Back then, between zucchini arriving each week in my CSA box and those that I purchased at the farm stand near my house, I ended up with 15 cups of shredded zucchini. I'm so thankful my food processor has a shredding disk!
The specific model I purchased at Kohl's was FoodSaver 3840. I didn't buy any extra bags or rolls at that time, just in case I ended up not liking it.
However, I soon headed back to purchase a 3-pack of 11-inch rolls (also available on Amazon). I prefer the rolls instead of bags, because the roll is stored inside the machine and I can adjust the bags to be any size I like.
The only trick to freezing shredded zucchini is to freeze it first before packaging it, whether you're using traditional freezer bags or FoodSaver bags. I have a very narrow freezer, so I used a 9x13 pan and froze 3 at a time in a shape that would work well with the FoodSaver packaging.
You'll know the zucchini is ready to be packaged when you can lift it as a whole unit out of the pan, as I'm demonstrating in the photo below. It took a couple hours in my freezer before the zucchini was ready.
I've been using frozen zucchini for the past three months now and it works beautifully in baking. Just be sure to include all the water in the package after it thaws. I had previously read that you should thaw it and blot it dry, but in a cooking class Annie advised against that and my recipe results have proven that she's correct.
My two favorite recipes are zucchini-carrot muffins and banana-zucchini bread. In fact, I just made two loaves last night after seeing some bananas past their prime on our counter.