Are you looking for a versatile ingredient to add some excitement to your meals? Look no further than shredded zucchini! This summer squash is packed with nutrients, easy to work with, and can be used in a variety of dishes. From savory main courses to sweet treats, we’ve got 18 mouthwatering recipes that showcase the best of shredded zucchini.
In this article, we’ll dive into the wonderful world of zucchini and explore everything from classic comfort foods to international-inspired dishes. Whether you’re a seasoned cook or just starting out, these recipes are sure to inspire you to get creative with your cooking. So go ahead, grab some zucchinis, and let’s get started!
**Recipe Highlights**
* Zesty Zucchini Fritters with Garlic Yogurt Dip
* Savory Shredded Zucchini and Cheese Stuffed Mushrooms
* Warm Zucchini Bread with Walnuts and Cinnamon
Zucchini Fritters with Garlic Yogurt Dip
Enjoy a crispy and flavorful snack with this easy-to-make recipe.
Ingredients:
– 2 cups grated zucchini
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 egg
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, flour, salt, and baking powder.
2. In a separate bowl, whisk together yogurt, garlic, and egg.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the zucchini mixture into the oil and flatten slightly.
6. Cook for 3-4 minutes on each side or until golden brown.
7. Drain on paper towels.
Garlic Yogurt Dip:
1. Mix together yogurt and minced garlic in a bowl.
2. Serve chilled with warm fritters.
Cooking Time: 15-20 minutes
Shredded Zucchini and Cheese Stuffed Mushrooms
Elevate your dinner game with these savory stuffed mushrooms, packed with the flavors of shredded zucchini, melted cheese, and a hint of garlic.
Ingredients:
– 12 large mushroom caps (any variety)
– 1 medium zucchini
– 2 cloves of garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Sauté the zucchini in a pan with 1 tablespoon of olive oil until tender.
3. Add garlic, salt, and pepper; stir well.
4. Stuff each mushroom cap with about 2 tablespoons of zucchini mixture.
5. Sprinkle shredded cheese and breadcrumbs on top.
6. Drizzle remaining 1 tablespoon of olive oil over the mushrooms.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
Cooking Time: 15-20 minutes
Zucchini Bread with Walnuts and Cinnamon
This sweet bread is a perfect way to use up your summer zucchinis, packed with the warmth of cinnamon and crunch from walnuts. Perfect for breakfast or as a snack.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 medium zucchinis, grated
– 1 teaspoon ground cinnamon
– 1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine sugar, butter, eggs, and zucchinis.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Stir in cinnamon and walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Zucchini Pancakes with Herb Sour Cream
Start your day off right with these deliciously healthy and flavorful zucchini pancakes, topped with a tangy herb sour cream.
Ingredients:
– 2 cups grated zucchini
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 large egg
– 1/2 cup milk
– Vegetable oil for greasing the pan
– Herb Sour Cream:
+ 8 ounces sour cream
+ 2 tablespoons chopped fresh parsley
+ 1 tablespoon chopped fresh chives
Instructions:
1. In a bowl, combine zucchini, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together egg and milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes on each side, until golden brown.
6. Serve warm with Herb Sour Cream (mix all sour cream ingredients together in a bowl).
Cooking Time: Approximately 15-20 minutes.
Shredded Zucchini and Corn Fritters
Get ready to delight your taste buds with these crispy and flavorful fritters, packed with the sweetness of corn and zucchini. Perfect as a snack or side dish!
Ingredients:
– 1 cup shredded zucchini
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine zucchini, corn kernels, flour, panko breadcrumbs, salt, and pepper.
2. Add the beaten egg to the mixture and stir until just combined.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet or deep fryer over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the hot oil, leaving some space between each fritter.
5. Fry for 3-4 minutes on each side, until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: 12-15 minutes (depending on the size of your fritters)
Zucchini and Carrot Muffins with Cream Cheese Frosting
These muffins are a delightful twist on traditional carrot cake, incorporating the natural sweetness of zucchini. The cream cheese frosting adds a tangy and creamy contrast that will leave you wanting more.
Ingredients:
For the muffins:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup grated zucchini
– 1/4 cup grated carrot
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– 1 teaspoon vanilla extract
For the cream cheese frosting:
– 8 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 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 medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine zucchini, carrot, milk, egg, melted butter, and vanilla extract. Stir until combined.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until tops are golden brown.
7. Allow muffins to cool completely before frosting.
Frosting:
1. Beat cream cheese and butter until smooth.
2. Gradually add powdered sugar, beating until combined.
3. Add vanilla extract; mix until smooth.
Zucchini Hash Browns with Crispy Edges
Elevate your breakfast game with this simple and delicious recipe that combines the best of both worlds – zucchini’s nutritious goodness and crispy hash browns.
Ingredients:
– 2 medium-sized zucchinis, grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 tablespoon butter
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine grated zucchini, flour, salt, and black pepper.
3. Heat the olive oil in a non-stick skillet over medium-high heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Stir in the zucchini mixture and cook for 2-3 minutes, until slightly softened.
6. Transfer the mixture to a baking dish and dot with butter.
7. Bake for 25-30 minutes or until crispy edges form.
Cooking Time: 25-30 minutes
Shredded Zucchini and Chickpea Veggie Burgers
A flavorful twist on traditional veggie burgers, these shredded zucchini and chickpea patties are packed with nutrients and perfect for a quick lunch or dinner.
Ingredients:
– 1 medium zucchini
– 1 can chickpeas (15 oz)
– 1/2 cup rolled oats
– 1/4 cup breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: cheese, lettuce, tomato, and your favorite condiments
Instructions:
1. Preheat a non-stick skillet or grill over medium heat.
2. Shred the zucchini using a box grater or food processor.
3. In a bowl, mash the chickpeas with a fork until mostly smooth.
4. Add the shredded zucchini, oats, breadcrumbs, and egg to the bowl. Mix well.
5. Form into 4-6 patties, depending on desired size.
6. Cook for 4-5 minutes per side, or until golden brown and crispy.
7. Serve on a bun with your favorite toppings.
Cooking Time: 10-12 minutes
Zucchini and Potato Latkes with Applesauce
A twist on traditional potato latkes, this recipe combines the flavors of zucchini and applesauce for a deliciously unique side dish.
Ingredients:
– 2 medium zucchinis, grated
– 1 large potato, peeled and grated
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil for frying
– Applesauce, for serving
Instructions:
1. In a bowl, combine zucchini, potato, onion, eggs, flour, and salt. Mix well.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small amounts of the latke mixture into the oil and flatten slightly.
4. Cook for 3-4 minutes on each side, or until golden brown.
5. Drain on paper towels and serve hot with applesauce.
Cooking Time: 15-20 minutes
Zucchini Chocolate Chip Cookies
Moist and flavorful, these Zucchini Chocolate Chip Cookies combine the best of both worlds – the freshness of zucchini and the richness of chocolate. Perfect for a sweet treat or snack.
Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup brown sugar
– 2 large eggs
– 1 medium-sized zucchini, grated (about 1 cup)
– 2 teaspoons vanilla extract
– 1 and 1/2 cups all-purpose flour
– 1 teaspoon baking soda
– 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, cream together butter and sugars until light and fluffy.
3. Beat in eggs one at a time, followed by zucchini and vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet.
8. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Shredded Zucchini Stir-Fry with Garlic and Ginger
A flavorful and healthy stir-fry recipe that combines the sweetness of zucchini with the pungency of garlic and ginger. This dish is perfect for a quick weeknight dinner or as a side dish to complement your favorite Asian-inspired meals.
Ingredients:
– 2 medium zucchinis
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Optional: soy sauce, sesame seeds, and chopped scallions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and grated ginger; stir-fry until fragrant, about 30 seconds.
3. Add the shredded zucchini; cook, stirring occasionally, until tender but still crisp, about 4-5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with soy sauce, sesame seeds, and chopped scallions if desired.
Cooking Time: 10-12 minutes
Zucchini and Parmesan Frittata
A delicious and healthy breakfast or brunch option that combines the flavors of zucchini, parmesan cheese, and eggs.
Ingredients:
– 6 large eggs
– 1 medium zucchini, diced
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced zucchini and cook until tender, about 3-4 minutes.
4. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
5. Pour the egg mixture over the cooked zucchini in the skillet.
6. Sprinkle the grated parmesan cheese evenly over the top.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the eggs are set.
8. Remove from the oven and let it cool slightly before slicing and serving.
Cooking Time: 25-30 minutes
Zucchini and Ricotta Stuffed Shells
Transform classic stuffed shells into a summer-inspired masterpiece by incorporating zucchini and ricotta cheese. This creamy, flavorful twist on the Italian classic is perfect for warm weather gatherings or a cozy night in.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and mashed
– 8 oz ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells al dente; drain and set aside.
