I left several very large zuks at the free table at the community garden today. Forgot it was LAZOYNPD! Which is amazing, cause it's our 46th anniversary of our first date! Watching Nixon resign!

Anyway, making lazy person's stove top ratatouille to go with lamburgers.

I like them on a skewer with red onion, cherry tomatoes, mushrooms and multi colored peppers. I season with basil and a light touch of olive oil before grilling.

I like to slice them thin, and use a noodles in laZ[UCH]agna

My mum used to coat slices in flour and fry til crispy. I add parmesan to the flour and oven bake, spayed with a little oil.

Our neighbors across the street gifted us with some zucchini, and we also had some zucchini ready to pick from our own garden (sleevendog, I'm growing zucchini!). I made zucchini bread posted by sheilajoyce_gw, who said the recipe was from a James Beard cookbook, and the recipe was from Carl Goh. It's DELICIOUS!

In my opinion, baseball bat sized zucchinis are good for nothing except the compost heap--or the chickens or pigs if you have them. I love zucchini, but only want small, flavorful, tender ones.

I like the small ones for sauteing or stuffing or roasting, the slightly larger ones are still good for zucchini bread and muffins and the big baseball bat sized ones can be peeled, seeded and used for zucchini candy if you have a dehydrator. I tried to find the pictures, but it was a couple of years ago, so I found it at "Harvest" https://www.gardenweb.com/discussions/4828904/zucchini-candy#n=4

Just feeding the big ones to the cows and chickens is a lot less work though, and they love them.

Annie

Martha, have you made Ina's Zucchini Pancakes or Vegetable Tian? I like them both, especially the Tian.

Chloe -- the vegetable tian is one of our summer go too and last week I had leftover tian and made a creamy soup out of it -- was it ever good. I just reheated the tian in chicken broth, blitzed it with my hand held blender and then added cream and reheated -- OMG good! But I have not tried the pancakes and I have another zucchini and think I will do that with it.

That gratin looks yummy!

I like zucchini - and yellow squash too - simply roasted in the oven with some olive oil and salt.

Martha, very clever with the leftover tian and blender! Yesterday I watched Ina make her Parmesan Roasted Zucchini. Simple but looked good.

Chloe -- I have made that

The baseball bat zuks were all gone from the free box as usual! What they do with them is not my concern!

I like a zuk fritter!

Nancyjane -- we live in Kansas where you grow everything BIG!!! (no veal, you raise BEEF, etc.) and for a long time at the farmer's market all they had was the really big zucchini! It took us a while to get the farmer's to realize that people will buy more small than they will big! I've seen a recipe for a pickle from the big ones but have not tried it and I also think some do grate them for bread and cake.

Do try pickling the large zuke's - I've made them for years because they taste like regular cucumber pickles. Bread and Butter pickles are my favorite with lots of onions. peppercorns, and mustard seed with the usual white vinegar, canning salt, and sugar.

I do grate and freeze some of the larger zuks for adding to soups, stews breads and muffins, but I'm running out of freezer room as I'm cooking freezable meals for my daughter and her wife when the twins arrive!

I find freezing the grated zuk in sprayed muffin tins, then bagging make a good amount to add to things.

Oh, BTW, I always check the next day to see if the super big zuks are gone from the free box and they always are. Otherwise I would take them home to put in my green bin.

I like Emeril's zucchini soup. Google it. Also, as mentioned before, the zucchini cake with Philadelphia Cream Cheese frosting is wonderful. Kind of like a carrot cake, and I have used baseball bat zucchinis to make either the cake or the zucchini bread with great success.

Emeril's soup sounds good. There's enough cream to make it tasty and reasonably caloric but it's not loaded with butter and cheese and a whole bunch of other stuff too to put it over the top