If they are that big...not much good for anything...you can put them in a compost pile if you have one..

I was going to give you my recipe for zucchini-chocolate cake, but if you can't eat it.....

I would shred and freeze it. I think it would be an awesome addition to spaghetti sauces and soups!! More veggies, without imparting a distinct flavour and a thickening agent to boot.

I saw a recipe for zucchini pizza bites the other day. You slice them, grill them with oil, then put pizza toppings on them and put under the broiler. It sounded interesting for a diabetic pizza.

Oh my goodness! This past Sunday I went to dinner at a friends house. She cut a large zucchini into thick slices, drizzled just a little olive oil over them and put them directly on the hot grill. She turned them when they get nicely cooked on the grill side. When both sides were done, she put them in a bowl with a little more olive oil and salt and peppered them.

I could not believe how good they tasted! I want to go find a large zucchini right now so I can have some more. So quick and easy, and so delish!

I've heard of them being sliced like lasagna noodles and made into lasagna.

My husband is borderline diabetic so I always make lasagna with zucchini. Peel, seed and cut and can also be used as mock apples. After peeling removing seed and slicing up to resemble apples, spritz with lemon juice and use splenda to sweeten with a bit of apple pie seasoning or cinnamon, boil in small amount of water and it's just like cooked apples.

Knight, that's a good idea--the lasagne.

I had a couple of those this summer--like watermelons. It's so easy for them to get out of control. Our neighbor has a huge tortoise, so I took them over to Herman. A third one went into the compost heap.

Knight, do you precook the zucchini strips or put them in raw?

Socks, I'll bet Herman just loved it! LOL
I was just reading a recipe tonite using zucchini in place of pasta. It was a gluten-free recipe.

Thinly slice the zucchini, and layer it raw. It did say to alternate direction of the zucchini with each layer. This probably keeps it all together.

Years ago when I made the mistake of planting too many zucchini plants, I would use the overgrown zucchinis in a simple casserole.

Cook up some ground beef, and drain the fat (if any) off. Mix in some spaghetti sauce. (If you're using a pound of meet, a large jar's worth of sauce should do it.) Slice the zucchini into circular slices, and steam them till tender. Grate or slice a bunch of mozzarella cheese (it's gonna melt, so it doesn't matter if you slice or grate).

In a 9 x 13 pan, spread a layer of the meat/sauce mixture. Now put a layer of steamed zucchini slices on top of the meat. Add a layer of mozzarella on top of the zucchini. Repeat the layers until you've used all the ingredients (usually two generous layers will do it, though). Pop it into the oven (or microwave) to heat it thoroughly and melt the cheese.

I made zuchini relish with mine. I can get you the recipe tomorrow if you like.
I think it is much better than any store bought relish and I add it to all my spreads -chicken, egg and ham salad- as well as potato and macaroni salad.
Of course it is perfect too for all hot sandwiches.

My family has always used the huge zuchinnis. My mom made the zuchinni lasagne like mentioned above. I use it in soups and speghetti sauce. I used to work in the dietary department in a small hospital and when someone would donate auchinni, we made the most wonderful zuchinni casserole. It's high in carbs but diabetics can eat carbs, just in reasonable (measured) amounts. For this casserole, leave the skin and seeds (unless the skin is very tough or the seeds large and/or hard). Slice in about 1/3 to 1/2 inch slices. Layer in the bottom of a deep casserole dish. Top with a 3/4 inch (roughly) layer of crushed soda crackers. Repeat once or twice until the casserole dish is full. Pour in evaporated milk until it covers about the bottom 2/3s of the contents of the dish. Top with shredded cheese. Bake until tender (half an hour or 45 minutes or so, depending on how big and how deep the casserole dish is). This is absolutely delicious!

Oh, the other thing I love to do while it's fresh, is dice it up and toss with some peppers, onions, fresh tomatoes and olive oil. Add any herbs you like and gently fry. Put in single serving, oven safe dishes and top with cheddar cheese, bake until cheese is melted.
Serve as a great side for anything grilled.

I was given a large zucchini this summer and the skin was so tough, it broke my shredder blade on my processor!!!

Have never had that before. (the company mailed me a new blade.) :-)

I must say that I have never made zucchini bread. I stuff my larger than life zucchini. I cut the zucchini in half lengthwise and scoop out the seeds and soft flesh. I invert the halves on a baking sheet or large baking dish and bake in the oven at 350* for about 35 - 40 minutes. While that is baking I make a filling out of onion, chop meat, sausage, tomato and the stuff I cut out of the middle of the zucchini. When the zucchini is baked it is soft and yummy. I take it out of the oven, turn it over and fill the cavity with the mixture, sprinkle some parm cheese on top and bake it for about 30 minutes.

I always allow some of my zucchini to grow large enough to stuff. It's a fav in our house. You can stuff it with anything you have in the house. If you don't eat meat, you could use rice or TVP or just veggies.

sooey

Growing up we always seemed to have a battle of ginormous zucchini amongst family members. You drop one at an Aunts' house while she's out, come back home only to find said Aunt has been at yours, dropping off her log sizes squash on your porch. The results of these battles were often the chocolate zucchini cake that you gave to the neighbours, the dog, the stray farmer down the road, and any non-squash anticipating friend. There were other tried and true recipes as well, but my favourite to this day is a stuffed zucchini.

Take said zucchini, slice in half lengthwise. Cut a small slice off the bottom of both halves so they sit flat in a baking pan. Scoop out middle.. seeds, pith/pulp etc, just like a regualar squash. Fill with: cooked/leftover rice, browned ground beef, garlic, onions, and anything else that you might put into a stuffed pepper or cabbage roll. Compact the filling in, rounding it over so it's heaped, cover with a lid or foil and bake! When the zuccini feels nearly done, remove lid, cover with grated parmesan/mozza/or cheddar cheese. Put back in the oven til the cheese is melted. Don't add water to the bottom of the pan as it will steam the zucc faster than it does from the inside, and then you have mush and meat LOL!

We always used left over rice, and just browned the hamburger with the onions etc. At times we would pour left over spaghetti sauce over the whole thing, cover and bake, but you need to be prepared for... disintigrated or at least well done zucchini. It's still yummy though!

I slice them up and layer in the pan raw, they cook and take on the flavor of the sauce & meat. You can also grate yellow squash and use the same, we call it lasagna cassarole.