To properly freeze vegetables, they need to be blanched in boiling water or steam before entering the freezer. This stops the enzyme action that takes place to ripen, or mature the produce. Prepare and cut the summer squash as desired, then blanch in boiling water for 30-60 seconds. Once blanched, pluge the squash into an ice bath. Drain and freeze.
Slices or Pieces: Summer squash slices, cubes, or pieces come in handy for sautés, soups, stir-fry, and casseroles. Keep the slices frozen until you are ready to use and just toss them in.
Shredded: Shredded summer squash can be used to make frittatas, quiche, and baked goods such as zucchini bread and muffins. Thaw the frozen shredded squash first before adding to your recipes. Keep the liquid if you are using the shredded squash in baked goods, but drain it if you are making frittatas or quiche.
Zoodles or Squash Noodles: Frozen zucchini noodles are a great addition to soups, stir-fry, and as a substitute for pasta topped with your favorite sauce. Use frozen and cook briefly, only about a minute.
Halves: Blanched and frozen squash halves are ready for filling with your favorite stuffing and baking in the oven. Thaw before using in your favorite squash boat recipe, or simply drizzle with garlic and roast in the oven until tender.
Purée: Summer squash purée is handy to have in the freezer for using in smoothies, soups, sauces, and baked goods. Thaw before using and add to your recipes. You can also use the purée in any baked goods recipe that calls for shredded squash.