Radishes taste great, are extremely easy to grow and make any plate prettier with their amazing ruby red color.
I freeze tomatoes, green beans and strawberries whole. With zucchini I freeze diced or bite-sized pieces. Just remember to dry the pieces thoroughly after you cut them — I press a towel to the zucchinis to soak up any extra moisture. This technique can be used to freeze just about anything. If I have any pitted fruit left over (which is hardly ever), I cut them in half, remove the pits, and then freeze them in halves or quarters to use for pies or crumbles at a later date.