The squash and zucchini are really coming in now. I always plant too much but I pine for it in the spring. To bad it doesn’t freeze well. It can be used after freezing for veggie soup because the texture isn’t as important in that application. To prepare it, I slice it, drop into boiling water for about a minute and then shock it in ice water. I drain it, pat it dry a bit and then (gently!) vacuum seal and freeze it.