I often do breaded fried slices of zucchini.
Also as pancakes: peeled, grated zucchini - salt and let stand for half an hour, then drain and wring out in a tea-towel; mix with beaten eggs, flour (I add chick pea flour and hemp protein) fry on a crepe pan with thin coating of oil.
Finely diced with chopped onion, carrot, bok choi stems if there happen to be any, maybe some frozen peas, sauteed and added to the slow cooker with rice.
The ones that get away and grow too big: hollowed out and stuffed with a sauteed mix of finely chopped onion, green pepper and TVP, chopped tomato, cilantro; roasted; topped with cheese just before it's finished baking.
