The schedule-based method sounds good. I'm a big fan of taking part of a weekend day to process fresh food (really any kind of food) for later use - freeze fruit, make chili, something cabbage-based, tuna or pantry beans+, something that can be refrigerated in jars and tastes even better days after first cooking. I'll freeze at least one plastic container full from each of those selections, and thaw in the fridge in anticipation when fresh supplies start to run low. (Thawing in microwave is frustrating.) I'll bake 2-3 whole chicken legs and eat just one drumstick or thigh so that lasts 4-6 lunches/dinners. When I need to eat I'm not rigid about combinations; I just grab something from each food group...or not even that. Some meals I forego starch knowing I'll snack later, for example.

Chocolate Zucchini muffins are a favorite for us.

Stir fry's with garlic and oyster sauce or ginger! Just add a bit of oil to the pan and then garlic and ginger, or without the garlic toss in the zucchini and then throw in the oyster sauce.

Thanks for all the ideas everyone, this is super helpful! I don't bake as much as I used to, but I could also use the freezer method to add them to soups!

If they are large you can shave them down and put them in the freezer to make zucchini bread in the winter months. Measure out the correct amount of the recipe so you can just defrost and use. Make sure to put in all the liquids when you defrost it. I've found it saves for over a year (made it two year's once on one year's harvest!)