Browning in the skillet and taking on the golden hues
of Autumn. This is how we do it at my house. These
were sliced and par cooked and then frozen until today.
(see the squash thread in the pub)
Just slice em and put em in some olive oil and add
a little black pepper, keep turning them over n over
until they look like this…mmmmmmm
Looks like an omelet, though that couldn’t be… Do you vac seal the frozen squash?
Euge they are prolly somewhat better fresh picked, those are zuchinni and yellow crooks mixed.
No egg in there at all. We just put them in regular zip locks but the vac pac would be ok
more spendy, but ok…
slice em 1/4 inch thick rounds then cookem with olive oil just till they exude their liquid and
get watery…then bag em. If you are gonna vac em…freeze them, then once solid, apply vacuum
to keep the liquid out of your vacuum unit.
I expected a couple sliced black olives for eyes and a few half rounds of onions for a smile. 
Cheers to having garden veges in the depths of a Wyoming winter!
I been known to freeze some Palisades Peaches for the dead of winter as well ;)
If you look real hard you can just make out the tongue… 