Creative Zucchini Recipes

It is that season. The one where zucchini are plentiful. If you have a garden, or have a friend who does, you know exactly what I mean.

Last week I got a text message from a friend asking me if I’d like some zucchini. How could I turn that down? He brought me a grocery sack full of his fresh, home-grown zucchini. The only problem is, I am married to a man who thinks he doesn’t like zucchini. So, I searched for ways to use the zucchini that were not obviously zucchini.

I know, I could do zucchini bread or a chocolate cake. But, I try to avoid sweets. Plus, you all already know about those options. I found three recipes that I want to share with you. Each is different from the normal ways to use zucchini and my husband liked all three.

As I posted photos on Facebook, people asked for the recipes. So, here they are!

Zucchini Cheddar Corn Muffins

I made these first, so I am starting here. There is nothing tricky or difficult with this recipe. Just make it written. I used fresh corn that I cut off the cob, but the recipe does say that you can use frozen as well.

Baked Cheesy Zucchini Bites

I was going to make these first. They come from one of my favorite recipe sources: The Reluctant Entertainer. On this site, you will find some really creative charcuterie board ideas. Here, however, I also found this recipe for baked cheesy zucchini bites. I didn’t make them first because they looked to have an odd consistency and I was looking for something more muffin like to serve along side dinner. So, I made the first one listed. Then I tried these. I was glad I did! I liked them so much, I made another batch the next day—only, this time I added some green chiles (a great addition). The consistency is a bit more like a cream puff with lots of open spaces inside.

I suggest using about ¼ cup of chopped green chiles—added in at the same time as the zucchini. The only other suggestion I have is to be sure to cook them until they are nicely golden. You will find that they pop out of the pan more easily when the edges are a little bit crisp.

They make a perfect snack. If you go to events, like I do, where you are asked to bring a finger food, these baked cheesy zucchini bites will be very popular.

Hibachi/Teppanyaki Shrimp and Veggies on Blackstone Griddle

Here’s the main course option. For my birthday in October, my husband got me a Blackstone Griddle. It has taken me a bit to get used to cooking on it—but I am getting better. The key thing I have learned about cooking on a Blackstone is preparation. Get everything chopped up and measured out before attempting to cook anything. Here is my tray ready to take outside.

This Teppanyaki Shrimp and Veggies turned out perfectly. While I made it on the Blackstone, there is no reason why you couldn’t make it in the kitchen using a large skillet. You would just need to move the veggies (including zucchini) to a platter before cooking the shrimp (or chicken). You could also use the recipe with cubes of chicken breast that would also cook up quickly.

I hope you enjoy the options for using up your zucchini. If you don’t have an abundance of zucchini, they are worth buying it at the grocery store—especially baked cheesy zucchini bites. I’d love to hear which recipes you cooked and how you liked them.

Enjoy!

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Marita Littauer Tedder has spent the majority of her adult life working with women—helping them improve relationships, achieve their speaking and writing dreams, and being the best version of themselves they can possibly be. The author of 20 books, this Living Our Best Life Project is her newest effort—through which she hopes to challenge women to be fulfilled where they are.