This post was originally posted on Coffee Tea Books & Me.
I shred the zucchini and then place it in a colander which is sitting on a plate to let it drain awhile. It stays there an hour or two and I "fluff" it when I think of it.
Some cooks salt the zucchini just a little to help take the moisture out but I prefer to let it sit in the colander since I'm using all of it for quick breads.
I then fill snack size ZipLoc bags with two heaping half-cup measuring cups of the green stuff. It's a little more than a cup total.
All of these bags came from just three zucchinis.
The snack size ZipLoc bags are placed in a gallon size ZipLoc bag. Since I'm putting a "bag within a bag", neither of them have to be freezer strength. I love snack size bags... use them for lots of things.
I froze the sliced zucchini exactly as above except they went into quart size ZipLoc bags and then in the gallon size for extra protection. I have read that some people like to blanch their sliced zucchini for about a minute but I didn't. I'm using them in soups and casseroles.