Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.
To freeze for later, fill an ice cube tray with the puree. Freeze until solid, about 2 hours, then remove cubes from the tray and place in a freezer bag. To defrost, place in a microwave-safe bowl and heat for 30 seconds, or as needed.
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