37 Easy Zucchini Recipes

Zucchinis are delicious, versatile vegetables that are inexpensive and easy to prepare. They come in various shapes and sizes, and this vegetable has become very popular over the years because of its versatility.

Zucchinis are low in calories and high in fiber, vitamins C and B6, potassium, folate, magnesium, iron, copper, manganese, phosphorus, zinc, vitamin K, thiamin, riboflavin, niacin, pantothenic acid, biotin, calcium, and protein.

37 Easy Zucchini Recipes

The nutritional value of zucchinis makes them ideal for adding flavor to soups, salads, pasta dishes, and casseroles.

There are many ways to cook zucchinis, such as grilling, roasting, steaming, sautéing, baking, boiling, microwaving, or stir frying.

Whether you want to enjoy zucchinis raw or cooked, they are sure to add variety to your meals – and we have some top options and recipes to help you bring zucchini to life, and enjoy your greens in a whole new way!

1. Zucchini Bread

We kick off our recipes with tasty zucchini bread – one of those simple recipes that everyone loves. It’s also an excellent source of fiber, which helps keep you full longer.


  • 3 ½ cups grated zucchini
  • 2 ½  cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp  nutmeg
  • 2 tsp orange zest
  • 2 tsp fresh rosemary, minced
  • ⅓  cup orange juice
  • ½ cup avocado oil (or olive oil)
  • 2 eggs
  • 2 tsp vanilla
  • 1 cup pecans, or walnuts, toasted


  • Preheat oven to 350???? and oil a baking sheet.
  • Grate zucchini and place aside.
  • Mix dry ingredients in one bowl, and then mix eggs, vanilla and orange juice in another bowl. Mix in zucchini and add dry ingredients. Mix well, and add nuts.
  • Pour batter into a pan and bake for 50-60 minutes.

2. Tomato Zucchini Gratin

This recipe combines two tasty treats – tomatoes and zucchini – for a healthy, delicious meal.


  • 3 slices bread
  • 4 tbsp olive oil, 
  • 1 tbsp fresh thyme, chopped fine
  • 1 tbsp fresh oregano, chopped fine
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp red pepper flakes 
  • 1 ½ oz Parmigiano Reggiano, grated
  • 2 lbs tomatoes, sliced ½ inch thick 
  • 1 lb zucchini, sliced ¼ inch thick 
  • Salt and Pepper to taste
  • 1 tbsp red wine vinegar
  • 2 large cloves garlic, minced
  • 1 tbsp shallot, diced
  • ½ cup fresh Basil leaves


  • Preheat the oven to 400°F. 
  • Tear the bread to make breadcrumbs and bake for 3-5 minutes.
  • Add bread, two tablespoons of oil, salt, pepper, oregano, thyme, red pepper flakes and parmesan in a bowl and set to one side.
  • Layer slices of tomato and zucchini in a pan, and salt and pepper.
  • Add remaining ingredients and pour over the pan. Top with breadcrumbs and bake for 15-20 minutes. Serve with basil leaves. 

3. Baked Zucchini And Pecorino

A simple baked zucchini recipe that is perfect for summer!


  • 4–5 medium zucchini, sliced into 1/3 inch thick disks  
  • 2 tbsp olive oil
  • 1 tsp granulated garlic powder
  • ½ tsp salt
  • ½ tsp pepper
  • ¼ tsp chili flakes
  • ¼ cup finely grated pecorino cheese
  • 6–8 torn basil leaves


  • Preheat the oven to 425°F. 
  • Slice zucchini, place in a bow and drizzle with oil and other seasonings. Place in a pan and sprinkle with cheese.
  • Bake for 18 minutes, rotating throughout. Serve with basil leaves.

4. Baked Quinoa With Zucchini And Corn

Quinoa is an ancient grain from South America that has recently become popular in the United States. It’s high protein content makes it a great choice for vegetarians and vegans, and it pairs beautifully with zucchini!


  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 small zucchini, diced
  • 1 ear corn
  • 2 garlic cloves- minced
  • ½ jalapeno – finely chopped 
  • 1 ½ cups water
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 cup rinsed quinoa
  • ½–1 cup cheese ( feta, goat, mozzarella balls, etc…)

For Tomato Relish:

  • 1 pound cherry tomatoes, cut in half
  • ¼ cup chopped fresh Italian parsley
  • ¼ cup sliced onion
  • 1 tbsp olive oil
  • 1 tbsp lemon or lime juice
  • Pinch salt and pepper.

