus, 38% more than four years ago, and 81% of U.S. consumers are familiar with it.
Click through the gallery to learn more about summer squash, and to see how one restaurant is using it on the menu.
