Zucchini in pasta sauce

I've been hearing that you can put zucchini in a pasta sauce and you'll never know it's there. It's true! Even Chris grudgingly admitted that he liked it. I shredded a zucchini on my box grater and sauteed the shreds with the salt, pepper, olive oil, and garlic that I was going to use to make the sauce anyway. (Next time I think I'll salt the shreds and let them drain in a collider for a while first, just to see what happens.) I meant to saute it until brown, but the zucchini actually just sort of built up a layer of browned mush on the bottom of the pan and I didn't want that to burn so I just aborted that plan (any ideas for how to avoid the layer of mush?). I deglazed the tasty brown mush with tomato juice from the can of diced tomatoes I was going to put in the sauce, then added everything else. Browned zucchini sort of gets that savory flavor that I'm pretty addicted to this time of year, and it added a subtle smokeyness to the sauce.