I've always liked zucchini, but my mother-in-law had a garden this year so I got a LOT of it. I've shredded some for the freezer, I've pureed some and added it to spaghetti sauce. Here's a few other things I've done with zucchini this month.
Zucchini Boats - great to make with small zucchini. Can be used for a whole meal or as a side. Easy enough to change up the ingredients to suit your needs - add ground beef, mushrooms, etc.
Zucchini Chips - I've made these as chips (using small zucchini) and fries (with big to jumbo zucchini), dredging them in either milk or eggs. Both work, both are tasty.
Zucchini Cobbler - I prepared the zucchini according to this recipe, but added my usual crisp blend for the top. My husband loves apple crisp and gave a big thumbs up when he tried this. And THEN I told him it was zucchini. He was stunned. This is now known as deceitful crisp at my house. And this is awesome for large/jumbo zucchini because it uses so much up at once.
Zucchini Pizza - Yum Yum YUM! Fabulous use for large zucchini (not too huge, or you get the soft spot in the middle with all the large seeds). Tastes like regular pizza, but you don't feel so guilty eating a lot of it because there's no crust, just zucchini! Definitely a favorite.
Zucchini Carrot Muffins - when given a lot of zucchini everyone's first thought is to make bread or muffins. This was actually the last thing I tried (and they just came out of the oven). I halved the sugar, and replaced the oil with more applesauce. Very similar to the spiced carrot muffins I made last month, but with added pecans and raisins. I'd make them again. There are many other muffin recipes I'd like to try, so it's a good thing I've got a stash of shredded zucchini in the freezer.