I got a couple of good ideas from my previous question about eating avocados so I thought I'd try with another veggie. I was never a big fan of zucchini, but it is an excellent vegetable for low carbing and I'd like to eat more of it.
I usually cook it up for a quick meal when I'm on my own for supper.

Fry ground beef, lamb, pork or turkey til nice and brown. Drain meat if it's too fatty. Add a couple sliced mushrooms. Grate and add as much zucchini as you like...in proportion with the ground meat, and stir fry til zucchini is nice and hot. Sprinkle with coarsely ground pepper, sea salt and hot sauce to taste.

a couple of different things I do with zucchini...

make zucchini patties to dip in Ranch dressing.
how I do it:
grate one med-large zucchini, skin and all. put grated zucchini in several layers of paper towels, and squeeze as much of the natural water out that you can. Then put zucchini in a mixing bowl and add 1/4 cup dry parmesean cheese and 1/4 cup egg beaters, or 1 whole egg, beaten.
If the zucchini patties is all I'm eating for dinner, I will also add about an ounce of grated mozarella cheese. fry patties in small amount of olive oil until golden brown; flip 'em over and do the second side. Drain on paper towel, sprinkle with sea salt, a little extra parmesean, and dip in ranch dressing. YUM-O!

I also do zucchini *noodles*.
Use a vegetable peeler to make *noodles* of zucchini...use the skin, and the fleshy part of the zucc, just until you get to the layer of seeds. Place a pile of zucchini on a paper plate, and MW(or if you don't use a microwave, you could "blanch" them in boiling water, then shock in an ice water bath) until done. Again, using several layers of paper towels, and after they have cooled a bit, squeeze as much water out as you can. Then butter them up, sprinkle with s&p, and top them with meat sauce, or toss them with some carbonara sauce, etc. the possibilities are endless.

another way I cook zucch, is very simply to saute' thinly sliced rounds in ELOO until browned on both sides. sprinkle with sea salt and fight off DH because that's his favorite(since I don't fry them with cornmeal anymore)!!! LOL!

hth

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I do lots of things with zucchini, from stuffing with Italian seasoned meat and marinara sauce, making faux apple slices, using zucchini noodles to make my "10 pound lasagna", sauteeing with onion, green pepper, and tomato, and my all time favorite I found doing Induction, Zucchini Carbonara. Here is that recipe;
Zucchini Carbonara
3 large zucchini
8 strips of bacon, cut into 1/2 inch pieces
2 Tbls olive oil
2 cloves of garlic, minced
1/2 cup onion, diced
1 cup parmesean cheese
1 cup heavy cream

Peel the zucchini, discarding the outer peel. Then, using a vegetable peeler, peel the zucchini in long strips. I find that if I make 3-4 strips from the same area and then rotate slightly and make another 3-4 strips, it works the best. Continue peeling and rotating until you reach the seeds. Bring a large pot of water to a boil and drop the zucchini strips into to water. Let stand for 1 minute and drain under cold water in a colander to stop the cooking process. Press/ squeeze excess water from the zucchini and refrigerate until ready to use.
In a large skillet, add the olive oil and bacon and cook over medium heat until the bacon is done, but not crisp. Add garlic and onion and sautee until the vegetables are tender. Add the cream and stir. Add the parmesean cheese and stir. (Make sure you put the cream in first before adding the cheese.) Cook over medium/low heat and add water until you get the consistency you want. Then add the zucchini strips, heat, and serve.

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Grilled zucchini is really nice. Slice in half inch pieces longways, rub on some olive oil and sprinkle with a little seasoning salt. Yummo! You can do these on the george forman grill too. I also like to do this with yellow squash!

I also like to just slice them up and eat them raw in a salad.