10+ Best Ways To Eat Leftover Garden Zucchini – Pizza Bites, Bread, And Soup!
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We love growing garden zucchini! They’re one of the fastest and easiest-to-grow garden crops for homesteaders, ranchers, and farmers. The only problem is that we often have way too many leftover zucchini! And figuring out how to enjoy them is tricky without a game plan.
That’s why we’re brainstorming the ten best ways to cook and prepare zucchini. We guarantee these will make it easier to enjoy every last zucchini without struggling to finish them.
Sound good?
Then let’s get cooking!
10+ Best Ways To Eat Leftover Garden Zucchini
We grow zucchini every year and use these ten zucchini recipes repeatedly. We never get tired of them.
1. Zucchini Pizza Bites
Pizza bites are my favorite way to eat garden zucchini! They only require a few ingredients and are arguably one of the easiest and most satisfying zucchini recipes. Plus, there are many toppings and ingredients to use. Add pepperoni, bacon, ham, or ground beef for an extra protein and flavor infusion.
Ingredients
- Two large zucchini (cut into 1/2-inch rounds.)
- 1/2 cup of tomato sauce
- 1/2 cup of mozzarella cheese (or muenster cheese)
- A few tablespoons of olive oil
- Salt and pepper
- Optional toppings (garlic, oregano, parsley, pre-cooked pepperoni, bacon, ham, ground beef).
Instructions
Slice zucchini into rounds, top each with sauce, cheese, and your favorite toppings. You can also add a light dash of olive oil to the pizza. (Some love the olive oil. Others say it’s too oily. Me? I love it.) Bake your zucchini pizza at 400°F for 10 to 15 minutes until the cheese is bubbly and golden.
2. Zucchini Stir Fry
Stir-frying is my second favorite way to eat zucchini. It’s another recipe for an easy but delicious meal. This year, I have too many garden tomatoes, butternut squash, and zucchini. All three of these flavors will mix perfectly with garlic and oil. It’s also easy to add whatever meat you want to the mix!
Ingredients
- Two or three medium-sized chopped zucchini
- One minced garlic clove
- One or two small chopped Onions
- One tablespoon of olive oil
- Two or three large garden tomatoes
- ½ chopped butternut squash
- Any other veggies you want! (Peppers and carrots work well.)
- Optional protein (Chicken, beef, cheese, shrimp, tofu.)
Instructions
I always start the stir-fry with minced garlic, chopped onions, and olive oil in the pan. After cooking for 2 minutes, the onions and garlic become fragrant. I then add chopped meat to the mix.
Once the meat cooks through, I toss in a colorful mix of fresh veggies like zucchini, bell peppers, squash, garden tomatoes, and snap peas, cooking until everything is tender yet still vibrant.
I like drizzling in soy sauce or sprinkling sesame seeds before serving for an extra flavor boost.
Read More – Grow Your Garden Zucchini With These 14+ Zucchini Companions! Get A Better And Easier Yield!
3. Zucchini And Corn Salad
Here’s a fun way to have a sweet, tasty, and substantial snack. This vibrant summer salad marries the sweetness of fresh corn with the crisp bite of zucchini, making it a refreshing and colorful side dish that’s as easy to prepare as it is to enjoy.
Ingredients
- Two large chopped zucchini
- One cup of fresh corn kernels
- ¼ cup of chopped cherry tomatoes
- One small chopped red onion
- A dash of cilantro
- A dash of olive oil
- A dash of soy sauce
- Fresh ground salt and pepper
Instructions
Sauté chopped garlic, parsley, and onions in olive oil. Then add zucchini, corn, and other veggies, stir-frying until tender. Cook through, then season with fresh ground pepper, salt, and a teaspoon of soy sauce. (You can use any sauce you want, but soy sauce is the best flavor for this dish!)
4. Zucchini Pancakes
Zucchini pancakes are a sneaky way to incorporate yummy veggies into your morning routine. Their crispy exterior pairs perfectly with a cold dollop of sour cream, butter, or yogurt.
Ingredients
- Two cups of grated zucchini
- Two large eggs
- ½ cup of flour
- ½ cup of shredded cheese (mozzarella or cheddar)
- One teaspoon of garlic powder
- Salt and pepper
- ½ teaspoon baking powder (Optional if you want fluffier cakes!)
