Ditto on the recommendations to blanch. Blanching breaks down most of the enzymes which cause deterioration. Furthermore, because zucchini has such a high water content, it is critical to remove the vegetables promptly after blanching, and cool them quickly. Ice water works best for cooling, but my well water is cold enough that I just use running water. Stir the cooling zucchini constantly for the first minute.
I can't overstress the importance of rapid cooling, and freezing immediately after processing. Softening will continue as long as the zucchini is still warm, which will give the squash a mushy texture when thawed.
Frozen zucchini doesn't require much cooking to use, since it is mostly cooked already. Sometimes I just pour hot water from the coffee maker over them after thawing, let sit for a couple minutes, and drain.
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