How to Freeze Summer Squash

Here’s how to freeze all of that excess summer squash and zucchini.

Wash the squash.  Slice.  I slice mine between 1/4 and 1/2 inch.

Blanch the squash for 3 minutes.  To blanch, bring a pot of water to a rolling boil.  Pour the squash into the water and boil for 3 minutes.  Remove from boiling water and cool immediately by submerging in ice water.

Drain and freeze.