5 Ways To Use Leftover Zucchini Juice (And Make Your Life Easier)

I love vegetables, but I’ve never been good at eating them.

It’s not that I don’t like them; rather, it’s that I like them too much! While my husband and kids eagerly dive into their broccoli florets or carrot sticks, I’m usually left with an overflowing fridge of half-eaten veggies and a fridge full of guilt about wasting food.

So when the zucchini began to overproduce in our garden this summer—and then again this fall—I had no idea what to do with all those extra squash.

After some trial and error (and some Google searches), I found a few ways to make good use of every last scrap:

How to store leftover zucchini juice

After making your zucchini juice, you will want to store it in the fridge.

Ideally, you will want to store it in a glass container that can be sealed tightly.

This is important because if you don’t do this and leave your juice out at room temperature for too long, you may find yourself with a soggy mess instead of juice! Zucchini juice has a shelf life of about 5 days so if you make more than what you need right now just freeze the rest for later use; however, I recommend drinking up within 1-2 days due to its relatively short lifespan.

Zucchini juice contains many nutrients and vitamins that are vital to your health.

It is rich in potassium and vitamin B6, which helps with the development of nerve cells, muscle tissue, and red blood cells.

Zucchini juice also contains high levels of manganese, copper, magnesium and phosphorus which all help keep your bones strong as well as promote healthy hair growth.

5 ideas for leftover zucchini juice

Make zoodles

Zoodles (zucchini noodles) are a great alternative to pasta.

You can make them with a spiralizer.

But you can also make them with a julienne peeler, or use a mandolin to slice the zucchini into thin strips.

Zucchini noodles can be cooked in a similar way as pasta.

You can sauté them in a pan with olive oil and garlic, add them to soups and stews, or even make a quick sauce by mixing together tomato paste, water and herbs.

Zucchini noodles are a great alternative to pasta.

You can make them with a spiralizer.

But you can also make them with a julienne peeler, or use a mandolin to slice the zucchini into thin strips.

Zucchini noodles can be cooked in a similar way as pasta.

Grate it into a marinara

If you don’t have any zucchini in your house, you can still make this recipe.

Just buy a container of frozen grated zucchini from your local grocery store and dump it into a food processor or blender with the rest of the ingredients.

If you’re looking for an easy recipe that doesn’t require a lot of prep work, this is it.

You can even make this dish the night before and then just pop it in the oven when you want to eat breakfast.

The dish is also low in calories and fat, which makes it a great choice for anyone who’s trying to lose weight.

It’s also very filling thanks to the eggs and cheese, so you won’t need anything else for breakfast.

Mix with chocolate for brownies

If you’re looking for a way to use up your zucchini juice, try adding it to chocolate.

It’s a healthy alternative that packs many nutrients.

Zucchini juice is rich in vitamin C and potassium, which help promote heart health and maintain levels of blood sugar.

It also contains magnesium—an essential mineral that’s needed for maintaining strong bones, muscles and nerves.

Adding zucchini juice to chocolate isn’t as easy as just mixing it in, though.

You need to process the two ingredients together so that they combine evenly.

This will help prevent clumps or lumps from forming when you’re eating it later on.

You can make chocolate by melting down dark chocolate and adding zucchini juice.

It’s best to use a double boiler when melting the chocolate so that it doesn’t burn on the bottom of your pan.

You also want to use unsweetened cocoa powder as opposed to regular cocoa powder because it contains less sugar.

Add to a vinaigrette

When you’re left with more zucchini juice than you can fit in a jar, don’t let it go to waste! Zucchini juice is delicious as part of a vinaigrette.

It will add both flavor and color to your salad dressing, but keep in mind that it’s quite strong so a little bit goes a long way.

As far as other uses for leftover zucchini juice go, consider adding some fresh lemon or lime juice and olive oil at room temperature for an excellent marinade for vegetables or fish.

You could also add some powdered ginger or cayenne pepper powder to make an Asian-inspired stir fry sauce with chicken or tofu!

If you’re not sure what to do with the leftover pulp, consider making zucchini bread.

This is a great way to use up any extra zucchini and will make your house smell amazing while it’s baking!

You can also make zucchini fritters and add them to your favorite breakfast egg dish, or try adding some chopped up zucchini to an omelet.

You can even use it as a replacement for some of the potatoes in your next batch of homemade hash browns! Some people like to freeze their leftovers in individual portions so they can be used at any time.

This is especially handy if you have access to a garden during the growing season but not during the winter months when produce prices are higher than usual.

Boil to reduce by half and make a syrup

This is a great way to use up all that leftover juice from your juicer.

Boil it until it reduces by half and becomes syrupy, then add a bit of honey or maple syrup.

You’ve now got a flavorful syrup for drizzling over chicken, pork or fish.

Or you can use it to top pancakes or waffles instead of traditional syrup! Use it with frozen yogurt in place of sugar, or drizzle over ice cream for an extra shot of sweetness.

Use it in place of sugar when making cakes or cookies.

You can also add it to coffee, tea or hot chocolate for a boost of flavor and sweetness.

Conclusion

If you have extra zucchini juice, don’t throw it out! Zucchini juice is a nutritious way to flavor food or make it healthier.

You can use the leftover pulp for other recipes, such as soups and smoothies.