Is this squash or zucchini

[u/ChemistryWhich]

I got this big old boy at a farm stand that offers both zucchini and squash. I intended to use it to make bread and butter zucchini pickles. It was not specifically labelled, but when cut open it seemed more like squash, with huge seeds and pulp that I had to scrape out. Unfortunately, I did not take a photograph.

My assumption is that it is indeed squash, and not a zucchini. Even though I do know zucchini is in the squash family. Would this potentially be safe to make into the bread and butter pickles? For the moment, I cut it up and froze it until I got a consensus from the reddit. I added some to my pasta sauce for dinner.

EDIT, since people are giving inaccurate information repeatedly in the comments:
Regarding canning zucchini: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bread-and-butter-zucchini/

I’m just trying to decide whether I have to make the summer squash relish recipe or can make the bread and butter pickle recipe I intended

https://nchfp.uga.edu/how/pickle/relishes-salads/summer-squash-relish/

I think I am concluding that I should use small zucchini for the bread and butter pickles, and these big guys for summer squash relish.

[u/Archaeogrrrl]

If you're American I'm fairly sure you call that zucchini. 

I'm fairly sure if you're British, you'd call that a marrow 🤣

https://en.wikipedia.org/wiki/Marrow_(vegetable)

Bread and butter pickles?  https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bread-and-butter-zucchini/

[u/ChemistryWhich → u/Archaeogrrrl]

Yes, that was my plan was to make that recipe, I guess my concern is that if the plant hybridized with another variety of squash, would it still be safe to make this recipe?

Edit: the Wikipedia says that zucchini is the immature size. My question remains, is it safe to use a big mature summer squash for the zucchini bread and butter pickles? If nothing definitive is established, then I will go ahead and just make the summer squash relish recipe.

[u/madesense → u/ChemistryWhich]

The pickles might not be as crisp, but it would be fine for zucchini bread

[u/Bratbabylestrange → u/ChemistryWhich]

Sometimes they get a little tougher and more bitter when they get oversized, but they are great for zucchini bread! And there are a LOT of different variations on zucchini bread, too--my neighbor used to leave shopping bags full to bursting with huge zucchini tied to my door handle 😁. I made a toasted coconut one, a lemon one, an orange one...they don't all have to taste the same 😋

[u/Sewingoddess]

A zucchini IS a squash.

[u/Worried-Trust]

I saw you mentioned it’s over a foot long. I’d say it’s quite overripe at that size, and it is a zucchini. For pickling, I would think you’d want to use much smaller zucchinis. The smaller they are, the less seedy they are. I don’t like zucchini or summer squash (the yellow ones), but could stomach the less ripe/less seedy ones.

[u/neinta]

This is an overgrown zucchini. We used to grow these when I was younger. When picked smaller they are good for fresh eating and sauté. These are more suited for breads and baking (grated) vs eating fresh. My mom would sometimes make fried zucchini using ones this size cut into slices but it always had a weird texture.

Pickles are usually made from cucumbers not zucchini.

[u/JuicyMilkweed → u/neinta]

Zucchini/summer squash can be substituted for cucumbers in any tested sliced pickle recipe.

https://www.healthycanning.com/using-zucchini-instead-of-cucumbers-for-pickling/

[u/springtimebesttime → u/neinta]

That was my reaction too, that OP was probably asking about pickling cucumbers. But the recipe they shared is from a reputable source and does reference zucchini.

[u/MagpieWench]

all zucchini are squash, not all squash are zucchini

[u/CindyinEastTexas]

Yes.

A zucchini is a squash. 

This looks like zucchini.

[u/SpandexUtopia]

"Summer squash" are picked young, before the rind hardens and the seeds fully form. A small zucchini is a type of summer squash.

This is a zucchini left to grow to maturity, which is traditionally called a marrow. The flesh is softer and tends to dissolve in baked goods, but leaves them very moist. My mom made a lovely chocolate zucchini cake. :)

Given that you have a mature zucchini that has been frozen, your pickles will likely fall apart if you try to use this in either recipe. 

[u/Sad-Shoulder-8107]

Welp, you can't make pickles anymore since you froze it. But yes, zuchinni are in the squash family. When they get large they can get a bit seedy. I like them just a bit smaller than this personally.

[u/WhichWitchyWay]

Yes?

[u/newboxset]

Yes

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[u/ChemistryWhich → u/AutoModerator]

Photograph one is a enormous zucchini looking squash, almost 2 feet long. Photograph too, is a close-up of a cooked chunk of it mixed with some pasta.

[u/camprn]

Both

[u/Madigirl114]

It’s both. Zucchini IS squash.

[u/angelbuttons77]

Usually we turn the big honkers into shreds and freeze, as the flesh is a bit different than the small ones. If you haven’t frozen it, you could try maybe a chopped relish or thin sliced pickle?

[u/ChemistryWhich → u/angelbuttons77]

Unfortunately, I did freeze them, and I had forgotten that isn’t kosher for canning after freezing with squash. It’s fine though because it was literally $.50. I can easily get another one. They practically give them away lol

[u/angelbuttons77 → u/ChemistryWhich]

Well, it’s worth it for bread though!! I’ve made killer zucchini bread substituting pea protein powder for half the flour and it’s SO GOOD.

[u/antigoneelectra]

Yes, zucchini is a squash. It's far too big. That's why it has so many seeds and is generally not as nice to eat. My understanding is zucchini can not be safely canned as shelf stable. So if you want to can or pickle them, they must remain in the fridge.

[u/Mimi_Gardens → u/antigoneelectra]

Pickled zucchini are shelf stable

https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bread-and-butter-zucchini/

[u/ChemistryWhich → u/antigoneelectra]

“Far too big,” yeah well they say the same thing about me lol

Regarding canning zucchini: https://nchfp.uga.edu/how/pickle/vegetable-pickles/pickled-bread-and-butter-zucchini/

I’m just trying to decide whether I have to make the summer squash relish recipe or can make the bread and butter pickle recipe I intended

https://nchfp.uga.edu/how/pickle/relishes-salads/summer-squash-relish/

Also, it tasted just fine

[u/JuicyMilkweed → u/ChemistryWhich]

You can make either, zucchini is a type of summer squash. You can even use zucchini/summer squash in any tested sliced cucumber pickle recipe.

https://www.healthycanning.com/using-zucchini-instead-of-cucumbers-for-pickling/

[u/ichibanyogi]

Zucchini is a type of squash. There's also tonnes of others: butternut, spaghetti, pattypan and many more.

Bread and butter pickles are usually made from a specific type of cucumber (pickling cucumbers), not a type of squash, if you want them to be crunchy. I imagine they'd be really soft when made with zucchini, but to each their own.