35 Easy Zucchini Recipes You NEED to Try!

Get ready to fall in love with zucchini all over again! This amazing veggie is not only packed with good-for-you stuff, but it’s also super versatile. We’ve rounded up 35 incredibly easy zucchini recipes that will take you from breakfast to dinner and even dessert. Say goodbye to boring meals and hello to a whole new world of deliciousness where zucchini is the star of the show.

The Power of Zucchini: What the Science Says

Before we dive into the recipes, let’s talk about why zucchini is such a nutritional powerhouse. It’s more than just a low-calorie vegetable; it’s packed with vitamins, minerals, and beneficial plant compounds.

A study published in the Journal of the American Dietetic Association highlighted that green vegetables, including zucchini, are rich in antioxidants like lutein and zeaxanthin. These antioxidants are particularly important for eye health, helping to protect against age-related macular degeneration and cataracts.

Here’s a quick look at the nutritional profile of a medium-sized zucchini (approximately 200g), according to the USDA National Nutrient Database:

Nutrient	Amount	% Daily Value (DV)
Calories	33	2%
Carbohydrates	6.1g	2%
Fiber	2g	8%
Protein	2.4g	5%
Vitamin C	35.2mg	58%
Vitamin A	400 IU	8%
Potassium	512mg	15%
Vitamin B6	0.3mg	15%
Manganese	0.4mg	18%

As you can see, zucchini is an excellent source of Vitamin C, which is crucial for a healthy immune system and skin. It’s also a good source of potassium, which helps regulate blood pressure. The high water content (over 95%) and fiber also make it great for digestion and weight management.

“Let food be thy medicine and medicine be thy food.” – Hippocrates. This ancient wisdom perfectly applies to humble yet mighty vegetables like zucchini.

Now, let’s get cooking!

1. Classic Zucchini Bread

This is the recipe that probably comes to mind first, and for good reason! It’s a sweet, moist, and tender quick bread that’s perfect for breakfast or a snack. The zucchini melts right in, adding moisture without a veggie taste.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 ¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini

Instructions:

1. Preheat your oven to 325°F (165°C). Grease and flour two 8×4 inch loaf pans.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon.
3. In a separate bowl, beat the eggs, oil, vanilla, and sugar together. Add the shredded zucchini and mix well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t overmix!
5. Divide the batter evenly between the prepared pans. Bake for 40-60 minutes, or until a toothpick inserted into the center comes out clean.

Pro Tip: For an extra crunch, add a cup of chopped walnuts or pecans to the batter.

2. Garlic Parmesan Zucchini Noodles (Zoodles)

A fantastic low-carb alternative to pasta! Zoodles are light, healthy, and take just minutes to cook. This simple garlic parmesan sauce makes them irresistible.

Ingredients:

• 4 medium zucchinis
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and freshly ground black pepper to taste
• Fresh basil or parsley, chopped, for garnish

Instructions:

1. Using a spiralizer, create noodles from the zucchinis. If you don’t have one, you can use a julienne peeler or just a regular vegetable peeler to make ribbons.
2. Place the zoodles on a paper towel and sprinkle with a little salt. Let them sit for 10 minutes to draw out excess water, then pat them dry. This is a crucial step to avoid soggy zoodles!
3. Heat the olive oil in a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
4. Add the zoodles to the skillet. Cook, tossing frequently, for 3-5 minutes until they are tender-crisp.
5. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper. Garnish with fresh herbs and serve immediately.

3. Crispy Baked Zucchini Fries

Forget potatoes! These zucchini fries are crispy on the outside, tender on the inside, and so much healthier. They make a perfect appetizer or side dish.

Ingredients:

• 2 medium zucchinis
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Marinara sauce or ranch dressing for dipping

Instructions:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
2. Cut the zucchinis into fry-shaped sticks, about 3-4 inches long and ½ inch thick.
3. Set up a breading station with three shallow dishes. Place the flour in the first, the beaten eggs in the second, and the panko breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper mixed together in the third.
4. Dredge each zucchini stick in flour, then dip in the egg, and finally coat thoroughly with the panko mixture.
5. Arrange the coated zucchini sticks in a single layer on the prepared baking sheet.
6. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

4. Cheesy Zucchini Boats

Hollowed-out zucchinis are the perfect “boat” for a delicious filling. This cheesy, savory version is a guaranteed family favorite.

