Zucchini pancakes is always the fist thing I make when fresh zucchini become available. Recipe: combined the shredded zucchini with new potatoes and fresh onion from the garden, added salt to draw the moisture out of the vegetables and added one egg and just enough flour to bind everything together. Cook it like you would pancakes on a flat non-stick pan with a small amount of oil on the bottom.
If you tried everything else including giving them away but still have too many of them, then pick the flowers off the plants before they get a chance to bother you. By the way, zucchini blossoms taste great stuffed with cheese. That's the subject of another blog.
Bye for now. Remember, keep your sanity in zucchini season. And Happy Gardening!