As the end of the season approaches and your zucchini plants start to wind down, you may be wondering what to do with the abundance of zucchinis in your garden. Don’t worry, because we’ve got you covered! In this article, we’re going to share 6 creative and delicious ways to put those zucchinis to good use before the season comes to a close. From savory zucchini noodles to mouthwatering chocolate zucchini bread, you’ll find plenty of inspiration to make the most out of your zucchini harvest. Get ready to savor the flavors of summer with these fantastic zucchini plant ideas!
Preserving Zucchini
Freezing Zucchini
When you find yourself with an abundance of zucchini at the end of the season, freezing is a great option to preserve their freshness. To start, wash the zucchini and remove the ends. Then, slice or dice them according to your preference. Blanching the zucchini before freezing helps maintain their texture and color. Bring a pot of water to a boil and carefully add the zucchini. Let them cook for about 1-2 minutes, then transfer them to an ice bath to stop the cooking process. Drain off any excess water and pack the blanched zucchini into freezer-safe containers or bags, making sure to remove as much air as possible. Label the containers and store them in the freezer for up to 8 months. Frozen zucchini can be used in soups, stews, stir-fries, and even baked dishes like casseroles.
Canning Zucchini
Canning zucchini is another excellent way to preserve the harvest and enjoy its freshness throughout the year. There are two common methods for canning zucchini – using a pressure canner or a water bath canner. Before starting, wash and chop the zucchini into desired sizes. For a water bath canner, pack the zucchini into sterilized jars, leaving about an inch of headspace. Prepare a brine or pickling solution, bring it to a boil, and pour it over the zucchini, covering them completely. Wipe the rims clean, seal the jars, and process them in a boiling water bath for the recommended time. If you prefer to use a pressure canner, pack the zucchini into sterilized jars, add boiling water or vegetable broth, leaving the specified headspace. Place the lids and rings on the jars and process them according to the pressure canner instructions. Once properly canned, zucchini can be enjoyed in various recipes, such as salads, sandwiches, or as a side dish.
Dehydrating Zucchini
Dehydrating zucchini is a popular method of preserving it since it concentrates the flavor while extending its shelf life. To begin, wash the zucchini and cut it into thin, uniform slices. You can also grate or spiralize the zucchini if desired. Lay the zucchini slices or strands in a single layer on dehydrator trays, making sure they do not overlap. Set the dehydrator to the recommended temperature for vegetables and let it run for 8-12 hours. Alternatively, you can also dehydrate zucchini in an oven set to the lowest temperature with the door slightly ajar. Once dehydrated, the zucchini should be crispy and brittle. Store them in airtight containers or vacuum-sealed bags in a cool, dry place. Dehydrated zucchini can be rehydrated and used in recipes like soups, stews, or sautés, or enjoyed as tasty and healthy snacks.
Zucchini Recipes
Zucchini Bread
Zucchini bread is a classic and delightful way to use up those surplus zucchinis. This moist and flavorful bread is perfect for breakfast or an afternoon treat. To make zucchini bread, you’ll need grated zucchini, flour, sugar, eggs, vegetable oil, vanilla extract, baking powder, baking soda, salt, and spices such as cinnamon and nutmeg. Combine the dry ingredients in one bowl and the wet ingredients in another. Gradually mix the dry ingredients into the wet until well combined. Gently fold in the grated zucchini and any additional add-ins like nuts or chocolate chips. Pour the batter into a greased loaf pan and bake in a preheated oven until a toothpick inserted in the center comes out clean. Allow the zucchini bread to cool before slicing and enjoying the delicious flavors.
Zucchini Fritters
Zucchini fritters are a tasty and versatile way to enjoy zucchini. They can be served as an appetizer, a side dish, or even as a light lunch. To make zucchini fritters, start by grating the zucchini and squeezing out the excess moisture. In a mixing bowl, combine the grated zucchini, beaten eggs, flour, grated cheese, chopped herbs, and seasonings. Mix until well combined. Heat oil in a frying pan over medium-high heat. Drop spoonfuls of the zucchini mixture into the pan and flatten them slightly with a spatula. Cook the fritters for a few minutes on each side until they are golden brown and crisp. Transfer them to a paper towel-lined plate to drain excess oil. Serve the zucchini fritters hot with a dollop of sour cream or your favorite dipping sauce.
