Freezing Summer Squash
Source of Recipe
Busy Person's Guide to Preserving Food
Two options for freezing squash. First, you can freeze unblanched squash slices. Wash, drain and pat dry. Trim ends and slice no thicker than 1/4". Pack in gallon size freezer bags, press our air and seal, freezing. This is good if you are going to cook by stir-frying. Zucchini can also be grated and frozen. When defrosting, squeeze out moisture before using in baked goods. You can also freeze squash in boilable bags. Wash squash, then drain and pat dry. Trim ends and slice in 1/4" slices. Pack in boilable bags. Add butter and seasonings, if desired. Press out air and seal bags. Blanch bags, 4 at a time, in boiling water for 5 minutes. Cool bags in ice water and pat bags dry, then freeze.
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