For Smoked Paprika Yogurt:

  • ½ cup plain yogurt, or sour cream
  • Squeeze of lime
  • Pinch Of salt
  • ½ tsp smoked paprika
  • Fresh parsley or cilantro for garnish


  • Preheat the oven to 400°F. 
  • Heat onion and zucchini for 6 minutes, add jalapeno and garlic and reduce heat, cooking for 4 minutes. Sautee the corn and add to zucchini with salt, spices and water. Bring to a boil and add quinoa. 
  • Stir, add cheese and cook for 35-40 minutes. Remove the lid for the last 5 minutes.
  • Place relish ingredients in a bowl and toss, and then add smoked paprika yogurt ingredients in a bowl and stir. Serveon the side.

5. Zucchini Ratatouille

Combine tasty zucchini and eggplant in this delicious ratatouille recipe. This dish can also be served as a side dish or main course.


  • 3 Japanese eggplant or one large eggplant
  • 1 red or yellow bell pepper
  • 2 medium tomatoes
  • 2 zucchini or summer squash
  • 1 onion
  • 8–14 garlic cloves, whole, peeled
  • 2–3 tbsp fresh herbs – thyme or rosemary or combination of both
  • Olive oil for drizzling
  • Salt and pepper to taste
  • Splash balsamic vinegar
  • Optional Garnishes: Italian parsley or fresh basil ribbons, capers, chili flakes, olive oil
  • Serve with pasta, soft polenta, whole grains, or feel free to add beans, sausage, chicken.


  • Preheat the oven to 400°F and place parchment on a pan.
  • Peel the eggplant and chop into 1⁄2 inch thick pieces. Chop the pepper into ½ inch strips and tomatoes into ¾ inch wedges. Slice the zucchini and onions.
  • Lay the beg on the baking sheet, add garlic, herbs and oil and roast for 20 minutes. Mix, and roast for another 20 minutes. Reduce heat to 300°F and roast until tender.
  • Taste and season with balsamic vinegar and salt.

6. Zucchini Lasagne

This lasagna has all the flavors of traditional lasagna but uses zucchini instead of noodles! It’s easy to prepare, tastes great, and makes a healthy dinner option.


  • 2 ½ – 3 lbs zucchini cut to ⅓  inch thick.
  • Olive oil
  • Salt and pepper

 “Meat” Sauce:

  • 2 tsp olive oil
  • 1 onion
  • 4–6 garlic cloves
  • ¼ tsp fennel seeds (optional)
  • 1 ½ lbs ground lamb, beef, turkey, or vegan substitute
  • 1 tsp salt
  • ¼  tsp pepper
  • 1 tsp dried oregano
  • 3 cups marinara sauce 
  • Pinch chili flakes
  • 8 basil leaves, torn

Ricotta Mixture:

  • 15–16 ounces whole milk ricotta
  • 1 egg
  • ⅛ tsp nutmeg
  • 2 ounces pecorino romano


  • Preheat oven to 425°F
  • Slice zucchini, brush with oil and bake in the oven for 20 minutes. Set aside.
  • Add fennel, onion, garlic and oil to a pan and saute for 1-2 minutes. Add meat or vegan alternative, reduce heat and cook for 8-10 minutes. Drain fat and return to the pan with salt, pepper, oregano and two cups of marinara sauce. Stir.
  • Mix ricotta cheese, egg and nutmeg in a bowl.
  • Add half a cup mariana to a pan, later zucchini and add meat sauce. Add ricotta mixture to the top, sprinkle pecorino cheese and continue to layer. 
  • Cover with foil, bake for 20 minutes and then remove foil and bake for 5-10 minutes.

7. Zucchini Tian

This is an Italian dish that combines pasta and vegetables, and is a truly delicious treat.


  • 2 large onions, sliced
  • 2 tbsp olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small Lemon 
  • 2 tsp cumin seed
  • 1 tsp ground coriander
  • ½  tsp salt, plus more for sprinkling
  • Cracked pepper
  • 2 lbs zucchini 
  • ¼ cup chopped Italian parsley


  • Cook onions and garlic in olive oil, reduce heat and add lemon zest and juice, tomatoes, salt, spices and pepper. Simmer for 5 minutes.
  • Place ⅔ of the sauce in a separate bowl, and add the rest to the bottom of the pan. Layer zucchini, add salt and pepper, and continue to later until all zucchini and tomato sauce is used.
  • Cover with foil and bake for 40 minutes. Uncover and bake for 15 minutes. 

