One of my favorite things to do with zucchini in the summer, when there is an abundance of it in my garden, is make a salad with other fresh garden veggies.
Summer Zucchini Salad
4 descent sized zucchini, cut into 1 inch quarter rounds. Steam until tender.
While squash is steaming, mix together:
2 cups cherry tomatoes, cut into halves
1 medium onion, diced
1/2 cup chopped cilantro
1/2 cup cooked black beans
When squash is just tender, remove from pot, cool then mix with the rest of the ingredients. Chill for at least an hour before serving.
For a complete vegetarian meal, this goes great with cheese enchiladas and avocado. You can also mix in 1/2 to 1 cup of corn into it for a truly colorful salad.