Trom the ends off each summer squash and slice into ΒΌ" thick slices.
Boil water in a large pot.
Add sliced squash and boil, uncovered for 3 minutes to blanch.
While the squash is blanching prepare an ice bath. Once three minutes is up, drain the squash and transfer it to the ice bath.
Drain squash and lay out on tea towels to dry.
Place the dry slices in a freezer bag and squeeze out as much air as possible.
Store in the freezer for up to 6 months.
Video
Notes
I like to lay my squash slices out on tea towels or cheesecloth to avoid the lint that comes with regular kitchen towels and paper towels.You can also flash freeze the individual slices on a cooling rack. Lay the pieces on the rack without any of them touching and place them in the freezer for 5 minutes before bagging the slices together. This will prevent them from sticking together in the bag.