Ingredients:

• 3 medium zucchinis
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup cooked ground turkey or beef (optional)
• 1 cup marinara sauce
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise. Use a spoon to scoop out the pulp, leaving a ¼-inch thick shell. Chop the scooped-out pulp.
3. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened. Add the garlic and chopped zucchini pulp and cook for another 5 minutes.
4. If using, add the cooked ground meat and marinara sauce. Season with salt and pepper. Simmer for 5 minutes.
5. Arrange the zucchini shells in a baking dish. Fill each shell with the mixture from the skillet.
6. Top with mozzarella and Parmesan cheese. Bake for 20-25 minutes, until the zucchini is tender and the cheese is bubbly and golden.

5. Simple Sautéed Zucchini and Yellow Squash

Sometimes, simple is best. This quick sauté brings out the natural sweetness of the squash with just a few basic ingredients.

Ingredients:

• 2 medium zucchinis, sliced
• 2 medium yellow squashes, sliced
• 2 tablespoons olive oil
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 teaspoon dried oregano or Italian seasoning

Instructions:

1. Heat the olive oil in a large skillet or pan over medium-high heat.
2. Add the sliced onion and cook until it begins to soften, about 3-4 minutes.
3. Add the zucchini and yellow squash to the skillet. Cook for 5-7 minutes, stirring occasionally, until the squash is tender-crisp.
4. Stir in the minced garlic and dried herbs, and cook for another minute until fragrant.
5. Season generously with salt and pepper. Serve immediately.

6. Zucchini and Corn Fritters

These little pan-fried patties are bursting with flavor. They’re great as an appetizer, a light lunch, or a side dish.

Ingredients:

• 2 cups grated zucchini
• 1 cup fresh or frozen corn kernels
• ½ cup all-purpose flour
• ¼ cup grated Parmesan cheese
• 2 green onions, thinly sliced
• 2 large eggs, lightly beaten
• Salt and pepper to taste
• Vegetable oil for frying
• Sour cream or plain yogurt for serving

Instructions:

1. Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 15-20 minutes to draw out moisture, then squeeze it dry with your hands or a clean kitchen towel.
2. In a large bowl, combine the squeezed zucchini, corn, flour, Parmesan cheese, green onions, and eggs. Season with salt and pepper and mix until just combined.
3. Heat about ¼ inch of oil in a large skillet over medium-high heat.
4. Drop spoonfuls of the zucchini mixture into the hot oil, flattening them slightly with the back of the spoon.
5. Fry for 2-3 minutes per side, until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain excess oil. Serve warm with a dollop of sour cream.

7. Creamy Zucchini Soup

A velvety, comforting soup that’s surprisingly healthy. It’s a wonderful way to use up a surplus of zucchini from the garden.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis (about 2 lbs), chopped
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or full-fat coconut milk
• Salt and white pepper to taste
• Fresh chives for garnish

Instructions:

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook until soft and translucent, about 5-7 minutes.
2. Add the garlic and cook for another minute.
3. Stir in the chopped zucchini and cook for 5 minutes, stirring occasionally.
4. Pour in the broth, bring to a boil, then reduce heat and simmer for 15-20 minutes, until the zucchini is very tender.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
6. Return the soup to the pot, stir in the cream, and season with salt and white pepper. Heat through gently, but do not let it boil after adding the cream.
7. Serve hot, garnished with fresh chives.

8. Zucchini Lasagna Roll-Ups

All the flavor of lasagna, but with a healthy, low-carb twist. Thin slices of zucchini take the place of pasta sheets.

Ingredients:

• 3 large zucchinis
• 15 oz ricotta cheese
• 1 cup shredded mozzarella cheese, divided
• ½ cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. Use a mandoline slicer or a vegetable peeler to slice the zucchini into long, thin planks (about ⅛ inch thick).
3. Lay the zucchini slices on a baking sheet, sprinkle with salt, and let them sit for 15 minutes. Pat them dry with paper towels to remove excess water.
4. In a bowl, mix together the ricotta cheese, ½ cup of mozzarella, Parmesan cheese, egg, Italian seasoning, salt, and pepper.
5. Spread a thin layer of marinara sauce in the bottom of a baking dish.
6. Spread a spoonful of the ricotta mixture onto each zucchini slice and roll it up. Place the roll-ups seam-side down in the baking dish.
7. Top with the remaining marinara sauce and the remaining ½ cup of mozzarella cheese.
8. Bake for 25-30 minutes, until the sauce is bubbly and the cheese is melted.

