These are two types of summer squash (the long ones are with a young zucchini in the photo; shots are from last year's produce).
The long ones were given by my MIL; the round flat ones from my SIL.
I have tried them in various ways. They are spongy but not dry, with a good crunch when blanched. Very good in stir-fries.
Various ways I have prepared them include a quiche (chopped along with onion and carrots and some shrimps or tuna or ground beef, seasoned with salt and pepper, cooked on stovetop covered under #3 setting for 7 minutes);
Or stirred into the still-hot sweet and sour sauce using Sassy's recipe for Sweet and Sour Fish, substituting my canned whole tomatoes for the water and tomato paste, and broiling the fish while brushing intermittently with butter for 10 minutes each side under low setting).
And also in my revised tinolang manok added together with the leaves after removing from heat.
Even kids love the summer squash! The consistency is like a cross between upo and cucumber. Don't peel this.