‘Tis the season for fridges, pantries AND counter space to be covered with zucchinis—from your garden, the neighbors’ and the farmer’s market. Put the Zuccs to good use with one of these recipes:
We totally recommend using the overabundance of zucchini to make the top tots.
Zoodles are OODLES of fun! Sub out regular noodles, but keep the flavor with this raw zucchini pasta that’s perfect for warm summer nights. Don’t worry if you have leftovers—they make a rad lunch!
While you’re on a roll with zoodles, try mixing it up with a pesto topping.
This traditional French dish makes a lovely main entrée for 4, especially when served on a bed of fluffy brown rice. Or enjoy it as a side with a main and gluten-free bread.
This is a versatile and hearty salad that makes a great addition to a potluck, or as a stand-alone dish. It also keeps in the fridge for up to 5 days, making it a solid weekday lunch option.
Start your day with breakfast and dessert all in one to help you get the most out of that zucchini in no time flat.
Don’t worry, you don’t have to tell anyone that not only do these brownies have zucchini in them, but they also are loaded with protein thanks to Vega One!
What do YOU make with all the zucchini you have?