The simplest thing I do is pick, clean, slice, bung in a shallow, buttered dish, s&p then top with grated mature cheddar or Parmesan and bake till the cheese is golden. Tasty and still with some crunch. Also make courgette fritters - grate, salt, squeeze excess moisture then mix into a batter of gram flour, egg, curry spices of choice, maybe a bit of milk then fry in dollops and serve with salad and a mint and chilli raita. More complicated is a twice baked courgette souffle but delish.