This is kind of about cooking, but I figure fits here as anyone who grows zucchini typically has to find ways to cook it all... My husband and I grow a variety of zucchini called "eight ball" and we really love it, it grows round. We're usually good about catching the ninja zucchini before they've gotten "too big" but we missed one. So now I've got a zucchini roughly the size of my head. Now, with regularly shaped zucchini I use the big ones for zucchini bread, since they taste less...tasty...and when shredded are typically less watery than the small ones and have more skin surface...but I'm not sure what to do with this giant round one. I have it in my mind that one of the tasty zucchini aspects of zucchini bread is the skin...it's the nice flecks of color and texture and I think flavor, since the meat of bigger zucchini is kinda flavorless...but with this sucker, if I shredded it it would be all mostly the meat, rather tasteless meat, without as much skin ratio. ...is this just my imagination about the whole skin thing in zucchini bread? I mean, I suppose I could shred it up and see what happens...but before I do, any other thoughts on what to do with a huge amount of zucchini meat, not much skin, that's rather tasteless, but also quite seedless and not very watery? Too bad it wouldn't last until Halloween, I'd just carve it up and then compost it...it's that big...heh. Thanks!