sometimes it's worth eating zucchini raw. Especially the young freshly picked ones while they're crisp. I like slicing finely and then combining with sliced purplettes and fennel bulb. Dress it with olive oil and lemon/vinegar and salt and pepper. Or, leave out the fennel, add Thai basil and dress with fish sauce, lemon/vinegar and sesame oil. Simple, yummy and great for warm weather
