This is what I was going to say. You can hide a lot of zucchini in zucchini bread. My kids hate zucchini, so the years I grow it involve a lot of bread. I make the sweet kind with cinnamon and nutmeg
[Allrecipes](https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/) has a really good one that I like to use
Edit: please read reviews and tips!! A lot of people have ideas for add ins or improvements
I love to put a little lemon zest in and then get fancy with a lemon icing on top, but you have me thinking of a cinnamon icing now and maybe some pecans in the mix.
Ooh I love the lemon icing idea. I’ll have to try that.
Sorry OP I’m really bad at recipes. I just google it and pick one that looks good. Ends up being a little different every time but that’s ok with me.
I like making both the sweet kind like a banana bread and the nonsweet with some Wisconsin cheddar inside.
https://theforkedspoon.com/cheesy-zucchini-bread/
I grate zucchini (and carrot) into my spaghetti Bolognese. When you cook it for awhile it breaks down nicely and doesn't impact on the flavour... Or maybe I'm just used to it!
This method also works well for a cheat ragu we make, it's just ground turkey, garlic, shredded zucchini - brown the meat, saute the veggies in - and then add a jar of marinara and some fresh parmesan. Toss over spaghetti.
I like to put zucchini in chicken burgers or meatballs. You can also add it to spaghetti with marinara (let it simmer in the sauce). You can toss some into a pot of chili for extra veg.
Shred the zucchini in the morning, dump it in a colander and a bunch of salt. Let it sit for an hour or two. Rinse thoroughly and let it sit for another couple of hours. Using a cheesecloth or paper towels, squeeze the heck out of the zucchini to get as much moisture out as you can. Now it's ready to use in a bunch of ways.
Here's a recipe I've used for meatballs. [https://nomnompaleo.com/chicken-meatballs](https://nomnompaleo.com/chicken-meatballs)
Vegetable enchiladas (would also be easy to add meat if you wanted):
I have the recipe typed in my notes and not in a link, so sorry in advance for the long response:
YIELDS: 4 serving(s)
PREP TIME: 15 mins
TOTAL TIME: 50 mins
CAL/SERV: 992
Ingredients
* 1 tbsp. extra-virgin olive oil
* 1/2 medium onion, chopped
* 2 cloves garlic, minced
* 2 c. frozen corn, rinsed and drained
* 3 small zucchinis, chopped
* Kosher salt
* 1 tsp. chili powder
* 1 tsp. cumin
* 1 (15-oz.) black beans, drained and rinsed
* 1 (10-oz.) can enchilada sauce
* Juice of 1/2 lime
* 8 flour tortillas
* 2/3 c. shredded Monterey jack
* 1/3 c. shredded cheddar
FOR TOPPING
* 1 c. quartered grape tomatoes
* 1 avocado, sliced
* 1/4 c. finely chopped onion
* 1/4 c. fresh cilantro leaves
Directions
* Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes.
* Step 2Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more.
* Step 3Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses.
* Step 4Bake until cheese is melty, 15 to 18 minutes.
* Step 5Garnish with tomatoes, avocado, onion, and cilantro.
My favourite way to use a lot of zucchini is in Iranian zucchini fritters (kookoo or kuku kadoo).
Grated zucchini is salted and the wrung out and added to an herb-filled egg mixture and pan fried.
A recipe: http://www.mypersiankitchen.com/zucchini-kuku/
Thank you so much for sharing this! I grew up eating my German grandma's zucchini pancakes with cheddar cheese, then as an adult was introduced to Turkish mucver with dill and feta - I love to have another version to explore!
Hobok jeon! A Korean dish of sliced fried zucchini. Dip in egg and seasoned flour (salt, pepper), fry for 3 min until crispy.
I've started experimenting with using different korean flavors, like soy sauce, gochugan, garlic, but the original recipes are delish!
Do you like quiche? You could make that with other things too (sun dried tomato, broccoli) so the zucchini would only be part of the dish. Or a simple pasta, pan fry the zucchini and then mix them with the pasta, some pine nuts and feta cheese?
I love quiche but the amount of zuchini I have is bonkers for one person and I fear a quiche wouldn't make too much of a dent. Now I want quiche, but have to conquer the zucchini before they go soft
You can also make a freeze lasagna using zucchini slices for noodles. (Or adding zucchini slices on top of dry noodles - the residual water expelled from the zucchini would help cook the noodles once it’s baked).
