Zucchini
Our 52 Best Zucchini Recipes of All Time
What to make when your crisper drawer is overflowing with these seasonal summer squashes.
On its own, zucchini is a relatively humble ingredient—especially compared to its more popular summer produce peers (see: juicy heirloom tomatoes, sweet corn on the cob, or richly-colored eggplant). But what zucchini lacks in pizzazz, it makes up for in versatility and adaptability. We have recipes for savory pies and galettes to breakfast-approved quick breads. And that’s not to mention tons of hearty mains (pasta or paella, anyone?) and potluck-ready sides.
Here are our 52 favorite zucchini recipes—so no matter how you plan on using up your extra summer squash, you’ve got plenty of options.
1. Grilled Zucchini With Big Beans, Kale & Mustard Vinaigrette
This zucchini and bean salad will be the star of any summer potluck party, thanks to a mustardy, lemony dressing that gives the vegetables even more flavor.
2. Vegan Zucchini Flatbread With Roasted Garlic Pesto
Raw zucchini often doesn’t get the hype it deserves. This flatbread celebrates the summer vegetable in its uncooked state by pairing it with an ultra-savory roasted garlic pesto.
3. Marinated Zucchini, Kalamata Olive & Mozzarella Salad
This recipe contest winner knows exactly what it’s doing. Lemony dressing? Check. Creamy mozz? Check. Salty olives? You know it.
4. Zucchini Caesar With Cheese Crisps
For a modern take on a Caesar salad, swap out the romaine and bring in raw zucchini. A Genius substitute, if we do say so ourselves.
5. Zucchini Carpaccio With Avocado & Pistachios
Carpaccio often refers to raw beef, but in this case, it’s all about zucchini. A lemony marinade, plus avocado and pistachios, make it irresistible.
6. Smacked Zucchini Salad
A zucchini take on a Chinese smacked cucumber salad. Its dressing, with chile oil and black vinegar, comes together in the blink of an eye—and hitting vegetables with a rolling pin is pretty fun, too.
7. “Unstuffed” Zucchini With Pasta & Pancetta
Take the best parts of stuffed zucchini (eg. panko breadcrumbs and generous amounts of Parmesan cheese) and turn it into tonight’s dinner. Pick your favorite pasta and toss it with crispy pancetta and sautéed zucchini, pistachios, and chile flakes for a family-friendly meal that everyone will love.
8. Grilled Zucchini Orzo
Orzo serves as the sultry, silky base for this pasta salad’s bold flavors—charred, grilled zucchini, tangy goat cheese, and grilled alliums.
9. Easy Summer Pasta
This ratatouille-esque pasta features, yes, zucchini, but also cherry tomatoes, eggplant, and mozzarella cheese. Cookbook author Izy Hossack likes whole-wheat penne here, but feel free to swap in white.
10. Vegan Lasagna With Roasted Vegetables
Vegan lasagna? It’s a thing, thanks to Gena Hamshaw’s superpowers—and tofu and nutritional yeast.
11. Orecchiette With Zucchini, Tomato & Ricotta
A fresh-as-can-be recipe that comes together in the time it takes to boil pasta. Don’t be shy with the basil or milky ricotta to dollop on top.
12. Spaghetti alla Nerano
“This legendary pasta made of spaghetti and fried zucchini was apparently invented in 1952 by Maria Grazia, who owned a restaurant in Nerano that bears her name,” writes our contributor Emiko. “So many have tried to recreate this seemingly humble dish of pasta and local summer zucchini that it has become known as Spaghetti alla Nerano to distinguish it from any other spaghetti with zucchini.”
13. Zucchini Pasta With Marinara
Is this technically pasta? Well, no. Is it totally worth making? Of course. If you don’t have a spiralizer, just use a vegetable peeler to create long, pappardelle-like noodles.
14. Zucchini Quinoa Burgers
This veggie burger isn’t trying to be just like meat. It’s trying to be like zucchini and quinoa—and chickpeas and pumpkin seeds! And we think that’s a very good thing.
15. Grilled Cheese With Zucchini, Basil & Gruyere
Who knew that, all this time, our grilled cheese sandwiches had been longing for zucchini? We didn’t. But thank goodness they’re together now—and so happy, look at them!
