Zucchini wasn't really a favorite of ours, but we've had a lot given to us over the years.
Sweetie would mix it equal parts with yellow squash (when we had it) and stir fry it, or bread it like okra (flour & cornmeal) and fry it. FWIW, yellow crook-neck squash really helps the flavor.
Just my 2¢ ...
Zucchini & Sausage Stovetop Casserole
Ingredients
1 pound bulk pork sausage
1 tablespoon canola oil
3 medium zucchini, thinly sliced
1 medium onion, chopped
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 package (8.8 ounces) ready-to-serve long grain rice
1 teaspoon prepared mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan.
In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend.
Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.
I make brown or parboiled long grain rice and use diced tomatoes.