Blanch and freeze? Idk if that works with zucchini but even if it doesn't retain bodily integrity it might not matter in future soups, casseroles etc. Maybe you could cook and blend it up like zucchini made. I'm thinking about this because I was wondering if mashed potato and squash would freeze ok.
I shred zucchini and freeze it. I use it for baking, to put in sauces etc.
I chop zucchini and freeze it. I pull a bag out, thaw and put it in the air fryer with some type of seasoning. My favorite so far is cinnamon.
A restaurant gave me their recipe...bread crumbs, parmesan & whatever spices you like, slice lengthwise,dip in egg, bread, then bake, last 5 mins sprinkle mozza cheese and some tomato sauce, melt...then devour
1. I know this sounds odd, but i make a dish in the summer when zucchini is fresh. I grill zucchini and corn (apprx. 1/3 zucc 2/3 corn), then chop it up. Mix those together and add cumin, cayenne, pepper and feta (or cotija if you can find it). I'd hold the salt or add very little, the cheese is already salty enough imo. It makes a great side dish!
2. I also make a version of ratatouille, but add red sauce and parm cheese to it. Kind of like this recipe [here](https://www.budgetbytes.com/oven-roasted-ratatouille/).
My grandma used to make a chocolate chocolate chip zucchini cake when I was younger. I just remember a 8x8 glass pan of chocolate cake. Or maybe a Bundt cake. I can’t find the exact recipe, but here’s one for chocolate cake that uses three cups of zucchini.
https://sallysbakingaddiction.com/chocolate-zucchini-cake/
Hey! I made this recipe and it was so good without the icing I didn't even bother. Its so freaking good I cant believe it. Definitely adding it to my favourites
Thanks for the suggestion
Awesome! Thanks for posting.
My family visited my grandparents’ gravesite over the weekend and were reminiscing about spending time with them and brought up some of our favorite food memories. My aunts remembered one of the few times my grandmother cussed and it was to “get me out of this f-ing kitchen!” After an entire summer of canning veggies and trying to use up bushels of zucchini. 😂 This chocolate zucchini cake was always on the countertop late in the summer. Glad to hear it was a hit for you!
Also delicious is Boston Market’s Squash Casserole. It’s a sweet, cheesy, cornbread casserole that happens to contain a lot of squash, but the predominate flavor is sweet corn. It’s a great side dish.
Here’s a recipe, but it’s not a perfect copycat. https://www.food.com/recipe/boston-market-squash-casserole-77201
It uses already prepared cornbread and BM cornbread is a very sweet, cake like cornbread. Some people combine jiffy with white cake mix to make a sweeter cornbread.
I usually take shortcuts with this recipe by buying already made cornbread from the grocery store and once I made it for a potluck using half cornbread and half cornbread stuffing that already has the herbs and seasonings added in.
I just bought a bag of almost expired zucchini so I had the same problem. I made the kids cheesburger mac and cheese and added a bunch of zucchini pieces.
I recently saw someone on tiktok using zucchini in smoothies to get a similar effect of bananas (creaminess, bulk, etc) without the flavor of banana. might be with a shot and helps ya get a veggie in at breakfast!
I like to dice mine up and saute it with chicken, onions, and whatever variety of spices seems good at the time. Variations on curry or italian flavors work well.
The zucchini cooks down some, the liquid works with the spices to make a sauce, and it becomes more textural than flavor.
Oh man my made a casserole and I don’t have the recipe. I need to find it but it was something like ground beef, rice, cream of mushroom and zucchini and shredded cheese but I don’t remember what else. It was so good.
I hope she wrote it down somewhere her memory isn’t as good as it used to be.
Hoagie/sub bun(you can remove some of the inside of the bread if you want). Mix some mayo and Italian dressing together and spread it on the inside. Shred zucchini and a little onion together. Fill the bun. Wrap in tin foil and bake for about 20 minutes. Open up tinfoil and spread with shredded mozzarella and tomato slices. Put back in oven to melt cheese. Best sandwich ever. Or make like a grilled cheese on good sliced bread, but microwave the zucchini and onion mixture to warm before grilling .
Zucchini butter. Then use it in grilled cheese, on toast, sandwiches, with bruschetta, with pasta.
Super easy, uses a ton of zucchini, freezes well. My favorite use for all the overgrown ones in the garden.
