I swear blind that you can actually see them GROWING.
We have so many courgettes (zucchini) at the moment that we eat them every day. My favourite way is this.
They are sautéed in olive oil and butter, left to cool, and eaten at mid-day as part of a salad with a vinaigrette.
I usually add some tuna, jamboneau, or slices of goat's cheese, and VOILA; the perfect veg' gardener's lunch.