Anyone with a garden (or a neighbor who gardens!) is likely faced with several zucchini on their counter, begging to be used.
Roast or air fry as a side dish.
Add to smoothies, either fresh or frozen. It’s so nutritious and soothing to your gut! Great for anyone with IBS or other gut issues.
Zucchini cauliflower tater tots–time consuming to make, but delicious.
Zucchini and Black Bean Corn Tacos— Fast and easy and packed with fiber and nutrition.
Lasagna–-You need to try this recipe if you haven’t yet!
Creamy Zucchini Basil Pasta–This recipe uses both zucchini and fresh basil, both in season in summer. It’s sooo good.
Lemon Zucchini Pancakes with Blueberry syrup–A yummy way to eat zucchini at breakfast.
Stir-Fry! I have my favorite in my 20-Minute Meals E-book.
Summer Harvest “Parmesan” Pasta —So quick and easy and it has LOADS of vegetables in there! Something about fresh corn with pasta is super good.
Zucchini Air-Fryer Meal–Cube zucchini into 1/2 inch cubes. Cut extra firm tofu (pressed) into cubes as well. Dice potatoes (I prefer pre-cooked potatoes, but if they are raw you’ll just need a good spray of oil for them to cook). Put all together in the air-fryer with a spritz of olive oil and salt and pepper (steak seasoning, Italian seasoning or Costco’s No-Salt seasoning is really yummy, too). Air fry for 15-20 minutes until golden and tender. Serve with fresh herbs on top like basil or cilantro, and a spoonfull of guacamole.
Thai-Inspired Enchiladas–tons of vegetables in a coconut curry sauce and wrapped in tortillas. Hearty and satisfying.
Ginger Lime Peanut Zoodles–If you have a spiralizer, this is for you! YUM!
Zucchini Fajitas–This recipe is also in my e-book of 20-minute meals. But you can wing it if you want: thinly slice bell peppers, red onion, zucchini, and mushrooms. Sauté with taco seasoning until tender. Serve in warm tortillas with guacamole and “refried” beans.
Roasted Veggie Rainbow with Pot of Gold Hummus–Fun for kids!
Zucchini Coconut Chocolate Chip Cookies–Dangerously good!
Zucchini Brownies—Going to be devoured.
Zucchini Muffins–These are SO delicious and they are low-fat! Blows my mind, too.
Zecretly-Healthy Chocolate Cupcakes in my cookbook, Plant-Based Cooking for Kids! They have a whole cup of zucchini and carrots and the sweet potato frosting on top is SO yummy! They are the chocolate cupcake right on the cover!
Here are a few other ideas from other bloggers:
Chocolate Zucchini Bread by Dreena Burton