I love zuchinni bread best, but here's another way to use up the excess. We look forward to it every summer now.
ZUCHINNI & FRESH CORN
1 tablespoon olive oil
1/2 cup diced red onion
4 cloves garlic, minced
1/2 cup fat-free, reduced sodium vegetable (or chicken) broth
1 cup fresh corn kernels cut from cob (about 2 ears)
3 cups thinly sliced zuchinni
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
In a large nonstick skillet, heat olive oil over medium heat. Add the onion and garlic and saute until slightly tender, about 3 minutes. Add the vegetable or chicken broth and corn kernels and continue to cook until the corn is heated through, about 2 minutes. Add the zuchinni, cover and continue cooking an additional 5 minutes, stirring occasionally, until vegetables are tender. Mix in the butter, salt and black pepper. Spoon the vegetable mixture into a shallow baking dish and sprinkle the top with Parmesan cheese. Place in the oven and broil until the cheese topping is golden brown, about 2 to 5 minutes.