Zucchini - grate for zucchini bread. Grate and freeze for later for zucchini bread. I think there is a recent thread with lots of zucchini bread recipes. Could also make stuffed zucchini. Not sure about overgrown pattypans.

Cucumbers - There is a recent thread about Cinnamon Pickles, also called Mock Apple Rings, that use overgrown cucumbers. The thread is titled 'A SAFE recipe for ...'

Sorry, I don't know how to put direct links.

Hopefully that will get you started.

I took my over grown patty pans and sliced the botttom so they were flat, then scooped out seed area , made a meat and rice stuffing like you would for stuffed peppers and baked. Very good.

Here you go - a bunch of previous discussions and suggestions. Be sure to check out the one called "101 things to do with zucchini and squash".

Dave

Here is a link that might be useful: Uses for zucchini and squash discussions

ZUCCHINI MARMALADE

2 lbs zucchini or Summer squash
juice of 2 lemons, seeds removed
1 teaspoon grate lemon zest (yellow rind portion)
1 13.5 oz can crushed pineapple, drained
1 package Certo (or other powdered pectin)
5 cups sugar (no substitute)
2-3 tablespoons candied ginger, finely minced
5-6 1/2 pint canning jars

Have ready 5-6 1/2 pint canning jars, washed and sterilized .
Wash the zucchini, peel and slice. In a non-aluminum kettle, combine lemon juice, lemon zest (the lemon zest is the yellow portion of the peel which has all of the white parts removed), and the drained pineapple (save the pineapple juice for something else).

Bring to a boil and immediately lower the heat to a simmer. Cook for 15 minutes, uncovered, stirring occasionally.

Stir in pectin and boil again. Add sugar, ginger, and continue to boil the mixture for another minute, stirring all the while.

Remove kettle from heat, skimming off any foam which rises to the surface. Allow to cool 5-10 minutes. Ladle into hot sterile jars and seal according to manufacturer's directions.

Process in a boiling water bath canner for 10 min.
*****************

I love this stuff ! I have tasted other recipes, but I like this the best:

Zucchini Relish

10 cups ground zucchini
3 cups ground onion
5 tablespoons salt
4 1/2 cups sugar
1 tablespoon dry mustard
3/4 teaspoon tumeric
1 1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 1/2 cups cider vinegar
3/4 teaspoon nutmeg
1 red bell pepper, ground
1 green bell pepper, ground

Using coarse grinder, grind zucchini and onion. If large zucchini are used, remove seeds before grinding. Combine zucchini and onion with salt and let stand overnight in the refrigerator. Drain thoroughly.

Combine sugar, dry mustard, turmeric, celery seed, pepper, vinegar and nutmeg. Cook over medium heat until it begins to thicken; then add ground bell peppers and cook on low heat for 30 minutes or until desired consistency is reached.

Pour into pint juars, leaving 1/2 inch head space. Adjust lids.

Process in boiling water for 15 minutes.

Yield: 6 pints

.

The British just LOVE overgrown zuchini and summer squash, when allowed to fully mature and harden, it's baked like any winter squash, they call it vegetable marrow. I've done it, it's very bland actually, but not inedible by any means -- think of it as sort of a base that you can season and use in different ways. I tried baking it once, then scooped it out, whipped it like mashed potatos with butter, sour cream, black pepper, and a little garlic, and that was actually pretty good. You could take a mixture like that, add a little egg and flour, and pipe it onto baking trays or even into hot oil and make little patties out of it, sort of like potato pancakes.

The overgrown squash will have tough seeds.

How sad is this? My husband put the giant squashes in our garage refrigerator, and we ended up overworked this week (the down side of vacation) and forgot about them. I discovered them today - they're still firm, no blemishes. I know I probably can't pickle or make relish out of them, but can I still grate and freeze them?

I only work 2 days next week, which is a good thing since I've got a whole mess of cucumbers just about ready to be picked and pickled!

Try toasting the seeds in the oven - I used a toaster oven - to brown. (These were from some unknown types of squash/pumpkin hybrids that volunteered).

They were then ground up in the blender. They were added to breads for extra flavor. I also blended them with some basil and garlic for pasta with pesto - type seasoning. It took the place of the more expensive type nuts in that recipe.

Great use for pumpkin seeds too.

Just my 2 c's.

Bejay

I like to take the real seedy summer squash, cut it into circles and grill it. The seeds are soft and tasty.

If they're still firm, with no blemishes, I don't see why you couldn't make pickles or relishes out of them. I've a quantity of zucchs and cukes in my fridge, waiting (as I pick and store) for me to have time to process them. After a week or so, they're still probably fresher than those you buy at the grocery store.

Yes, you could still freeze them. If freezer space is a problem, you can also dehydrate them for use in soups, spaghetti sauce and breads.