More food questions

[kengr]

I've got more food (courtesy of folks who can't be bothered to take care of their sections of the gardens in back of the apartments)

I've got a lot of green beans and wax beans. *way* too many tomatoes (and I wanted to cry at the ones that'd been left so long they were rotting on the ground).

I have two *huge* zucchinis. And a basketball sized squash (the dark green sort of cylindrical sort)

First question. Can I freeze some of the squash? I'm thinking of cutting it into slabs to bake later. Or will that result in squash "goo" when thawed out.

Next question. Do I have to cook zucchini and the beans?

And finally, I'm *still* wondering what spices to use for the "pasta and tomatoes" salad idea.
(see earlier post for a list of spices and related items I have on hand)

Comments

[netdancer.livejournal.com]

http://www.pickyourown.org/freezing_summer_squash.htm

The Internets thinks you can freeze Squash just fine. :>

[netdancer.livejournal.com]

Also tomatoes

http://www.pickyourown.org/freezingtomatoes.htm

[kengr]

It's a "winter squash". And I'd rather not freeze it as a tub of goo, which is what that site says is the way to freeze that sort of squash.

[acelightning.livejournal.com]

[kengr]

Alas, when I say I can't buy anything else to use with it, I mean that *literally*. Until something sells I'm broke.

[acelightning.livejournal.com]

[fayanora.livejournal.com]

I've never had raw zucchini, always had it at least warmed up, usually cooked. I can say from experience that it's delicious in chili.

And with zucchini that big, you have another option: cut it in half, hollow it out, and mix the innards with stuff like cheese, and bake it. Delicious! But I haven't had it in ages because it doesn't work well with small zucchini.

Come to think of it, you could fill in the hollowed zucchini with spaghetti sauce and cheese, or some of that chili I gave you. (And then bake it.)