8. Zucchini Cornbread

Zucchini cornbread is a wonderful way to use up your garden bounty! The batter can be made ahead of time and frozen. Just thaw overnight in the refrigerator and then pop it in the oven when you need it.


  • 10 oz grated zucchini
  • ¼ tsp salt 
  • ½  cup butter
  • ¾  cups cornmeal
  • 1 ½ cup flour
  • 1 tsp sea salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp fresh oregano
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 cup cheddar, grated 
  • 2 eggs
  • ½ cup buttermilk
  • ⅛ cup maple syrup
  • ½ cup corn kernels
  • 2 green onions
  • ½ – 1 jalapeño


  • Preheat oven to 350°F
  • Melt butter in a pan.
  • Mix zucchini and ¼ teaspoon of salt in a pan
  • Combine dry ingredients in a bowl and mix. Beat eggs, syrup and buttermilk in another bowl with the butter. Add to the dry ingredients and fold in zucchini.
  • Bake for 35-40 minutes.

9. Zucchini Double Chocolate Muffins

These muffins are moist, sweet and chocolatey – and have the added bonus of including veggies!


  • 1 ½ cups white wheat flour 
  • ½  cup raw cocoa powder 
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½  tsp sea salt
  • 2 tsp  cinnamon
  • ½ tsp teaspoon chipotle powder
  • ½  cup avocado oil 
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups zucchini, grated
  • ½  cup dried cherries coarsely chopped
  • ¾  cup bittersweet chocolate chips


  • Preheat the oven to 350°F.
  • Add dry ingredients to a bowl, minus the sugar, and mix. Add wet ingredients and fold in zucchini, along with cherries and half a cup of chocolate chips.
  • Add to muffin tins, top with remaining chocolate chips, and bake for 20-22 minutes.

10. Baked Zucchini and Garlic Breadcrumbs

A simple, tasty vegetarian side, this dish is also super easy to whip up!


  • 4–5 small zucchini sliced in half lengthwise
  • Olive oil to coat
  • Salt and pepper to taste
  • 1 cup cherry tomatoes

Parmesan Bread Crumb Topping:

  • ½  cup toasted bread crumbs
  • ¼  cup shredded parmesan or pecorino
  • ½  cup shredded mozzarella
  • 1 tbsp fresh thyme leaves
  • 2 garlic cloves finely minced 
  • Zest of one lemon
  • ¼ tsp salt
  • ¼  tsp pepper
  • ¼  tsp chili flakes
  • 1–2 tbsp olive oil


  • Preheat oven to 425°F
  • Bake zucchini and oil for 22-23 minutes.
  • Mix topping ingredients in a bowl – minus the oil – and mix well. Add the oil at the end and mix again.
  • Remove zucchini from the oven and increase the heat to 475°F. Top with breadcrumb topping.
  • Bake for 5-8 minutes

11. Zucchini Ribbons

This recipe is so quick and easy that you’ll be whipping them up for dinner tonight!


  • 2 tbsps olive oil
  • 2–3 large cloves of garlic
  • ¼ tsp chili flakes
  • 2–3 medium zucchini ribbons
  • Zest of 1 lemon
  • ¼ –½  tsp sea salt, more to taste
  • Squeeze of lemon juice
  • Black pepper to taste

Top with basil ribbons, cherry tomatoes, feta or pecorino, and toasted nuts.


  • Saute garlic, red pepper flakes, and ribbons on medium heat for 1-2 minutes until wilted.
  • Add sea salt and zest and mix with lemon juice and black pepper.
  • Garnish with toppings if desired.

12. Baked Squash Blossoms

These are such a fun way to serve squash blossoms at any time of year. They can be served as appetizers, hors d’oeuvres, or even as part of a salad.


  • 2 tsp olive oil
  • 1 onion, diced
  • 4 garlic cloves, rough chopped
  • ½ lb ground lamb
  • 1 tsp allspice
  • ½ tsp cinnamon
  • ¾ tsp salt
  • 2 cups cooked brown basmati rice
  • ¼ cup chopped herbs 
  • ¼ cup toasted pine nuts
  • 12 zucchini squash blossoms
  • Spray olive oil
  • Tzatziki Sauce, greens, sweet summer tomatoes and fresh herbs to serve.


  • Preheat the oven to 400°F.
  • Cook rice on the stove
  • Heat oil, onion, garlic, and sauce in a pan and cook for 3-4 minutes. Add lamb and season with herbs, spices, and sauce. Mix until cooked, and then add herbs, rice, and pine nuts. Cool for 10 minutes.
  • Add parchment to a baking sheet, spray with olive oil and add lamb into the blossoms. Cook for 15-20 minutes.

