I love trying out new techniques for cooking with frozen zucchini, and I’ve settled on 18 ways to use this clever kitchen shortcut, which results in my not-so-humble list of absolute favorites. Zucchini isn’t just for summer, and with the freezing method, you can enjoy it well beyond the warm months.

Give my top picks a try, and I dare say you’ll find some new staples in your meal plan. Seriously, though, what are you doing with all that zucchini?

The 18 Best frozen zucchini recipes

1. Frozen Zucchini Bread

Frozen Zucchini Bread is a delightful baked treat made with grated zucchini, all-purpose flour, sugar, vegetable oil, and a large egg. It can be baked, allowed to cool, and then frozen for later enjoyment.

Ingredients

• 1 cup grated zucchini
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

1. Set your oven to 350°F (175°C) and prepare a loaf pan with a healthy dose of grease.

2. In a very big bowl, combine the sugar, oil, and egg with the shredded zucchini until you get a smooth, well-blended mixture.

3. In a different bowl, combine the flour, baking soda, and salt. Whisk them together so they are well mixed. Then, with a steady hand, add to the bowl the wet mixture while stirring. As you do, keep the mixing informal. To avoid overmixing, stir only until you have a wet dough that is almost shiny with moisture.

4. The batter should be placed into the loaf pan you prepared earlier. It then goes into the oven at a temperature of 350 degrees Fahrenheit for around 45 to 50 minutes. When the time is up, poke a toothpick in the very center. If it comes out clean, the bread is done. If you want to serve it the same day you make it, then let it cool completely before slicing and consuming.

2. Frozen Zucchini Lasagna

Zucchini Lasagna is a simple, nutritious dish that works well for meal prep. You can make it in the far more convenient freezer-to-oven format—much like lasagna itself!

Frozen Zucchini Lasagna contains layers of zucchini slices, marinara sauce, ricotta, and mozzarella cheeses. You can add ample amounts of either ground beef or turkey (or an equal amount of your favorite plant-based meat) to that layered zucchini-to-cheese ratio as desired.

Ingredients

Zucchini, sliced into thin strips
Ricotta cheese
Mozzarella cheese, shredded
Parmesan cheese, grated
Marinara sauce
Ground beef or turkey, cooked (optional)
Salt and pepper to taste

Instructions

1. Set your oven to 375°F (190°C) for preheating.

2. Spread the zucchini rounds out on a sheet pan, and sprinkle them with salt. Let the rounds sit for about 10 minutes. This will pull some moisture out of them and make them a little more tender. After 10 minutes, pat the rounds dry with a paper towel.

3. In a baking dish, place a thin layer of marinara sauce. Over the sauce, lay the zucchini slices.

4. Distribute the ricotta cheese over the zucchini, then add a layer of cooked ground beef or turkey if you’re using it. Put down a layer of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with mozzarella and Parmesan on top.

5. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly. Let cool slightly before serving or freezing.

3. Frozen Zucchini Soup

Zucchini, onion, and garlic marry beautifully in this silky-smooth soup. This can be served warm as a way to use up small or large amounts of zucchini.

Or, you could serve this cold as a “Zucchini Gazpacho” with a drizzle of olive oil on top. Either way, frozen zucchini soup is a delicious way to add more garden or farmers’ market zucchini to your life.

Ingredients

4 cups zucchini, sliced
1 onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon olive oil

Instructions

1. In a big pot, warm the olive oil on medium heat. Toss in the diced onion and the minced garlic, and lightly brown them until the onion is halfway to being clear.

2. Add the zucchini, sliced, to the pot and cook for about 5 minutes, stirring occasionally.

3. Add the vegetable broth and dried thyme. Bring the to a boil, then reduce the heat and let it simmer for 20 minutes, or until the zucchini is tender.

4. Make the soup silky smooth using an immersion blender. Add salt and pepper to season. Serve immediately or allow the soup to cool, and then ladle it into airtight containers and freeze it for later enjoyment.

4. Frozen Zucchini Fritters

Discover Frozen Zucchini Fritters, a delightful homemade dish. These fritters, composed of grated zucchini, Parmesan cheese, flour, and garlic, are a relatively healthy snack or side dish.

