Zuchinni is a summer squash and does not store well like a winter squash does, nor does it freeze well since it just gets all mushy. Canning is the best way that I have found to store it for the long term. Unless you are just grating it and freezing it to put into bread or cake. Mushy does not matter then.....
4 gallons of sliced Zuchinni-Do not peel only cut off the stem and flower ends, slice about 1/2" thick.
4 large onions peeled and quartered
1/4 cup minced Garlic (my family all loves garlic)
1/8 cup italian seasoning (or to taste) remember it WILL get stronger as it cans
Water to the top of the squash and onions in pot.
add your seasonings
Cook on the stove until the Zuchinni is just soft enough to bend.
Fill your jars leaving about one inch of head space
Wipe rims of jars off with a clean towel and then place the lids on
Process in a pressure cooker for 40 minutes at 10 lbs of pressure (for my altitude in Arkansas)
When you want to cook this for dinner it is wonderful made this way:
2 jars of Zuchinni drained well. Place them in a baking dish, add some melted butter and sprinkle with parmesean cheese. Bake at 350 degrees until the cheese is melted.