Summer squash is so low in calories 
I cut the squash into 1/2" rounds, and then quarter those. I mix summer squash and zucchini together, just for the colors, but I've done them separately, too. I bring a big pan of water to a boil with just a little salt. Small batches, maybe 2 cups, blanch for 1 minute. Remove with a slotted spoon to a colander, repeat until you've blanched it all. I use at least 2 colanders, so one batch cools and drains slightly, while I do another. I put the cooled batch into a quart freezer bag, leaving it open until I've filled them all. I have put them in the fridge to cool, but I only did 2 bags yesterday, so they went in the freezer within 30 minutes of bagging. If they are well drained and you pack small batches, you won't have any trouble breaking the pieces apart when you use them.
I use the frozen squash in vegetable soup, stir fry, really any of my meat and vegetable meals. I think I thawed and shredded for zucchini bread, and a casserole I make. i've never tried to batter and fry them. Let us know how they turn out!
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