Those monsters are the ones I use for zucchini bread. I also seed, shred, and put it freezer bags for winter use. You'll lose quite a bit of moisture when thawing, but still have the flavor. I've also sliced(1/4"), battered, and deep-fried the large ones.

Like noinwi, I use the monsters for zucchini bread and I seed them, then shred them and freeze them for making zucchini bread in the winter. My recipe calls for 2 cups of zucchini, so I just dump in a thawed bag, liquid and all, when I'm baking in the winter.

I have peeled and seeded the large ones, cut them into chunks and added them to soups.

Annie

The flavor is fine and I have never seen zucchini get "woody"....just seedy!
I peel, remove the seeds and shred them and shred some onion too. Like maybe 1/3 cup of onion for every2 cups of zucchini shreds...I use the medium shredding disc on the cuisinart.
Then put the shredded veggies into a colonder and toss with salt...a pretty good amount of salt...like 2 teaspoons for every 2 cups of zucchini and let it sit in the sink to drain for about an hour add an egg or 2 perhaps some oregano ro fresh basil, add enough crumbs cracker crumbs, bread crumbs, panko or matzo meal so it will hold together...and make patties like you would make latkes and fry in a little oil until browned well.
Linda C

I make zucchini relish with my big ones, I take out the seeds with a mellon baller and leave the peal on. I've also made a pineapple and zucchini marmalade that is really good.

Sally

Kate :
One year I grew one I though should be In an ,
Alfred Hitchock Horror Movie.

It was about 3 feet long. But it didn't start to grow Eyes
and Hair yet,
so I cut it up and made a stew, with Tomatoes, Onions,Peppers
pieces of Sausage and all the good Spices.
It was delicious.

Everyone said it wouldn't be good, because of the size but
Everything grew large there.

Wish I had some of that soil here. It was about 2 feet deep of Black Top Soil.
Lou

Thanks folks! Some great suggestions, thank you. I had not thought of freezing them before. Good well now I can put those freakish things to use:)

Much appreciated. I tried to push some off on my neighbor this morning but she wasn't having it. Now I'm glad she turned me down.

Kate

there was a yummy looking recipe that showed up on my homepage today - from simplyrecipes

Here is a link that might be useful: stuffed zucchini

Whoa. That sounds really, really good. I wonder if in the recipe they mean to remove the seeds from the zucchini innards. I read the seeds can make your dish bitter.

Otherwise that sounds fantastic.

Kate

"I tried to push some off on my neighbor this morning but she wasn't having it."

That reminds me of when I used to live in the house next door to my brother. He always had way too much zucchini in the garden and I would wake up in the morning and find a zucchini perched in our mailbox, or on the front step, and once on the hood of my car.

Even the sweet eldery lady across the street pleaded with him... "Please! no more zucchini!"

That is very funny. Yes my neighbor very specifically told me the reason she was saying no was because she had tons of her own. I think she was making sure I knew in her own very nice way that NO meant NO for the entire summer and not just this one time:)

But now that I know it makes good zucchini bread I'll just make more of it and push those off on her instead.

Kate

Kate : If you ever do use it for the stew,
put all the vegetables that take longer to cook in first,
with the Sausage.
Then add the Zucchini. It don't take long to cook.
Lou

Kate, I love them breaded and sauteed til golden brown. I love the seeds in fried zucchini (strange, I know!) Still lots of flavor, no matter how big or how many seeds they have!

Lori :)

I use to overly large zucchini for zucchini relish (instead of sweet pickle relish)

Linda

I recently got a recipe for 'Baseball bat zucchini" & was very good. I get most of my recipes from here, I really need to write down where they come from. But take 1 giant sized zuchini, peel, remove seeds & chop. Slice some onions thinly & then top with sliced tomatoes. I added some sliced mushrooms & green peppers since I had them. Bake 20 minutes or so til tender at 350, remove from oven & top with spaghetti sauce & lots of cheese, bake 10 minutes more. I really enjoyed it. Next time I will drain it before I top with the spaghetti sauce, it was a bit watery.