Recipe(tried): How to Freeze Zucchini

HOW TO FREEZE 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, label and freeze.

FREEZING GRATED ZUCCHINI (FOR BAKING)

PREPARING WITH BLANCHING:
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, label and freeze. If watery when thawed, discard the liquid before using the zucchini.

PREPARING WITHOUT BLANCHING:
It is also fine to grate the zucchini and freeze without blanching, just put into bags and use in zucchini bread, muffins, etc. I grate, measure into recipe size amounts, then freeze.

So easy to use this way. You can also add some to spaghetti sauces, etc.