Are you looking for a way to add some extra nutrition and flavor to your meals? Look no further than shredded zucchini! This versatile ingredient can be used in a wide variety of dishes, from sweet treats like muffins and breads, to savory meals like casseroles and fritters. Whether you’re a seasoned cook or just starting out, we have 18 delicious shredded zucchini recipes that are sure to inspire your next meal. From breakfast to dinner, and even dessert, these recipes showcase the best of what shredded zucchini has to offer.
In this article, we’ll take a look at some of our favorite shredded zucchini recipes, from classic comfort foods to innovative twists on familiar dishes. Whether you’re looking for a quick and easy snack or a show-stopping main course, we’ve got you covered with these 18 mouthwatering recipes…
Shredded Zucchini Fritters with Garlic Aioli
These crispy fritters are a delicious and healthy twist on traditional fried zucchini, perfect for snacking or as a side dish. The creamy garlic aioli adds an rich and savory flavor to complement the sweet zucchini.
Ingredients:
– 2 medium zucchinis
– 1 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– Garlic aioli ingredients: 3 cloves garlic, 1/2 cup mayonnaise, 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Shred zucchinis using a box grater or food processor.
3. In a bowl, combine flour, Parmesan cheese, egg, breadcrumbs, and parsley. Add shredded zucchini and mix well.
4. Form into patties and place on baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
5. For garlic aioli, mince garlic and mix with mayonnaise and lemon juice. Serve chilled.
Cooking Time: 20-25 minutes
Zucchini Bread with Shredded Zucchini and Walnuts
This classic zucchini bread recipe gets a boost of flavor and texture from the addition of shredded zucchini and crunchy walnuts. Perfect for a quick breakfast or snack, this moist and delicious loaf is sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups shredded zucchini (about 2 medium-sized zucchinis)
– 1 cup chopped walnuts
– Vanilla extract to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter, eggs, and vanilla extract; mix until combined.
4. Stir in shredded zucchini and chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 55-60 minutes
Crispy Shredded Zucchini Pancakes
Transform your zucchini into a crispy, savory delight with these easy-to-make pancakes! Perfect as a side dish or appetizer, they’re a great way to sneak in some extra veggies.
Ingredients:
• 1 medium zucchini, shredded
• 1/2 cup all-purpose flour
• 1/4 cup panko breadcrumbs
• 1 egg
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
Instructions:
1. In a bowl, combine zucchini, flour, panko breadcrumbs, and Parmesan cheese.
2. Beat the egg in a separate bowl, then add it to the zucchini mixture. Mix well.
3. Heat the olive oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the batter onto the skillet.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Serve hot with your favorite dipping sauce.
Cooking Time: 8-10 minutes
Shredded Zucchini and Carrot Muffins
These flavorful muffins are perfect for a healthy breakfast or snack option. The shredded zucchini and carrot add natural sweetness and moisture, making them a great alternative to traditional baked goods.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup shredded zucchini (about 2 medium-sized)
– 1/2 cup grated carrot
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added texture
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, shredded zucchini, grated carrot, and vanilla extract. Stir until just combined.
4. Divide batter evenly among the muffin cups.
5. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Cheesy Shredded Zucchini Casserole
A classic comfort food recipe that’s perfect for a quick weeknight dinner or a crowd-pleasing potluck dish. This casserole is loaded with shredded zucchini, melted cheddar cheese, and a crunchy breadcrumb topping.
Ingredients:
– 2 medium zucchinis, shredded
– 1 cup grated cheddar cheese
– 1/2 cup milk
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup breadcrumbs
– 2 tablespoons butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the chopped onion and shredded zucchini in olive oil until tender.
3. In a separate bowl, combine the grated cheese, milk, paprika, salt, and pepper.
4. Add the cooked zucchini mixture to the cheese mixture and stir until well combined.
5. Transfer the mixture to a 9×13-inch baking dish and top with breadcrumbs mixed with melted butter.
6. Bake for 25-30 minutes or until the casserole is golden brown and the cheese is melted.
7. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Shredded Zucchini and Corn Fritters
Summer is here, and it’s the perfect time to enjoy a refreshing twist on traditional fritters. These crispy treats are packed with flavor from shredded zucchini and sweet corn, making them a great snack or side dish for any gathering.
Ingredients:
– 2 medium zucchinis, shredded
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup buttermilk
– Vegetable oil for frying
– Optional: garlic powder, chili flakes, or paprika for added flavor
Instructions:
1. In a large bowl, combine zucchini, corn kernels, flour, salt, and baking powder.
2. In a separate bowl, whisk together buttermilk and eggs.
3. Add the wet ingredients to the dry mixture and stir until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop batter into the oil and flatten slightly.
