Yellow “eight-ball” squash is one unusual variety. Cut it into wedges to hint at the original shape, then sauté, or stuff and bake.

The zucchini days are upon us, when summer squashes of every stripe pop up in all different shapes and sizes. Feel them and choose the firmer ones, and when you use them in a recipe, cut them up so the pieces reflect the shape of the original, and use a combination of yellow and green for added visual delight.

Following is a gallery of squashes encountered in the last few days at area greenmarkets, comprising eight distinct varieties. A few heirloom types (such as the pale green Italian one with distinct tough ridges) have yet to appear. Presumably, these are slower growing and will show up in a month or so.

Green eight-ball squashes, so round you could almost use them for bocce balls.

Yellow pattypan squash can be carved to preserve its wonderful knobby appearance.

Ghostly pale-green pattypans.

Zucchini — the squash that started it all.

Believe it or not, this yellow squash has no English name, other than “yellow squash.”

Some places are selling baby zucchinis, which are tender enough to slice as carpaccio.

Not sure what this stunted, off-white squash is called …

Or this green, grenade-shaped one, either. Truth be told, they all taste about the same.