16. Curried Red Lentil Zucchini Soup
This spiced lentil soup features zucchini two ways—first, pureed into the soup broth, and second, sprinkled on top as an oh-so-pretty garnish.
17. Persian Zucchini Stew With Chicken Khoresh Kadoo
“Khoresh kadoo, or Persian zucchini stew, is a delicious summer stew made with fresh zucchini and tomatoes,” writes recipe developer Shadi Hasanzadenemati. Serve it with lots of hot white rice.
18. Vegetarian Paella
No chorizo here! This paella is all about the vegetables—carrots, peas, green beans, artichoke hearts, red peppers, and, of course, zucchini—making it a hearty and satisfying plant-based main.
19. Grilled Trout & Summer Squash With Smoky Scallion Labneh
Zucchini plays a supporting, but absolutely necessary, role in this showstopping trout dish, which is served with a lemony labneh sauce.
20. Zucchini With Basil, Mint & Honey
“If you pamper this little garden diva,” writes our co-founder Amanda Hesser, “zucchini will return the favor and make a dish to remember.” This dish—with basil, mint, and honey—does just that.
21. Canal House’s Marinated Zucchini
First, zucchini gets charred in an extra-hot skillet and then, gleefully, gets doused in a basil-laden vinaigrette. This is wonderful next to any grilled meat or fish.
22. Meatballs With Tomato & Zucchini
Wait, where’s the zucchini? In the meatballs. “You soften onion, garlic, tomato, and zucchini in olive oil,” writes our co-founder Merrill Stubbs, “then fold it into the meat for meatballs that are tender and juicy enough to eat all on their own.”
23. Sautéed Zucchini With Mint, Basil & Walnuts
If it isn’t obvious yet: Zucchini loves herbs. Here, it hangs out with its old friends mint and basil—and invites another reliable buddy, walnuts, to the party.
24. Zucchini With Spicy Anchovy Butter
If any recipe will make you love boiled zucchini (yes, boiled!), it’s this one—with lots of butter, dialed up with salty anchovies and spicy pepper flakes.
25. Stuffed Zucchini Tartlets
Tucked into a cheesy puff pastry base are zucchini stuffed with leeks, Parmesan, and breadcrumbs. They’re as delicious as they are adorable.
26. Cheddar, Potato & Caramelized Onion Galette
This rich galette—topped with white cheddar, potatoes, and caramelized onions—turns the humble zucchini into a luxurious, cheesy treat.
27. Ratatouille Galette
Ratatouille is one of those ideal late summer dishes, perfect for when you want to eat something cozy and nourishing—and stuffing it in a super flaky pie crust only makes it better. Zucchini and summer squash star in this savory pie, alongside bell peppers, eggplant, and tomatoes.
28. One-Skillet Succotash Pot Pie
As we say goodbye to summer days, this savory pie—loaded with zucchini, fresh corn, cherry tomatoes, and green beans—is exactly what you’ll want to be eating when the leaves start to change.
29. Zucchini Lasagna
We know: A lasagna without pasta doesn’t sound much like lasagna at all. However, this recipe, which substitutes zucchini for noodles, is so delicious, you’ll be willing to break a few rules.
30. Zucchini Soufflés
Soufflés are one of those things that sound intimidating, but, with the right technique, are totally doable in a home kitchen. This one is made with grated zucchini and Parmesan, resulting in an extra-fluffy savory starter.
31. Zucchini-Lemon Cookies
Using only eight ingredients, these cookies are super simple to make. Zucchini provides a subtly earthy dimension to these sweet bites and is enhanced by the aromatic, almost-floral lemon zest.
32. Zucchini Stuffed With Lamb & Vegetables
Always a bridesmaid, never a bride. So often a side dish, stuffed zucchini has the potential to be the star of your dinner table when paired with a hearty filling like this one made with lamb skirt steak, poblano and bell peppers, tomatoes, and fresh corn.
33. Zucchini Involtini With Swiss Chard & Ricotta
Involtini—which typically consist of eggplant sliced wrapped around a ricotta and Parmesan filling—are highly adaptable and (unsurprisingly) delicious when made with zucchini. These use a filling of ricotta and Swiss chard, but feel free to play around with the ingredients based on whatever seasonal produce you have on hand.