Zucchini Noodles
Zucchini noodles, also known as zoodles, are a healthy and low-carb alternative to pasta. They can be used as a base for various dishes and are a great way to incorporate more vegetables into your diet. To make zucchini noodles, you will need a spiralizer or a julienne peeler. Wash the zucchini and trim off the ends. Using your chosen tool, spiralize or julienne the zucchini into thin noodle-like shapes. Heat a little oil in a skillet over medium heat and add the zucchini noodles. Sauté them for a few minutes until they are slightly softened but still retain some crunch. Season with salt and pepper, and serve them with your favorite sauce, such as marinara, pesto, or alfredo. Zucchini noodles are a light and refreshing option for those seeking a healthier pasta alternative.
Zucchini Sweets
Zucchini Chocolate Brownies
Zucchini chocolate brownies are a delightful treat that combines the richness of chocolate with the moisture and nutrients of zucchini. To make these delicious brownies, start by grating the zucchini and squeezing out the excess moisture. In a mixing bowl, combine the grated zucchini, melted butter, sugar, and vanilla extract. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in chocolate chips or nuts if desired. Pour the batter into a greased baking pan and smooth the top. Bake in a preheated oven until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool before cutting into squares and indulging in the decadent taste.
Zucchini Cookies
Zucchini cookies are a unique twist on traditional cookies that add a hint of nutrition to the sweet treat. To make zucchini cookies, start by grating the zucchini and squeezing out the excess moisture. In a mixing bowl, cream together softened butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla extract. In a separate bowl, combine flour, baking soda, salt, ground cinnamon, and nutmeg. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in the grated zucchini and any additional add-ins like chocolate chips or raisins. Drop spoonfuls of dough onto a baking sheet and bake in a preheated oven until the edges are golden brown. Allow the cookies to cool on a wire rack before enjoying their moist and flavorful goodness.
Zucchini Cake
Zucchini cake is a moist and tender dessert that allows you to incorporate some vegetables into your sweet indulgence. To make zucchini cake, start by grating the zucchini and squeezing out the excess moisture. In a mixing bowl, combine sugar, oil, eggs, and vanilla extract. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated zucchini and any additional add-ins like chopped nuts or shredded coconut. Pour the batter into a greased cake pan and smooth the top. Bake in a preheated oven until a toothpick inserted into the center comes out clean. Allow the zucchini cake to cool completely before frosting it with cream cheese frosting or a simple glaze.
Zucchini Dips and Sauces
Zucchini Hummus
Zucchini hummus is a refreshing and healthy alternative to traditional chickpea hummus. To make zucchini hummus, start by grilling or roasting zucchini until they are tender and slightly charred. In a food processor, combine the grilled zucchini, tahini, lemon juice, garlic, olive oil, and seasonings such as cumin and paprika. Blend until smooth and creamy, adding a little water if necessary to achieve the desired consistency. Taste and adjust the seasonings according to your preference. Transfer the zucchini hummus to a serving bowl and drizzle with olive oil. Serve with pita bread, fresh vegetables, or as a spread on sandwiches and wraps. Zucchini hummus is a light and flavorful dip that adds a unique twist to your snacking or mealtime options.
Zucchini Salsa
Zucchini salsa is a vibrant and tangy condiment that pairs well with various dishes or makes for a delicious dip. To make zucchini salsa, start by dicing zucchini, tomatoes, onions, jalapenos, and bell peppers. Mix them together in a bowl and add minced garlic, lime juice, cilantro, salt, and pepper. Stir everything until well combined. Let the flavors meld together by refrigerating the salsa for at least 30 minutes before serving. Zucchini salsa adds a burst of freshness and crunch to tacos, grilled meats, salads, or simply enjoyed with tortilla chips.
Zucchini Pesto
Zucchini pesto is a lighter and more vibrant variation of the classic basil pesto. To make zucchini pesto, start by grating or finely chopping zucchini and squeezing out any excess moisture. In a food processor, combine the zucchini, fresh basil leaves, garlic, pine nuts, grated Parmesan cheese, lemon juice, and olive oil. Process until smooth, scraping down the sides as needed. Taste and adjust the seasonings, adding salt and pepper as desired. Zucchini pesto can be used in pasta dishes, spread on sandwiches, or drizzled over roasted vegetables and grilled meats. Its bright and herbaceous flavor will elevate any dish it accompanies.
Zucchini Soups
Zucchini and Potato Soup
Zucchini and potato soup is a comforting and creamy dish that showcases the flavors of both vegetables beautifully. To make zucchini and potato soup, start by sautéing diced onions and garlic in a large pot until they are fragrant and translucent. Add peeled and cubed potatoes, sliced zucchini, vegetable broth, and seasonings such as thyme and bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer and cook until the potatoes and zucchini are tender. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. Return the soup to the pot and stir in heavy cream or coconut milk to add richness. Season with salt and pepper to taste, and serve the zucchini and potato soup hot with a sprinkle of fresh herbs on top.