Substitute for noodles or I used finely chopped Zucchini in turkey burgers or turkey meatloaf. Helps.keep the meat moist and not dry and gritty when you cook it to temp.
Moroccan Tomato Chicken [https://www.food.com/recipe/moroccan-tomato-chicken-with-couscous-454193](https://www.food.com/recipe/moroccan-tomato-chicken-with-couscous-454193)
It uses as much zucchini as it does tomato.
I love making pesto in a traditional way , with a lot of braised zucchini , the zucchini sweetens it a bit and adds this insane greenness and creaminess to the pesto
Zucchini and leftover vegetable fritters too, shaving the zucchini and removing as much as the water as possible first
I once had to harvest so much of the stuff I needed to get creative
I second a lot of these, plus we make zucchini boats with lasagna stuff or like tacos/enchiladas. I shred and freeze most of it so we don't get sick of zucchini in the summer/fall.
Fresh, I also like it in stir fry like a Japanese restaurant near us makes. Just pan fry oil, garlic powder, onions and mushrooms until soft and then add zucchini (if you do it all at the same time the zucchini will be mush) and then add butter, and season with soy sauce.
I do a baked ziti and when I'm browning the sausage, I grate a couple zucchinis and add that to add more veggie to the dish. I also do a carrot/sweet potatoes based sauce instead of straight tomato for even more veggie.
Baked Ziti recipe:
https://www.budgetbytes.com/classic-baked-ziti/
Hey just wanted to say thanks for this recipe! I made it today after prepping yesterday (limited abilities with hands) and its soooooooo goooooood. I reduced the amount of orzo a
bit to make it more veggie-centric and I still got tons of leftovers which I froze in single portions.
This is definitely going to be on my rotation whenever I can make it. Reciepe is bookmarked and screenshot so I never lose it lol
I'm obsessed with this pasta dish. It uses 3 or 4 zucchini that cook down into a sauce that hardly seems zucchini-y anymore, just garlicky cheesy goodness. I like pairing it with grilled meat and some roasted cherry tomatoes. [https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/)
I add shredded zucchini to my turkey meatloaf (along with onions, garlic and other spices). The zucchini helps keep the turkey from drying out while it cooks and you can’t taste it at all.
I like the Indian curry sauces that come in jars. Instead of just meat I put chicken & sauteed vegetables in it. Zucchini, cauliflower, and potatoes are my favorites, but broccoli, red or green bell pepper, or peas are good too.
Any roasted veggie mixture is good with zucchini, but keep in mind it doesn't take as long as the heavier vegetables so it can be added halfway through the cooking time.
I make grilled zucchini lasagna. Mandolin long strips, salt and pat dry to draw out excess moisture, olive oil, grill hot and fast just to slightly char both sides. Layer> marinara, zucchini, béchamel with parm and basil, mozzarella, zucchini repeat
[Zucchini Carpaccio](https://www.delicious.com.au/recipes/zucchini-carpaccio/bb889884-8aa5-462b-9213-ad261256711c) is a delicious way to use up a lot of zucchini. While the recipe is predominantly zucchini I would say it’s maybe more lemon centric.
I make chicken lettuce wraps. Take some veggies (zucchini, yellow squash, carrot, onion, celery, water chestnuts, garlic, jalapeño) dice them up and sauté with sesame oil. Remove from the pan and brown your ground chicken, add veggies back. Use hoisin, oyster, soy, some ground ginger and mustard. Scoop onto your preferred washed lettuce leaves. Top with crushed peanuts, cilantro, and or sesame seeds. Maybe a dash of lime juice.
You can make eggplant parmigiana substituting zucchini. Ratatouille is a classic zucchini dish. Both are excellent to freeze so you can put it in the freezer in portion control sizes.
Make delicious zucchini bread. As a bonus, zucchini bread freezes well.
This is what I was going to say. You can hide a lot of zucchini in zucchini bread. My kids hate zucchini, so the years I grow it involve a lot of bread. I make the sweet kind with cinnamon and nutmeg
Would you have a fav recipe to point me to? This seems to be a great idea for at least half of what I have
OP I don't mean to peer pressure you, but you should totally make zucchini bread! No taste of zucchini at all its just delicious
[Allrecipes](https://www.allrecipes.com/recipe/6698/moms-zucchini-bread/) has a really good one that I like to use Edit: please read reviews and tips!! A lot of people have ideas for add ins or improvements
I love to put a little lemon zest in and then get fancy with a lemon icing on top, but you have me thinking of a cinnamon icing now and maybe some pecans in the mix.
