Please don't let your giant zucchini go to waste! No matter how big and tough it is, try the following recipe (which is almost as easy as pitching it because it only takes a few minutes).
Use a vegetable peeler to remove the skin until all of the dark green fibrous parts are gone. Then cut it in half long-ways, and scoop out the seeds (which may be large and tough). Then, take the two halves and cut them lengthwise into four or five long slices each. Now you're ready to dice! Dice the zucchini into 1/4 inch (or thinner) slices.
Congrats. You now have a massive bowl of peeled, cubed zucchini. Now break out the salt, and shake it liberally over the veggies. Stir it around with a spoon and keep adding salt until you think you might have overdone it. Then let it sit in the bowl for 15-20 minutes while you prepare the next step.
Take the biggest frying or sautee pan you have with a lid and pour about a quarter cup of olive oil into it (or more, depending on how gigantic your zucchini was), and then press a substantial amount of garlic into it (like 1-3 big cloves per pound, depending on how much you like garlic). Then dice a half (or whole) onion and toss that in. If you like mushrooms, go ahead and dice some of those and throw them in too. Then add about 4 tablespoons of balsamic vinegar per lb of zucchini. Then add about 1/3 cup (or more) of finely chopped fresh basil, and 1/4 cup of finely chopped parsley. If you have some other "Italian spice" mix lounging around in your spice cabinet, go ahead and add some of that too, along with some salt, pepper, and paprika. Bring to heat and start to saute the onions.
Once your kitchen starts to smell good, RINSE and DRAIN the salt-meditating zucchinni. You'll notice that it's probably reduced in size by up to a third of its volume and is much more tender than when you cut it -- isn't that SO COOL?!? Ok, it's not that cool, but it will be edible when you're done, and you'll be a hero for cooking the giant zucchini.
Add the zucchini to the onion mix on medium heat and toss continually with your favorite wooden or plastic slotted spoon until all it's all coated with the oil, onions and spices.
Then add a can (or partial can, or as much as you want) of crushed tomatoes and reduce to low heat. Now cover and cook for 45-60 mins, stirring occasionally.
It's done when it's tender and delicious. If you spoon a bowl out and sprinkle it with parmesean or grated romano cheese and a little salt to taste, you may begin to spontaneously sing Italian love songs....