A super easy and tasty way to use both is to make a tangy lemon and zucchini salad. Just thinly slice the zucchini, toss with fresh lemon juice, olive oil, salt, pepper, and a handful of chopped herbs ...
Even as someone who cooks the vast majority of meals at home and goes through a lot of olive oil every week, I find that section of the grocery store overwhelming. Some hail from Greece ...