I would cut up the cherry tomatoes, drizzle with olive oil, salt, and roast them slowly in the oven. I made zucchini bread and brownies. I found a recipe for parmesan zucchini bread that was savory rather than sweet. I froze some as well, although zucchini gets kind of soggy frozen. If you shred zucchini and freeze it and use it for bread later, it’s pretty good though. And of course, I gave some away. This year, I’m planning to learn how to can my own tomato sauce.
I’m anxious to hear what others end up doing with their produce this summer. It’s always nice to learn new ideas and recipes.
Tomatoes-if I have a lot that I can’t use fresh, I just stick them in baggies in the freezer and use for spaghetti sauce at a later date.
I’ve frozen squash before, but they don’t last as long as tomatoes. After a while, they will get icky looking.