9. Grilled Zucchini with Lemon and Herbs

Grilling brings out a smoky, sweet flavor in zucchini that is simply divine. This is the ultimate simple summer side dish.

Ingredients:

• 3 medium zucchinis
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper
• Fresh mint or parsley, chopped, for garnish

Instructions:

1. Preheat your grill to medium-high heat.
2. Slice the zucchinis in half lengthwise, or into thick planks.
3. In a small bowl, whisk together the olive oil, lemon juice, oregano, and garlic powder.
4. Brush the zucchini planks with the olive oil mixture on all sides. Season with salt and pepper.
5. Place the zucchini on the grill. Cook for 3-4 minutes per side, until you have nice grill marks and the zucchini is tender.
6. Transfer to a platter and garnish with fresh herbs before serving.

10. Zucchini and Black Bean Enchiladas

A hearty and satisfying vegetarian meal. The zucchini adds a wonderful texture and bulk to the black bean filling.

Ingredients:

• 2 medium zucchinis, diced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 cup corn kernels
• 1 (10-ounce) can red enchilada sauce
• 8-10 corn or flour tortillas
• 2 cups shredded cheddar or Monterey Jack cheese
• Optional toppings: sour cream, sliced avocado, cilantro

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine the diced zucchini, black beans, corn, ½ cup of the enchilada sauce, and 1 cup of the shredded cheese. Mix well.
3. Warm the tortillas slightly to make them pliable. Spoon the zucchini mixture evenly down the center of each tortilla.
4. Roll up the tortillas and place them seam-side down in a 9×13 inch baking dish.
5. Pour the remaining enchilada sauce over the top of the rolled tortillas.
6. Sprinkle with the remaining 1 cup of cheese.
7. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Serve with your favorite toppings.

11. Chocolate Zucchini Cake

Yes, you read that right! Just like in bread, the zucchini in this cake adds incredible moisture, making it rich, fudgy, and decadent. No one will ever guess the secret ingredient.

Ingredients:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ½ cup butter, softened
• 1 ½ cups white sugar
• 2 large eggs
• ½ cup plain yogurt or sour cream
• 2 cups grated zucchini
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the yogurt.
4. Gradually beat in the dry ingredients until just combined. Fold in the grated zucchini and chocolate chips.
5. Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting or slicing.

12. Zucchini and Tomato Gratin

A beautiful and elegant side dish that’s surprisingly easy to assemble. Thinly sliced zucchini and tomatoes are baked in a creamy, cheesy sauce.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 ripe Roma tomatoes, thinly sliced
• 1 cup heavy cream
• 2 cloves garlic, minced
• 1 cup shredded Gruyère or Swiss cheese
• ¼ cup breadcrumbs
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange the sliced zucchini and tomatoes in an overlapping pattern in a greased baking dish.
3. In a small bowl, mix the heavy cream and minced garlic. Season with salt and pepper.
4. Pour the cream mixture evenly over the vegetables.
5. Sprinkle the shredded cheese and breadcrumbs over the top.
6. Bake for 25-30 minutes, until the top is golden brown and the vegetables are tender.

13. Zucchini and Ricotta Stuffed Shells

A comforting pasta dish where zucchini is mixed into the classic ricotta filling, adding extra nutrients and flavor.

Ingredients:

• 1 (12-ounce) box jumbo pasta shells
• 1 medium zucchini, finely grated and squeezed dry
• 15 ounces ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh parsley
• 3 cups marinara sauce

Instructions:

1. Cook the pasta shells according to package directions. Drain and set aside.
2. Preheat oven to 375°F (190°C).
3. In a bowl, combine the grated zucchini, ricotta, mozzarella, Parmesan, egg, and parsley. Mix well.
4. Spread a layer of marinara sauce in the bottom of a baking dish.
5. Fill each cooked pasta shell with the ricotta-zucchini mixture and arrange them in the baking dish.
6. Top with the remaining marinara sauce. Bake for 20 minutes, then sprinkle with extra cheese if desired and bake for another 5-10 minutes.

14. Zucchini Pizza Bites

A fun, low-carb way to get your pizza fix! Thick slices of zucchini act as the “crust” for these mini pizzas.

