Toss with olive oil and herbs such as oregano, basil, or herbs de provence.
You don’t have to cook it, just grill until it “sweats.”
Then lay out in a single layer on non stick cookie sheets and put in the freezer.
After freezing, bag ’em and you’re done. It’s easy and is great in tomato sauce or casseroles, especially in the middle of winter.
My husband spent all day dealing with produce from our garden. He posted his grilled zucchini process on Facebook, and I stole it.