15 Ways to Use Your Summer Zucchini Harvest

With the summer harvest of zucchini upon us, it is simply impossible to have too many zucchini recipes up your sleeve.

Whether you have a garden of your own or neighbors that do, you will know all too well that dilemma of a kitchen counter heaving with these glorious green summer squashes and no clue as to how you are going to get through them all in time!

Well, here is a list of some really fun and inventive OGP zucchini recipes.  There are even a few sweet treats thrown in, too.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes, it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!

1. Ratatouille White Bean Casserole

Source: Ratatouille White Bean Casserole

This recipe for Ratatouille White Bean Casserole by Liz Martone is a simplified, rustic take on traditional ratatouille! The vegetables are tender and melt into the tomato sauce and mix with the creamy white bean puree – it’s pure heaven! This is a lighter dinner since it’s mostly just vegetables, so you could easily bulk it up with a grain like couscous or quinoa on the side or also a huge baguette of french bread— because you KNOW there’s going to be some leftover tomato juices that need some mopping up.

2. Zucchini Pizza Boats

Source: Zucchini Pizza Boats

This is a simple gluten-free recipe that’s so gourmet! Made with a plant-based “ground beef,” stuffed into zucchini boats, topped with vegan mozzarella, and baked until golden and bubbling. You have to try these Zucchini Pizza Boats by Hannah Sunderani.

3. Summer Zoodle Glow Bowl With Creamy Avocado Lime Sauce

Source: Summer Zoodle Glow Bowl With Creamy Avocado Lime Sauce

Zoodles are a fun way to switch things up if you want a lighter version of pasta. Don’t be fooled, though – this Summer Zoodle Glow Bowl With Creamy Avocado Lime Sauce by Shannon Leparski is filling. With edamame and the creamy avocado lime sauce, as well as any added veggies, this dish is a fresh and flavorful meal that’s perfect for warmer weather. The zoodles can be served raw or sautéed for a more pasta-like texture, but eating them raw makes for a meal that’s refreshing.

4. Zucchini Tater Tots

Source: Zucchini Tater Tots

You probably remember tater tots, those coveted (and greasy) pillows of potato-y goodness served at school lunches. This recipe for Zucchini Tater Tots by Kirsten Kaminski is a healthier take on those, and they’re so good you’ll want to carry them around in your pocket so you can have them all to yourself. It’s as easy as mashing potato and grated zucchini together, forming them into tots, and baking them until golden and crispy.

5. Zucchini and Butternut Squash Casserole

Source: Zucchini and Butternut Squash Casserole

When the cool fall weather starts to approach and the days get shorter, there’s nothing better than curling up in some fuzzy socks after a long day with a big plate of comfort food. Zucchini and butternut squash are the partners in crime in this recipe for Zucchini and Butternut Squash Casserole by Maria Koutsogiannis. The best part is that it’s super simple to make, and you’ll have leftovers for lunch or dinner the next day! It’s the meal that keeps on giving.

6. Zucchini Banana Bread

Source: Zucchini Banana Bread

A great way to use up your stock of zucchini and brown bananas, this healthy Zucchini Banana Bread by Kat Condon is gluten-free, refined sugar-free, and vegan!

7. Quinoa and Lentil Vegetable Rolls With Spicy Mango-Tomato Sauce

Source: Quinoa and Lentil Vegetable Rolls With Spicy Mango-Tomato Sauce

These Quinoa and Lentil Vegetable Rolls With Spicy Mango-Tomato Sauce by Simona Malerba are made of phyllo dough that is lovingly filled with a mixture of quinoa, lentils, zucchini, and fresh herbs. They make for the perfect finger food at parties because who can resist a savory pastry? Make it interesting by serving alongside a spicy sauce made from tomatoes and sweet mango.

8. Baked Zucchini Fries

Source: Baked Zucchini Fries

Try not to thank yourself after you bake this incredible french fry substitute. Really, should we even call it a substitute? How about the new, fantastic love of your life? These Baked Zucchini Fries by Adams Media mimic your traditional fast-food favorites, but they are also healthy, crunchy, and packed with the nutritional benefits of olive oil. Heart-stopping—in a good way.

9. Fruitless Chocolate Zucchini Smoothie Bowl

Source: Fruitless Chocolate Zucchini Smoothie Bowl

This rich and creamy Fruitless Chocolate Zucchini Smoothie Bowl by Kat Condon is made without any fruit, making it low in sugar but still high in protein and delicious chocolate flavor! Frozen bananas are included in almost all smoothies because they add sweetness and create a luxuriously creamy texture. But, sometimes, you run out or want something a little less sweet. That’s where this Chocolate Zucchini Smoothie Bowl comes in! Made with zucchini, almond butter, plant-based milk, cocoa powder, and chocolate protein powder, it’s full of all the things it takes to keep your tummy happy and satisfied. Don’t forget the toppings because the best part of a smoothie bowl is always the toppings!

10. Zucchini and Quinoa Fritters

Source: Zucchini and Quinoa Fritters

Healthy and easy three-ingredient fritters. These Zucchini and Quinoa Fritters by Annie Kimmelman are super delicious and great for when you need a quick meal! They’re perfect as an appetizer or as a topper on a salad.

11. Grilled Zucchini Sandwiches with Spinach Pesto

Source: Grilled Zucchini Sandwiches with Spinach Pesto

These Grilled Zucchini Sandwiches with Spinach Pesto by Robin Browne are smoky, zesty, and loaded with garden-fresh veggies. The vegan spinach pesto is a must.

12. Artichoke Pesto Zucchini Noodles

Source: Artichoke Pesto Zucchini Noodles

This Artichoke Pesto Zucchini Noodles by Julie Zimmer is a simple, easy, and flavorful dish that can be served as a starter (entrée) or a main meal. Of course, you could make the same dish with pasta, but this healthy version is worth a try. It’s also a great way to get your kids to eat more vegetables. Bon appétit!

13. Mango Zucchini Bread Ice Cream Sandwiches

Source: Mango Zucchini Bread Ice Cream Sandwiches

Making ice cream sandwiches is the perfect way to transform and save any quick bread loaf. This recipe for Mango Zucchini Bread Ice Cream Sandwiches by Leah Moldowan would work wonderfully with any kind of quick bread – banana bread, carrot cake loaf, lemon loaf, etc. The options are endless! But it’s recommended to do it with mango zucchini bread because it’s kind of amazing.

14. Whole Wheat Yeasted Zucchini Bread

Source: Whole Wheat Yeasted Zucchini Bread

Soft and tender crumb, 100% Whole Wheat Yeasted Zucchini Bread by Namita Tiwari has all the goodness and health benefits of zucchini.

15. Zucchini Vegan Egg Nests

Source: Zucchini Vegan Egg Nests

This recipe for Zucchini Vegan Egg Nests by Hannah Sunderani is a fun take on the “zucchini egg nest,” a popular recipe for paleo and keto lovers. Of course, this recipe doesn’t use a real egg – It’s a delicious zucchini vegan egg nest for the plant-based foodie.

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