Zucchini plants are kind of a flash in the pan, at least for us. I planted them by seed in late January or early February, got them in the ground a few weeks later and started harvest maybe in mid April. And I'll probably give them another week before I rip them out. Powdery mildew got pretty bad a couple weeks ago. I didn't even try to do anything for it because I knew the pickleworm would be moving in and devouring all my squash. In other years I've held them back a bit with bagging and Sevin, but this year... well, I don't think I have it in me to bag and Sevin will kill my bees. So I'm resigned to losing my squash a bit sooner than usual. But here's what I've done with it all:
1) I pick the nice sized ones for a meal the day they will be eaten.
2) If they get a little bigger, I pick them for pickles and store them in the fridge for a week or so.
3) If I miss them until they're monstrous, I shred them through the food processor and freeze them in 2 cups quantities for breads and muffins.
So I've got about 6 bags frozen, about 2 gallons of pickles canned, but the okra and beans aren't quite ready to take over daily veggie requirements just yet. Pickleworms haven't found my cucumbers yet so maybe they'll float us for a bit longer.
If you're interested in pickling those excess zucchinis, this is my grandmother's recipe:
I slice the zucchini somewhat thinly, but not so much that it folds easily. And lest you think I actually have the patience and ability to do such a feat with a knife, view the handy dandy device I inherited from my grandma.
And my favorite zucchini baked goods recipes are:
Zucchini Brownies (no really, they're good):
1/2 cup coconut oil (or other vegetable oil)
1 1/2 cups sugar
2 tsp vanilla
2 cups flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts
In a large bowl mix together the oil, sugar, and vanilla until well blended. Combine flour, cocoa baking soda and salt; stir into the sugar mixture. Fold in zucchini and walnuts. Spread evenly into a greased and floured 9x13" pan. Bake at 350 for 25-30 minutes.
Frosting: Melt together 6 Tbsp cocoa and 1/4 cup butter and allow to cool. Blend together 2 cups powdered sugar, 1/4 cup milk and 1/2 tsp vanilla. Stir in cocoa mixture. Spread over cooled brownies before cutting into squares.
For Zucchini bread:
1 1/2 cups flour
1 tsp cinnamon
1 tso baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp nutmeg
1 cup shredded zucchini
1/4 cup oil
Combine flour, cinnamon, baking soda, salt, baking powder, and nutmeg. In another bowl, combine the rest of the ingredients. Stir into the dry mixture. Pour into greased bread pan and bake at 350 for 50-55 minutes.