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Wondering what to do with all of that garden zucchini? We are coming to your rescue by sharing our all-time favorite zucchini recipes! You are going to want to make them all this summer!
Zucchini Season, My Favorite Time of Year
Summer is in full swing and that means it is zucchini season, my favorite time of year. I love cooking and baking with zucchini, it is probably my favorite vegetable. We always grow zucchini in our garden so we can make ALL the zucchini recipes.
If you don’t have a garden, don’t worry, you can buy zucchini at the farmers market, store, or I bet your neighbors have some zucchini they are willing to give to you. Zucchini grows like crazy during the hot summer months and everyone is always trying to share the zucchini love.
Tips for Cooking and Baking with Zucchini
Here are a few tips that will help you have zucchini success in the kitchen!
- The smaller zucchini are best for cooking and grilling.
- If you have a giant zucchini that got too big in the garden, don’t throw it out, use it for baking! Over sized zucchini are my favorite because I LOVE baking with zucchini. When you put zucchini in baked goods, magic happens! It makes cakes, breads, cookies, brownies, etc. so moist and delicious.
- To use zucchini in baked goods, shred the zucchini. You can use a box grater or a food processor. I never peel the zucchini first, it is fine to leave on the green skin.
- For baked goods, squeeze the liquid out of the zucchini in a paper towel before adding it to your recipe. Zucchini holds a lot of water and if you don’t squeeze out some of the moisture your baked goods might be too moist.
- I find that garden zucchini has a lot more moisture than store-bought zucchini. If your zucchini isn’t that watery, gently squeeze it out but don’t take out all of the moisture. You want the zucchini to add moisture to your recipe.
- If you have a lot of zucchini and aren’t able to use it all at once, shred it up and freeze it. Squeeze some of the moisture out and place in a freezer bag. Freeze for up to 2 months. To use, defrost the zucchini first, and squeeze out additional moisture, if necessary.
Best Zucchini Recipes
If you are wondering what to make with your zucchini this summer, we have LOTS of zucchini recipes for you! These zucchini recipes are our favorite zucchini recipes that we make every summer.
Yes, there are a lot of them so we have to get to work! There are sweet and savory zucchini recipes, some healthy zucchini recipes, and some decadent ones too! Something for everyone!
Salad and Appetizer Recipes
- Zucchini Fritters
- Grilled Zucchini Salad
- Zucchini Ribbon Salad
- Zucchini Corn and Avocado Salsa
- Grilled Zucchini Nachos
- Baked Zucchini Fries
- Three Cheese Zucchini Drop Biscuits
Zucchini Noodle Recipes
- Zucchini Noodles with Pesto
- Southwestern Zucchini Noodle Bowls
- 5-Ingredient Spinach Parmesan Zucchini Noodles
- Mediterranean Zucchini Pasta Salad
- Zucchini Noodles with Asparagus, Peas, and Basil Vinaigrette
- Easy Chicken Zucchini Noodle Stir Fry
- Summer Zucchini Noodle Salad
- Sausage and Peppers with Zucchini Noodles
Savory Zucchini Recipes
- Grilled Zucchini Chickpea Tacos
- Grilled Zucchini
- Corn and Zucchini Enchiladas
- Spring VegetableZucchini Soup
- Grilled Chicken and Zucchini Kebabs
- Grilled Zucchini and Corn Tostadas
- Black Bean and Quinoa Enchilada Zucchini Boats
- Vegetable Soup
- Easy Minestrone Soup
- Garlic Butter Grilled Vegetable Pizza
Zucchini Bread Recipes
- Classic Zucchini Bread
- Chocolate Zucchini Bread
- Chocolate Chip Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Banana Bread
- Zucchini Coconut Bread
Zucchini Muffin Recipes
- Zucchini Muffins
- Healthy Chocolate Zucchini Muffins
- Apple Zucchini Muffins
- Zucchini Cheddar Corn Muffins
- Zucchini Banana Blueberry Muffins
Zucchini Breakfast Recipes
- Zucchini Bread Baked Oatmeal
- Zucchini Pancakes
- Brown Butter Zucchini Coffee Cake
- Three Cheese Zucchini Drop Biscuits
Dessert Recipes
- Chocolate Zucchini Cake
- Zucchini Brownies
- Lemon Zucchini Bars
- Chocolate Chip Zucchini Bars
- Chocolate Zucchini Cupcakes
- Chocolate Zucchini Coconut Cake
- Zucchini Cookies
- Zucchini Applesauce Oatmeal Cookies
- Chocolate Fudge Zucchini Cookies
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
Favorite Zucchini Recipes
What are your favorite zucchini recipes? Let us know in the comments! We are always looking for new zucchini recipes to make during the summertime.
