We always made zucchini and eggs.
Slice the zucchini fairly thin and fry it in oil.
While it is cooking, beat some eggs and add seasoning (we added salt, pepper, garlic and oregano).
When zucchini is tender and browned to desired color, add beaten egg. Keep folding egg batter in to coat zucchini and cook thoroughly.
Great on sandwiches!
We also make the same basic recipe in a frittata. The main difference is that when you make frittata you add a bit more egg to completely cover the zucchini and cover the pan and cook it on low for quite a bit more time until all of the egg sets. A frittata is basically a quiche without the crust and made in a frying pan instead of the oven. When we make zucchini into a frittata - we cook it on the stove top and after it is done we top it with grated cheese (Parmesean, Romano, or Fontinella). You can make a frittata with pretty much any ingredient you can use in a quiche. And if you want the top browned (for example if you add cheddar or mozzarella topping), cook the frittata completely on the stove, add your cheese, then pop it under the broiler to brown.
Both of these recipe's were eaten quite often in my parents households during the depression. They grew zucchini and raised chickens so it was a very affordable yet nutritious meal for the family.