13. Zucchini Lasagne Roll-Ups

Lasagna rolls are always a hit at parties. This version has less pasta than traditional lasagna but still tastes great. It’s also much easier to make.


  • 3 large zucchini 
  • 1 tbsp olive oil
  • 4 garlic cloves chopped
  • 1 shallot, diced
  • 3 ounces spinach
  • 1 cup ricotta cheese 
  • 2 ounces grated mozzarella cheese
  • 1 egg
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ cup basil
  • Pinch of chili flakes
  • 1l-2 tsp lemon zest
  • 2 cups marinara sauce 


  • Preheat the oven to 400°F.
  • Slice zucchini and roast on a baking tray.
  • While the zucchini is baking, make the filling by sauteing garlic, shallot, and olive oil. Add spinach, stir, reduce heat and leave to wilt before adding to a bowl with egg, mozzarella, ricotta, basil, salt, and pepper. Stir with lemon zest and chili flakes. 
  • Add mariana to each slice of zucchini and ricotta and roll up. Cover with foil, bake for 15-20 minutes, remove foil and bake for 5-10 more minutes.

14. Zucchini Fritters

Zucchini fritters are super easy to make and taste amazing! They are perfect for summer barbecues and picnics.


  • 4 cups zucchini, shredded
  • ⅔ cup flour
  • 2 large eggs
  • ⅓ cup sliced scallions
  • 2 Tbsp olive oil
  • Sour cream 


  • Springle zucchini with salt in a bowl, and add scallions, eggs, flour, ½ teaspoon salt and ⅛ teaspoons of pepper. Stir until combined and line a plate with paper towels.
  • Add oil to a pan, heat, and add zucchini mixture in mounds. Flatten, press into rounds and cook for 2-3 minutes on each side. Add to plate, and sprinkle with salt.

15. Fregola With Corn And Zucchini

Fregola is an Italian pasta made from semolina flour that has been ground very fine. It’s often used in soups, but can also be eaten plain. This recipe uses corn and zucchini.


  • 8 ounces Fregola pasta 
  • 2 tbsp olive oil
  • 1 large shallot
  • 2 medium zucchini 
  • ½ tsp salt
  • 6 garlic cloves
  • Spinach chili flakes 
  • 1 ear corn
  • ⅓ cup pecorino cheese
  • 15–20 basil leaves
  • Zest of one lemon
  • Optional: 1/4 cup ricotta for extra creaminess


  • Cook pasta and save a cup of pasta water.
  • Heat oil and add zucchini and shallots, season with chili flakes and salt, and cook for a few minutes. Add corn, and saute for 5-6 minutes.
  • Add pasta to this mixture, and then add soil, pecorino, basil, and zest with pasta sauce.

16. Zucchini Corn and Basil Stir Fry

For a twist on a classic stir fry, this is a number one choice.


  • 8 oz tofu, shrimp, chicken breast, or chicken sausage
  • 1–2 tbsp olive oil
  • Pinch salt and pepper
  • ½ cup red onion
  • 4 cups zucchini or summer squash, sliced
  • 2 cloves garlic- rough chopped
  • 1 ear of corn, kernels sliced off ( or sub a fresh red bell pepper, diced)
  • Salt and pepper to taste
  • ¼ cup fresh torn basil or basil ribbons
  • Chili flakes 


  • Add oil to a pan with salt and tofu, shrimp or chicken, Cook until done on all sides, and then add zucchini and cook for 5 minutes. Add garlic and corn and cook for 2 minutes, add salt and pepper and then reduce heat and let steam for 3-4 minutes.
  • Add chili flakes and preferred protein.

17. Scallion Pancakes With Zucchini

A great way to use up leftover zucchini from the garden.


  • ½  cup water
  • ½  cup rice flour
  • 2 eggs
  • 2 tsp hot pepper paste 
  • 2 tsp mirin
  • ¼ tsp white pepper
  • 1 tsp sea salt
  • 1 medium zucchini
  • 1 bunch scallions
  • 1 tbsp raw sesame seeds, untoasted
  • Avocado oil 

Dipping Sauce:

  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar, maple syrup or honey (optional)
  • Pinch of red pepper flakes, if desired


  • Combine pepper paste, water, rice flour, mirin, white pepper, salt and eggs in a bowl and mix, and then add vegetables.
  • Heat oil in a pan and cook veggies, adding sesame seeds. Then serve with kimchi and dipping sauce.

