This time of year, they often end up in soups and pasta dishes. But it sounds like Girl's really looking for "hidden zuke" recipes (sounds like her husband is a lot like mine). Zucchini hides well in baked goods. After quite a bit of experimenting, I've ended up with a great muffin recipe. The secret is using dry milk instead of adding any more liquid.
Even better than those, though, is a brownie recipe my Colorado sister sent me. Even though this makes a big panful, I'm lucky to get a piece or two from
Zucchini Brownies (the cake type)
1¼ cup sugar
2 cups whole wheat flour
½ cup unsweetened cocoa
1 teaspoon salt
1½ teaspoons baking soda
½ cup applesauce (or can substitute oil)
2 teaspoons vanilla
2 cups shredded zucchini (I use the big holes on a box grater)
½ cup chocolate chips (optional)
½ cup chopped nuts (optional)
Mix liquid ingredients into dry, adding zucchini last. Stir in optional ingredients if using (I always do). Spread the thick batter evenly in 8" x 11" greased pan. Bake 25 - 30 minutes, 350º - until inserted toothpick comes out clean. Enjoy!