What to make when your zucchini plants start to over produce.
There are few vegetables more generous than the humble zucchini — or courgette, if you prefer the European name. Grown easily from seed and thriving in even the most enthusiastic Kiwi vege garden, zucchini plants reward you handsomely. One minute you have delicate yellow flowers; the next, you’re carrying armfuls inside and quietly wondering how they grew quite so quickly.
For those of us gardening in New Zealand — whether it’s a tidy town plot or a sprawling high-country kitchen garden — zucchini are one of the most reliable summer crops you can grow. They germinate willingly, tolerate a range of conditions, and once established, they produce with impressive enthusiasm. It’s no wonder they’ve become a seasonal staple in so many households.
The beauty of zucchini lies not just in their productivity, but in their versatility. They slip seamlessly into sweet baking and savoury dishes alike. They can be grated, sliced, spiralised, roasted, baked, grilled or preserved. Their mild flavour makes them a quiet achiever in the kitchen — adaptable, generous and never overpowering.
Every summer, as the plants begin their steady march of abundance, conversations inevitably turn to what we are all doing with ours. Recipes are swapped over fences, shared at smoko tables, and passed between friends online. Zucchini have a way of bringing people together, not just because they grow so well, but because everyone seems to be growing them at the same time.
There is certainly no shortage of inspiration. Over the years, I’ve found myself bookmarking recipes and developing my own.
Perhaps that’s what I love most about zucchini. They are unpretentious. They don’t demand complicated techniques or expensive ingredients. They simply grow — steadily, reliably — and invite you to make something of them.
In a world where food trends come and go, the zucchini remains quietly steadfast. Plant a few seeds in spring, tend them through the long light days, and you’ll soon be sharing your harvest with neighbours, family and friends.
And really, isn’t that what good gardening is all about?
Zucchini Bread and Butter Pickle
Zucchini Bread and Butter Pickle
I like a recipe from Analiese Gregory that she shared on her instagram page once. Sadly it’s not available in a web version. I have found this very similar recipe of Helen Jacksons (An addition of 1/2 tsp of chilli is nice too).
Helen Jackson has the best website called Foodlovers
One pot zucchini basil pasta
A recipe from the New York Times ‘Cook with Me’ section.
This no-colander-necessary, one-pot pasta method isn’t a gimmick: Cooking the noodles in just enough seasoned stock means they’re done in the same amount of time it takes the liquid to reduce into a concentrated, extra flavourful sauce.
Granny’s Zucchini Bread
Granny’s Zucchini Bread Recipe
A recipe from The Kiwi Country Girl
My Granny’s easy zucchini bread recipe – the only zucchini bread I will ever make! Crunchy on the outside with a super tender crumb and flavour that is out of this world, you won’t ever need another zucchini bread recipe!
zucchini dip
A recipe from Feasting at Home
This luscious, flavourful Zucchini Dip is a delicious way to use up your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetiser; everyone will love.
baked parmesan courgette fries
Baked Parmesan Courgette Fries
A recipe from Nadia Lim
If you have a glut of courgettes (zucchinis) in your garden right now, then this is THE recipe for you. I’m warning you though, Parmesan Courgette Fries can become a little addictive!
zucchini and bacon slice
A recipe from Me (Philippa Cameron)
There are some recipes that just quietly earn their place in the kitchen rotation. No fuss, no fanfare — they simply work. This zucchini and bacon slice is one of those. It’s been baked more times than I can count, wrapped in tea towels, tucked into chilly bins, sliced for smoko, packed for school lunches, and eaten standing at the bench while the kettle boils
Emily’s zucchini relish
A recipe from me (Philippa Cameron)!
This Indian inspired zucchini relish not only helps rid you of the excess zucchini you have been growing. But it is also the only relish you will need to eat with cheese and crackers!
One pot chocolate zucchini brownie
One Pot Chocolate Zucchini Brownie
A recipe from me (Philippa Cameron)
When a sneaky garden zucchini decides to hide under the leaves and grow just a little too generously, you know it’s time to turn it into something irresistibly good. These rich, fudgy chocolate zucchini brownies are my favourite way to use up those surplus green gems — the grated courgette melts into the batter, keeping every square moist and decadently chocolatey without a hint of veggie taste. It’s the kind of treat that surprises everyone, disappears fast, and tastes just as good with a cup of tea at smoko as it does warmed with ice cream on the weekend
Lemony courgette linguine
A recipe from Jamie Oliver
An easy recipe that can be ready and cooked all within only 15 minutes!
dehydrated zucchini
A ‘how to’ for dehydrating zucchini slices for easy cooking later.
If your veggie garden has delivered a bumper crop of zucchini (or also known as courgettes), then dehydrating them is one of the easiest and most space-saving ways to preserve the surplus. Thin slices of zucchini dehydrate beautifully and rehydrate quickly, making them perfect for adding to soups, casseroles, pasta sauces, risottos, and more throughout the year.
