Are you looking for creative ways to use up your abundant zucchini harvest? Or maybe you’re a busy parent trying to sneak in some extra veggies into your family’s meals? Whatever the case, we’ve got you covered! Shredded zucchini is an incredibly versatile ingredient that can be used in both sweet and savory dishes. From breakfast to dinner, and even dessert, this humble vegetable can add moisture, flavor, and nutrients to a wide range of recipes.
In this article, we’ll explore 20 mouthwatering shredded zucchini recipes perfect for every occasion. Whether you’re hosting a brunch with friends, making a quick weeknight dinner, or preparing a special meal for your loved ones, these recipes are sure to impress. From fritters and pancakes to breads and salads, we’ve got the perfect recipe to get you started on your shredded zucchini adventure!
Shredded Zucchini Fritters with Garlic Aioli
A refreshing twist on traditional fritters, these crispy zucchini bites are perfect for a light and flavorful snack or side dish. The creamy garlic aioli adds a rich and tangy contrast that will leave you wanting more.
Ingredients:
– 2 cups shredded zucchini
– 1/4 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Garlic Aioli (see below)
Instructions:
1. In a bowl, combine zucchini, flour, Parmesan cheese, egg, salt, and pepper. Mix well.
2. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
3. Using a spoon, drop small amounts of the zucchini mixture into the oil, flattening slightly with a spatula.
4. Cook for 2-3 minutes or until golden brown, flipping halfway through.
5. Drain on paper towels and serve hot with Garlic Aioli (see below).
Garlic Aioli:
– 1/2 cup mayonnaise
– 2 cloves garlic, minced
– Salt to taste
Mix all ingredients together in a bowl. Refrigerate until ready to use.
Zucchini Bread with Shredded Zucchini and Walnuts
This recipe is a perfect way to use up excess zucchinis and create a delicious, moist bread filled with the nutty flavor of walnuts. The shredded zucchini adds natural sweetness and texture to the bread.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini
– 1/2 cup chopped walnuts
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking powder, and baking soda.
3. Add sugar, melted butter, eggs, and vanilla extract. Mix until smooth.
4. Stir in shredded zucchini and chopped walnuts.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and let cool on a wire rack before slicing.
Cooking Time: 55-60 minutes
Crispy Shredded Zucchini Pancakes
Looking for a tasty way to sneak some veggies onto your plate? These crispy shredded zucchini pancakes are the perfect solution! Made with just a few simple ingredients, they’re a great side dish or snack that’s packed with nutrients.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 egg
– 1 tablespoon lemon juice (optional)
Instructions:
1. In a large bowl, combine grated zucchini, flour, cornstarch, salt, and baking powder.
2. In a separate bowl, whisk together olive oil, egg, and lemon juice (if using).
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium-high heat.
5. Drop tablespoon-sized amounts of batter onto the pan and cook for 2-3 minutes on each side, or until golden brown.
6. Serve warm with your favorite toppings, such as hummus, avocado, or sour cream.
Cooking Time: 4-6 minutes per batch
Shredded Zucchini and Cheese Stuffed Mushrooms
Elevate your appetizer game with these flavorful stuffed mushrooms featuring tender zucchini and a blend of creamy cheeses. Perfect for parties or special occasions, this recipe is sure to impress!
Ingredients:
– 12 large mushroom caps (such as portobello or cremini)
– 1 medium zucchini, shredded
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add shredded zucchini and cook until tender, about 5 minutes.
3. Stuff each mushroom cap with the zucchini mixture, followed by equal parts cheddar and Parmesan cheese.
4. Season with salt and pepper to taste.
5. Bake for 15-20 minutes or until mushrooms are tender and filling is golden brown.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Healthy Shredded Zucchini Muffins
These moist and flavorful muffins are perfect for a quick breakfast or snack, packed with the nutritional benefits of zucchini. This recipe is also gluten-free and refined sugar-free, making it an excellent option for those with dietary restrictions.
Ingredients:
– 1 cup shredded zucchini
– 1/2 cup almond flour
– 1/4 cup coconut sugar
– 1/4 cup unsweetened applesauce
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon cinnamon
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine zucchini, almond flour, coconut sugar, applesauce, eggs, baking powder, salt, and cinnamon. Mix until well combined.
3. Fold in chopped walnuts if using.
4. Divide the batter evenly among the muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow the muffins to cool before serving.
Cooking Time: 20-22 minutes
Shredded Zucchini and Carrot Salad with Lemon Dressing
A refreshing summer salad that combines the natural sweetness of zucchini and carrots with a tangy lemon dressing, perfect for a light and healthy lunch or dinner.
Ingredients:
– 2 medium zucchinis
– 2 medium carrots
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Shred the zucchinis and carrots using a box grater or food processor.
2. In a large bowl, combine the shredded vegetables.
3. In a small bowl, whisk together the lemon juice and olive oil to make the dressing.
4. Pour the dressing over the vegetable mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped fresh herbs if desired.
