Zucchini! I probably like it more than most people. Especially at Ruby Tuesday's where it's grilled and smothered in beef fat, LOL.

But at home, where it's chicken, fish or beans for dinner, it's time to get creative:

Meat extender:
Cut a raw zucchini into 1/4 - 1/2" cubes and add to your favorite chicken or tuna salad recipe (adjust quantity to taste, the squash is bland with a somewhat "tender meat-like" texture).

Throw some zucchini cubes or half-slices into a TV dinner (about 2 minutes into cooking) or frozen meal mix (about 3 - 4 minutes before the end of cooking). If you prefer a firm texture, you can wait until the last minute of cooking to add the zucchini.

Noodle substitute:
Use a vegetable peeler to make super-thin strips of zucchini and use for a noodle substitute.  (Honestly, I've tried it and it's okay. Not great, but okay.)

Family favorite:
Johnny Pancakes:
One raw zucchini or yellow summer squash
One package 8.5 oz. box "Jiffy" corn muffin mix
One egg
 1/2 - 3/4 cup Milk
1-2 tbsp oil

Grate the zucchini or yellow summer squash into a large enough bowl to accommodate the other ingredients.
Add the corn muffin mix, egg, and slowly stir in milk, adding enough milk to the mixture to bring it to a pancake-batter thickness.
Heat oil in large skillet on medium-low heat (3 1/2 to 4 on my 1 - 10 dial, using a cast iron skillet)
Pour (or drop by large spoonfuls) mix into the heated skillet to make 3-inch to 4-inch "pancakes".
Cook as you would cook regular pancakes (after pouring, wait until bubbles form and pop, then flip. Cook until golden brown on both sides. Cut the first one in half to make sure it's not runny in the middle. If it's runny, cook more, turning every minute or so. (Will burn fairly easily.) If it's not runny - eat and enjoy!