18 Delicious Shredded Zucchini Recipes Perfect for Summer

Craving something fresh and light for those warm summer days? Look no further! Our roundup of 18 delicious shredded zucchini recipes is here to inspire your kitchen adventures. From quick dinners to seasonal favorites, these dishes are perfect for making the most of summer’s bounty. Dive in and discover how versatile zucchini can be—your taste buds will thank you!

Zucchini Fritters with Garlic Aioli

Perhaps there’s no better way to welcome the gentle warmth of summer than with these zucchini fritters, crisp on the outside, tender within, and paired with a creamy garlic aioli that whispers of lazy afternoons.

Ingredients

• Zucchini – 2 cups, grated
• Flour – 1 cup
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mayonnaise – ½ cup
• Lemon juice – 1 tbsp

Instructions

1. Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out moisture. Squeeze out excess water with your hands.
2. In a bowl, combine zucchini, flour, egg, salt, and black pepper. Mix until just combined; avoid overmixing to keep the fritters light.
3. Heat olive oil in a skillet over medium heat until shimmering. Drop spoonfuls of the batter into the skillet, flattening slightly. Cook for 3-4 minutes per side until golden brown.
4. For the aioli, mix mayonnaise, minced garlic, and lemon juice in a small bowl until smooth. Let it sit for 5 minutes to meld flavors.
5. Serve fritters hot with a dollop of garlic aioli on top or on the side for dipping.

Zucchini fritters offer a delightful contrast between their crispy edges and soft centers, while the garlic aioli adds a punchy, creamy complement. Try stacking them high on a platter for a visually appealing appetizer or tucking them into a pita with fresh greens for a quick lunch.

Shredded Zucchini Bread with Walnuts

Years have passed since I first stumbled upon the recipe that would become my solace during the quiet mornings. Today, I share with you a piece of that comfort, a bread that carries the whispers of summer in every bite.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 ½ cups, shredded
• Walnuts – ½ cup, chopped

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to a dense bread.
5. Gently stir in the shredded zucchini and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Afternoon light seems to love this bread, highlighting its moist crumb and the subtle crunch of walnuts. Serve it with a dollop of cream cheese or simply enjoy it as is, with a cup of tea in hand.

Zucchini and Cheese Stuffed Mushrooms

Just like the quiet moments of early morning, this recipe brings simplicity and warmth to the table. It’s a humble dish that turns everyday ingredients into something comforting and slightly indulgent.

Ingredients

– Mushrooms – 12 large
– Zucchini – 1 cup, grated
– Cheese – ½ cup, shredded
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Clean the mushrooms gently with a damp cloth and remove the stems, creating a cavity for the stuffing.
3. Heat olive oil in a pan over medium heat, then sauté the grated zucchini for 5 minutes until it’s soft and has released most of its moisture.
4. Mix the sautéed zucchini with shredded cheese and salt in a bowl, combining them evenly.
5. Stuff each mushroom cap with the zucchini and cheese mixture, pressing lightly to fill the cavity.
6. Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let them cool for a few minutes before serving to allow the flavors to meld together beautifully.

Kindly note, the mushrooms will be tender with a juicy filling that contrasts nicely with the slight crispness of the baked cheese topping. For an extra touch, drizzle with a bit of balsamic glaze before serving to add a sweet and tangy note.

Zucchini Pancakes with Herb Sour Cream

On a quiet morning like this, when the light filters through the kitchen window just so, there’s something deeply comforting about turning the humble zucchini into something unexpectedly delightful. These zucchini pancakes, paired with a dollop of herb sour cream, are a gentle reminder of how simple ingredients can transform into a meal that feels both nourishing and indulgent.

