Freezing yellow summer squash

Wash squash well.
Cut in uniform slices (same thickness).
Coat with half flour and half corn meal.
Quickly brown in skillet on both sides (we like light olive oil but any vegetable oil will work).
Drain on paper towels.
Eat what you want and let the rest cool.
Layer browned and cooled squash on wax paper - slide into freezer baggies and freeze.
Take out as many layers as you need for a meal, remove wax paper, and quickly heat single layer in hot oven.
Add salt and black pepper if desired. Enjoy!

*Summer squash including zucchini may also be grated and frozen raw for patties or squash bread. Remove as much air as possible when sealing freezer bags.