How To Freeze Summer Squash - Alton Brown

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    • A rolled up screen projector Alton Brown demonstrates how to perfectly freeze summer squash like zucchini for fresh-tasting gratins, stir-fries, and sides all year long. Jump to Recipe - Print Recipe Course: Sides & SaladsKeyword: Frozen Summer Squash, Hacks, Make-Ahead, Summer, Vegetables Frozen Summer Squash Alton Brown's Frozen Squash Recipe ACTIVE TIME: 30 minutes TOTAL TIME: 2 hours 5 minutes Yield: 3 pounds Come summertime, American farms and gardens are overrun with squash of every conceivable shape and size. Take advantage of the bounty by freezing enough to have a little summer all year long. Here’s how I do it. This recipe first appeared in Season 14 of Good Eats. Read MoreRead Less Print Recipe U.S. StandardMetric

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    • 1 1/2 gallons water, divided
    • 1 teaspoon kosher salt
    • 1 1/2 pounds ice
    • 3 pounds summer squash, trimmed and cut into 1/2-inch slices
    Alton Brown's Frozen Squash Recipe ACTIVE TIME: 30 minutes TOTAL TIME: 2 hours 5 minutes Yield: 3 pounds

    Procedure

    • Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container and set aside.
    • Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary.
    • Drain the squash and transfer it to 2 half-sheet pans each lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans with the squash in the bottom of the freezer until frozen, about 1 1/2 hours.
    • Once frozen, transfer the squash to a resealable 1-gallon plastic bag. Lay the bag flat on the counter and, using a straw, suck out any remaining air in the bag. Label and return bag to freezer. Don’t defrost the squash before using.
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