this from Keller is good. I used to make something very similar to this to have with breakfast every day.

I like this with some other roasted veg, pancetta, poached eggs, etc.

I haven't made this, but Staney Tucci's show, Searching for Italy had this good looking pasta that Tucci went bananas for.

Spaghetti alla Nerano

That series is worth a watch.

I might not have any detailed recipes to give you, but I can definitely give you some pointers from my country. You should be able to find several different recipes for them on the search engine of your choice.

We have:

• A way to make meatless patties with zucchinis (kolokythokeftedes). You can eat them like you'd eat a normal patty.
• Zucchinis stuffed with rice (kolokythakia gemista), either boiled or in the oven. Boiled ones often have avgolemono sauce (egg and lemon)
• Pies that contain zucchini (kolokythopita, kolokythompoureko)
• Zucchini "chips" (kolokythakia tiganita), often eaten alongside yoghurt-based spreads
• A kind of ratatouille (mpriam) with them

You can also use them as a topping for normal pizzas

I quite like all of the above, and you should probably be able to find a recipe for each that will suit your tastebuds.

Here's something I call "med veggies":

• 2 courgettes, sliced into thick coins and then sliced in half
• 1 aubergine, thickly sliced and cut into large chunks
• olive oil
• 3-4 garlic cloves, grated or crushed
• salt and pepper to taste
• 1/2 tsp dried thyme
• 1 tsp dried oregano or summer savoury
• 125g halloumi cheese, cubed
• 125g chorizo, cut into small cubes (optional)
• large handful of fresh parsley, roughly chopped
• squeeze of lemon juice (optional)

Throw the courgette and aubergine into a large roasting tray, drizzle with olive oil and season liberally with salt and pepper. Add the garlic and dried herbs, toss to combine. Put in a 180c / 355f oven and bake for 15 - 20 minutes, until vegetables are softened.

Add the cubed halloumi and chorizo, if using, to the tray and bake for another 10 - 15 minutes (check after 10 though). Remove from the oven, throw over fresh parsley and a little squeeze of lemon juice if you have it. Serve with a good bit of crusty bread to mop up the juices.

If you're more of an imperial measurements person or just don't feel like weighing things, you can pretty much just eyeball this and put in whatever amount looks about right. This is the recipe at its simplest, but when my partner makes it he'll throw in things like onions, tomatoes and peppers (whatever we have in the fridge, basically!) - although obviously that will change the cooking times.

You could also give a courgette cake a go!

One of my favorite methods is sliced into steaks, brushed with olive oil, seasoned with garlic, salt, and pepper, then grilled over flame.

Slow-baked zucchini with gorgonzola

It's the world's simplest recipe. Two ingredients:

• Put your oven at about 150 degrees (300 degrees Fahrenheit).
• Slice zucchini length-wise in approximately centimeter-thick slices (half-an inch)
• place ample thinly sliced gorgonzola cheese on top of the slices
• bake until cheese is golden. (Around 2- 2.5 hours, depending on your oven)
• If you get bored, you can increase the temperature to 175 degrees (350) after an hour or so, but then you have to pay slight attention.

Depending on your oven size, my experience is about 250-300 grams (9-10 ounces) of gorgonzola to fill an oven-tray worth of zucchini.

This also works excellently with eggplant.

My wife and I really like this one:

2 medium zucchini
salt and pepper
100 grams grated Parmesan
1 t parsley
1 t paprika
3 eggs
100 grams bread crumbs
50 grams flour

Make small grooves in zucchini with a fork. Remove ends and cut into slices about ¼ inches thick. Mix with salt and pepper and let sit for 15-20 minutes.

Beat eggs. Mix with cheese, parsley and paprika.

Mix bread crumbs and flour together.

Dredge zucchini in flour with breadcrumbs, then in egg and cheese mixture.

Fry zucchini in oil, covered, at medium heat for 4-5 minutes. Turn over and fry, covered, over low heat for 5 minutes.

