You can freeze zucchini without it getting mushy if you blanch the zucchini before freezing it.
Blanching the zucchini before freezing it deactivates the enzymes which prevents the zucchini from becoming mushy and discolored when frozen and thawed.
To freeze squash and zucchini without blanching you can cook it first after slicing it up or freeze it without blanching although if not cooked or blanked prior to freezing the frozen squash and frozen zucchini will become discolored and mushy when thawed.
You can freeze zucchini and yellow squash without blanching although if you don't blanch it the yellow squash and zucchini will become discolored and mushy.
Blanching the yellow squash and zucchini before freezing it prevents it from becoming mushy and discolored.
You can freeze zucchini but when thawed the frozen zucchini will become mushy.
Freezing zucchini does change the texture and will become mushy when it thaws out.
IF freezing zucchini it's best to use the frozen zucchini in soups, frozen smoothies, curries or baked goods where the texture won't matter.
Frozen zucchini is also good in Zucchini Hummus.
Zucchini is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp are still soft and edible.
The Zucchini is closely related, but not identical, to the marrow; its fruit may be called marrow when mature.
Zucchini is packed with many important vitamins, minerals, and antioxidants.
It has a high fiber content and a low calorie count.
Fiber plays an important role in digestion and may limit the likelihood of suffering from a variety of GI issues.
Zucchini is not a cruciferous vegetable and instead zucchini is a type of squash or gourd and is an entirely different plant.
Pumpkin just like winter squash and squash are not cruciferous vegetables as pumpkins and squash are gourds and are different plants than cruciferous vegetables such as cauliflower and broccoli.