These zucchini recipes are just the thing to help you deal with an abundance of summer squash from your garden, CSA subscription box, or farmers market. But they’re all so good, they’re worth seeking out zucchini specifically so you can make these dishes.
Zucchini is one of the easiest and most satisfying vegetables to grow in your garden. It’s also one of the most versatile veggies to cook with and makes a great addition to an appetizer, entrée, or even dessert. But sometimes you end up with a few too many zucchini or other summer squash on your hands. Fear not! We’ve got 11 great ways to use up all that garden surplus.
A classic Zucchini Bread recipe should be in everyone’s repertoire, but if you’re not terribly excited by the traditional loaf, try this twist. Zucchini-flecked cornbread with nutty brown butter will make you love baking with squash. There’s shredded cheddar and buttermilk in the batter too. If you have fresh corn, shave some kernels into the mix. If you like a little heat, add diced jalapenos, whether fresh or pickled. Get our Brown Butter Zucchini Cornbread recipe.
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Get ready to shred.
Chopped zucchini is a great addition to soups, like a classic Minestrone recipe with tortellini, or our Pesto, Chicken, Sausage, and White Bean Soup recipe. But since it’s summer, we’re opting for this brothy, spicy bowl with light ground turkey meatballs. Get our Mexican Turkey Meatball Soup recipe and add all the usual garnishes you would to chili or tortilla soup.
Fluffy, light, and covered in parmesan cheese, these zucchini fritters are equally amazing dipped in marinara, ranch, or blue cheese dressing. Or honey, even! They’re best eaten with in a few hours of being fried. Get our Zucchini Fritters recipe.
Trim the ends of the zucchini and remove the inner pulp (a melon baller is great for this if you have one), then stuff them whatever strikes your fancy. The Mediterranean filling here 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.
Related Reading: 11 Stuffed Zucchini Boats for Summer
This trio of fresh summer produce doesn’t need much more than a quick stint in a hot pan, plus some garlic, lemon juice, and basil. Serve as a side with any grilled meat or fish, or mix it into any egg dish you like. Get our Corn, Bell Pepper, and Zucchini Saute recipe.
Grilled zucchini on its own is a great, simple side, but it also makes a perfect fajita filling paired with grilled green onions, poblano peppers, and pinto beans. Get our Zucchini Fajita recipe. (If you’re growing your own zucchini, you’ll be lucky enough to have some zucchini blossoms, which you can use in this Zucchini Blossom Tacos recipe.)
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The best way to get thin, even slices if your knife skills aren't so sharp.
A quick and simple side dish, this bulgur and zucchini combo goes well with any protein from scallops to steak, and is easy to customize. Use thyme, marjoram, oregano, or parsley to add fresh flavor. Get our Bulgur with Zucchini and Herbs recipe.
Thin ribbons of zucchini can replace the noodles in lasagna, but skinnier strands can stand in for spaghetti too. This Whole30 plate of zoodle pasta is topped with shrimp and a garlicky sauce with ground almonds. Get the Romesco Garlic Shrimp with Zucchini Noodles recipe. (But try your favorite pasta sauces too, from classic red sauce and meatballs to chicken parm.)