Here's the very first zucchini dish I ever sampled. It's simple and unpretentious, but it's tasty.
Zucchini with Onions and Tomatoes
1 large zucchini squash.
1 small Vidalia onion.
1 small can whole tomatoes.
Vegetable oil.
Salt.
Black pepper.
Cut zucchini into quarters lengthwise, then cut each quarter crosswise into 1/2-inch slices.
Rough-chop (3/4-inch dice) the onion.
Drain the tomatoes, reserving the liquid, and chop into bite-size pieces.
Into a heavy skillet, pour enough oil to coat the bottom fully. Place over MEDIUM heat and bring up to cooking temperature.
Cook the zucchini slices, stirring frequently, for 5 minutes.
Add the chopped onion and continue cooking for another 5 minutes.
Reduce heat. Add the chopped tomatoes and the reserved liquid.
Simmer until most of the liquid has evaporated.
Season to taste with the salt and pepper. Serve immediately.
Depending on how large your "large zucchini" is, and on whether you like your vegetables crisp or on the softish side, and upon how much you like onions and tomatoes with your zucchini, you may want to lengthen or shorten the recommended cooking times as well as increase or reduce the recommended amounts of onion and/or tomato. Recipes are only guidlines anyway, so feel free to experiment. Hell, I experiment with recipes all the time, so I can't very well feel put out if you do, too. What's good for the goose, you know.
Happy cooking!
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