Are you looking for a versatile ingredient to add some excitement to your meals? Look no further than zucchini! This humble summer squash is a staple in many cuisines around the world, and its mild flavor makes it easy to incorporate into a wide variety of dishes. From savory main courses to sweet treats, we’ve rounded up 20 delicious zucchini recipes that are perfect for any occasion.
Whether you’re a seasoned cook or just starting out, these recipes offer something for everyone. Try your hand at roasted zucchini with garlic and parmesan, or spiralize some zucchini noodles for a healthier take on pasta. You can even use zucchini as a substitute for breadcrumbs in meatballs or as a low-carb wrapper for burgers.
In this article, we’ll explore the many faces of zucchini and provide you with inspiration to get creative in the kitchen.
Garlic Parmesan Roasted Zucchini
Elevate your vegetable game with this easy and flavorful recipe that brings out the best of zucchini’s natural sweetness.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat your oven to 425°F (220°C).
2. In a large bowl, toss the zucchini slices with minced garlic, salt, and pepper until they’re evenly coated.
3. Line a baking sheet with parchment paper or aluminum foil. Arrange the zucchini slices in a single layer, leaving some space between each slice.
4. Drizzle olive oil over the zucchini, making sure each slice is lightly coated.
5. Sprinkle grated Parmesan cheese evenly over the zucchini slices.
6. Roast the zucchini in the preheated oven for 20-25 minutes or until tender and caramelized, flipping halfway through.
7. Remove from the oven and garnish with chopped parsley if desired. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
Combine the flavors of Italy with this light and refreshing summer dish, featuring zucchini noodles tossed in a vibrant pesto sauce and topped with juicy cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto
– 1 pint cherry tomatoes, halved
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Add the zucchini noodles and cook for 3-4 minutes, or until slightly tender.
5. Stir in the pesto sauce and season with salt and pepper to taste.
6. Arrange the cherry tomatoes on top of the noodles.
7. Serve immediately, garnished with Parmesan cheese if desired.
Cooking Time: 15 minutes
Cheesy Zucchini Fritters
Transform your summer zucchinis into crispy, cheesy fritters that are perfect as a snack or side dish. These bite-sized treats are easy to make and packed with flavor.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine zucchini, flour, cheese, parsley, and salt. Mix well.
2. Add the beaten egg and mix until a thick batter forms.
3. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil, flattening slightly with a spatula.
5. Cook fritters for 2-3 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels and serve warm.
Cooking Time: 8-10 minutes
Enjoy your delicious Cheesy Zucchini Fritters!
Zucchini and Corn Chowder
This refreshing soup is perfect for warm weather, using the sweetness of zucchini and corn to create a light and satisfying meal. With minimal prep time and cooking time, you can enjoy this flavorful chowder in no time!
Ingredients:
– 1 medium zucchini, diced
– 2 cups fresh corn kernels (from about 4 ears)
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Stir in paprika and cook for 30 seconds.
4. Add zucchini and corn; cook until tender, about 5-7 minutes.
5. Pour in chicken broth and bring to a simmer.
6. If desired, stir in heavy cream or half-and-half and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Stuffed Zucchini Boats with Ground Turkey
Transform zucchinis into a flavorful main dish by filling them with savory ground turkey and aromatic spices. This recipe is perfect for a quick weeknight dinner or a healthy lunch option.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground turkey
– 1/2 cup breadcrumbs
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the breadcrumbs, onion, garlic, oregano, salt, and pepper to the turkey mixture; stir to combine.
5. Stuff each zucchini boat with the turkey mixture, placing them on a baking sheet lined with parchment paper.
6. Drizzle the tops with olive oil and bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Zucchini Bread with Walnuts and Cinnamon
This recipe combines the natural sweetness of zucchinis with the richness of walnuts and warmth of cinnamon, resulting in a moist and flavorful bread perfect for breakfast or snack time.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 medium zucchini, grated (about 1 cup)
– 1/2 cup chopped walnuts
– 1 teaspoon ground cinnamon
– Optional: raisins or chocolate chips for added sweetness
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until combined.
4. Beat in eggs, then add grated zucchini and chopped walnuts. Mix well.
5. Stir in cinnamon and any optional sweetness (raisins or chocolate chips).
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Cooking Time: 55-60 minutes
Grilled Zucchini with Lemon and Herbs
Add a burst of citrusy flavor to your grilled zucchinis by incorporating the brightness of lemon and the earthiness of herbs. This simple yet impressive side dish is perfect for warm weather gatherings or as a quick weeknight addition.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly chopped parsley
– 1 tablespoon freshly chopped basil
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, parsley, and basil.
