Easy, Healthy, Delicious ~ Zucchini Recipes

Zucchini Recipes - Easy, Healthy, Delicious

We never plant zucchini in our garden any more.  Why?  Because about this time of year, friends, family, and people we’ve never met are begging us to please take 3 or 4 or 19 extra zucchini off their hands.  Everyone who has zucchini growing in their garden seems to have more than they need.  We save our garden space for other great produce, and are happy to “help” others by taking some of their excess fresh zucchini.  Servant-hearted, that’s what we are.  ;)

If you are someone who has lots of zucchini in your garden, or someone who lovingly takes zucchini from other people’s gardens – here are some of our favorite zucchini recipes:

1.  Easy Fried Zucchini

Simply slice zucchini, and lightly stir-fry it in a little olive oil, coconut oil, or palm shortening.  Cook until lightly brown, salt, and serve.  Unbelievably delicious!

2.  Zucchini Brownies

Yes, brownies with zucchini.  Does life get any better?

3.  Cheeseburger Zucchini Boats

These are easy to make and fun to eat.  Perfection.

4.  Zucchini Cake

With cream cheese frosting.  You’re welcome.

5.  Whole Wheat and Honey Zucchini Bread and Muffins

This is what we always think of when we have extra zucchini, right?  Made with whole wheat and honey, this is super moist and wholesome at the same time.

6.  Chocolate Chip Zucchini Cookies and Bars

No one even knows these have zucchini in them.  :)

7.  Easy Noodle Stir-Fry

This is one of our favorite “throw-together” meals.  You can add any veggie you want, so why not zucchini?  You won’t believe how delicious this is.

8.  Teriyaki Chicken and Veggies

This is tangy and full of flavor, perfect for fresh zucchini.

What are your favorite ways to eat zucchini?  Do you grow zucchini in your garden, or cheerfully take extra zucchini from friends?

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Comments

  1. Melissa Wheeler says

    Two years ago, in Utah, I planted 1 bush and got about 6 zucchini. This year, in California, I decided to plant 4. Wow! We have been getting 5-6 zucchini a DAY for the past month. I have frozen it, baked, sauteed, broiled, and given away as much as I can. It’s still coming. Next I’m going to attempt to dehydrate some of it to have during the winter to throw into soups and casseroles. It I can just get a hold of a dehydrator…

    [Reply]

    Laura Reply:

    If you lived close to me, you could borrow my dehydrator. I’d trade you for some zucchini. ;)

    [Reply]

  2. Deloris says

    I have been grilling big rounds of the big zucchinni, just olive oil and I use a garlic and herb seasoning on them. YUMMY! I also do a squash saute that is easy and delicious, here’s the recipe

    * 1 cup sliced zucchini
    * 1 cup sliced yellow summer squash
    * 2 tablespoons finely chopped onion
    * 1/2 teaspoon olive oil
    * 1/4 teaspoon dried basil
    * 1/4 teaspoon dried oregano
    * 1/8 teaspoon salt
    * Dash garlic powder
    * Dash pepper

    In a large skillet, sauté the zucchini, squash and onion in oil for 4-6 minutes or until crisp-tender. Add the remaining ingredients; cook 1 minute longer.

    I also shred and freeze it in cup portions for baking in the winter.

    [Reply]

    Laura Reply:

    Mmmm, that sounds really good!

    [Reply]

  3. Frieda says

    Our favorites are zucchini brownies, fried zucchini, and zucchini bread(my youngest can’t get enough of it!).
    We make fried zucchini just like you do, with the addition of 2or 3 cloves minced fresh garlic.
    It adds great flavor.

    [Reply]

    Laura Reply:

    Good idea to add garlic to the fried zucchini. I bet my fam would love that. :)

    [Reply]

  4. CW says

    These recipes look yummy, but I’m allergic to zucchini (and other squash). Do you have any ideas for substitutes?

    [Reply]

    Lana Reply:

    You could most likely sub anything that is moist such as pumpkin puree or applesauce or possibly shredded carrots. I dealt with food allergy cooking for 30 years and I know how hard it is. I am happy to say that I am free of food allergies now.

    [Reply]

    Laura Reply:

    I like Lana’s suggestions – any of those sound like they would work great. Apples also are a great substitute for zucchini.

    [Reply]

  5. Lerin says

    Zucchini “Parmesan”
    Large slices of zucchini sautéed in fresh garlic and butter and topped with favorite seasoning. After tender, top with favorite pasta sauce and a large slice of provolone or favorite cheese. YUM

    [Reply]

    Laura Reply:

    Love the idea of topping with cheese!!!!!

    [Reply]

  6. Kristin says

    I love to make Easy Cheesy Zucchini Bake.
    Place 1 layer of sliced tomatoes in a baking dish. Top with minced garlic, basil and thyme, then shredded white cheddar cheese. Top tomato layer with a layer of zucchini (or summer squash) sliced in rounds. Top zucchini layer with fresh whole wheat bread crumbs and grated parmesan cheese. Bake uncovered for 35-45 minutes, yum!

    We eat it as a main dish with some fruit on the side.

    [Reply]

    Janice Denney Reply:

    I throw zucchini in everything! I make a mock “apple” pie that is very delicious and use zucchini milk (zucchini blended to a liquid) to make yummy yeast rolls. I have found that dehydrating shredded zucchini is the best way to keep it. It takes less space than freezing and it does not add any extra liquid when throwing it into things like meatloaf and cookies.

    [Reply]

    Laura Reply:

    Wow, zucchini milk. Thanks for sharing this! Amazing that you can even use it for yeast rolls!

    [Reply]

    Laura Reply:

    I never thought about baking it with tomatoes. That will be perfect with all we’ll be getting from the garden!

    [Reply]

  7. says

    I do grow zucchini in my garden, but I don’t yield more than our family can eat. I use it in stir-fry, fried like you mentioned above, for baked zucchini sticks/coins, baked in a cheesy casserole, and in lots and lots of baked goods. Thanks for this timely post as a friend just gave me a huge one yesterday. Now to decide what to bake!

    [Reply]

    Laura Reply:

    Several have commented about cheesy casseroles. Why have I not topped my zucchini with cheese before. I’ve so been missing out. :)

    [Reply]

  8. Laura says

    slice zucchini half lengthwise and cut some slits in it, slather with butter and sprinkle with Parmesan cheese and broil until cheese is golden… my childhood favorite!

    [Reply]

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