Most importantly, they can be prepared in a short amount of time. Crispy on the outside and tender on the inside, they’re best served warm, but they’re also good at room temperature.

Ingredients

2 cups grated zucchini, excess moisture squeezed out
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
Salt and pepper to taste
Olive oil (for frying)

Instructions

1. In a large bowl, mix together the following until well combined:
Grated zucchini
Flour
Parmesan cheese
Egg
Garlic
Salt
Pepper

2. In a large skillet, heat olive oil over medium heat. For each fritter, scoop about 2 tablespoons of the zucchini mixture and drop it into the skillet, using the back of a spoon to slightly flatten it.

3. Fry the fritters for about 3-4 minutes per side until they’re golden brown and crispy. Then take them out of the skillet and let them drain on paper towels.

4. Let the fritters cool entirely. Place them in a single layer on a baking sheet and freeze. Once frozen, transfer the fritters to a resealable plastic bag or airtight container for longer storage. To reheat, bake at 375°F (190°C) until heated through and crispy.

5. Frozen Zucchini Muffins

Frozen Zucchini Muffins
are a wonderful delicacy created with shredded zucchini, regular flour, and a whisper of cinnamon. They are a breakfast delight that can be mixed and frozen ahead of time, to be tossed into the oven at a moment’s notice.

Ingredients

1 cup grated zucchini
1 ½ cups all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg
¼ cup vegetable oil
½ cup milk
1 teaspoon vanilla extract

Instructions

1. Your oven should be at a temperature of 350°F (175°C), and you should have a muffin tin ready with paper liners.

2. In a bowl of large proportions, combine the flour, sugar, baking powder, baking soda, and cinnamon.

3. In a separate bowl, combine the eggs, vegetable oil, milk, and vanilla extract, and whisk well. Pour the liquid mixture into the bowl of dry ingredients, and stir until just combined. Finally, fold in the zucchini.

4. Distribute the batter uniformly among the muffin cups and bake for 20 to 25 minutes, or until a toothpick inserted into the middle of a muffin tests clean.

6. Frozen Zucchini Stir Fry

A quick and simple dish made with frozen zucchini slices, Frozen Zucchini Stir Fry is a colorful and healthy option for a meal. The ingredients include olive oil, garlic, onion, and red bell pepper.

Ingredients

• 1 bag (about 12 oz) of frozen zucchini slices
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• Salt and pepper to taste
• 1 teaspoon soy sauce (optional)

Instructions

1. In a large frying pan, over medium heat, warm the olive oil. To the pan, add the minced garlic and the sliced onion. Cook for 2-3 minutes, or until the onion is translucent.

2. Sliced bell pepper goes into the skillet; another 2 minutes of sautéing come next.

3. Incorporate the zucchini slices, now in a frozen state, into the skillet. Allow them to cook for about 5-7 minutes, with sporadic stirring, until they reach the desired internal temperature. By then, any excess moisture should have condensed into steam and dissipated into the atmosphere.

4. If you’re using soy sauce, add it along with salt and pepper to taste. Mix everything well and serve while hot.

7. Frozen Zucchini Pasta

A quick and light dish can be made from spiralized frozen zucchini. To enjoy this frozen spiralizer zucchini noodles dish, cook the ingredients listed below together for a few minutes in a pan.

And make sure to serve it, as it is meant to be served, light and fresh.

Ingredients

2 medium zucchinis
1 tablespoon olive oil
1 teaspoon garlic powder
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Optional: Fresh basil leaves for garnish

Instructions

1. Create zucchini noodles, also referred to as “zoodles,” by spiralizing the zucchinis.

2. To store zoodles in the freezer, first freeze them in a single layer on a baking sheet. Once the zoodles are frozen (about 1-2 hours), place them in a freezer-safe bag. Remove as much air as possible before sealing the bag.

3. To use, heat olive oil in a large skillet over medium heat, then add frozen zoodles and sauté for 3-4 minutes until tender.

4. Include garlic powder, cherry tomatoes, salt, and pepper, and sauté for another 2 minutes. Plate and serve with freshly grated Parmesan cheese and optional fresh basil.

