Boron Elgar wrote:
......................
Take them into work and leave them anonymously.

Boron

Yeah, that's what everyone else does.

Actually, years ago, I thought breading and frying was the only way to
eat them. I haven't done that in years.
I like them now cooked very simply. I just steam them (or boil them)
until they get barely tender. They should still be a little crispy, not
cooked to mush. A little salt and a little butter and they are really good.
The trick is to stay ahead of them and pick them when still very tender.
No more than a few days after flowering. Healthy fast growing plants may
produce 8 or 9 inch zucchinis in a few days that will still be tender.
Stressed plants may take longer to make a smaller zucchini that is past
it's prime. If you neglect to pick them and they get too big, it's time
to take them to work.
One other thing, zucchini is best cooked right after being picked. This
is at least as important as it is with sweet corn. If I have zucchini
laying around for much more than a day, I throw it away and pick more.
If you fry it, you may not notice the difference but it's pretty obvious
when you steam it.

Steve