When it comes to a prolific crop like zucchini, you can’t have too many ways to use it. My first choices are always savory: gratings for Zucchini–Basil Pancakes, slices for a fresh Mixed Vegetable Stir-Fry, or cubes to fold into Shrimp and Summer Squash Enchiladas with Homemade Enchilada Sauce, toss with pasta, or skewer onto Veggie Shish Kebabs with Garlicy Marinade. I pickle plenty of zucchini too, especially as a grilled side dish of Zucchini Escabeche and jars of Double-Spiced Zucchini for my refrigerator, two of several zucchini recipes I included in my pickling cookbook.
Zucchini also bakes beautifully into sweets, such as Zucchini Bread with Sesame Seeds and the cake recipe I share this week in my Twice as Tasty column for the Flathead Beacon. I usually fold other homegrown and homemade ingredients into these bakes for truly Twice as Tasty treats.
Learn to make Chocolate Zucchini Cake