18. Kung Pao Zucchini

This recipe is a great way to enjoy a twist on zucchini and tastes amazing.


  • 1 tbsp olive, coconut or peanut oil
  • 2 med-large zucchini
  • 1 tbsp chopped ginger
  • 2 tbsp chopped garlic

Kung Pao Sauce:

  • 2 tbsp water
  • 2 tsp fish sauce 
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce ( optional)
  • 1 tbsp vinegar
  • 1 tbsp sugar, honey or agave
  • 1–3 tsp garlic chili paste

Garnish: sesame seeds, roasted peanuts, green onion (sliced at a diagonal) with two servings of cooked noodles or rice.


  • Cook noodles or rice on the stove. Mix Kung Pao sauce ingredients together in a small bowl and place by the stove.
  • Heat oil over medium to high heat and cook zucchini for 7-8 minutes. When done, make a well in the middle and add garlic, ginger, and oil and stir for 2 minutes. Add sauce and simmer.
  • Serve with toasted sesame seeds, peanuts, chili flakes, or sriracha sauce.

19. Zucchini Noodles

Zucchini noodles are a healthy alternative to pasta that can be made from scratch in less than 10 minutes. They’re also gluten free!


  • 3– 4 medium zucchini
  • 4 large cloves garlic, rough chopped
  • ¼  tsp salt
  • Cracked pepper
  • ¼ cup grated pecorino-romano cheese
  • 3 Tbsps pine nuts-toasted 
  • 2 Tsp Olive oil
  • 8 leaves Fresh Basil, cut into ribbons


  • Slice zucchini and stack, then chop the garlic, grate the cheese and toast the pine nuts.
  • Heat olive oil in a pan, cook salt and zucchini and stir for 8-10 minutes. Once tender, add half the cheese, half the pine nuts, and half the basil. Cook for one more minute and serve with the remaining cheese. 

20. Zucchini Pasta

This recipe makes enough pasta for two people. It’s quick and easy to prepare but tastes like you spent hours slaving away in the kitchen.


  • 8–10 oz pasta cooked in salted water according to the package directions
  • 5 garlic cloves 
  • 3 tbsp olive oil
  • 1.5 pounds zucchini, grated
  • ½  cup chicken or veggie broth
  • 1 lemon, zested and juiced
  • ½  to 1 tsp salt 
  • ½ tsp pepper 
  • 1 bunch parsley, chopped small
  • ½  cup Parmesan


  • Cook garlic in oil for a minute, then add zucchini, broth, and lemon zest, allowing the zucchini to soften.
  • Add lemon juice, salt, pepper, and lemon juice and toss, then add pasta and parmesan. 

21. Zucchini Corn Tofu Stir Fry

Turning your zucchini into a delicious stir fry is a great way to use up some of those summer squash that are starting to get a little too big for their britches.

This recipe uses tofu and corn, but you can easily substitute chicken or shrimp if you’d like.


  • 8 ounces tofu, shrimp, chicken breast or chicken sausage
  • 1–2 tbsp olive oil
  • Pinch salt and pepper
  • ½ cup red onion, or 2 shallots
  • 4 cups zucchini 
  • 2 cloves garlic- rough chopped
  • 1 ear of corn
  • Salt and pepper 
  • ¼ cup fresh torn basil
  • Chili flakes


  • Heat oil with salt and pepper, and add protein sauce, reducing the heat until cooked. Add onion and saute, and then add zucchini and cook for 5 minutes.

    Add corn and garlic and cook for two minutes. Reduce heat and simmer for 3-4 minutes, then add basil, and chili flakes, and add protein.

22. Vegan Quesadillas

These quesadilla recipes are perfect for when you want something quick and easy to eat on the go. They also make a great appetizer at parties!


  • 10–12 small tortillas 
  • Cashew Cheese (or sub goat cheese, smoked mozzarella, melty cheese or vegan cheese)


  • 1–2 tbsps olive oil
  • 1 sweet onion
  • 2 cups of veggies, diced small or thinly sliced- zucchini, summer squash- or add peppers, corn, mushrooms, etc.
  • 2 cloves garlic, rough chopped
  • ½ tsp salt
  • ½ tsp cumin
  • ½ tsp dried oregano, or thyme
  • 6–10 squash blossoms-optional

Poblano Salsa:

  • 1 large fresh poblano pepper
  • 1 cup cilantro ( small stems ok)
  • ½  cup pumpkin seeds
  • ¼  cup olive oil
  • ¼  cup water
  • 2 garlic cloves
  • ½ tsp salt
  • 1 tsp coriander
  • Cashew cheese


  • Make sauce by roasting the poblano chili, and then steam for 10 minutes before removing the seeds and stem, then blend in the food processor with the remaining sauce ingredients – leave a little texture.
  • Add to a bowl and serve at room temperature.
  • Make the filling by sauteing onions for 10 minutes, and then add the remaining ingredients and assemble the quesadillas. Pan sear on each side until toasted.

