Recipe(tried): How to Freeze Summer Squash (Zucchini and Yellow Squash)

Summer Squash
(Cocozelle, Crookneck, Pattypan, Straightneck, White Scallop, Zucchini)
Preparation - Choose young squash with tender skin. Wash and cut in 1/2-inch slices. Water blanch 3 minutes. Cool promptly, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Grated Zucchini (for Baking) - Choose young tender zucchini. Wash and grate. Steam blanch in small quantities 1 to 2 minutes until translucent. Pack in measured amounts into containers, leaving 1/2-inch headspace. Cool by placing the containers in cold water. Seal and freeze.

If watery when thawed, discard the liquid before using the zucchini.

For baking zucchini bread, muffins, etc. you can grate and freeze without blanching. It will be watery, though. Still works fine.