This sounds like something I would try. For one thing it's a way to use that paprika that's in the cupboard. It's a pretty large recipe - I would cut in half, and it would be easy to do. I don't even know if all that will fit in a 1 1/2 quart casserole.

4 cups diced zucchini
1 bunch green onions including some green tops, sliced
1 - 2 tablespoons olive oil or other oil
3 eggs
1 cup mayonnaise
1 cup Monterey Jack cheese, grated
1 cup cheddar cheese, grated
1 can green chili salsa (maybe that green enchilada sauce)

2 tablespoons melted butter, tossed with
1 1/2 cup soft bread crumbs
Parmesan cheese
Paprika

Saute zucchini and onions in the oil until barely tender. Drain. Beat the eggs in a large bowl. Stir in mayonnaise, salsa, and cheeses. Add the zucchini and onions. Butter a 1 1/2 quart casserole. Put in a layer of the zucchini mixture, a layer of bread crumbs, another layer of zucchini, then top with bread crumbs. Sprinkle with Parmesan cheese and paprika. Bake about 35 minutes at 350 degrees.

My zucchini plant has not bloomed yet, and there is a good chance the chipmunks and ground squirrel will eat the flowers off the bush, but maybe I'll be lucky and get some fruit. I'm thinking of making a wire cage to cover the plant to try to keep them out.