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.
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