Freeze excess summer veggies in grated vegetable mixtures to use later in soups, stir-fries, omelets and a variety of other dishes.
During summer, when the squash and carrots are plentiful, I grate zucchini, yellow squash and carrots, mix them together and put 1-cup portions into zip-top plastic bags to freeze.
I use these grated vegetable mixtures in stews, soups and stir-fries. The mixture is also good in omelets and with ramen noodles. I’ve also found zucchini is great in spaghetti and other tomato-based recipes, such as chili or goulash.