During summer, zucchini is a staple! It is such a healthy and versatile vegetable that is also easy to grow in our summer gardens. Sometimes, I end up with waaaaayyyyyy too many zucchini, and these are all the recipes that I have used over the years to use up zucchini!
All of the following recipes are vegetarian as that is how I eat most of the time. Feel free to make the recipes your own by substituting your favorite proteins, or making vegan and dairy free swaps!
Ways to Use Up Shredded Zucchini
Shredded zucchini recipes tend to use up a lot of zucchini because most of them require that you squeeze and remove a lot of moisture from the zucchini, compacting it and reducing its volume. Use a clean kitchen towel to squeeze shredded zucchini over the sink to remove moisture.
Gluten Free Zucchini Tots
These tots are so dippable! Try they with a creamy aioli or simple ketchup!
Zucchini Feta Rye Berry Cakes with Roasted Cherry Tomatoes
I adore the tangy rye berries in these cakes. You can sub any chewy whole grain that you can find.
Lemon Dill Zucchini Fritters with Yogurt Sauce
I go crazy for fresh lemon flavors over the summer, so these fritters are perfect. Make them with your garden fresh dill as well.
Soft Zucchini Taco Shells
These taco shells are a great way to use up LOTS of zucchini. I made these so many times last summer and never grew tired of them because the filling options are endless.
Lemony Zucchini Arugula Pesto
This “pesto” is really just a flavorful dip or spread. Try it with crackers or on a sandwich.
Whole Wheat Fudgy Chocolate Zucchini Bread
No zucchini recipe round-up would be complete without some chocolate! When I developed this recipe, I tried to use as much zucchini as possible which gives the loaf a very fudgy dense and brownie-like texture.
Ways to Use Up Diced or Sliced Zucchini
Diced zucchini is probably to most common way to cook with your bountiful summer produce. I recommend using a hot skillet to get a little sear and caramelization, and salt at the end of cooking so that the zucchini stays plump instead of getting mushy.
Tex-Mex Black Bean Zucchini Skillet
I love skillet recipes because they are so easy. This one is loaded with corn, black beans, onions, cheddar and tomatoes for a Tex-Mex variation.
Ravioli and Zucchini with Parmesan Black Pepper Sauce
Ravioli with a delicious pan sauce is a classic winner-meal for sure. The seared zucchini pairs perfectly with the garlic parmesan sauce, and adds some healthy vegetable to the meal.
Mediterranean Chickpea Zucchini Skillet
Another skillet meal! This time in Mediterranean fashion with chickpeas, olives, tomato and feta.
Zucchini Tomato Frittata
May favorite thing about this frittata is how the tomatoes caramelize on the bottom of the skillet. So good!
Grilled Veggie Sandwiches
There are many vegetables that work in this grilled sandwich. I recommend using at least 3 so that it is well rounded. Use zucchini, summer squash, eggplant, mushrooms, red pepper, or onion.
Zucchini Corn and Bean Enchiladas
The trick to making these enchiladas hold together is using refried beans so that the chopped zucchini and corn don’t crumble out the end of the tortilla!
Italian Zucchini Mushroom Sub Sandwiches
This recipe might be my favorite way to enjoy zucchini! It uses up a lot and is very simple to make. Make the zucchini-mushroom filling and bake the subs to melt the cheese!
Ways to Use Up Whole Zucchini
Slow Cooker Italian Lentil Stuffed Zucchini Boats
I developed this recipe for the slow cooker so that I wouldn’t need to heat up the oven during summer. It totally works, but you need a large oval slow cooker so that there is plenty of space for the boats!
Enchilada Zucchini Boats
This recipe was the very first recipe on the blog to “go big” on the internet, and with good reason! It is healthy as well as delicious, loaded with tons of spicy enchilada flavors.
Which recipe is your favorite? Which one will you try first? Let us know in the comments below!
