Freezing Zucchini and Tomatoes for Pasta, Rice or Beans

Woo-Hoo it's zucchini season! Anybody woo-hooing with me? ...anybody??? I understand:@) My goal today was to come up with an easy way to preserve some extra zucchini and an added bonus is it gives me a few quick lunches! I had these Zucchini and Tomatoes for the Freezer cut and cooked in less than 20 minutes. Since I wanted it for long term storage I tried to cool it as quickly as possible, spread it out on a platter and stuck it in the freezer for 15 minutes or so. Then just packed it in jars.

The recipe listed below easily makes three lunches once you add pasta, rice or beans. Or would be great added to soup.
The 1/2" thick pieces of squash stayed nice and firm when thawed and reheated, don't hesitate to give this a try folks!

Had to chuckle, I asked my son (who grows zucchini but doesn't like it...) to pick them at about 5-6". He got a confused look on this face and asked why? I explained the skin is more tender, the seeds are small and soft, the little rounds look great on shish-ka-bobs... But didn't have the heart to say, and they're a lot less overwhelming and easier to use up small!!! Don't tell him I said that:@)

Zucchini and Tomatoes-for the Freezer
olive oil to lightly coat pan
scant 1/2 C onion, diced
1 large clove garlic, minced
(2) 5-6" zucchini, green or yellow, cut into fourths lengthwise and then into 1/2" pieces
A pinch of salt and few grinds of pepper
1/2 tsp Italian seasoning
14.5 oz can of diced tomatoes, drained-I used petite diced
S&P to taste at end of cooking time
Pinch of sugar if desired
Serve with cooked pasta, rice or beans and a sprinkling of Parmesan cheese if desired-I desired

1. Add olive oil to heated pan, cook onion for about 5 minutes.
2. Add garlic, cook for 1 minute.
3. Add squash, S&P and stir well, get it good and coated with the oil.
4. Add Italian seasoning and tomatoes, bring to a quick boil, reduce to simmer and cook for 4 minutes.
5. Remove from heat, transfer to a platter, spread out veggies and put it in the freezer to cool quickly.
6. Spoon into jars, use a butter knife or canning bubbler to pack down. Screw on lid and freeze.
7. To use, let thaw in fridge, heat on stove or in microwave and serve over pasta, rice or beans.

Let's pull a little bite of summer out of the freezer this winter and have a happy day:@)

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