It has been quite a while (an understatement) since I added to the blog, but perhaps I can be a little more timely from now on.
This afternoon I was looking at the results of my garden and, even more of concern, the fact that we've been gone for almost three weeks, so you can imagine what I found.  There were several huge zucchini and two smaller ones.  It was The Able Assistant who came up with the idea of making some zucchini soup for the freezer.  If you've never had zucchini soup, you'll find it actually quite tasty - especially in the winter when it's cold.  
There's really no exact recipe for this - so just give it a try and you'll be pleasantly surprised.
1.  Over medium heat, saute some chopped onion in a good sized pan until it softens, about 4 to 5 minutes.
2.  Wash your zucchini well.  If it's huge, slice lengthwise and remove the spongy part with the seeds.  No need to peel.  Chop the zucchini into pieces.  Add to the onions.
3.  Peel two larger sized potatoes (or 4 smaller potatoes), chop them and add to pan.
4.  Add one can chicken broth (14 oz. size) and then fill can with water and add it.  Allow all to simmer until well cooked.
5.  Add some dried basil, salt and pepper to taste.
6.  Using a stick blender, puree all.  If it's too thick, add additional chicken broth.      If you don't have a stick blender, allow soup to cool and then, using a blender, puree soup.

This freezes well, you've used up a lot of zucchini, and you'll have a meal stashed away for the future.  I actually ended up with enough for two generous meals.  
Remember, this is flexible and you absolutely can't go wrong.  Enjoy!