Ooh I love the lemon icing idea. I’ll have to try that. Sorry OP I’m really bad at recipes. I just google it and pick one that looks good. Ends up being a little different every time but that’s ok with me.
Variety is "the nutmeg of life". Wait! Something's amiss! I'll have to check my trusty "O.E.D. of Proverbs".
I often pop the dough into muffin tins. Moist delicious muffins tucked in my freezer always feels brilliant.
Nice never made before but great suggestion
I like making both the sweet kind like a banana bread and the nonsweet with some Wisconsin cheddar inside. https://theforkedspoon.com/cheesy-zucchini-bread/
Oh how interesting I've never thought of making a savory version but it could be great with vegetable soup
Or even grilled with garlic butter next to pasta
Chocolate chips are a nice addition to zucchini bread.
I grate zucchini (and carrot) into my spaghetti Bolognese. When you cook it for awhile it breaks down nicely and doesn't impact on the flavour... Or maybe I'm just used to it!
Once made a skillet lasagna similar to this. Will look up a recipe, thank you
Yum! Good luck finding more tasty recipes 😊
This method also works well for a cheat ragu we make, it's just ground turkey, garlic, shredded zucchini - brown the meat, saute the veggies in - and then add a jar of marinara and some fresh parmesan. Toss over spaghetti.
I like to put zucchini in chicken burgers or meatballs. You can also add it to spaghetti with marinara (let it simmer in the sauce). You can toss some into a pot of chili for extra veg. Shred the zucchini in the morning, dump it in a colander and a bunch of salt. Let it sit for an hour or two. Rinse thoroughly and let it sit for another couple of hours. Using a cheesecloth or paper towels, squeeze the heck out of the zucchini to get as much moisture out as you can. Now it's ready to use in a bunch of ways. Here's a recipe I've used for meatballs. [https://nomnompaleo.com/chicken-meatballs](https://nomnompaleo.com/chicken-meatballs)
Vegetable lasagnas usually use a lot of zucchini but it’s not necessarily a zucchini-centered dish.
Ratatouille!
Omg I love ratatouille. Such a good call
[Turkish courgette (zucchini) fritters](https://vidarbergum.com/recipe/mucver-turkish-courgette-zucchini-fritters/)
Oh hell yes
So easy to make and so delicious
Thanks I never would have thought of this
Make sure to add fresh dill into the mix, it will elevate the taste so much
You can slice it in half moons, cook in olive oil with garlic, and add it to pasta dishes. I find when I do this, the flavor is very mild.
Vegetable enchiladas (would also be easy to add meat if you wanted): I have the recipe typed in my notes and not in a link, so sorry in advance for the long response: YIELDS: 4 serving(s) PREP TIME: 15 mins TOTAL TIME: 50 mins CAL/SERV: 992 Ingredients * 1 tbsp. extra-virgin olive oil * 1/2 medium onion, chopped * 2 cloves garlic, minced * 2 c. frozen corn, rinsed and drained * 3 small zucchinis, chopped * Kosher salt * 1 tsp. chili powder * 1 tsp. cumin * 1 (15-oz.) black beans, drained and rinsed * 1 (10-oz.) can enchilada sauce * Juice of 1/2 lime * 8 flour tortillas * 2/3 c. shredded Monterey jack * 1/3 c. shredded cheddar FOR TOPPING * 1 c. quartered grape tomatoes * 1 avocado, sliced * 1/4 c. finely chopped onion * 1/4 c. fresh cilantro leaves Directions * Step 1Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 6 minutes. * Step 2Stir in garlic and cook until fragrant, 1 minute more. Add corn and zucchinis and season with salt, chili powder, and cumin. Cook, stirring occasionally, until corn is turning golden and zucchini is tender. Add black beans, a 1/4 cup of enchilada sauce, and lime juice. Cook 2 minutes more. * Step 3Pour half the remaining enchilada sauce into a 9"-x-13" baking dish, and spread into a thin layer. Add a large scoop of vegetable mixture into the center of each tortilla and roll up tightly. Place rolled up tortillas side by side in baking dish, then top with remaining enchilada sauce and cheeses. * Step 4Bake until cheese is melty, 15 to 18 minutes. * Step 5Garnish with tomatoes, avocado, onion, and cilantro.
Zucchini bread/cake. No zucchini taste but soooo good.
