Summer has finally arrived, and with it comes the abundance of fresh produce at our local farmers’ markets. One of the most versatile and nutritious ingredients that’s perfect for hot summer days is shredded zucchini. Not only is it low in calories and rich in vitamins, but it’s also incredibly easy to incorporate into a variety of dishes. From savory main courses to sweet treats, we’ve rounded up 18 delicious shredded zucchini recipes that are sure to become new favorites.
Whether you’re looking for creative ways to use up your summer bounty or just want to mix things up in the kitchen, these tasty and innovative recipes are sure to inspire. From fritters and breads to casseroles and pasta dishes, we’ve got a little something for everyone. So go ahead, get cooking, and make this summer one to remember!
Zucchini Fritters with Garlic Aioli
These flavorful fritters are the perfect summer snack or side dish, packed with shredded zucchini and a hint of garlic. Serve them with our tangy Garlic Aioli for an irresistible combination.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup plain Greek yogurt
– 2 tablespoons olive oil
– Garlic Aioli (recipe below)
– Lemon wedges, for serving
Instructions:
1. In a bowl, combine zucchini, flour, cornstarch, parsley, salt, and pepper.
2. Add yogurt and mix until just combined.
3. Heat olive oil in a non-stick skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop batter into the skillet.
5. Cook fritters for 2-3 minutes on each side or until golden brown.
6. Serve warm with Garlic Aioli and lemon wedges.
Garlic Aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– Salt and pepper to taste
Combine ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Shredded Zucchini Bread with Walnuts
Moist and flavorful, this Shredded Zucchini Bread with Walnuts is a perfect snack or breakfast option for any time of day. The addition of walnuts adds a delightful texture and nutty flavor to the bread.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup shredded zucchini
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, and shredded zucchini to the dry ingredients. Mix until just combined.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack before slicing.
Cooking Time: 55-60 minutes
Zucchini and Cheese Stuffed Mushrooms
Elevate your appetizer game with this flavorful and easy-to-make recipe. Fresh zucchini, melted cheese, and earthy mushrooms come together to create a delightful combination.
Ingredients:
– 12 large mushroom caps (button or cremini)
– 1 medium zucchini, finely chopped
– 1/2 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix chopped zucchini, grated cheese, breadcrumbs, and minced garlic.
3. Wipe mushroom caps clean with a damp cloth and fill each cap with the zucchini mixture.
4. Drizzle olive oil over the mushrooms and season with salt and pepper.
5. Place mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Zucchini Pancakes with Herb Sour Cream
Elevate your breakfast game with these moist and flavorful zucchini pancakes, served with a tangy herb sour cream.
Ingredients:
– 1 medium zucchini, grated
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– Fresh herbs (such as parsley, dill, or chives) for garnish
– Herb sour cream (see below)
Instructions:
1. Preheat the oven to 375°F (190°C). In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add grated zucchini, milk, egg, and melted butter to the dry ingredients. Mix until combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
4. Cook pancakes for 2-3 minutes on each side, or until golden brown.
5. Serve warm with herb sour cream (see below).
Herb Sour Cream:
– 8 ounces sour cream
– 1 tablespoon chopped fresh herbs (such as parsley, dill, or chives)
– Salt to taste
Mix sour cream and chopped herbs together. Season with salt to taste.
Cooking Time: 15-20 minutes
Shredded Zucchini and Corn Casserole
This refreshing casserole is a perfect way to enjoy the flavors of summer in a warm, comforting dish. With shredded zucchini and sweet corn, it’s a delicious twist on traditional casseroles.
Ingredients:
– 2 medium zucchinis
– 1 cup frozen corn kernels
– 1/4 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred the zucchinis into thin strips.
3. In a large skillet, heat the olive oil over medium-high heat. Add the shredded zucchini and cook until tender, about 5 minutes.
4. Stir in the corn kernels and cook for an additional 2 minutes.
5. In a greased 9×13-inch baking dish, arrange half of the zucchini mixture. Top with half of the cheese and half of the breadcrumbs.
6. Repeat the layers, ending with a layer of crumbs on top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Carrot Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack. Packed with the goodness of zucchinis, carrots, and whole wheat flour, they’re a great way to get your daily dose of veggies.
Ingredients:
– 1 cup grated zucchini
– 1 cup grated carrot
– 1/2 cup whole wheat flour
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a bowl, whisk together flours, baking powder, and salt.
