Every year, starting sometime in July, the zucchini start to proliferate in overwhelming numbers. Well, they aren’t exactly proliferating, but there is a whole hell of a lot of zucchini available. If you have a garden, it’s overflowing with zucchini. If you go to a farmers market, they are piled to the sky. And even in a supermarket, they are abundant — and cheap!

It behooves all of us to have a little arsenal of zucchini recipes that make the most of this plentiful summer crop that lasts into the fall. Unfortunately, zucchini does not really freeze well, so it becomes a lose-it-or-use-it situation. But because zucchini is so flexible, it’s a nice little challenge! It’s great in baked goods, like zucchini bread or muffins, or you can blend grated zucchini with pumpkin in an autumnal quick bread.

You can use zucchini in salads of all kinds, from vegetable to grain salad recipes. You can sauté, grill, or stir-fry zucchini. It’s great added to casseroles, soups, and stews, and you can always give some to your neighbor :). For loads of recipes for loads of zucchini, keep on scrolling!

What to Do with Too Much Zucchini: 18 recipes for the most bountiful vegetable of the summer!

---

18 Zucchini Recipes

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---

---