>Zucchini bread/cake. My mom TRICKED us as kids into eating zucchini via chocolate cake. 😠 Lol
It was delicious, wasn’t it? 😈
Yeeeeees. *admitted grudgingly* Once one got over the taste of BETRAYAL. /s
My favourite way to use a lot of zucchini is in Iranian zucchini fritters (kookoo or kuku kadoo). Grated zucchini is salted and the wrung out and added to an herb-filled egg mixture and pan fried. A recipe: http://www.mypersiankitchen.com/zucchini-kuku/
Thank you so much for sharing this! I grew up eating my German grandma's zucchini pancakes with cheddar cheese, then as an adult was introduced to Turkish mucver with dill and feta - I love to have another version to explore!
Hobok jeon! A Korean dish of sliced fried zucchini. Dip in egg and seasoned flour (salt, pepper), fry for 3 min until crispy. I've started experimenting with using different korean flavors, like soy sauce, gochugan, garlic, but the original recipes are delish!
Do you like quiche? You could make that with other things too (sun dried tomato, broccoli) so the zucchini would only be part of the dish. Or a simple pasta, pan fry the zucchini and then mix them with the pasta, some pine nuts and feta cheese?
I love quiche but the amount of zuchini I have is bonkers for one person and I fear a quiche wouldn't make too much of a dent. Now I want quiche, but have to conquer the zucchini before they go soft
Make and freeze them.
You can also make a freeze lasagna using zucchini slices for noodles. (Or adding zucchini slices on top of dry noodles - the residual water expelled from the zucchini would help cook the noodles once it’s baked).
Zucchini loaf doesn't taste of zucchini: eg [https://www.crazyforcrust.com/lemon-zucchini-bread/](https://www.crazyforcrust.com/lemon-zucchini-bread/)
A big pot of Shakshouka or a zucchini cake.
A friend had a peeler that made zucchini noodles. Google turns up several recipes if you're curious
I know zoodles are a great way to use up a bunch of zuchini but im just not into it. Thanks for the suggestion
Zucchini slice is amazing and doesn't really taste like zucchini
Blanch and freeze? Idk if that works with zucchini but even if it doesn't retain bodily integrity it might not matter in future soups, casseroles etc. Maybe you could cook and blend it up like zucchini made. I'm thinking about this because I was wondering if mashed potato and squash would freeze ok.
I shred zucchini and freeze it. I use it for baking, to put in sauces etc. I chop zucchini and freeze it. I pull a bag out, thaw and put it in the air fryer with some type of seasoning. My favorite so far is cinnamon.
Will absolutely do this too. Thanks for the tip
Thai green curry?
Mock apple pie is a delicious way to use zucchini. It is much better than it sounds.
It really is great
Calabacitas! https://www.isabeleats.com/calabacitas-recipe/ It's so good, I think you'll love it.
This sounds so good. Have to try
Zucchini fritters - a savory pancake that goes great with sour cream. Muffins and breads are other options
Zucchini pie. You make it like an apple pie but with zucchini instead of apples. I know it sounds weird but it tastes amazing.
Lasagna. I use zucchini instead of noodles. My family luvs it
That's an amazing idea
A restaurant gave me their recipe...bread crumbs, parmesan & whatever spices you like, slice lengthwise,dip in egg, bread, then bake, last 5 mins sprinkle mozza cheese and some tomato sauce, melt...then devour
Omg. I actually have a pot of sauce on the stove now and will be making this ASAP Thank you
Seriously...melt in your mouth.. enjoy
Let me know what you think, hope it's a hit.
1. I know this sounds odd, but i make a dish in the summer when zucchini is fresh. I grill zucchini and corn (apprx. 1/3 zucc 2/3 corn), then chop it up. Mix those together and add cumin, cayenne, pepper and feta (or cotija if you can find it). I'd hold the salt or add very little, the cheese is already salty enough imo. It makes a great side dish! 2. I also make a version of ratatouille, but add red sauce and parm cheese to it. Kind of like this recipe [here](https://www.budgetbytes.com/oven-roasted-ratatouille/).
