It is the end of September and if you are like a good majority of people you have a lot of zucchini from your garden. Or, if you are like me and can’t garden to save your life everyone else is pawning off all their zucchinis onto you.
Whatever your gardening situation is you are likely feeling are overwhelmed by the amount of zucchini you have sitting in your back yard or kitchen, or know someone who is. So, I have put together a list of healthy recipes to use up all of the excess zucchini before it goes bad. Some of them are recipes I created and others are some I found on Pinterest, that I use a lot.
Also, just to give you a little bit of healthy knowledge here are the benefits of zucchini so you can feel even more excited about eating way too much of it.
Nutrition Facts in one medium zucchini (1 ½ cups):
- 33 calories
- 0 fat
- 2 grams fiber
- 2 grams protein
- 5 grams carbs
- 3 grams sugar
- 3 milligrams vitamin C (56 percent DV)
- 4 milligrams vitamin B6 (21 percent DV)
- 3 milligrams manganese (17 percent DV)
- 3 milligrams riboflavin (16 percent DV)
- 514 milligrams potassium (15 percent DV)
- 57 milligrams folate (14 percent DV)
- 4 milligrams vitamin K (11 percent DV
9 reasons zucchini and other squashes are really good for you:
- High Source of Antioxidants and Vitamin C
- Has Anti-Inflammatory Properties that Can Improve Heart Health
- High Source of Potassium
- Help Improve Digestion
- Low in Calories and Carbs
- Helps Maintain Eye Health
- Good Source of Energizing B Vitamins
- Can Help Control Diabetes
- Might Help Balance Thyroid and Adrenal Function
To read more in depth about all of these benefits click here:
- Banana Zucchini Bread
A lot of banana zucchini breads have way too much sugar and oil. This recipe below uses honey instead of sugar and substitutes the oil with applesauce.
- Zucchini Fritters
- 1 cup grated zucchini
- 1 large egg
- 1/4 cup milk ( I use almond milk)
- 1/2 cup ground flax seed
- 1/2 teaspoon baking powder
- Pepper to taste
- ½ teaspoon garlic powder and onion powder
Grate your zucchini into a colander and add a ½ tsp of salt and mixture together. Let the zucchini sit for a little bit while you get everything else ready. When you are ready to use the zucchini wring it out in a dishtowel or paper towel.
Whisk the egg and milk in a separate bowl and pour over the grated zucchini.
Whisk the flour, baking powder and seasoning in a bowl and sprinkle over the vegetable mixture. Toss to combine. If the batter seems too wet add in more ground flax seed.
Heat a pan over medium high heat and spray with oil.
Place 1 tablespoon of vegetable mixture in pan and flatten to make a patty. Cook for 3 minutes on each side or until golden brown. Repeat with remaining batter.
These can be frozen once cooled. When ready to eat pop them in the oven at 350 degrees till crispy.
I eat these like hash browns with a little bit of ketchup.
3. Zucchini Lasagna
When it comes to zoodles the larger zucchinis with the seeds in them don’t really work. You need to use the smaller zucchinis and you also need a spiralizer. Spiralizer’s can range from expensive to affordable. I got mine at Bed Bath and Beyond for $20.
Ingredients depend on the flavor you want. These are some of my favorite combos:
Serving of powdered peanut butter mixed with water to get the peanut butter consistency then I add in Kraft light toasted sesame dressing. I toss this with the zoodles and add grilled chicken.
Marinara with ground turkey and a serving of parmesan
Here are some other ideas:
6. No noodle vegetarian lasagna
This one is a little different then number 2. It uses a lot more zucchini and adds in a lot of other vegetables as well, and it is vegetarian. This one is so good even my husband loved it! (and he can be a whiner when I don’t serve him meat).
7. Zucchini Brownies
This one I have never tried, but I see the recipes all the time and people swear you can’t taste any kind of zucchini flavor. I will have to try it and I hope you do too.