Summer Squash
This golden-skinned zucchini brings sunshine to the summer garden with its brilliant yellow fruits that stand out beautifully against deep green foliage. Hardy across zones 3-13, this compact cultivar reaches just 24-30 inches tall while spreading 3 feet wide, making it perfect for smaller spaces and container growing. Ready to harvest in 50-59 days, these eye-catching squash offer tender flesh with thin, edible skins that shine in everything from grilled rounds to fresh salads. The open-pollinated nature means you can save seeds while enjoying steady harvests from prolific plants that reward frequent picking.
Full Sun
Moderate
3-13
30in H x 36in W
Annual
High
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The striking golden color makes this zucchini a standout in both the garden and on the plate, offering the classic mild zucchini flavor in a more compact package. These prolific plants produce tender fruits with thin skins that require no peeling, making them ideal for quick grilling, sautéing, or eating fresh. The compact growth habit fits beautifully in raised beds and containers while still delivering abundant harvests when picked frequently. Even the blossoms are edible, adding another layer of culinary versatility to this already generous variety.
Golden zucchini excels in dishes where its sunny color can shine, from thick grilled rounds brushed with olive oil and finished with lemon and flaky salt to fresh salads where the tender flesh needs no cooking. The thin skins make it perfect for quick sautés and stir-fries, while the mild flavor works beautifully in both savory and sweet preparations. The edible blossoms add a delicate squash flavor to tempura, stuffed preparations, or as colorful garnishes.
Start seeds indoors 2-4 weeks before the last frost in biodegradable pots to minimize root disturbance during transplanting.
Transplant after all danger of frost has passed and soil has warmed thoroughly.
Sow seeds 1 inch deep directly in the garden after the last frost when soil is warm. Make successive sowings 2-3 times at monthly intervals for continuous harvests all season.
Pick fruits when they reach 6-8 inches long with glossy, unblemished skins and a tender feel when gently pressed. Cut with pruners or a sharp knife, leaving a short stem attached. Harvest frequently to encourage continued production and remove any overgrown fruits immediately to keep plants productive throughout the season.
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