- Cooking oil of your choice
Instructions
The trick to making perfect zucchini pancakes is drying the grated zucchini. Grated zucchini has a surprisingly high amount of moisture, and if you don’t squeeze out excess moisture, your pancakes will be soggy.
After grating, squeeze extra moisture by placing the zucchini in cheesecloth and pressing as much liquid as possible into a bowl.
Then, mix the dried and grated zucchini with eggs, flour, cheese, and seasonings. Fry spoonfuls of the mixture in a greased, hot frying pan until brown and golden on both sides.
(You can also add a tiny amount of baking powder to the batter, around ½ teaspoon, if you want your pancakes to have a fluffier texture.)
5. Zucchini Relish Or Chutneys
Zucchini relish or chutney is one of the best ways to upgrade cheeseburgers, sandwiches, hotdogs, bratwursts, grilled meats, or garden salads. Its tangy, spicy flavor pairs perfectly with grilled burgers or cold cuts.
Ingredients
- Four cups zucchini, chopped (about two medium zucchinis)
- One cup onion of finely chopped onion
- One cup of bell peppers, finely chopped
- One cup of apple cider vinegar
- One cup of granulated sugar
- One tablespoon of mustard seeds
- One teaspoon of ground turmeric
- ½ teaspoon cayenne pepper (optional, for extra heat)
- One teaspoon of fresh ginger, minced (optional for added depth)
Instructions
Combine chopped zucchini, onions, and bell peppers with vinegar, sugar, and spices in a pot. Bring the zucchini chutney mix to a boil over medium heat. Reduce the heat and let it simmer until the chutney has thickened to your desired consistency. Cooking takes about 30 to 40 minutes.
Let it cool, then store it in a large mason jar. Store in the fridge.
Read More – Up For Something New? Here’s How To Grow Zucchini Vertically!
6. Zucchini Noodles
Zucchini noodles are perfect if you love pasta but want to consume fewer carbs. They soak up homemade pasta sauce wonderfully and are a guilt-free way to enjoy yummy Italian dishes at home.
Ingredients
- Four medium zucchinis (about 1 pound), spiralized or thinly sliced into noodles
- Two tablespoons of olive oil
- Two small cloves of garlic, minced
- A small dash of fresh ground salt
- A small dash of fresh ground black pepper
- ½ to one cup of sauce (tomato, pesto, or Alfredo)
Instructions
Use a spiralizer or a mandoline to cut the zucchini into noodle shapes. Alternatively, you can slice them thinly if you prefer a different texture. Then, sauté in olive oil with garlic for two to three minutes until tender. Toss with your favorite sauce and serve.
7. Zucchini Bread
Have you tasted homemade zucchini bread? It’s far superior to many other sweet snacks. Zucchini bread has a thick, fluffy, moist, sweetly spiced texture. It’s heavenly if you put it in the toaster oven for 40 seconds with a dash of butter. (Or, use chilled cream cheese.)
Ingredients
- Two cups of grated zucchini
- Two cups of all-purpose flour
- One cup of granulated sugar (Use slightly less if you’re trying to cut back on sugar or want it less sweet!)
- Two large eggs
- ½ cup vegetable oil
- One teaspoon of baking soda
- One teaspoon cinnamon
- One teaspoon of vanilla extract
- ½ teaspoon salt
- ½ cup chopped nuts (walnuts, pecans)
Instructions
Combine grated zucchini with flour, baking soda, sugar, eggs, oil, and spices. Pour the zucchini batter into a greased bread pan. Bake it at 350°F for 50 to 60 minutes. The bread is done when you can insert and remove a toothpick cleanly.
Let the zucchini bread sit in the pan for at least one hour after cooking! Carefully remove it from the pan once it is at room temperature.
8. Zucchini Soup
There are two ways to make zucchini soup. (Well, there are probably dozens of ways, but there are two that I’ve tried.) The first method is to chop zucchini and add it to any vegetable soup you like. You can also turn zucchini into broth and make a similar texture to pea soup. I enjoy both versions, though zucchini veggie soup is likely more versatile.
