Too much zucchini!

I stopped at a produce stand a few days ago to buy some peppers and tomatoes since our pepper plants aren’t producing anything and our tomatoes are all still green. After I paid, the cashier asked me if I’d like some free zucchini – apparently she’s got too much. I had to say, “NO!”.

We’ve got zucchini coming out of our ears. We’re eating it every day and still can’t keep up with it. We garden as a way to save money, and since I don’t want to waste anything, even if we are sick of it, I’ve come up with some creative ways to eat zucchini.

Our favorite is grilled – I chop into bite sized pieces along with bell peppers and Vidalia onions, cover in olive oil and sea salt and grill in a basket for about 30 minutes over medium high heat. They are delicious.


Another is something we call “zusketti”. Remember how I told you we are grain free, which means no spaghetti. But… We use a spiralizer to make zucchini noodles. Add your favorite sauce, some meatballs if you like and voila! We can eat up about 8 small zucchini this way in one sitting!



Zucchini boats- the possibilities are endless with this. We’ve had Mexican chicken, Italian sausage, philly cheesesteak, – you can fill them any way you’d like! Just mix together some meat, maybe some tomatoes, maybe cheese, some spices – whatever sounds good to you. Be sure the mix is fairly dry though- the zucchini is quite moist itself and you don’t want your boat to be swimming! You can find several actual recipes online if you like to stick to actual recipes. Search for zucchini boats or stuffed zucchini.



Faux apple cobbler – as you can guess the main ingredient is zucchini! You have to peel it, remove the seedy part and then chop – use in place of apples in a cobbler recipe (or search for a real zucchini cobbler recipe if you don’t like subbing. It tastes remarkably like apple cobbler. Especially if you add some vanilla ice cream! I know it sounds weird. But its good. And remember, we’ve got zucchini coming out of our ears around here. I had to get creative.

Zucchini chips- we use a dehydrator for this – they get nice and crunchy. If you have a dehydrator, give it a try.

Oven fried zucchini coated with almond flour and parmesan cheese. Slice zucchini thinly, coat in egg and then almond flour/parmesan cheese mix. Bake on parchment paper for 30-40 mins at 350.


Zucchini bread with almond flour – again, we’re grain free so we have to use almond flour. Zucchini bread has always been a winner around here, whether its made with whole wheat flour or almond flour. Tons of recipes online! Some with chocolate chips or cocoa powder added that sound delicious! Sadly though, my oldest is allergic to chocolate – sad face. Check out for a lot of grain free options.

Use it as filler for meatloaf or meatballs. Shred it, salt it, and then squeeze all the moisture out with paper towels before adding to the other ingredients.

And lastly, you can shred it and freeze in a single layer to keep for future use. Add to soups and sauces later in the winter when fresh produce is out of season.

(Hubby says I sound like Bubba on Forrest Gump talking about shrimp! lol)

Do you have any ideas to contribute? I’d love to hear them!

2 thoughts on “Too much zucchini!

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