Super simple, but I love them both lightly sautéed in EVOO, with garlic and cracked pepper. Envious that you have so much, I'd be eating it that way every night!

Not a recipe, but I like yellow crookneck squash occasionally prepared the way my Mother made it. Cut the squashes up into a saucepan after washing. Add some water, butter, a bit of brown sugar, and S&P. Bring to a low boil, turn down heat and simmer until squash is very tender.

Slice them 1/2" discs or so, arrange on microwave safe plate, sprinkle with favorite cheese and garlic powder, microwave for two minutes or so. DELISH. They are our "usual" with drinks before dinner come summer.

When I am inundated with the green beasts I make Epicurious' Shredded Zucchini with Ricotta, Lemon and Basil. You can double the zucchini called for if you want to really get rid of the stuff. It makes a sublime simple pasta supper.

My mom always did squash or zucchini sliced up with chopped onion and tomatoes steamed or sauted (sp?) seasoned with salt and pepper then topped with shredded cheese.

Zoodles! Just use a julienne peeler if you don't have a spiralizer. You can also make flat ribbons.

I'm in the same boat. I'm not fond of zucchini though. I've eaten it all different ways and I'm just sick of it. lol.

However, for yellow squash we always lightly fry it in a cornmeal/flour mixture, one layer at a time, sprinkled with salt. There's never any leftover.

Chocolate zucchini cake, zucchini bread and muffins! I'd gladly take some off your hands:)

I have an old but good one that I just made for tonight's dinner. There are a few steps & some baking time, but it feeds a family and tastes even better reheated. The ingredients are common but the result exceeds the sum of its parts, IMO. It's a good potluck offering that people gobble up.

Baked Zuchinni Parmesan

Ingredients:

1 lb. lean ground beef

2 med. onions, chopped

One 16 oz. can diced tomatoes

One 8 oz. can tomato sauce

One 6 oz. tomato paste

1 green pepper, chopped

1 cup shredded cheddar cheese (I use Cabot Sharp)

4 medium Zuchinni cut in 1/4" slices

1/2 cup grated Parmesan cheese

1/2 tsp. dried oregano

1/4 tsp. garlic salt

1 tsp. Kosher salt

1/4 tsp. black pepper

Preheat oven to 350.

In large pot sauté beef and onions until beef is brown & crumbly & onion has softened. Add tomatoes, sauce, paste & green pepper. Simmer 10 minutes, stirring occasionally.

Stir in cheddar cheese, oregano, garlic salt, salt & pepper. Stir till cheese melts. Add Zuchinni slices and simmer mixture for 10 minutes.

Put into an ungreased 3 qt. casserole dish (I've used 11 X 13 Pyrex or my Le Creuset braiser) and sprinkle with grated Parmesan. Bake uncovered for 40-45 minutes till bubbly. 6-8 main dish servings.

Tonight's dinner -

I love Zucchini lasagna.. I have a recipe somewhere but basically it's your fav lasagna recipe with the noodles replaced by thinly sliced (long ways) zucchini. I salt and dry the zucchini slices to get some of the moisture out-- then I use a spinach and ricotta mix (with parmesan, mozz, basil and pepper) for the cheese layers. Sometimes I use turkey sausage sometimes I leave it all veggie.

Another recipe I grew up with was grilled zucchini boats. You hollow out the zucchini and then stuff with a mixture of hot (or sweet) sausage, peppers, onions and then top with grated swiss cheese (could use something milder like fontina) then cook on the grill wrapped in foil.

Both of the recipes above are best with the large zucchinis.

I don't make pancakes often but when I was in grad school, I LIVED on whole grain pancakes with cinnamon and lots of shredded Zucchini rolled in.

and finally.. I haven't made it yet but I have promised my bff this Zucchini and Blueberry cake with lemon buttercream for her birthday. I can't see how it could possibly go wrong. I'd eat a shoe if lemon buttercream was smeared on top!

Oooh that zuke parmesan looks delish! We bought a loaf of chocolate zuchinni bread last week at one of our local produce markets. I love both the squash and zuke roasted (add whatever other veggies you have on hand). The zoodles are good too. Zuke fries. I do slices covered with breadcrumbs, grated parm cheese and garlic salt. Baked on a cookie sheet. Have you made the squash casserole that is squash, onion, egg, bread crumbs and cheese? I have a good zuke casserole recipe (I'll have to find it LOL) too. It's not so great on calories, you use the buttered keebler crackers in it - but it is tasty. The fried squash is great, but we don't do fried foods (very, very rarely LOL). We will usually have it sometime while squash is in season, but haven't so far this year. I have done okra a couple of times though.

You can also make zucchini relish.

I use zucchini all the time in patties, since buying a ricer in 2012, but it makes the Best mashed potatoes ever, too. Rice the potatoes, then add butter, milk, etc. no mixer needed.
Anyway, 3, 8-10", grated-big hole-zucchini is squeezed through the ricer which removes a whole lot more water than towels, then mixed with two eggs, one cup panko, two teaspoons Greek seasoning, then sauteed in some butter/olive oil. Awesome.

This is my all time favorite zucchini recipe from Mollie Katzen and Moosewood:

Zucchini Feta Pancakes

Calabacitas! A New Mexican delicacy.

The relish and bread sound delicious! I'll look up recipes today. I forgot about patties. I did make yellow squash patties...fried of course. Pretty good. Same as onion patties.

I make vegetarian fajitas and quesadillas with zucchini as the star.. along with onions, peppers and mushrooms.

And we just had a potluck where someone made an indian rice dish with zucchini and pistachios. It was kind of like Persian jeweled rice which would add raisins and other veggies.

