Summer squash is one of the most satisfying vegetables to grow—fast, productive, and incredibly versatile in the kitchen. Whether you’re harvesting zucchini for spiralized noodles, crooknecks for grilling, or stuffing pattypan squash with herbs and cheese, these heat-loving plants deliver a steady and generous harvest. They’re perfect for beginners and seasoned gardeners alike, requiring minimal effort for maximum yield.
With rapid growth, beautiful broad leaves, and edible blossoms, summer squash adds both beauty and utility to your garden beds. Given the right soil, sunlight, and spacing, even one or two plants can keep your kitchen stocked all season. Let’s dive into everything you need to know to grow summer squash from seed to harvest.
Choosing the Right Variety
Summer squash comes in many shapes and colors. Most grow on compact bushes, making them ideal for raised beds, small gardens, and containers.
Zucchini (Green or Golden) – The classic, fast-growing summer squash
Crookneck – Yellow, curved necks with tender skin and nutty flavor
Straightneck – Smooth and mild, great for slicing
Pattypan (Scallop) – Shaped like flying saucers, perfect for stuffing
Costata Romanesco – Ribbed Italian heirloom with rich flavor
Master Gardener Tip – For variety and pollination success, grow at least two types of summer squash.
Easy to grow and a prolific producer, squash is a wonderful choice for any vegetable garden
When to Plant Summer Squash
Summer squash thrives in warm weather and doesn’t tolerate frost. It’s a true heat-loving vegetable that grows quickly once soil temperatures rise.
Sow after your last frost date when soil temps reach 65–75°F
In Zone 9b, you can plant from March through July for multiple successions
For a fall harvest, sow again in late June to early July
Soil Preparation
Great squash starts with great soil. These plants are heavy feeders and need a well-aerated, nutrient-rich foundation to produce high yields.
Avoid soggy or compacted soil – squash hates “wet feet”
How to Plant Summer Squash
Direct Sow
Depth – 1 inch deep
Spacing – 24–36 inches apart (in rows or mounds)
Hill Method – Sow 3 seeds per mound, thin to the strongest plant
Water well after planting
From Transplants
Start indoors 2–3 weeks before planting out
Transplant once true leaves appear and temps stay above 60°F
Master Gardener Tip – Use floating row covers when plants are young to protect from squash vine borers and cucumber beetles—remove when flowers appear for pollination.
Watering and Feeding
Summer squash thrives with consistent moisture and light feeding. Inconsistent watering can lead to bitter fruit or blossom end rot.
Water deeply once or twice a week—keep soil consistently moist
Mulch with straw or compost to conserve moisture and reduce weeds
Fertilize with a balanced organic fertilizer or compost tea every 3–4 weeks
Avoid overhead watering to reduce mildew risks.
Common Pests and Problems
Squash is relatively easy to grow but can be a target for pests—especially in warm, humid climates.
Squash Vine Borer – Larvae that tunnel into stems. Use row covers early—cut open infected stems and remove if caught early
Squash Bugs – Suck sap and cause wilting. Hand-pick and check for eggs under leaves
Powdery Mildew – Common in humid conditions. Improve airflow, water early, and use neem or baking soda sprays
Harvesting Summer Squash
The more you pick, the more they produce. Summer squash grows rapidly and should be harvested frequently to ensure tender fruit.
When to Harvest – Pick when fruits are 6–8 inches long for zucchini and straightnecks, or 3–5 inches across for pattypans
How to Harvest – Use a clean knife or pruners—don’t yank
Frequency – Check daily—squash grows fast
Companion Plants
Smart companion planting can help deter pests and improve plant health.
Good Companions – Nasturtiums, marigolds, corn, beans, and radishes
Avoid – Potatoes and brassicas, which compete for space and attract similar pests
Storing and Cooking
Summer squash is best eaten fresh, but with proper handling, it can be stored for later use as well.
Store squash in the refrigerator for up to a week
Don’t wash until ready to use
Great for grilling, sautéing, baking, pickling—or even zucchini bread
Summer squash is a garden MVP – easy to grow, generous in yield, and a staple of summer meals. With a bit of attention early on, you’ll enjoy weeks (or months) of tender, tasty harvests that keep coming as long as you keep picking. Fair warning though—these plants are prolific. Before long, you’ll be sneaking zucchini onto your neighbor’s porch under cover of darkness. They’ll either thank you… or start locking their car doors.
