Some quick zucchini recipes include About.com’s zucchini salad, grilled vegetables and zucchini fritters. To make zucchini salad, use a vegetable peeler to shave 2 pounds of small zucchini into long ribbons.
Place zucchini ribbons in a serving bowl and toss with 1/4 cup chopped red onion. Whisk together in a small bowl the zest of 1 lemon, 1 tablespoon fresh lemon juice and 2 tablespoons olive oil along with salt and pepper to taste. Pour the mixture onto the vegetables. Chill and marinate for 30 minutes to 2 hours. Sprinkle with grated Parmesan cheese before serving, if desired.
For grilled vegetables, cut 3 to 4 medium trimmed zucchini into 3/4-inch chunks. Combine with 8 ounces trimmed fresh mushrooms and 1/4 cup Italian salad dressing in a resealable plastic bag. Chill for 15 minutes to 1 hour. Grill vegetables 7 to 10 minutes on medium high heat, turning over halfway through. Just before serving, sprinkle the vegetables with 1/2 teaspoon sea salt.
For zucchini fritters, grate 1 pound zucchini with a large-hole grater into a large bowl; push to one side. Mix in a well-beaten egg. Stir in 2 tablespoons flour and ¼ teaspoon fine sea salt. Cover and chill the mixture for 30 minutes. Heat 1/4 inch oil in a skillet over medium-high heat to between 350 and 375 F.
Place spoonfuls of batter into the pan; flatten slightly. Brown the fritters on both sides, transfer to a paper towel-lined plate and serve promptly.