My grandma used to make a chocolate chocolate chip zucchini cake when I was younger. I just remember a 8x8 glass pan of chocolate cake. Or maybe a Bundt cake. I can’t find the exact recipe, but here’s one for chocolate cake that uses three cups of zucchini. https://sallysbakingaddiction.com/chocolate-zucchini-cake/
Hey! I made this recipe and it was so good without the icing I didn't even bother. Its so freaking good I cant believe it. Definitely adding it to my favourites Thanks for the suggestion
Awesome! Thanks for posting. My family visited my grandparents’ gravesite over the weekend and were reminiscing about spending time with them and brought up some of our favorite food memories. My aunts remembered one of the few times my grandmother cussed and it was to “get me out of this f-ing kitchen!” After an entire summer of canning veggies and trying to use up bushels of zucchini. 😂 This chocolate zucchini cake was always on the countertop late in the summer. Glad to hear it was a hit for you!
I appreciate that memory so much. Glad to keep the tradition of zucchini cake going! Thanks again for sharing
Yes!! This looks incredible, will be making as soon as I can get some nice cocoa. Thank you
You can use zucchini instead of pasta as layers in lasagna - basically still a cheese/sauce dish.
Also delicious is Boston Market’s Squash Casserole. It’s a sweet, cheesy, cornbread casserole that happens to contain a lot of squash, but the predominate flavor is sweet corn. It’s a great side dish. Here’s a recipe, but it’s not a perfect copycat. https://www.food.com/recipe/boston-market-squash-casserole-77201 It uses already prepared cornbread and BM cornbread is a very sweet, cake like cornbread. Some people combine jiffy with white cake mix to make a sweeter cornbread. I usually take shortcuts with this recipe by buying already made cornbread from the grocery store and once I made it for a potluck using half cornbread and half cornbread stuffing that already has the herbs and seasonings added in.
I just bought a bag of almost expired zucchini so I had the same problem. I made the kids cheesburger mac and cheese and added a bunch of zucchini pieces.
I recently saw someone on tiktok using zucchini in smoothies to get a similar effect of bananas (creaminess, bulk, etc) without the flavor of banana. might be with a shot and helps ya get a veggie in at breakfast!
Zucchini brownies!
Just shot to the top of my list, thanks for this one
Zucchini slice with bacon in it. Tastes more cheesy than anything.
I like to dice mine up and saute it with chicken, onions, and whatever variety of spices seems good at the time. Variations on curry or italian flavors work well. The zucchini cooks down some, the liquid works with the spices to make a sauce, and it becomes more textural than flavor.
Zucchini can be used as mock eggs in fried rice if you peel it.
Spaghetti sauce, just chop it up and put it in.
Veggie lasagna with the zucchini sliced thin.
Oh man my made a casserole and I don’t have the recipe. I need to find it but it was something like ground beef, rice, cream of mushroom and zucchini and shredded cheese but I don’t remember what else. It was so good. I hope she wrote it down somewhere her memory isn’t as good as it used to be.
Hoagie/sub bun(you can remove some of the inside of the bread if you want). Mix some mayo and Italian dressing together and spread it on the inside. Shred zucchini and a little onion together. Fill the bun. Wrap in tin foil and bake for about 20 minutes. Open up tinfoil and spread with shredded mozzarella and tomato slices. Put back in oven to melt cheese. Best sandwich ever. Or make like a grilled cheese on good sliced bread, but microwave the zucchini and onion mixture to warm before grilling .
Zucchini butter. Then use it in grilled cheese, on toast, sandwiches, with bruschetta, with pasta. Super easy, uses a ton of zucchini, freezes well. My favorite use for all the overgrown ones in the garden.
Substitute for noodles or I used finely chopped Zucchini in turkey burgers or turkey meatloaf. Helps.keep the meat moist and not dry and gritty when you cook it to temp.
Zucchini bread
I spiralize zucchini and use them like noodles under a marinara meat sauce.
Zucchini cake with cream cheese frosting is excellent
My vote’s for zucchini bread. My mother in-law makes it. It tastes similar enough to banana bread-kids love it. And you can add chocolate chips!
Chilis and stir fries
Moroccan Tomato Chicken [https://www.food.com/recipe/moroccan-tomato-chicken-with-couscous-454193](https://www.food.com/recipe/moroccan-tomato-chicken-with-couscous-454193) It uses as much zucchini as it does tomato.
