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Margaret Gottlieb, who regularly gardens at the community garden in Washington as well as at her own raised bed garden in Boston, has an answer for all those besieged by zucchini at this time of year.
Margaret grates the squash, sautes it lightly in a little butter and then drains it. This is important because the excess water is what causes most people to dislike frozen squash.
She then packs it into plastic bags and stores it in the freezer. This is used for zucchini bread, casseroles, sauces and is good warmed with a little tomato and onion, she said. Mrs. Gottlieb reports it keeps its color and texture much better than zucchini frozen the conventional way.
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Mrs. Gottlieb also grows herbs,
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