11 Zucchini Recipes You Need to Try Before Summer Ends

 

You know that feeling when zucchini starts popping up everywhere in your garden and at the farmers market? Summer is in full swing and those green veggies are coming at you fast. Before you know it, you've got a dozen zucchinis sitting on your counter and zero idea what to do with them.Well, don't worry, we've got you covered. We asked our readers for their favorite ways to use up zucchini and they delivered. From zucchini bread to zucchini lasagna to zucchini fritters, these 11 recipes are creative, delicious, and will help you make the most of zucchini season. No more wondering what to do with your garden haul—get ready to cook your way through these tasty zucchini recipes before summer ends!

Zucchini Noodle Pad Thai

Zucchini noodles, or zoodles, are a delicious low-carb alternative to pasta. This zoodle pad thai is packed with flavor from fresh lime juice, fish sauce, chili peppers, and peanuts.

To make the zoodles, spiralize 2-3 zucchini into long noodle shapes. Set aside.

Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add 3 cloves of minced garlic, 1 diced onion, and 1/2 cup sliced bell peppers; stir fry until crisp-tender, about 3 minutes.

Add the zoodles, 2 tablespoons lime juice, 3 tablespoons fish sauce, 2 teaspoons sugar, and crushed red pepper flakes to taste. Toss to combine and cook, stirring frequently, until the zoodles are heated through, about 2 minutes.

Push the veggies to the side and scramble 2-3 eggs in the center of the skillet. Mix the eggs into the zoodles. Add 1/2 cup shredded carrots, 1/2 cup fresh cilantro, 1/2 cup chopped peanuts, and 2 sliced scallions. Toss to combine.

Remove from heat and serve immediately, topped with extra peanuts, cilantro, lime wedges, and Sriracha sauce (optional). The fresh, vibrant flavors of the lime, cilantro and chili peppers pair perfectly with the mild zucchini noodles. This low-carb, gluten-free pad thai will satisfy your takeout craving in a healthy, homemade way.

Dig in and enjoy this zesty zoodle dish before the summer zucchini season ends! Your taste buds will thank you.

Chocolate Zucchini Bread

Nothing says summer like fresh zucchini from the garden. And one of the tastiest ways to use up your bounty is in chocolate zucchini bread. This decadent treat comes together in just over an hour and is perfect for breakfast, snacking or dessert.

To make chocolate zucchini bread, you'll need:

• 3 cups all-purpose flour

• 1/2 cup cocoa powder

• 2 teaspoons baking soda

• 1 teaspoon salt

• 3 eggs

• 1 cup vegetable oil

• 2 1/4 cups sugar

• 2 teaspoons vanilla extract

• 2 cups shredded zucchini

• 1 cup chocolate chips (optional)

Preheat the oven to 350 F. Grease two 9x5 inch loaf pans.

In a bowl, whisk together the flour, cocoa, baking soda and salt. In another bowl, beat the eggs, then stir in the oil, sugar and vanilla. Add the dry ingredients to the wet ingredients and mix just until combined. Gently fold in the zucchini and chocolate chips.

Pour the batter into the prepared pans and bake for about 50-60 minutes, until a toothpick inserted into the center comes out clean. Allow bread to cool before slicing and enjoying!

The chocolate and zucchini are a match made in heaven. The zucchini adds moisture without changing the flavor, while the chocolate chips provide little bursts of chocolatey goodness in every bite. This quick bread freezes well for up to 3 months - if it lasts that long! Your family and friends will devour this delicious, most certainly not-your-grandma's zucchini bread.

Zucchini Lasagna Roll-Ups

Make the Zucchini Lasagna Roll-Ups

One of our favorite ways to use up zucchini in the summer is to make zucchini lasagna roll-ups. These cheesy, saucy rolls are perfect for a weekend meal or freezing for later. Here’s how you can make them:

Gather the ingredients: zucchini, ricotta or cottage cheese, mozzarella cheese, parmesan cheese, egg, garlic, basil, oregano, salt, pepper, tomato sauce and lasagna noodles.

Use a vegetable peeler or mandoline to slice the zucchini into long, thin strips. Place in a colander, sprinkle with salt and let sit for 30 minutes. Gently squeeze out excess moisture with your hands or a towel.

Mix the ricotta, mozzarella, parmesan, egg, garlic and spices in a bowl. Add salt and pepper to taste.

Cook the lasagna noodles according to package directions; drain and set aside.

Spread 1/2 cup of the tomato sauce over the bottom of a 9x13-inch baking dish. Place a spoonful of the cheese mixture on one end of each zucchini strip and roll it up. Place seam side down in the dish. Repeat with remaining zucchini and cheese.

