Here is a collection of our best Zucchini Recipes that you’ll want to make all summer long. As a chef, I love summer zucchini for its versatility and ease of cooking. You can use it in so many different ways. Slice it into thin ribbons and add it to a salad, or bake it to perfection. Whip it into a gorgeous, luscious dip (my favorite!) or turn it into a whole meal!
- Quick to prepare—Zucchini cooks fast, whether stir-frying, roasting, grilling, or sautéing.
- Nutritious—Zucchini is rich in vitamins and minerals, low in calories, and high in fiber, which helps digestive health. It also boosts the immune system and is high in carotenoids like lutein and zeaxanthin, which support eye health. See more health benefits here!
- Hydrating! Zucchini is 95% water and has more potassium than a banana. Perfect for the hot summer months.
- Adaptable—add zucchini to bowls or tacos, whip it into a dip, toss it into salads, puree into a soup, stuff and bake it or serve it as a simple side dish- endless uses.
Best Zucchini Recipes for Dinner
Zucchini Curry
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.
Traditional Ratatouille
Learn how to make my chef’s perfected recipe for traditional Ratatouille the way they do in Provence with clean flavors and succulent summer vegetables.
Stuffed Zucchini Boats
An easy recipe for Stuffed Zucchini Boats, tender zucchini is stuffed with a savory vegetarian filling of mushrooms, bell pepper, olives, and spinach, topped with ricotta & baked in a marinara sauce.
Zucchini Lasagna (no noodles!)
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!
Zucchini Meatballs
Tender and packed with savory flavor, Turkey Zucchini Meatballs are easy to make and perfect for weeknight dinners, or freeze them for later! Serve with our feta-yogurt sauce for an elevated flavor experience.
Zucchini Linguini
Zucchini Linguine sauteed with garlic, olive oil, toasted pine nuts, basil ribbons & shaved pecorino cheese, a simple, delicious GF meal, made w/ Zucchini “noodles”. Keto, vegetarian.
Lemony Zucchini Zoodles with Halibut
Simple, healthy Lemony Zucchini Noodles with halibut, olive oil, garlic and parsley, topped with sweet summer tomatoes. A quick and easy low-carb meal.
Zucchini Cakes
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!
Easy Zucchini Recipes
Baked Zucchini Gratin
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.
Crispy Baked Zucchini with Pecorino
Simple Baked Zucchini with Pecorino and basil- a delicious side dish that highlights summer zucchini! Crispy, and flavorful!
Zucchini Side Dish Recipes
Here is a selection of zucchini side dishes to enjoy alongside your main dishes!
Sauteed Zucchini
Simple and bursting with flavor, this Sautéed Zucchini recipe is a great back-pocket side dish for the summer. Easy to make, vegan and gluten-free.
Grilled Zucchini with Zaatar
A simple recipe for Grilled Zaatar Zucchini with garlic, lemon, and a dollop of labneh or yogurt. Full of flavor, delicious and healthy!
Zucchini Tian
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.
Sauteed Zucchini Ribbons
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!
Vegetarian Zucchini Recipes
Zucchini Blossom Quesadillas
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!
Zucchini Rolls 
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.
Baked Quinoa with Zucchini, Corn and Tomatoes
Baked Quinoa with Zucchini, Corn and Feta, topped with a fresh Tomato Relish. A healthy, easy vegetarian dinner recipe, perfect for summer!
Fregola with Corn, Zucchini & Basil
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!)
Roasted Sheet-Pan Ratatouille
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.
Kid Friendly Zucchini Recipes
Baked Zucchini with Parmesan Bread Crumbs
This baked zucchini with garlicky parmesan bread crumbs is hard to resist- even kids love this recipe!
Zucchini Fritters
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! Kid-approved!
Best Zucchini Recipes: Appetizers and Snacks
Zucchini Scallion Pancakes
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.
Zucchini Dip
This luscious Zucchini Dip is perfect for dipping pita bread, chips or veggies- a flavorful dip similar to baba ganoush but with zucchini instead of eggplant!