Ingredients

• Zucchini – 2 cups, grated
• Egg – 1
• Flour – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Sour cream – ½ cup
• Fresh dill – 1 tbsp, chopped
• Fresh chives – 1 tbsp, chopped

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy pancakes.
2. In a large bowl, whisk the egg lightly before adding the zucchini, flour, salt, and black pepper. Mix until just combined; overmixing can make the pancakes tough.
3. Heat a non-stick skillet over medium heat and lightly coat with oil. For each pancake, drop ¼ cup of the batter into the skillet, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy around the edges. Adjust the heat if necessary to prevent burning.
5. While the pancakes cook, prepare the herb sour cream by stirring together the sour cream, dill, and chives in a small bowl.
6. Serve the pancakes hot, topped with a generous spoonful of the herb sour cream.

Perfectly crisp on the outside with a tender, flavorful center, these zucchini pancakes are a testament to the beauty of simplicity. Try serving them alongside a poached egg for a hearty breakfast, or as a light dinner with a side of mixed greens.

Shredded Zucchini and Corn Casserole

Now, as the summer sun casts its golden glow, there’s a dish that captures the essence of the season in every bite. It’s a humble yet vibrant casserole, where shredded zucchini and sweet corn come together in a melody of flavors, baked to perfection.

Ingredients

• Zucchini – 2 cups, shredded
• Corn – 1 cup
• Eggs – 2
• Milk – ½ cup
• Flour – 1 cup
• Butter – 2 tbsp, melted
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F and grease a 9×9 inch baking dish lightly with butter.
2. In a large bowl, combine the shredded zucchini and corn, mixing gently to distribute evenly.
3. Whisk together the eggs, milk, melted butter, salt, and pepper in a separate bowl until smooth.
4. Gradually add the flour to the wet ingredients, stirring continuously to avoid lumps.
5. Pour the wet mixture over the zucchini and corn, folding carefully to coat every piece without breaking the vegetables.
6. Transfer the mixture to the prepared baking dish, spreading it out evenly with a spatula.
7. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the casserole sit for 5 minutes before serving to allow it to set properly.

Kindly savor the contrast of textures, from the tender zucchini to the pops of sweet corn, all held together by a softly set custard. For a delightful twist, top with a sprinkle of fresh herbs or a dollop of sour cream before serving.

Zucchini and Carrot Muffins

Today feels like the kind of morning where the kitchen beckons with the promise of warmth and the quiet joy of baking. These zucchini and carrot muffins are a tender nod to the season, blending the garden’s bounty into something sweetly nourishing.

Ingredients

• Flour – 1 ½ cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini – 1 cup, grated
• Carrots – 1 cup, grated

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon until well combined.
3. In another bowl, beat the eggs lightly, then mix in the vegetable oil and vanilla extract.
4. Fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to tough muffins.
5. Gently stir in the grated zucchini and carrots until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Best enjoyed fresh, these muffins boast a moist crumb and a subtle sweetness, with the zucchini and carrots adding a lovely texture. Try them warm with a dab of butter or as a quick breakfast on the go.

Zucchini Noodle Stir-Fry with Sesame Sauce

Moments like these call for simplicity, a return to the basics with a dish that whispers comfort and ease. Zucchini Noodle Stir-Fry with Sesame Sauce is that quiet companion on a busy evening, offering both nourishment and a pause.

Ingredients

• Zucchini – 2 medium
• Sesame oil – 2 tbsp
• Soy sauce – 1 tbsp
• Honey – 1 tsp
• Garlic – 1 clove, minced
• Red pepper flakes – ¼ tsp
• Sesame seeds – 1 tsp

Instructions

1. Using a spiralizer, turn the zucchini into noodles. If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
2. Heat sesame oil in a large pan over medium heat (350°F) until shimmering, about 1 minute.
3. Add minced garlic and red pepper flakes to the pan, sautéing until fragrant, about 30 seconds. Tip: Keep the garlic moving to prevent burning.
4. Add zucchini noodles to the pan, tossing gently to coat with the oil and garlic. Cook for 2 minutes, just until the noodles start to soften. Tip: Overcooking will make them mushy.
5. In a small bowl, whisk together soy sauce and honey. Pour over the zucchini noodles, tossing to combine evenly.
6. Remove from heat and sprinkle with sesame seeds before serving. Tip: For extra crunch, toast the sesame seeds in a dry pan for 1 minute before adding.

