If you’re a gardener or subscriber to a community-supported agriculture farm, you probably have an abundance of zucchini or other summer squash. The classic Fifty Ways to Cook Everything by Andrew Schloss and Ken Bookman has a whole chapter on zucchini. They start with a “basic zucchini mixture” that you are supposed to cook and freeze in 1-cup or 2-cup amounts, for use later in a variety of dishes.

I’ve never been that organized about putting up food, but after the jump I’ve posted my strategies for using up summer squash before it goes bad. You’ll have to click through to learn the secret ingredient of my favorite zucchini bread.

Yellow summer squash of any shape can be substituted for zucchini is any of these recipes.  Most of the time there’s no need to peel summer squash, but you should cut away the ends and brown spots. I prefer to slice the squash lengthwise and remove the seeds, unless you’re dealing with a If you’re shopping for zucchini at the store or farmer’s market, try to pick small ones. The huge ones can be watery or have a woody texture.