Zucchini is so versatile, it can be roasted, grilled, sautéed, fried and used in breads and muffins too. While it's a tasty addition to pastas, salads, and stir-fries, it's also a popular choice to be "spiralized" in noodle form.
Adding a little butter to the sautéing oil for zucchini noodles enhances browning.
Grilled zucchini and garlic get puréed with toasted sunflower seeds, fresh basil, and Parmesan to make a rich, mellow pesto. If storing pesto in the fridge, top the sauce with a thin layer of olive oil to preserve its bright-green color.