I let most of the grow big so we can use them to bulk up stews, pies and pasta sauces or bake them into a vegetable cake. Excess are grated and frozen in portions.
Tonight I made this galette...sooooooo yummy.
I didn't have ricotta so used feta and used phylo instead of homemade pastry.
And yesterday we had mini courgette omelettes with a spicy home cured bacon and tomato sauce for breakfast.