The Answer to the Midsummer Too-Much-Zucchini Problem

We’ve reached that point in the summer when our gardens (or our neighbors' gardens) are teeming with zucchini. At the farmers market, tables are overflowing with the squash, and in the grocery store, zucchini prices have reached their annual low.

Yep, it’s that time of year—when many people have a "zucchini problem" and are probably wondering what to do with the sudden surplus.

On TikTok, Food Network got the ball rolling for us with ideas on how to use up all that wonderful zucchini. Its recipe for spiralized zucchini gratin in a dill Harvarti and cream cheese sauce topped with Parmesan panko looks satisfyingly delicious. But we know we’re all going to need a lot more than one recipe to answer the midsummer too-much-zucchini problem.

Here are five more summery, zucchini-forward recipes to solve this good-to-have dilemma.

Warm Caprese Zoodles

Zoodles are essentially zucchini noodles, easily made with a spiralizer. Warm Caprese Zoodles marries zucchini with caprese, a classic salad of ripe tomatoes, mozzarella, and basil. The whole dish comes together in just 20 minutes (the majority is prepping the ingredients). Sauté the tomatoes and zoodles in olive oil, then add the mozzarella and basil. Once plated, drizzle with balsamic vinegar. We love this as an unexpected side to grilled burgers.

Easy Zucchini Fritters

Savory and cheesy, these Easy Zucchini Fritters are great to make if you have a whole lot of zucchini because you can make a bunch of them and freeze the leftovers. First salt and drain the grated zucchini to remove excess moisture. Then mix it with flour, egg, grated Parmesan, egg, and seasonings before forming into small cakes and frying in olive oil.

Balsamic Grilled Zucchini

You already have the grill fired up for BBQ chicken, so it just makes sense to make this easy Balsamic Grilled Zucchini. Quarter zucchini lengthwise, season them, and place on the grill for three to four minutes per side. During the last minute, brush with balsamic vinegar to give them a great tang that will hold up to the chicken. 

Sweet Zucchini Relish

You’ll need 12 cups of shredded, unpeeled zucchini for this Sweet Zucchini Relish with onions, bell peppers, and tons of spice that’s great on hamburgers and hot dogs. It’s a bit of work, but it yields about seven pints of relish that will last you until next year's abundance of zucchini when you can make it all over again for the following year. 

Zucchini-Chocolate Chip Muffins

Add some zucchini to your breakfast or lunch bag by making Zucchini-Chocolate Chip Muffins with walnuts. It’s a simple, straightforward muffin recipe that makes a dozen moist muffins that will disappear quickly. Double the recipe and freeze the extra batter individually to thaw and enjoy any time.