What to Do with All That Zucchini
Yesterday, my friend Lisa presented me with a zucchini that looked as though it had taken growth hormones.
It was gigantic!
She told me that she grated so much from one of them that she made a double batch of muffins, then proceeded to freeze the shreds in 2-cup increments for future muffins.
Since my zucchini plants are somewhere floundering among my weed bed—formerly known as my vegetable garden—I appreciate her gift. 
Now is the time to enjoy this abundant fruit. Yes, from a botanical standpoint the zucchini is a fruit. It comes from the flower and contains seeds. In the culinary world, it is classified as a vegetable, since it is commonly used in savory dishes such as stir-fries, soups, and gratins.
Other than muffins, here are some other ideas that you may like to try with all your zucchini.
1. Sauté It Simply
Quick and satisfying, just slice and sauté zucchini rounds or half-moons in olive oil with garlic, salt, and pepper. Add a splash of lemon juice or parmesan if you’re feeling fancy.
Tip: Toss with cooked pasta or serve over grilled chicken or fish for an easy summer dinner.
2. Grill It
Thick slices or spears of zucchini are perfect for the grill. Brush with olive oil, sprinkle with Italian herbs, and grill until lightly charred.
Bonus: Make zucchini “boats” by slicing lengthwise, scooping out a little center, and stuffing with cooked quinoa, ground turkey, or leftover veggies and cheese before grilling or baking.
3. Zoodles (Zucchini Noodles)
Spiralize into noodles and sauté lightly or serve raw with pesto or marinara. It’s a great way to get more veggies in—especially for pasta lovers trying to lighten things up.
4. Bake It into Something Sweet
Zucchini’s mild flavor makes it ideal for baked goods. Classic zucchini bread, muffins, and even chocolate cake get a moisture boost from grated squash.
Healthier twist: Try using almond flour or oats, cut back on sugar, or add in nuts or flaxseed.
5. Add It to Egg Dishes
Grated or sliced zucchini blends beautifully into omelets, frittatas, or breakfast casseroles. It adds bulk and nutrition without overpowering flavor.
6. Soup-er Addition
Even in summer, a chilled zucchini soup can be refreshing. Or dice it into minestrone, lentil, or chicken soup—especially if you’re freezing portions for fall.
7. Toss It into Stir-Fries or Skillets
Zucchini pairs well with nearly any veggie or protein. Stir-fry with garlic, mushrooms, and shrimp or chicken for a quick weeknight dinner. 
8. Roast and Freeze for Later
Chop and roast zucchini with olive oil and herbs. Then freeze flat in bags. It’s ready to toss into winter soups, grain bowls, or pasta dishes. Or grate in measured batches to make baked goods in the fall.
9. Give it to Your Friends and Neighbors
And pass along today’s blog post so they know what to do with all that zucchini.
Thanks for sharing!
Remembering Julia Child
If Julia were still with us, she would have been 113 on August 15th. Since this is her birth month, I watched the movie Julie and Julia (it’s fun if you are a Julia fan) and may even make her grated zucchini recipe with shallots. Perhaps you’d like to do something interesting to celebrate her as well—and when you do, please shoot me an email, and tell me about it.
Much love,
Health Coach Carol
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” ~Julia Child