I have an abundance of yellow squash and zucchini. Any ideas for a good freezer recipe for these? My favorite way to eat it is simply sauteed with a bit of garlic. Occasionally I get out the v-slicer and julienne it and add it with pasta. I've made zucchini gratin a couple of times, and it was a big hit (even my veggie-phobe husband ate it), but I figure all the milk/cream in it won't freeze well.
What else can I do with it so that I can pack some away in the freezer?