What are your favorite zucchini recipes?

It’s October—and now my garden has decided to go crazy with zucchini? I have just one zucchini plant, but I’ve been harvesting one to three zucchini a day for the past few days. What are your favorite zucchini recipes? Have you had success grating and freezing summer squash? (And then how do you make use of your frozen zucchini during the year?)

To make this post somewhat more relevant to the Green Baby Guide, I will share my tip for turning zucchini into baby food: simply grate it and cook it up with ground-up oats or some other baby cereal. My daughter loved this as a baby. Unfortunately her love of vegetables has turned to hate over the years . . . but that’s another post for another day.

Please help me out with your favorite ways to use zucchini!


  1. My mom’s zucchini bread, for sure!!! http://recipes.thejonesjourney.com/2008/10/06/zucchini-bread/

    yum yum!!

  2. we like to slice ours into ovals and soak them in italian dressing for a little while.. then put breadcrumbs and shredded cheese on the top and bake them 🙂

  3. We make this one all the time:

    My sister makes a “dilla” without cheese (she’s allergic to dairy) and says it’s still creamy and delicious. We make them on the stove (on a cast iron griddle) rather than in the oven.

    YUMMY !!

  5. I like to roast zucchini with other vegetables (mushrooms, bell peppers, tomatoes, and of course GARLIC!), tossed with olive oil, 400 degrees for 30 minutes. Colorful, yummy side dish and also great tossed with gnocchi or other pasta.

    Also, my 4-year-old son and I make these muffins all the time–he LOVES them. Recipe courtesy of Pompeiian Olive Oil:

    Zucchini Bread or Muffins

    1 egg
    2/3 cup sugar
    1 cup zucchini, grated and drained on paper towel
    1/2 cup extra virgin olive oil
    1 cup all-purpose flour*
    1/8 tsp. baking soda
    1/8 tsp. baking powder
    1/2 tsp. salt
    1 1/2 tsp. cinnamon
    1 1/2 tsp. vanilla extract

    In medium-size bowl, beat egg. Add sugar, zucchini and oil. Sift dry ingredients together and add gradually to zucchini mixture. Stir in the vanilla extract.

    Preheat oven to 350 degrees. While oven is heating, pour batter into 8×4 loaf pan or into mini-muffin pan (makes about 18-20 little muffins). If making bread, bake for 50-60 minutes, until wooden toothpick inserted in center comes out dry. For mini-muffins, bake 22 minutes.

    *Note: for extra texture, I like to make this with half white flour and half whole wheat flour.

  6. My whole family loves these Zucchini Latkes: http://simplyrecipes.com/recipes/zucchini_fritters/
    Sometimes I throw in a little feta, sometimes some dill or whatever herbs I have on hand. They’re delish!

    You can hide it, shredded, in lasagna or spaghetti sauce.

    I do shred and freeze my zucchini. I only use the frozen stuff for baked applications, though, as it loses body in the freezing process. Also I measure it before freezing and mark the measurement on the freezer bag, as it seems to reduce in volume as it defrosts (it gives off lots and lots of water.)

  7. Your garden, my CSA … last week I made:

    Both excellent.

    And http://www.epicurious.com/recipes/food/views/Orzo-with-Summer-Squash-and-Toasted-Hazelnuts-108403 which is very good but missing something; parmesan helps.

    Do you have any suggestions for carrots? Lots and lots of carrots?

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