We like to grate it, wring out the liquid, and keep a big box of the prepared zucchini in the fridge. Then slip a little or lot of it into everything humanly possible. We’re eating a lot of zucchini scrambles, egg-bakes and/or muffins for breakfast these days. Dinner on Thursday is zucchini-chicken meatballs.
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I cube, skewer and grill it, brushing with lemon juice and butter or teriyaki sauce.
I’ve been meaning to try this Smitten Kitchen recipe for zucchini quesadillas.
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I shred, salt, drain, squeeze then freeze in ziplocs, to use later, mostly for fritters.
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I plan to make a savoury zucchini bread this summer
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Skinnytaste just recently posted a recipe for zucchini “parmesan” using bigger zucchini. She also did a ground turkey meatloaf with shredded zucchini recently.
I like to use the big guys for a cheesy squash casserole that I’ve adapted from a Paula Deen recipe that I found years ago. I also like to hollow them out, stuff with cream cheese, and top with marinara sauce, fresh basil/parsley/oregano. Yum!
I once made a savory zucchini bread that used Bisquick and was topped with some marinara. It was excellent and like 18+ years later I’ve never been able to find a similar recipe.
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Might be similar to a use already mentioned upthread, but baked zucchini in tomato sauce is one way I use up a lot of zucchini.
“Zoodles” are another use-it-up prep. I do this often enough in the summer to justify having one of those Oxo vegetable spiralizers, though I couldn’t see buying a spiralizer if we didn’t receive a pile of zucchini and summer squash from our farm share every summer. You’d need to be able to cut that jumbo zucchini into pieces that the spiralizer could handle. Though maybe that big squash is too seedy to spiralize with success? Hmmm.
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I know what you’re thinking you sickie, but zucchini makes a horrible dog toy!
I use oxo’s julienne peeler to make zoodles.
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Ugh. It’s for my CAT. Duh!
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Though zucchini chunks are a healthy dog treat if your pup likes the stuff. Our dog sticks to me like Velcro every time I chop zucchini. She wants her zucchini chunks!
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I agree with all the folks upthread that indicated a really large zuke won’t taste as good, and perhaps the texture will also be sub-par, compared to a normal size. So the best uses would be ones where neither the texture (baked goods, fritters) nor the flavor (relish) is the highlight.
I shred and freeze in ziplocks, flat. Once thawed they can be used for sweet or savory prep, and they effectively drain themselves as the freezing bursts the cells that hold liquid.
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Your meatballs on wfd looked delish. What was your recipe, if you don’t mind? And was it dark or light meat?
Thanks - they were delicious! 
I used ground chicken thighs. Here’s the recipe - I don’t recall the source, and it’s possible I made it up. If I hadn’t been serving it with the basil pesto, I would have been tempted to add basil to the meat mixture.
1 lb. ground chicken thighs
5 oz. grated zucchini, which has been wrung dry (weighed after wringing)
1/2 large shallot, finely chopped
1 egg, lightly beaten
1/4 c. bread crumbs
1 t. ground cumin
1/2 t. red pepper flakes
1 t. kosher salt
1/2 t. freshly ground black pepper
Mix in advance. Chill. Roll into 8-10 meatballs. Roast on a greased roasting rack at 425 for 25 minutes, then hit with the broiler for a minute or two for browning.
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Once the garden starts producing, I’m going to try this with some adjustments. Probably white meat and maybe not the cumin. But sounds tasty and looked beautiful.
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My pooch (RIP) was a zucchini hound, too. Pretty much anything that hit the floor, save for tofu, was inhaled with brevity.
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Of course! My mind leans canine at times.
Courgette Sabzi by Asma Khan
I’d peel and de-seed it before making the sabzi, but otherwise, this would work.
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