Too many zucchini in your garden? Make applesauce!!

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I shared this on Facebook and I got many really good responses so I thought I would share it here, too.

We have a lot of zucchini from our garden- and it is just starting.  It’s crazy how many flowers there are on our two plants  (I am secretly planning to start leaving zucchini on the doorsteps of our neighbors, ringing the doorbell and running away).

The other day we made baked/fried zucchini and it went over pretty well (if anyone has a kickin’ recipe for this, let me know). And I have been thinking about using it for lasagna noodles.

But last night inspiration really hit. I had 3-4 lbs of various apples that had really past their peak in my veggie/fruit drawer and I wanted to use them up before they went any further. As I was taking them out I noticed one (of the large family) of zucchinis I had in my kitchen and thought- “I can totally put that in the applesauce”.

So I peeled everything up, cut into slices and cooked it on the stove top until it was all soft. Then I threw it in the blender.

It was really good and no one knew. I told my hubby later and he thought it was great and the girls have now eaten 3 servings.

How do you use up your bounty from your gardens?

Oh and I found this recipe for faux applesauce using only zucchini- what do you think, scary or genius?

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  1. says

    Genius. I love it and never would have thought to make it into applesauce! I experienced the same thing you are – the one and only time I grew zucchini, it was unbelievable. The yield was huge – my friends were running away from me. If you have a mandolin, it’s fun to make skinny strands for salads and in stir fry dishes. The shape makes it somehow taste different.

  2. rebecca says

    Growing up my mom would take large zucchinis and peel, seed, and slice them into moon shaped slices, then simmer them with some lemon juice, sugar and cinn on the stove. Then make “apple” pies with the cooked filling. Sooooooo good, and if I hadn’t helped with the process, would never have guessed, and I am a pie snob!

  3. Carrie says

    Genius! I have made applesauce with pears & cranberries and zuchhini sounds awesome! The secret to fried zuchhini is to put a little bit of mustard in your egg mixture before you dip in breadcrumbs (with a little paprika in the crumbs, of course). I wish I lived near you because I love zuchhini!!!!!

  4. Connie says

    I made a Mock apple pie with squash that was yummy and also made zucchini brownies that were sooooo good…thought this morning, what about zucchini sauce and I’m so glad I found your site….wondering…can you can it? (agsect93230@yahoo.cmo)


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