One of the best parts of spring on the farm is zucchini season! Whether you picked a few small tender squash or accidentally ended up with one the size of a baseball bat, zucchini is one of the easiest and most versatile vegetables to cook with.
If you joined us for U-pick and are wondering what to do with your harvest, here are four simple, crowd-pleasing zucchini recipes your whole family will actually want to eat — including crispy fried zucchini and rich chocolate chip zucchini bread!
Crispy Breaded & Fried Zucchini Rounds
This is the recipe that turns zucchini skeptics into zucchini lovers.
Ingredients
- 2 medium zucchini
- 2 eggs
- 1 cup breadcrumbs (Italian style works great)
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp pepper
- Oil for frying
Instructions
- Slice zucchini into ¼-inch rounds.
- In one bowl, whisk eggs.
- In another bowl, mix breadcrumbs, parmesan, garlic powder, salt, and pepper.
- Dip zucchini into egg, then coat in breadcrumb mixture.
- Heat about ½ inch of oil in a skillet over medium heat.
- Fry zucchini for 2–3 minutes per side until golden brown.
- Drain on paper towels and serve warm.
Farm Tip
Serve with ranch, marinara sauce, or spicy aioli for dipping!
Double Chocolate Chip Zucchini Bread
Rich, moist, chocolatey, and the perfect way to use extra zucchini. Most kids never even realize there’s zucchini hidden inside.
Ingredients
- 1½ cups shredded zucchini
- 1½ cups flour
- ⅓ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 2 eggs
- ½ cup oil
- ¾ cup brown sugar
- ¼ cup regular sugar
- 1 tsp vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Grease a loaf pan.
- In one bowl, combine flour, cocoa powder, baking soda, salt, and cinnamon.
- In another bowl, whisk eggs, oil, sugars, and vanilla.
- Stir shredded zucchini into wet ingredients.
- Combine wet and dry ingredients.
- Fold in chocolate chips.
- Bake 50–60 minutes or until a toothpick comes out mostly clean.
Farm Tip
This freezes beautifully! Slice before freezing for quick grab-and-go treats.
Garlic Parmesan Roasted Zucchini
Simple, healthy, and incredibly flavorful.
Ingredients
- 3 zucchini, sliced into spears or rounds
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup parmesan cheese
- Salt and pepper
- Italian seasoning
Instructions
- Preheat oven to 425°F.
- Toss zucchini with olive oil, garlic, seasoning, salt, and pepper.
- Spread onto a baking sheet.
- Sprinkle parmesan over top.
- Roast for 15–20 minutes until tender and slightly browned.
Farm Tip
These are amazing dipped in marinara or served alongside grilled burgers.
Easy Sausage & Zucchini Skillet
A quick one-pan dinner perfect for busy summer evenings.
Ingredients
- 2 zucchini, chopped
- 1 lb sausage (Italian or smoked sausage)
- 1 small onion, sliced
- 1 bell pepper, chopped
- 2 cloves garlic
- Olive oil
- Salt, pepper, and Italian seasoning
Instructions
- Brown sausage in a large skillet.
- Add onions and peppers and cook until softened.
- Stir in zucchini and garlic.
- Season with salt, pepper, and Italian seasoning.
- Cook until zucchini is tender but not mushy.
Farm Tip
Serve over rice, pasta, or even inside a toasted hoagie roll with melted mozzarella cheese.
Don’t Forget…
Fresh zucchini keeps best refrigerated and unwashed until ready to use. Smaller zucchini are usually more tender and mild, while larger zucchini are perfect for breads, muffins, soups, and shredding into recipes.
If you make one of these recipes using zucchini from Wesley Wells Farm, tag us in your photos — we love seeing what everyone cooks up with their farm-fresh produce!