6. Cook for 3-4 minutes on each side or until golden brown.
7. Drain fritters on paper towels and serve warm.
Cooking Time: About 10-12 minutes total (including frying time).
Zucchini Noodles with Shredded Zucchini and Pesto
This recipe combines the best of summer’s flavors, featuring zucchinis as the star ingredient. The combination of spiralized noodles, shredded zucchini, and creamy pesto creates a light and satisfying meal perfect for warm weather.
Ingredients:
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto
– 2 tablespoons olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize one medium zucchini into noodles.
3. Shred the second medium zucchini using a box grater or food processor.
4. In a large skillet, heat olive oil over medium-high heat. Add the shredded zucchini and cook for 3-4 minutes, stirring occasionally.
5. Add the pesto to the skillet and stir to combine with the cooked zucchini.
6. Add the spiralized zucchini noodles to the skillet and toss to combine with the pesto sauce.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Shredded Zucchini and Potato Hash
This flavorful hash is a perfect side dish or breakfast option, packed with the natural sweetness of zucchini and potatoes. It’s easy to make and can be customized to your taste.
Ingredients:
– 1 large zucchini
– 2-3 medium-sized potatoes
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chives or scallions for garnish
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Shred the zucchini and slice the potatoes into thin rounds.
3. In a large bowl, toss together zucchini, potatoes, olive oil, onion, garlic, salt, and pepper until well combined.
4. Transfer the mixture to a baking dish and spread it out in an even layer.
5. Roast for 30-40 minutes or until the vegetables are tender and lightly browned.
6. Serve hot, garnished with chives or scallions if desired.
Cooking Time: 30-40 minutes
Baked Shredded Zucchini Tots
Baked Shredded Zucchini Tots: A Delicious and Healthy Twist on Traditional Tater Tots!
These tasty little treats are perfect for a snack or as a side dish. By using shredded zucchini instead of potatoes, you’ll get a boost of vitamin C and a lower calorie count.
Ingredients:
– 2 cups shredded zucchini
– 1/4 cup grated Parmesan cheese
– 1/4 cup whole wheat panko breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine zucchini, Parmesan cheese, panko breadcrumbs, egg, and olive oil. Mix until well combined.
3. Use your hands to shape the mixture into small tots, about 1 inch in diameter.
4. Place the tots on the prepared baking sheet, leaving some space between each one.
5. Bake for 20-25 minutes or until golden brown, flipping halfway through.
6. Remove from oven and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Shredded Zucchini and Chickpea Patties
A flavorful and healthy vegetarian option that’s perfect for a quick lunch or dinner.
Ingredients:
– 1 medium zucchini, shredded
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine zucchini, chickpeas, breadcrumbs, garlic, olive oil, and lemon juice. 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, until golden brown and crispy.
6. Serve hot with your favorite sides or toppings.
Cooking Time: 12-15 minutes
Zucchini and Parmesan Stuffed Mushrooms
Elevate your appetizer game with this flavorful and savory recipe that combines the best of both worlds – earthy mushrooms and refreshing zucchini. This mouthwatering dish is perfect for a quick dinner or a impressive party starter.
Ingredients:
– 12 large mushroom caps (such as cremini or shiitake)
– 1 medium zucchini, finely chopped
– 1/2 cup grated Parmesan cheese
– 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 medium bowl, mix together zucchini, Parmesan cheese, garlic, salt, and pepper.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the zucchini mixture, mounding slightly in the center.
4. Drizzle olive oil over the mushrooms and sprinkle with chopped parsley (if using).
5. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Shredded Zucchini and Spinach Quiche
This quiche is a great way to get your daily dose of veggies into a tasty breakfast or brunch dish. With the combination of shredded zucchini, wilted spinach, and creamy eggs, you’ll be starting your day off right!
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 medium zucchinis, shredded
– 1 package frozen chopped spinach, thawed and drained
– 4 large eggs
– 1/2 cup heavy cream
– 1 cup shredded cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a large skillet, sauté the shredded zucchini and spinach until tender.
4. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
5. Add the cooked zucchini-spinach mixture to the egg mixture and stir to combine.
6. Pour the egg mixture into the pie crust and top with shredded cheddar cheese.
7. Bake for 40-45 minutes or until the edges are golden brown and the center is set.
8. Garnish with chopped parsley, if desired.
Cooking Time: 40-45 minutes
Zucchini and Feta Stuffed Phyllo Cups
Elevate your appetizer game with these crispy, cheesy, and refreshing Zucchini and Feta Stuffed Phyllo Cups. A perfect combination of Mediterranean flavors in every bite.