Velvety with a slight bite, the zucchini noodles carry the rich, umami sesame sauce beautifully. Serve it atop a warm bowl of quinoa for a heartier meal, or enjoy it as is for a light, refreshing dish.

Shredded Zucchini and Parmesan Frittata

Amidst the quiet of the morning, when the light is just beginning to stretch across the kitchen counter, there’s something deeply comforting about the simplicity of a frittata. This one, with its tender shreds of zucchini and a generous dusting of Parmesan, feels like a whisper of summer on a plate.

Ingredients

• Eggs – 6
• Zucchini – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Olive oil – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, whisk the eggs until just combined. Tip: Over-whisking can make the frittata tough.
3. Heat olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add the shredded zucchini to the skillet, sautéing for 2-3 minutes until slightly softened. Tip: Squeeze excess moisture from the zucchini before cooking to prevent a soggy frittata.
5. Season the zucchini with salt and black pepper, then spread it evenly in the skillet.
6. Pour the whisked eggs over the zucchini, tilting the skillet to ensure even distribution.
7. Sprinkle the grated Parmesan cheese evenly over the top.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are set and the edges are golden. Tip: The frittata will continue to cook slightly after removal from the oven, so it’s okay if the center is just a bit wobbly.
9. Let the frittata rest for 5 minutes before slicing.

This frittata emerges from the oven with a light, airy texture, the zucchini lending a subtle sweetness that’s beautifully countered by the salty sharpness of the Parmesan. Try serving it with a dollop of ricotta or a sprinkle of fresh herbs for an extra layer of flavor.

Zucchini and Chickpea Patties

How often do we find ourselves longing for a meal that’s both nourishing and comforting, yet simple enough to whisk together on a quiet evening? These zucchini and chickpea patties are just that—a humble blend of garden freshness and hearty protein, perfect for when you need a little warmth on your plate.

Ingredients

• Zucchini – 1 cup, grated
• Chickpeas – 1 can (15 oz), drained and rinsed
• Egg – 1
• Flour – ½ cup
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This prevents the patties from becoming soggy.
2. In a large bowl, mash the chickpeas with a fork until mostly smooth but with some chunks remaining for texture.
3. Add the squeezed zucchini, egg, flour, and salt to the bowl with the chickpeas. Mix until well combined.
4. Heat olive oil in a non-stick skillet over medium heat (350°F).
5. Form the mixture into small patties, about 2 inches in diameter, and carefully place them in the skillet.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip gently to keep the patties intact.
7. Transfer the cooked patties to a paper towel-lined plate to absorb any excess oil.

Delightfully crisp on the outside with a tender, flavorful center, these patties are a joy to eat. Serve them atop a fresh salad for a light lunch, or tuck them into a pita with some tahini sauce for a more substantial meal.

Zucchini and Chocolate Chip Cookies

Never before has a cookie so subtly combined the earthy freshness of zucchini with the sweet nostalgia of chocolate chips, creating a treat that feels both indulgent and wholesome.

Ingredients

• Flour – 1 cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Butter – ½ cup, softened
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Zucchini – 1 cup, grated
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until fully incorporated.
5. Gently fold in the grated zucchini, being careful not to overmix to keep the cookies tender.
6. Stir in the chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Soft and chewy with pockets of melted chocolate, these cookies offer a delightful contrast to the subtle crunch of zucchini. Serve them slightly warm with a glass of cold milk for a comforting treat that bridges the gap between garden freshness and dessert decadence.

Shredded Zucchini Pizza Crust

Evenings like these call for something light yet satisfying, a dish that whispers of summer and simplicity. Shredded zucchini pizza crust offers just that, a tender, gluten-free base that carries your favorite toppings with ease.

