There are about a billion blog posts about ways to use up zucchini, and I’m writing another. Why? Because I think it’s time to celebrate the often misunderstood zucchini! Sure, we all get inundated with squash, because the plants are so plentiful. Yes, they get a horrible rap because when they don’t get harvested they turn into baseball bats that are NOT good, and their only use is to feed the chickens or turn into zucchini cars for festival races. But that’s not the zucchini’s fault, its the gardener’s, for not harvesting at a decent size.
I think that zucchini, along with other summer squash, is one of the most versatile of vegetables. What other vegetable can be eaten both in fruit and flower form, and eaten raw, sauteed, roasted, as soup, baked both savory and sweet, pickled, fried, AND grilled? Really, we should be writing odes to zucchini, instead of lamenting of how much we have and how sick of it we are!
But I get it. After producing steadily from May until first frost, it is easy to get overwhelmed. Here are an assortment of ways to use up this super versatile veggie. I haven’t had a chance to make all of them yet, but we are only halfway through squash season!
- Fettuccine with Walnuts, Zucchini Ribbons, and Pecorino Romano
- Corn and Zucchini Salad with Feta
- Chickpea, Barley and Zucchini Ribbon Salad with Mint & Feta
- Zucchini as pasta itself, such as this Linguine
- Zucchini Butter (perfect on toasted bread with ricotta, topped with basil)
- Zucchini Gnocchi (ok, technically boiled…)
- Sauteed, alone or with a variety of veggies, like this one. Mix with pasta for an easy meal.
- Zucchini Cornbread
- Oven-baked Zucchini Chips
- Tortilla Espanola with Romesco Sauce
- Tomato Galette with Corn & Zucchini
- Stuffed Zucchini with a variety of fillings, such as this Mediterranean Style
- Herbed Summer Squash Bake
- Zucchini Brownies (there a billion different versions out there)
- Zucchini Bread with Oats
- Zucchini herb fritters with garlic yogurt sauce
- Fried Zucchini blossoms
- Savory Carrot & Zucchini Pancakes
Zucchini is a veggie that doesn’t need precision. It lends itself well to meals that are just thrown together. It pairs particularly well with: herbs (basil, parsley, marjoram &, thyme), cheese (such as feta, parmesan, & ricotta), other veggies (including corn, potatoes, eggplant, onions, tomatoes & peppers) garlic, lemon, olive oil, onions, salt, and vinegars (balsamic, red wine, sherry, white wine and champagne).
What’s your favorite way to use zucchini?