This year, we were super optimistic about our garden. We planned. Planted. Prayed. We harvested one zucchini 😉. We got a ton of tomatoes and jalapenos though!
It doesn’t matter too much because our local farmer’s market is absolutely teeming with zukes. Most sell them for anywhere from 2-4 for a buck. Plus, friends have done porch drop offs-check out these monsters gifted to us this month! I absolutely love this time of year, and while we do everything we can possibly think of to use up the yummy green veggie (fruit?!), there never seems to be a shortage!
Here are a million (well, maybe 20-something) ways to use zucchini from sunup to sundown.
Lemon Chia Zucchini Muffins
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We made these as part of 6 batches of muffins/bars we got out of just ONE of those monster zukes. The bigger ones can hold more moisture, so just be sure to squeeze or drain the excess water before you use it in a recipe. These lemon muffins are SO yummy. We’re planning on freezing another batch before we start our (virtual) school year next month. Here’s the recipe we used.
Zucchini Breakfast Cookies
Yum! I make both the chocolate chip and oatmeal raisin versions of these breakfast cookies to fill the freezer recently.
- 2 cups of flour (I used a mix of AP and whole wheat)
- 2 cups zucchini, shredded and squeezed dry
- 1 egg
- 1/2 cup applesauce
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup of chocolate chips
Add wet ingredients to bowl. Add dry ingredients. Fold zucchini and chocolate chips in last. Use a cookie scoop to add to a large baking sheet. Bake at 350 degrees. You should get 18-20 from one batch.
Zucchini Baked Oatmeal
We love baked oatmeal, and this version is close to a fresh zucchini bread!
Carrot Zucchini Muffins
Why not double up on the veggies in your muffin? That’s what Ali does at Gimme Some Oven here.
Chocolate Zucchini Bread Muffins
You can never go wrong with chocolate on chocolate. Ambitious Kitchen’s recipe has NO added sugar, but they are SO good.
Blueberry Zucchini Bread
This recipe combines two summer staples for a perfect mashup! Erin’s recipes at Well Plated are always spot on!
Not to brag too much, but this recipe is our MOST PINNED recipe on Fourganic Sisters. It’s something we make weekly in our house, and it never gets old. It’s great with a bunch of fresh garden veggies, a zucchini corn chowder, chili when we get into the cooler fall months, barbecue chicken, and more. We love them SO much.
Summer Corn Chowder
My mom dropped off a half dozen ears of corn this week and I had clearance organic baby gold potatoes and tons of zukes. My brain was screaming for chowder, even though it’s mid-August. We did catch a break with some rain to cool us off a bit, but I couldn’t help making this chowder once the craving set it. We paired it with… those yummy cornbread muffins 😊
I used 2 cups of diced carrots, onions, and celery. Saute in large stockpot. Add a quart of chicken or veggie stock. Next, add a pound of diced baby gold potatoes. Bring to a low boil and cook until potatoes are soft, about 10 minutes. Add in diced zucchini and corn cut off about 4-5 cobs. Then add a teaspoon of salt, 1/2 teaspoon smoked paprika (this will give it a distinct smoky flavor) and a pinch of pepper. You can add a teaspoon of garlic powder. Once all the veggies are heated through (about 6-7 additional minutes) stir in a cup of half and half. I like to use my immersion blender to pulse through a few times and get a little smoother consistency.
This is another recipe that was a Fourganic first last year. It’s so easy to make on those nights where nothing sounds good and you don’t feel like doing much in the kitchen. Simple, healthy, and delicious.
Taco-Stuffed Zucchini Boats
I got some huge zucchini for $0.50 cents apiece at the local market and they were the perfect size for a taco-stuffed boat! The mixture made a ton—we definitely had plenty of leftovers for lunch the next day after feeding our family of 5 dinner. Check out how we did it here.
Veggie-filled Marinara Sauce
I love making a veggie-filled sauce to use up all those garden goodies! There really aren’t any rules when it comes to the sauce. I started with a 28-ounce jar of organic diced tomatoes dumped in a slow cooker. This time, I used one medium zuke, one medium yellow squash, a small green pepper, two small white onions, a few green onions, about a cup of cherry tomatoes, and 5-6 garlic cloves. I added about a tablespoon of Italian seasoning. It cooked on high about 3 hours. Then I took my immersion blender and gently pureed right in the crockpot. (Don’t drag it along the bottom.) You can store in the fridge or freezer.
Veggie Egg Bites
A friend recently shared that she shredded zucchini into her eggs, and I decided to try it out in our egg bite molds. I sautéed some green goodness with squash, and onions and then added about a tablespoon per bite. They turned out great!
This is a fun (low-carb) way to do pizza night! Check out Damn Delicious’ take here.
Food network to the rescue again with these yummy corn fritters.
Zucchini Pizza Crust
This recipe from Wholesome Yum has 4 ingredients!
Here are 11 zoodle recipes to make from Food Network. (So, you know they’re legit!)
How to Use Zucchini on The Side
Air Fryer Zucchini Crisps
I love, love, love our air fryer. I’m not even a fan of fried foods (except occasionally) but we use this machine several times a week. We tried the 2-ingredient recipe from Kirbie’s Cravings and it turned out great!
Baked into Fries
P.S. You can totally freeze zucchini! While it’s probably best to use frozen, shredded zucchini in recipes that call for shredded zucchini, you never know until you try it! I just got this set of reusable freezer bags.
Could you pin this for later or share to your Facebook page or group? Thanks friends! 🙂 Happy harvesting!