I slice them into sticks and the kids and I eat them raw. I also make zucchini breads/muffins, zucchini "pizza" (slice in half lengthwise, top with tomato sauce, mozzarella, and Hormel's mini-pepperonis and bake or broil), "zoodles" and there's a recipe I make with ground beef, tortellini, spaghetti sauce and zucchini that's pretty good.

My husband grows zucchini in his garden and when it starts coming so fast I can use it all, I shred some up in the food processor (not too much - just to the point where it looks grated), throw it in a Ziplock bag in one or two cup increments and freeze it. That way, I can make zucchini bread all winter. If you can't use yours up fast enough, you might want to try that.

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