If you want to go all blitzkrieg-style on a bunch of zucchini, a good way to do it is with a casserole. I found a great recipe here, and modified it slightly to my own preferences. The author is a fellow comrade in the endless battle against overly bounteous zucchini plants. Thanks for the great idea!

Here are the ingredients:

8 eggs
½ cup ricotta cheese
½ cup grated Parmesan cheese
1 tsp salt
¼ tsp freshly ground black pepper
4-5 medium zucchini, grated (about 6 cups)
4-5 medium Roma tomatoes, chopped and seeded (about 2 cups)
1 cup fresh basil, chopped
3 cups day-old bread, cubed
Olive oil

Preheat the oven to 375° F. Whisk the eggs in a large bowl, add the ricotta, and whisk until smooth. Stir in the Parmesan, salt, and pepper.

Stir the zucchini, tomatoes, and basil into the egg mixture.

Place the bread cubes in a bowl and moisten them with a little water. Squeeze out excess water and stir them into the egg mixture.

Grease a 9×13 or similar baking dish with the olive oil. Pour the casserole mixture into the baking pan and spread it evenly. Bake at 375° F for 35-45 minutes, or until the casserole is lightly browned. Remove from the oven and let cool slightly before cutting and serving.

This would be great for a breakfast or brunch. It’ll feed about 6 people. Could be a great side dish as well. What I liked about this most is that I was able to use up 5 yellow squash with it! Plus a bunch of tomatoes and basil, which I also have way too much of at the moment!

Though, one could argue that there’s no such thing as too much basil…