What to do with Zucchini? – Try These 3 Recipes

By Erica Stoeckeler /
Delicious and easy recipes to make with leftover zucchini

Zucchini is a surprisingly awesome fruit.

Yes, that’s right – fruit. Zucchini is technically (botanically) considered a fruit despite how most of us know it in a culinary context, as a vegetable.

The health benefits that zucchini offers are also fairly astounding; Zucchini provides a healthy dose of fiber and Vitamin C.

Plus, it’s a natural low-calorie, high water-content food, making it a great option if you’re trying to lose weight.

Here are a few recipes that I’ve personally made when trying to use up excess harvest from our neighbor. I have celiac disease, so all of them are gluten-free!

  1. Double Chocolate Zucchini Bread
    • A simple and fairly easy-to-make recipe – you probably already have all the ingredients in your kitchen. I used Guittard Milk Chocolate chips to make this bread extra savory.
    • This author of this recipe had a great suggestion – if you have excess zucchini from the garden –  shred and pre-portion it, then throw the zucchini in the freezer to use at a later time.  
  2. Zucchini Fritters
    • Surprisingly filling. To get these fritters crispy, drain out as much water from the shredded zucchini as possible. Also, make sure the pan is on Med/High heat when you’re first putting the fritters on to cook. I topped these gluten-free fritters off with applesauce and sour cream – delish!
  3. Zoodles with Pesto
    • A 10-minute, 4 ingredient meal. This recipe suggests to saute the spiralized zucchini (aka zoodles), but to get them a little softer and pasta-like, you could throw the zoodles in boiling water for a minute or two.

Chocolate Zucchini Brownies is the next zucchini recipe that I want to try. Do you have a clever or fun recipe to use excess zucchini? Let us know below! Sign up for our newsletter to continue receiving recipes and other fun news!

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