Now that you've got all this zucchini, what are you going to do with it?

It's best to stick to cooking methods that will concentrate its natural flavors. Grill long slices and serve with a simple dipping sauce, or skewer 1-inch chunks with other vegetables and grill as kebabs.

Or try pan-frying slices in a light breading. For something a little different, use as an ingredient for salad by slicing very thinly or cutting into julienne.

And when faced with the inevitability of too much zucchini, peel, puree the inside, and store in the freezer for up to a year for zucchini bread all year round. -- Food Network