Preparation:
Wash; cut off blossom and stem ends. Slice in 1-inch pieces.
Blanching Time:
Blanch in boiling water for 3 minutes.
Pack:
Leave 1/2 inch headspace.
Yield:
2 pounds = approximately 2 pints.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Summer Squash and Zucchini Recipes:
Zucchini Casserole with Bacon
Zucchini Cheddar Casserole
Zucchini Casserole
Zucchini Parmesan
Zucchini Appetizer Squares
Zucchini Patties with Parmesan Cheese
Stuffed Zucchini with Sausage
Summer Squash Casserole
Yellow Squash Casserole
Squash Casserole with Chiles
Stuffed Zucchini Recipe
Stuffed Zucchini with Parmesan Cheese
Ratatouille
Stuffed Zucchini with Ground Turkey
Meat Stuffed Zucchini
Baked Stuffed Zucchini or Summer Squash
Pepperoni-Stuffed Zucchini or Summer Squash
Fried Zucchini or Summer Squash
Fried Zucchini Bread
Zucchini Tomato Skillet
Zucchini Cake Recipe
Yellow Squash Puffs
Skillet Yellow Squash and Onions
Summer Squash Recipe Index
Zucchini Recipe Index
Side Dish Casseroles
Vegetable Dishes
