10 Ways to Use Up All the Zucchini in Your Garden


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Zucchini is one of the easiest and most satisfying vegetables to grow in your garden. It’s also one of the most versatile vegetables and makes a great addition to an appetizer, entrée, or even dessert. But sometimes you end up with a few too many zucchini squash on your hands. Fear not! We’ve got 10 great ways to use up all that leftover squash that you can easily share with family and friends.

1. Zucchini Bread

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You can use up two to three zucchini for this delicious bread recipe that’s great for breakfast, lunch, or dinner. Try a slice toasted with some butter and sea salt or make a few loaves and keep them in the freezer. Get our Zucchini Bread recipe.

2. Zucchini Fritters

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Fluffy, light, and covered in Parmesan cheese, these zucchini fritters are also amazing dipped in ranch or blue cheese dressing. They’re best eaten with in a few hours of being fried. Get our Zucchini Fritters recipe.

3. Olive, Tomato, and Millet-Stuffed Zucchini

Trim the ends of the zucchini and remove the inner pulp. The Mediterranean filling is packed full of herbs: marjoram, rosemary, parsley, thyme, and basil along with paprika for a flavorful vegetarian entrée. Get our Olive, Tomato, and Millet-Stuffed Zucchini recipe.

4. Spiced Zucchini Muffins

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One of the few acceptable vegetable-as-breakfast combos, spiced zucchini muffins are easy to make in a big batch and you can double the recipe and keep a few in the freezer for a last-minute breakfast option. Get our Spiced Zucchini Muffins recipe.

5. Zucchini Blossom Tacos

If you’re growing your own zucchini, you’ll be lucky enough to have some zucchini blossoms to cook on your own. They’re great sautéed, fried, or baked and pair beautifully with the Mexican cotija cheese. Get our Zucchini Blossom Tacos recipe.

6. Zucchini Carpaccio with Feta and Pine Nuts

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Pick the freshest zucchini you can find and slice it thinly with a mandolin. Garnish with lemon zest, feta, pine nuts, Get our Zucchini Carpaccio with Feta and Pine Nuts recipe.

7. Bulgur with Zucchini and Herbs

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A quick and simple side dish, this bulgur and zucchini combo goes well with any protein and is easy to customize. Use thyme, marjoram, oregano, or parsley to add flavor. Get our Bulgur with Zucchini and Herbs recipe.

8. Linguine with Clams and Zucchini

A classic clam dish, this rendition has zucchini, little neck clams, chile flakes, and fresh parsley.  The zucchini will seem overcooked, but don’t worry, it’ll taste just right.  Get our Linguine with Clams and Zucchini recipe.

9. Noodleless Zucchini Lasagna

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Thin ribbons of zucchini replace the noodles in this pasta and you’d hardly notice unless someone had filled you in on the gist ahead of time. Cottage cheese and parmesan are added along with mushrooms, garlic, and tomato sauce for an authentic lasagna. Get our Noodleless Zucchini Lasagna recipe.

10. Zucchini Pine-Nut Muffins

These savory muffins go great with a piece of cheese or a dollop of crème fraiche. You can even make them with cream cheese frosting for a savory cupcake combination. Get our Zucchini Pine-Nut Muffins recipe.

Caitlin M. O'Shaughnessy is a New York City–based food writer and editor at Penguin who has worked on and recipe-tested several cookbooks. She is currently in search of NYC's best ramen, and is one of the few people who admit to disliking brunch.

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