3. In another bowl, combine melted butter, sugar, eggs, and vanilla extract. Stir until well combined.
4. Add the grated zucchini and carrot to the wet ingredients. Mix until just combined.
5. Gradually add the dry ingredients to the wet mixture. Fold until a batter forms.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-25 minutes
Zucchini Noodle Stir-Fry with Sesame Sauce
Transform zucchinis into a delicious and healthy alternative to traditional noodles with this simple recipe. The addition of savory sesame sauce takes it to the next level!
Ingredients:
– 2 medium zucchinis
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 cup mixed bell peppers (any color)
– 1/4 cup chopped green onions for garnish
– 2 tablespoons sesame oil
– 2 tablespoons soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Spiralize zucchinis into noodles.
2. Heat oil in a large skillet or wok over medium-high heat.
3. Add garlic and sauté for 1 minute.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Add zucchini noodles and stir-fry for 2-3 minutes, or until slightly softened.
6. In a small bowl, whisk together sesame oil, soy sauce, and honey.
7. Pour the sauce over the zucchini mixture and toss to coat.
8. Season with salt and pepper to taste.
9. Garnish with green onions and serve hot.
Cooking Time: 10-12 minutes
Shredded Zucchini and Parmesan Frittata
A flavorful and healthy breakfast or brunch option that’s perfect for any time of the year. This recipe combines the sweetness of zucchini with the savory taste of Parmesan cheese, all wrapped up in a delicious omelette.
Ingredients:
– 2 medium zucchinis
– 6 eggs
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred the zucchinis using a box grater or food processor.
3. In a large bowl, whisk together eggs and a pinch of salt.
4. Heat the olive oil in a non-stick skillet over medium heat.
5. Add the shredded zucchini to the skillet and cook for 3-4 minutes, until tender.
6. Pour the egg mixture over the zucchini and cook for an additional 2-3 minutes, until the edges start to set.
7. Sprinkle Parmesan cheese on top of the eggs.
8. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the frittata is fully cooked and golden brown.
Cooking Time: 15-18 minutes
Zucchini and Chickpea Patties
Get ready to delight your taste buds with these flavorful and nutritious patties! Made with zucchini, chickpeas, and a hint of Mediterranean spices, they’re perfect for a quick lunch or dinner.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup cooked chickpeas
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Optional: lemon wedges and tzatziki sauce for serving
Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, combine zucchini, chickpeas, breadcrumbs, olive oil, onion, garlic, paprika, salt, and pepper. Mix well.
3. Shape the mixture into 4-6 patties, depending on desired size.
4. Cook the patties for 3-4 minutes per side, or until golden brown and crispy.
5. Serve hot with lemon wedges and tzatziki sauce, if desired.
Cooking Time: 12-15 minutes
Zucchini and Chocolate Chip Cookies
This unique cookie recipe combines the goodness of zucchini with the sweetness of chocolate chips, creating a moist and delicious treat. Perfect for a sweet snack or dessert.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1 medium zucchini, finely chopped
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, brown sugar, and baking powder.
3. Add softened butter and mix until a dough forms. Fold in chopped zucchini and chocolate chips.
4. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
5. Bake for 10-12 minutes or until edges are lightly golden brown.
Cooking Time: 10-12 minutes
Shredded Zucchini Pizza Crust
A creative twist on traditional pizza crusts, this recipe uses shredded zucchini to add moisture and flavor to your homemade pies.
Ingredients:
– 1 medium-sized zucchini, grated
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1/2 teaspoon sugar
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, combine the grated zucchini, flour, salt, and sugar.
3. Mix well until the zucchini is evenly coated with the dry ingredients.
4. Add the olive oil and mix until the dough comes together in a ball.
5. Roll out the dough to your desired thickness (about 1/8 inch).
6. Place the crust on a baking sheet or pizza stone.
7. Bake for 15-20 minutes, or until the crust is lightly golden.
Cooking Time: 15-20 minutes
Zucchini and Ricotta Stuffed Shells
Transform traditional stuffed shells with the addition of zucchini and ricotta cheese, creating a delightful twist on this classic Italian dish. This recipe yields a flavorful and moist filling, perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, grated
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions; set aside.
3. In a bowl, combine grated zucchini, ricotta cheese, mozzarella cheese, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the zucchini-ricotta mixture.
5. Place stuffed shells in a baking dish and cover with marinara sauce and shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Potato Hash Browns
A twist on classic hash browns, this recipe adds the freshness of zucchini to create a flavorful and nutritious side dish.
