Mmmm! sounds good.
Have you tried it on the barby? In hot weather, I like to cook outdoors, to avoid adding to the heat load inside the house.
You can slice'em up, and skewer'em on wooden sticks (flat) and they'll cook along side the steaks or burgers. About 1/2 in thick works pretty well, thick enough to skewer, not so thick as to not cook through.
Zucchini cooks faster than meat, though, so watch. To keep'em moist, brush lightly with EVOO.
Or, dig that old cast-iron skillet out of the cubbord, clean it up a bit, and set that on one side of the grille. Add a smattering of EVOO to the bottom, toss in a garlic clove or three, and those sliced zucchinis. Toss occasionally. Takes longer this way - more to the tune of cooking chicken or thick fish steaks.
But, it keeps the heat outside, where it belongs ... !