I use a spiral slicer for fried zucchini. I'm not sure how grating might affect the process, but I can't imagine the texture is hugely different. I typically slice 2 medium zucchini and then microwave 2 min in a bowl. I dump it into a colander and as soon as it's cool enough to touch, I press down on it with a paper towel. It has a similar effect as salting it and letting it sit. Then I sauté in butter or coconut oil until it starts to really dry out a bit. My family loves it as a side dish. I'm pretty impressed with it as a substitute for pasta. The frying in butter gives it a texture something like al dente pasta, but better, IMO.
CW-125, part calorie counting, part transition to primal
GW- Goals are no longer weight-related