I have an unusually large amount of freezer space. What I have done in the past with zucchini and swiss chard (another vegetable I usually grow a lot of) is (fo

I have an unusually large amount of freezer space. What I have done in the past with zucchini and swiss chard (another vegetable I usually grow a lot of) is (for the zuccini) shred it, squeeze out as much water as I can, then freeze it and use it to bulk up stews/soups/congee-ish dishes through the winter with vegetable. A suprisingly large amount of it can disappear into a dish so that it reduces caloric density (if that's a thing you are trying to do) and making a tasty dish create more servings. For swiss chard, instead of the shred/squeeze step I just chop and cook before freezing. The larger point is that I have been slowly moving to the bulk of my garden space being dedicated to vegetables that can, in one way or another be preserved (canned, tried, fermented, frozen, or just straight up stored like winter squash, onions, and garlic), with only relatively small amounts being dedicated to things that _must_ be eaten fresh.