If you like rice zucchine is fabulous as a risotto. Squash also makes a fabulous risotto. Zucchine is also amazing on pizza or sliced grilled and then placed ontop of some grilled chicken breast with a marinara sauce over top. You can serve that with rice, pasta or even potatoes. I have a ton of recipe books here (authentic italian cooking) that I will browse through and see what I can find. I know there are many.


ETA: Risotto with Zucchine & Squash

Risotto Con Fiori Di Zucca E Zucchine - (Risotto With Squash & Zucchine)

Yield: 4

Ingredients

1 lb baby zucchini; blossoms attached
2 tb olive oil
1/2 c minced onion
1 tb minced shallot
1 1/2 c arborio or carnaroli rice
1/2 c dry white wine
1/4 ts salt; or to taste
4 1/2 c boiling chicken or veal stock (may need upto 5 1/2 cupsof stock)
1/4 ts saffron threads
6 tb unsalted butter; in 6 pieces
1 c grated parmigiano
1 freshly-ground black pepper; to taste


Instructions

Separate and wash the zucchini and blossoms. Slice the zucchini in
1/4-inch rounds and the blossoms crosswise into thirds.
In a wide, heavy skillet, heat the olive oil and saute the onion and
shallot until translucent. Add the zucchini and blossoms and saute until
wilted. Add the rice and toast lightly, turning constantly, until well
coated with oil. Add the wine and cook until it evaporates. Add salt, 1
cup of the boiling stock, and the saffron, and cook 18 to 20 minutes,
stirring constantly and adding stock repeatedly as previous batches are
absorbed. (The finished risotto should be creamy, not milky).
Remove from the stove and stir in the butter, incorporating it thoroughly.
Then stir in the cheese and freshly-ground pepper, and serve immediately.