Creamy Zucchini Soup
Creamy zucchini soup is a silky and comforting bowl of goodness that highlights the natural sweetness of zucchini. To make creamy zucchini soup, start by sautéing diced onions and garlic in a olive oil until they are soft and fragrant. Add sliced zucchini and cook for a few minutes until they are slightly softened. Pour in vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer and let the zucchini cook until tender. Use an immersion blender or a regular blender to puree the soup until smooth and creamy. Return the soup to the pot and stir in heavy cream or coconut milk for added richness. Season with salt and pepper, and garnish the creamy zucchini soup with fresh herbs or a drizzle of olive oil before serving.
Zucchini Minestrone
Zucchini minestrone is a hearty and nutritious soup that is packed with vegetables, legumes, and pasta. To make zucchini minestrone, start by sautéing diced onions, carrots, and celery in a large pot until they are softened. Add diced zucchini, crushed tomatoes, vegetable broth, and a combination of beans such as kidney beans and cannellini beans. Bring the mixture to a boil, then reduce the heat and simmer until the vegetables are tender. Stir in cooked pasta, such as small shells or elbow macaroni, and cook for a few more minutes to incorporate the flavors. Season with Italian herbs, salt, and pepper, adjusting to taste. Serve the zucchini minestrone hot, garnished with grated Parmesan cheese and fresh herbs. This comforting soup is a complete meal in a bowl, perfect for chilly days.
Zucchini Salads
Grilled Zucchini Salad
Grilled zucchini salad is a light and refreshing dish that brings out the flavors of zucchini in a simple yet delicious way. To make grilled zucchini salad, start by slicing zucchini lengthwise into thin strips. Toss the zucchini strips in olive oil, salt, and pepper. Heat a grill or grill pan over medium-high heat and grill the zucchini for a few minutes on each side until they are tender and have distinct grill marks. Remove the zucchini from the grill and let them cool slightly. In a bowl, combine the grilled zucchini with mixed greens, cherry tomatoes, sliced red onions, and crumbled feta cheese. Drizzle the salad with a lemon vinaigrette or a balsamic glaze for added tang and flavor. Grilled zucchini salad is a delightful option for a light lunch, a side dish, or even a main course when paired with grilled chicken or shrimp.
Greek Zucchini Salad
Greek zucchini salad, also known as “kolokithosalata,” is a vibrant and zesty combination of zucchini, lemon, and feta cheese. To make Greek zucchini salad, start by grating or thinly slicing zucchini. Place the grated zucchini in a colander, sprinkle it with salt, and let it sit for about 15 minutes to remove excess moisture. Rinse the zucchini under cold water and pat it dry. In a bowl, combine the zucchini with chopped fresh dill, crumbled feta cheese, lemon zest, lemon juice, olive oil, and black pepper. Toss everything together until well coated. Let the flavors meld together by refrigerating the salad for at least 30 minutes before serving. Greek zucchini salad is a refreshing and tangy side dish that pairs well with grilled meats or can be enjoyed on its own.
Zucchini Ribbon Salad
Zucchini ribbon salad is a light and elegant dish that showcases the delicate yet versatile nature of zucchini. To make zucchini ribbon salad, start by using a vegetable peeler or a mandoline slicer to create thin ribbons of zucchini. In a bowl, toss the zucchini ribbons with a simple dressing made from lemon juice, Dijon mustard, olive oil, salt, and pepper. Add finely sliced radishes, toasted pine nuts, shaved Parmesan cheese, and fresh herbs such as basil or mint. Gently toss everything together until well combined. Let the salad sit for a few minutes for the flavors to mingle, and serve it chilled or at room temperature. Zucchini ribbon salad is a beautiful and refreshing addition to any summer meal or gathering.
Zucchini Side Dishes
Stuffed Zucchini Boats
Stuffed zucchini boats are a delicious and nutritious side dish that can be customized with various fillings. To make stuffed zucchini boats, start by cutting zucchini in half lengthwise and scooping out the seeds to create a hollow cavity. Brush the zucchini boats with olive oil and season with salt and pepper. For the filling, combine cooked quinoa or rice, sautéed vegetables like onions, bell peppers, and mushrooms, and a protein of your choice such as ground meat, beans, or tofu. Mix everything together with herbs and spices for added flavor. Spoon the filling into the prepared zucchini boats, pressing it down gently. Top the boats with grated cheese and bake in a preheated oven until the zucchini is tender and the filling is heated through and golden brown. Stuffed zucchini boats are a satisfying and versatile side dish that pairs well with grilled meats, roasted chicken, or can even be enjoyed as a vegetarian main course.
