While working for Willams Sonoma, I ran across this recipe from the Founder of Williams Sonoma, Chuck Williams. I think this is one of the easiest and freshest ways to prepare summer zucchini. This recipe was adapted from a recipe from the Williams Sonoma book "Celebrating the Pleasures of Cooking" by Chuck Williams, Time-Life Books, 1997.
15-20 very small zucchini
Salt to taste
Trim unpeeled zucchini and shred on a small or medium holes of a handheld shredder or grater or a fine-holed disk of a food processor.
Put the zucchini into a large saute pan, cover and place over high heat for 20 to 30 seconds. Uncover and stir, adjusting the heat as needed so the zucchini does not burn. Re-cover, let steam again for 10 to 20 seconds, then uncover and stir. Repeat until the zucchini is just heated through, it should remain crisp and green. If too much juice appears, leave off the cover to reduce liquid. The whole process should only take a few minutes.
Just before serving, add salt and squeeze of lemon. Transfer to a warmed serving dish and serve immediately.