Step 1

Cut the zucchini into bite-sized pieces. Think about how you'll most likely be using the zucchini later on when you chop them up. For soups and casseroles, small bite-sized pieces are great.

Step 2

Bring a large pot of water to a rolling boil. Fill a large bowl with ice water, settle a strainer inside, and place this near the stove.

Step 3

Blanch the zucchini for 45 to 60 seconds. When done, the zucchini should still be crisp-tender and taste raw in the middle.

Step 4

Shock the zucchini in the ice water: Scoop the zucchini from the water and transfer to the ice water bath to cool.

Step 5

Arrange the zucchini in a single layer on a baking sheet lined with a silicon baking mat. Pat the tops of the zucchini dry with a clean dishtowel; you won't get the zucchini completely dry, but even patting them a little bit helps prevent puddles and big ice crystals from forming.

Step 6

Freeze until solid. Put the whole baking sheet of zucchini in the freezer to freeze overnight.

Step 7

Transfer the frozen zucchini to freezer bags or containers. Lift the corners of the baking mat to dislodge the zucchini, then gather them into bags or containers.

Step 8

Label and date the containers, and freeze for up to 3 months. The zucchini will technically keep longer than 3 months, but freezer burn will gradually affect the flavor and texture of the zucchini.