A columnist in my local newspaper once wrote, “The sternest test of a true friendship is when your friend starts growing zucchini.”
I saute diced zucchini, fresh corn cut off the cob, and onions in a cast iron skillet until the veggies get nice and brown around the edges then finish it off with fresh basil. Even tastier if fried in bacon grease but sometimes I use olive oil. And sometimes I use a mix of zucchini and yellow squash.
Do you like squash? Sautee the zucchini with some squash in a little garlic-infused olive oil with a little vidalia onion and some salt and pepper. Zucchini and squash also have a very pleasant flavor and texture when steamed.
Seriously. I’m in Louisiana, and sometimes I come home to bags of zucchini, summer squash, and cucumbers on my porch. I’m not complaining, exactly, but I live alone, so it can be a lot of food to process. OTOH, it lets me devote most of my garden to tomatoes and peppers, which I share freely, of course.
Back when it was more common for people to leave their cars unlocked (or the windows down), during the summer it wasn’t unusual to find a bag of squash or zucchini in the back seat from a generous neighbor.
Loath as I am to advocate anything ‘paleo’, zucchini ‘noodles’ are actually awesome. Just shoot yourself if you ever catch yourself calling them ‘zoodles’…
I just tried the first recipe in your link, adding a small handful of baby kale and a few beet leaves, and it’s really good. Never would have thunk it.
I promise not to say zoodle.
The first time my then-girlfriend cooked dinner for me, she made a quiche. The “crust” was thinly sliced zucchini, layered into the pie plate.
I married her anyway.
Yeah, that’s just plain wrong. One of my old boyfriends made cheesecake with tofu. Him I didn’t marry.
I just made a vat of veggie and red lentil soup - it involve sautéed onions and garlic, diced celery, and grated carrots and 2 huge zucchini (at least a foot long each) that were hiding in the garden. Added some water, a cup of red lentils, maybe 1/2 cup fine bulgur, a large can of crushed tomatoes, salt, pepper, and some Aleppo pepper and sumac, and a couple handfuls of fresh basil at the end. Pretty tasty, if I may say so.
I wish someone would give me zucchini! 
Years ago when I tried Atkins, I had a frybaby, one of those little pots with oil that you heated up. I sliced zucchini very thinly and fried them like potato chips. Wow, were those ever good.
No, that’s okra.
Okra - it’s green and fuzzy on the outside, star-shaped in cross section, hollow and soggy on the inside with white balls. It looks bizarre and tastes odd. But batter and fry it and it’s almost edible.
For zucchini, if you don’t want to fry it, you can cut it up and boil it, maybe a tad of butter and salt and possibly pepper.
Or you can slice it lengthwise and microwave it with butter.
Bow-chicka-wow-wow…
No, that would be okra.
My problem in answering this thread is that I’m like Bubba in Forrest Gump listing ways to cook shrimp.
Sliced into coins and sauteed in olive oil, with or without onions, carrots, yellow squash, eggplant, bacon. Sage, garlic and oregano recommended.
Sliced into coins and added to Italian sauce of choice (red meat sauce or white alfredo sauce.) Or soup, like minestrone.
Sliced in half long-wise, seeds scooped out, with a mix of marinara, meat/sausage, and breadcrumbs stuffed into the cavity (until it is rounded up, but not falling off the edges). Covered with cheese, baked until cheese is crispy and the zucchini is al dente.
Length-wise thin (1/4 in) slices grilled. With or without a coating of oil olive oil/balsamic vinegar, butter/garlic, or teriyaki sauce.
Grated up in zucchini bread. Sweet or savory, your choice, but topping it with too much cream cheese is ideal. (Too much? How can there be too much cream cheese?!)
Diced in zucchini relish. (It tastes mostly like cucumber relish we’re all used to, but everyone will say “What’s different? This is so much better.”) This is especially good if you have the really big woody zucchini late in the season. It can be canned and stored for months.
Lightly battered and fried. With ranch or marinara dipping sauce.
You forgot about the mucilage. D: So much mucilage. D:
I have more hair (and a beard), but this is me:
Here’s Annie-Xmas blowing her cover:
Shred it up in a food processor or over a madeline. Salt it in a colander and let it drain for half an hour. Saute it in olive oil with lots of fresh spinach and a minced garlic clove. Serve it up with steak or chops. Good stuff!
Make use of it. Gumbooooooooo!!