I used grate the stuff, measure out the 3 cups I needed for my Zucchini Cake or the 2 cups I needed for my Zucchini bread, and freeze in ziplock bags.
It also makes great bread & butter pickles and sweet relish.
We could eat our weight in fried zucchini...
I slice it thinly, lay out on waxed paper covered cookie sheet, and season generously with salt, pepper, and garlic/herb seasoning. Let it set until it starts to ooz juices.
Season flour with S&P and garlic herb seasoning, and put in one container. In another container, beat a couple of eggs with a little water to make a thin egg wash.
Heat 1" canola oil in skillet till a drop of water bounces in the skillet. Dip slices in flour, then egg, then flour. Shake off excess, and put in skillet. When one side is brown, turn and brown other. Drain on paper towels, then switch to fresh towels while you cook the rest.
These should be crisp and golden, but not fried hard.