Slices:

1. Slice zucchini into 1/4-1/2 inch slices.
2. Bring a small/medium sauce pan of water to a boil. 
3. Meanwhile, get an ice bath ready by filling a medium mixing bowl with cold water and ice.
4. Place the zucchini slices in the boiling water for 30 seconds – 1 minute. 
5. Remove with a slotted spoon and immediately place in the ice bath until cool. 
6. Remove and pat dry with a paper towel. 
7. Place on a baking sheet so the slices aren’t touching (single layer) and place in the freezer until frozen (about 1-2 hours). 
8. Then place in a freezer-safe storage bag for 3-4 months (don’t for get to label your bag). 

Quarters:

1. After you have reached Step 6 of the Slicing section above, simply use a knife to cut the zucchini slices into quarters. Then place in a freezer-safe bag and freezer for 3-4 months. 

Shredded:

1. Wash and cut off ends of zucchini.
2. Using either a box grater or food processor grate zucchini.
3. Place shredded zucchini on top of cheesecloth and squeeze out as much water was you possibly can.
4. Place zucchini shreds in a mason jar (pack it pretty tight) or a freezer-safe bag. 
5. Freeze for up to 3-4 months. 

Zoodles:

1. Use a spiralizer to make some zoodles (aka zucchini noodles).
2. Bring a small/medium sauce pan of water to a boil. 
3. Meanwhile, get an ice bath ready by filling a medium mixing bowl with cold water and ice.
4. Place the zucchini noodles in the boiling water for 15-30 seconds. 
5. Remove with a slotted spoon and immediately place in the ice bath until cool. 
6. Remove and pat dry with a paper towel. 
7. Place on a baking sheet so the noodles aren’t touching as little as possible (single layer) and place in the freezer until frozen (about 1-2 hours). 
8. Then place in a freezer-safe storage bag for 3-4 months (don’t for get to label your bag).
9. Note: you can skip the blanching process if you want, but at least try and squeeze out some extra water from the noodles before freezing.