Zucchini is probably the cheapest thing at the Farmers Market these days. 4 for a dollar is about the going rate. And you can usually mix and match your summer squash too: yellow zukes, crooknecks, pattypan squashes, green scalloped ones and of course, your average everyday green zucchini. I always buy some because they're adaptable and easy to use up. Here's a recipe from Deborah Madison's Vegetarian Cooking for Everyone. These little fritters are mostly grated zucchini with just a little egg and breadcrumbs to bind them together. They have some green onion and garlic for flavor. I mixed a sun-dried tomato pesto with some mayonnaise and a little vinegar to make what you could call, if you're feeling fancy, a sun-dried tomato aioli as a side sauce.
I will come back and type out the recipe but not today. I'm playing around with this new template and I have some work to do.