Zucchini dishes often don't get much attention and taste rather dull. Here's how to maximize flavor with minimal work.
Zucchini weighing less than 8 ounces are more flavorful and less watery than larger ones.
Shred, discarding seeds and core, then salt and squeeze dry.
Shredding, salting (use 1 1/2 teaspoons salt with 2 1/2 pounds zucchini), and squeezing removes moisture from this watery vegetable, as does a dry-heat cooking method, like sautéing. Toss dried zucchini with 2 teaspoons olive oil and then cook in 12-inch nonstick skillet filled with 2 teaspoons additional oil over high heat for 4 minutes. Stir infrequently as zucchini cooks to promote browning.