Late-season Zucchini Recipes Worth Getting Excited About

By September, many of my gardening friends feel overwhelmed (and a little resentful!) about the mountain of zucchini left to use. I may be coming in late in the season, but I’m bringing a few fresh zucchini recipes to help you fall back in love with this versatile vegetable. And even if you’re not a gardener, remember that zucchini is widely available in grocery stores year-round.

Greek Zucchini Fritters with Tzatziki (Kolokithokeftedes)

This dish is my all-time favorite and one of the most popular posts on Whipped the Blog. These crisp, herb-packed zucchini fritters are perfect as an appetizer, side dish, or even a light vegetarian meal. I often serve them as part of a spread of Greek small plates. (Find more of my Greek recipes here.)

White Vegetable Lasagna

Looking for a vegetarian dinner idea? My white lasagna with zucchini and other vegetables is layered with creamy sauce and seasonal produce. It’s an elegant, lighter alternative to traditional red-sauce lasagna and a delicious way to use up extra zucchini.

Baking with Zucchini

Don’t forget about baked goods! My whole wheat zucchini muffins are a family favorite I first created when my kids were little. Packed with whole grains and disguised as a treat, they’re the perfect way to sneak in extra veggies.

How to Freeze Zucchini

If you still can’t get through your harvest, freezing zucchini is the way to go. I’ve had the best results with grated zucchini that I use later in baking. Simply wash, grate (using a box grater or Cuisinart), and spread it in a freezer bag. Lay the bag flat so it doesn’t freeze into one giant clump—making it easy to grab just what you need for baking or cooking later.