What To Do With Extra Zucchini And Squash

There are so many things you can do with extra zucchini and squash, and honestly, that’s a good problem to have.
 
If you’re wondering what to do with extra zucchini and squash, you’ve come to the right place because this happens to tons of gardeners every summer.
 
One day you’re waiting for a single squash to appear, and the next you’ve got a counter full of them.
 
In this post, we’ll go over the best ways to use up extra zucchini and squash so nothing goes to waste and your kitchen stays interesting.
 

What To Do With Extra Zucchini And Squash: Quick Kitchen Wins

The fastest way to deal with extra zucchini and squash is to cook them right away while they’re still fresh.
 
Both zucchini and squash are incredibly versatile, so you can fold them into almost any meal without much effort.
 

1. Roast Them With Olive Oil And Salt

Roasting is probably the easiest thing to do with extra zucchini and squash.
 
Just slice them into rounds or half-moons, toss with olive oil, salt, pepper, and a little garlic powder.
 
Spread them on a sheet pan and roast at 425°F for about 20 to 25 minutes until the edges get golden.
 
Roasted zucchini and squash shrink way down, which means a huge pile of extra squash turns into a small, manageable side dish.
 

2. Toss Them Into Pasta Or Stir-Fries

If you’re not sure what to do with extra zucchini and squash on a busy weeknight, pasta is your friend.
 
Sauté diced zucchini and squash with onions, garlic, and a little olive oil, then toss with spaghetti or penne.
 
You can also throw them into any stir-fry for extra bulk and nutrition without changing the flavor too much.
 
The mild taste of zucchini and squash means they soak up whatever sauce you’re using, so they fit right in.
 

3. Grill Them For A Smoky Flavor

Grilling is another great option when you have extra zucchini and squash piling up.
 
Cut them lengthwise into planks, brush with oil, and grill for a few minutes per side.
 
The char adds a smoky note that makes extra squash taste completely different from the boiled or steamed version.
 
Serve grilled zucchini and squash with dips, in wraps, or alongside burgers.
 

Best Ways To Preserve Extra Zucchini And Squash

When you simply can’t eat all of it right away, preserving is the smartest move for extra zucchini and squash.
 
Freezing and baking give you months of use instead of a few days.
 

1. Freeze Shredded Zucchini And Squash

Shredding is one of the most popular answers for what to do with extra zucchini and squash.
 
Grate them with a box grater or food processor, then squeeze out excess moisture with a clean towel.
 
Pack the shredded zucchini and squash into freezer bags in two-cup portions.
 
Later, you can drop those portions into soups, casseroles, muffins, or breads without even thawing them first.
 

2. Bake Zucchini And Squash Bread

Zucchini bread and squash bread are classic ways to use extra zucchini and squash, and for good reason.
 
The moisture from the vegetables keeps the bread soft and tender for days.
 
You can bake several loaves at once, eat one, and freeze the rest for later.
 
This is also a sneaky way to get extra zucchini and squash into picky eaters without them noticing.
 

3. Make And Freeze Fritters Or Patties

Fritters are another tasty solution when you have extra zucchini and squash on hand.
 
Mix shredded zucchini and squash with egg, flour, cheese, and herbs, then pan-fry until crispy.
 
Freeze the cooked fritters in a single layer, then transfer them to a container.
 
Reheat them in the oven or air fryer whenever you want a quick snack or side made from extra squash.
 

Creative Ideas For Using Extra Zucchini And Squash

If you want to get a little more creative with extra zucchini and squash, there are plenty of fun options.
 
These ideas work great when you’re tired of the usual sauté or roast.
 

1. Zucchini And Squash Noodles

Spiralizing extra zucchini and squash turns them into noodles that work in place of pasta.
 
You can sauté the noodles briefly with garlic and oil, or eat them raw with a fresh tomato sauce.
 
This is a light, low-carb way to use up a big harvest of extra zucchini and squash in one meal.
 

2. Stuffed Zucchini Or Squash Boats

Stuffed boats are a satisfying dinner idea for extra zucchini and squash, especially the larger ones.
 
Cut them in half, scoop out the seeds, and fill with a mix of rice, meat, cheese, and herbs.
 
Bake until the squash is tender and the filling is bubbly.
 
It’s a great way to turn oversized extra zucchini and squash into a main course instead of a side.
 

3. Pickle Or Ferment Them

Pickling is an old-school answer to what to do with extra zucchini and squash when you have more than you can cook.
 
Slice them thin, pack them into jars with garlic, dill, and spices, then cover with a vinegar brine.
 
The pickled zucchini and squash stay crunchy and tangy for weeks in the fridge.
 
You can also ferment them for a probiotic version that lasts even longer.
 

4. Share With Neighbors And Food Banks

Sometimes the best thing to do with extra zucchini and squash is to give them away.
 
Neighbors, coworkers, and local food banks are usually happy to take fresh produce off your hands.
 
Just make sure the zucchini and squash are clean and firm before you pass them along.
 
Sharing your extra squash is a simple way to keep it from rotting on your counter.
 

So, What To Do With Extra Zucchini And Squash?

What to do with extra zucchini and squash comes down to cooking, freezing, baking, or sharing them before they go bad.
 
You can roast, grill, or sauté them for quick meals, or shred and freeze them for later.
 
Baking bread, making fritters, spiralizing noodles, and pickling are all great ways to use a big harvest.
 
And when you truly have too many, giving extra zucchini and squash away is never a bad idea.
 
With these ideas, you’ll never dread another bumper crop of extra zucchini and squash again.