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 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!
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
I love ALL of your recipes. You are truly a phenomenal chef, and since we eat with our eyes first, your plating is enticing. I print out all of your recipes, especially my favorite, zucchini. Thank you, Sylvia!!!
Thanks so much Colette!
Your recipes look delicious. Can’t wait to try them!
Your recipes look divine in every way. Super excited to try your fabulous looking recipes! My parents and I grow so many beautiful organic vegetables and our zucchini always gives so much. We tried Coco Zelle for the first time in our garden and we love it so much! It’s very meaty. We will always grow it in our garden now. I was looking for recipes and we found your beautiful recipes and we are excited to try them! Thank you so much for sharing. Much love.
Awesome Azalea, love that you grow your own veggies and zucchini. I’ll have to hunt down Coco Zele! Thanks so much. xo
I am so glad I inspired you to try Coco Zelle zucchini Sylvia. My boyfriend and I found the organic seeds online and had heard of it being delicious. They give so much too. I personally love my zucchini’s when they are smaller. You know how zucchini can hide lol well some of the Coco Zelle got huge and they are still delicious. They have beautiful stripes on them. Lighter green with dark green. Let me know what you think.
I will! Thanks!
Such a great collection! Zucchini lasagna is the best.
I should also have mentioned David Lebowitz’s recipe for zucchini cake with a crunchy lemon glaze. It is SOOOOOOOO delicious!
Your recipes and your photos are exceptional. The baked quinoa dish it delicious! I really love the diversity and versatility of this vegetable and the fact that it lends itself to such a variety of food favorites from appetizers to dessert. Speaking of zucchini dessert, try the zucchini blueberry snack cake from The View From the Great Island. If you don’t mind the calories and the sugar it is absolutely superb!
Thanks Lois! Appreciate the tip!
One of my current favourites, other than your zucchini lasagna is 15 minute creamy avocado past but with zucchini noddle from Oh She Glows. Chocolate zucchini cake is also a favourite (my sister’s recipe)
Thanks Gwen!
Zucchini lasagna and ratatouille are probably my favorite ways to eat zucchini. Zucchini bread is a lovely treat, too! I’d like to try those fritters, they look delightful – always so many fun recipes on here!
Thanks Jenny!
I love the zucchini fritters! And the soup is great, too
Love so many of these ideas and can’t wait to try them. My young children are still wary of zucchini apart from in stir fries but absolutely love zucchini and lime cake. A great recipe, albeit in UK quantities, can be found here: http://allrecipes.co.uk/recipe/33416/courgette-and-lime-cake.aspx
Sounds so tasty!
Current go to zucchini recipe:
Zucchini ribbons, arugula and shaved parmesan dressed with an olive oil/lemon juice/cracked pepper combo; h/t Smitten Kitchen. Trying to figure out the best type of nut to add for crunch! I will definitely be trying out the Kung Pao Zucchini recipe!
Yum!
I have been making a spiralized zucchini recipe that’s almost the same as the ribbons one-minus the lemon-and my pickiest carb child will actually eat it!
Sylvia,
Thank you for the wonderful index of zucchini recipes. I discovered you and your recipes in the beginning of the pandemic. During that time I would try at least 3 new recipes of yours each week. It honestly was one of the good things that came out of the pandemic for me. I have made several of your zucchini recipes, but the one that stands out the most for me is your zucchini basil soup. Once things started opening up here in California, I was invited to a girlfriends potluck dinner. I brought your zucchini soup and all the ladies wanted the recipe! The best part was that it was sooo easy to make.
Thank you for all of your recipes and inspiration.
You’re the best,
Amy
Thanks so much Amy- don’t you love those silver linings? xoxo
Thank you for all the recipe ideas! In the summertime my favorite thing to do with zucchini is to honestly just get out of the house, slice it up and toss it on the grill. I’m always on the lookout for new ideas for grilling my veggies! 😀
Thanks Bethany!
I’m rating the zucchini lasagna recipe ahead of time as I love zucchini lasagna. I have my own recipe that was 5 starred (not on the internet but at a gathering), even by a gourmet cook I know and your recipe really looks and sounds great! I have never done zucchini fritters but will now because, again, it looks like it would be a hit out of the “stovepark”. :-)) I will definitely make these and rate them very, very soon. Thank you for all you do!
Thanks Marie!
Thank you Sylvia for these recipes! So many recipes from this blog are super delicious, creative and diverse in flavors. Great ways to use an abundance of zucchini on hand. I look forward to trying them all out especially the Zucchini lasagna (without noodles).
One of my fave ways to use zucchini is simply, grill them with a little salt, pepper and oil until tender but crisp, and serve them with a topping of green onions or chives that’s been lightly sautéed in olive oil. Yum!
Sounds delicious Mei!
Zucchini rolls, yummm!
Sylvia—
I’m excited to try these zucchini recipes! Every recipe I’ve ever made from your blog has not only been a delight for the tastebuds, but for the eyes, as well! (What is that adage about eating with your eyes first?)
As for my favorite, quick, go-to recipe for zucchini? It’s this simple one for a side dish I made up a few years ago.
Put a liberal amount of olive oil in a heavy bottomed skillet and heat on medium high. Add rounds of tender, young zucchini sliced about 1/2 inch thick. Season with salt, pepper, and garlic powder. Sear zucchini rounds just a couple minutes (without stirring or moving) until the zucchini is golden brown and carmelized on the bottom. Turn over, season, and cook for even less time on the second side. Top with a generous amount of shredded Asiago (I like peppered Asiago) and freshly squeezed lemon juice. It’s delicious and my husband calls it vegetable candy!
Hi Leslie, I make it this way too and absolutely love it! Only difference is I use pecorino or parm but will have to try it with peppered Asiago. Sounds tasty!
Love all your recipes but my favorite is Zucchini Rolls, I also love your Zucchini Cornbread Recipe, so delicious!
Thanks Mary!
Made the sautéed zucchini ribbons ( I sauteed in butter). Super simple, tasty and makes a pretty side. It was a nice compliment with our grilled lamb steaks. For whatever reason, I’ve always overcooked zucchini & squash, not anymore, as this is an excellent go-by. Thanks for making dinner fast, yet healthy. Sissy
thanks Sissy!
Wow, all of these look amazing! I love the zucchini fritters and lasagna…absolute bliss! A few years ago I dehydrated a bunch of zucchini coins and slabs and gave some to a good friend whose dog got into the bag on his drive home. It’s his dogs favorite snack now! Go figure!
That’s so funny!
My favorite way to make Zucchini, being I am Italian, is Zucchini Parmesan It is easy, healthy and so delicious.
My fav way to cook zucchini – on the grill with butter, salt and pepper.
And a little garlic! Oh my mouth is drooling!
Love my veggie pizza with zucchini slices on top.
Sylvia, I have made your zucchinni bread now three times, doubling the recipe and sharing with friends/family. Everyone loves it! I love that fact that it isn’t sweet tasting, which is good for my diabetic partner.
Thank you!
Great! Thanks Paula!