Ingredients:

• 2 large zucchinis, cut into ½-inch thick rounds
• ½ cup pizza sauce
• 1 cup shredded mozzarella cheese
• Mini pepperoni or other favorite pizza toppings
• Dried oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange the zucchini rounds on a baking sheet.
3. Top each round with a small spoonful of pizza sauce, a sprinkle of mozzarella cheese, and your desired toppings.
4. Sprinkle with a little dried oregano.
5. Bake for 10-15 minutes, until the cheese is melted and bubbly and the zucchini is tender.

15. Lemon Zucchini Muffins

A bright and zesty muffin that’s perfect for a spring or summer morning. The lemon glaze is a must!

Ingredients:

• For the Muffins:
  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup grated zucchini
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 large egg
  • Zest of 1 lemon
• For the Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the grated zucchini, milk, oil, egg, and lemon zest.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fill the muffin cups about two-thirds full. Bake for 20-25 minutes.
6. While the muffins cool, whisk together the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled muffins.

16. Zucchini and Chickpea Salad

A refreshing, protein-packed salad that’s perfect for a light lunch or a side dish at a potluck.

Ingredients:

• 2 medium zucchinis, diced
• 1 (15-ounce) can chickpeas, rinsed and drained
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup chopped fresh cilantro
• For the Dressing:
  • ¼ cup olive oil
  • Juice of 1 lime
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced zucchini, chickpeas, red bell pepper, red onion, and cilantro.
2. In a small bowl or jar, whisk together the olive oil, lime juice, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss to combine. Let it sit for at least 15 minutes for the flavors to meld before serving.

17. One-Pan Lemon Herb Chicken and Zucchini

An incredibly easy weeknight dinner with minimal cleanup. The chicken and zucchini roast together on one pan, soaking up all the delicious lemon-herb flavors.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 medium zucchinis, cut into chunks
• 1 lemon, thinly sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. On a large, rimmed baking sheet, toss the zucchini chunks with 1 tablespoon of olive oil, salt, and pepper.
3. In a bowl, toss the chicken breasts with the remaining 2 tablespoons of olive oil, minced garlic, thyme, rosemary, salt, and pepper.
4. Nestle the chicken breasts among the zucchini on the baking sheet. Arrange the lemon slices over the chicken and zucchini.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the zucchini is tender.

18. Zucchini and Potato Casserole

A comforting and cheesy side dish that pairs well with almost any main course. It’s like a healthier version of scalloped potatoes.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium potatoes, thinly sliced
• 1 onion, thinly sliced
• 1 ½ cups shredded cheddar cheese
• ½ cup milk
• 2 tablespoons butter, melted
• Salt and pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. Layer half of the potato slices, half of the zucchini slices, and half of the onion slices in the dish. Sprinkle with salt, pepper, and half of the cheese.
3. Repeat the layers with the remaining vegetables and cheese.
4. Pour the milk over the top and drizzle with melted butter.
5. Cover with foil and bake for 45 minutes. Remove the foil and bake for another 15-20 minutes, until the top is golden and the potatoes are tender.

19. Zucchini Relish

A sweet and tangy relish that’s perfect for preserving your summer zucchini harvest. It’s fantastic on hot dogs, burgers, or mixed into tuna salad.

Ingredients:

• 4 cups shredded zucchini
• 2 cups chopped onion
• 2 tablespoons salt
• 2 ½ cups white vinegar
• 1 ½ cups sugar
• 1 teaspoon celery seed
• 1 teaspoon turmeric
• 1 teaspoon mustard seed

Instructions:

1. In a large bowl, combine the zucchini, onion, and salt. Let it stand for at least 2 hours, or overnight in the fridge.
2. Drain the zucchini mixture well, rinsing it with cold water to remove excess salt. Squeeze out as much liquid as possible.
3. In a large pot, combine the vinegar, sugar, celery seed, turmeric, and mustard seed. Bring to a boil.
4. Add the drained zucchini mixture to the pot. Return to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
5. Ladle the hot relish into sterilized jars, leaving ¼-inch headspace. Seal and process in a water bath canner for 10 minutes.

