Time is Ripe to Eat More Summer Squash
If you grow a garden, you know that a few squash plants produce an abundance of squash. There are tons of recipes online that include zucchini and summer squash. Some favorites include baked squash with panko breadcrumbs, garlic and parmesan; grilled with olive oil, salt and pepper; spiralized with your favorite toppings, stuffed zucchini boats with your favorite filling; flipped on a hot skillet when combined with cornmeal, flour, olive oil, onion and egg and baked into bread, muffins or cake.
Summer squash will keep in the refrigerator for 1 week when stored in a plastic bag with a few holes poked in it or about 3 months in the freezer.
To freeze zucchini or yellow squash: Wash the squash and slice them into 1/2-inch rounds. Bring a large pot of salted water to a boil and set up a large bowl of ice water. When the water is boiling, toss the squash slices in for 1 to 2 minutes, just until brightly colored and a bit tender. Immediately drain them in a colander and transfer to the ice bath to stop the cooking. When the zucchini slices are cool, drain them in a colander and pack them in freezer bags in 1- or 2-cup batches.
To can summer squash as pickles or relish: Pack hot relish or pickles into a hot jar, leaving ½ inch headspace. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180°F) in boiling-water canner. Repeat until all jars are filled. Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not tighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
Enjoy Summer. Eat More Squash.