Pick a medium to large-sized zucchini and wash it thoroughly with water. Go ahead and give it a good scrub when washing it. Then dry it.

Chop it up into slices. Each slice should be around ¼ inch thick. Note: You can peel the zucchini if you would prefer. I rarely do so and generally freeze it with the skin on. 

Blanch the zucchini. Fill a pot with water and bring it to a boil. Add the slices to boiling water. 

Let the sliced zucchini cook for a minute before removing it from boiling water and shifting it to an ice water bath. This will stop the cooking process, keeping your zucchini from turning into a mush. 

Use paper towels to blot the slices dry. 

Line a tray with parchment paper or baking sheet and line the blanched zucchini slices on it. Avoid layering the slices on top of each other.

Place the tray in the freezer. Let the zucchini freeze for about 1 to 2 hours. 

Once frozen solid, transfer into a freezer-safe plastic bag.

Label the bag and store it in the freezer!