Do not go on vacation during mid-late July or you will once again come home to lots of overripe peas, green beans and monster zucchini.
I was able to pick some peas and green beans, blanch them, and get them in the freezer. But I don't think we'll get many more.

What do to with all of these big guys (besides give them away to friends)?
Here's what I've been making with monster zucchini this week:
Levi helped me make it and even with the rosemary in it, he seemed to really like it.
*Choco-Zucchini Cupcakes with Peanut Butter Frosting
(It's a Better Homes recipe I found years ago)
1. Preheat oven to 325. Line muffin tin with paper bake cups.
2. In a large bowl, stir together
8oz of shredded zucchini (about 2 cups or half of my big ones)
2 eggs
2 cups of white sugar
3/4 cup cooking oil
2 tsp. vanilla
3. Then add
2 cups of flour (I didn't sub in whole wheat like I usually do. If someone tries this recipe with whole wheat flour let me know how it turns out.)
2/3 cup unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
and 3/4 cup chocolate chips if you want them to be really yummy
4. Stir everything together until it's completely combined.
5. Put the batter in your prepared cups.
6. Bake for about 25 minutes or until your toothpick in the center comes out clean.
7. Cool in pans on wire racks for 5 minutes and then take the cupcakes out of the pans to cool completely on the racks.
Now for the frosting.
Beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/4 tsp. vanilla with an electric mixer on medium until it's smooth. Gradually add 1& 1/2 cups of powdered sugar. I had to add a little extra milk to make the frosting creamy. But I also used natural peanut butter instead of good old Jiff or Skippy. That might have made my frosting a little less than creamy.
*Zucchini Fries
Slice zucchini into sticks (about the size of your finger).
Dredge each slice in beaten egg and seasoned bread crumbs. We used garlic and herb.
Bake at 400 degrees for 10-15 minutes.