National Leave a Zucchini on Your Neighbor’s Porch Day may have passed. However, many backyard gardeners still have loads of these versatile green vegetables popping up every day in their kitchen gardens. If you are looking for inspiration on what to do with your surplus of summer squash, we’ve got you covered.
Zucchini basics
A type of summer squash, zucchini is a green, thin-skinned, tube-shaped vegetable. Depending on the variety, the skin can range from a light yellowish-green hue to the dark green color you typically find in a grocery store. With a mild flavor, zucchini is highly versatile and can be eaten both cooked or raw in savory or sweet recipes.
When shopping for zucchini at your local grocery store, you will most likely find small to medium-sized ones. However, if you grow them in your garden, you’ll know that they can quickly turn from non-existent to the size of your arm in what feels like a day. While the smaller ones can be used in most of these applications, the larger ones are best shredded or stuffed.
While your surplus of zucchini can easily be kept in the fridge for about a week or frozen for long-term storage, the only way to eat more than your plants produce is by eating it often. Here are seven ways to put your zucchini to use today.
Grilled zucchini
One of the easiest ways to cook zucchini is to grill it. You can cut it into spears or long strips or slice it into rounds and put them on skewers like in this shrimp and veggie grain bowl. The zucchini doesn’t need a lot of seasoning and grills up quickly for a fast and easy side dish.
Zucchini fritters
Homemade zucchini fritters aren’t just fun to eat; they are fun to make. Like many recipes that call for shredded zucchini, you will need to place the zucchini shreds in a clean towel and squeeze out the excess water. Combine the shredded zucchini with an egg to bind it together and season it to taste before frying the fritters in oil or the air fryer.
Zucchini breads
Another fan-favorite way to use surplus zucchini is to make it into zucchini bread or muffins. Most zucchini breads are quick breads that rely on chemical leaveners like baking soda to rise. Often, they are lightly sweetened but not as sweet as cake. You can find indulgent versions with chocolate or better-for-you recipes with whole grains and other hidden veggies.
“I take all the zucchini any of my friends ever offer up. I love to make zoodles with it and slice it into rounds for a healthier and faster version of pizza. I always grate it, squeeze as much water from it as possible and make chocolate zucchini muffins for my kids. I can freeze the muffins and the grated zucchini to enjoy later.”
— Michelle Price, Honest and Truly
Stuffed zucchini
If you happen to get your hands on some extra large zucchini, stuffing and roasting is one of the best ways to eat them. Slice them in half and scoop out the seeds, leaving a hollow trench in the center. Saute together some Italian sausage, garlic, onion and bell pepper. Combine the sausage with an egg and your favorite shredded cheese and load it into the zucchini. Roast in the oven until the zucchini is tender and the cheese is melty.
Raw zucchini salad
Small, tender zucchini tastes delicious raw and is an excellent choice to add to a summer salad like this Carolina BBQ chicken salad. This version of my original summer chicken bacon salad boasts of garden fresh tomato and zucchini with a very simple white balsamic vinaigrette.
Zucchini smoothies
While many of us think of kale or spinach when we think of green smoothies, zucchini has such a mild flavor that it’s easy to hide in other foods without the flavor standing out. As Shelby from Fit as a Mama Bear says, “Any extra zucchini we have gets sliced and frozen for morning smoothies. They’re a great thickener!”
Zucchini sauces and soups
Dial up your summer flavors by adding zucchini to your summer sauces and soups. It’s a great use for zucchini of all sizes and a tasty way to get more vegetables onto your plate. Shred it for a smoother sauce, or use chopped zucchini chunkier version, like in this summer veggie couscous with sauteed tilapia.
Welcome the zucchini abundance
Your garden’s surplus of zucchini can be transformed into a variety of delicious dishes with nothing left to waste. From savory snacks to sweet treats and all the tasty meals in the middle, it’s easy to put the entire neighborhood’s bounty of zucchini to use. Now, all you have to do is share them with your friends.
Renee N Gardner is the creative mastermind behind Renee Nicole’s Kitchen, a recipe blog based on seasonal ingredients, dedicated to helping home cooks build their kitchen confidence to become home chefs. When Renee isn’t writing, developing recipes or photographing food, you’ll find her in the garden, traveling or enjoying the outdoors with her husband, son and two dogs.