Way too much Zucchinni & squash.

[burntmuch]

This is my first year with a garden. I planted way, way way too much Zucchinni & squash. What are my options to try & store some for this winter. I was thinking slicing some up & freezing. or try & store some in the basement. What do you guys think.

[Ranger J]

If all of them are summer squash (zucchini and yellow crook neck and such) they don't store well.  If on the other hand they are winter squash or hard squash they do well stored in a cool dark place.  I have actually had some last a year.  Summer squash can be cut up and frozen and later used in zucchini bread, soups and such.  One of our favorites, other than zucchini bread, are south western zucchini boats and zucchini 'apple' pie.  If your friends leave their cars unlocked that is a good place to 'store' excess squash.

RJ

[Swampman]

I love them grilled with Italian dressing on them.  They won't last long.  Fried with onions is good too.

[SHOOTALL]

cook Boil  um , mash um up then freeze , add onions etc as you like.

[charles p]

Slice them, blanch them with boiling water, drain well and blot away water, then freeze.  We cook our in a cast iron frying pan with lots of onions.  Some peope keep cooking and stiring until they are brown.

A Southern staple.

[JBlk]

If you have more than two summer squash plants it is probably going to be to many.I have been taking the surplus and make a relish of  squash, hot and sweet peppers, tsp of salt per quart and a sweet pickle brine.You will find out that once your friends taste this mixture the quart jars will leave your pantry in a hurry.I also peel the summer squash, cut into about one inch chunks and cook in tommato sauce with diced onions and garlic to taste.Add some rosemary and salt and when tender thicken with some corn starch.I put it up in quart jars and process in my preasure canner.When the snow blows it taste pretty good.

[gypsyman]

Burntmuch, wife likes to make Zucchini bread. My plants are just now starting produce, so I imagine in about 2 weeks, will become overwelmed. What we do, is shred it, pack it in a heavy freezer bag, and roll it so all the air is out before zipping it shut. Somewhere between 2-3 cups per bag. Get about 4 of them ready, and double bag the regular plastic bags you get from the supermarket. Again, roll the 4 freezer bags in the plastic bags tight, and I tape them tight. The tighter the better. Now that I have a vacum sealer, this year I'll use that. It's the air that gives food freezer burn, and the better you can get that out, the longer it'll last. gypsyman