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Zucchini is such an easy grower that most gardeners find themselves with an abundance of it and are kinda lost as to what comes next! Sometimes one small row is too much for you AND your neighbors to consume! The best choice we’re left with then is to find a lot of different ways to use it!
Can I just say, in the past, my family wouldn’t eat zucchini unless it was in the form of zucchini bread. One morning I grated some zucchini and tried my hand at making a fritter. I mean, what could go wrong!? Apparently, nothing because they LOVED it!! Even my youngest son who eats no fruits or vegetables came back for seconds! Needless to say, my jaw was on the floor! Winning! And fritters are so easy to make.
2 Cups Shredded Zucchini
1 Cup Panko Bread Crumbs
1 tsp. Garlic Powder
1/4 Cup Minced Onion
Salt and Pepper to taste
Olive Oil for frying
Put all ingredients (except oil) in a bowl and combine well. Heat a skillet with olive oil. Form a ball with approximately 1/3 Cup zucchini mixture and place in the pan flattening gently with your fingers. Fry each side until browned. Makes 9 servings.
Arguably, zucchini bread is probably the best way to eat your zucchini bounty. At least my family would tell you so! There’s no doubt that a steaming loaf of this for a fall breakfast before school is a comfort food staple. By grating our fresh zucchini and freezing it in 3 cup increments, we always have plenty to last until the next year’s harvest. I shared my recipe for zucchini bread here.
My Mom gave me this recipe for zucchini relish. Although I am the only relish fan in my family, I have lots of friends that I can gift or exchange this bit of zucchini goodness with. Zucchini relish goes great on anything you would normally use pickle relish for. It has a mustardy kick to it that I love!
This recipe is suitable in size and instruction for canning approximately 8 pint canning jars and is seriously one of the easiest canning recipes you’ll ever make!
10 Cups Shredded Zucchini
3 Cups Shredded Onion
4 Red Bell Peppers, shredded
5 Tbsp Sea Salt
Mix these four ingredients together well in a plastic bowl. Cover and refrigerate overnight.
In the morning, rinse and strain the vegetable mixture, then place in a large pan.
Add the following ingredients to the mixture:
3 Cups White Sugar
1 Tbsp Cornstarch
1 tsp turmeric
3 Cups Apple Cider Vinegar
1 tsp Dry Mustard
1 tsp Black Pepper
1 tsp Celery Seed
Combine well while heating on the stove. Boil for 30 minutes.
Pack and seal in hot sterilized jars.
I love making gyros! At my house we usually make our meatballs out of a combination of pork and beef instead of lamb. The meatballs are easy to assemble, and I just slide them into the oven to bake while I assemble the rest of the dish. (see my flatbread recipe here) The dish wouldn’t be complete, though, without the tzatziki sauce!
Tzatziki is typically made with cucumbers, but when I have an abundance of zucchini, that’s my go-to, for sure! This recipe makes 4 servings
1 Cup Plain Greek Yogurt
1/2 Cup Shredded Zucchini
1 tsp Minced Garlic
1 tsp Olive Oil
1 Tbsp Lemon Juice
Salt and Pepper, to taste
chocolate zucchini bread
add thinly sliced zucchini to sandwiches or lasagna
baked zucchini with parmesan or feta cheese
As always, be creative!!