20. Spicy Zucchini and Shrimp Skewers

Perfect for the grill or a grill pan. The spicy marinade gives a wonderful kick to the sweet shrimp and mild zucchini.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, cut into thick half-moons
• 1 red bell pepper, cut into chunks
• For the Marinade:
  • ¼ cup olive oil
  • Juice of 1 lime
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • Salt and pepper

Instructions:

1. If using wooden skewers, soak them in water for 30 minutes.
2. In a large bowl, whisk together all the marinade ingredients.
3. Add the shrimp, zucchini, and red bell pepper to the bowl and toss to coat. Let it marinate for at least 15-20 minutes.
4. Thread the shrimp and vegetables onto the skewers, alternating them.
5. Grill over medium-high heat for 3-4 minutes per side, until the shrimp is pink and cooked through and the vegetables are tender-crisp.

21. Zucchini and Feta Bruschetta

A fresh and flavorful appetizer that’s perfect for a party. The combination of grilled zucchini, salty feta, and fresh mint is a winner.

Ingredients:

• 1 baguette, sliced
• 2 medium zucchinis, finely diced
• 1 tablespoon olive oil
• ½ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• Juice of ½ lemon
• Salt and pepper

Instructions:

1. Toast or grill the baguette slices until golden.
2. Heat the olive oil in a skillet over medium-high heat. Add the diced zucchini and cook until tender and slightly browned.
3. In a bowl, combine the cooked zucchini, crumbled feta, chopped mint, and lemon juice. Season with salt and pepper.
4. Spoon the zucchini mixture onto the toasted baguette slices and serve immediately.

22. Zucchini and Rice Skillet

A simple, one-pan meal that’s both filling and healthy. It’s a great way to use up leftover rice.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 cup cooked rice
• ½ cup shredded cheddar cheese
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened.
2. Add the garlic and zucchini and cook until the zucchini is tender.
3. Stir in the cooked rice and season with salt and pepper. Cook until heated through.
4. Sprinkle the cheese over the top, cover the skillet, and cook for another 2-3 minutes until the cheese is melted.

23. Zucchini and Carrot Slaw

A crisp, refreshing slaw that’s a nice change from the usual cabbage-based version. It’s a perfect side for grilled meats or sandwiches.

Ingredients:

• 2 medium zucchinis, julienned or grated
• 2 large carrots, julienned or grated
• ½ cup plain Greek yogurt
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the julienned zucchini and carrots.
2. In a small bowl, whisk together the Greek yogurt, apple cider vinegar, honey, salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat.
4. For best results, let the slaw chill in the refrigerator for at least 30 minutes before serving.

24. Baked Zucchini Chips

A healthy, crunchy snack that will satisfy your chip cravings. A mandoline slicer is your best friend for this recipe to get super thin, even slices.

Ingredients:

• 2 medium zucchinis
• 1 tablespoon olive oil
• Salt, garlic powder, and paprika to taste

Instructions:

1. Preheat oven to 225°F (110°C).
2. Slice the zucchini as thinly as possible.
3. In a bowl, toss the zucchini slices with olive oil and seasonings until lightly coated.
4. Arrange the slices in a single layer on baking sheets lined with parchment paper.
5. Bake for 1.5 to 2 hours, flipping halfway through, until the chips are crispy and lightly browned. Watch them carefully at the end to prevent burning.

25. Zucchini and Mushroom Quesadillas

A quick and easy lunch or dinner. The earthy mushrooms and mild zucchini are a perfect match inside a cheesy, crispy tortilla.

Ingredients:

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 8 oz mushrooms, sliced
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• Salsa and sour cream for serving

Instructions:

1. Heat the olive oil in a skillet over medium-high heat. Add the zucchini and mushrooms and cook until tender and the moisture has evaporated.
2. Place a tortilla in a clean, dry skillet over medium heat. Sprinkle half of the tortilla with cheese, top with some of the zucchini-mushroom mixture, and then more cheese.
3. Fold the other half of the tortilla over the filling.
4. Cook for 2-3 minutes per side, until the tortilla is golden brown and the cheese is fully melted. Repeat with the remaining ingredients.

26. Zucchini and Lentil Soup

A hearty, nutritious, and budget-friendly soup. The lentils provide plenty of protein and fiber, making this a very filling meal.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 2 medium zucchinis, chopped
• 1 cup brown or green lentils, rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper

Instructions:

1. Heat the olive oil in a large pot or Dutch oven. Add the onion, carrots, and celery and cook until softened.
2. Add the garlic and cook for another minute.
3. Stir in the zucchini, lentils, vegetable broth, and thyme.
4. Bring to a boil, then reduce heat and simmer for 40-50 minutes, until the lentils are tender.
5. Season with salt and pepper to taste before serving.

