Even if your thumb veers more toward the black than the green, there is still one thing your garden is likely able to grow: zucchini. And while the first fresh zucchini is a treat, by the 30th or so you’re about ready to throw in the towel and let them all go to seed. But don’t! We’ve got 15 great ideas for how to use up your garden bounty, courtesy of Christi Reed, Lead Nutritionist at New Seasons Market. ~A.W.
- Zoodles. Use a spiralizer or julienned peeler to make noodle-like shapes. Heat a non-stick skillet with a tablespoon of oil. Add zoodles when the pan is hot and cook for 3 minutes, tossing frequently. Top zoodles with pasta sauce, other summer veggies and grilled chicken.
- Baked Zucchini Chips. Thinly slice the zucchini into medallions and place on a lined baking sheet coated with olive oil. Sprinkle on spices and seasonings of your choice and bake at 200 for 45 minutes. Rotate sheet and bake about 30 minutes more until chips are browned and crisp.
- Parmesan Zucchini Fries. Coat zucchini strips in whisked egg then dip in a mixture of bread crumbs and parmesan cheese. Transfer coated strips to baking sheet and bake at 425 for 20-24 minutes.
- Zucchini Taco Boats. Cut zucchini into halves through the length and hollow out. Stuff with taco meat and cheese. Bake in the oven for 12-18 minutes at 400. Top with taco fixins.
- Zucchini Lasagna. Use thinly sliced zucchini in place of lasagna noodles.
- Zucchini Banana Bread. Add a handful of shredded zucchini to your favorite banana bread recipe.
- Zummus (zucchini hummus). Add steamed zucchini to your favorite hummus recipe.
- Zucchini Apple Slaw. Combine shredded zucchini, green onions, and red apple chunks and toss with your favorite slaw dressing.
- Stir-fry. Zucchini is the perfect addition to any stir-fry.
- Zucchini Fritters. Combine grated zucchini, lemon zest, parsley, garlic, and eggs. Heat 2 tbls olive oil in large sauté pan over medium heat and drop small amounts (about 2 tbls) of zucchini mixture into the pan. Space fritters a few inches apart during cooking. Repeat until you use all of the batter. Cook until golden on both sides. (Here’s a recipe for another variation. ~A.W.)
- Zucchini Personal Pizza. A great way to use those large zucchini. Slice them into ¾ inch rounds and bake for 15-20 minutes until softened. Top with pizza sauce and cheese and bake again until cheese is melted
- Zucchini Browns. Switch out half the amount of potatoes with grated zucchini for a healthier spin on everyone’s favorite – hash browns.
- Zucchini Brownies. Add a handful of grated zucchini to brownie mix.
- Grilled Zucchini Pinwheels. Cut zucchini into thin strips lengthwise. Grill and top with fresh mozzarella, basil and thinly sliced tomato. Roll into pinwheels and hold together with a toothpick.
- Zucchini Meatloaf Cupcakes. Add a cup or so of grated zucchini and carrots to meatloaf. Bake in greased muffin tins. Top with mashed potatoes and a drizzle of gravy.
And of course if all else fails, you can always grate it and freeze it. At least until your freezer hits capacity.
What do you like to do with your extra zucchini? Let us know in the comments or on Facebook.