Yes. Throw it out.

It will most likely be tough - I would also throw it out.

If it does not have too many hard seeds, you could grate it and make zucchini bread - possibly.

I never buy zucchini over a certain size, unless I want to use it as a weapon.

^Agree. My own experience is the really big ones aren't very good. They can be watery, tough and kind of bitter. If you do cook it, saute or roast it quite awhile so the water and any bitterness are cooked out. Maybe check some recipes for stewed zucchini.

I tried a few times to make the big ones into stuffed zucchini but wouldn't say I had resounding success. But if you want to try, here is what I would do: scoop out all the seeds, salt the insides and turn upside down on a rack for a few hours to try to drain as much liquid off as you can. Sausage & cornbread makes a pretty decent stuffing as the cornbread can also absorb some of the juice as it cooks.

Someone on freecycle once ask for these for an annual block party zucchini race! They decorated them, put wheels on them and raced them down a hill!

When I planted my first garden I thought you planted a packet of seeds and at the end of the season, you harvest. Being poor and wanting to make the most of whatever I had I shredded and froze it for zucchini bread, a decent chocolate cake and egg fu young-ish patties. I made Mock Pineapple....coarse ground zucchini canned in pineapple juice and sugar. If I used my old hand crank meat grinder it felt like crushed pineapple in your mouth. Your tongue knew it wasn't the real thing, but it wasn't bad in quick breads.

I try to get them when they're small, but if they get away from me I make Annie's zucchini gummy candy. Since I'm not allowed to ply my grandkids with sugar I make them with fruit juice concentrate. But they're not pretty. We'll make them with kool aid when Mom's not around....it's fun watching blue raspberry turn yellow zucchini bright green.

I was gifted a huge zucchini a few weeks ago. I did cook it because I knew my neighbor would ask about it, and I didn’t want to lie. But the seeds were big and crunchy, so I had to scoop them all out. The skin was hard and tough, so I had to peel it. A lot of work just to use the actual flesh. By the time it was deseeded and peeled, there wasn’t much left. So I grated it along with some other decent sized squash and made a casserole. (sort of like a giant baked fritter) It was very tasty, and I’ve made it again. But not with over-sized squash.

Anything over 10 inches is fit only for the chickens or the compost heap IMHO. Under 8 inches is ideal.

You could try zucchini boats. https://www.dinneratthezoo.com/stuffed-zucchini-boats/#wprm-recipe-container-20181

I peel, seed and shred large zucchini and bake zucchini cake or zucchini bread. Works out great.

I had to cook it because I knew my friend would ask about it. So I sliced a few rounds about 1/4" thick, sautéed them in olive oil and butter and then put them on a dry baking sheet with grated cheddar on top and let it melt. Not fabulous, but it was OK.

PICKLE , PICKLE IT - Just like cukes.

You've already cooked it, but another way to use it would be in zucchini pancakes.

I haven't made those in a while, but I did run across the recipe in my file when I was looking for my honey whole wheat bread recipe.

I still have most of the zucchini left. I may try the pancakes. Ina Garten's recipe sounds a lot like latkes, except with zucchini instead of potatoes. I truthfully don't think zucchini has much flavor. Maybe I'm missing something. It seems that people go through a lot to use it because it's food. Many of the recipes need so many other ingredients to make it palatable that you can't tell there's zucchini in it. I guess that's a plus?

If you don't want to race them, I took mine to the local wildlife rescue place. They loved them!

Jupi, I agree that zucchini doesn’t have a very strong flavor. I think it always needs some sort of onion and garlic doesn’t hurt either. My favorite herb to use is dill. And I think if called for in the recipe, you need to use a more assertive cheese like sharp/extra sharp cheddar, feta, or Parmesan/Romano.

I have a neighbor who brings me bits and bobs from her refrigerator when they leave for a trip. Food that is suspiciously old. She is an incredible tightwad. I suspect she can't bring herself to throw the stuff out, so she gives it to me. Then I throw it out. I would have no qualms about tossing a baseball bat zucchini into the compost or the garbage. Obviously something the giver didn't want to deal with, so why should I??

This is Sol's zucchini recipe, which is the one I've made before.

If you can't read the ingredients easily, it is 3/4 cup flour, 1-1/2 Tbsp water. I used dill instead of nutmeg, as I am not a fan of nutmeg in this kind of recipe.

When I made them, they came out very thin (as Sol says), and so I filled them with

Crab Meat Stuffing

8 oz. fresh cooked crab meat
1 tsp chopped fresh thyme
1 tsp grainy Dijon mustard (I make my own from Brad Leone's recipe)
2 Tbsp sour cream (can sub mayo)
1 Tbsp white wine vinegar (or red wine vinegar)
1/2 tsp Kosher salt
1/16 tsp Cayenne (or a dash of Habanero sauce), to taste

Mix all ingredients together gently. If not using right away, keep the crab mixture refrigerated and bring to room temperature before you're ready to fill the zucchini pancakes.

Believe it or not, zucchini holds up very well on a skewer/kabob. I use with bell peppers and onions. Stays meaty!