If you are going to freeze it, you have to drain it first if you want to make squash baked goods, other wise when they thaw, they will be a wilted, wet, mess. Guess how I learned this lesson...Lol!

I really don't have any suggestions on this, but I do have a delightful little story about zucchini/squash season -- We lived for years in a very remote little village near the Canadian border. We did not have mail delivery, so we had to go to the little Post Office each day. Of course, it became the gathering spot where all the news was exchanged as well.

Being an area where everybody knew everybody else, no crime, etc., no one ever locked their doors (there are still a few places like that). However, we all knew in mid-late summer that you would/should lock your car at the Post Office so that you didn't come out and have a back seat full of zucchini!

It freezes well..

When I had a garden, I would always get run over with too much Zucchini. I just gave it to the local food pantry.

I had a huge garden in a town of 450. Most people got their mail at the Post Office on Main Street. I asked permission from the Post Master and set a cardboard box of surplus garden produce near the door and wrote "free". It disappeared quickly and my problem was solved.

It makes good relish and zucchini bread. We stir fry yellow crookneck with home grown onion and garlic, add black beans and fried ground beef or some left over chicken and put it in flour tortillas with some hot sauce and cheese. We also eat it as regular stir fry, sesame oil, freshly grated ginger, garlic and onions.

We used this recipe to make muffins.
http://allrecipes.com/recipe/moms-zu...ad/?mxt=t06dda
30 minutes at 350 degrees convection. Fill the cups all the way up. We used those paper baking cups. We used yellow crookneck squash and added about 2 cups of craisins.

You might also try to trade on craigslist or the like. I have a friend in Northern California who trades all her extra produce and eggs. We have a very large family so we seldom have excess.