Are you looking for creative ways to use up your summer zucchini harvest? Or maybe you just love the taste and versatility of this nutritious vegetable. Whatever the reason, you’re in luck! Zucchini is one of the most deliciously versatile vegetables out there, and we’ve got 18 mouth-watering recipes to prove it.
From sweet treats like lemon poppy seed muffins and chocolate chip cookies, to savory dishes like zucchini pasta with basil pesto and zucchini curry, there’s something for everyone in this collection. And let’s not forget about the breakfast options! Zucchini and cheddar waffles, anyone?
In this article, we’ll dive into the world of shredded zucchini recipes that are sure to become new favorites. Whether you’re a seasoned cook or just starting out, these easy-to-make dishes will inspire you to get creative with your zucchini and try something new.
Zucchini Fritters with Garlic Aioli
These crispy zucchini fritters are the perfect summer snack, packed with flavor and texture. Paired with a creamy garlic aioli dip, you’ll be hooked from the first bite.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1/4 cup cornmeal
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable oil for frying
– Garlic Aioli (recipe below)
– Fresh parsley, chopped (optional)
Instructions:
1. In a bowl, combine grated zucchini, flour, cornmeal, egg, salt, and baking powder.
2. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
3. Using a spoon, drop small amounts of the zucchini mixture into the oil.
4. Flatten slightly with a spatula and cook for 2-3 minutes or until golden brown.
5. Flip and cook for an additional 1-2 minutes.
Garlic Aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine all ingredients in a bowl and mix well.
Shredded Zucchini Bread with Walnuts
This sweet bread recipe is a perfect way to use up excess zucchinis and add some crunch from walnuts. The result is a flavorful and aromatic loaf that’s ideal for snacking, sandwiches, or as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 cup shredded zucchini (about 2 medium-sized)
– 1/2 cup chopped walnuts
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, shredded zucchini, chopped walnuts, and vanilla extract. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Zucchini Pancakes with Herbed Sour Cream
These crispy zucchini pancakes are a delicious twist on traditional breakfast or brunch fare. The addition of herbed sour cream adds a tangy and refreshing touch to this flavorful dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1/4 cup herbed sour cream (see below for recipe)
– Fresh parsley or chives, chopped (optional)
Instructions:
1. In a large bowl, combine grated zucchini, flour, eggs, salt, and baking powder. Mix well.
2. Heat the olive oil in a non-stick skillet over medium heat.
3. Using a 1/4 cup measuring cup, scoop the zucchini mixture into the skillet.
4. Cook for 3-4 minutes or until bubbles appear on surface and edges start to dry.
5. Flip pancakes and cook for an additional 2 minutes.
Herbed Sour Cream:
– 8 ounces sour cream
– 1 tablespoon chopped fresh dill
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
Mix all ingredients together in a bowl until well combined. Serve with zucchini pancakes.
Cooking Time: 15-20 minutes (depending on pancake size)
Cheesy Zucchini Muffins
These moist and flavorful muffins are perfect for snacking or as a side dish for your next meal. The addition of grated zucchini and melted cheddar cheese gives them an extra boost of nutrition and flavor.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup grated zucchini
– 1/2 cup shredded cheddar cheese
– Optional: chopped fresh herbs like parsley or thyme
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, grated zucchini, and shredded cheese. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zucchini and Carrot Salad with Lemon Dressing
Celebrate the flavors of summer with this refreshing salad that combines the best of zucchini, carrots, and a tangy lemon dressing. This simple recipe is perfect for a light lunch or as a side dish to your favorite grilled meats.
Ingredients:
– 2 medium zucchinis, grated
– 4 medium carrots, peeled and grated
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the grated zucchini and carrots.
2. In a small bowl, whisk together the lemon juice and olive oil.
3. Pour the dressing over the zucchini-carrot mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley leaves, if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is best served chilled or at room temperature.
Zucchini Pasta with Basil Pesto
This recipe is a perfect blend of summer flavors, featuring tender zucchini noodles tossed in a vibrant basil pesto sauce. With only a few simple ingredients, you can create a delicious and nutritious meal that’s ready in no time.