Quick pickled Zucchini
aked Squash Blossoms (Dolmas Style!)
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.
Quick Zucchini Recipes
Kung Pao Zucchini Noodles 
A simple delicious recipe for Kung Pao Zucchini over noodles or rice. Fast and flavorful this zucchini recipe is vegan and gluten-free adaptable!
Zucchini Pasta
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 Stir Fry with Corn & Basil
A fast and healthy dinner- Zucchini Stir fry topped with your choice of shrimp, crispy tofu or chicken. Simple and adaptable. Vegan, Gluten-free!
Soup Recipes with Zucchini
Curried Zucchini Soup
Curried Zucchini Soup with ginger and mint. A fast and easy vegan-adaptable zucchini recipe that is healthy and flavorful.
Farmer’s Market Vegetable Soup
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!
Zucchini Basil Soup
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!
Best Salad Recipes for Zucchini
Marinated Zucchini Salad with Chickpeas and Feta 
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 with Grilled Zucchini
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
Zucchini Bread
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 Corn Bread
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!
Double Chocolate Zucchini Muffins
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!
Chef’s Tips for Cooking with Zucchini
- Season well. Because zucchini contains mainly water and is mild in flavor, seasoning goes a long way! Feel free to get creative- it is a blank canvas for your creations. In addition to salt and pepper, try using ingredients like garlic, lemon, red pepper flakes, or fresh herbs to enhance its taste.
FAQs
No, 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.
Yes, you can eat zucchini raw. It can be sliced into thin ribbons and added to salads or pickled. Raw zucchini has a crisp texture and a mild, slightly sweet flavor.
If using smaller zucchini with thin skins, there is no need to peel the zucchini before baking.
Zucchini can be cooked using various methods, including:
Sauté: Cut zucchini into slices or strips and sauté in a pan with a bit of oil until tender.
Grill: Slice zucchini lengthwise, brush with oil, and grill until grill marks appear.
Bake: Toss zucchini with olive oil, salt, and pepper, and roast in the oven until golden and tender.
Steam: Cut zucchini into bite-sized pieces and steam until tender.
Fry: Coat zucchini slices in a batter or breading and shallow fry until crispy.
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.
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.
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.
Freeze, dehydrate, or pickle!
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.
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!
xoxo
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Best Baked Zucchini
35 Healthy Delicious Zucchini Recipes
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Vegetable
- Method: oven
- Cuisine: American
- Diet: Vegetarian
Description
Here is a collection of our best Zucchini Recipes that you’ll want to make all summer long. As a chef, I love summer zucchini for its versatility and ease of cooking. You can use it in so many ways. Here is my favorite Baked Zucchini recipe:
Ingredients
- 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
Instructions
- 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!
Notes
Leftovers will keep up to 4 days in an airtight container in the refrigerator
Nutrition
- 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
Wow, so many yummy zucchini dishes to try. I love the baked zucchini with garlicky Parmesan breadcrumbs. I enjoy them for lunch with a salad.
Looking forward to trying the zucchini cakes, as the broccoli quinoa cakes are one of my all time favorites and a staple in my house.
Thank you for sharing your love of food.
My favorite zucchini recipes are Zucchini Bread and Zucchini Lasagna!!! Your recipes are perfect!
I love zucchini and often eat it for breakfast. I am looking forward to trying some of these recipes.
I’m usually in a hurry in the morning, so I like to cut the zucchini into chunks and sear it in a hot cast iron pan then add tomatoes, sherry, salt, and pepper and cook it until the tomatoes are soft. Then I serve it with a side of dahl or some other hearty legume.
My mom always made Mexican succotash, and I’m excited to try zucchini with Zaatar!
yum!
Oh how to use the zucchini that grow extra large sometimes over night. I like to peel them and slice across into 1/2 inch wide discs. Then coat with flour, stirred egg with a little pepper and finally Italian bread crumbs and place on a cookie sheet coated with cooking spray, into the oven for 30 minutes at 350 degrees.
