My friend gifted me a book of ways to preserve vegetables without canning or freezing. One recipe is for lacto-fermentation. You shred the zucchini and layer it with salt in a jar--2-1/2 tsp. salt to 2-1/2 pounds of zucchini. You then use it as it is in salads. I haven't tasted it yet but last week I put some up to try. Also, you could slice it, string it on thread, and hang to dry. Then you store it in plastic bags and can use it in soup or stews. Another way I like to make it is by slicing, egging, then breading and frying. I freeze this and it is an easy supplement to a dinner. For example, you can prepare it like eggplant parmigiana using zucchini instead of eggplant.