Ooh, you are lucky to have an abundance of zucchini! There are a few different ways you can preserve them, so it all depends on how you want to eat it later on.

1. If you just want to use it in things like smoothies, zucchini bread, oatmeal, or similar items where it is more or less hidden or just provides moisture to a recipe you can shred it up, squeeze out some of the excess water, then place it in a freezer bag in 1.5-2 cup portions. It will definitely lose a little texture after you freeze and then thaw out, but it still retains its nutritional value and provides moisture for those types of things.

2. If you want to keep it in chunks or slices for soups and stews, then I have heard it is better to blanch first then lay out flat to freeze. Chop up your zucchini to your desired size bites, toss into a pot of boiling water for a minute or two, then immediately take out and drop into a bowl of ice water to halt the cooking. Then lay out on a baking sheet to freeze before putting into a container. Freezing them flat just helps keep the pieces from sticking together in one big zucchini ice cube. ;) After its frozen you can transfer to a bag or other container.

3. I have not done a lot of canning, but zucchini makes a great pickle so you could always pickle some for the winter months.

4. Depending on what you want to make with it, you could also go ahead and make the finished product to freeze. Chili and some soups, zucchini bread or muffins, meat or veggie loaf with zucchini mixed in--all those types of things tend to freeze well at least for a few months, so that's another option, as well.

I hope that helps a little bit! Good luck and enjoy your harvest! :)