10 Ways To Use Zucchini Squash

When making a tenth batch of zucchini bread is no longer an option, we've rounded up a few nontraditional ways to help you use up your bounty. And if worse comes to worst, the big ones also make fun pool flotation devices! (Kidding.)

If it’s summer, it must be squash season. Backyard gardens and farmer’s markets overflow with the green stuf, and suburbanites come home to find piles of zucchini on the porch left by well-meaning -- but overloaded -- neighbors. This vitamin-packed, high fiber vegetable has been growing like a weed since 7000 BC, when ancient Mexicans likely devised the first recipes to deal with their more-than-sufficient squash stores.

Read on for 10 creative ways to make the most of this versatile summer squash!

Avocados can get a little pricey. So why not add abundant zucchini to your guacamole, lightening the load and giving you more bang for your buck?

Whoopee Pies
The typical cream cheese-frosted zucchini muffin is made over into a soft, marshmallow fluff-filled cookie. Pass this one off on the kiddos!

When debating how best to serve a vegetable, “fried” is usually a crowd-pleasing answer. This goes double for zucchini, especially when shredded latke-style.

Or how about baked with a crispy parmesan crust? This recipe is toaster oven-friendly, so you won’t even need to heat your kitchen in the dog days of August.

The crunchy lemon glaze on this moist and light Bundt cake seals the deal, making it impossible to have just one slice. That’s how you get rid of extra squash, folks.

No cows were harmed in the making of this spread; instead, zucchini is slow-cooked in olive oil until it softens into a jammy consistency, turning it into a savory condiment for sandwiches and omelets.

Everyone’s on the kale chip bandwagon, but oven-baked zucchini chips will be the next veggie chip to hit the big time. You heard it here first.

Cool and refreshing, this squash-tastic take on vichyssoise uses summer veggies in place of winter root vegetables. Pick your favorite garden squash and blend up a batch.

What a coup -- cook up a whole bushel of summer produce in one fell swoop with a pot of rustic ratatouille. Zucchini, tomatoes, peppers, and eggplant give you more than your daily does of veggies.

When combined with spaghetti noodles, long strands of barely sautéed zucchini blend smoothly into the dish, especially when you’re topping them with creamy ricotta and olive oil.

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