Preparation
If you grow zucchini (or have a neighbor who does), chances are your summer dinner menu is always packed with recipes that feature the vegetable. With its versatility and nutritious elements, that’s a good thing! While you might typically think of slicing or dicing it, think outside the chopping block by grating the squash. Trust us, grating—or shredding it—opens up a whole new world of possibilities. From savory side dishes to vegetarian mains and sweet desserts, there are an endless numbers of ways to put shredded zucchini to good use in your favorite recipes.
While each of these recipes explains how to properly prepare the zucchini, the majority of them call for shredding two medium zucchinis on the large holes of a box grater. This should yield about four cups. After, we recommend tossing it with half a teaspoon coarse salt in a colander set over a bowl. Let stand 10 minutes before squeezing out excess moisture with your hands—then get cooking.
Another of our famous one-pot pasta recipes. This simple vegetarian One-Pot Penne with Zucchini and Parmesan recipe calls for penne, olive oil, Parmesan, garlic, and shredded zucchini.
Elegant and easy, sautéed grated squash atop toasted baguette slices make a perfect appetizer. Everyone will be asking for seconds of this Zucchini Bruschetta recipe.
Summer squash meets apple in the most colorful and crunchy Zucchini Slaw of the season. Eat this on its own for a light lunch, or pair it with grilled salmon for a deliciously healthy meal.
Cornbread is elevated by the addition of—grated zucchini! These moist Zucchini Cornbread Muffins are a delight for breakfast, at lunch, or as a midafternoon snack.
While zucchini and dessert might not seem like they go together, trust us when we say they’re a match made in heaven. Thanks to the vegetable’s versatility, it’s virtually tasteless in this moist Chocolate-Zucchini Sheet Cake with Cream-Cheese Frosting.
