If your garden—or one of your sneaky neighbors—has left you with more zucchini than you know what to do with, and you’re sick of those same tired old recipes, don’t fret! These unique zucchini recipes will inspire you to use up those courgettes* in no time!
*Courgette is just French for zucchini — slip that word into your vocabulary when adding these recipes to your rotation, and your family will be none the wiser!
- 1 large zucchini, grated
- 1 teaspoon salt
- 1 carrot, grated
- 1 egg
- ⅓ cup chopped onionGround pepper to taste
- ¼ cup whole wheat flour
- ¼ cup crumbled feta
- Grate the zucchini and add salt. Wait five minutes, then wrap the zucchini with cheesecloth or paper towels and squeeze out excess moisture.
- Add drained zucchini to a large bowl and combine with carrot, egg, onion, and pepper.
- Stir in whole wheat flour and fold in feta cheese until it is evenly distributed.
- Coat a frying pan with olive oil or nonstick spray.
- Divide the mixture into five patties (or 10 small “sliders,” if preferred).
- Cook over medium heat for 4-5 minutes per side, until golden brown.
- 6 cups zucchini, grated or diced, whichever you prefer
- 1 cups celery, sliced
- 1 med. onion, chopped
- 3 tablespoons vegetable oil
- 15-oz. can tomato sauce
- 2 cups water
- 28-oz. can whole tomatoes & juice
- 2-3 tablespoons chili powder
- 1 teaspoon garlic salt
- 3 teaspoon salt
- 2 tablespoons sugar
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper
- 1/2 c. pitted ripe olives, sliced
- 15-oz. can kidney beans
- 1 c. fresh, sliced mushrooms
- In a large saucepan, sauté grated zucchini, celery, and onion in hot oil for about 6 minutes, until celery is just tender.
- Add tomato sauce, water, tomatoes (with juice), chili powder, garlic salt, salt, sugar, and pepper.
- Simmer slowly, uncovered, for 90 minutes.
- Add olives, kidney beans, and mushrooms.
- Simmer for another 10 to 15 minutes and serve.
- ½ cup vegetable oil
- 1 ½ cups white sugar
- 2 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- ½ cup chopped walnuts
- ¼ cup butter
- 2 cups confectioners’ sugar
- ¼ cup milk
- Preheat oven to 350° F. Grease and flour a 9” x 13” baking pan.
- In a large bowl, combine the oil, sugar and 2 teaspoons vanilla and mix until well blended.
- Combine the flour, ½ cup cocoa, baking soda, and salt and add to the sugar mixture. Fold in the zucchini and walnuts. Note: Batter will seem dry, but don’t worry! The zucchini provides moisture when baking! If you want to add water, add by tablespoonfuls but batter should be dry.
- Spread the batter evenly into the pan. Bake for 25 to 30 minutes, until brownies spring back when gently touched.
- To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners’ sugar, milk and ½ teaspoon vanilla. Stir in the cocoa mixture.
- Spread over cooled brownies before cutting into squares.
Slow Cooker Zucchini Lasagna
- 15 (oz) whole milk or part-skim ricotta
- 1 large egg, lightly beaten
- ½ cup grated Parmesan cheese, plus more for top
- 1 cup frozen spinach, thawed, drained, and squeezed of all liquid
- 4 cups of your favorite jarred Italian pasta sauce or homemade
- 4 medium garden zucchini, sliced ⅛” thick lengthwise on a mandolin
- 6-8 lasagna noodles, uncooked
- 16 oz part-skim mozzarella cheese, shredded
- 2 tablespoons garden-fresh flat-leaf parsley, chopped, plus more for garnish.
- salt and pepper
- In a medium bowl mix ricotta, egg, Parmesan cheese, spinach, parsley, and salt & pepper. Stir well and set it aside.
- Lightly coat the inside of the slow cooker with cooking spray. Ladle about 1 cup of tomato sauce on the bottom of the slow cooker and spread it around to coat.
- Place a single layer of noodles on top of the sauce, breaking some if needed to fit in the slow cooker. Layer about a cup of the ricotta mixture on top of the noodles, then top with ⅓ of the cheese, sauce, then zucchini slices.
- Repeat the layers until all your ingredients are all used up, ending with sauce and an extra sprinkling of Parmesan cheese.
- Cover and cook on HIGH for 2-½ to 3 hours. Turn the slow cooker to WARM and let stand for 30 minutes. This will allow the liquid to be absorbed. Cut with a knife and spoon onto plates. Sprinkle with fresh parsley or basil. Serves 4-6 people.
- Note: You can make this dish low-carb by omitting the lasagna noodles.
Zoodles with Pesto
- 4 small zucchini, ends trimmed
- 2 cups packed fresh basil leaves
- 2 cloves garlic
- ⅓ cup olive oil
- 2 teaspoons fresh lemon juice
- ¼ cup freshly grated Parmesan cheese
- salt and pepper, to taste
- sundried tomatoes, or cherry or grape tomatoes, optional
- Create zoodles from the zucchini using your preferred method.
- Combine the basil and garlic in a food processor and pulse until coarsely chopped. Using a steady stream, slowly add in the olive oil while the food processor is still on. Scrape the sides of the processor and add the lemon juice and Parmesan cheese and pulse until blended. Add salt and pepper to taste.
- Toss zucchini noodles and pesto until well coated. Top with tomatoes.
What’s your favorite zucchini recipe? Tell us in the comments below!
Here’s a great way to spiralize your zucchini without a fancy machine!
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.