14 Fresh & Flavorsome Zucchini Recipes

A collection of the best zucchini recipes for you to try at home – including super easy side dishes, healthy dinners, and veg-packed snacks and salads! I love cooking with seasonal ingredients, so as soon as the first signs of spring start to show, I’m always eager to start experimenting with recipes that celebrate zucchini.

I’d love to be able to tell you that I’ve got a glut of them in my allotment just waiting to be used, but that wouldn’t be true – I’ve had many attempts at being green fingered over the years, and precisely none of them have been successful.

So if you’ve got homegrown zucchini that needs to be used up, I’m quietly very jealous – but these recipes work just as well with veggies from the grocery store! Whether you’re looking for ways to sneak more green veggies into the meals you’re serving to your family (I have a fussy toddler, so I’m absolutely guilty as charged on this front!), or you’re just in the mood for trying something new, I hope you love these ideas just as much as I do. 

Before we jump straight in, I want to share some quick tips about cooking with zucchini that’ll help you to create the best possible results every time: 

  • Choose the Right Zucchini: Look for small to medium-sized zucchinis with smooth, firm skin and no blemishes. Larger zucchinis can be more watery and have tougher seeds.
  • Don’t Overcook It: Zucchini cooks quickly, so keep an eye on it to avoid mushiness. Whether sautéing, grilling, or roasting, aim for tender-crisp textures. I’ve got you covered in this respect with the cooking times I share here for these zucchini recipes, but of course, all appliances vary and it’s always worth being mindful!
  • Salt to Remove Moisture: For recipes like zucchini noodles or baked dishes, sprinkle salt on sliced zucchini and let it sit for 10–15 minutes. This draws out excess water, preventing soggy results.
  • Keep the Skin On: The skin is rich in nutrients and adds a vibrant color and texture to your dish. No need to peel!
  • Use a Spiralizer or Julienne Peeler: For zucchini noodles (zoodles), these tools are essential to get evenly shaped strands that cook quickly and evenly.
  • Grate for Baking: Shred zucchini for muffins, bread, or pancakes. It adds moisture and sneaks in veggies without being overpowering.
  • Pair with Bold Flavors: Zucchini has a mild taste, so it works well with garlic, herbs, lemon, cheese, and spices to enhance its flavor.
  • Combine with Other Veggies: Add zucchini to stir-fries, casseroles, or roasted veggie mixes for variety and balance.
  • Cut Uniformly: Slice, dice, or julienne zucchini evenly to ensure consistent cooking throughout your dish.
  • Don’t Forget the Flowers: Zucchini blossoms are edible and make a great addition to salads or can be stuffed and fried for a unique treat.
  • Freeze for Later: If you have extra zucchini, slice or shred it, blanch for a few minutes, and freeze in an airtight bag. Great for soups, stews, or baking later!
  • Experiment with Cooking Methods: Zucchini can be grilled, roasted, sautéed, fried, steamed, or even baked into desserts—get creative!

1. Roasted Parmesan Zucchini

roasted parmesan zucchini

Crispy, cheesy, and oh-so-simple, roasted parmesan zucchini is the perfect side dish or snack.

Serves: 4

Ingredients:

  • 2 medium zucchinis, sliced into rounds
  • 2 tbsp olive oil
  • 1/3 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Toss zucchini slices with olive oil, parmesan, garlic powder, salt, and pepper.
  3. Arrange on the baking sheet in a single layer and roast for 20 minutes until golden.

2. Cheesy Zucchini Casserole

cheesy zucchini casserole

Layers of tender zucchini, creamy cheese, and crispy topping make this casserole a family favorite.

Serves: 6

Ingredients:

  • 3 medium zucchinis, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated parmesan cheese
  • 1 cup breadcrumbs
  • 1 cup milk
  • 2 eggs, beaten
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F and grease a baking dish.
  2. Layer zucchini in the dish. Whisk eggs, milk, garlic powder, salt, and pepper. Pour over zucchini.
  3. Sprinkle with cheddar, parmesan, and breadcrumbs. Bake for 30–35 minutes until bubbly and golden.

3. Zucchini Pizza Boats

zucchini pizza boats

Zucchini halves loaded with pizza toppings—delicious and low-carb! These are a great choice if you’re following a keto diet, or if you simply want all the flavors of pizza but want something a little lighter. 

Serves: 4

Ingredients:

  • 2 medium zucchinis, halved lengthwise
  • 1/2 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup mini pepperoni slices
  • 1 tsp Italian seasoning

Instructions:

  1. Preheat oven to 400°F. Scoop out zucchini centers to create “boats.”
  2. Fill each boat with marinara sauce, cheese, and pepperoni. Sprinkle with Italian seasoning.
  3. Bake for 15–20 minutes until cheese is melted and bubbly.

4. Zucchini Soup

zucchini soup

Creamy, comforting, and packed with zucchini goodness—this soup is a winner.

Serves: 4

Ingredients:

  • 4 medium zucchinis, chopped
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 2 tbsp olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a pot. Sauté onion and garlic until softened.
  2. Add zucchini and broth. Simmer for 20 minutes until zucchini is tender.
  3. Blend until smooth. Stir in cream and season with salt and pepper.

5. Tomato Zucchini Pasta

tomato zucchini pasta recipe

A simple, vibrant pasta dish that’s bursting with summer flavors.

Serves: 4

Ingredients:

  • 12 oz spaghetti
  • 2 medium zucchinis, spiralized or thinly sliced
  • 1 cup cherry tomatoes, halved
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup grated parmesan cheese
  • Salt and pepper to taste

Instructions:

  1. Cook spaghetti according to package instructions. Drain and set aside.
  2. Sauté garlic in olive oil. Add zucchini and tomatoes. Cook for 5–7 minutes.
  3. Toss with spaghetti and parmesan. Season with salt and pepper, and garnish with chopped parsley, if you like, for an extra pop of color.

