Ran out of summer squash? Same here last week. We were mid-meal prep, holding a zucchini like it held the answers to life, only to realize we needed more.
That got us thinking—what could substitute it without ruining the vibe of the dish? Good news, we found some solid swaps that actually work. They’re simple, easy to find, and keep the recipe on point.
We’ve tested a few options, and some even surprised us. Spoiler alert—substituting summer squash doesn’t have to feel like a compromise. Keep reading because these alternatives will come through when squash isn’t an option.
6 Easy Substitutes for Summer Squash
Here are six options you can use as a substitute for summer squash in your recipes:
1 – Zucchini
The zucchini is like summer squash’s twin—it’s almost too easy to swap them. They basically taste the same, with that mild, slightly sweet vibe. Texture-wise, zucchini works in most recipes and cooks just as quickly.
Use zucchini 1-to-1 for summer squash in sautés, stir-fries, or even roasted dishes. It holds shape well when cooked and absorbs flavors like a pro. Slice it, dice it, or throw it in a spiralizer if you’re feeling fancy.
The catch? Zucchini has slightly thinner skin, so it might cook a little faster. Adjust your timing if you’re making something like soup or casseroles. If you need more ideas, check out these other zucchini substitutes for inspiration.
2 – Yellow Squash
The yellow squash is the closest cousin to summer squash. It’s like swapping one sibling for another—no one will notice. It has a mild, slightly sweet taste and similar soft texture. Use it 1-to-1 as a substitute.
Cook times are basically the same. It blends seamlessly in sautés, casseroles, or roasted dishes. The skin is thin, so it cooks evenly and quickly. You can chop it, slice it, or shred it—whatever works.
The bright yellow color pops in dishes, making it fun to use. It absorbs flavors well too. It’s also easy to find at most stores all year.
3 – Pattypan Squash
For a funky twist on summer squash, try using pattypan squash as a substitute. They have a similar shape and size to zucchini and yellow squash, but with distinct ridges around the edges. Their taste is slightly sweeter than zucchini or yellow squash, so use it 1-to-1 in recipes that benefit from that extra hint of sweetness.
Pattypan squash works well in dishes like casseroles or roasted vegetables where you want a nice texture and presentation. The skin is thin and delicate, so be careful when handling them.
4 – Chayote
In terms of versatility, chayote is like zucchini’s quirky cousin. It has a mild flavor with a slightly crisp texture that softens when cooked. Use it as a 1-to-1 substitute in recipes that call for zucchini or yellow squash. The skin is thin enough to eat, and the flesh absorbs flavors pretty well.
It works great in soups, stir-fries, or even sautéed. You can peel it or leave the skin on—totally up to us. The shape might look a little weird, but slice it or dice it, and it brings a similar vibe to meals.
It’s available year-round, making it easy to grab wherever groceries are sold. If you’re curious about more chayote substitutes, check out alternative squashes and other swaps that can mix things up.
5 – Cucumbers (for Raw Dishes)
If you’re making a raw dish like a salad or salsa, cucumbers can work as an easy substitute for summer squash. They have that same crisp bite and mild flavor that adds freshness to meals. Thinly slice them, chop them into cubes, or dice them up—cucumbers bring texture and color to dishes.
If the recipe calls for cooking the summer squash, this substitution won’t work well since cucumbers tend to become mushy when heated. However, they make a refreshing stand-in for chilled or no-cook recipes.
6 – Butternut Squash (for Cooked Recipes)
Last but not least, butternut squash makes a solid replacement for cooked recipes needing summer squash. Its flavor is slightly sweeter, and the texture holds up well under heat. We recommend using the same amount of butternut squash as summer squash in your recipe—1:1 ratio works great.
It’s best for soups, stews, or roasted dishes. It softens nicely when cooked while maintaining structure. Just remember, it takes a little longer to cook than summer squash. Peel off the tough skin first, chop it up, and it’s ready to go.
Butternut squash brings a rich vibe to hearty dishes, so it pairs well with strong spices or herbs. It’s also widely available, making it easy to grab for meals. Need more swap ideas? Check out this guide on butternut squash substitutes, which has other handy options to try!
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.