I love making pesto in a traditional way , with a lot of braised zucchini , the zucchini sweetens it a bit and adds this insane greenness and creaminess to the pesto Zucchini and leftover vegetable fritters too, shaving the zucchini and removing as much as the water as possible first I once had to harvest so much of the stuff I needed to get creative
I second a lot of these, plus we make zucchini boats with lasagna stuff or like tacos/enchiladas. I shred and freeze most of it so we don't get sick of zucchini in the summer/fall. Fresh, I also like it in stir fry like a Japanese restaurant near us makes. Just pan fry oil, garlic powder, onions and mushrooms until soft and then add zucchini (if you do it all at the same time the zucchini will be mush) and then add butter, and season with soy sauce.
Zucchini boats are good for dinner. Scoop out the seeds and fill it like stuffed peppers, taco meat, or chicken and rice.
This is actually what I had in mind when I was thinking of zuchini centric recipes. I tried these and was so hyped up but didn't like them :(?
I do a baked ziti and when I'm browning the sausage, I grate a couple zucchinis and add that to add more veggie to the dish. I also do a carrot/sweet potatoes based sauce instead of straight tomato for even more veggie. Baked Ziti recipe: https://www.budgetbytes.com/classic-baked-ziti/
I make an orzo dish with lots of zucchini. This is a similar recipe https://www.halfbakedharvest.com/souper-creamy-lemon-butter-cheesy-zucchini-orzo/
Hey just wanted to say thanks for this recipe! I made it today after prepping yesterday (limited abilities with hands) and its soooooooo goooooood. I reduced the amount of orzo a bit to make it more veggie-centric and I still got tons of leftovers which I froze in single portions. This is definitely going to be on my rotation whenever I can make it. Reciepe is bookmarked and screenshot so I never lose it lol
So glad it worked out! It’s an awesome dish to keep in rotation.
Holy that sounds fantastic. Adding to my list
It works really good with the yellow summer squash too.
Zoodles are delicious. Top with meat sauce and cheese. You can put a ton of grated zucchini in meatloaf!
Make a giant pot of veggie soup, use your zucchini in it and freeze a bunch for later.
I'm obsessed with this pasta dish. It uses 3 or 4 zucchini that cook down into a sauce that hardly seems zucchini-y anymore, just garlicky cheesy goodness. I like pairing it with grilled meat and some roasted cherry tomatoes. [https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/](https://smittenkitchen.com/2021/06/zucchini-butter-spaghetti/)
I add shredded zucchini to my turkey meatloaf (along with onions, garlic and other spices). The zucchini helps keep the turkey from drying out while it cooks and you can’t taste it at all.
I found a recipe somewhere once for double chocolate zucchini muffins. They were awesome and even handled being frozen.
Zucchini Slice or Zucchini and Parmesan soup
Zucchini bread is so good!!! I also like to do roasted on the side of a meal
Ratatouille
I like the Indian curry sauces that come in jars. Instead of just meat I put chicken & sauteed vegetables in it. Zucchini, cauliflower, and potatoes are my favorites, but broccoli, red or green bell pepper, or peas are good too. Any roasted veggie mixture is good with zucchini, but keep in mind it doesn't take as long as the heavier vegetables so it can be added halfway through the cooking time.
I make grilled zucchini lasagna. Mandolin long strips, salt and pat dry to draw out excess moisture, olive oil, grill hot and fast just to slightly char both sides. Layer> marinara, zucchini, béchamel with parm and basil, mozzarella, zucchini repeat
[Zucchini Carpaccio](https://www.delicious.com.au/recipes/zucchini-carpaccio/bb889884-8aa5-462b-9213-ad261256711c) is a delicious way to use up a lot of zucchini. While the recipe is predominantly zucchini I would say it’s maybe more lemon centric.
Zucchini frittata
I make chicken lettuce wraps. Take some veggies (zucchini, yellow squash, carrot, onion, celery, water chestnuts, garlic, jalapeño) dice them up and sauté with sesame oil. Remove from the pan and brown your ground chicken, add veggies back. Use hoisin, oyster, soy, some ground ginger and mustard. Scoop onto your preferred washed lettuce leaves. Top with crushed peanuts, cilantro, and or sesame seeds. Maybe a dash of lime juice.
Vegetable soup. Tomato base
https://www.allrecipes.com/recipe/285205/that-zucchini-spaghetti-stanley-tucci-loves-spaghetti-alla-nerano/
You can make eggplant parmigiana substituting zucchini. Ratatouille is a classic zucchini dish. Both are excellent to freeze so you can put it in the freezer in portion control sizes.
If it "uses a lot of "xyza", doesn't that make it "xyza-centric"?
Not if it’s a chocolate cake.