Frozen Summer Squash

Name: Frozen Summer Squash
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H3M0.000S
Total time: P0Y0M0DT2H3M0.000S
Yield: 3 pounds squash
Ingredients: 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

Getting reviews...

Level: Easy
Total: 2 hr 3 min

Prep: 30 min
Inactive: 1 hr 30 min
Cook: 3 min

Yield: 3 pounds squash

Level: Easy
Total: 2 hr 3 min

Prep: 30 min
Inactive: 1 hr 30 min
Cook: 3 min

Yield: 3 pounds squash

Ingredients

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

Directions

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. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then 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 lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours.
Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen.