The whole uncooked frozen zucchini does not freeze well. It will get mushy and it is very hard to cook anything flavorful with it. The reason is simple, zucchini has about 90% of water content. The best way to go about freezing zucchini is to grate it with skin on, squeeze the excess water out and then freeze it. Thaw, squeeze the excess water again, and use it in homemade zucchini bread, muffins, and sauces.