This is a tasty thing to do with the zucchini so plentiful in the summertime. But a warning: don’t take shortcuts with the salting and squeezing, or it will be too moist.
Grate 2 medium zucchini into a large bowl, skin and all (with large zucchini, remove the seeds first). Salt the zucchini liberally and let sit for at least 20 minutes. Flood the bowl with water and strain. Repeat the bath 2 or 3 times until the salt is fully washed out. Flood the zucchini again and squeeze handfuls as hard as you can between your palms. Peel and grate a medium onion into the bowl with the zucchini. Fluff and mix with a fork. Add garlic powder, onion powder, black pepper, 1-½ teaspoons of grated Romano (or Parmesan) cheese, and a medium sprinkling of nutmeg. Mix with a fork. In a saucepan, melt butter and lightly saute the garlic. Remove pan from heat. Toss the zucchini mixture into the pan and stir. Divide the zucchini into 4 an gratin dishes and cover lightly with grated mozzarella and a bit more grated Romano (or Parmesan). Bake at 400 degrees F for 5 minutes, then brown the cheese under the broiler.