Ingredients

• Zucchini – 2 cups, shredded
• Egg – 1 large
• Mozzarella cheese – 1 cup, shredded
• Almond flour – ½ cup
• Salt – ½ tsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible; this prevents a soggy crust.
3. In a mixing bowl, combine the zucchini, egg, mozzarella, almond flour, and salt until well mixed.
4. Spread the mixture onto the prepared baking sheet, shaping it into a ¼-inch thick circle or rectangle.
5. Bake for 15 minutes, then carefully flip the crust using a spatula and bake for another 10 minutes until golden and firm.
6. Remove from the oven and brush the top lightly with olive oil for a crispier finish.
7. Add your favorite toppings and return to the oven for 5-7 minutes, just until the toppings are heated through.

You’ll find the crust delightfully crisp on the outside with a soft, yielding center, a perfect canvas for both bold and subtle flavors. Try serving it with a drizzle of balsamic glaze or a sprinkle of fresh basil for an extra touch of elegance.

Zucchini and Potato Hash Browns

Evenings like these call for something simple yet comforting, a dish that feels like a quiet morning in the middle of the week. Zucchini and potato hash browns are just that—a humble, hearty start to any day.

Ingredients

• Zucchini – 1 medium, grated
• Potato – 1 large, grated
• Egg – 1
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat a non-stick skillet over medium heat (350°F) and add 1 tbsp of olive oil.
2. In a large bowl, combine grated zucchini and potato. Squeeze out excess moisture with your hands for crispier hash browns.
3. Add egg, flour, salt, and black pepper to the bowl. Mix until well combined.
4. Form the mixture into small patties, about 3 inches in diameter. Tip: Wet your hands to prevent sticking.
5. Place patties in the skillet, flattening slightly with a spatula. Cook for 4-5 minutes on each side or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil. Tip: Keep cooked hash browns warm in a 200°F oven while finishing the batch.
7. Serve immediately. Tip: For extra flavor, top with a dollop of sour cream or a sprinkle of fresh herbs.

The hash browns come out wonderfully crisp on the outside with a tender, flavorful center. Try layering them with avocado and a poached egg for a twist on the classic breakfast stack.

Shredded Zucchini and Quinoa Salad

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s creation begins. This Shredded Zucchini and Quinoa Salad is a whisper of summer, a dish that carries the lightness of the season with every bite.

Ingredients

– Quinoa – 1 cup
– Water – 2 cups
– Zucchini – 2 medium, shredded
– Lemon juice – 2 tbsp
– Olive oil – 1 tbsp
– Salt – ½ tsp

Instructions

1. Rinse 1 cup of quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the water is fully absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. While the quinoa cooks, shred 2 medium zucchinis using a box grater. Tip: Squeeze the shredded zucchini in a clean towel to remove excess moisture for a better texture.
5. In a large bowl, whisk together 2 tbsp lemon juice, 1 tbsp olive oil, and ½ tsp salt.
6. Fluff the cooked quinoa with a fork and add it to the bowl with the dressing. Toss to combine.
7. Add the shredded zucchini to the quinoa mixture and gently toss until evenly distributed. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
Refreshingly crisp and subtly nutty, this salad is a canvas for your culinary creativity. Serve it atop a bed of greens for extra freshness, or alongside grilled fish for a light summer meal.

Zucchini and Spinach Lasagna Rolls

How quietly the morning unfolds, much like the layers of these zucchini and spinach lasagna rolls, tender and inviting. There’s a simplicity here that belies the depth of flavor, a dish that feels both nourishing and indulgent.

Ingredients

• Lasagna noodles – 8
• Zucchini – 1 cup, grated
• Spinach – 2 cups, chopped
• Ricotta cheese – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Marinara sauce – 2 cups

Instructions

1. Preheat the oven to 375°F.
2. Boil lasagna noodles according to package instructions until al dente, then drain and lay flat on a clean towel.
3. In a bowl, mix grated zucchini, chopped spinach, ricotta cheese, shredded mozzarella, egg, salt, and black pepper until well combined.
4. Spread 1 cup of marinara sauce on the bottom of a baking dish.
5. Place a lasagna noodle flat, spread 2 tbsp of the filling evenly along one end, then roll tightly and place seam side down in the baking dish. Repeat with remaining noodles.
6. Pour the remaining marinara sauce over the rolls, covering them completely.
7. Bake for 25 minutes, or until the sauce is bubbling and the cheese is melted.
8. Let rest for 5 minutes before serving to allow the rolls to set.