Zucchini Casserole
Zucchini casserole is a comforting and savory dish that brings together layers of zucchini, cheese, and flavorful toppings. To make zucchini casserole, start by slicing zucchini into thin rounds. In a greased baking dish, layer the zucchini rounds, alternating with shredded cheese, such as mozzarella or cheddar, and a sprinkle of breadcrumbs or crushed crackers. Repeat the layers until all the ingredients are used, ending with a layer of cheese and breadcrumbs on top. In a separate bowl, whisk together eggs, milk, and seasonings such as garlic powder, thyme, and oregano. Pour the egg mixture over the zucchini layers, ensuring that all the ingredients are evenly coated. Bake the casserole in a preheated oven until the zucchini is tender and the top is golden brown. Zucchini casserole makes for a comforting and filling side dish that is perfect for family dinners or potluck gatherings.
Zucchini Pancakes
Zucchini pancakes are a delicious and savory alternative to traditional breakfast pancakes. To make zucchini pancakes, start by grating the zucchini and squeezing out the excess moisture. In a bowl, combine the grated zucchini with beaten eggs, flour, grated Parmesan cheese, chopped herbs, and seasonings. Mix everything together until well combined. Heat oil in a skillet over medium heat and drop spoonfuls of the zucchini mixture into the pan. Flatten them slightly with a spatula and cook the pancakes for a few minutes on each side until they are golden brown and crispy. Transfer the zucchini pancakes to a paper towel-lined plate to drain excess oil. Serve them hot with a dollop of sour cream or a drizzle of maple syrup. Zucchini pancakes make for a delightful and savory breakfast or brunch option.
Zucchini Main Dishes
Zucchini Lasagna
Zucchini lasagna is a lighter and healthier version of traditional lasagna that uses zucchini slices in place of pasta sheets. To make zucchini lasagna, start by slicing the zucchini into thin, long strips. Sprinkle the zucchini slices with salt and let them sit for about 15 minutes to draw out excess moisture. Pat the zucchini dry with a paper towel. In a separate bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, beaten eggs, and herbs such as basil and oregano. Spread a layer of marinara sauce in a greased baking dish, followed by a layer of zucchini slices, and a layer of the cheese mixture. Repeat the layers until all the ingredients are used, ending with a layer of marinara sauce and a sprinkle of shredded cheese. Cover the baking dish with foil and bake in a preheated oven until the zucchini is tender and the cheese is melted and bubbly. Zucchini lasagna is a delicious and satisfying main dish that is perfect for those seeking a low-carb or gluten-free option.
Zucchini Stuffed Chicken
Zucchini stuffed chicken is a flavorful and wholesome dish that pairs succulent chicken breast with the freshness of zucchini. To make zucchini stuffed chicken, start by pounding chicken breasts to flatten them slightly. In a sauté pan, cook diced zucchini, diced onions, minced garlic, and any other vegetables of your choice until they are tender. Remove the pan from the heat and let the mixture cool. In a bowl, combine the cooked vegetables with cream cheese, shredded mozzarella cheese, grated Parmesan cheese, and herbs such as thyme or rosemary. Season with salt and pepper. Spoon the vegetable and cheese mixture onto the flattened chicken breasts and roll them up tightly. Secure the rolls with toothpicks if necessary. Heat oil in a skillet over medium-high heat and sear the chicken rolls on all sides until they are golden brown. Transfer the skillet to a preheated oven and bake until the chicken is cooked through. Allow the zucchini stuffed chicken to rest for a few minutes before slicing and serving. This dish makes for an impressive and hearty main course that can be accompanied by a side of roasted vegetables or a light salad.
Zucchini Pizza
Zucchini pizza is a creative and delicious twist on traditional pizza that features zucchini as the base instead of dough. To make zucchini pizza, start by slicing zucchini into thick rounds. Brush the zucchini rounds with olive oil and season with salt and pepper. Cook the zucchini rounds on a grill or grill pan for a few minutes on each side until they are tender and have grill marks. Remove the zucchini rounds from the grill and let them cool slightly. In a separate bowl, combine tomato sauce or pesto, shredded mozzarella cheese, and toppings of your choice such as sliced tomatoes, chopped bell peppers, and sliced olives. Spoon the sauce and cheese mixture onto the grilled zucchini rounds and place them under a broiler until the cheese is melted and bubbly. Remove the zucchini pizzas from the oven and sprinkle them with fresh herbs like basil or parsley. Zucchini pizzas are a fun and healthier alternative to traditional pizza that allows you to enjoy all the flavors and toppings without the guilt.
