lilacs,

Yes, it does.
I do exactly what you say: grate it (or even puree it) before freezing, then use it in soup and stew.

But mostly in zucchini bread. And more zucchini bread. It freezes well, tastes great, and hits the spot for breakfast on a cold winter morning. I've put away about 15 loaves, OR 45 breakfast-for-the-two-of-us portions, this summer. To thaw, I nuke it in the microwave for about a minute, then put in the toaster oven for a few more to reclaim the nice, crumbly texture. Serve with fresh or home-canned fruit. Mmmm....

Z

It also helps, when it is thawed, to drain off the excess water in it before adding to whatever you are making.

Dave

In Cooking Light (www.myrecipes.com), there is an October 2002 recipe for a squash rice casserole. I use up my extra zucchini preparing the first step of steaming the onion and zucchini. I drain it in a strainer, mash it, then let it drain some more. I add in the two cups of rice and freeze it at that point. When I'm ready to make it, I thaw it, drain again, add the rest of the ingredients and make according to the directions.

Here is a link that might be useful: Squash Rice Casserole

How about making zucchini relish with some ?
I am planning on making zucchini whoopie pies with marshmellow filling for my grandson. Good way to add some more veggies to his diet and still be a fun treat.
Found the recipe online today.