My favorite way to use the fresh zucchini that's abundant now, besides baking it into breads or muffins, is a recipe I got from our CSA last summer: Easy Zucchini Sticks. Try this yummy, wholesome appetizer/side dish soon--you won't be disappointed!
Easy Zucchini Sticks
egg, lightly beaten
breadcrumbs (I save the heels from my homemade whole wheat bread, let them dry out and make breadcrumbs in my blender--works great)
Slice zucchini into sticks (think french fries)--or even round slices; it doesn't really matter. I go for about 1/2 inch thick.
Mix breadcrumbs, cheese and seasonings to taste. (I don't bother to measure anymore, but if that drives you nuts, the original recipe calls for 3/4 c. Italian breadcrumbs and 2 T cheese...I probably use a lot more cheese.) Dip the zucchini sticks/slices in the egg and then roll in the crumb mixture. Arrange on a baking sheet and drizzle with olive oil.
Bake at 375 degrees for 20 minutes or until zucchini is tender. Broil for about 3 minutes or until golden brown. Serve with marinara sauce.