Bad As A Mother

Are you bad as a mother?

I don’t know about you, but my garden is bursting with zucchini this time of year. While I love grabbing some free produce, there are often so many ready at once. I often find myself scrambling to find quick and easy recipes to use them all. If you’re in the same boat, check out my top  recipes to use that zucchini quickly and easily!


If you haven’t made zoodles yet, you are missing out. Not only are they delicious, but they are a quick and easy side dish that can replace your pasta or noodle! You will need a Vegetti or something similar to make the zoodles, but they are inexpensive and easy to use. You can simply heat a pan with about 2 tablespoons of your favorite oil (I typically use coconut or Palm) chuck in some garlic until fragrant and then toss in your zoodles. If you prefer, you can add in some additional spices. I’ve used a little red pepper on occasion or even smoked paprika, but the choice is yours. Zoodles only need to cook for about 5 -7 minutes over medium heat, so this dish is a great time saver. To minimize the “watery” tendencies, I usually put the zoodles in a colander with some salt and let the water drain out for as long as I can before cooking.

Triple Chocolate Zucchini Muffins

If you’re wondering whether or not your kid will taste the zucchini in these muffins, I can tell you that they won’t. This recipe only uses a cup of shredded zucchini so there is not enough for the flavor to come through. These muffins are not super sweet even though they look really chocolaty. We didn’t have the chocolate almond milk, so we subbed out unsweetened cashew milk and it worked out fine. The best thing about these muffins is that they are kid-friendly and freeze well. If you wanted to use dairy free chips, you could do that as well! The link to the original recipe from Averie Cooks is here.

Zucchini Parmesan Crisps

So these are amazing and so super easy. The key to these delicious Parmesan crisps is to slice them fairly thin so that they don’t get soggy. I had a few that were a bit thicker and they didn’t get as crispy as I would have liked. They definitely tasted delicious, but I preferred the extra crispy ones. This recipe is fantastic for a big crowd because you can make tons with just a few zucchini from your garden. I like to use a very fine grater for the Parmesan cheese so it almost melts. I also chose to use coconut oil and seasoned breadcrumbs, but you could certainly follow the recipe and use EVOO and regular breadcrumbs. This was a big hit in our family, so there weren’t any leftovers and we used three whole zucchini! The link to the original recipe from The Food Network is here.

zucchini bites

Cheesy Garlic Zucchini Bites

You guys…these are amazing. They flew off the plate so fast that I almost didn’t have time to grab a picture. Again, these are so super easy to make and the fresh dill just made them so flavorful! I used a little more than 1/2 a cup of cheese instead of a full cup and prepping was super easy.  My secret weapon, a cookie scoop, helped to make them uniform. I flattened them a bit halfway through baking so that they cooked evenly. I plan to make another batch this week so that I can freeze them! The original recipe can be found here.

I would love to hear some of your favorite ways to use zucchini from your garden!

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