Ingredients
- Two medium zucchinis, chopped
- Four cups of vegetable broth
- One medium onion, chopped
- Two cloves garlic, minced
- Two medium potatoes, peeled and diced (optional)
- ½ cup heavy cream (optional)
- Salt and pepper
- Fresh herbs (like thyme, oregano, or basil) for garnish (optional)
Instructions
Sauté chopped zucchini, onions, and garlic in a pot for around five minutes. Pour in the veggie broth and add diced potato if using. Simmer and cook on low heat until the zucchini, potato, and other veggies are tender. (About 30 to 40 minutes.)
Once cooked, you can optionally blend the soup until smooth. (Wait for the zucchini soup to cool down before blending.) Then add freshly ground salt and pepper. Stir in the heavy cream if desired. Heat through, then serve hot, garnished with fresh herbs if using.
Read More – Here’s How To Grow Zucchini From Start To Finish. Yummy Backyard Gourds!
9. Crispy Zucchini Fries
Homemade zucchini fries are another guilt-free snack that tastes delightful when fried to golden perfection. Serve alongside a grilled cheese sandwich or garden salad for a delicious gourmet meal at home.
Ingredients
- Two large zucchinis (about 1 pound) cut into sticks or wedges
- ½ cup all-purpose flour
- Two large eggs
- One cup of panko breadcrumbs (for extra crispiness)
- ½ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for a hint of smokiness)
- Optional dipping sauce (ranch or marinara).
Instructions
Cut the zucchinis into sticks or wedges, aiming for uniform sizes to ensure even cooking. Set up a workstation with three bowls.
- Bowl 1: For the flour.
- Bowl 2: For the beaten eggs.
- Bowl 3: For seasoning, the panko breadcrumbs, grated Parmesan cheese, pepper, garlic powder, salt, and paprika.
Coat zucchini sticks in flour (bowl 1), dip them in beaten eggs (bowl 2), and roll them in breadcrumbs mixed with Parmesan (bowl 3.).
Arrange the coated zucchini sticks on a baking sheet lined in a single layer with parchment paper. Bake for 20 to 25 minutes at 420°F, flipping halfway through, until the fries are golden brown and crispy.
10. Zucchini Casserole
Here’s another fun recipe that lets you use all your garden veggies. Start by layering herbs, cheese, veggies, and bread crumbs in a baking pan. The result is a comforting dish that can be made with nearly any ingredient.
Ingredients
- Three cups chopped zucchini (about two medium zucchinis), plus other garden veggies like bell peppers, tomatoes, or mushrooms (optional)
- Two medium-sized eggs.
- 1 cup shredded cheese (cheddar, mozzarella, or a blend of your choice)
- ½ cup breadcrumbs (plain or seasoned)
- Two cloves garlic, minced
- One small onion, finely chopped
- One teaspoon of dried thyme
- One teaspoon of dried basil
- A dash of salt
- A dash of pepper
- A few overflowing tablespoons of grated cheese
Instructions
Preheat your oven to 375°F. Then, grease your baking dish with a thick coat of non-stick spray.
Chop the zucchini and any additional vegetables into bite-sized pieces. Sauté the onions and garlic in a skillet over medium heat until softened and fragrant. If you use additional vegetables like bell peppers or mushrooms, you can also sauté them briefly.
Combine the chopped zucchini with sautéed onions, garlic, and other vegetables in a large bowl. Stir in the shredded cheese, breadcrumbs, thyme, basil, salt, and pepper. Mix the eggs into the vegetable and cheese mixture to help bind everything together.
Pour the zucchini and veggie mixture into the prepared baking dish, spreading it evenly. Add a thin layer of extra Parmesan cheese atop the casserole for a crispy, golden finish.
Bake the veggie casserole in your preheated oven for 30 to 45 minutes. Wait for the top to appear bubbly and golden brown.
Read More – How To Grow Yummy Spaghetti Squash In Your Backyard!
Conclusion
Thanks for reading about the best ways to eat garden zucchini! We know zucchini plants often produce WAY too many gourds, lol. So, these are our ten favorite ways to enjoy zucchini, even if you grow too many.
What about you?
- Do you often find yourself with way too many zucchini?
- What is your favorite way to eat zucchini?
- Have you ever tried zucchini pizza?
- Are there any good ways to good zucchini that we forgot?
- Have you ever tried zucchini bread?
We hope to hear from all zucchini fanciers.
Thanks again for reading.
Have a great day!