While the little cartoon girl could be taken to be somewhat abrasive, the cutter/grater is a mandoline, sometimes also confused with a mandolin, which is a musical instrument.
D’oh! I blame it on caffeine withdrawal.
Here’s the basic trick with zucchini from someone who (until this year) thought it was disgusting:
Don’t ever boil it. Saute it in oil, grill it, bake it, fry it. all good. Anything that gets water OUT of the zucchini. Boiling/steaming (which add moisture) turns it gross.
Wash it well, cut off the ends then cut the zucchini into long circles - hard to explain, it’s like you’re going to cut it into circles, but tilt the knife so it makes oblongs. Toss with olive oil and Italian Seasoning (or I guess Mrs. Dash or something like that.) Put it on the BBQ in one of those vegetable bbq-ing thingys with the holes in it. BBQ until it’s tender and kind of charred.
My best zucchini recipe is to pan-fry it in garlic. (You could make a brick taste good pan-fried with garlic.) All you need is a zucchini, 2-3 garlic cloves, and about a tablespoon of feta cheese.
Don’t peel the zucchini, just slice it into hair-thin coin slices. The thinner, the better. Get the oil hot and sautee 2-3 pressed garlic cloves for about 15 seconds. Then throw in the zucchini slices. They’ll need to be fried for about half an hour – it’s a surprisingly-long time. Some browning is ideal here.
Once your zucchini is finally (seriously, it takes a really long time) cooked to proper perfection, sprinkle your feta cheese on it and take it off the heat. Stir in the cheese and immediately serve. The zucchini will melt the cheese, but you don’t want the cheese to brown.
The dog probably won’t like it though.
Nope…can’t get over the goo. 
Strangely, I remember as a child eating little tidbits of something that I was told was fried okra…I think it was pretty good.
Slice it in half lengthwise. Brush the cut surface with olive oil, sprinkle with salt and pepper. Grill, cut side down, over medium low heat until it’s soft. Eat.