What to do with a freezer full of zucchini?

Lemon-Zucchini-Cornmeal Cookies

Ingredients:

1/2 cup unsalted butter
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1 teaspoon coarse salt
1 cup all-purpose flour
1/2 cup fine cornmeal
1 cup grated zucchini

Directions:

Preheat oven to 325 degrees. In a large bowl, mix butter and sugar until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms.

Drop dough by rounded tablespoons, 2-inches apart onto two parchment lined baking sheets. Bake until cookies are light golden brown at the edges, 25-30 minutes, rotating sheets halfway through. Let cool completely on wire racks.