8. Frozen Zucchini Casserole

Zucchini Casserole, when prepared as instructed below, meets my definition of delicious. It is creamy with a gentle blend of mozzarella and Parmesan cheese; it is the kind of dish that slides down easily thanks to who knows how many calories in a cup of breadcrumbs and 4 eggs.

And what I love about this dish, which makes it reasonable to have on a back-to-school schedule (it reheats beautifully), is that it’s not relying on a linear flavor profile.

Ingredients

4 cups grated zucchini (fresh or frozen, thawed)
1 cup breadcrumbs
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
2 large eggs, beaten
1 teaspoon salt

Instructions

1. Set your oven to 350°F (175°C) and prepare a baking dish with a light coating of grease.

2. In a big bowl, mix the following ingredients well until they are evenly blended:
Grated zucchini
Breadcrumbs
Mozzarella cheese
Parmesan cheese
Chopped onion
Beaten eggs
Salt

3. Put the combined mixture into the ready dish for baking and smooth it out so that it is even across the surface.

4. In the preheated oven, bake for 30 to 35 minutes, or until the top is golden brown and the casserole is set. Allow cooling slightly before serving.

9. Frozen Zucchini Smoothie

The Frozen Zucchini Smoothie is a nutritious blend that features frozen zucchini, banana, spinach leaves, almond milk, and almond butter. It is a refreshing, wholesome, plant-based beverage that can be enhanced with optional honey and vanilla extract for a touch more sweetness.

Ingredients

1 frozen zucchini, chopped
1 banana
1 cup spinach leaves
1 cup almond milk (or milk of choice)
1 tablespoon almond butter
1 teaspoon honey (optional)
1/2 teaspoon vanilla extract

Instructions

1. Combine the frozen zucchini, banana, spinach, almond milk, almond butter, and vanilla extract in a blender.

2. Puree at high speed until uniformly smooth and creamy. If necessary, add more almond milk to arrive at the desired thickness.

3. If desired, honey can be used to adjust the sweetness to your taste.

4. Serve in a tumbler and relish without delay.

10. Frozen Zucchini Spaghetti

Zucchini spaghetti, zip-zap-zucchini, or my other favorite way to eat zucchini: frozen zucchini spaghetti. It’s a bit of a hike to get to the ingredient list, but I promise it will be worth it, so bear with me.

You see, the beauty of this dish lies in its simplicity.

Ingredients

Zucchini (2 medium-sized)
Olive oil (2 tablespoons)
Garlic cloves (2, minced)
Cherry tomatoes (1 cup, halved)
Basil leaves (a handful, roughly chopped)
Parmesan cheese (1/4 cup, grated)

Instructions

1. Begin by using a spiralizer or julienne peeler to make noodles out of the zucchini that resemble spaghetti.

2. In a big frying pan, warm olive oil on medium heat. Toss in the chopped garlic and let it sizzle for about 1 minute until it gives off a good smell.

3. Add the cherry tomatoes to the frying pan and let them soften in 3 to 4 minutes.

4. Gently toss the zucchini noodles into the skillet, cooking for 2-3 minutes until they are almost tender.

5. Take the skillet off the heat, add the basil leaves, and top with shredded Parmesan cheese before serving.

11. Frozen Zucchini Pizza Crust

Uncover the uncomplicated nature of a frozen pizza crust made with zucchini and graced with the aforementioned stars of the recipe: an egg, mozzarella, Parmesan, and almond flour. This is what I like to call a “simple ingredient” frozen pizza crust.

Count it as your new go-to for gluten-free, vegetarian, and zucchini-laden pizzas that come out of your home oven.

Ingredients

• 2 cups grated zucchini
• 1 large egg
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 cup almond flour
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

Instructions

1. Set your oven to 425 °F (220 °C). Prepare a baking sheet by lining it with parchment paper.

2. Grate the zucchini, then place it in a clean kitchen towel. Wring out as much liquid as you can from the zucchini. When the zucchini is as dry as possible, transfer it to a mixing bowl.