Use the pre-baked medallions instead of noodle to put together your favorite layered lasagna with tomato based sauce, mozzarella cheese, pre-cooked Italian sausage and whatever you choose in a 9″X13″ baking dish. Bake for an additional 35 to 40 minutes at 350 degrees and enjoy…..
This sounds wonderful David!
This can also be a “Zucchini Parmesan” by combining Parmesan cheese with the bread crumbs and sprinkling some on top before baking the final time. DPR
Love it- thanks Pam!
These all look amazing. I look forward to trying so many of them with all of the zucchini I have. One of my favorite ways to use surplus zucchini is with a coconut curry soup that uses zucchini and potatoes with tofu croutons.
Thanks for this website, it has truly made it possible to be much more vegetable forward and even shed a few pounds.
thanks so much Jennifer!
YUM! So many great recipes to try!!! My favorite way to use up excess zucchini is with zoodles… but dang, zucchini bread is calling to me about now…!
The Zucchini Lasagna is amazing! I’ve been making a version similar to this recipe for a long time and will give this one a whirl. I love the texture and the flavor Zucchini adds to this version this adds. Also love the Zucchini Bread.
My favorite zucchini recipe is zucchini walnut lasagna.
Yum!
Zucchini bread recipe was a great change from my usual one. Thanks!!
Love your zucchini cakes!
Thank you for ALL that you do – you are so kind and generous with your amazing recipes! So happy to have found you! C. xo
Thanks Christina!
Zucchini is one of our favorite summer veggies and so versatile! Last night we made it into pasta with homemade pesto. Delish! I can’t wait to try these recipes! They all look fabulous!
My favorite is still zucchini bread!
I’m loving this zucchini community you’ve inspired! 🙂
My favorite of your zucchini recipes so far is a tie between the zucchini rolls and the grilled zucchini with zaatar. The latter was my first introduction to zaatar and now I’m hooked and regularly keep it stocked in my kitchen. I also tried a twist on the rolls and made a vegan zucchini baked “ravioli” dish, which rocks, especially when the fresh basil and lemon zest shines through. YUM! Looking forward to trying more of your zucchini recipes.
Thanks Bethany!
I love your site and all of your magnificent photos and clear and concise recipes. We made zucchini fritters last week, like 4 times they were so ah mazing! I could eat them everyday! These zucchini recipes are fantastic, zucchini is quite possibly my favorite vegetable.
Awesome Cindi!
I love Zucchini! My favorite way to make It is sauteed with fresh corn off the cob, onions, and yellow squash! Add a pinch of salt and pepper and you are on your way!!
I can’t wait to make the zucchini gratin and the pickled zucchini!! Thank you, as always, for sharing such yummy and beautiful recipes!!
My favorite recipe of all is the zucchini roll ups. I’ve made them several times all with great success. I’ve even been able to change the filling by adding finely chopped veg broccoli, spinach and tomato and using the low fat Alfredo sauce (another fav) instead of marinara. We both love your blog and often turn to it for inspiration!
Oh my goodness- those zucchini fritters are the bomb! Crispy outside and yummy. Thanks for a new way to use up the ones that have gotten too big overnight!
My go-to zucchini recipe is one that I make for my daughters; zucchini muffins. I just called them green monster muffins!
All of these recipes look fabulous. I can’t wait to try them all.
zucchini lasagna has been a year round favorite of mine!!
One of my favorite zucchini recipes is the grilled zucchini because it’s easy, tasty and healthy. But when I want to spend a little more time, there’s nothing like the zucchini rolls! They curb any craving for the traditional eggplant rollatini.. Every Feasting at Home recipe comes out perfect! The only reason I don’t take pictures is because they don’t do the dish justice.
Thanks so much Carmen!
I was kind of getting sick of my roasted zucchini so this article came at a great time; thank you!!
My favorite way to use zucchini is on summer squash pizza all shredded up with gruyere. It’s delicious but my kids hate it!
Yum!