One of the Many Ways to Store Your Summer Squash for Year Round Use

Posted by Lisa Udy on Tuesday, August 4th, 2015 at 8:18am.

I have a beautiful garden with an abundance of veggies. Summer and zucchini squash are both a blessing and a curse sometimes. You love them but they reproduce just like rabbits. Before you know it they are taking over the counter, refrigerator and your neighbor’s front door step.

One of my husband’s favorite ways to eat them is breaded and fried, (that is actually about the only way he will eat them). Sounds simple enough but did you know you can do a huge batch at once and freeze them to enjoy all year long? I do this every year and we eat them until we get fresh ones the next season.
Here are the steps to enjoying fried summer squash and/or zucchini year round.

I wait until I collect a good amount of squash, 10-12 medium. I slice them in coins about a ½ in wide.

I then prepare my “breading station”.

First I put 2 cups of flour with a heaping tsp. of salt and pepper in the first pan.

In the second pan I make the egg wash, 4 eggs beaten with about a half cup of milk. I add a teaspoon of season salt and several dashes of hot sauce to the eggs.

In the last pan, of course, are the bread crumbs. I use a cup and a half each of Italian bread crumbs and unseasoned Panko bread crumbs.

Now comes the fun!!!
Take a good hand full of squash and cover completely in the flour, dredge in the egg wash and move them into the bread crumbs. This is a messy job and is a little tedious, that’s why I do a big batch all at once. Doing a couple squash at a time just isn’t worth it.

As I am breading I put them on a sheet pan lined with foil or waxed paper. Make sure they are not touching so they freeze individually. This makes them easier to transfer later to smaller freezer containers. I usually have 2 to 3 sheet pans full or another trick is to put your cooling rack over the first layer and fill that up as well. Then I wrap the whole thing and throw them in the freezer overnight.

After they are frozen I take the nicely breaded, frozen squash and put them in smaller containers so we can just take out what we need for that days meal. Fry them up in a hot skillet with about a half an inch of oil. It only takes a couple minutes on each side. Here in Utah we eat ours with “Fry Sauce”, just stir together equal parts mayo and ketchup. Then enjoy the yummy golden deliciousness!!

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