There are a ton of things to do with zucchini. When they are small they’re more “buttery” and are amazing with sautéed onions and when veggies are cooked, scramble in some eggs.
Otherwise I let my zucchini get bigger to get more food. Medium zucchini get diced and thrown into almost anything I sauté or simmer. The only difference with huge zucchini is the seeds are more developed so you may want to scrape them out for your chickens/compost. You can grate or dice and freeze. Then throw in soups, chili, or sauce. The frozen grated is great for bread, muffins, brownies, or any recipe filler/stretcher. Zucchini is very mild, doesn’t change flavors and takes on other flavors very well.
You can also use zucchini as “mock apple” in pies or crumbles… I like canning “mock pineapple chunks” with huge zucchini and use it to make pineapple upside down cake which is a favorite of my husband and he had no idea it wasn’t pineapple!!
My favorite zucchini recipe is for zucchini puff, which is a Bisquick recipe that has eggs, oil, and Parmesan cheese. It may not be called zucchini puff, but look for those main ingredients.
All these recipes can be found online including how to make your own bisquick. The pineapple chunks is a ball canning recipe and can also be found online.