27. Zucchini and Egg Breakfast Scramble

Start your day with a boost of protein and veggies. This simple scramble comes together in minutes.

Ingredients:

• 1 small zucchini, diced
• 4 large eggs
• 2 tablespoons milk
• Salt and pepper
• 1 tablespoon butter
• ¼ cup shredded cheddar cheese (optional)

Instructions:

1. Heat the butter in a non-stick skillet over medium heat. Add the diced zucchini and cook until tender.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Pour the egg mixture into the skillet with the zucchini.
4. Cook, stirring gently, until the eggs are set to your liking.
5. If using, sprinkle with cheese during the last minute of cooking.

28. Zucchini and Hummus Pinwheels

A super easy, no-cook appetizer or lunchbox treat. They are colorful, healthy, and fun to eat.

Ingredients:

• 2 large flour tortillas
• 1 cup hummus
• 1 medium zucchini, shredded
• 1 carrot, shredded
• 1 cup fresh spinach leaves

Instructions:

1. Spread a generous layer of hummus over each tortilla, leaving a small border around the edge.
2. Sprinkle the shredded zucchini and carrot over the hummus.
3. Arrange a layer of spinach leaves on top.
4. Roll up the tortillas tightly.
5. Slice the rolls into 1-inch thick pinwheels.

29. Zucchini and Salmon Patties

A great way to use canned salmon. The zucchini keeps these patties wonderfully moist and adds extra nutrients.

Ingredients:

• 1 (14-ounce) can salmon, drained and flaked
• 1 cup grated zucchini, squeezed dry
• ½ cup breadcrumbs
• 1 egg, beaten
• 2 green onions, chopped
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil for frying

Instructions:

1. In a bowl, combine the salmon, zucchini, breadcrumbs, egg, green onions, and lemon juice. Mix well.
2. Shape the mixture into small patties.
3. Heat the oil in a skillet over medium-high heat.
4. Fry the patties for 3-4 minutes per side, until golden brown and cooked through.

30. Creamy Zucchini and Avocado Pasta Sauce

A surprisingly creamy and rich pasta sauce that is completely dairy-free and vegan. The avocado provides the creaminess.

Ingredients:

• 1 medium zucchini, chopped
• 1 ripe avocado
• Juice of 1 lemon
• 2 cloves garlic
• ¼ cup fresh basil leaves
• 2 tablespoons olive oil
• Salt and pepper
• Cooked pasta of your choice

Instructions:

1. Combine the chopped zucchini, avocado flesh, lemon juice, garlic, basil, and olive oil in a blender or food processor.
2. Blend until completely smooth and creamy. Add a tablespoon or two of water if needed to reach the desired consistency.
3. Season with salt and pepper to taste.
4. Toss the sauce with hot, cooked pasta and serve immediately.

31. Zucchini and Cornbread Casserole

A savory, Southern-style casserole that’s pure comfort food. It’s a cross between cornbread and a vegetable bake.

Ingredients:

• 2 cups grated zucchini
• 1 cup corn kernels
• 1 (8.5-ounce) box cornbread mix
• 1 cup shredded cheddar cheese
• ½ cup milk
• 2 eggs, beaten
• ¼ cup melted butter

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, combine all the ingredients: zucchini, corn, cornbread mix, cheese, milk, eggs, and melted butter. Stir until just combined.
3. Pour the mixture into the prepared baking dish.
4. Bake for 35-45 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.

32. Zucchini and Quinoa Salad with Mint

A light, healthy, and gluten-free salad that’s packed with flavor. It’s great served warm or cold.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 2 medium zucchinis, diced
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh mint
• ¼ cup toasted pine nuts or slivered almonds
• Dressing: 3 tbsp olive oil, juice of 1 lemon, salt, pepper

Instructions:

1. Cook the quinoa according to package directions using water or broth. Fluff with a fork and let it cool slightly.
2. While the quinoa cooks, you can lightly sauté or grill the diced zucchini, or leave it raw for a crunchier salad.
3. In a large bowl, combine the cooked quinoa, zucchini, feta cheese, mint, and nuts.
4. Whisk together the dressing ingredients and pour over the salad. Toss to combine and serve.