Cooking Time: 10 minutes
Zucchini Noodles with Shredded Zucchini and Pesto
This light and flavorful recipe combines the best of summer’s bounty, featuring zucchini noodles tossed with shredded zucchini and a vibrant pesto sauce. Perfect for a quick weeknight dinner or a refreshing lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto sauce
– 1/4 cup shredded mozzarella cheese (optional)
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Spiralize the zucchinis into noodles and set aside.
2. Shred the remaining zucchini into thin strips.
3. In a large skillet, combine the spiralized zucchini noodles, shredded zucchini, and pesto sauce.
4. Cook over medium heat for 3-5 minutes, stirring occasionally, until the zucchini is tender but still crisp.
5. Taste and adjust seasoning with salt as needed.
6. If using mozzarella cheese, sprinkle on top and cook for an additional minute.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Enjoy your delicious Zucchini Noodles with Shredded Zucchini and Pesto!
Shredded Zucchini and Corn Fritters
These sweet and savory fritters are perfect as a snack or side dish, packed with the natural flavors of zucchini and corn. A great way to enjoy summer’s bounty in a crispy package.
Ingredients:
– 1 medium zucchini, shredded
– 1 cup corn kernels (fresh or frozen, thawed)
– 1/2 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1 egg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, corn, flour, panko breadcrumbs, and a pinch of salt and pepper.
2. Beat the egg in a separate bowl, then add it to the vegetable mixture. Mix well.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil, flattening slightly with a spatula.
5. Fry fritters for 2-3 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes (depending on batch size)
Baked Shredded Zucchini Tots
A healthier twist on traditional tots, these baked zucchini bites are perfect for a quick snack or side dish.
Ingredients:
– 2 medium zucchinis, shredded
– 1/4 cup whole wheat breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or basil for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, combine shredded zucchini, breadcrumbs, Parmesan cheese, and egg. Mix well.
3. Using your hands, shape the mixture into small tots, about 1 inch (2.5 cm) in diameter.
4. Place the tots on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper to taste.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. Remove from oven and let cool slightly before serving. Garnish with chopped parsley or basil, if desired.
Cooking Time: 20-25 minutes
Shredded Zucchini and Potato Hash
Transform humble zucchinis and potatoes into a crispy, flavorful side dish perfect for breakfast, brunch, or dinner. This recipe yields a deliciously textured hash that’s sure to please.
Ingredients:
– 1 medium zucchini
– 2 large potatoes, peeled
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Shred the zucchini into thin strips.
3. Grate the potatoes using a box grater or food processor with a shredding attachment.
4. In a large bowl, combine the shredded zucchini and potatoes.
5. Drizzle with olive oil and sprinkle with salt, pepper, and any desired seasonings.
6. Spread the mixture onto a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and golden brown.
8. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Zucchini and Parmesan Fritters with Shredded Zucchini
Elevate your snack game with these crispy, cheesy fritters packed with flavorful shredded zucchini. Perfect for a quick bite or as a side dish.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup cornstarch
– 1/4 cup breadcrumbs
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup olive oil
– 2 cups shredded zucchini (about 2 medium-sized)
– 1 egg, lightly beaten
Instructions:
1. In a large bowl, combine flour, Parmesan cheese, cornstarch, breadcrumbs, salt, and pepper.
2. Add the shredded zucchini, olive oil, and beaten egg to the dry mixture. Mix until just combined.
3. Using your hands, shape the mixture into 8-10 fritters.
4. Heat about 1/2 inch of olive oil in a large non-stick skillet over medium-high heat.
5. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: 15-20 minutes
Shredded Zucchini and Chickpea Patties
A flavorful and healthy twist on traditional patties, these Shredded Zucchini and Chickpea Patties are perfect for a quick lunch or dinner. Made with zucchini, chickpeas, and aromatic spices, they’re also vegan-friendly and gluten-free!
Ingredients:
– 1 medium zucchini, shredded
– 1 (15 oz) can chickpeas, drained and rinsed
– 1/2 cup rolled oats
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine zucchini, chickpeas, oats, parsley, olive oil, onion, garlic, and cumin. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a patty.
5. Cook patties for 3-4 minutes per side, or until golden brown and crispy.
Cooking Time: 12-15 minutes
Shredded Zucchini Stir-Fry with Garlic and Ginger
This refreshing stir-fry is a great way to get your daily dose of veggies, using the humble zucchini as the star. With its subtle flavor and crunchy texture, it pairs perfectly with the bold flavors of garlic and ginger.
Ingredients:
– 1 medium zucchini, shredded
– 2 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 1 tablespoon vegetable oil
– Salt and pepper to taste
– Optional: soy sauce, chili flakes, or other seasonings of your choice
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger; stir-fry until fragrant (30 seconds).