Top with remaining tomato sauce and mozzarella cheese. Cover with foil and bake at 350 F for 30 minutes. Uncover, increase heat to 400 F and bake 5 more minutes until bubbly.

Let stand 10 minutes, then cut into squares and serve. These zucchini lasagna roll-ups can be prepared ahead and frozen before baking - just thaw, bake as directed and enjoy! They’re a great make-ahead meal for busy nights.

Give these zucchini lasagna roll-ups a try and let us know what you think. We’re always looking for more ways to use up the zucchini harvest before the plants stop producing. Enjoy!

Zucchini Fritters With Lemon Yogurt Sauce

Zucchini fritters are always a crowd favorite, but these ones take the cake. Crispy on the outside and tender on the inside, they pair perfectly with a cool lemon yogurt sauce.

Ingredients

For the fritters:

• 2 zucchini, shredded

• 1/2 cup all-purpose flour

• 1/4 cup grated Parmesan cheese

• 1/4 cup chopped fresh parsley

• 3 eggs, beaten

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• Oil for frying (vegetable, canola, peanut, etc.)

For the lemon yogurt sauce:

• 1 cup plain Greek yogurt

• 2 tablespoons fresh lemon juice

• 1 tablespoon honey

• 1/4 teaspoon grated lemon zest

Instructions

1. To make the lemon yogurt sauce, whisk together the yogurt, lemon juice, honey, and lemon zest. Chill until ready to serve.

2. Place the shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt. Let sit for 15 minutes, then squeeze out as much moisture as possible with your hands or a kitchen towel.

3. Transfer the zucchini to a large bowl and mix with the flour, Parmesan, parsley, eggs, and pepper.

4. Heat 1/4 inch of oil in a large skillet over medium-high heat. Drop spoonfuls of the zucchini mixture into the oil, flattening into pancakes. Cook until golden brown, about 2 to 3 minutes per side. Transfer to a paper towel-lined plate.

5. Serve the fritters warm with the lemon yogurt sauce. These also make a great snack, appetizer, or brunch dish. Enjoy!

The key is not to overload the fritters with flour so they remain light and crunchy. Squeezing out the excess moisture from the zucchini is also important so the fritters hold together well. Customize them by adding in chopped sun-dried tomatoes, basil, or rosemary. And don’t forget to make extra lemon yogurt sauce - it’s seriously addictive!

Slow Cooker Beef and Zucchini Stew

Slow Cooker Beef and Zucchini Stew

What's better than coming home to the aroma of a hot, hearty beef stew simmering in the slow cooker? This recipe combines tender beef, zucchini, tomatoes and egg noodles in a rich broth for a satisfying one-pot meal.

• 1 lb beef chuck steak, cut into 1-inch cubes

• 2 medium zucchini, sliced

• 1 (15 oz) can diced tomatoes

• 1 onion, diced

• 3 cloves garlic, minced

• 1 tsp dried basil

• 1 tsp dried oregano

• 1 bay leaf

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 cup flour

• 1 cup beef broth

• 2 cups water

• 8 oz egg noodles

Toss the beef cubes in flour to coat and place in your slow cooker. Add the zucchini, tomatoes, onion, garlic and spices. Pour in the broth and water.

Cover and cook on Low for 6 to 8 hours until the beef is tender. Discard the bay leaf.

About 30 minutes before serving, cook the egg noodles according to package directions. Drain and add to the slow cooker, stirring gently to combine.

Serve the stew warm with crusty bread, salad, or cornbread. The longer cooking time will result in a thicker, more robust gravy. For a thinner stew, add more beef broth.

This comforting dish is perfect for casual dinners, family meals or feeding a crowd. The egg noodles absorb the flavorful broth and plump up as they simmer. Zucchini adds nutrition but melts into the background, and beef chuck becomes fork-tender after hours in the slow cooker.

Don't be afraid to adjust spices to your taste. Add a pinch of red pepper flakes for some heat or a bit more oregano and basil for an Italian-inspired flavor. Thicker stew or thinner soup - you decide! Most importantly, enjoy this simple, satisfying meal on a chilly evening. Buon appetito!

Conclusion

So there you have it, 11 zucchini recipes to keep you cooking all summer long. Whether you're looking for savory or sweet, healthy or decadent, you now have plenty of options to choose from. The best part is zucchini is so versatile and budget-friendly, you really can't go wrong. Now get out there and grab some zucchini from your garden or farmers market and start cooking! You'll be enjoying delicious zucchini bread, muffins, lasagna, fritters and more before summer ends. Let us know which recipes become your new favorites - we're always looking for more zucchini inspiration. Happy cooking and enjoy the rest of the summer!