3. In a bowl, combine the following ingredients: egg, mozzarella, Parmesan, almond flour, garlic powder, and salt. Mix until fully integrated.

4. Apply the combination to the baking sheet, forming a thin, even circle about 1/4 inch thick. Put it in the oven for 12-15 minutes, and watch as the edges turn golden and crispy. Remove it from the heat and let it cool down a bit before you decide to add any toppings or just pop it in the freezer.

12. Frozen Zucchini Chips

Crispy Zucchini Chips hail from the kitchen of Alison Tetrick and are one of the many delicious ways to enjoy the health benefits of zucchini. The Zucchini Chips embody key parts of Alison’s food philosophy: It is super simple to make.

It has few ingredients, most of which you likely have on hand. It is fun and different, even in the world of chips.

And as a bonus, it’s basically wholesome!

Ingredients

2 medium zucchinis
1 cup all-purpose flour
2 large eggs
1 cup panko bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Your oven should be preheated to 425°F (220°C). A baking sheet should be lined with parchment paper.

2. Cut the zucchinis into thin rounds, approximately 1/4 inch thick.

3. Set up three distinct bowls: the first contains the flour, the second the beaten eggs, and the third a mixture of panko bread crumbs, Parmesan cheese, garlic powder, salt, and pepper.

4. Flour each zucchini slice, then dip it in the beaten eggs, and coat it with the panko mixture. Place the coated zucchini in a single layer on the prepared baking sheet.

5. Cooking time is critical for success in this recipe. The nuts must be in the oven for at least 20 minutes but no more than 25 minutes. After 20 minutes, the nuts should be visibly browning and developing an aroma. At this point, if they are not already, be prepared to flip them.

13. Frozen Zucchini Bake

Thawed zucchini slices, mozzarella, Parmesan, breadcrumbs, beaten eggs, and Italian seasoning come together in an easy, delightful dish that is perfect for a comforting meal or side. Frozen Zucchini Bake makes a great low-carb dinner option and can easily be whipped up on a weeknight, as it takes only about 15 minutes of active time to prepare and then bakes for 30 minutes.

Ingredients

• 2 cups of frozen zucchini slices, thawed and drained
• 1 cup of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of breadcrumbs
• 2 eggs, beaten
• 1 teaspoon of Italian seasoning
• Salt and pepper to taste

Instructions

1. Set your oven to 375°F (190°C). Prepare a baking dish by coating it lightly with grease.

2. In a sizable mixing bowl, mix together the sliced zucchini (which has been thawed), mozzarella cheese, Parmesan cheese, breadcrumbs, beaten eggs, Italian seasoning, salt, and pepper. Ensure that the ingredients are well incorporated and evenly mixed.

3. Pour the mixture into the prepared baking dish. Spread it evenly across the bottom.

4. Place in the preheated oven and allow to cook for 25-30 minutes, or until the bake has set and the top is a golden brown. Remove from the oven and allow to cool slightly before serving.

14. Frozen Zucchini Noodles

Zucchini Noodles, when frozen, present a rapid, healthful meal. Using sautéed garlic, olive oil, and a whisper of red pepper flakes, you can prepare this dish in the time it takes to boil water.

Tossed with Parmesan and fresh basil, the Zucchini Noodles are a delightful and nutritious dinner option.

Ingredients

1 pack of frozen zucchini noodles (about 12 ounces)
2 tablespoons olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper, to taste
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh basil

Instructions

1. In a large skillet over medium heat, warm the olive oil. Add the minced garlic, and the red pepper flakes if you are using them, and sauté for about 1 minute until the garlic is fragrant.

2. Add the frozen zucchini noodles to the skillet. Cook them, stirring occasionally, until they are heated through and excess water has evaporated, about 5-7 minutes.

3. Add salt and pepper to the noodles, seasoning them to your taste. Take the noodles off the heat and mix in the Parmesan cheese, using a bit more if you want more cheesiness. Then, fold in the fresh basil.

