27 Surprising Ways to Cook With Zucchini

From the Recipe Creator: Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grv, Utah

From the Recipe Creator: Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin

From the Recipe Creator: Pair these zucchini boats with charred pork chops, smoked fish or other grilled greats. —Nancy Zimmerman, Cape May Court House, New Jersey

From the Recipe Creator: This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

From the Recipe Creator: The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. —Tammy Kirsch, Arcade, New York

From the Recipe Creator: My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

From the Recipe Creator: I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They’re such a scrumptious dessert made with zucchinis, you actually forget you’re eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont

From the Recipe Creator: My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario

From the Recipe Creator: When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona

From the Recipe Creator: With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California

From the Recipe Creator: These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio

From the Recipe Creator: These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey

From the Recipe Creator: A fast peanut butter and chocolate frosting tops these cakelike brownies. What a sweet way to use up your garden bounty! —Allyson Wilkins, Amherst, New Hampshire

From the Recipe Creator: As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois

From the Recipe Creator: I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. My family loves this chocolaty treat. —Shari McKinney, Birney, Montana

From the Recipe Creator: This simple snack is the perfect, low-carb way to satisfy your pizza cravings. —Taste of Home Test Kitchen

From the Recipe Creator: This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! —Tina Lunt, Bass Harbor, Maine

From the Recipe Creator: I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan

From the Recipe Creator: Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas

From the Recipe Creator: I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio

From the Recipe Creator: Leftover chicken gets Mexican flair from cumin in this fun main dish. The chicken quesadilla recipe has an impressive look and taste yet requires little preparation. —Linda Wetzel, Woodland Park, Colorado

From the Recipe Creator: You’ll love this quick, easy and economical dish. Brown sugar adds a touch of sweetness, both for traditional sandwiches on buns or as a down-home topping for rice, biscuits or baked potatoes. —Laurie Hauser, Rochester, New York

From the Recipe Creator: If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico

From the Recipe Creator: I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon

From the Recipe Creator: This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania