Processing Zucchinis: Delicious Recipes & Ideas

Last updated: 08.08.2025

Reading time: 5 minutes

Once the zucchini plant really gets going, you can expect a veritable avalanche of harvests. But what to do with all the zucchinis? Of course, you can preserve some of them for the winter. But zucchinis are mostly eaten fresh. We asked our community what their favorite zucchini recipes are. Find inspiration and delicious recipes here!

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Recipe for zucchini salad/ From the Fryd community by Petra Zimmer

Simple Recipe for Zucchini Salad

Recipe for zucchini salad/ From the Fryd community by Petra Zimmer

Ingredients:
- 3 kg/6.6 pd zucchinis
- 4 peppers (green, yellow and red)
- 3 medium-sized onions
- 3 tbsp salt
- 600 ml/21 fl. oz. herb vinegar
- 600 ml/21 fl. oz. water
- 150 g/5.3 fl .oz. sugar
- 3 tsp curry powder
- ½ tsp pepper

Preparation

Grate the zucchinis, peppers and onions and mix the mixture with the salt.
Leave to stand overnight, covered with a cloth.
Now mix together the herb vinegar, water, sugar and spices.
Bring the mixture to the boil and then add the grated zucchini, bell pepper and onion.
The stock should then steep for about 3 minutes. Then it is ready to be filled into sterilized screw-top jars.

Zucchini cake by Jürgen Ehlers/ From the Fryd Community

Marble Cake With Zucchini

Zucchini cake by Jürgen Ehlers/ From the Fryd Community

Ingredients:
- 4 small zucchinis
- 1 sachet baking powder
- 500 g/17.6 fl. oz. flour
- 5 tbsp baking cocoa
- 5 eggs
- 2 sachets vanilla sugar
- a little cinnamon

Preparation

Finely grate the zucchini.
Mix the sugar and baking powder together.
Mix all the ingredients - except the cocoa - to form a smooth batter.
Pour half of the batter into a baking tin in the shape of a cross.
Mix the remaining dough with the cocoa powder.
Pour the cocoa dough into the empty spaces in the cross.
Bake in a preheated oven at 180 °C/356 °F fan oven for about 1 hour.

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Lime and zucchini cake by Ranunkli/ From the Fryd community

Cake With Lime and Zucchini

Lime and zucchini cake by Ranunkli/ From the Fryd community

Ingredients:
- 150 g/5.28 fl. oz. soft butter
- 200 g/7.04 fl. oz. sugar
- a pinch of salt
- 3 eggs
- 300 g/10.56 fl. oz. zucchini
- 1 lime
- 200 g/7 fl. oz. flour
- 120 g/4.3 fl. oz. ground almonds
- 1 teaspoon baking powder

Preparation:

Preheat the oven to 180 °C/ 356 °F top/bottom heat.
Place the butter, sugar and salt in a mixing bowl and mix well.
Stir in the eggs one at a time until the mixture becomes lighter in color and frothy.
Now coarsely grate the zucchini and stir in together with the lime zest and lime juice.
Mix the flour, ground almonds and baking powder.
Carefully fold the mixture into the batter until it forms a homogeneous mass.
Pour the batter into an approx. 30 cm/11.8 in baking tin and bake for approx. 55 minutes.
Leave the cake to cool and then apply the cake icing.
Decorate the cake with lime (zest) and you're done!

Those: https://www.bettybossi.ch/de/ul/recipe/10004541

Recipe by Mantis; image by Taste & Travel/ From the Fryd community

Zucchini Quiche With Goat’s Cheese

Recipe by Mantis; image by Taste & Travel/ From the Fryd community

Ingredients:
Basic quiche recipe Dough:
- 200 g/7 fl. oz. flour (+ for working)
- 100 g/3.5 fl. oz. butter (+ for mold)
- 1 egg
- 1/2 tsp salt
- 1 pinch baking powder
Topping:
- 1 zucchini
- 4 stalks thyme, salt, pepper
- 150 g/5.3 fl. oz. goat's cheese roll
- 1 egg
- 150 g/5.3 fl. oz. sour cream
- 40 g/1.4 fl. oz. mountain cheese
- 1/2 tsp lemon zest
- 1 tbsp olive oil
- 2 tbsp pumpkin seeds

Preparation:

Knead all the ingredients for the dough until smooth and add a little cold water if necessary.
Shape into a ball, wrap in cling film and chill for approx. 30 mins.
Grease the quiche tin with butter and line with the dough.
Rinse the zucchinis and thyme.
Grate the zucchinis. Mix with salt and leave to stand in a sieve for approx. 10 mins.
Remove the thyme leaves.
Preheat the oven to 180 °C/356 °F top and bottom heat.
Cut the goat's cheese into slices.
Whisk the egg with the sour cream and mountain cheese.
Mix in the zucchini, thyme and lemon zest and season with salt and pepper.
Spread the mixture over the pastry base and top with slices of cheese.
Brush with olive oil and sprinkle with pumpkin seeds.
Bake for approx. 30 mins. on the middle shelf until golden brown.

Tips:
Quicker: use store-bought quiche dough instead of homemade.
Alternatively: use feta instead of goat's cheese.

Source: Recipe is from Taste & Travel

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Author

Marie

Marie is an agronomist. She is particularly interested in the sustainable and organic cultivation of vegetables and other plants. In her own garden, she gained experience and likes to try things out to learn from nature. She is particularly interested in the values and principles of permaculture, in order to contribute not only to the well-being of nature, but also to the well-being of people and future generations.

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We held a chili workshop on Friday. Together we cooked a sweet and sour sauce, a chili oil and a sriracha. Beforehand, there was a visit to the tunnel where most of our chillies grow and a short tasting ranging from mild to super hot 🔥 The participants were then able to adjust their sauces accordingly. We had great fun and would like to thank Fryd for the goodies 😍

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Ground frost, cold nights and little sun during the day - time to sum up my gardening year: I concentrated on container planting on the patio, I also cultivated two raised beds there. The carrots and radishes have thrived very well, regardless of the variety. Kohlrabi suffered from the cabbage white butterfly. With the cucumbers, I had to contend with downy mildew during the hot period and powdery mildew during the rainy period. Vorgebirgstrauben were very successful, Marketmore were mediocre and unfortunately I had little success with Diva and other smooth varieties. With tomatoes, the small Supersweet were outstanding, San Marzano, Montfavet, Matina, Ranger quite ok and Marmande and the small bush tomatoes of various varieties were disappointing. I wasn't happy with the beetroot either, but the spring onions and garlic did well. Strawberries disappointed me, but pineapple cherries bore abundantly. All the lettuce varieties were more or less successful due to the weather, as were the various herbs. Zucchinis on the compost were mediocre, watermelons and pumpkins were very poor. In 2026, I will switch back to smaller pots of 15 and 30 liters and plant blueberries in the 80-liter pots. I didn't have good experiences with the planting bags, firstly they were difficult to move in the 30 and 60 l sizes, and secondly I couldn't really regulate the water balance well. What is your conclusion?

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