Recipe: How to Freeze Summer Squash

Summer squash can only be canned as pickled or with tomatoes in a pressure canner.

You can freeze it. Normally onions are frozen diced or in slices and frozen raw. They are so handy to have on hand.
To freeze zucchini and other kinds of summer squash,
cut in half, remove seeds, if necessary, and cut into cubes.

Steam blanch the cubes for two to three minutes. Drain well and pack the cubes in containers, or mash them or turn them through a food mill before packing. Seal, label and freeze.

If you grate zucchini with the skin on it will stay
crunchy when frozen without blanching. Use the side of the
grater with the largest holes, or use a food processor with a coarse shredding plate. When you thaw the zucchini, drain it and save the juice to use in soups and breads. Add shredded zucchini to quick breads, omelets or spaghetti sauce or layered in lasagna, where it will provide some flavor but mainly texture.