Thank you for the ideas!
Last night I made a squash/zucchini casserole that wasn't bad. I steamed/boiled squash and zucchini with sweet onions, then mashed them a bit, mixed them with "butter" (earth balance), rice, salt, garlic powder and paprika, and 2 eggs. put in casserole dish and topped with a crumbled up piece of rice bread that Ihad left. Cooked for about 40 mins - it was pretty yummy!
IF you shred the zucchini to freeze, do you squeeze out the extra moisture before freezing?
Do you just put it in bags all stuck together?