Our little garden is bursting with Zucchini and Yellow Squash. So I've been collecting great recipes for zukes. As far as freezing goes, your choices are a bit limited. Try cubing the zucchini to use in soups or casseroles. Pre-measure and freeze. You can shred the zukes, then measure into freezer bags. I usually freeze in 3 or 4 cup measurements, so I can make my Zucchini Bread with them. Or, you can make the Zucchini Bread and freeze it. Quick breads (breads that aren't given time to rise...and they usually don't include yeast as an ingredient) freeze wonderfully. Just make sure you let them cool completely before freezing.
Here's a new one we tried today. It's from Everyday Food Magazine (by Martha Stewart), September 2008 edition, pg 68. We grow all of these veggies in our garden, so the soup is very inexpensive to make.
Late-Summer Vegetable Soup
4 ears corn, husks and silks removed
2 Tbsp olive oil
1 medium onion
coarse salt and ground pepper
2 cans (14.5 ounces each) vegetable or chicken broth
2 large zucchini, halved lengthwise and thinly sliced
8 ounces green beans (stem ends removed), cut into thirds (you can use frozen if you don't have any fresh ones)
1 can (14.5 oz) diced tomatoes in juice
1/2 cup orzo
1. Cut off tip of each ear of corn. One a time, stand ears in a wide bowl. With a sharp knife, carefully slice downward to release kernels. Discard cobs; set kernels aside.
2. In a 5-qt pot, heat oil over medium. Add onion; season with salt and pepper. Cook, stirring frequently, until onion is translucent, 3-5 minutes.
3. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, tomatoes (with juice), and orzo; cook, uncovered, until orzo is tender, 8 to 11 minutes. Season with salt and pepper.
To Freeze: Ladle 1.5 cups into each of six resealable plastic bags. Store flat in freezer, up to 3 months. Before reheating, thaw in refrigerator (in a pan or bowl so it doesn't leak in your fridge).
Or, eat your zukes right out of your garden. Here's an idea...
Garlic Zucchini (great side dish)
1-2 Medium Zucchini
3 Tbsp. Butter
1 Tbsp. Garlic
1 tsp. Kosher Salt (do not use regular salt)
Slice Zucchini into desired size. You can cube it, or leave it in circles. Melt butter in medium pan, add garlic and sliced zucchini. Cook 1-3 minutes, until zucchini begins to soften. Turn over and cook 1-3 more minutes. Remove from heat, put on serving plates. Sprinkle with Kosher Salt.