Freezing Summer Squash

Squash casserole is a favorite during the fall of the year.  However, yellow squash comes into season during the summer months.  Cousin Brenda told me about freezing squash when it comes from the garden and then using it in squash casserole.  Sounded like a great idea to me!

To prepare the squash for the freezer:

1. Clean and slice the squash or zucchini in half, lenthwise; then slice it across for half-moon shaped pieces (enough to equal 4 cups)
2. Heat a skillet over medium heat
3. Add 1 tablespoon oil or butter or combo
4. Dice a medium onion (about 1/2 cup) and add to hot oil, saute for a minute
5. Add sliced squash or zucchini, 1/2 teaspoon salt, 1/4 teaspoon dried basil, pinch of black pepper, 1/2 teaspoon garlic powder to skillet and saute for another 5-10 minutes, do not overcook to mush

Remove from heat and place in freezer storage container or baggie.  Label it and store in the freezer until you are ready to prepare Summer Squash Casserole.

Yummy!