I don't disagree, but "too much" isn't really a thing. The trick there is understanding long duration storage preparation options. Zucchini for example can be incorporated into an excellent relish, tomatoes into a number of sauces, carrots and onions and leeks into soups. All of these things you can 'can' (put up on the shelf through the process of canning) and they will continue to be tasty for months, even years later.