6. Ground Turkey and Zucchini Skillet

ground turkey and zucchini skillet

A quick and healthy one-pan dinner packed with protein and veggies.

Serves: 4

Ingredients:

  • 1 lb ground turkey
  • 2 medium zucchinis, diced
  • 1 cup diced bell peppers
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet. Cook ground turkey until browned.
  2. Add zucchini, bell peppers, garlic, smoked paprika, salt, and pepper. Cook for 8–10 minutes.

7. Ground Beef Zucchini Boats

ground beef zucchini boats

Stuffed with savory ground beef and cheese, these zucchini boats are hearty and satisfying. Another great choice for a low carb or keto friendly meal!

Serves: 4

Ingredients:

  • 2 medium zucchinis, halved lengthwise
  • 1 lb ground beef
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1 tsp Italian seasoning

Instructions:

  1. Preheat oven to 375°F. Hollow out zucchini halves.
  2. Cook ground beef in a skillet. Stir in marinara and Italian seasoning.
  3. Fill zucchini boats with beef mixture and top with cheese. Bake for 25 minutes.

8. Grilled Zucchini Salad

grilled zucchini salad

Light, fresh, and smoky, this salad is a perfect summer side dish.

Serves: 4

Ingredients:

  • 2 medium zucchinis, sliced into rounds
  • 2 tbsp olive oil
  • 2 cups arugula
  • 1/4 cup crumbled feta cheese
  • 2 tbsp balsamic glaze

Instructions:

  1. Brush zucchini slices with olive oil. Grill until tender and charred.
  2. Toss with arugula, feta, and balsamic glaze.

9. Zucchini Noodles

zucchini noodles

A low-carb pasta alternative that’s ready in minutes!

Serves: 4

Ingredients:

  • 3 medium zucchinis, spiralized
  • 2 tbsp olive oil
  • 2 garlic cloves, minced
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a skillet. Sauté garlic until fragrant.
  2. Add zucchini noodles and cook for 2–3 minutes. Season with salt and pepper.
 
 

10. Zucchini Pasta Salad

zucchini pasta salad

A refreshing and colorful pasta salad that’s perfect for potlucks or meal prep.

Serves: 6

Ingredients:

  • 3 cups cooked rotini pasta
  • 2 medium zucchinis, diced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1/4 cup black olives, sliced
  • 1/4 cup Italian dressing
  • 1/4 cup grated parmesan cheese

Instructions:

  1. In a large bowl, combine cooked pasta, zucchini, cherry tomatoes, red onion, and olives.
  2. Toss with Italian dressing and sprinkle with parmesan. Chill for at least 30 minutes before serving.

11. Sausage and Zucchini Skillet

sausage and zucchini skillet

A quick, one-pan meal that’s loaded with flavor and easy to throw together. So good for a quick family meal! It’s great with rice or crusty bread, or just on its own if you want to keep the carb count low. 

Serves: 4

Ingredients:

  • 1 lb Italian sausage, sliced
  • 2 medium zucchinis, sliced
  • 1 cup chopped bell peppers
  • 1/2 cup diced onion
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1/2 tsp Italian seasoning

Instructions:

  1. Heat olive oil in a skillet. Sauté sausage until browned.
  2. Add zucchini, bell peppers, onion, and garlic. Cook for 8–10 minutes.
  3. Sprinkle with Italian seasoning and serve warm.

12. Chicken Zucchini Stir Fry

chicken zucchini stir fry

This stir fry is a colorful and healthy dinner option packed with protein and veggies.

Serves: 4

Ingredients:

  • 1 lb chicken breast, sliced
  • 2 medium zucchinis, sliced
  • 1 cup snap peas
  • 1 cup diced bell peppers
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced

Instructions:

  1. Heat sesame oil in a skillet. Sauté chicken until cooked through.
  2. Add zucchini, snap peas, bell peppers, garlic, soy sauce, and honey. Cook for 5–7 minutes. Garnish with sesame seeds, if you like. 

13. Zucchini Muffins

zucchini muffins

Moist, tender, and slightly sweet, these muffins are a great way to sneak veggies into breakfast.

Serves: 12 muffins

Ingredients:

  • 1 cup grated zucchini
  • 1 1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 375°F and line a muffin tin with liners.
  2. In a bowl, mix oil, sugar, eggs, and zucchini. Stir in flour, baking soda, cinnamon, and salt.
  3. Divide batter among muffin cups and bake for 20–25 minutes.

14. Zucchini Pancakes

zucchini pancakes

Savory zucchini pancakes are crispy on the outside and soft on the inside—a perfect side dish or snack.

Serves: 4

Ingredients:

  • 2 cups grated zucchini
  • 1/2 cup all-purpose flour
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 1/4 cup diced green onion
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tbsp olive oil

Instructions:

  1. Squeeze out excess moisture from grated zucchini using a clean towel.
  2. In a bowl, mix zucchini, flour, parmesan, eggs, green onion, garlic powder, and salt.
  3. Heat olive oil in a skillet. Drop batter by spoonfuls and flatten into pancakes. Cook for 2–3 minutes per side until golden.

From fluffy Zucchini Pancakes to creamy Cheesy Zucchini Casserole, these recipes prove that zucchini is a super versatile ingredient that you can use in so many different ways. Whether you’re looking for a hearty main dish or a light side, these recipes will deliver on flavor and versatility. Which one will you try first? 

One Comment

  1. Carm Merola says:

    Absolutely love all these zucchini recipes. Looking forward to making each and every one of them. The sixth that I’ve made so far have been delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *