Preserving Garden Goodness: Freezing Zucchini and Squash

If your garden is like mine, you are not keeping up with the yield of zucchini and squash and your friends and neighbors are starting to lock their doors. Here is a simple way to extend the goodness of fresh veggies past the season for use in winter recipes.





Clean and dry the squash and cut it up into pieces that will easily chop in your food processor. Pulse just until large pieces are all chopped.

Press chopped zucchini into round tray (1 cup) wells and freeze.  The muffin trays work for 1/2 cup portions.



Then just pop the "hockey pucks" out and put them into a freezer bag.

Wallah... you've got premeasured chopped zucchini for winter soups and breads. So simple and nutritious!

Meals for One

Among my favorite skillet meals is a combo of fresh vegetables sauteed with precooked meat. Today I sauteed fresh yellow squash and zucchini from my garden along with Walla Walla sweet onion and a bit of garlic in grape seed oil.  Then I added some precooked ham for protein. Season with salt and pepper to taste for an easy, healthy meal.

 

Heat 1 T oil (I used grape seed) on med heat in DD 8" Sauté pan.

Add 1 clove crushed or minced garlic.

Slice 1 small yellow squash and 1 small zucchini.

Cut up about 1/4 Walla Walla sweet onion (to taste).

Add to saute pan and reduce heat a bit.

Cut up 4-6 oz precooked meat (I used ham); add when onions begin to clear.

Cook until veggies are just tender.

Season with salt and pepper to taste.

Serve hot.

Bon Appétit!!