I didn't use all zucchini, I used part grated carrot and a big handful of chopped chicken too. For herbs, I used fresh basil and parsley. For cheese, I used half feta and half Swiss, as that was what I had in the house. Lots of different things could be used.
Add the cooked vegetables and salt and pepper to taste.
Grease a loaf pan or two, depending on the size you use. I used one standard and had enough for one small loaf pan too. Be careful to leave half an inch of space, I had some dripping problems in the oven.
I cooked the small pan for about a half an hour, and the large pan for about 55 minutes. Test with a point of a knife that should come out clean.
Unmold while still warm.
May be eaten hot, warm or cold. I may serve with a light tomato sauce.