I feel that, I planted too many again

Having a few varieties helps a little but that’s part of why we’re making relish - so I can give some of it away in a form that others aren’t also tired of.

That’s no fun! Do you still have time in the season for some quick to maturity squashes? I read somewhere that slugs don’t like one of the plant compounds in grass and I can anecdotally confirm that I’ve had next to no slug pressure on the ones that are being mulched with grass. It might be worth an experiment where you are

I’ve made chocolate cake with finely sliced (grated?) zucchini before (recipe on chefkoch.de but you can probably find them online in US units as well if you prefer). You couldn’t tell there waa veggie in it but it was very juicy (and gone quickly)

I’ve only gotten two so far, but here’s what I’ve been doing -

• coin the zucchini, salt, let sit for 20min and pat off the water
• dip pieces in flour, then egg, then a bread crumb, parmesan, and seasoning mixture Bake at 400, 10 minutes each side

After 10 I’d definitely be looking into breads and cakes, especially stuff that might freeze well

Hey, I just replied a recipe and a variant for @AnonStoleMyPants, hope it helps you out!

Otherwise I like doing spears on a grate set into a casserole dish - lightly toss in oil, then toss in salt, pepper, and parmigiana or romano cheese and bake at 350 until tender.

We’re doing zucchini boats this week too - halve the zucchini, scoop the guts, and oil before seasoning and placing them face down on a baking sheet. Bake at 350 for 25-30 (this time varies by zucchini mass) and remove from the oven to cool. In a high sided pan, prep your filling - we’re doing peppers/onions/corn with some ground meat and a sloppy joe type sauce this time, but play around with it. Then add your filling to the zucchini you flipped over once it cooled a bit, top with cheese or breadcrumbs or both, and bake for another 25-30.

Here’s one of the recipes we’re using:

• 10 cups shredded zucchini (about 3-1/2 pounds)

• 4 large onions, chopped

• 2 medium green peppers, chopped

• 2 medium sweet red peppers, chopped

• 1/3 cup canning salt

• 2-1/2 cups sugar

• 2-1/2 cups cider vinegar

• 4 teaspoons cornstarch

• 1 teaspoon ground turmeric

• 1 teaspoon curry powder

• 1 teaspoon celery seed

• 1/2 teaspoon pepper

In a large container, combine the zucchini, onions, peppers and salt. Cover and refrigerate overnight. Drain; rinse and drain again.

In a stockpot, combine the sugar, vinegar, cornstarch and seasonings; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-15 minutes. Remove from the heat.

Carefully ladle hot mixture into hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles (I use a chopstick), wipe rims, and adjust lids. Process for 15 minutes in a boiling-water canner. Relish can be kept in refrigerator for up to 1 week after opening, if it lasts that long.

I’d like to note that we also make a sweet version of this without the jalapeno and with some sauteed red onion added in, which is also really tasty. Or you could go hard with some hotter peppers instead of / in addition to the jalapeno.