As a gardener, once you start getting the hang of things, you might find yourself planting too many squash seeds and end up with A TON of zucchini. With those I’ve talked to, it’s almost become a joke that zucchini is maybe the least desirable vegetable in the garden because WE’RE SICK OF IT!

Jokes aside, zucchini is excellent for us because it contains fiber, water, potassium, vitamin C, and antioxidants. Of all of the vegetables, it’s incredibly easy to digest, and it goes well with almost every grain and protein.

If you have extra zucchini this summer, or in a future season, here are 3 recipes that I've used when I've had too much zucchini at one time:

Savory Zucchini Fritters (PNW-style)

These are one of my favorite ways to turn too much zucchini into something cozy and satisfying. They’re easy, filling, and totally adaptable depending on what you’ve got in the garden or pantry.

Ingredients:

• 2 medium zucchini (grated and squeezed of moisture)

• 2 eggs

• 1/4 cup finely chopped green onion or chives

• 1 clove garlic, minced

• 1/4 cup chopped fresh herbs (thyme, dill, or parsley all work)

• Desired seasonings to add flavor (cayenne, paprika, smoked paprika, nutritional yeast, cumin, etc.)

• 1/2 cup flour of choice

• Salt and pepper to taste

• Fat or oil for frying

Instructions:

Mix all ingredients together in a large bowl until you get a thick batter. Heat a skillet over medium heat with your chosen far. Drop spoonfuls of batter into the pan and flatten slightly. Cook for 3–4 minutes on each side until golden brown and cooked through. Serve hot with a dollop of homemade yogurt, cheese, or a splash of apple cider vinegar on top.

Zucchini Muffins (or Bread)

Ingredients:

• 2 cups grated zucchini

• 2 eggs

• 1/2 cup raw honey

• 1/3 cup chosen fat such as oil or butter

• 1 1/2 cups flour

• 1 tsp baking soda

• 1/2 tsp salt

• Nuts of choice - we like walnut or pecan

• Berries choice - whatever’s in season

• cinnamon, nutmeg, or chocolate chips

Instructions:

Mix wet ingredients and zucchini together in a bowl. In a separate bowl, mix dry ingredients. Combine both and pour into greased muffin tins or a loaf pan. Bake at 350°F for 20–25 minutes for muffins or 45–50 minutes for a loaf, until a toothpick comes out clean.

Zucchini & Eggs (aka “I’m too tired to make anything else”)

If you’ve got eggs and zucchini, you’ve got a meal. Slice it thin and sauté with your chosen fat, add salt and fresh herbs, then scramble in eggs, make a quick omelet, or fry them sunny-side up on top. If you’ve feeling fancy, cook them down and bake them in a quiche.

Zucchini Roll-Ups

Roll-ups are a fun way to add variety and make things easy to grab. Use a vegetable peeler or mandolin to make thin ribbons of zucchini, then lay them flat and layer with:

• Your desired cheese of choice

• Your desired protein, such as cooked lentils, shredded chicken, or smoked salmon, tofu

• Chopped fresh herbs or pesto

Roll them up, drizzle with olive oil, and sprinkle with salt and cracked pepper. You can serve them cold or warm them up in the oven for a few minutes to get everything melty.