I make something like this but with half zucchini and half grated carrots.
But usually I sauté zucchini in olive oil with onions and mushrooms, optionally also bell pepper, spiced up with garlic and Italian seasoning.
my moms favorite recipe, which has a sort of mideast flavor: cook one pound of ground turkey with a couple of cloves of garlic in a frying pan. Shred 3-4 zucchinis and add to the pan along with a good helping of curry powder, cook until soft.
Take a warmed half pita, fill half way with lettuce (perhaps seasoned with a little vinaigrette) , and the rest of the way with the zucchini mixture then top with yogurt. Eat like a taco.
In zucchini season we probably had this about once a week.
Also you can make them into a health ratatouille similar to Biffy’s suggestion, by stewing them with Italian spices and a cobpinantion of any or all of the following tomatoes, green peppers, mushrooms, onions, garlic, egg plant, etc.
Thanks all. I think I’ll try this one.