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Summer squash is at its best when small -- about 5 to 8 inches for zucchini and slightly smaller for yellow crookneck. Scalloped squash such as patty pan is tender when the squash is just beginning to turn a creamy white color and measures less than 4 inches in diameter.
The Associated Press' J.M. Hirsch came up with these 10 fresh ways to use zucchini: 1  Pasta: Grab yourself one of those veggie spiral cutting gizmos, which let you render produce into pasta-like ribbons. Zucchini does particularly well. 2  Dip: Slice a zucchini in half and toss it on a medium hot grill. Cook until lightly browned and tender, then pop it into a food processor. Add tahini, garlic, salt, pepper and a splash of lemon juice, then process until very smooth. Use as a dip for vegetables and chips, or as a sandwich spread. Salsa: Dice and toss together 1 medium zucchini, 1 large tomatillo and 1/2 red or orange bell pepper.