Absolutely, yes. In almost any recipe—sautéed, roasted, grilled, or baked into muffins—you can use zucchini or yellow squash interchangeably with zero regrets. The final dish might look slightly different in color, but the taste will be delightful either way.
The only real risk? Using a giant zucchini or a huge yellow squash. These oversized beauties have tough skin and watery, seed-filled centers. Stick to small to medium ones for the best texture, friends.
So next time you’re at the market, don’t stress. Pick the one that makes you smile. The difference is mostly cosmetic, and the joy is entirely real.
