I've got one small green zucchini that I'd hate to waste. Any suggestions of a simple/quick vegetarian side dish I can make with it? TIA!

Though at this point you're zucchini has probably been consumed, in the future you might want to make up a salad of very thinly sliced zucchini (raw) , dressed with plenty of salt, pepper, lemon juice (you can also try different vinegars) and Extra Virgin Olive Oil.If you wish you can of course top with crumbled Feta,Blue Cheese ( I use Maytag) or a small dice of Fontina. Let it sit if possible for 3 to 4 hours and you will have a spectacular salad that has made another dressing on its own to be eaten with the bread of your choice. For me, served with a broiled, steamed, or sauteed fish, it just doesn't get much better.

Seed it scoop out the seeds, use a melon baller to scoop out a hallow in the halves.
Chop those bits up and sautee with some mushrooms. Greek or Italian seasonings.
Stuff with cooked rice or qunioa---or a mix of both and bake until the zucchini is soft.
Add a binder like Parmesan cheese if you wish.

Dice it and saute with a clove of garlic and olive oil. Add a diced tomato, a can of kidney or cannelli beans and some oregano to heat through. Serve over rice or orchetti pasta.

Oh, and because it's supposed to be "low fat" I left out the part about mixing in a poached or raw egg.

Cut it into thin strips (peeled); you can do this on a mandoline aka Robespierre if you have one. Get's some water boiling for a thin strand pasta. Meanwhile saute the zucchini (courgette) in olive oil. Season with salt and pepper and maybe some hot pepper flake. Toss together with cooked pasta. Grate cheese over the top. Voila!

sliced, sauteed in olive oil with chili flakes, chopped garlic, and oregano.

Thanks for the awesome suggestions!
I should have specified that it's just for one person, and I'd love it to be low-fat. Thanks again!

Hmmm, you're not going to get much of a side dish out of a single, small zucchini. What about running it through the shredding blade of a mandoline, sauteing it with a bit of oil and your favorite spice, and using it as a garnish on the entree?

I love to make zucchini chips! Slice it thin on a mandoline or carefully with a sharp knife, salt and pepper them. Heat up a 3 " or so deep pan filled with vegetable oil until a droplet of water sizzle in it (180 degrees C. or 350 F.) and drop those suckers in the oil. Watch them carefully and, using a slotted spoon, pull them out and let drain on oil paper or paper towel. Sprinkle with salt or whatever spice you like.

Have corn and maybe some chilis or peppers? Calabacitas?

http://www.food52.com/recipes/search?recipe_search=calabacitas