33. Zucchini and Herb Savory Waffles

Take your waffle iron to the savory side! These waffles are fantastic for brunch, topped with a fried egg or some smoked salmon.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup grated zucchini, squeezed dry
• 2 tablespoons chopped fresh chives or dill
• 1 ¼ cups milk
• 2 large eggs
• ¼ cup melted butter

Instructions:

1. Preheat your waffle iron.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk and eggs. Stir in the melted butter, grated zucchini, and fresh herbs.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Cook the batter in your waffle iron according to the manufacturer’s directions until golden and crisp.

34. Zucchini and White Bean Dip

A creamy, healthy dip that’s a great alternative to hummus. It’s perfect with pita chips, crackers, or fresh veggies.

Ingredients:

• 1 medium zucchini, chopped
• 1 (15-ounce) can cannellini or other white beans, rinsed
• 2 cloves garlic
• Juice of 1 lemon
• 3 tablespoons tahini
• 2 tablespoons olive oil
• Salt to taste

Instructions:

1. Steam or boil the chopped zucchini until very tender, about 5-7 minutes. Drain well.
2. In a food processor, combine the cooked zucchini, white beans, garlic, lemon juice, and tahini.
3. Process until smooth, scraping down the sides as needed.
4. With the processor running, slowly drizzle in the olive oil.
5. Season with salt to taste. Serve chilled or at room temperature.

35. Zucchini “Apple” Crisp

A mock apple crisp where zucchini cleverly mimics the texture of cooked apples. It’s a fantastic dessert for when you’re overloaded with zucchini but craving a classic fruit crisp.

Ingredients:

• For the Filling:
  • 4 cups peeled, seeded, and chopped zucchini
  • ¾ cup sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
• For the Topping:
  • 1 cup all-purpose flour
  • ¾ cup brown sugar
  • ½ cup old-fashioned oats
  • ½ cup cold butter, cut into pieces

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, toss the zucchini with the sugar, lemon juice, cinnamon, and nutmeg. Pour into a greased 8×8 inch baking dish.
3. In another bowl, combine the flour, brown sugar, and oats. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. Sprinkle the topping evenly over the zucchini filling.
5. Bake for 30-40 minutes, until the filling is bubbly and the topping is golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

Frequently Asked Questions (FAQ)

1. Do I need to peel zucchini before using it in recipes? For most recipes, no! The skin of the zucchini is thin, edible, and contains a lot of the vegetable’s nutrients and fiber. You should only peel it if a recipe specifically calls for it (like the Zucchini “Apple” Crisp) or if the skin is particularly tough or blemished.

2. How do I stop my zucchini dishes from getting watery? Zucchini has a very high water content. The best way to prevent a soggy dish is to “sweat” the zucchini first. After grating or slicing it, sprinkle it with salt and let it sit in a colander for 15-30 minutes. The salt will draw out the excess moisture, which you can then squeeze or pat away before cooking.

3. Can I freeze zucchini? Yes, you can! The best way to freeze zucchini is to blanch it first. Cut the zucchini into slices or chunks, boil it for one minute, then immediately plunge it into an ice bath to stop the cooking process. Drain it well and freeze it in airtight bags or containers. Note that frozen zucchini is best used in cooked dishes like soups, stews, and baked goods, as it will lose its firm texture.

4. My zucchini bread is dense and gummy. What did I do wrong? This usually happens for two main reasons: overmixing the batter or not squeezing enough water out of the zucchini. When you mix quick bread batter too much, you develop the gluten in the flour, which makes the final product tough instead of tender. Also, excess water from the zucchini can throw off the liquid ratio in the recipe, leading to a gummy texture.

5. Is yellow squash interchangeable with zucchini? In most recipes, yes! Yellow squash and zucchini have very similar tastes and textures, especially when cooked. You can easily substitute one for the other in sautés, gratins, soups, and casseroles. Yellow squash tends to have more seeds and a slightly thinner skin, but these differences are usually negligible in cooked dishes.

Conclusion

Zucchini is truly a kitchen chameleon. It can be the star of a savory main course, a hidden source of moisture in a decadent cake, or the healthy foundation for a low-carb meal. The key to loving zucchini is understanding its versatility and knowing how to handle its high water content. By trying out these easy zucchini recipes, you’ll not only add more vegetables to your diet but also discover a world of creative and delicious possibilities that go far beyond a simple stir-fry. So next time you see a pile of fresh zucchini at the market, don’t walk by—grab a few and get ready to cook up something amazing.