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
As a vegetarian, I’m always looking for new recipes and find awesome ones on your site, Sylvia. I can’t wait to try the zucchini rolls with spinach and basil. Thank you
So many yummy looking zucchini recipes on this page to try! I will make the zucchini corn stir fry tonight! Can I make the zucchini corn bread gluten free?
One of my go to zucchini recipes is zucchini frittata. Easy and delicious.
Sylvia, YOU have made my conversion to vegetarian, dairy and gluten free diet SO easy with so many creative and delicious plant based recipes. A big thank you from the bottom of my heart.
Thank you for all these fabulous plant based special zucchini recipes
I love the Zucchini Tian! I used to make something similar growing up, but this is much better because it has cumi. Cumin is one of my favorite spices, which we never had in my childhood home.
Zucchini = late summer yum!
My favorite way to cook zucchini is a touch of olive oil and Himalayan pink salt then grilled both sides. Absolute perfection. And I’m definitely going to try the zucchini cornbread – Genius!
Zucchini fritters are over-the-top delicious! Easy to put together and have dinner on the table in short order! I am going to try your zucchini bread next! I haven’t made any in a few years, and am MISSING it in my life! Your recipe looks amazing!
Zuke lasagna!! YES!! I love zucchini but even more I love zucchini flowers. I would love to see a recipe of yours for squash flowers! I see them in quesadillas but would love more! Thanks for your recipes!!
great recipes. we grow our own so wi can control the size. also Italian zucchini. which a better texture great to pickle stays crunchy when cooked we make a boat scrape out seed and stuff with medium heat sausage tomato sauce Witt oregano sausage is pre salted stuffed covered with sauce and provolone baked till cheese melts and serve with a side of thin spagetti
King Pao zucchini was delicious. Put it over zucchini noodles because we are swimming in the zukes. My all time fave way to eat zucchini is definitely squash boats with meat filling, but the Kung Pao might edge that out!
*Kung Pao🙄
I love your Zucchini Fritters!
When I’m pressed for time I love to half a Zucchini and roast or grill them with a little olive oil, salt pepper, red pepper flakes and grated Parmesan. A splash of lemon before serving gives them an extra zing. 😊
I bake a Chocolate Zucchini Cake that uses grated zucchini folded into the batter. It’s a family favorite and a clever way to sneak veggies into a dessert!
Your recipes are always delicious. I never considered subscribing to a recipe blog but I am excited every time your email comes through with new ideas and recipes. Thank you so much!
Awww, thanks Lori!
My family are not huge fans of zucchini, so I tend to hide it when I use it. I want to try at least a few of these recipes – the zucchini fritters looks delicious. There’s a zucchini pizza we made a couple times last year – found the recipe online – that was really good, too.
When I don’t have much time I slice zucchini and saute it with sliced onions and garlic and add thyme or other herbs. I’d like to try some of your recipes when time permits.
Thanks for sharing these great Zucchini Recipes!! I am excited to try all of them!!
Your zucchini fritters are on rotation around here, but my favorite way to eat this veggie is to slowly saute it with onion and marjoram, with a splash of white wine at the end, then toss it over pasta with lots of parma cheese. Divine.
There are so many recipes here that I want to try! Zucchini is wonderfully versatile. My favorite way to use it is in a warm millet or quinoa salad. I grill or broil zucchini, eggplant, red onions, peppers and tomatoes and toss them with millet and a balsamic vinaigrette. Of course fresh basil tops it off. Thanks for all these exciting recipes to try.
We love zucchini in our house. Our favourite way is grilled on the BBQ with a touch of olive oil and Italian seasonings. Love zucchini in stir fry with any protein. Zucchini fritters are my daughter ‘s favourite. It’s so versatile and so delicious!
I love the zucchini noodles with chili flakes and garlic.
Raw zucchini with a sprinkle of salt and EVO, delish. Baked zucchini lasagna, delectable. Thank you, Sylvia.
Can’t wait to try the zucchini lasagna, hummus, and tian; actually all of these look yummy. Right now my favorite zucchini recipe is a zucchini and corn crustless quiche.
I love simple panko crusted fried zucchini. Second runner up, zucchini lasagne using zuchinni strips instead of pasta.
We love zucchini! Our family enjoys grilling, in salads, taco boats and even with lentils. We can’t wait to try some of these new recipes!
I LOVE the zucchini lasagna. I made the zucchini bread listed here and brought it into work. It was a hit!