zucchini(choose only fresh zucchini as soft or wrinkled zucchini will not freeze well)
Slice, dice or shred the zucchini, according to how you plan on using it. (When I'm freezing zucchini to add to soups/stews or to puree for soups and sauces I dice the zucchini. If I'm freezing it to use in muffins or zucchini bread I shred it.)Bring a large pot of water to a boil.Fill a large bowl with water and ice cubes.Carefully dump the zucchini in the pot of boiling water and cover with the lid. Immediately set the timer for 2 minutes. For shredded zucchini set the timer for 1 minute.Once the time is up immediately pour the zucchini in a colander.Immediately after pouring the zucchini in the colander to drain, plunge the zucchini in the ice water bath. Let it cool in the ice bath for 2 minutes.Drain the zucchini again.
Lay the zucchini out in a single layer on a lined baking sheet and blot with paper towels.Place the baking tray in the freezer and freeze for 1-2hours or until the zucchini is frozen.Remove the zucchini from the tray and place it in freezer bags or containers.Label and date. The zucchini will keep in the freezer for 6-8 months.