We plant them where they have LOTS of space to ramble. The joke around here is "Don't leave your car doors unlocked during zucchini season!" Because theoretically, people with baskets of extra zucchini will sneak around leaving them in cars.

At our house, there's no such thing as "extra" squash. When the zukes are small, I slice them thin and sautee them in butter, oil, or even non-stick pan spray. Sometimes with onions. Yum.

I don't do much baking/cooking anymore, but I used to make zucchini bread, cake, muffins from them, or chop them up and cook them with tomatoes, rice and ground beef, etc.

And when we end up with more than we can eat, the chickens LOVE them! So none go to waste.

OK then. I'm in serious trouble!

So tomorrow morning I'll be moving the young ones into a different area.

If I change my mind and tie them up to a trellis, I'll let you know. I just don't want them to touch the ground when they mature.

If they are the normal Zucchini and not some new ultra spreading type - they will get about 2-3' tall and be about 4-5' around, so they do need room.
Some of the newer types are more compact and they do have a climbing one out usually found in specialty garden stores/sites.

but yes pick them while small and slender - they grow over night it seems and double the size fast LOL

If you miss a few , the next time you see it - it is huge
The stems will break/crack easily, they are much more brittle than cuke vines.

saute, stir fry, I even slice very thin and put on homemade pizza, zuc layers in lasagna, cassaroles... love it - even raw w/ ranch dip

Thanks to everyone for that great info..

4 to 5 feet around is a worry considering where I planted them.

I was raining earlier so the ground is nice and damp. I'll have to move one of them.

I love zucchini. I use them in lots of things so that's why I thought it'd be nice to have fresh ones in the garden. I don't like it overcooked though. I like to cut them in half and steam them quickly so they're still firm and then make a mixture of maybe chopped tomato, a little bacon and some grated cheese (endless filling ideas really) on the top and then under the grill.

Just letting you all know that on Sunday I removed the two really fast growing zucchini plants and gave the herbs their garden back.

I put the zucchinis in two large pots that are sitting above a retaining wall. I figured they can drape down the retaining wall and that way I can keep my lawn from being overtaken. I don't have much space here. They survived the move very well and are still growing so fast it's somewhat unreal. Quite amazing to watch actually. I wish I had more room for vegies.

You've got me so curious Lara...may have to try that too, but not in my herb garden...thanks for the warning! Have resisted planting anything because last night we had another freeze. The sack of perennial bulbs I bought are starting to sprout in the bag so am feeling some pressure to get them in the ground. I have a raised bed herb garden and the sage, mint, chives are all up and spreading...want to get rosemary and sweet basil in but they don't like the cold.

I can imagine Basil not liking the cold. Never really cold here though so don't really know for sure, but I would have thought Rosemary was more hardy?

Did you know that Rosemary will grow from a cutting really easily? I just chop off bits of herbs and put them in water in a little old tea pot on a ledge in my kitchen window where the sun can shine in on them. Before I know it they've got roots. Looks cute too! I usually stick something out the spout. Oregano does well in the spout. Curls all around the place.

I know it's a totally different climate here so no idea how that would work there.

Maybe you could also place some of the herbs in pots/with potting mix against a window where there is light as one would do with violets. Then you will have them ready to go as the cold weather disappears.