Zucchini is a type of squash that resembles a cucumber. It is usually served cooked, unlike the cucumber, which is usually served raw. If you've purchased extra zucchini and want to save them for later, you can preserve them for a time by freezing them. However, you don't want to just throw the vegetable in the freezer. Instead, follow the proper method for preparing and freezing zucchini.
Wash the zucchini well under running water. If possible, use a vegetable scrubber to ensure the zucchini is as clean as possible.
Fill a large pot with water, and place it on the stove. Turn on the heat. While the water heats up, cut the zucchini into 1/2-inch-thick slices. You can grate the zucchini instead, if desired.
Place the zucchini in the boiling water. Cook the zucchini for three minutes. While it is boiling, fill a large bowl with cold water and 10 to 12 ice cubes.
Remove the pot from the stove, and drain the water out. Put the sliced zucchini into the large bowl filled with ice and water. Let the zucchini sit in the bowl for about three minutes. If you are using grated zucchini, pour the contents of the pot through a strainer to capture the grated zucchini. Transfer the grated zucchini to the bowl of ice and water.
Remove the zucchini from the bowl, and set the slices in a strainer to drain them. If you are using grated zucchini, pour the contents of the water-filled bowl through a strainer to capture the zucchini. Pick out the ice cubes, and discard them.
Insert the zucchini into freezer bags. Fill each bag to the top, and tightly seal the bag.
Mark the date on the front of the bag with a marker. Place the bagged zucchini in the freezer. Use the zucchini within six months.