My partner, Mike, and I have been on a huge vegetable kick lately. We must be growing up or something, because all of a sudden, we can’t get enough vegetables. When I was a kid, I don’t remember eating vegetables at all; I think the only vegetables I ate were carrots and potatoes, neither of which count as leafy greens. In fact, I don't think a piece of lettuce ever passed my lips until I was about 10 years old. I’m really not sure where I got all my nutrients from, besides the Flintstones vitamins that I was obsessed with. Zucchini, when I was a kid, was much like eggplant in my book: slimy and weirdly textured. Now, though, I can’t get enough.
I find that the trick with zucchini is not to overcook it. Since zucchini is naturally pretty watery, it turns into a mush if you cook it down too much. This is especially true for zucchini noodles. Also note that zucchini doesn't need too much heat; all you want to do is soften it a bit.