I used to hate zucchini. But then I started eating lower carb and found ways to enjoy it. A few simple tips made a big difference:

* Add lots of sodium. Not necessarily pure table salt; fish sauce or Better than Bouillon are really nice. These vegetables have very very little salt on their own. The mainstream public health advice still seems to be that Americans eat too much salt, but (a) I probably was eating less than most, and (b) the advice may be wrong for most people, and (c) it may be particularly wrong when eating low-carb. <https://www.dietdoctor.com/low-carb/keto/supplements#sodium> has a nice section about this with references.

* Sautée chopped veggies (zucchini, eggplant, cabbage, whatever), again with sodium. Then make it into a shakshuka-esque dish (add canned tomato, spices, and egg then broil; maybe also cheese or canned fish) or add in some ground meat/sausage + cheese + spices + low-sugar ketchup + mustard. I use my cast iron skillet a lot now.

* Spiralize; use as pasta noodles with a thick sauce.

I eat lots of dark leafy greens too. I often steam them in a Pyrex in the microwave then enclose in cheesecloth and squeeze the water out with tongs. Salt and pepper, throw into almost any savory dish, use as a base for a modified juevos rancheros, etc.