Summer Squash

Summer squash freezes nicely and is a great addition to winter soups.  There are two ways to freeze summer squash.  You can either freeze it in slices or in a precooked puree. 

To freeze in slices:  Wash, slice and blanch 3 minutes.  Cool, drain, and pack into freezer containers or plastic bags.  Seal and freeze.

To freeze as puree: Wash, slice and cook in a small amount of water until just tender.  Mash in bowl, set bowl in ice water to chill.  Pack into freezer containers or plastic bags.  Seal and freeze.

4 small summer squashs, thinly sliced into bite-sized pieces
2 tablespoons olive oil
4 garlic cloves, minced
4 tablespoons basil, chopped
salt and pepper to taste

Heat oil over medium-high in skillet.  Add summer squash and saute quickly, stirring until becomming tender, about 2 minutes.  Add garlic for 30 seconds, stirring.  Remove from heat, top with basil, salt and pepper and serve immediately.
 

2 Tbls butter or oil
1 pound summer squash, sliced into ¼ inch rounds
½-1 cup grated cheese (cheddar, parmesan, etc.)
Sour cream
Salt and pepper

Heat the butter in a large skillet over medium heat until hot. Add the summer squash in a single layer (you may need to do two batches), and cook for two to three minutes on each side until lightly browned and tender. Remove to a plate. Add salt and pepper to taste. Top with the grated cheese and a dollop of sour cream. Serve immediately.