1) I bought a food dehydrator and made zucchini chips (garlic salt flavored and onion salt flavored).
2) All of my canning books have relish recipes which use zucchini instead of cucumbers. I tried the zucchini relish recipe on p.50 of the Ball Blue Book Guide to Home Canning, Freezing, and Dehydration. Since I am growing onions and peppers in my garden as well, all of the veggies in this recipe were homegrown.
3) I have blanched sliced summer squash and zucchini and froze them for use in soups and casseroles this winter.
4) The freezer is stocked with zucchini bread. I make a sweet zucchini bread (similar to a banana bread) and my breadmaker has a zucchini herb bread recipe (perfect for grilled cheese with tomato sandwiches).
5) Tonight for dinner we are having zucchini and summer squash Parmesan. I sliced them lengthwise, plunged them into boiling water for a few minutes, then layered them in a baking dish with sauce; mozzarella cheese; some sauteed onion, garlic, and kale (all from the garden); and tomato slices (also from the garden).
6) Ina Garten has a recipe on the Food Network website for zucchini pancakes (similar to potato pancakes). This will probably be tomorrow night's dinner.
7) Out of desperation, I am thinking of trying zucchini pickles.
8) Sauteed with other veggies, I have added zucchini and summer squash to pizza, omelets, egg wraps, veggie wraps, and pasta dishes.
As you can see, I am running out of creative things to do with zucchini and summer squash other than give it away. Any suggestions would be greatly appreciated!