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Have Too Much Zucchini? Some Easy Recipe Ideas

Robyn Openshaw - Aug 31, 2010 - This Post May Contain Affiliate Links

I recently asked our GreenSmoothieGirl community on Facebook what they do with extra zucchini, and boy did they deliver! I'm excited to share some of the ideas with you.

Wendy Ray likes to slice young zucchini into a quart jar, then add:

  • 1/3 cup raw apple cider vinegar
  • 1 tbsp sea salt
  • 2+ tbsp raw honey
  • 2 tbsp fresh basil
  • 1 cup water
  • sliced onions (optional)

Marinate at least 30 minutes. Lasts a month or more in the fridge.

Trystan Alexander Knight-Timm suggests putting some zucchini in your raw hummus. Tastes amazingly like the real thing only healthier and raw. Feel free to play around with adding zucchini and other favorite veggies to the hummus recipes in 12 Steps to Whole Foods.

Kathy Chastain Culp prefers to juice zucchini with celery, cucumbers, lemons, and ginger, then add a little liquid stevia.

And several people mentioned my favorite thing to do with zucchini: spiral it as "pasta" noodles and serve with a marinara made chunky in your blender, with raw tomatoes and onions and garlic!

Read next: What Does Organic Mean? Should I Pay More For It, or Not? 

Photograph of Robyn Openshaw, founder of Green Smoothie GirlRobyn Openshaw, MSW, is the bestselling author of The Green Smoothies Diet, 12 Steps to Whole Foods, and 2017’s #1 Amazon Bestseller and USA Today Bestseller, Vibe. Learn more about how to make the journey painless, from the nutrient-scarce Standard American Diet, to a whole-foods diet, in her free video masterclass 12 Steps to Whole Foods.

Disclosure: This post may contain affiliate links that help support the GSG mission without costing you extra. I recommend only companies and products that I use myself.

Posted in: Gardening, Recipes

2 thoughts on “Have Too Much Zucchini? Some Easy Recipe Ideas”

Leave a Comment
  1. Anonymous says:

    I have seen tools for spiraling squash.

    Any reccomendation before I buy?


  2. Anonymous says:


    We have a Spiralizer. It’s fun, but I’m not at all impressed with the quality of the product–especially at $30. I read mixed reviews of it online, with several people saying theirs didn’t work well. But then saw a video comparing it to a similar product and the person making the video had nothing but good things to say about it.

    It came with a cracked part, so the company I purchased it from sent a whole new blade chamber. The part I needed from the new chamber was just fine, but the blade in the new chamber wasn’t seated in correctly (the plastic had been mis-cut).

    The third time I used it, another part broke, so it sat in the pantry for the winter I figured out that I could glue the part to the frame. It also takes a bit of practice and elbow grease. And if you’re short, you’ll need to stand on a chair to get the right downward pressure.

    I’d recommend you look at the Spirooli–which is from a different manufacturer and has a completely different design. The reviews of that product seem much more positive.

    The reason I had settled on the Spiralizer, despite the mixed reviews, is that it makes a thinner cut, which allows hard root vegetables (carrots, beets, winter squash) to feel more like cooked noodles (after adding a dash of salt and letting them sit for a while). But, it’s not worth the extra hassle.

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