34. Zucchini Frittata With Caramelized Red Onion & Goat Cheese
Frittatas are the perfect crowd-friendly brunch food, and this recipe is no exception. Made with both sliced zucchini and the plant’s gorgeous yellow flowers, this recipe offers a way to use both parts of the plant at once.
35. Mom’s Famous Zucchini Gratin
This zucchini gratin is full of good stuff: garlic, scallions, shallot, crème fraîche, and not one, but two cheeses.
36. Tian de Courgettes au Riz
The foundation of this Julia Child recipe is two pounds of zucchini, which get grated, salted, and squeezed into oblivion. Add some rice, onions, and cheese, and you have yourself a new favorite.
37. Zucchini Verde Vegan Enchiladas
“These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos,” writes Love and Lemons. “There’s tofu in the filling...and instead of cheese on top, a lime cashew cream gets drizzled on.”
38. Stuffed Zucchini With Freekeh Pilaf & Currants
When a person is stuffed, it’s uncomfortable. But when a zucchini is stuffed, it’s delicious. These zucchinis are loaded up with a spiced freekeh pilaf, though you can substitute any similar grain, like bulgur, quinoa, or couscous.
39. Middle Eastern Zucchini Fritters
Is it even zucchini season if you don’t make fritters? Creamy, tangy feta and a whole bunch of herbs (see: dill, parsley, and scallions) make these ones extra special.
40. Waffled Zucchini Parmesan Fritters
If the answer to Can you waffle it? is yes, then the answer to Should you waffle it? is also yes. Case in point: these waffled zucchini fritters with a crispy-cheesy crust.
41. Roman Zucchini Fritters With Parmigiano Cheese
Zucchini coins get dipped in a garlicky, herby, Parmesan-y batter, then fried until golden-brown. Sprinkle more cheese on top for good measure and serve as an app or side dish.
42. Zucchini Pancakes
If you like potato pancakes, then you’ll love these zucchini ones—with parsley, lemon zest, and an optional spoonful of thick yogurt. Bonus points if you spoon more yogurt on top.
43. Zucchini Pickles
Any place you’d put cucumber pickles, try zucchini pickles instead. We’re talking: cheeseburgers, tuna salad sandwiches, chickpea salad sandwiches, salads…
44. Zucchini Butter
All you need for this slather-it-on-everything spread is a boatload of zucchini and a modest amount of olive oil (or butter) and shallots.
45. Maple Zucchini Relish
Don’t be deterred by the two cups of maple syrup. This is a unique, but extremely smart, way to use the ingredient (and your pancakes will understand).
46. Cinnamon-Sugar Crusted Zucchini Bread
Don’t know what to do with an overload of zucchini? Make this quick bread, which is a surefire way to use up your leftover stock. This version elevates the usual breakfast treat by adding a crackly layer of cinnamon sugar across the top.
47. Vegan Carrot-Zucchini Bread
Combining two of our favorite vegetables—carrot and zucchini—into a single quick bread makes for the ultimate breakfast or afternoon snack.
48. Zucchini Muffins With Oat Milk Glaze
Zucchini muffins are like zucchini bread’s younger, slightly more fun cousin. Bonus: these ones feature a generous drizzle of oat milk-based glaze.
49. Buckwheat Zucchini Muffins
These zucchini muffins are an energizing breakfast treat: Not only are they packed with vegetables, but they also include nutrient-rich ingredients like buckwheat flour, oat flour, and walnuts.
50. New Favorite Zucchini Bread
Looks like a classic zucchini bread on the outside, is actually filled with olive oil, orange zest, and fresh rosemary on the inside.
51. Morning Person Zucchini Bread
So many zucchini recipes are as sweet and sticky as cake. This one is not. Made with all whole-wheat flour, oats, walnuts, and golden raisins, we think it’s the perfect breakfast.
52. Dark Chocolate & Walnut Zucchini Bread
Chocolate and zucchini sound like odd bedfellows, but they really love each other. This loaf gets its extra-deep flavor from both cocoa powder and chopped bittersweet chocolate.
Written by: Anabelle Doliner
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