wilkes

We wash yellow squash, slice it, blanch it for slightly less than a minute, immediately put it into an ice water bath to cool it down, drain it, roll it in a cornmeal/flour mixture (with salt and pepper), put it on a cookie sheet in a single layer so as not to touch, put it into the freezer until frozen, and then quickly transfer it to freezer bags and put it back into the freezer. This way, the pieces don't stick together and can be fried or baked immediately upon removing from the freezer. I don't know why this would not work for zucchini as it is just another type of squash.

Is it as simple as cutting it up and putting it in ziplock bags?