Wash the zucchini and trim off the ends.

Shred the zucchini using a box grater or food processor with the shredding disc.

Place the shredded zucchini in a large bowl, sprinkle with 1–2 teaspoons of salt, and let it sit for 5–10 minutes to draw out moisture.

Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible. Set aside.

For zucchini fritters: In a bowl, combine 2 cups of squeezed shredded zucchini, 2 eggs, ½ cup flour, ½ cup cheese, ½ cup diced onion, garlic, herbs, pepper, and a pinch of salt. Mix until a thick batter forms.

Heat 1–2 tablespoons of oil in a large skillet over medium-high heat. Drop spoonfuls of batter into the pan, flatten slightly, and cook 3–4 minutes per side until golden and crispy. Drain on paper towels and serve warm with yogurt sauce, tzatziki, or marinara.

For zucchini casserole: In a baking dish, mix 3–4 cups of squeezed shredded zucchini with 1–2 cups of mixed cheese, 1 cup marinara or tomato sauce, ½ cup ricotta (if using), garlic, herbs, and pepper. Top with extra cheese.

Bake the casserole at 375°F (190°C) for 25–35 minutes, until bubbly and golden on top. Let it rest 5 minutes before serving.

For quick sautéed zucchini: Heat 1–2 tablespoons of olive oil in a skillet, add 2–3 cups of squeezed shredded zucchini, garlic, salt, and pepper. Cook over medium-high heat, stirring occasionally, for 5–7 minutes until tender and lightly browned. Finish with parmesan and fresh herbs.

For zucchini bread or muffins: Preheat your oven to 350°F (175°C). Grease a loaf pan or line a muffin tin.

In a large bowl, whisk together 2 eggs, sugar (or honey), oil or melted butter, and vanilla until smooth.

In another bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in 2 cups of squeezed shredded zucchini and chocolate chips or nuts if using.

Pour the batter into the prepared loaf pan or muffin tin. Bake for 45–55 minutes for a loaf, or 18–22 minutes for muffins, until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Serve savory zucchini fritters and casseroles hot as main dishes or sides, with sauces and fresh herbs as desired.

Serve zucchini bread and muffins as breakfast, snacks, or dessert, optionally toasted with butter, cream cheese, or nut butter.

Store leftover cooked zucchini dishes in airtight containers in the fridge for up to 3–4 days.

Freeze extra shredded zucchini (squeezed and portioned) in freezer bags for up to 3 months. Thaw and squeeze again before using in bread, muffins, or fritters.