Regarding zucchini, I tend to really not like it—but it all about how it is prepared. if zucchini is cooked soft, I just cannot get around the texture.
As with many veggies (and meat, actually), dry heat is your friend. First, I I mentioned above, I salt zucchini (slice, put in a bowl and toss with salt), then let it rest like that for 10 minutes. Rinse with water to remove the salt, then spread out on towels ("tea towels" are what most people use, at my house they are operating room scrub towels (brought to the house sterile, not used
) and pat dry.
Then prepare them and they stay crunchy. Nice roasted with olive oil, or even grilled.
We prepared portabello mushrooms are like eating steak, IMHO. Very yummy.
Fried tofu is pretty good (deep frying makes anything good). A buddy who was a cook said to freeze the tofu first, it changes the final texture. Have not tried it, the only time I ever cook with tofu is when I make miso.