Zucchini season always sneaks up on us quickly. Before we know it, those gorgeous zucchini flowers bloom and turn into more zucchini than we know what to do with! Luckily, zucchini is extremely versatile and can be baked, grilled or sauteed, but I recommend grating it.
Your grated zucchini melts into whatever it’s cooked with, so it’s great for sneaking into pasta or creamy risotto. It’s also ideal for making baked goods like zucchini bread and other zucchini dessert recipes. If you’re looking to freeze your excess zucchini, grated is the way to go, too.
Whether you’re a first-time gardener or a seasoned zucchini pro, here’s a quick lesson on how best to shred zucchini.
How to Grate Zucchini 4 Ways
Before you get started, wash the zucchini under cold, running water. You don’t need to peel the zucchini, but some grocery stores sell zucchini coated in wax to preserve the exterior. In these cases, scrub the skin with a soft brush or rub with a little lemon juice to remove the waxy exterior. Then, trim off both ends of the zucchini about a quarter-inch from the end.
If the zucchini is really large, you may want to remove the seeds. The seeds are small and unnoticeable when the fruit is small (like tomatoes, zucchini are a fruit, not a vegetable). When zucchini grow larger than two inches in diameter, the seeds become big, bulky and bitter. Removing them is as easy as slicing the zucchini in half lengthwise and using a spoon to gently scoop out the seeds.
Method 1: Use a Box Grater
This old-fashioned technique is our go-to method when we only need to grate one or two zucchinis. More than that, and you may want to look to a method that’s less hands-on. You can use any box grater like this with a large-holed side. We don’t recommend using a microplane here; it will take forever to get through the whole squash, and the shreds will be too small and mushy.
Hold the box grater in one hand and the zucchini in the other. Position the grater over a bowl or a clean kitchen towel. Using the coarse side of the box grater, run the zucchini down against the grater while pushing down firmly. Be careful as the zucchini gets smaller and the grater gets close to your fingers.
Method 2: Use the Food Processor
The fastest way to grate zucchini is using a food processor with a grating attachment. This method won’t always create the most consistent shreds, but that won’t matter if you’re baking the zucchini. It will melt into the other ingredients as it bakes, making the shred size less important.
Depending on the size of your zucchini, you may need to cut it into smaller pieces to get it to fit through the opening. Then, with the machine running, feed the zucchini lengthwise into the chute.
Method 3: Use a Spiralizer
Spiralizing zucchini won’t create small, tiny shreds like the other methods described here, but it definitely works in a pinch. A hand-crank or electric spiralizer will create long, noodle-like threads that are perfect for making gluten-free pasta dishes. We also love using it instead of shredded zucchini to make zucchini fritters that fry up like beautiful little nests.
Insert the cut end of the zucchini into the spiralizer. Using the directions that came with your specific model, crank the spiralizer until the zucchini turns into a bowl full of threads.
Method 4: Use a Peeler
My favorite vegetable peeler has two sides: one that creates traditional wide peels and a second that juliennes, resulting in tiny matchstick pieces. This second side is perfect for creating shredded zucchini if you don’t have any of the tools above.
Hold the zucchini in one hand while holding the peeler in the other. Pressing down firmly, run the peeler along the side of the zucchini, pulling it up from time to time so you create one-inch sections of julienned zucchini.
Tips for Grating Zucchini
What is the best way to grate zucchini?
The best way to grate zucchini is whatever is fastest. If you’re grating a lot of zucchini (more than two at a time), we recommend grabbing a food processor with a grating attachment. For smaller amounts, a box grater usually does the trick.
Do you peel a zucchini before grating?
Zucchini skin is thin and edible, so there’s no need to peel it before grating. That said, the peels will retain their green color, even after they’re cooked. If you’re feeding picky eaters or you’re trying to hide a healthy portion of vegetables in your recipe, peel the zucchini first to hide the evidence.
Do you need to squeeze shredded zucchini before baking it?
Yes—because zucchini contains a lot of water! Each one-cup serving is about 90% water. That water releases as it cooks, which could spell soggy disaster for your baked goods. Before cooking with grated zucchini, squeeze out all the excess moisture.
