Yes! If you are not wanting your zucchini to be so mushy and perhaps would like to use it chopped in soups or to hold the color better, try blanching your zucchini in unsalted water for 1 minute. Then quickly adding it to an ice bath to cool for no more than 1 min. Then drain and let dry in a single layer on a parchment-lined cookie sheet. Dab any wet spots with a paper towel gently. In the same way, you would freeze blueberries and put your dry zucchini on a cookie sheet in the freezer until frozen individually. Then remove, and put frozen pieces into a jar or freezer bag to freeze for 4-6 months.