With what I like to call the "Zucchini Outbreak" that so many are currently experiencing, my garden has also been "infected." The fun part of growing your own, is to be able to make wonderful things with the blossoms, and also to grow giant radio-active, "Giligan's Island" -looking zucchini, that you would never see in the supermarket. Mine barely fit into my 18" baking pan!
It turned out delicious, stuffed with carmelized onion, eggplant (also from the garden), mushrooms, tomato, homemade seitan, and topped with bread crumbs.
Here's a round zucchini, stuffed with vegan cheese, onion, more squash, and sun dried tomatoes.
And, if you're growing- you gotta try the blossoms! We stuffed them with an eggplant mixture, dipped them in a light tempura batter and bread crumbs, then fried them quickly. Make sure you wash out all the little critters with a gentle, yet thorough rinse first!
I found a lovely straight zucchini, which I cored out, and stuffed with blanched carrots. I used an apple corer and a butter knife to help get the center out, then roasted the whole thing in the oven. Next time, I think I'll mash some of the carrots up to keep them from falling out.
The only thing I haven't posted yet are the Zucchini Brownies that I made. I think after that, I'm all zucchinied out!