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Wondering what to do with all your zucchini and summer squash this season? These easy Zucchini Recipes are here to help! We’ve rounded up our best zucchini and summer squash recipes; appetizers, soups, salads, zucchini side dishes and main dishes, plus our best zucchini bread and chocolate zucchini muffins.
We’ve been trying out all sorts of new zucchini recipes lately- zucchini pizza, zucchini boats and zucchini fries, just to name a few… but in the meantime, enjoy our top reader favorites!
Zucchini Appetizers & Snacks
These Korean-inspired Zucchini Scallion Pancakes are a simple tasty treat! No-fuss preparation and ready to serve in minutes. Packed with zucchini and scallions, held together with rice flour and eggs, heavy on the veggies. Seasoned with gochujang pepper chili paste and a touch of rice wine, they are filled with savory flavor.
Baked Stuffed Squash Blossoms (Dolmas Style!) with ground lamb (or vegan ground meat), basmati rice and fragrant Middle Eastern spices- a simple delicious appetizer or light summer meal.
Zucchini Side Dishes
Here is a selection of zucchini side dishes to enjoy alongside your main dishes!
Simple Baked Zucchini with Pecorino and basil- a delicious side dish that highlights summer zucchini! Crispy, and flavorful!
BakeD Zucchini with Pecorino! | 45- sec Video
A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan and fresh basil. A quick and easy zucchini casserole that can be a side dish or vegetarian main.
This Baked Zucchini Tian is my Egyptian father’s recipe. It is seasoned with Middle Eastern spices and is really lovely. Simple and flavorful, a tasty side dish that reminds me of home.
Baked Zucchini with Garlicky Parmesan Bread Crumbs– a simple, easy zucchini side dish recipe that is baked in the oven. Kid-friendly and gluten-free adaptable!
Sauteed Zucchini Ribbons with lemon zest, garlic and chili flakes. A quick and easy zucchini side dish- delicious with grilled protein for dinner. Keep it vegan or jazz it up with cheese!
Main course Zucchini Dinners
Baked Quinoa with Zucchini, Corn and Feta, topped with a fresh Tomato Relish. A healthy, easy vegetarian dinner recipe, perfect for summer!
Roasted Sheet-Pan Ratatouille-with zucchini, peppers, eggplant, and tomatoes. Make a big batch on Sunday then serve it over soft creamy polenta, pasta, quinoa, rice, or toast during the busy workweek.
These Zucchini Rolls with Spinach and Basil are as tasty as they are beautiful. Bake in marinara sauce and top with optional smoked mozzarella cheese.
These zucchini recipes come together quickly and easily and can be made on the stovetop!
This flavorful meal is one of our favorites! Fregola with Corn, Zucchini and Basil, sprinkled with pecorino. A fast and easy Italian-inspired meal that comes together in 30 minutes. (Fregola is a type of pasta- feel free to sub orzo pasta!)
Our most popular Zucchini recipe on the blog to date, these Greek-style, Zucchini Fritters with dill, feta and Tzatziki Sauce, a simple easy way to use up summer squash and zucchini! Healthy and light!
A savory recipe for Zucchini Lasagna made without pasta or noodles for a low-carb, keto version of one of our favorite meals. Vegetarian-adaptable! This highly adaptable zucchini recipe is one of my all-time favorites!
A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Fast and flavorful this zucchini recipe is vegan and gluten-free adaptable!
Here’s a quick and simple recipe for Easy Zucchini Pasta. Grated zucchini melts into a flavorful succulent sauce, perfect for cradling linguini or your favorite pasta! Enhanced with lemon, black pepper and garlic you’ll have dinner on the table in 30 minutes! Vegan and gluten-free adaptable.
Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner – the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.
These flavorful vegan Zucchini Quesadillas are made of zucchini and summer squash and their blossoms, vegan cashew cheese and served up with a flavorful Poblano Salsa. So much flavor here!
A simple healthy recipe for Zucchini Cakes with Jalapeño and Lime, topped with Chipotle Aioli. Serve this with a leafy green salad for a flavorful vegetarian meal!
Soup Recipes with Zucchini
Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable zucchini recipe that is healthy and flavorful.
Farmers Market Vegetable Soup– a simple healthy vegan soup that is easy to make and loaded with vegetables- zucchini, summer squash, green beans, carrots or use what you have! A great way to use up all those farmers market veggies! Great for Sunday meal prep!
A quick and easy Zucchini Basil Soup, with a lusciously smooth texture. Keep it vegan or swirl in a little yogurt at the end. Easy and fast!
Easy Zucchini Salads
Mediterranean Farro Salad with Marinated Zucchini & Chickpeas, fresh herbs (thyme and oregano) optional feta, tossed a simple lemony dressing- a delicious zucchini recipe perfect for summer.
Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles, loaded with healthy summer veggies, and then tossed in the most flavorful Cilantro Pesto…. deliciously addicting! Vegan and Gluten-free!
Baked Zucchini Recipes
This healthy, wholesome zucchini bread is tender and full of flavor. Made with whole wheat pastry flour and coconut sugar with a touch of orange and rosemary, packing a whole pound of zucchini in one loaf!
Zucchini Cornbread! Classic Corn Bread gets upgraded with the addition of zucchini, Mexican spices, fresh corn and sharp cheddar cheese, baked in a skillet. A cozy side to stews, soups and chili and a great way to use up zucchini!
We saved the best for last with these Double Chocolate Zucchini Muffins with dried cherries, chocolate chips and a hint of spice. A richly satisfying treat with a bit of healthy tucked inside!
