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.
