As usual, the garden is producing summer veggies faster than I can eat them. So I want to cook stuff up and freeze it for later in the season, but am not sure what works or what will be a mushy tasteless heap when I thaw it in October. I don't can--so the freezer is the only hope.
I already freeze basil pureed with olive oil, and vegetable soup. But what else can I do? Can I saute or braise greens, and just thaw them later as a side dish? Anything I can do with zucchini, eggplant, corn?