Thats it really , can you?
They can be frozen successfully if cooked into a dish, eg ratatouille . . .
If you freeze them as courgettes, they will go all floppy when thawed, although the flavour doesnt appear to be affected. So this is a sort of halfway house . . .
If you are freezing them blanch them for 1.5 to 2 minutes first. Prefectly fine for all the recipes in here once thawed as they tend to be soft veg anyway!
oh - and don't forget to stick them in cold water for fast cooling immediately after the blanch.
I used to but don't bother any more. I'd rather make the ratatouille or whatever & freeze that.