I keep forgetting that the home-grown zucchini won't necessarily look like the shop-bought stuff, and I don't pick it young and tender. Learning new habits.

Thanks for that link, though - some good ideas there. I've thought about making zoodles a bit (my sister is gluten intolerant, so we have to go gluten-free whenever possible), but we don't have a spiraliser and the young zucchini I'm seeing tend to be pretty small (about 3-4 inches) at most. So it's slice and dice and cook in something else most of the time. But I'll try shaving zoodles off with a peeler.