Ingredients:
– 1 medium zucchini
– 8 oz pasta (linguine or spaghetti work well)
– 1/2 cup fresh basil leaves
– 1/4 cup grated Parmesan cheese
– 1/2 cup olive oil
– Salt and pepper to taste
– 1 clove garlic, minced
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. Using a spiralizer or a vegetable peeler, create zucchini noodles. Set aside.
3. In a food processor, combine basil leaves, Parmesan cheese, olive oil, garlic, and a pinch of salt and pepper. Process until smooth.
4. Add the cooked pasta to the pesto sauce and toss, adding some reserved pasta water if needed, to achieve a creamy consistency.
5. Combine the zucchini noodles with the pasta and pesto mixture. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Zucchini and Corn Fritters
These crispy fritters are a perfect summer treat, packed with the sweetness of corn and the freshness of zucchini. They’re great as an appetizer or side dish for your next barbecue.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 egg
– Optional: chopped fresh herbs like parsley or chives for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, corn kernels, flour, salt, and baking powder.
3. In a separate bowl, whisk together olive oil and egg. Add this mixture to the zucchini mixture and stir until combined.
4. Heat about 1/2 inch of oil in a large non-stick skillet over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the oil (about 1/4 cupfuls).
6. Cook for 3-4 minutes on each side or until golden brown and crispy.
7. Drain fritters on paper towels and serve warm.
Cooking Time: About 15 minutes per batch
Zucchini and Parmesan Risotto
This creamy risotto dish combines the flavors of sautéed zucchini, nutty Parmesan cheese, and aromatic garlic for a satisfying vegetarian meal. Perfect as a main course or side dish, this recipe is easy to make and packed with flavor.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchini and cook until tender, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in the cooked zucchini, garlic, and Parmesan cheese. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 25-30 minutes
Zucchini and Chickpea Curry
This recipe combines the flavors of India with the freshness of summer zucchini, making it a delicious and healthy option for a quick dinner. The addition of chickpeas adds protein and texture to this flavorful curry.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add zucchini and chickpeas. Cook, stirring occasionally, until zucchini is tender, about 5-6 minutes.
5. Stir in coconut milk. Simmer for 2 minutes to allow flavors to meld together.
6. Garnish with cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Zucchini and Spinach Quiche
This quiche is a great way to use up summer’s bounty of zucchinis and spinach. The result is a flavorful, savory pie that’s perfect for breakfast, lunch, or dinner.
Ingredients:
– 1 9-inch pie crust
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cups fresh spinach leaves
– 2 tablespoons butter, melted
– 1 cup grated cheddar cheese (vegetarian)
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini slices in melted butter until tender. Add spinach leaves and cook until wilted.
3. Roll out pie crust and place in a 9-inch tart pan with a removable bottom.
4. Arrange cooked zucchini and spinach mixture evenly over the pie crust.
5. Sprinkle grated cheese and heavy cream over the filling.
6. Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
Cooking Time: 35-40 minutes
Zucchini and Cheddar Waffles
Start your day with a flavorful and healthy twist on traditional waffles, featuring the natural sweetness of zucchini and the creaminess of cheddar cheese.
Ingredients:
– 1 medium zucchini, grated
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 2 tablespoons butter, melted
– 1/2 cup shredded cheddar cheese
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. Add grated zucchini, eggs, milk, and melted butter to the dry ingredients; mix until just combined.
4. Stir in shredded cheddar cheese.
5. Pour approximately 1/4 cup of batter onto the preheated waffle iron.
6. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
7. Repeat with remaining batter.
Cooking Time: 15-20 minutes (depending on waffle iron)
Zucchini and Tomato Gratin
This vibrant side dish or main course combines the best of summer’s bounty: tender zucchini, juicy tomatoes, and creamy cheese. Perfect for a warm-weather gathering or a cozy night in.
Ingredients:
– 2 medium zucchinis, sliced
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini and garlic in olive oil until tender.
