Let’s take a page from our grandmother’s by freezing fresh squash and zucchini to when they are not in season.
Freezing squash and zucchini is a quick and easy way to stock your freezer for the fall and winter by a process called, blanching.
Instructions:
- Cut squash into circles or half-moons, roughly the same size.
- Bring a stockpot to boil with unsalted water. Add squash and cook for 2 minutes.
- Remove from heat and drain squash in a colander. Run cool water over the squash to stop the cooking process.
- Put squash in freezer bags and store.
