Name one summer crop that’s just as delicious folded into pancakes and muffins as it is tossed in peanut sauce or threaded onto the grill. It’s the seasonal sensation known as zucchini, and when it’s fresh and abundant, the ways to enjoy it are nearly endless.
When I was a kid, our garden would explode every July with so much zucchini we had to get creative. I remember my mom’s zucchini pancakes, which we topped with a dollop of sour cream for a savory treat. Then there was her zucchini bread, studded with walnuts—moist, sweet, and irresistible. Of course, we also made Italian-style sautéed zucchini with onions, garlic, and tomatoes, or marinated and roasted it in the oven, perfect alongside any summer barbecue.
I loved passing those recipes on to my own kids, but they surprised me with a fun new way to transform my favorite squash into noodles. The spiralizer, or “Zoodler,” is as practical as it is entertaining—and once you start, the possibilities are endless.
Although zucchini is often considered a vegetable, it is botanically classified as a fruit; one also rich in multiple nutrients:
Vitamin C – Supports immunity, skin health, and antioxidant defense
Vitamin A (as carotenoids lutein & zeaxanthin) – Important for eye health
Manganese – For metabolism and bone health
Potassium – Helps maintain healthy blood pressure
Magnesium – Supports muscle and nerve function
Folate & B6 – Important for energy and cell function
If you don’t have a garden—or a neighbor who does—you can still pick up fresh, locally grown Pinnacle Farms zucchini at Shopper’s Corner market. And if your kids are ready to spend some time in the kitchen, zucchini is the perfect way to help them discover how delicious healthy food can be.
Since kids sometimes cringe at anything green, you can peel the zucchini first, then invite them to help shred it along with some Parmesan or feta cheese to make easy zucchini pancakes. Choose a box grater with a wide base and a comfortable handle that’s easy to grip. Many models include finger guards or food holders to keep little hands safe.
Rotary graters are another great option for shredding cheese or vegetables. Look for sturdy models with a secure base and a handle that kids can turn with ease.
Easy Zucchini Pancakes
Makes: ~8 small pancakes (serves 2–3)
✨ Ingredients
- 2 medium zucchinis (~2 cups grated)
- 2 large eggs
- 1/3 cup all-purpose flour (or chickpea flour for gluten-free)
- 2 tablespoons grated Parmesan or feta (optional)
- 2 green onions, chopped (or 2 tablespoons minced onion)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- Olive oil or avocado oil for cooking
Instructions
- Prep the zucchini
- Grate the zucchini and place it in a colander.
- Sprinkle lightly with salt and let it sit 5–10 minutes to draw out excess moisture.
- Squeeze out as much liquid as you can using a clean kitchen towel or your hands.
- Mix the batter
- In a large bowl, whisk the eggs.
- Stir in the flour, cheese (if using), green onions, salt, pepper, and garlic powder.
- Fold in the squeezed zucchini until evenly combined.
- Cook the pancakes
- Heat a large skillet over medium heat and coat with a thin layer of oil.
- Drop spoonfuls of the batter into the skillet and gently flatten.
- Cook ~2–3 minutes per side until golden brown and set.
- Transfer to a plate lined with paper towels.
- Serve
- Enjoy warm with a dollop of Greek yogurt or sour cream.
For kids with a bit more kitchen savvy, the Zoodler or a vegetable spiralizer is a fun way to experiment with new recipes. Pick one up at Toque Blanche or Target (for less than $30!) to make yummy zucchini noodles you can eat just like pasta. Simply steam and add your favorite sauce.
🥒 Kid-Friendly Zucchini Noodles with Peanut Sauce
Serves: 2–3
✨ Ingredients
For the Noodles:
- 3 medium zucchinis, spiralized or peeled into ribbons
- 1–2 cups cooked noodles (spaghetti or rice noodles) to mix in if kids prefer familiar pasta
For the Mild Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons low-sodium soy sauce (or coconut aminos for less salt)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar or lemon juice
- 1–2 tablespoons warm water (to thin)
🍽 Instructions
- Make the sauce:
- In a bowl, stir together the peanut butter, soy sauce, honey, and rice vinegar.
- Add warm water slowly, whisking until the sauce is smooth and creamy.
- Prep the noodles:
- Pat zucchini noodles lightly with a paper towel to remove excess moisture.
- For extra softness (great for little kids), quickly sauté them in a skillet with a tiny bit of oil for 1–2 minutes.
- If using cooked pasta, prepare it according to the package directions and drain.
- Combine:
- In a large bowl, toss the zucchini noodles (and cooked noodles, if using) with the peanut sauce until coated.
- Mix in the shredded carrot or bell pepper if your kids like veggies.
- Serve:
- Sprinkle with a few crushed peanuts or sesame seeds (optional).
- Serve right away—great warm or room temperature.
🌿 Kid-Friendly Tips
If they’re hesitant about zucchini noodles, mix half zoodles and half pasta.
For very young kids, cut noodles into shorter pieces for easier eating.
Serve with mild sides like apple slices or plain rice.
Let kids help spiralize the zucchini—they often love making “noodle ribbons.”
Whether you’re harvesting it by the crate or picking it up from the market, zucchini is a summer standout that’s easy to love and endlessly versatile. From nostalgic family recipes to fun new twists, it’s a reminder that good food doesn’t have to be fancy—it just has to be fresh, shared, and made with a little heart. So grab a grater, fire up the skillet, or break out the Zoodler and invite your family to enjoy the bounty!
