Summer squash and zucchini are one of the yummiest healthy options in summer. If you've ever grown them in your own garden, you know that once you start to harvest them, the amount can be overwhelming! When this happens, one option for preserving these veggies is to freeze them. Here's what you'll need...

Ingredients:

Summer squash and/or zucchini (I use them interchangeably and for the purpose of this Instructable, I will refer to them as "squash" now.

Water

Ice

Supplies:

Pot with lid

Cutting board

Knife

Jelly roll pan(s)

Silicone baking mat(s) or parchment paper

Freezer bags

Step 1: Prepare Squash

Wash your squash.

Slice off ends.

Slice into approx. 1/2 inch rounds.

Stack rounds.

Dice rounds to desired size.

Step 2: Blanch Squash

Once water is boiling, place diced squash into pot to blanch it for 1-2 minutes.

Remove from stove.

Drain water.

Step 3: Ice Bath

Place blanched and drained squash into ice water bath to cool.

(This step preserves the taste of the squash and the quick blanch cuts down on "mushy" consistency.)

Drain water.

Place on paper towels to absorb excess water.

Step 4: Freeze

Place squash onto jelly roll pans that are lined with silicone baking mats or parchment paper.

Place in freezer overnight.

Remove from freezer and lift up on edge of baking mat or parchment paper to loosen squash.

Place into freezer safe bags. (I divided mine into approximately 3 cup portions per bag, as this is the amount I need for my favorite squash recipe, Summer Squash Enchiladas.)

Place in freezer and enjoy for months to come!

(This double freezing process helps to prevent squash from freezing into a big clump, but is not essential if that doesn't matter to you.)