Zucchini plants can produce dozens of vegetables each summer. Even for a cook with plenty of zucchini recipes, from savory ratatouille to sweet zucchini bread, dealing with all of a year's crop can present a challenge--unless you pawn off the extra produce on friends, family, neighbors and co-workers. Instead of resorting to this, freeze the extra crop for use at a later date, such as midwinter when zucchini is out of season.
Wash zucchini and slice into 1/4 to 1/2 inch disks.
Bring a pot of water to a boil and cook (blanch) the zucchini for 2 to 3 minutes.
Transfer the zucchini to a bowl of ice water and allow to cool.
Freeze the cooked disks in plastic bags. They will be good for up to six months.