4. Immediately serve as a side dish or light main course.

15. Frozen Zucchini Quiche

Zucchini Quiche (Frozen) presents a delicious dish in which shredded zucchini, eggs, and cheese come together in an unbaked pie crust. This recipe is ideal if you’re looking for something to meal prep or if you’re simply wanting a slice of something savory at breakfast, lunch, or dinner.

Ingredients

2 cups shredded zucchini
4 large eggs
1 cup shredded cheese (such as cheddar or mozzarella)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 unbaked 9-inch pie crust

Instructions

1. Set your oven to 375°F (190°C) to heat up.

2. In a sizable mixing bowl, beat together the eggs, milk, salt, and pepper.

3. Combine the shredded zucchini and cheese with thyme.

4. The unbaked pie crust receives the mixture that has been poured into it; then, it is baked for 35-40 minutes. The goal is to get the quiche to set and to achieve a golden brown topping. Once these things are accomplished, the quiche should cool slightly—so that it won’t burn mouths—before being served.

16. Frozen Zucchini Hash Browns

Crispy, Potato-Free, and Packed with Flavor

These have all the essentials for a true hash brown flavor—not just the taste, but also the critical crispy-on-the-outside, tender-on-the-inside texture. And this recipe gets that texture without the potatoes.

Frozen Zucchini Hash Browns have no potatoes, but they have lots of satisfying flavor and texture.

Ingredients

• 2 cups grated zucchini
• 1 large egg
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

1. Shred the zucchini and wring out as much liquid as possible, using a cheesecloth or a clean kitchen towel.

2. In a bowl, combine the following: grated zucchini, egg, flour, Parmesan cheese, garlic powder, salt, and pepper. Mix until they are well combined.

3. In a non-stick skillet, warm the olive oil over medium heat. For each hash brown, use a 1/4 cup measure to scoop the zucchini mixture and, in the same motion, drop it into the skillet. As you drop, gently flatten the mixture so it forms a roundish shape and takes up a little more space in the skillet.

4. Fry for approximately 3-4 minutes on each side until they are golden brown and crispy. Drain them on paper towels and serve warm.

17. Frozen Zucchini Gratin

Zucchini Gratin, made with frozen zucchini slices, is a classic dish that gets its comfort from Gruyère cheese, heavy cream, and (for you, dear reader) seasoned with garlic and thyme. It is a delicious, creamy side perfect for any meal, but (unless you are feeding a small army) its perfection lies in the fact that it makes a subzero stash of zucchini taste like something worth hoarding.

Ingredients

3 cups frozen zucchini slices, thawed and drained
1 cup shredded Gruyère cheese
1/2 cup heavy cream
2 cloves garlic, minced
1/2 teaspoon dried thyme
Salt and pepper to taste

Instructions

1. Set your oven to 375°F (190°C) to begin heating. Get a baking dish, grease it, and place it where you’re going to be working.

2. In a bowl, mix the thawed and drained zucchini slices with:
minced garlic
heavy cream
half of the shredded Gruyère cheese
fresh or dried thyme
salt
pepperMix well to coat everything evenly.

3. Move the zucchini mixture to the baking dish that you’ve already set up and spread out the mixture evenly. Then, put the rest of the Gruyère cheese on top.

4. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown. Serve warm.

18. Frozen Zucchini Scones

All-purpose flour, baking powder, and shredded zucchini combine to create a delightful treat known as Frozen Zucchini Scones. Chilled butter and milk produce the tender texture that makes these scones perfect for breakfast or snack time.

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup granulated sugar
1/2 cup unsalted butter, chilled and cubed
1 cup shredded zucchini, drained
1/4 cup milk

Instructions

1. Your oven should be preheated to 400°F (200°C). In a big bowl, you need to combine and whisk well together the flour, baking powder, salt, and sugar.

2. Using either a pastry cutter or your hands, cut the chilled butter into the mixture until it looks like coarse crumbs.

3. Carefully incorporate the shredded zucchini and milk, mixing only until the dough forms a cohesive ball.

4. Move the dough to a surface that is floured, pat into a circle of approximately 1-inch thickness, and cut into wedges. Place the wedges on a baking sheet, making sure the pieces are not touching. Bake for 18-20 minutes or until the color of the wedges has changed to a light gold.