Freezing Summer Squash: Cocozelle, Crookneck, Straightneck, White Scallop, Zucchini

Susan Reynolds, M.S.

Preparation

Choose young squash with tender skin. Wash and cut in ½-inch slices.

Water blanch 3 minutes.

Cool promptly drain and package, leaving ½-inch head space. Seal and freeze.

Grated Zucchini (For Baking)

Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving ½- inch head space. Cool by placing the containers in cold water. Seal and freeze. If watery when thawed, discard the liquid before using the zucchini.