Ingredients:
– 1 package phyllo dough (usually found in the freezer section)
– 2 medium zucchinis, grated
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: fresh parsley or dill for garnish
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Thaw the phyllo dough according to package instructions.
3. In a bowl, combine grated zucchini, crumbled feta cheese, and olive oil. Season with salt and pepper to taste.
4. Layer the phyllo dough, brushing each sheet with a little water.
5. Spoon about 1 tablespoon of the zucchini-feta mixture onto the center of each phyllo square.
6. Fold the squares into cups, pressing gently to seal.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Enjoy your delicious and easy-to-make Zucchini and Feta Stuffed Phyllo Cups!
Shredded Zucchini and Bacon Breakfast Bake
Start your day with a flavorful and nutritious breakfast casserole that combines the goodness of zucchini, crispy bacon, and scrambled eggs. This recipe is perfect for a quick and easy morning meal.
Ingredients:
– 1 medium zucchini, shredded
– 6 slices of bacon, diced
– 2 large eggs
– 1 cup shredded cheddar cheese
– 1/4 cup milk
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy.
3. Add the shredded zucchini to the skillet and cook until tender, about 5 minutes.
4. In a separate bowl, whisk together the eggs and milk. Season with salt and pepper.
5. Grease a 9×13-inch baking dish and add the cooked zucchini mixture, scrambled eggs, and shredded cheese.
6. Bake for 25-30 minutes or until the eggs are set and the cheese is melted.
7. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Zucchini and Mozzarella Stuffed Chicken Rolls
Elevate your dinner game with this flavorful and visually appealing dish, combining the best of summer’s bounty with the richness of melted mozzarella. This recipe yields tender chicken rolls stuffed with a zesty zucchini-mozzarella mixture.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 medium zucchini, grated
– 8 oz fresh mozzarella cheese, sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine grated zucchini and mozzarella cheese.
3. Season the chicken breasts with salt and pepper.
4. Lay each breast flat and place about 1/4 cup of the zucchini-mozzarella mixture along the center of each breast.
5. Roll up each breast tightly and secure with toothpicks if needed.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper, drizzle with olive oil.
7. Bake for 25-30 minutes or until chicken is cooked through.
Cooking Time: 25-30 minutes
Shredded Zucchini and Tomato Galette
A flavorful and healthy twist on traditional quiche, this galette is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 large zucchini, shredded
– 2 large tomatoes, diced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini, tomatoes, onion, and garlic until the vegetables are tender. Season with salt and pepper.
3. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
4. Arrange the vegetable mixture on top of the crust, leaving a 1/2-inch border around the edges.
5. Sprinkle cheese and parsley over the filling.
6. Fold the crust up around the filling to form a galette shape.
7. Bake for 35-40 minutes or until the crust is golden brown.
Cooking Time: 35-40 minutes
Zucchini and Ricotta Stuffed Shells
This recipe combines the flavors of zucchini, ricotta cheese, and pasta in a deliciously creamy stuffed shell dish. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, grated
– 8 oz ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– Tomato sauce (homemade or store-bought)
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 zucchini, ricotta cheese, egg, salt, and pepper. Mix well.
4. Stuff each cooked pasta shell with the zucchini-ricotta mixture, placing them in a baking dish as you go.
5. Top stuffed shells with tomato sauce and sprinkle with mozzarella cheese.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Shredded Zucchini and Herb Dip
This refreshing dip is perfect for warm weather gatherings or as a healthy snack any time of the year. With its creamy texture and flavorful zucchini, you’ll be hooked!
Ingredients:
– 2 cups shredded zucchini
– 1/2 cup plain Greek yogurt
– 1/4 cup chopped fresh parsley
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: paprika or other herbs for garnish
Instructions:
1. In a medium bowl, combine shredded zucchini, Greek yogurt, parsley, lemon juice, and garlic.
2. Mix until smooth, scraping down the sides of the bowl as needed.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with paprika or other herbs if desired.
Cooking Time: None! This dip is ready in no time!
Summary
Get creative with shredded zucchini in these 18 delicious recipes perfect for any occasion! From breakfast to dinner, snacks to desserts, these tasty treats showcase the versatility of this nutritious veggie. Enjoy crispy fritters with garlic aioli, savory bread with walnuts, and sweet muffins with carrots. Try cheesy casseroles, noodle dishes, and stuffed mushrooms for a satisfying meal. Or, indulge in breakfast bakes, quiches, and stuffed shells for a delicious start to the day. With these recipes, you’ll never get bored with shredded zucchini again!
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