1. Slice zuccini. Put it with lots of margarine over medium or medium low heat. The idea is to boil/steam the zuccini in its own juice and the margarine.
2. Drain the zuccini, put it in a serving or keeping-warm bowl, and pour this “devil sauce” over it:
3 tbsp margarine, melted over low heat until barely bubbling.

1 tbsp prepared brown mustard
1 tsp Worchestershire sauce
1 tbsp chopped parsley
1 tbsp minced onion
1 tsp garlic powder
1 cup chicken gravy (I used the chicken gravy mix from Costco, which has something like 5g carb per quarter cup of gravy after it’s made up — i.e. 2 tbsp of the dry mix).
Mix the gravy powder in water and stir it in last, then let it all thicken together in the pan.

NOTES:

The amounts don’t seem to be critical. For everything except the gravy I just sorta dumped stuff in the pan and guestimated the measurements.

This sauce also adds a nice flavor to a dip/spread made of canned tuna mashed with cream cheese. In fact what I had for lunch today was the zuccini devil with a scoop of tuna-cream-cheese on top, the whole heated in the microwave, quite yummy.

BTW, the original recipe for this sauce calls for beef boullion instead of chicken gravy and for a tbsp of chopped “celery tops”, both of which I didn’t try.