3. In a medium bowl, combine mashed zucchini, ricotta cheese, Parmesan cheese, and beaten egg. Mix well to combine.
4. Stuff each pasta shell with the zucchini-ricotta mixture, placing them in a baking dish as you go.
5. Cover with foil and bake for 25 minutes.
6. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and shells are lightly browned.
Cooking Time: 35-40 minutes
Shredded Zucchini and Bacon Quiche
Shredded Zucchini and Bacon Quiche Recipe
A delicious breakfast or brunch option that’s perfect for any occasion, this quiche is packed with flavorful shredded zucchini, crispy bacon, and creamy eggs.
Ingredients:
– 1 9-inch pie crust
– 2 cups shredded zucchini
– 6 slices of cooked bacon, crumbled
– 3 large eggs
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. In a large skillet, cook the crumbled bacon over medium heat until crispy. Remove from heat and set aside.
4. In a separate bowl, whisk together eggs, salt, and pepper.
5. Arrange the cooked bacon, shredded zucchini, and grated cheese in the pie crust.
6. Pour the egg mixture over the filling ingredients.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Zucchini and Lemon Poppy Seed Cake
This refreshing cake combines the sweetness of lemon with the subtle flavor of zucchini, topped with a crunchy poppy seed crust.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup unsalted butter, softened
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon poppy seeds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together sugar, eggs, and butter until smooth.
3. Add grated zucchini, lemon zest, and lemon juice; stir until combined.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add dry ingredients to wet ingredients and stir until just combined.
6. Fold in poppy seeds.
7. Pour batter into prepared loaf pan and smooth top.
8. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Zucchini and Mozzarella Stuffed Chicken
Add a twist to your chicken dish with this flavorful recipe that combines the freshness of zucchini and mozzarella.
Ingredients:
– 4 boneless, skinless chicken breasts
– 2 medium zucchinis, sliced
– 1 cup fresh mozzarella cheese, shredded
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high. Add the sliced zucchinis and cook until tender, about 3-4 minutes per side.
3. Meanwhile, butterfly the chicken breasts by cutting them in half lengthwise.
4. Stuff each chicken breast with cooked zucchini, mozzarella cheese, and minced garlic.
5. Season with salt and pepper to taste.
6. Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Serve hot, garnished with chopped fresh basil leaves if desired.
Shredded Zucchini and Spinach Lasagna Rolls
Transform classic lasagna into bite-sized rolls packed with flavorful zucchini and spinach. This recipe is perfect for a quick weeknight dinner or a stress-free lunch prep.
Ingredients:
– 1 medium zucchini, shredded
– 1 cup fresh spinach leaves, chopped
– 8 lasagna noodles
– 2 cups marinara sauce
– 1 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine shredded zucchini, chopped spinach, and ricotta cheese. Mix well.
3. Cook lasagna noodles according to package instructions. Drain and set aside.
4. Spread a thin layer of marinara sauce on the bottom of a baking dish.
5. Place a cooked lasagna noodle on a flat surface, then place about 1 tablespoon of zucchini-spinach mixture along the center of the noodle.
6. Roll the noodle into a tight cylinder and repeat with remaining noodles and filling.
7. Place rolled lasagna rolls seam-side down in the baking dish. Top with marinara sauce and Parmesan cheese.
8. Bake for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Zucchini and Almond Flour Pancakes
Start your day with a deliciously healthy twist on traditional pancakes, using zucchini and almond flour for added nutrition and flavor.
Ingredients:
– 1 cup almond flour
– 1/2 cup rolled oats
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup plain Greek yogurt
– 1/2 cup grated zucchini
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 2 tablespoons melted coconut oil or unsalted butter, melted
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a large bowl, whisk together almond flour, oats, sugar, eggs, yogurt, zucchini, salt, and baking soda until smooth.
3. Add the melted coconut oil or unsalted butter and whisk until well combined.
4. Drop by 1/4 cupfuls onto the preheated skillet or griddle.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip and cook an additional 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes total
Summary
Get ready to go green with these 18 mouthwatering shredded zucchini recipes! From sweet treats like Zucchini Chocolate Chip Cookies and Zucchini Lemon Poppy Seed Cake, to savory dishes like Shredded Zucchini Stir-Fry with Garlic and Ginger and Zucchini and Mozzarella Stuffed Chicken, there’s something for every occasion. Plus, discover creative twists on classic recipes like Zucchini Fritters with Garlic Yogurt Dip and Shredded Zucchini and Cheese Stuffed Mushrooms. Whether you’re a foodie or just looking to add some healthy habits to your routine, these recipes are sure to delight!
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