Summer Squash and Zucchini
Tender summer squash and zucchini get mushy in the freezer. So puree yellow and green summer squash in your blender or food processor, then freeze the puree to use in cakes, breads, and soups.
Dried zucchini chips are great with sandwiches or dips. Before drying, slice them into 1⁄4-inch-thick rounds and quick-blanch them (just a few seconds in boiling water). Then dry the rounds overnight in the dehydrator. They're ready when they snap in half when bent.
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