3. Add zucchini; cook for 2-3 minutes, stirring occasionally.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 5-7 minutes
Zucchini and Chocolate Chip Cookies with Shredded Zucchini
This unique recipe combines the subtle flavor of shredded zucchini with the richness of chocolate chips, creating a perfect treat for any occasion. With a hint of green, these cookies are a refreshing twist on traditional chocolate chip cookies.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 cup shredded zucchini (about 1 medium-sized zucchini)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup semi-sweet chocolate chips
– 1 large egg
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine softened butter and shredded zucchini; mix until well combined.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
7. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Shredded Zucchini and Ricotta Stuffed Shells
Transform classic stuffed shells into a refreshing summer treat by incorporating shredded zucchini and creamy ricotta cheese. This twist on the Italian classic combines flavors of pasta, vegetables, and cheese in a delightful fusion.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, shredded
– 16 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a medium bowl, combine shredded zucchini, ricotta cheese, Parmesan cheese, and beaten egg. Mix well to combine.
4. Stuff each cooked pasta shell with the zucchini-ricotta mixture.
5. Place stuffed shells in a baking dish and sprinkle with salt and pepper to taste.
6. Bake for 20-25 minutes or until the filling is set and the shells are lightly browned.
Cooking Time: 20-25 minutes
Shredded Zucchini and Spinach Quiche
A delicious and healthy quiche recipe that combines the flavors of shredded zucchini, spinach, and cheese. Perfect for brunch or a light dinner.
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups shredded zucchini
– 1 cup fresh spinach leaves, chopped
– 2 cups grated cheddar cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté the zucchini and spinach until tender.
3. In a bowl, whisk together the heavy cream, eggs, salt, and pepper.
4. Add the cooked zucchini-spinach mixture and grated cheese to the egg mixture. Mix well.
5. Roll out the pie crust and place it in a 9-inch tart pan.
6. Pour the quiche filling into the pie crust.
7. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
Cooking Time: 35-40 minutes
Zucchini and Mozzarella Stuffed Chicken with Shredded Zucchini
This recipe combines the best of summer’s bounty – zucchini and mozzarella – to create a deliciously moist and flavorful chicken breast. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium zucchini, grated
– 8 oz fresh mozzarella cheese, shredded
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together grated zucchini, shredded mozzarella, garlic, salt, and pepper.
3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
4. Stuff each breast with the zucchini-mozzarella mixture.
5. Drizzle olive oil over the stuffed chicken breasts and season with salt and pepper.
6. Bake for 25-30 minutes or until cooked through.
Cooking Time: 25-30 minutes
Shredded Zucchini and Tomato Bruschetta
Elevate your bruschetta game with this refreshing twist, featuring tender zucchini and juicy tomatoes. Perfect for a light summer evening or a quick snack.
Ingredients:
– 1 medium zucchini
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 baguette, sliced into 1/2-inch thick rounds
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred the zucchini using a box grater or food processor.
3. In a large bowl, combine shredded zucchini, diced tomatoes, olive oil, garlic, salt, and pepper. Mix well.
4. Arrange baguette slices on a baking sheet. Spoon the zucchini-tomato mixture onto each slice.
5. Bake for 12-15 minutes or until toasted to your liking.
6. Garnish with chopped basil leaves, if desired. Serve warm.
Cooking Time: 12-15 minutes
Shredded Zucchini and Basil Pasta
This recipe is a perfect blend of summer’s fresh flavors, combining the sweetness of zucchini with the brightness of basil. It’s an easy and quick pasta dish that’s sure to become a favorite.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, shredded
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tbsp. olive oil
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add shredded zucchini to the skillet and cook until tender, about 3-4 minutes.
4. Stir in chopped basil and cooked pasta. Toss with reserved pasta water if needed to achieve desired consistency.
5. Season with salt, pepper, and Parmesan cheese. Serve hot.
Cooking Time: 15-20 minutes
Zucchini and Almond Cake with Shredded Zucchini
This cake is a perfect way to use up excess zucchinis, and the addition of almonds provides a delicious nutty flavor. The shredded zucchini adds moisture and a hint of sweetness.
Ingredients:
– 1 cup (200g) granulated sugar
– 2 large eggs
– 1 cup (120g) all-purpose flour
– 1/2 cup (60g) unsalted butter, melted
– 1 cup shredded zucchini (about 2 medium-sized)
– 1/2 cup sliced almonds
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together sugar and eggs until light and fluffy.
3. Add flour, melted butter, shredded zucchini, almonds, baking powder, salt, and vanilla extract. Mix until well combined.
4. Pour the batter into the prepared cake pan and smooth the top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Summary
Get creative with shredded zucchini in these 20 delicious recipes! From breakfast to dinner and even dessert, these tasty ideas will inspire you to get cooking. Whip up crispy fritters with garlic aioli, or bake zucchini tots for a healthier snack. Make a savory quiche with spinach and ricotta, or indulge in chocolate chip cookies with shredded zucchini. Whether you’re looking for comfort food or something new, this collection of recipes is sure to satisfy your cravings and get you hooked on the versatility of this summer squash.
