Although summer squash and zucchini are still being harvested, I bought a case, approximately 15 lbs, of those two vegetables and froze them for use in winter. I like to put squash and zucchini in various pasta dish; they provide crunchy texture in contrast to soft and creamy caramelized tomatoes and onions.

I cut the squash and zucchini into cubes (not exactly squares) and blanched them for 30 to 40 seconds first. Second, I chilled the vegetables by running cold water through the colander for 10 seconds. I laid the squash and zucchini out in other containers (open lids) for extra cooling. I eventually distributed the cooked vegetables into sandwich bags and stored them in the back of my freezer. Eating summer squash and zucchini during winter is a privilege and indulgence we can all appreciate!

The box of zucchini and summer squash that I intended to freeze. I ended up freezing approximately 2/3 of the box.

Shock the vegetables for 30 to 40 seconds and take them out immediately.

Zip them up…I am set for the winter. (The plastic bags will be reused for other seasonal goods.)