How do you freeze slices of zucchini

Here you go!

http://www.farmgirlfare.com/2007/09/how-to-freeze-zucchini-my-one-claim-to.html

http://m.wikihow.com/Freeze-Zucchini

Cook it first , then freese

I blanch for one minute to seal in flavor, and then put them in freezer bags with the air sucked out. You can do it without the blanching, but they won't taste as good when you cook them later. This technique can be used for any fresh vegetable. I never can. I do this with all my veggies when I harvest.

Boil salted water, drop sliced zucchini in for 60 seconds, drain and drop in iced water to cool down. Dry and freeze flat; once frozen, drop into labeled storage bag/box. Do the same with freshly shredded zucchini for pancakes, bread, etc, but reduce blanch time to 15 -30 seconds.

I don't blanch anything before freezing,don't need the added water,I put veggies wrapped in paper towel damped with water place in microwave for 50 seconds to 2 min. All depends on size. I also microwave veggies 30 seconds before making a veggie player for parts,it allows the vitamins to be activated,cause raw veggies loose there goodness very fast, I have frozen whole apples,yellow squash,zucchini,fresh green and yellow string beans,ect,I cook my butternut squash whole in the oven in roasting pans with some water and covered,when done around 45min. Or so let cool then cut in half and scrape out , I make 4-6 quarts at a time,we eat it all the time ,not just holidays,I use plastic containers,then freeze. I also put tomatoes from the vine into bags and freeze,when needed for soups,omelets,ect.run under warm water skin come right off.i do shred fresh veggies,then just freeze,carrots,zucchini,apples,for cakes,pancakes,muffins. I peel and core apples then freeze in bags for pies, can be whole or sliced with cinnamon. Have fun, check out anything on Pinterest it is really interesting!

I agree with the blanching. The only things I don't blanch are peppers, onions and tomatoes. The tomatoes just get thrown in the freezer and into freezer bags once frozen. The thick skin keeps it from freezer burn, and when they are thawed the skin just slips off. The peppers and onions will be used cooked in dishes, so I cut them in different sizes and put in different bags and that way I can just grab the size I want and how much I want each time. I use the seal a meal type machine and the ziplock type bag you can get for some of the machines, so that they are easy to reseal and suck the air out to prevent freezer burn. Things really do last longer in the freezer when you get all the air out.