I'm being swamped with donations of yellow zucchini! Can I substitute the yellow in recipes for the traditional green ones, or is there a difference? (I usually just consume the green zucchini when it's "hidden" like in bread, so I'm not much of a judge of "zucchini taste".)

I'd like to suprise the donor with some jars of his yellow zucchini this winter, when he thinks he's safe, so I'm looking for recipes!