Grew Extra Zucchini? Here are 3 Delicious Recipes

Lead Image
  • 2 hours
  • Beginner
  • 15
What You'll Need
Baking Soda
Kodiak Cake mix

Great gardeners and even no so great gardeners usually end up with one common problem on their hands—surplus. So if you've got zucchini coming out your ears, we have a solution. Skip the veggie fry today and make these delicious zucchini recipes instead.

Zucchini Protein Patties

zucchini fritters

1 Cup of Kodiak Cakes mix

1 Cup of zucchini

1/4 Cup of shredded cheese

2 TBSP of millk

2 eggs

1/3 Cup of diced ham

Salt and Pepper to Taste

To tackle these simple protein patties, simply throw all of your ingredients in a bowl and give them a good mixing. Once everything has been mixed together well, place a non-stick pan on the oven and add a little olive oil. Once the oil is hot, drop your patty mixture onto the pan (about a quarter cup at a time) and let it cook up and form a firm patty. The mixture will be a loose mixture but the heat will help it form a whole patty. Cook on both sides till each side is light brown. Serve and eat hot with sour cream or any other toppings.

Zucchini Parm Bites

zucchini rounds

1-2 zucchini sliced thin

1 Tbsp of garlic

1 Tbsp of olive oil

1/2 cup of parmesan

2 Tbsp Italian herbs and spices

Salt and pepper to taste

Slice your zucchini nice and thin and while you're doing so, preheat your oven to 425 degrees Fahrenheit. Once you have your zucchini sliced, lay them on a baking sheet covered in parchment paper. Don't overlap the slices at all, keep them nice and separated. Once they are all laid out, salt and pepper the rounds and hit them with whatever other seasonings sound good to you. We like using an Italian herbs and spices blend.

In a separate bowl mix your garlic and parmesan together. Then add in a tbsp of olive oil to the mix. Gently drop this mixture on your rounds. If you find you've got too many rounds, you can make a little more of the parmesan topping up using the same ratio.

Once the rounds are covered pop the tray in the oven and cook for 12-15 minutes, or until golden brown on top.

Make this recipe even more exciting by adding potato rounds to your zucchini rounds. Simply slice and prepare a red or russet potato the same way.

Zucchini Banana Bread

zuchini bread

1 Cup of sugar (divided)

1/2 Cup of vegetable oil

1/4 Tsp of salt

1 overripe banana

2 large eggs

7 Tbsp of buttermilk

1 Tsp vanilla

1 Tsp baking soda

2 Tsp cinnamon (divided)

2 cups of all-purpose flour

1 cup of shredded zucchini

Start by preheating your oven to 350 degrees Fahrenheit. Then grease a 9x5 bread loaf pan with cooking spray or butter and flour.

Mix your oil and 3/4 cup of sugar together in a medium-sized mixing bowl. Then add in your mashed banana, eggs, buttermilk, vanilla. Stir it all together and add in 1 tsp of cinnamon and all of the baking soda. Stir until smooth but remember, there will be a few little chunks of banana.

Drop your zucchini in and then add in your flour. Keep string the mixture till everything is nice and incorporated but don't over stir!

Mix the rest of your cinnamon and sugar together and set aside. Pour your batter int your pan and smooth it across the top. Then dump your cinnamon and sugar mixture over the top of the batter.

Bake the whole thing for about 40-45 minutes. You'll know when the bread is ready when a toothpick comes out of the middle clean, or with only a few little crumbs. When you pull the loaf out of your oven, you need to let it sit for almost half an hour. You risk a cracked and broken loaf if you try to remove it from the pan before it has had time to cool.

Take this recipe to the next level by making your own vanilla.