Our current dinner fave is a shallow panful of roasted potatoes, onions & chunks of summer squash, tossed w/ olive oil mixed w/ salt & pepper & herbs like sage & thyme, smoked paprika.Chunks of chicken sausage are added for the last 15 minutes & a half lemon squeezed over when it comes out of the oven - sooo good!

DH and I are going to make Z. bread today! I forgot how good the bread is, now I'm craving some.

My old Salad Shooter will be perfect for grating the Z. :)

I knew you guys wouldn't disappoint. :) Thanks for the ideas/recipes and photos! I found some today with quinoa I'm going to try too. Completely forgot about zucchini patties. I made some double chocolate zucchini muffins yesterday and froze a bunch. I'm not usually huge on chocolate, but they were pretty darn good. DH really loves zucchini so tends to go overboard with planting. I'm making note of all the above and will get at it! We also have a lot of green beans right now so I've been looking through recipes with those as the star. Most will probably end up in the freezer though.

I LOVE the roasted tomato in cream sauce with zucchini noodles that CindyMac posted. In fact, was just looking for it today to make it this weekend, so I'm glad it popped up again. Smitten Kitchen has a really good, very simple zucchini recipe we really enjoy, https://smittenkitchen.com/2007/08/my-favorite-side-dish/, plus there is a whole list of other zucchini recipes that I'm sure are delicious. I have found so many "keeper" recipes on that site.

One of the dishes we like is one or two sliced zucchini sautéed, then when soft add a 15 oz can of diced tomatoes (or fresh). Heat thoroughly, then generously sprinkle with grated cheese and heat till just starts to melt.

I made a casserole tonight, based on Reader's Digest Zucchini Cheddar Bake.

I didn't have mushrooms, but added a couple of shredded carrots, and 2 cups shredded cabbage. Also used some chickpeas (left over from last night's zucchini and yellow squash with fried rice), and added grated parmesan with the cheddar cheese. It was very good, served with sauteed baby string beans and a fresh tomato.

Deeeeelish!

Add a bit of olive oil to a medium heated skillet. Chunk up zucchini and yellow squash and onion into skillet. Add salt, pepper, and a bit of cayenne pepper. Stir and sauté until done to suit your taste.

I was just going back over these to see what I wanted to make tonight. Cindy, the Roasted Cherry Tomato Cream Sauce over Zucchini Noodles, that's the Creamed Zucchini recipe with roasted tomatoes right?

I made the blueberry zucchini cake with lemon buttercream and it is awesome! Thanks for the great recipe!!

I saute up garlic and onion in EVOO, add sliced green and yellow squash, then add tomato chunks, torn fresh basil, salt and pepper. Delish. Sprinkle with parm cheese. If I'm very indulgent, I melt on shredded mozzarella cheese before serving.

I've been making this soup several times every Summer for at least the past 10 years. My favorite way to serve it is on warm Summer evenings, along side my chicken salad sandwiches on croissants.

Chilled Summer Zucchini Soup

Ingredients:

• 6 cups chicken broth
• 4 medium zucchini, peeled and chopped
• 1 large green pepper, seeds discarded and then roughly chopped
• 1/2 cup chopped white or yellow onion
• 2 TBS fresh parsley
• 1 cup sour cream (or plain Greek yogurt)
• salt and pepper to taste
• 1/2 TBS fresh dill, chopped
• More sour cream to dollop on top of soup before serving, if desired.

Directions:

1. In a large pot, add broth, zucchini, green bell pepper, onion and parsley. Bring to a boil over a medium-high heat. Reduce heat and simmer, covered for 20 minutes. Cool to room temp.
2. In a blender or food processor, puree one quarter of the soup mixture at a time. Do NOT attempt to do this while soup is still hot!
3. Whisk in sour cream until smooth and well-blended. Adjust seasonings.
4. Chill in refrigerator for at least 2 hours, or overnight.
5. For best results, I like to serve this soup in chilled, individual soup bowls, topping each with a dollop of sour cream or plain Greek yogurt and a sprinkling of chopped fresh dill.
   

Have you tried the zucchini "fries" or rounds with breadcrumbs/garlic/parm cheese? We like that and it smells so good cooking! I also like Annie's "recipe", except I omit the tomatoes. Hmmm, I think I might have that tonight! Hoping to pick up a couple of Cherokee Purple tomatoes at the produce market this afternoon! Our favorite tomato but they are dwindling down for the season . . . boo hoo

I love the zucchini fries. We are trying to eat healthy. I slice the zucchini thinly and put all of the round pieces on a cookie sheet. I cover both sides lightly with olive oil. Then I sprinkle some salt, pepper, paprika, onion and garlic powder and throw them in the oven at 350 or 400 and cook until slightly browned. I could eat those all day long!

Add red pepper OR carrots, sliced Julienne style, and saute....yum! Add LOTS of butter. ;)

You all have inspired me! I made zucchini bread yesterday and am going to try making lasagna with zucchini "noodles in place of the pasta ones next.

I make this often

http://www.thekitchn.com/recipe-oven-baked-zucchiniparmesan-crisps-recipes-from-the-kitchn-205737

Thanks for the additional recipes!

Wanted to pop in quick about the blueberry cake with lemon buttercream..... Funky did you try this yet? I made it a few days ago and it was wonderful! Everyone who tried it thought so too and wanted the recipe. It didn't last long.

Waiting to see what is in my CSA share today. Email says smmer squash which could be a mix .....

I made the bisquik zucchini pie the other day. Had not made it this year. We always like it. I add chopped onions and red bell peppers to mine.

Here are some ideas:

http://cooking.nytimes.com/68861692-nyt-cooking/2791631-our-10-most-popular-zucchini-recipes

http://www.nytimes.com/interactive/2013/09/08/magazine/bittman-zucchini-recipes.html