23. Grilled Zucchini With Zaatar

This is a delicious dish that is perfect for a dinner party – it’s quick, easy, and tastes great!


  • 2 lbs zucchini (or summer squash)
  • 1–2 Tbsps Olive oil
  • 2 Tbsp Zaatar spice
  • 1 tsp salt
  • 3 cloves garlic, finely minced

Garnish with flat-leaf parsley or cilantro, a squeeze of lemon, olive oil, baby tomatoes and chili pepper, and serve with tzatziki sauce or yogurt for extra richness.


  • Slice zucchini and add to a bowl with the other ingredients until coated. Grill for 5 minutes, reduce heat and cook for 5 minutes. When tender, cover with foil and cook for 5-10 minutes.
  • Serve

24. Pan Seared Halibut and Zucchini Noodles

A simple but elegant recipe that will impress any guests.


  • 8–10 ounces halibut 
  • 1 garlic clove, smashed
  • 1–2 tbsps olive oil
  • Salt and pepper to taste


  • 1 tbsp olive oil
  • 1 shallot, sliced thin
  • 3 garlic cloves, rough chopped
  • 12–16 ounces zucchini noodles
  • Salt and pepper to taste
  • 2 tsps lemon zest
  • ½ cup chopped Italian parsley 
  • 1 tbsps lemon juice

Garnish with sweet cherry tomatoes, chili flakes, shaved pecorino cheese ( optional)


  • Heat garlic in a pan, and then pat fish with salt and pepper and sear. Cook through for 3-6 minutes.
  • Heat oil and add garlic, shallots, noodles, salt and pepper and saute for 4 minutes. Divide and serve with garnishes if desired.

25. Zucchini Cakes With Jalapeno and Lime

These cakes are great served as appetizers at parties, and can also be served as a unique entree.


  • 1 lb zucchini, grated.
  • 1 tsp salt
  • 1 garlic clove
  • 2 scallions, finely sliced
  • 2 tsps chopped jalapeno 
  • ¼ cup chopped cilantro 
  • From ½ a small lime
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 egg
  • ½ cup bread dry crumbs.
  • ½ tsp baking powder
  • ½ cup grated cheese


  • Grate zucchini and strain with salt for 30-60 minutes. Combine spices in a bowl and mix, add eggs and breadcrumbs with baking powder and mix to a paste.
  • Heat oil and add the mixture in rounds the size of golf balls. Sear on each side for 5-6 minutes, and serve with lime and sour cream.

26. Thai Zucchini Curry

This recipe is super easy to throw together and how delicious it tastes! This dish is perfect for summer when you want something light but filling.


  • 1 pound chicken breast, thinly sliced 
  • 1 pound of zucchini, sliced
  • 1 cup onion, sliced
  • 1 cup bell peppers, sliced
  • 1 cup cherry tomatoes, halved
  • 2–3 tbsp red curry paste
  • 1 can of coconut milk
  • ½  cup water or chicken stock
  • 2 tbsps brown sugar
  • 1 ½  –2 tbsp fish sauce
  • 3 kaffir lime leaves, thinly sliced
  • 1 cup fresh Thai basil


  • Mix curry paste and half coconut milk to a pan and stir, then add the rest of the coconut milk, chicken and chicken stock.

    Stir and cook for 5-6 minutes, and add onion, bell peppers, tomatoes, zucchini and vegetables, Reduce heat and cook for 4-5 minutes.
  • Add remaining ingredients and cook for 2 minutes. Reduce heat, add basil and serve with rice.

27. Farmers Market Vegetable Soup

Soup is the perfect solution on cold winter nights – and this tasty recipe uses seasonal ingredients for added bonus points!


