That sounds great! I love to slice and fry it in EVOO and butter - and don’t be skimpy on the garlic! I add shredded Parmesan before serving.
If my oven EVER gets fixed - it has officially been BROKEN longer than I’ve had it; just bought it in June - I will be baking and freezing Zucchini Bread and Muffins. :)
Let's not mention the "a" word (appliances?. Two tornadoes ripped through the neighborhood at the end of March and fried the fridge and the washer.
Speaking of garlic, one of the Food Network chefs has a house seasoning that I tweaked and I put it in salad dressings and on practically everything else: two parts each paprika and garlic powder, one part each salt, pepper and onion powder. I think her program was called “The Delicious Miss Brown.” (Only one part onion beause I use a lot of diced and minced onion—yum!)