Ingredients:
– 2 medium zucchinis, grated
– 2 large potatoes, peeled and diced
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Optional: garlic powder or chives for added flavor
Instructions:
1. Heat the oil in a large non-stick skillet over medium-high heat.
2. Add the diced potatoes and cook for 5-7 minutes, stirring occasionally, until they start to brown.
3. Add the grated zucchini and continue cooking for an additional 5 minutes, stirring frequently, until both the potatoes and zucchini are golden brown.
4. Season with salt and pepper to taste. If desired, add a sprinkle of garlic powder or chives for extra flavor.
5. Serve hot and enjoy!
Cooking Time: 15-17 minutes
Shredded Zucchini and Quinoa Salad
A refreshing summer salad that combines the flavors of zucchini, quinoa, and herbs. Perfect for a light and healthy lunch or dinner.
Ingredients:
– 1 medium zucchini
– 1 cup cooked quinoa
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Shred the zucchini into thin strips.
3. In a bowl, toss the shredded zucchini with 1 tablespoon of olive oil, salt, and pepper.
4. Spread the zucchini mixture on a baking sheet and roast for 15-20 minutes or until slightly caramelized.
5. Cook the quinoa according to package instructions.
6. In a large bowl, combine the cooked quinoa, roasted zucchini, and chopped parsley.
7. Squeeze the lemon juice over the salad and toss to combine.
Cooking Time: 25-30 minutes
Zucchini and Spinach Lasagna Rolls
This recipe combines the flavors of zucchini, spinach, and ricotta cheese to create a delicious and healthier take on traditional lasagna. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8-10 lasagna noodles
– 1 medium zucchini, grated
– 1 cup fresh spinach leaves, chopped
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a bowl, combine grated zucchini, chopped spinach, ricotta cheese, and egg. Mix well.
4. Lay a cooked lasagna noodle flat on a surface. Place about 1/4 cup of the zucchini-spinach mixture in the center of the noodle.
5. Roll up the noodle, starting from one end. Repeat with remaining noodles and filling.
6. Place rolled lasagna rolls seam-side down in a baking dish. Top with shredded mozzarella cheese.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Zucchini and Blueberry Breakfast Cake
Start your day off right with this moist and flavorful breakfast cake packed with zucchini, blueberries, and a hint of sweetness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, eggs, zucchini, blueberries, and vanilla extract to the dry ingredients. Mix until just combined.
4. Pour batter into prepared baking dish and smooth top.
5. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Shredded Zucchini and Turkey Meatballs
A healthy twist on traditional meatballs, this recipe combines the flavors of turkey and zucchini to create a delicious and nutritious dish.
Ingredients:
– 1 pound ground turkey
– 1/2 cup shredded zucchini
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Your favorite marinara sauce
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, shredded zucchini, breadcrumbs, egg, olive oil, chopped onion, minced garlic, and dried oregano. Mix well with your hands or a wooden spoon until just combined.
3. Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. Serve with marinara sauce and enjoy!
Cooking Time: 18-20 minutes
Zucchini and Basil Pesto Pasta
A classic summer pasta dish that showcases the flavors of zucchini, basil, and pesto. This recipe is quick, easy, and perfect for a light dinner or lunch.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 medium zucchinis, spiralized
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup homemade or store-bought pesto
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add spiralized zucchini and cook for 3-4 minutes, or until slightly tender.
3. Add chopped basil leaves to the skillet and cook for an additional minute, stirring constantly.
4. Stir in pesto and cook for 30 seconds.
5. Combine cooked pasta, reserved pasta water, and zucchini-basil mixture. Toss to combine, adding more pasta water if needed.
6. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese and a drizzle of olive oil if desired.
Cooking Time: 15-20 minutes
Summary
Beat the heat with these refreshing and delicious shredded zucchini recipes perfect for summer! From savory dishes like Zucchini Fritters with Garlic Aioli and Shredded Zucchini Bread with Walnuts to sweet treats like Zucchini Pancakes with Herb Sour Cream and Zucchini and Chocolate Chip Cookies, there’s something for everyone. Get creative with Zucchini Noodle Stir-Fry with Sesame Sauce or go classic with Zucchini and Cheese Stuffed Mushrooms. Whether you’re looking for a light lunch or a satisfying dinner, these 18 recipes are sure to please.
