My 3 favorite zucchini recipes

Even one zucchini plant can result in dozens of zucchini each year. So, what do you do with all of them??

My favorite way to preserve my zucchini is by freezing them - I will shred with my food processor and measure out 2 or 3 cup portions. I put them into bags and then put them in the freezer. No blanching required! I’ll also chop them into coins for future winter stir fries.

I also have 3 favorite recipes to use up my bountiful zucchini harvest:

Zucchini Fritters

These are tasty as a side dish to accompany your latest summer grilling recipe. We have made them in the air fryer and in a frying pan and they are tasty both ways!

2 cups zucchini, grated and moisture removed

2 eggs, beaten

1/2 cup all purpose flour

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

1/4 cup shredded mozzarella cheese

1 teaspoon Italian seasoning (basil, rosemary, and / or oregano)

Salt and pepper to taste

2 tablespoons olive oil

sour cream for garnish, if desired

Grate the zucchini and remove the moisture by placing in a colander and pressing a paper towel on top. In a small bowl beat the eggs. In a medium sized bowl add the zucchini, eggs, flour, cheese, Italian seasoning, salt and pepper and combine.

Heat a large skillet or air fryer to medium high heat and add the vegetable oil to the pan. Drop the zucchini batter into the skillet. (Note, I add a bit of extra flour if using the air fryer so I can form the fritters before putting them into the fryer.)

Let it cook about 2-3 minutes until it turns golden brown and flip.

Top the fritters with sour cream if desired.

Egg Bake

The majority of egg bakes or quiches I make have zucchini in them. It’s an easy way to add veggies, plus it adds some great color to the recipe!

12 farm fresh eggs

2 small-medium zucchini

1 green pepper

1 onion

½ teaspoon salt

Pepper to taste

½ cup cheese for topping, if desired

Cooked bacon or sausage, if desired

Shred zucchini and chop pepper and onion. Set aside. Crack eggs into separate bowl and beat with whisk to combine. Pour together and mix with a large spoon. Add chopped bacon or sausage if desired. Pour egg mixture into a greased 8x8 glass pan. Bake at 350 degrees for 40 minutes. The egg bake is fully cooked when the egg bake doesn't move when you move the pan.

One of the beauties of a dish like this is you can easily cater it to your family's tastes. Cooked breakfast meats or cheese can easily be added to this recipe to make it your own!

Zucchini Bread

One of my absolute favorites, this zucchini bread recipe my mom got from her neighbor at a bridal shower years ago. It is one of her go to zucchini recipes and had become one of mine as well.

3 eggs

1 cup vegetable oil

2 cups sugar

1 tablespoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon soda

1/4 teaspoon baking powder

1 tablespoon cinnamon

3 cups grated zucchini

1/2 cup walnuts (optional)

1 cup raisins or dates (optional)

Beat eggs. Add sugar, oil, and vanilla; mix well. Add sifted dry ingredients and stir to blend. Stir in grated zucchini, walnuts, and raisins. Pour into greased and floured pans.

Bake at 350. Baking time varies with the pan size:

1 large pan - 1 1/2 hours

2 medium bread pans - 1 hour

muffin pans - 30 - 45 minutes