Can you freeze gravy

The basic idea is that you want to reduce the ice crystals formed while freezing the food. Here is what I would suggest.

1. Put a metal pan in your freezer for 30 minutes to cool.
2. Prep your zucchini, trying to get the most surface area possible.
3. Spread out, trying to not overlap on your pan and place back in the freezer for about an hour.
4. Place in your freezer bag and seal with as much air out of it as possible.

A completely ideal way to freeze almost all veggies or fruits is to get a cooler and some dry ice, place your cut pieces in a metal bowl inside your cooler and leave it while the dry ice does its magic. You will have minimal ice crystals while giving you the closest taste from the original.

Soup freezes great in my experience. To freeze it for long term storage, you'll probably want it to be vacuum sealed. In order to do this I freeze individual sized portions in Tupperware-style containers (make sure to leave enough room for expansion), and as soon as they're solid, vacuum seal those large "cubes". They generally stack pretty nicely in our garage freezer.

In general soups should thaw and taste very good, some flavors even seem become stronger or seem to enhance and meld better with the freezing. If you vacuum seal them as above you can throw them (still sealed) into a pot of boiling water for hot soup relatively fast!

As an aside, another great option with a leftover turkey frame would be to save it with previous odds and ends (carrot/celery ends, onion pieces, etc) in the freezer, and when you have enough make a simple stock. You can then freeze the stock into cubes (in ice cube trays) for soup-making later, sauteeing veggies, in place of water for more flavorful rice, and a ton of other things.