  • 1–2 tbsps olive oil
  • 1 medium onion diced 
  • 2 cups diced carrot 
  • 2 cups diced celery
  • 1 cup diced fennel bulb 
  • 4 cloves garlic
  • 1 tbsp fresh thyme
  • 2 tbsps white wine
  • 2 cups diced zucchini 
  • 2 cups chopped green beans
  • 1 ear corn, kernels cut off
  • 4 cups veggie stock or broth, chicken or beef stock, or bone broth
  • 2 cups water
  • 2 bay leaves
  • 1 tsp salt


  • ¼  cup fresh Italian parsley 
  • ½ tsp of lemon or vinegar 
  • Pepper, cayenne, or chili flakes 
  • Olive oil, gremolata or grated pecorino cheese


  • Add oil, onion, carrots, celery, garlic, thyme and fennel to a pan and cook for 7-8 minutes with a splash of white wine.
  • Add zucchini and green beans with vegetables, salt, bay leaves and stock.
  • Simmer and cook for 10-12 minutes, add corn and cook for 3-4 minutes.
  • Taste and season
  • Serve

28. Zucchini Hummus

A great dip for veggies or pita chips, this tasty hummus also works perfectly as an appetizer or snack.


  • 1 ½ lbs zucchini 
  • 2–3 cloves garlic
  • ⅛ cup lemon juice
  • ¼ cup tahini paste
  • ½ tsp salt
  • ½ tsp cracked pepper
  • ¼ cup or more fresh herbs
  • For extra creaminess, add a couple of tablespoons of yogurt!

Garnish with olive oil and zaatar spice or Dukkah. Add chili flakes for a little heat if you like.


  • Slice zucchini, brush with oil and grill on medium heat before placing in foil. Add to a food processor with the rest of the ingredients and puree until smooth. Add to a bowl and add seasoning and garnish.

29. Curried Zucchini Soup

This tasty soup has a lovely flavor that comes from the curry powder and coconut milk. The addition of ginger gives it a nice kick too.


  • 2 tbsps coconut oil
  • 1 medium onion
  • 2 cloves garlic
  • 1 tbsp ginger, 
  • ½ to 1 jalapeño, seeded and chopped
  • 1 ½ tsp sea salt
  • 2 tsp yellow curry powder
  • 2 pounds zucchini or yellow squash
  • 4 cups chicken or vegetable stock
  • ¼ cup cilantro
  • ¼ cup mint leaves
  • Optional Garnish: cilantro, mint, yogurt or coconut milk, chili flakes


  • Add onion, garlic, jalapeno and ginger to coconut oil and heat for 5 minutes. Add curry powder and salt and saute for a few more minutes. Add broth and simmer for 5-10 minutes.
  • Add ingredients to a food processor with two cups of broth and blend until smooth, Add fresh cilantro and mint, and serve. 

30. Mediterranean Salad with Zucchini, Feta and Chickpeas

A delicious salad with lots of flavors and textures. This one is great served at room temperature.


  • 1 ½ cups pearled farro 
  • 3 cups water
  • 1 tsp salt
  • ½ pound zucchini
  • 1 small cup sweet onion
  • 1 small garlic clove, minced
  • ⅓ cup olive oil
  • ¼ cup lemon juice
  • 2 tsps lemon zest
  • 2 tbsps apple cider vinegar
  • 1 ½ cups chickpeas
  • 1 cup Italian parsley
  • ½ cup fresh mint, chopped
  • 2 tbsp fresh oregano, chopped
  • Salt and pepper to taste
  • ½ cup Feta


  • Boil farro and salt for 25 minutes, then drain.
  • Combine remaining ingredients in a medium bowl and set aside to marinate. 
  • Let the farro cool for 30 minutes and toss everything in together. Top with feta.

31. Summer Pasta Salad With Grilled Zucchini, Corn and Cilantro Pesto

This zucchini pasta salad recipe is perfect for summer entertaining because it’s light and refreshing, and the pesto adds just enough flavor without overpowering the other ingredients.


  • 6 ounces pasta
  • 2 medium zucchini
  • 1 red bell pepper
  • ½  an onion
  • 1–2 ears of fresh corn 
  • Oil, salt and pepper
  • Garnish with cherry tomatoes, lime wedges, cilantro leaves
  • Vegan cilantro pesto


  • Spray veggies with oil, add salt and pepper and grill until done. Chop into small pieces, rinse pasta and then drain. Add pesto and veggies, adjust to taste and serve with garnish.

32. Pickled Zucchini and Summer Squash

Pickled vegetables can be used as a side dish, snack, appetizer or condiment. They are great served alongside grilled meats, poultry, fish and seafood.