Don't forget about the zucchini flowers (also called squash blossoms)! They're amazingly rich and tasty for a plant. I've fried them in the past, but it was a while ago and I don't remember the recipe. It would have been just a basic tempura-ish batter. There are tons of recipes online that are probably better than what I put together. In Italy I've had squash blossoms on pizza, risotto...they pair well with milder, delicate foods like goat cheese or ricotta, parsley and basil.

You'll want to pick male flowers, so it's not cutting into your squash production.

This recipe is one of the first one I cooked with my mom. I'm working with her original recipe, which is more of a guideline than precise instruction.

Vietnamese stuffed zucchini

Stuffing

• 300g ground pork
• 1 medium onion, diced
• 2 tbsp-ish of glass noodles, soaked and pressed to get the excess water out, diced
• 1 tbsp-ish chinese black mushroom (Judas's ear is fine), soaked and pressed to get the excess water out, diced
• 1 tbsp nuoc mam (thai fish sauce is fine)
• 1 tbsp sugar
• 1 tbsp starch (ideally potato, corn is fine)
• some ground pepper

Mix everything (I use my hand)

Zucchinis

• Enough zucchini (about 4) for the stuffing, cut into hollowed cylinders. To do so, cut into 2cm high cylinder,- then remove the core with a knife, a spoon, or an économe peeler.

Stuff the zuchini with the mixture. You can compress a little bit the mixture with a spoon into the cored zucchinis.

Fry with 2 tbsp vegetable oil on a skillet on low-medium heat for a few minutes until one side is golden, then flip and make the other side golden, then add a bit of water to the skillet and cover the skillet to steam the zucchini (I like them to still have a bite and not have them totally soft).

Sauce
1 tsp starch mixed into 1 dl water
1 tbsp oyster sauce
salt, pepper to taste

Heat until sauce-like consistency

Serve with rice.

I’m after similar advice. First year growing courgettes and I get one very two-three days and they’re about a foot long!

I’ve been doing them fried/ baked with other veg I have in then having it with rice/noodles/pasta.

I realize this assumes you have a smoker or BBQ hah, but zucchini is one of my favorite veggies to put in the smoker next to whatever we’re grilling. It soaks up the flavor really well but is thick enough to not dry out too much. No recipe, just chop and toss them in some oil/salt/pepper and then put them on the smoker next time you’re doing something else to have as your side dish. If it’s a really long cook, I’d wait until the last 2-3 hours to put them on depending on grill temperature.

Here's a few ideas I'll use when I get inundated with summer squash. I don't have easy access to recipes I've used for most of these at the moment, but maybe these will spark some inspiration. Also adding a few where you can "hide" the squash if you're getting sick of it.

• Zucchini fritters
• Vegetarian chili
• Zoodles - I love mushroom pesto zoodles and spicy Thai-inspired dishes
• Garden ravioli example recipe
• Stuffed zucchini boats - Strong flavors, like southwest inspired fillings hide the flavor of the zucchini well
• Zucchini bread
• Chocolate zucchini cake

I use courgettes with prawns to make a really nice pasta recipe.

Cut courgettes into 1cm thick rounds, fry in a dry pan for a few mins each side until lightly browned and soft. Remove from pan and place on plate to the side.

Wipe pan down and put back on low-medium heat with a little oil.

Add minced garlic clove with a shallot and cook for a few minutes until shallot is softened then add tablespoon of tomato puree and maybe 300ml tomato passata into the pan and mix in with some oregano, dried or fresh chilli (if you want) and a pinch of crushed black pepper.

Cook passata down (topping up with water as needed to avoid burning) until bitter tomato taste is gone. Taste and add salt or any other herbs or spices as necessary.

Chop cooked courgette into quarters, add back into sauce with prawns stirring until prawns are cooked through.

Add to the top of cooked spaghetti or other pasta with grated parmesan and a sprinkle of sliced spring onion.

This is all off the top of my head but that's the gist of it.

I grow them too, my three plants are more than enough. I've got an orange variety this year.

I tend to just roast them for Sundays though along with other veg, they're also just good 'filler' veggies in general. Also really good in onion bhajis which I suppose aren't onion bhajis anymore but great to have with a curry.