Place the zucchini in a large piece of cheesecloth or a clean kitchen towel. Wring the towel with your hands to remove as much moisture as possible. You can also squeeze the zucchini in between clean hands, place the zucchini in a sieve and press it firmly with the back of a spoon or use this nifty zucchini hack and use a French press instead.
How to store grated zucchini
You can store zucchini in the fridge for up to four days or as long as six months in the freezer. In the fridge, the grated zucchini will continue to release water as it sits, so it’s best to drain liquid out of the container every day. We like using airtight containers or freezer bags, as exposure to oxygen can cause the grated zucchini to brown.
How to freeze shredded zucchini
If you have more zucchini than you know what to do with, pop it into a freezer-safe bag and toss it in the freezer. We recommend freezing the amount called for in your favorite recipes (i.e. one cup). After scooping the shredded zucchini into the bag, form it into a single layer to make it freeze (and thaw) more quickly.
When you’re ready to bake, thaw the zucchini in the fridge overnight. Be sure to drain frozen zucchini well, as it will release more water than freshly shredded zucchini.
Sue’s Chocolate Zucchini Cake
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Grilled Zucchini with Peanut Chicken
Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grv, Utah
Zucchini-Crusted Pizza
Flavorful, nutritious and versatile, this pizza is easy to prep ahead and freeze—and fun to make with kids. It also quadruples nicely. What's not to like? —Ruth Hartunian-Alumbaugh, Willimantic, Connecticut
Peanut Butter Chocolate Chip Zucchini Cake
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin
Stuffed Grilled Zucchini
Pair up these zucchini boats with charred pork chops, smoked fish and other grilled greats. Not warm enough for cooking al fresco? Your old-fashioned oven will do. —Nancy Zimmerman, Cape May Court House, New Jersey
Tequila Lime Shrimp Zoodles
This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
Yummy Zucchini Coffee Cake
The first time I made this, I gave some to my daughter, who hates zucchini, and she said it was the best thing I ever made! It has been an excellent and wholesome way to use up all of the zucchini from my garden. If using thawed shredded zucchini, make sure to drain very well. —Tammy Kirsch, Arcade, New York
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Zucchini Cupcakes
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Crispy Baked Zucchini Fries
I coat zucchini strips with a mixture of panko bread crumbs, Parmesan cheese and spices. Then I bake them until they're crispy and golden brown. Delicious! —Matthew Hass, Ellison Bay, Wisconsin
Zucchini Crust Pizza
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Lemon Zucchini Drops
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Zucchini Burgers
With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
Zucchini & Cheese Drop Biscuits
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Walnut Zucchini Muffins
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
Zucchini Brownies
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire
Zucchini & Sweet Corn Souffle
As novice gardeners, my husband and I sowed zucchini seeds—15 hills' worth! Happily, my family requests this corn souffle side dish often, so it's a keeper. —Carol Ellerbroek, Gladstone, Illinois
Chocolate Zucchini Bread
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. Our family loves this chocolaty treat.—Shari Mckinney, Birney, Montana
Mini Zucchini Pizzas
Looking for low carb? This simple snack recipe is a fantastic way to satisfy your pizza cravings while skipping the usual carb-filled crust. —Taste of Home Test Kitchen
Grilled Zucchini & Pesto Pizza
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, Nevada
Soft Zucchini Spice Cookies
These cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey
Zucchini Salsa
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Streuseled Zucchini Bundt Cake
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Zucchini Peach Jelly
I like to use this jelly as a condiment. It's always a conversation piece—everyone wonders about the "green" ingredient! This beautiful jelly is so easy to make and I often use it as a gift-giving item for the holidays. —Ruth Glick, Dalton, Ohio
Chicken Verde Quesadillas
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Beef & Veggie Sloppy Joes
I’m always looking for ways to serve my family healthy and delicious food, so after I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington
Golden Zucchini Pancakes
If your garden is overflowing with zucchini this time of year, make these incredible pancakes to use it up. We squeeze the zucchini well before using to remove excess moisture. —Terry Ann Dominguez, Silver City, New Mexico
Blueberry Zucchini Squares
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
Parmesan Zucchini Bread
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, PennsylvaniaThe post How to Grate Zucchini 4 Ways appeared first on Taste of Home.
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