There are several recipes that are suitable for zucchini in this topic. The dill pickle recipe can have pretty much any vegetable substituted for cucumbers. There is also a zucchini relish recipe and a wickles recipe( wicked hot pickles) it can also be made with any vegetable.
You could do it that way, but you'll get a much different product. Any of these recipes can also be halved or quartered and then kept in the fridge for short term use if you're not comfortable with canning. (but give it a try! It's super fun and easy! Especially this kind of canning
I've been doing a lot of reading on caning, lately, and I must admit that it's a lot less intimidating than it actually looks. Also, the USDA guidelines that we now go by, allow for 0% spoilage. They actually do tests with the varieties of fruits and vegetables and use a thermometer to determine what processing time kills the potentially harmful bacteria. To add to that, when they find a time, they always use a slightly longer time as their stated recommendation.
I think if I ever have a huge garden where I will have more harvest than I can eat, I'll definitely give canning a try. For now, the jars of pickle juice are as close as I'm going to come.