What To Do With All That Zucchini

It’s that time of year again….when I am up to my neck in zucchini!!!

If your summer garden is overflowing with zucchini, you’re not alone—this prolific vegetable often produces more than one household (or even an entire neighborhood) can easily use. Luckily, zucchini is versatile, nutritious, and stores well with the right approach. Here are some smart ways to make the most of your bounty:

1. Cook and Bake Creatively
Zucchini’s mild flavor makes it a great addition to both savory and sweet dishes. In sweet recipes, shredded zucchini adds moisture to baked goods like muffins, breads, and even brownies. But my favorite way to use zucchini is in savory dishes like stir-fries, pasta sauces, and soups to add extra bulk and nutrients. You can find one of my favorite zucchini inclusive soups HERE and I’ve included a few other simple recipes below:

• Zucchini Fritters: Grate 2 medium zucchini, squeeze out excess moisture, and mix with 1 egg, ½ cup breadcrumbs, ¼ cup grated Parmesan, salt, and pepper. Pan-fry spoonfuls in olive oil until golden brown.
• Zucchini Muffins: Fold 1 ½ cups shredded zucchini into your favorite muffin batter with a pinch of cinnamon and nutmeg. They stay moist and freeze beautifully.
• Classic Zucchini Bread: Combine 2 cups shredded zucchini, 2 eggs, ½ cup oil, 1 cup sugar, 2 cups flour, 1 tsp cinnamon, ½ tsp nutmeg, 1 tsp baking soda, and ½ tsp salt. Mix until just combined and bake in a greased loaf pan at 350°F for about 50–55 minutes.
• Zucchini Pasta Toss: Spiralize or thinly slice zucchini into ribbons. Sauté with garlic and olive oil, then toss with cooked pasta, cherry tomatoes, and a sprinkle of Parmesan for a light summer meal.

2. Preserve for Later
Don’t let excess zucchini go to waste—freeze it for future meals. Shredded zucchini freezes especially well and can be added to recipes straight from the freezer. You can also pickle zucchini slices for a tangy snack or try dehydrating them into chips.

Freezer Tip: Portion 2-cup bags of shredded zucchini (perfect for baking later) and squeeze out as much water as possible before freezing.

3. Share the Abundance
If your harvest is still more than you can manage, share with neighbors, friends, or coworkers. Many food banks and community kitchens also welcome fresh produce donations.

4. Experiment
Zucchini can be spiralized into noodles as a lighter alternative to pasta or hollowed out and stuffed for a hearty main dish. (Try swapping a zucchini for the red peppers from THIS RECIPE.) With a little creativity, this humble vegetable can become the star of your summer meals.

A big zucchini harvest doesn’t have to be overwhelming—it’s an opportunity to get creative, stock your freezer, and share the freshness with others.

And, as it is every year, it is a great chance for me to saute a zucchini with a little butter, salt, pepper, and some fresh rosemary and thyme. Simple, fresh, and the perfect side dish with my end of summer dinners.

Happy Harvesting!