  • 1 lb zucchini squash.
  • 1 small onion 
  • 1 tbsp salt
  • 1 garlic clove, sliced
  • 1 tbsp fresh dill
  • 1 tsp mustard seeds
  • ½  tsp whole peppercorns
  • 1 small red chile, sliced thin
  • Pickling liquid


  • Slice the zucchini and onion and add to a bowl with salt. Leave to drain.
  • Inside each pickling jar, add a teaspoon of mustard seeds, a tablespoon of till, half a teaspoon of peppercorns, chili pepper and garlic. Layer squash and onions, and add pickling liquid to the top.

33. Sauteed Zucchini With Parmesan

Sauteing gives vegetables a nice flavor boost without adding too much fat. This is a perfect way to use up those extra zucchinis from the garden!


  • 1 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter divided
  • 1 medium yellow onion
  • 4 medium zucchini 
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp dried thyme
  • ¼  cup freshly grated Parmesan cheese


  • Add ingredients to olive oil and heat for 10-11 minutes. Increase heat and cook until zucchini cooked for around 10-15 minutes. Serve with Parmesan.

34. Garlic Butter Sauteed Zucchini

This recipe uses a little bit of both butter and olive oil for a delicious side dish that’s low in calories and high in nutrients.


  • 1 ¼ pounds chopped zucchini
  • 1 tbsp butter
  • 1 tbsp minced garlic
  • 1 scallion
  • 1 to 2 tsp fresh lemon juice 
  • ¼ cup fresh grated parmesan 
  • Salt and fresh ground black pepper


  • Cut zucchini and add to the pan with butter and garlic. Cook for 3-4 minutes. Reduce heat and add lemon juice, scallions and cheese.

35. Stuffed Zucchini

Stuffing your zucchini with a mixture of herbs and spices makes it taste like Thanksgiving dinner. It’s also a great way to get kids involved in the kitchen.


  • 3 medium zucchini
  • 1 pound pork sausage
  • 1 cup dry bread crumbs
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 jar spaghetti sauce
  • ½ cup shredded mozzarella cheese


  • Remove seeds from zucchini and add to a bowl with bread crumbs, sausage, Parmesan cheese and garlic and mix.
  • Stuff zucchini with sausage mixture and bake for 45 minutes with foil on. Remove foil, sprinkle with cheese and cook for another 15 minutes.

36. Baked Zucchini Fries

Zucchini fries are crispy on the outside and soft on the inside. They’re perfect for dipping in ketchup or other tasty dips.


  • Cooking spray
  • ½ cup bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 eggs, beaten
  • 3 zucchinis


  • Combine breadcrumbs and Parmesan cheese in a bowl, and whisk eggs in another bowl.
  • Dip zucchini strips into the egg mixture, then into the breadcrumb mixture, Add to a baking tray covered in cooking spray and bake for 20-24 minutes.

37. Zucchini Risotto

This risotto recipe uses fresh zucchini, and is served hot or cold.


  • 7 cups vegetable or chicken stock
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 cups Arborio rice, uncooked
  • ½ medium zucchini, thinly sliced with a vegetable peeler
  • 10 sun-dried tomatoes, softened and chopped
  • 1 tsp dried thyme, crushed
  • 6 tbsp grated Parmesan (or mozzarella) cheese
  • 1 tbsp chopped fresh basil leaves 
  • Freshly ground black pepper to taste


  • Cook veg or chicken stock.
  • Cook onions in butter and cook for 2 minutes, add rice and cook for 2 minutes, then add in stock, stirring continuously, until all the stock is used up.
  • Add zucchini, tomatoes and thyme, then add basil and cheese.

38. Zucchini Chips

Zucchini chips are crispy, crunchy, and perfect for dipping into salsa or hummus. They’re also great for snacking on by themselves.


  • 1 cup low-fat milk 
  • 1 cup bread crumbs
  • 1 cup shredded Parmesan cheese
  • 1 tbsp garlic powder
  • 1 tbsp ground black pepper
  • 1 zucchini, thinly sliced


  • Add milk to a bowl with bread crumbs, garlic powder, Parmesan cheese and black pepper. Add zucchini slices in the milk and soak for 1 minute. Remove, press into bread crumbs. Add to the baking sheet and cook for 30 minutes.

Final Thoughts

Zucchini is one of those vegetables that can be used in so many different ways. It’s versatile enough to work well in salads, soups, and even desserts, and our recipes will help you see this veg in a whole new way!

37 Easy Zucchini Recipes

Recipe by Jenna
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