shredded zuchinni

so I am making some whole wheat zuchinni bread and of course I shredded waaaay to much zuchinni

Any suggestions?

I really enjoy zucchini fritters - I make them very often when I have a large  zucchini harvest.  I don't fry them, though - just put the mixture into muffin tins and it turns out great.  It also makes a nice quiche, as well. 

I also like thinly shaved, raw zucchini in salads - maybe the shredded one would work, too - kind of like grated carrots?

If you are not vegetarian, you could use it to add moisture/bulk to burgers or meatloaf... or make a vegetable pasta sauce.   

You could make vegetable soup, I'm sure it would flavor the broth beautifully. Or try making zucchini soup as it were carrot soup?  Or better yet, carrot AND zucchini soup?  I know they both go well with Indian flavors (curry, cinnamon, mint..)

Hope the ideas give you some inspiration!

edited to add: I don't know how I forgot about this recipe for zucchini koftas!  It is one of my favorites.

Freeze it in small portions, then use it to add vegetables to spaghetti sauce, chili and other dishes.  It kind of melts into the tomato sauce and nobody even realizes it's there.   You could also use your frozen, shredded zucchini to make more zucchini bread.

Use it as a "cucumber salad", put a bit of salt on it to drain all the moisture and then pour on an olive oil and vinegar dressing on it. I love zucchini that way. It looks like cucumber but has a slightly different taste that way.

Jo

Saute' in a touch of olive oil with garlic and onion-after all are transparent add two or three chopped  (medium-large) tomatoes and a bag of frozen peas. Let this cook down and blend flavors but allow some juices to remain. Season with a touch of oregano and parsley, salt, pepper and a half teaspoon of sugar or equal. Serve as a side dish as is,  or over a pasta (any type you like-I prefer low carb or wheat) with a little low fat grated parmesan sprinkled on top--delicious

My wonderful Mom taught me a new one. Shred 1/2 cup zucchini and 1/2 cup summer squash. Add 1/2 tsp salt and toss together. Add one raw egg and mix together with your hands. Heat a small frying pan on medium heat with 1 tbs olive oil. Add mixture in approximately 1 oz clumps. Fry for 1-2 minutes on each side, until firm. 

This adds up to less than 250 calories.