3. Add zucchini slices to the bowl and toss to coat with the herb mixture.
4. Season with salt and pepper to taste.
5. Grill zucchinis for 3-4 minutes per side, or until tender and slightly charred.
6. Drizzle with lemon juice before serving.
Cooking Time: 12-15 minutes
Zucchini and Potato Gratin
A delicious and comforting side dish perfect for a weeknight dinner or special occasion, this zucchini and potato gratin combines the flavors of roasted vegetables with creamy cheese.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices in butter until tender, about 3-4 minutes per side.
3. In a separate pot, boil potatoes for 5 minutes or until slightly tender. Drain and set aside.
4. In a greased 9×13-inch baking dish, create a layer of potatoes, followed by a layer of zucchini.
5. Top with grated cheese and drizzle with heavy cream. Repeat layers one more time.
6. Bake for 35-40 minutes or until the top is golden brown and the vegetables are tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Spiralized Zucchini Salad with Feta and Mint
This refreshing salad combines the natural sweetness of spiralized zucchini with the tanginess of crumbly feta cheese, all tied together with a burst of fresh mint. Perfect for a light lunch or dinner.
Ingredients:
– 2 medium zucchinis
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tbsp olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into long noodles.
3. In a large bowl, combine the spiralized zucchini, crumbled feta cheese, and chopped mint leaves.
4. Drizzle with olive oil and season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: 10 minutes
Zucchini and Carrot Muffins
These moist and flavorful muffins are perfect for a healthy breakfast or snack. The addition of zucchini and carrot adds natural sweetness and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 cup grated zucchini
– 1/2 cup grated carrot
– 1 teaspoon vanilla extract
– Optional: chopped walnuts or pecans for added crunch
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, zucchini, carrot, and vanilla extract. Stir until just combined.
4. Divide batter evenly among muffin cups.
5. Bake for 20-25 minutes or until tops are golden brown and centers are set.
6. Allow muffins to cool in tin for 5 minutes before transferring to a wire rack.
Cooking Time: 20-25 minutes
Creamy Zucchini Soup with Coconut Milk
This refreshing summer soup combines the sweetness of zucchinis with the creaminess of coconut milk, perfect for a light and satisfying meal. This recipe is also vegan-friendly and gluten-free.
Ingredients:
– 2 medium zucchinis, chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped zucchinis, vegetable broth, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the zucchinis are tender.
5. Stir in the coconut milk and let it warm through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Zucchini and Ricotta Stuffed Shells
This recipe combines the sweetness of zucchini with the creaminess of ricotta cheese, wrapped in tender pasta shells. A delicious twist on traditional stuffed shells!
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and finely chopped
– 8 oz ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a mixing bowl, combine chopped zucchini, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
4. Stuff each pasta shell with the zucchini-ricotta mixture, placing them in a baking dish as you go.
5. Cover the shells with marinara sauce (homemade or store-bought) and shredded mozzarella cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Sprinkle chopped parsley on top (optional).
8. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Zucchini Pizza Bites with Pepperoni
These bite-sized treats are a twist on traditional pizza, perfect for snacking or as an appetizer. By using zucchini instead of dough, you’ll get a healthier and more unique take on this classic favorite.
Ingredients:
– 4 medium zucchinis
– 1 cup shredded mozzarella cheese
– 1/2 cup pepperoni slices
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis into 1-inch rounds.
3. In a bowl, mix together mozzarella cheese and minced garlic.
4. Place a zucchini round on a flat surface. Top with a small amount of the cheese mixture, followed by a few pepperoni slices.
5. Roll up the zucchini, starting from one end. Repeat with remaining ingredients.
6. Place the rolls seam-side down on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Zucchini and Chickpea Curry
A flavorful and nutritious curry that combines the sweetness of zucchinis with the creaminess of chickpeas, perfect for a quick weeknight dinner.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
3. Add zucchini and cook until tender, about 5 minutes.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Baked Zucchini Chips with Sea Salt
Transform your favorite summer squash into crispy, flavorful chips perfect for snacking or as a side dish. This recipe is easy to make and requires only a few ingredients.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1/2 teaspoon sea salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat your oven to 200°F (90°C).
