Summer Cymlings

• 4 lb. pattypan or yellow squash, cut into 1/2-inch-thick pieces (8 cups)
• 1/4 cup olive oil
• 2 medium onions, halved and thinly sliced (3 cups)

1. Bring large pot of salted water to a boil.
2. Add squash, and cook 3 minutes, or until just tender.
3. Drain, and cool under cold running water.
4. To freeze and enjoy later: Allow cymlings to cool completely, then measure into resealable plastic bags.
5. Press out excess air, seal, and freeze flat.
6. Thaw before reheating.
7. For best reheating results: coat skillet with cooking spray, and saute 3 to 4 minutes, or until heated through.

pattypan, olive oil, onions

Taken from www.vegetariantimes.com/recipe/summer-cymlings/ (may not work)