What to do with Zucchini?

It’s the Great Garden question — what do I do with all that zucchini taking over my garden? It seems to grow overnight. One moment it’s shorter than the length of my hand and the next moment it’s the size of a baseball bat. I usually stir-fry zucchini or turn it into bread (see recipe here), but I needed more options. So I turned to the ever-trusty Google for answers and found several recipes to try.

Do you have any favorite zucchini recipes to share? Link them in the comments below 🙂

Zucchini Recipes

Zucchini Muffins from Simply Recipe  is the first of these zucchini recipes that I tried. They have a really good flavor  — love the cinnamon and nutmeg. They’re neither too dry nor too moist. We had a Lord of the Rings-like conversation here when my mother, sister, and I were talking about how filling these muffins were and my brother got this guilty Hobbit-ish look on his face and said, “I’ve had three.”

Verdict: This recipe is definitely a keeper!

Roast Carrots and Zucchini “Fries” from Voracious Veggie. This is the very best way to cook carrots. They’re healthy and taste like candy. Since we like them so well, we thought we’d follow this blogger’s suggestion and cook zucchini the same way. Maybe I did something wrong, but they were gross. Soft, squishy, slimey — the texture was so bad I couldn’t even tell you if the taste was any good.

Verdict: keep the carrots, toss the zucchini

Zucchini Pistou from Baked Bree uses as it’s base a French version of pesto made with zucchini  as well as basil. It caught my attention because Bree’s pictures are so gorgeous. Mine didn’t look much like this (for one thing I ran out of basil and used walnuts instead of pine nuts in the pistou), but it had a pretty good flavor.

Verdict: I cooked too much pasta, which spread the sauce around too much, so I plan to try this one again and see if I can get it right.

Julia Child’s Zucchini Tian. This one is still on my to-do list. It’s doesn’t look hard, just a bit time consuming. I’m sure anything baked in that much cheese has to taste good, though 🙂



Cinnamon-sugar topping makes these apple muffins irresistible
Cinnamon-sugar topping makes these apple muffins irresistible

I love breads and pastries. Usually I’m able to resist the allure of the baking section when I’m in a store, but when the last two apples in a bag start to get too soft to want to eat as a snack, there really is no other option than to convert them into muffins.

This recipe is from Better Homes and Gardens Homemade Bread Cook Book (1973). It can easily be altered for other fruits. For instance, you can use blueberries instead of apples, add 1/2 teaspoon lemon juice, and leave off the topping to have a lovely blueberry muffin recipe.

Apple Muffins

Print This Recipe

1 cup white, unbleached flour

¾ cups whole wheat flour

¼ cup sugar

2½ teaspoons baking powder

¾ teaspoon salt

½ teaspoon cinnamon

1 well-beaten egg

¾ cup milk

1/3 cup cooking oil

1 cup peeled and chopped apple


2 tablespoons sugar

½ teaspoon cinnamon

Stir thoroughly the dry (first six) ingredients; make well in center.

apple muffins
muffins cooling

Blend egg, milk, oil, and apples in a small bowl. Add all at once to dry mixture. Stir until just moistened.

Line muffin pans with baking papers and fill ¾ full. Sprinkle with topping.

Bake at 400°F for 12-18 minutes, or until toothpick inserted near center comes out clean.

Print This Recipe