This is one of my absolute favourites: Courgette, caramelised red onion and goats cheese spaghetti.

It requires a spiraliser (I use the pencil sharpener kind, it’s cheap and does the job just fine).

Ingredients
1 tbsp olive oil
2 red onions, thinly sliced
2 garlic cloves, crushed
150g spaghetti
¼ tsp dried crushed chillies
2 tsp caster sugar
2 tsp red wine vinegar
250g pack courgette spaghetti
50g soft goat’s cheese, crumbled or shaved

Method
Heat the olive oil in a pan over a low heat. Add the red onions, then cover and cook for 20 mins, stirring frequently to prevent the onions catching on the bottom of the pan. Add the garlic after 10 mins.

Meanwhile, put a large pan of salted water on to boil. Add the spaghetti and cook for 9-10 mins, until al dente. Drain, reserving 2-3 tbsp of the cooking water and return the pasta to the pan and cover.

Add the chillies, sugar and vinegar to the onions and bubble for 1 min. Put the courgette spaghetti on top of the onions, cover and remove from the heat. Set aside for a few minutes to allow the courgette to steam until wilted.

Add the onions and courgette spaghetti mixture to the pasta, with the reserved cooking water, half of the goat's cheese and seasoning. Toss together and serve scattered with the remaining goats cheese.

From Tesco Realfood

Surprised no one has suggested zucchini lasagna yet. That's our go to when we need to make a dent in the squash harvest.

If you have a ton or have real big ones to get through, I've made both zucchini fritters and zucchini bread. Make sure you squeeze out as much water as possible.

But my favorite is Korean squash stew. If you like gochujang it's a must: https://kimchimari.com/spicy-zucchini-stew-gochujang-hobak-jjigae/

Calabaza con Pollo!

Your main ingredients are chicken, zucchini, and corn (sweet canned is fine), slow cooked in a tomato sauce mixed with chicken broth and bouillon cube. Onion is optional. Jalapeños and other peppers are optional as well, but I personally enjoy this more when it's not spicy for no reason.

Spices should stick around pepper, cumin, garlic and salt, but you can throw in oregano too.

Sear whatever chicken you like (though deboned thighs are a winner choice) and then throw in the zucchini and corn and slow cook it in the tomato sauce/broth mix for about an hour or until the chicken is thoroughly cooked. The chicken should easily separate when you take a fork to it. Enjoy with corn tortillas and a spoon.

Zucchini is one of my favorite veggies! So looking forward to them being in season. This is what I'll do with them most often:

• Fried zucchini

  • Crunch up saltine crackers and mix with flour, salt (if desired), and pepper. Cut the zucchini into thin disks. Whisk eggs. Dip the zucchini into the eggs, then into the cracker/flour mixture, and fry :9 must eat immediately. Good with any dipping sauce, but I'll normally eat them alone

• Korean Zucchini Pancakes

• Gochujang Jigae

• Tteokbokki

  • I don't think this is authentic at all, but I'll toss zucchini slices in this, too, so I can pretend it's healthy-ish

• Okonomiyaki

  • This also probably isn't authentic, but whatever, "as you like it" lol. Anyway, I just replace maybe 1/3 of the cabbage (this recipe with thin sticks of zucchini.

• Grilled as thick slices or made into shish kabobs with other veg

• Zoodles (I see others have given actual recipes; I'll just add that they're also good under your regular spaghetti/tomato sauce recipe in place of real noodles. I've done them under Thai curries before, too, instead of rice, and it was lovely)

• Zucchini bread (I don't have a recipe because my grandma bakes loaves for me all season ♥)

• Veggie soups, curries

  • I'll just slice and quarter zucchini into fat chunks and toss them into whatever veggie soup or any curry I'm making, honestly. Just time when you add them so they don't over cook

Or if I've got some about to go bad, honestly I'll just saute chunks of zucchini with olive oil, salt, and pepper and serve as a side dish. Or if it's just me eating, saute even more of them and eat it as my whole dinner :9