We hope you enjoy all of our favorite zucchini recipes! And I have to put a special plug in for my Chocolate Zucchini Bread, if you make one zucchini recipe this summer, make the bread. It is my all-time favorite and it always gets rave reviews!
Happy zucchini season and make sure you share these zucchini recipes with your friends, family, and neighbors. We know everyone is looking for good zucchini recipes to use up that garden zucchini! And you can always share a loaf of zucchini bread too, they will love you forever:)
FAQs
Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. I found quarter-inch slices the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time.
Should you peel zucchini before shredding? ›
Grate your zucchini (no need to remove the peel) using either a box grater or a food processor with a grating attachment. Drape a clean dish towel over a large pot or bowl and place the shredded zucchini on top of the towel. When the bowl is 75% full, wring out the excess moisture into the bowl.
What is the fastest way to shred zucchini? ›
Hands down, the easiest and fastest way to shred a zucchini is with a box grater. In this step-by-step guide with photos, I'll teach you how to shred zucchini in four easy steps. I'll also give you plenty of healthy shredded zucchini recipes, plus show you how to freeze leftover shredded zucchini for later.
What happens to your body when you eat zucchini? ›
Zucchini is rich in vitamin B6. Research suggests that this vitamin can help with regulating blood glucose. The vitamin may even play a protective role against diabetes. Compounds such as lutein and zeaxanthin protect the eye's cells by filtering blue light wavelengths.
Does zucchini lower blood pressure? ›
Zucchini contains the water-soluble fiber pectin. Pectin may lower bad cholesterol and lipid levels in a person's blood, promoting good heart health. Furthermore, zucchini is also high in potassium, which can help manage high blood pressure.
How many zucchinis for 2 cups grated? ›
You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.
Should I peel zucchini skin? ›
There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.
Is it better to eat zucchini with or without skin? ›
You'll get the most health benefits if you eat the colorful skin, which holds the healthy carotenoids. Zucchini skin is soft, thin, and perfectly edible, so don't peel it off.
Can you eat zucchini raw? ›
Can you eat zucchini raw? In most cases, raw zucchini is safe to eat with little or no side effects. However, sometimes you may encounter some bitter fruit. This bitterness comes from cucurbitacins, a group of compounds found in members of the cucurbit family, such as pumpkins, zucchini, and gourds.
What is the hack for grating zucchini? ›
Working on a cutting board, hold the box grater firmly in one hand. Grip the zucchini a few inches away from the cut end, then grate it, scraping the cut end downward along the side of the grater. Take care to keep your fingers from getting too close to the grates as you work.
The fastest way to grate zucchini is using a food processor with a grating attachment. This method won't always create the most consistent shreds, but that won't matter if you're baking the zucchini. It will melt into the other ingredients as it bakes, making the shred size less important.
Should I water zucchini everyday? ›
Watering Zucchinis
Summer squash prefers consistently moist soil but not soggy. One inch of water per week should suffice, but water more often if the weather is particularly hot and dry. Well-draining soil is a must—if it water pools and remains stagnant around the roots, they will start to rot.
How big is too big to eat zucchini? ›
Zucchini are their best when they are between 6 to 8 inches long. When they are this size, they are perfect for creating zoodles, stir-frying, or just chopped and eaten raw with a nice salad. When they get larger than this size, they can become tough.
How do you cook zucchini so it doesn't get mushy? ›
Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.
Should zucchini be salted before cooking? ›
Which brings me to this tip: when you are making a dish with cucumbers or zucchini, it really helps to salt and drain them first. I first noticed this tip in a recipe for a zucchini and potato frittata. It called for salting the zucchini ahead of time and draining them.
How long do you let salt sit on zucchini? ›
Otherwise, slicing with a knife is fine too. Sprinkle the 2 tsp of salt on the zucchini as you go and allow the zucchini slices to sit in a colander or for about 30 minutes. After 30 minutes, run two fingers on either side of the slices, squeezing all the way down over a bowl or the sink, releasing even more water.
Does zucchini need to be salted before cooking? ›
Zucchini is 94 percent water, which is why it gets mushy when cooked for too long. The first step in this recipe involves salting the flesh of the zucchini and allowing it to stand for 15 minutes. The salt draws the moisture from the flesh which helps ensure that the vegetable stays firm during roasting.
Should you salt zucchini before dehydrating? ›
Salt will draw moisture out of the zucchini and will help it to take on the flavors. Let the seasoned zucchini sit for a few minutes before drying it. For steamed zucchini, add seasonings after it is steamed, in a bowl, just like raw zucchini. Seasoning mix for 1½–2 pounds of zucchini (680–900 g):