3. Add diced tomatoes, salt, and pepper; cook for 5 minutes.
4. In a separate bowl, mix Parmesan cheese and heavy cream.
5. Grease a 9×13-inch baking dish with butter or cooking spray.
6. Arrange zucchini mixture in the dish, followed by the cheese-cream mixture.
7. Top with additional grated Parmesan cheese (optional).
8. Bake for 25-30 minutes, or until golden brown and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Potato Hash
This hearty hash combines the natural sweetness of zucchini with the earthy flavor of potatoes, making it a perfect side dish or breakfast option. With just a few simple ingredients and minimal prep time, this recipe is sure to become a favorite.
Ingredients:
– 2 medium zucchinis, diced
– 1 large potato, peeled and diced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine zucchini and potato.
3. Drizzle with olive oil and sprinkle with salt and pepper.
4. Toss to coat, then spread the mixture out in a single layer on a baking sheet.
5. Roast for 20-25 minutes, or until the potatoes are tender and lightly browned.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 20-25 minutes
Zucchini and Ricotta Stuffed Shells
A creative twist on traditional stuffed shells, this recipe combines the flavors of zucchini, ricotta cheese, and tomato sauce for a delicious and healthy meal.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and chopped
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– Salt and pepper to taste
– 1 cup marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a bowl, combine chopped zucchini, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked shell with the zucchini-ricotta mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Zucchini and Feta Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the savory flavors of zucchini and feta cheese, creating a delightful summer dish. Perfect for a quick weeknight meal or a weekend lunch.
Ingredients:
– 4 bell peppers (any color)
– 2 medium zucchinis, diced
– 1/2 cup crumbled feta cheese
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a skillet, heat the olive oil over medium-high. Add garlic and cook for 1 minute. Add zucchini and cook until tender, about 5 minutes.
4. Stuff each pepper with the zucchini mixture, followed by crumbled feta cheese.
5. Season with salt and pepper to taste.
6. Bake for 25-30 minutes or until peppers are tender.
Cooking Time: 25-30 minutes
Zucchini and Lemon Poppy Seed Muffins
These moist and flavorful muffins combine the sweetness of lemon with the savory zucchini, all wrapped up in a crunchy poppy seed topping. Perfect for breakfast or a snack.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon vanilla extract
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, egg, zucchini, lemon juice, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Sprinkle with poppy seeds.
6. Bake for 18-20 minutes or until a toothpick inserted in center comes out clean.
Zucchini and Chocolate Chip Cookies
Moist zucchini adds natural sweetness and texture to these chewy cookies, while dark chocolate chips provide a rich and indulgent contrast. Perfect for a sweet treat or snack.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup dark chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy.
3. Beat in eggs, then stir in grated zucchini and vanilla extract (if using).
4. Gradually mix in flour, baking soda, and salt.
5. Stir in dark chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Zucchini and Blueberry Breakfast Bake
Start your day with a sweet and savory twist on breakfast, combining the freshness of zucchini and blueberries in a delicious bake.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup fresh or frozen blueberries
– 1/4 cup granulated sugar
– 1/2 cup whole wheat flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup plain Greek yogurt
– 1 tablespoon honey
– Butter or cooking spray for greasing the dish
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine grated zucchini, blueberries, sugar, flour, baking powder, and salt. Stir until well combined.
3. In a separate bowl, whisk together egg, Greek yogurt, and honey. Pour the wet ingredients over the dry mixture and stir until just combined.
4. Pour the mixture into the prepared baking dish and smooth out the top.
5. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cooking Time: 35-40 minutes
Summary
Get ready to go green with these deliciously versatile shredded zucchini recipes! From sweet treats like Zucchini and Lemon Poppy Seed Muffins and Zucchini and Chocolate Chip Cookies, to savory dishes like Zucchini Fritters with Garlic Aioli and Zucchini Pasta with Basil Pesto, there’s something for everyone. Explore the world of zucchini breads, muffins, pancakes, and quiches, or try your hand at making zucchini-stuffed shells, peppers, or even breakfast bake! With 18 mouth-watering recipes to choose from, you’ll never get tired of this humble summer squash again.
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