- Do I Need to Peel Zucchini Before Cooking? Generally, you don’t need to peel zucchini before cooking. The skin is edible and contains valuable nutrients and fiber. However, if the skin is tough or if you prefer a more tender texture, you can peel it.
- Can I Eat Zucchini Raw? Yes, you can eat zucchini raw. It can be sliced or grated and added to salads, wraps, or as a dipper for hummus. Raw zucchini has a crisp texture and a mild, slightly sweet flavor.
- Do you need to peel zucchini for baking? If using smaller zucchini with thin skins, there is no need to peel the zucchini before baking.
- What Are Some Popular Cooking Methods for Zucchini? Zucchini can be cooked using various methods, including:
- Sautéing: Cut zucchini into slices or strips and sauté in a pan with a bit of oil until tender.
- Grilling: Slice zucchini lengthwise, brush with oil, and grill until grill marks appear.
- Roasting: Toss zucchini with olive oil, salt, and pepper, and roast in the oven until golden and tender.
- Steaming: Cut zucchini into bite-sized pieces and steam until tender.
- Frying: Coat zucchini slices in a batter or breading and shallow fry until crispy.
- How Can I Prevent Zucchini from Becoming Watery When Cooking? Zucchini has a high water content, and it can release moisture when cooked. To prevent excessive wateriness, you can:
- Salt the zucchini slices and let them sit for a while to draw out some moisture before cooking.
- Avoid overcrowding the pan when sautéing or roasting to allow excess moisture to evaporate.
- Choose cooking methods that result in browning, which can help evaporate excess moisture.
- Can you Freeze Zucchini? Yes, you can freeze zucchini. However, its texture may change upon thawing, making it better suited for recipes where texture is less important, such as soups, stews, and sauces. To freeze, blanch the zucchini briefly in boiling water, then cool in ice water, drain, and pack into airtight freezer bags. Blanching the zucchini before freezing helps it hold its shape better after thawing.
- Can I Eat Zucchini Flowers? Yes, zucchini flowers are edible and considered a delicacy in many cuisines. They can be stuffed, battered, and fried, or used as a decorative element in salads.
- What is the best way to preserve Zucchini? Freeze, dehydrate or pickle!
- Are There Different Varieties of Zucchini? Yes, there are various types of zucchini, including traditional green zucchini, yellow zucchini (sometimes called “yellow squash”), and even striped or ribbed varieties. They can be used interchangeably in recipes.
Remember that zucchini can be quite versatile and can be incorporated into a wide range of dishes. Feel free to experiment with different cooking methods and recipes to find the ones you enjoy the most.
Health Benefits of Zucchini
Zucchini, also known as courgette, is a popular summer squash that offers a range of health benefits due to its nutrient content. Here are some of the potential health benefits of including zucchini in your diet:
- Low in Calories and Carbs: Zucchini is low in calories and carbohydrates, making it an excellent option for those looking to manage their weight or control their carbohydrate intake.
- Rich in Nutrients: Zucchini is a good source of various vitamins and minerals, including vitamin C, vitamin A, potassium, folate, and manganese. These nutrients are essential for supporting overall health and bodily functions.
- Antioxidant Properties: Zucchini contains antioxidants like vitamin C and beta-carotene, which can help protect cells from oxidative stress and reduce the risk of chronic diseases.
- Hydration: Zucchini has a high water content, which can contribute to your overall hydration. Staying hydrated is essential for various bodily functions, including digestion, circulation, and temperature regulation.
- Digestive Health: The dietary fiber found in zucchini can aid in digestion by promoting regular bowel movements and preventing constipation. Fiber also supports a healthy gut microbiome.
- Heart Health: The potassium content in zucchini can help regulate blood pressure and support heart health. Additionally, the fiber and antioxidants in zucchini may contribute to reduced cholesterol levels.
- Eye Health: Zucchini contains lutein and zeaxanthin, two antioxidants that are beneficial for eye health. These compounds are associated with a lower risk of age-related macular degeneration and cataracts.
- Weight Management: Due to its low calorie and high water content, zucchini can be a helpful addition to weight management diets. It can help you feel full without consuming excessive calories.
- Skin Health: The vitamin C and water content in zucchini can contribute to healthy skin by supporting collagen production and hydration. The antioxidants may also protect skin cells from damage caused by environmental factors.
- Anti-Inflammatory Effects: Some compounds in zucchini, such as flavonoids and carotenoids, possess anti-inflammatory properties. Including zucchini in your diet may help reduce inflammation in the body.
Well, after scrolling down, I hope you found a few new ways to treat all that zucchini you have growing in your garden! It is such an adaptable vegetable, easily dressed up or dressed down.
Please tell us your favorite way to cook up summer zucchini in the comments below so we can all have some new inspiration! I often find great ideas from you, so please share!
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Here are our 30 Best Zucchini Recipes that are healthy, flavorful and not boring! Whether you are looking for baked zucchini recipes, vegetarian zucchini recipes, zucchini soups, zucchini salads, grilled zucchini, or zucchini bread recipes, or entire meals made out of zucchini, you’ll find some new inspiration here! ( Baked Zucchini)
- 4–5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic powder, or 2 finely minced cloves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes )
- 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)
- 6–8 torn basil leaves
- Preheat oven to 425F
- Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
- Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
- Place on a plater and scatter with the torn basil leaves. Enjoy!
- Serving Size:
- Calories: 122
- Sugar: 0.1 g
- Sodium: 500 mg
- Fat: 10.9 g
- Saturated Fat: 3.5 g
- Carbohydrates: 1.8 g
- Fiber: 0.4 g
- Protein: 5.1 g
- Cholesterol: 14.8 mg
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