Growing up in Utah, zucchini was the number one re-gifted vegetable. Neighbors overrun with zucchini used to leave it by the plastic grocery bagful on each other’s porches.
“Ring the bell and run!”
I remember not being able to tell it apart from cucumber when I was a little kid, but it hardly mattered since I wouldn’t eat either one. Now I rotate it into the oven-roasted repertoire once in a while. I like it best with yellow squash.