Melted cheese clings to the fork, revealing layers of vibrant green and creamy white. The zucchini adds a subtle sweetness, a contrast to the tangy marinara. Serve these rolls with a crisp salad for a light yet satisfying meal.

Zucchini and Blueberry Breakfast Cake

Falling into the rhythm of a quiet morning, there’s something deeply comforting about the idea of a cake that bridges the gap between breakfast and dessert, especially one that whispers of summer with every bite.

Ingredients

• Flour – 1 cup
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Milk – ½ cup
• Butter – ¼ cup, melted
• Zucchini – 1 cup, grated
• Blueberries – 1 cup

Instructions

1. Preheat your oven to 350°F and grease an 8-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In another bowl, beat the egg, then mix in the milk and melted butter.
4. Fold the wet ingredients into the dry ingredients until just combined.
5. Gently stir in the grated zucchini and blueberries, being careful not to overmix.
6. Pour the batter into the prepared pan and smooth the top with a spatula.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

Kindly savor the moist crumb, dotted with juicy blueberries and subtle strands of zucchini, offering a tender bite that’s not too sweet. For an extra touch of morning luxury, serve a slice warm with a dollop of Greek yogurt or a drizzle of honey.

Shredded Zucchini and Turkey Meatballs

Breathing in the quiet of the morning, I find myself drawn to the simplicity of combining garden-fresh zucchini with lean turkey, creating something both nourishing and comforting. This dish, a humble yet flavorful union, is perfect for those seeking a light yet satisfying meal.

Ingredients

• Zucchini – 2 cups, shredded
• Ground turkey – 1 lb
• Breadcrumbs – ½ cup
• Egg – 1
• Salt – ½ tsp
• Olive oil – 2 tbsp

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded zucchini, ground turkey, breadcrumbs, egg, and salt. Mix gently until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Drizzle olive oil over the meatballs, ensuring each is lightly coated for a golden finish.
5. Bake for 20-25 minutes, or until the meatballs are firm and the internal temperature reaches 165°F.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Fresh from the oven, these meatballs offer a tender bite with the subtle crunch of zucchini, a reminder of summer’s bounty. Serve them atop a bed of quinoa or tucked into a whole-grain pita for a meal that feels both indulgent and wholesome.

Zucchini and Basil Pesto Pasta

Now, as the summer sun lingers a little longer in the sky, there’s a dish that captures the essence of the season with every bite. Zucchini and basil pesto pasta is a celebration of simplicity, where each ingredient sings in harmony.

Ingredients

• Zucchini – 2 cups, sliced
• Basil leaves – 1 cup
• Garlic – 2 cloves
• Pine nuts – ¼ cup
• Parmesan cheese – ½ cup, grated
• Olive oil – ½ cup
• Salt – 1 tsp
• Pasta – 8 oz

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta to the boiling water and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat a tablespoon of olive oil in a pan over medium heat and sauté the zucchini slices for 5 minutes, until tender. Tip: Don’t overcrowd the pan to ensure even cooking.
4. In a food processor, combine basil, garlic, pine nuts, parmesan, and remaining olive oil. Blend until smooth. Tip: Scrape down the sides as needed for a uniform pesto.
5. Drain the pasta, reserving ½ cup of the cooking water.
6. Toss the pasta with the pesto and sautéed zucchini, adding reserved pasta water as needed to loosen the sauce.

Here, the pasta is luxuriously coated in a vibrant pesto, with zucchini adding a gentle crunch. Serve it with a sprinkle of extra parmesan and a few basil leaves for a touch of elegance.

Summary

Great news for zucchini lovers! This roundup of 18 delicious shredded zucchini recipes is your ticket to summer cooking bliss. From savory pancakes to sweet breads, there’s something for every palate. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!