If you grow a garden, you know the story. One zucchini plant seems manageable in June, but by July you’re leaving extra zucchini on neighbors’ doorsteps and searching for ways to use it before the next harvest.
Zucchini is one of the most productive vegetables in a summer garden. It grows quickly, thrives in Wisconsin’s warm summer weather and often produces more than many families expect. That’s part of its charm. A few plants can provide weeks of fresh produce for meals, snacks and baking projects.
The challenge isn’t growing zucchini but rather finding innovative ways to enjoy it.
Most people think of zucchini as a side dish, sliced and grilled alongside burgers or sautéed with onions. While those options are great, zucchini’s mild flavor makes it one of the most versatile vegetables in the kitchen. It can take center stage in a meal or quietly blend into recipes while adding moisture, texture and nutrition.
Shredded zucchini works well in quick breads, muffins and cakes. It can be added to pasta sauces, soups and casseroles. Thin slices can replace noodles in lasagna or be layered into vegetable gratins. Some home cooks even blend zucchini into smoothies or freeze shredded zucchini for use throughout the year.
One of the best ways to think about zucchini is as an ingredient that invites experimentation. What happens when you add it to a favorite recipe? Can it replace part of another ingredient? Can it help stretch a dish while adding fresh-from-the-garden flavor?
These Zucchini Cheddar Scones are a perfect example of that creativity. Instead of using zucchini in a sweet bread or dessert, the recipe transforms it into a savory baked treat. The zucchini adds moisture while the cheddar cheese delivers rich flavor, creating a scone that works for breakfast, brunch or alongside a bowl of soup.
Recipes like this show why gardeners continue to plant zucchini year after year. Its versatility opens the door to countless possibilities, from traditional comfort foods to new kitchen discoveries.
So the next time you find yourself with a basket full of zucchini, don’t view it as a challenge. View it as an opportunity. Your garden has already done the hard work. Now it’s your turn to get creative and turn one of summer’s most abundant vegetables into something delicious.
Zucchini Cheddar Scones
Ingredients
- 2½ c. + 1 Tbsp. all-purpose flour divided
- 1 Tbsp. baking powder
- ½ tsp. baking soda
- 1/4 c. granulated sugar
- 1 stick unsalted butter VERY cold and cut into tiny pieces
- 1 large egg beaten
- ½ c. full-fat sour cream
- 2/3 c. zucchini grated and drained
- 3/4 c. sharp cheddar cheese grated, divided
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a non-stick baking mat; set aside. In a large bowl mix together 2½ c. flour, baking powder, baking soda and sugar.
- Quickly work the butter into the mixture (using your fingers) until it resembles a coarse meal.
- In a small bowl, whisk together egg and sour cream, then add to flour and butter mixture. In a small bowl combine 1 Tbsp. flour, grated zucchini and ½ c. cheese; toss to coat, then add to scone mixture; gently fold them into the dough with a spatula until combined.
- Pour dough onto clean, floured work surface and shape (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to prepared sheet. Sprinkle top of each scone with remaining cheese.
- Bake for 22-24 minutes, or until cooked through and the tops are golden brown.
- Serve warm (or as a sandwich as pictured).