Zucchini squash is a more versatile vegetable than you might think. We used to pick it from the garden by the bushel full in one earlier span of my life experience. We ate zucchini squash every way imaginable. I had my own personal recipe for fried zucchini patties made of shredded zucchini, squeezed into a patty, and mixed with eggs. Someone gave me a recipe for zucchini chocolate cake, and I baked several of those cakes before I sadly lost the recipe.
First, slice the zucchini about 1/8 of an inch thick. Spoon some flour into a paper plate or any plate.
(I used gluten-free flour and it worked very well, but in my earlier span of life, I used wheat flour.)
Pour cooking oil (I used olive oil) into a fry pan and heat the oil to medium high.
(Notice how I placed only a few slices in the pan, but they all crowded together in the middle anyway. Go figure.)
(I had to turn them quickly and scoop them out of the pan before they burned. Whew! I was surprised.)
Zucchini cooked this way is sweet tasting and easy to prepare. I cooked just enough for Steve and me. There are no leftovers.