2. Slice the zucchinis into thin rounds, about 1/8 inch thick.
3. In a bowl, toss the zucchini slices with olive oil, sea salt, and black pepper until they are evenly coated.
4. Line a baking sheet with parchment paper and arrange the zucchini slices in a single layer.
5. Bake for 2-3 hours or until the chips are crispy and golden brown.
6. Remove from the oven and let cool completely before serving.
Cooking Time: 2-3 hours
Zucchini and Goat Cheese Tart
A refreshing twist on the classic tart, this zucchini and goat cheese combination is perfect for warm weather gatherings.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1/4 cup goat cheese crumbles
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, mix together zucchini slices, goat cheese crumbles, garlic, and olive oil. Season with salt and pepper to taste.
4. Arrange zucchini mixture in a spiral pattern, leaving a 1-inch border around the edges.
5. Fold puff pastry over filling, pressing gently to seal.
6. Brush top of tart with egg wash (beaten egg mixed with 1 tablespoon water) and sprinkle with chopped parsley if desired.
7. Bake for 35-40 minutes or until golden brown.
Zucchini and Bacon Quiche
This quiche recipe combines the flavors of crispy bacon, sautéed zucchini, and creamy eggs, making it a perfect breakfast or brunch option for any day.
Ingredients:
– 1 9-inch pie crust
– 6 slices of bacon, diced
– 2 medium zucchinis, sliced
– 2 cups grated cheddar cheese
– 1 cup heavy cream
– 4 large eggs
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place it in a 9-inch tart pan with a removable bottom.
3. Cook the diced bacon in a skillet until crispy, then set aside.
4. In the same skillet, sauté the sliced zucchinis until tender. Add the cooked bacon and stir to combine.
5. In a separate bowl, whisk together eggs, heavy cream, salt, and pepper.
6. Arrange the cooked zucchini and bacon mixture in the pie crust.
7. Pour the egg mixture over the filling, followed by the grated cheddar cheese.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Zucchini and Mushroom Stir-Fry
A flavorful and healthy stir-fry that combines the sweetness of zucchini with the earthiness of mushrooms, all cooked to perfection in a wok or large skillet.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the mushrooms and garlic; cook, stirring occasionally, until the mushrooms release their liquid and start to brown (about 5 minutes).
3. Add the zucchini slices; cook, stirring frequently, until tender but still crisp (about 3-4 minutes).
4. In a small bowl, whisk together soy sauce and oyster sauce (if using). Pour the sauce over the vegetables and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
Cooking Time: 10-12 minutes
Zucchini and Chocolate Cake
A moist and decadent cake that combines the sweetness of chocolate with the subtle flavor of zucchini.
Ingredients:
- 1 cup grated zucchini
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole milk, at room temperature
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips
Instructions:
- Precise 350°F (180°C) and grease two 9-inch (23cm) round cake pans.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, combine sugar, cocoa powder, and eggs. Beat until smooth, about 2 minutes.
- Add milk, vanilla extract, and zucchini; beat until well combined.
- Gradually add flour mixture and chocolate chips; beat until just combined.
- Divide batter evenly between prepared pans and smooth tops.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool in pans before serving.
Cooking Time: 30-35 minutes
Zucchini and Black Bean Enchiladas
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the sweetness of zucchini with the richness of black beans, all wrapped up in a creamy sauce.
Ingredients:
– 4 medium zucchinis, sliced
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8 corn tortillas
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté zucchini, onion, and garlic until tender.
3. Add black beans and cook for an additional 2 minutes.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by spooning zucchini mixture onto tortilla, rolling up, and placing seam-side down in a baking dish.
6. Pour enchilada sauce over the top and sprinkle with cheese (if using).
7. Bake for 20-25 minutes or until cheese is melted and bubbly.
8. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to go wild for zucchini with these 20 delicious recipes! From savory dishes like Garlic Parmesan Roasted Zucchini, Cheesy Zucchini Fritters, and Stuffed Zucchini Boats with Ground Turkey, to sweet treats like Zucchini Bread with Walnuts and Cinnamon and Zucchini and Chocolate Cake. Plus, discover creative twists on classic recipes, such as Zucchini Noodles with Pesto and Cherry Tomatoes and Zucchini and Goat Cheese Tart. Whether you’re looking for a quick weeknight meal or a show-stopping dessert, these zucchini recipes have got you covered!
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