Zucchini is one of the most prolific garden plants! These easy zucchini recipes will help you save money and give you lots of delicious ways to prepare it! My favorite is the homemade zucchini cake recipe! You can find this recipe in our Dining On A Dime Cookbook on page 240.
Easy Zucchini Recipes
A Zillion Zucchini?
by Tawra Kellam
So you have few zucchini left, huh? You’ve given bushel baskets full to all your friends and family. You’ve set buckets on the corner with a free sign. You’ve left anonymous “midnight zucchini deliveries” at all of your neighbor’s houses and they still aren’t gone. Now what do you do?
Here are a few ideas about how to use that leftover garden zucchini along with a bunch of easy zucchini recipes that will help you make lots of delicious dishes from this very prolific garden plant!.
Eazy Zucchini Tips:
- Zucchini can easily be frozen for the winter. Simply shred and bag into 1 – 2 cup servings. Use in breads, cakes or meat loaves
- Substitute shredded zucchini for half of the ground beef in Mexican recipes, spaghetti sauces, meat loaves or meatballs.
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Easy Zucchini Recipes:
Here are some easy zucchini recipes that are a delicious way to give a lot of variety to your meals!
Zucchini Saute
1 lb. small zucchini
1 Tbsp. olive oil
1 onion, cut thin
1 clove garlic, chopped
1/4 tsp. thyme
salt and pepper to taste
Sauté zucchini in olive oil for 3 minutes. Remove from heat and add onion and garlic. Sauté 2 minutes. Add Zucchini to skillet and season with salt, pepper and thyme. Serve Warm.
Chicken Cacciatore
2-3 lbs. chicken pieces
2 Tbsp. olive oil
2 cans (14 oz.) stewed tomatoes
2 cups mushrooms, sliced
1 cup zucchini, sliced
1 tsp. fresh basil, crushed or 1/4 tsp dried basil
salt and pepper, to taste
4 cups pasta, cooked
Brown chicken in oil, 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta. Cover and simmer 25 minutes. Serve over pasta
Homemade Zucchini Cake Recipe
2 cups flour
1 tsp. salt
2 cups zucchini, grated
1 1/4 cups sugar
1 1/4 tsp. baking soda
1 tsp. cloves, ground
1 tsp. nutmeg, ground
1 tsp. cinnamon, ground
1/2 cup vegetable oil
1/3 cup water
1 tsp. vanilla
3 eggs
Preheat oven to 350°. Mix all the ingredients in a bowl and beat on low for 1 minute, scraping bowl constantly. Beat on medium for 2 minutes, scraping bowl occasionally. Pour into a greased 9×13 inch pan. Bake for about 45 minutes. Serves 18.
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Easy Fried Zucchini Recipe
zucchini, sliced or cut into sticks
flour
1 egg, beaten
1/2 cup milk cracker crumbs
vegetable oil for frying
salt and pepper
Wash all the vegetables. Slice the zucchini, onions and squash into thin slices. Put some flour in a bowl. Put egg and milk in another bowl and mix. Place crackers crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375° or until a few crumbs of cracker fry quickly. Dip vegetables into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste and serve hot with ranch dressing.
This easy zucchini cake recipe is from our cookbook:
Click here to get the Dining On A Dime Cookbook, with tasty recipes and great tips to make your life easier and save you money!
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I need to know if anyone has shredded, then froze the shredded zucchini for future baking.
I have a ton of zucchini right now, given to me by some wonderful friends. I love
to bake with it, but I can’t bake ten zucchini cakes today!
Yes you can grate it up and freeze it raw Jaan.
I always set aside 1 cup shredded zuchinni to freeze b c you can use it in zuchhinni bread or muffins in future or add to soup and casseroles. Super easy! Only drain off excess liquid aside if using for baking! That water is for soup or vegetables! Blessings,grace in vt!
Zucchini also dehydrates well. Use small ones, and slice thinly and dry until fairly brittle. Store in a cool dry place. I especially love adding them to soups and stews through the winter (if I don’t eat all the zucchini “chips” before then… they get so sweet!).