Even with daily garden checks, there's always a couple that grow to gargantuan proportions (I swear they see me coming and hide! ;-D). Since the truly large ones are too woody to eat as is, we freeze them to make zucchini bread as Christmas and holiday gifts. Peel some of the skin off if it's too thick (can't be pierced with a fingernail), split, scoop out and discard the seeds, then coarsely shred in a food processor. Put handfuls in a clean kitchen towel, squeeze out as much excess liquid as possible, then pack into ziplock bags and freeze flat. Just thaw and use! Margy Margy, thanks so much for the great hints about using those truly BIG zucchini... Zucchini-chocolate chip bread in February will probably be a very welcome addition to the winter table! PJH

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