Zucchini Drinks
Zucchini Smoothie
Zucchini smoothies are a refreshing and nutritious way to incorporate this versatile vegetable into your daily routine. To make a zucchini smoothie, start by peeling and chopping the zucchini into small pieces. In a blender, combine the zucchini with your choice of fruits such as bananas, berries, or mangoes. Add a liquid of your choice, such as almond milk, coconut water, or yogurt. Blend everything together until smooth and creamy. For added nutrients, you can also add greens like spinach or kale, a spoonful of nut butter, or a scoop of protein powder. Pour the zucchini smoothie into a glass and enjoy it as a healthy breakfast or snack option that will keep you feeling energized throughout the day.
Refreshing Zucchini Juice
Zucchini juice is a hydrating and refreshing drink that is perfect for hot summer days. To make zucchini juice, start by washing and chopping the zucchini into small pieces. Place the zucchini pieces in a juicer or a blender, and blend until smooth. If using a blender, strain the blended mixture through a fine-mesh sieve to remove any pulp. If desired, you can also add a splash of lemon juice or a pinch of mint leaves to enhance the flavor. Serve the zucchini juice chilled or over ice for a revitalizing and thirst-quenching beverage.
Zucchini Lemonade
Zucchini lemonade is a unique twist on the classic lemonade that adds a subtle sweetness and boost of nutrients. To make zucchini lemonade, start by juicing fresh lemons to obtain the desired amount of lemon juice. In a blender, combine the lemon juice with peeled and grated zucchini, sugar or a natural sweetener of your choice, and water. Blend everything together until smooth. If desired, you can strain the blended mixture through a fine-mesh sieve to remove any pulp. Chill the zucchini lemonade in the refrigerator before serving. The zucchini adds a refreshing and slightly mellow flavor to the traditional lemonade, making it a delightful and healthier alternative.
Zucchini Skincare
Zucchini Face Mask
Zucchini face mask is a natural and nourishing treatment for your skin that helps improve its texture and appearance. To make a zucchini face mask, start by grating or blending zucchini into a fine pulp. Mix the zucchini pulp with ingredients such as yogurt, honey, or oatmeal to create a smooth paste. Apply the mask to clean and dry skin, avoiding the eye area. Leave it on for about 15-20 minutes before rinsing it off with warm water. The zucchini face mask helps moisturize, soothe, and rejuvenate the skin, leaving it feeling refreshed and revitalized.
Zucchini Sugar Scrub
Zucchini sugar scrub is a homemade exfoliating treatment that gently removes dead skin cells, revealing a smoother and more radiant complexion. To make a zucchini sugar scrub, start by blending or grating zucchini into a fine pulp. Combine the zucchini pulp with sugar, coconut oil, and a few drops of your favorite essential oil for a pleasant scent. Mix everything together until well combined. In the shower or bath, apply the sugar scrub to damp skin and massage it in gentle circular motions. Focus on rough areas such as elbows, knees, and heels. Rinse off the scrub with warm water and pat the skin dry. The zucchini sugar scrub helps improve circulation, unclog pores, and leave the skin feeling soft and supple.
Zucchini Bath Soak
Zucchini bath soak is a luxurious and rejuvenating treat for your body and senses that helps relax and unwind after a long day. To make a zucchini bath soak, start by blending or grating zucchini into a fine pulp. Place the zucchini pulp in a muslin cloth or a clean sock and tie it securely. Fill a bathtub with warm water and immerse the zucchini pouch into the water, allowing it to release its beneficial properties. Soak in the zucchini-infused bath for about 20 minutes, enjoying the soothing and calming effects on your body and mind. The zucchini bath soak helps moisturize the skin, ease muscle tension, and promote a sense of well-being and relaxation.
In conclusion, when you find yourself with a surplus of zucchini at the end of the season, there are numerous creative and delicious ways to use and preserve this versatile vegetable. Whether you choose to freeze, can, or dehydrate zucchini for long-term storage, or indulge in zucchini recipes, sweets, dips and sauces, soups, salads, side dishes, main dishes, drinks, or even incorporate zucchini into your skincare routine, you can enjoy the flavors and benefits of zucchini all year round. So, don’t let those zucchinis go to waste – explore the various possibilities and let your culinary creativity shine!
