Four Ways to Use Up a Zucchini Glut

Zucchini season follows the same script every year: first the garden delights, then it surprises, and then it feels like a trap. One zucchini is a joy, two is a stash, and then they appear so briskly that they seem determined to occupy the entire menu for breakfast, lunch, and dinner.

The most familiar way to deal with this vegetable onslaught is to fry slices in a pan. But even the most devoted fans of that approach eventually crave a change. And that is when the zucchini shows its best side: it easily turns into a summer soup, a delicate roll, a hearty main course, and even unexpectedly good baked goods.

Zucchini Roll with Cheese and Herbs

If you want something elegant but without the fuss, this option comes to the rescue. The roll looks as if someone with serious culinary skills worked in the kitchen, though in reality it is quite simple. It can be served as an appetizer or a light dinner.

Ingredients:

• zucchini—2 medium, about 500 g (1.1 lb);
• eggs—3;
• flour—4 tbsp;
• hard cheese—120 g (4.2 oz);
• cream cheese—180 g (6.3 oz);
• baking powder—1 tsp;
• dill—1 small bunch;
• garlic—2 cloves;
• salt—1 tsp;
• black pepper—to taste;
• vegetable oil—1 tbsp.

How to cook:

1. Grate the zucchini on a coarse grater, lightly salt, and leave for 10 minutes. Then squeeze out the excess liquid well.
2. Mix the zucchini mass with the eggs, flour, baking powder, half of the grated hard cheese, salt, and pepper.
3. Line a baking sheet with parchment, lightly grease with oil, and spread the mixture in an even layer.
4. Bake for 20–25 minutes at 180°C (350°F), until the slab is golden.
5. While the base cools, mix the cream cheese, garlic, dill, and remaining hard cheese.
6. Spread the filling over the warm zucchini slab and gently roll it up.
7. Refrigerate for 20–30 minutes, then slice into portions.

Zucchini Lasagna with Chicken and Tomatoes

This dish appeals to those who want something hearty but without heavy pasta. Thin zucchini slices stand in for lasagna sheets. The result is a juicy hot meal that disappears from the table before it even has a chance to cool.

Ingredients:

• zucchini—3 small, about 700 g (1.5 lb);
• chicken fillet—400 g (14 oz);
• tomatoes—3;
• onion—1;
• garlic—2 cloves;
• tomato sauce—200 ml (about ¾ cup);
• mozzarella or other melting cheese—200 g (7 oz);
• sour cream or ricotta—150 g (5.3 oz);
• vegetable oil—1 tbsp;
• salt—1 tsp;
• black pepper—to taste;
• dried oregano—1 tsp.

How to cook:

1. Cut the zucchini lengthwise into thin slices. To prevent them from being watery, lightly salt them and leave for 10 minutes, then pat dry with a paper towel.
2. Finely chop the onion and garlic; cut the chicken fillet into small pieces.
3. In a little oil, quickly sauté the onion, then add the chicken, garlic, salt, pepper, and oregano. Cook for 5–7 minutes.
4. Pour in the tomato sauce, stir, and heat for another 2–3 minutes.
5. Grease a baking dish with oil. Layer zucchini, then some of the chicken filling, a little sour cream or ricotta, tomato slices, and cheese.
6. Repeat the layers 2–3 times, finishing with cheese on top.
7. Bake for 30–35 minutes at 190°C (375°F). Let the dish rest for 10 minutes so it is easier to slice.

Chocolate Zucchini Muffins

Zucchini knows how to impersonate a dessert—and it does so convincingly. You can barely taste it, but it is responsible for the soft, moist texture. This is a good way to sneak zucchini into the diets of even those who wrinkle their noses at the mere thought of this pushy vegetable.

Ingredients:

• zucchini—1 small, about 250 g (9 oz);
• flour—180 g (6.3 oz);
• cocoa powder—30 g (1 oz);
• eggs—2;
• sugar—120 g (4.2 oz);
• vegetable oil—80 ml (about ⅓ cup);
• baking powder—1 tsp;
• baking soda—½ tsp;
• vanilla sugar—1 tsp;
• dark chocolate—80 g (2.8 oz);
• pinch of salt.

How to cook:

1. Grate the zucchini on a fine grater and squeeze out excess moisture.
2. In a bowl, beat the eggs with the sugar and vanilla sugar, then pour in the oil.
3. Separately mix the flour, cocoa, baking powder, baking soda, and salt.
4. Combine the dry and wet ingredients, add the zucchini and chopped chocolate. Stir until uniform.
5. Divide the batter among the muffin cups, filling them about two-thirds full.
6. Bake for 20–25 minutes at 180°C (350°F).
7. Cool, and if desired, dust with powdered sugar or top with a spoonful of yogurt.

Zucchini Cream Soup with Green Peas and Mint

Once zucchini has been an appetizer, a main course, and even a dessert, it is time to give one a ticket to the soup bowl. Green peas add a bright color and a light sweetness, while a few mint leaves make the flavor fresher. The result is a delicate summer soup that can be served warm or chilled. It is especially convenient to make in the heat, when you do not want to stand at the stove for long, and yet another zucchini is already looking at you expectantly from the windowsill.

Ingredients:

• zucchini—500 g (1.1 lb);
• frozen green peas—250 g (9 oz);
• potato—1 medium;
• onion—1;
• garlic—1 clove;
• vegetable or chicken broth—700 ml (about 3 cups);
• cream with 10–20% fat—150 ml (about ⅔ cup);
• fresh mint—5–7 leaves;
• vegetable oil—1 tbsp;
• lemon juice—1 tsp;
• salt—to taste;
• black pepper—to taste;
• croutons—for serving.

How to cook:

1. Finely chop the onion and garlic. Peel the potato and cut into small cubes. Young zucchini can be used with the skin.
2. Heat the vegetable oil in a pot. Add the onion and cook for 3–4 minutes until soft, then add the garlic and cook for another 30 seconds.
3. Add the potato and coarsely chopped zucchini. Pour in the broth, bring to a boil, and simmer covered for about 12–15 minutes.
4. Add the green peas and cook for another 5 minutes. Do not overcook them, or the bright summer color will fade into an autumnal slumber.
5. Remove the pot from the heat, add the mint leaves, and puree the contents with an immersion blender until smooth.
6. Pour in the cream, season the soup with salt and pepper. Return to low heat and warm through without bringing to a rapid boil.
7. Add the lemon juice and stir. If the soup is too thick, add a little hot broth or water.
8. Serve with croutons, seeds, fresh herbs, or a spoonful of thick yogurt.