Ah, zucchini – the humble summer squash that’s a staple in many a kitchen. And for good reason! Not only are zucchinis incredibly versatile, but they’re also packed with nutrients and can be used in a wide range of dishes, from savory to sweet.
Whether you’re looking for a quick and easy side dish or a show-stopping main course, we’ve got you covered. In this article, we’ll be sharing 20 delicious zucchini recipes that are perfect for every occasion – from casual weeknight dinners to special events like summer barbecues and potlucks.
From classic zucchini bread to innovative zucchini noodles with pesto, and from hearty stuffed boats to sweet treats like zucchini chocolate cake, these recipes showcase the incredible variety of this popular vegetable. So grab your apron, fire up your oven (or grill), and get ready to get creative with zucchini!
Zucchini Fritters with Garlic Yogurt Dip
Beat the heat with these crispy and flavorful zucchini fritters, served with a creamy garlic yogurt dip for a refreshing summer treat.
Ingredients:
– 2 medium zucchinis, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Garlic Yogurt Dip ingredients (below)
Instructions:
1. In a bowl, combine grated zucchini, flour, cornstarch, salt, and pepper.
2. Add the beaten egg and mix until well combined.
3. Heat olive oil in a non-stick skillet over medium heat.
4. Using a 1/4 cup measuring cup, scoop the mixture into balls and flatten slightly.
5. Cook for 3-4 minutes on each side or until golden brown.
6. Serve warm with Garlic Yogurt Dip (see below).
Garlic Yogurt Dip:
– 1 cup plain yogurt
– 2 cloves garlic, minced
– Salt to taste
– Optional: chopped fresh parsley or dill for garnish
Mix all ingredients in a bowl and refrigerate until serving.
Cooking Time: 15-20 minutes
Grilled Zucchini with Lemon and Herbs
Elevate your summer salads or side dishes with this refreshing and flavorful grilled zucchini recipe, infused with the brightness of lemon and herbs. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 4 medium zucchinis
– 2 lemons, juiced
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a small bowl, whisk together lemon juice, olive oil, oregano, and parsley.
4. Brush both sides of the zucchini slices with the lemon-herb mixture.
5. Season with salt and pepper to taste.
6. Grill the zucchinis for 3-4 minutes per side, or until tender and slightly charred.
7. Serve warm or at room temperature.
Cooking Time: 12-16 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
Get ready to delight your taste buds with this light and refreshing recipe that combines the flavors of zucchini noodles, creamy pesto, and juicy cherry tomatoes.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. Spiralize the zucchinis into noodles.
3. In a large skillet, cook the zucchini noodles over medium heat for about 5 minutes, or until slightly tender and still crisp.
4. Add the pesto to the skillet with the zucchini noodles and toss to combine.
5. Arrange the cherry tomatoes on top of the zucchini noodles.
6. Season with salt and pepper to taste.
7. Sprinkle Parmesan cheese (if using) for an extra burst of flavor.
8. Serve immediately, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Enjoy your delicious and nutritious Zucchini Noodles with Pesto and Cherry Tomatoes!
Stuffed Zucchini Boats with Ground Turkey
This recipe takes the classic stuffed bell pepper and gives it a summer twist by using zucchinis instead. The ground turkey adds protein and flavor to this low-carb and nutritious dish.
Ingredients:
– 4 medium-sized zucchinis
– 1 lb ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked brown rice
– 1 tsp paprika
– Salt and pepper to taste
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each zucchini boat with the turkey mixture, topping with cooked brown rice, paprika, salt, and pepper.
6. If using cheese, sprinkle on top of the filling.
7. Place the stuffed zucchinis in a baking dish and bake for 25-30 minutes or until the zucchinis are tender.
Zucchini Bread with Walnuts and Cinnamon
This classic zucchini bread recipe gets a boost from the warmth of cinnamon and the crunch of walnuts, making it a perfect treat for any time of day.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9×5-inch loaf pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, combine sugar, melted butter, eggs, and zucchini; stir until well combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in walnuts.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
7. Let cool in pans for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 55-60 minutes
Roasted Zucchini and Parmesan Crisps
Elevate your snack game with these crispy, flavorful morsels that combine the sweetness of roasted zucchini with the savory goodness of parmesan cheese.
Ingredients:
– 2 medium zucchinis
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or dried herbs for added flavor
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice zucchinis into thin rounds.
3. In a bowl, toss zucchini slices with olive oil, salt, and pepper until coated.
4. Spread zucchini slices on a baking sheet in a single layer.
5. Roast for 15-20 minutes or until tender and slightly caramelized.
6. While zucchinis are roasting, sprinkle Parmesan cheese over a piece of parchment paper or a silicone mat.
7. After zucchinis have roasted for 10-12 minutes, remove from oven and place in the toaster or under broiler for 2-3 minutes, or until Parmesan is golden brown and crispy.
8. Serve warm with roasted zucchini.
Cooking Time: 25-30 minutes
Zucchini and Corn Chowder
This hearty chowder is a perfect blend of summer’s fresh flavors, combining tender zucchini and sweet corn with creamy potatoes and a hint of smoky paprika. It’s a delightful twist on traditional clam chowder that’s sure to become a family favorite.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels
– 2 large potatoes, peeled and diced
– 2 tablespoons butter
– 1 onion, chopped
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add zucchini, corn, potatoes, paprika, salt, and pepper. Cook for an additional 5-7 minutes, or until vegetables are tender.
3. Pour in chicken broth and bring mixture to a simmer.
4. Reduce heat to low and let chowder cook for 15-20 minutes, or until flavors have melded together.
Cooking Time: 25-30 minutes
Zucchini Lasagna with Ricotta and Spinach
This summer-inspired twist on classic lasagna combines the flavors of fresh zucchini, creamy ricotta, and nutritious spinach. A perfect vegetarian option for a warm weather dinner.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 8 oz ricotta cheese
– 1 cup fresh spinach leaves, chopped
– 1 cup grated mozzarella cheese
– 1 egg, beaten
– 1 tsp dried oregano
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices until tender.
3. In a bowl, combine ricotta cheese, spinach, and egg. Season with oregano, salt, and pepper.
4. In a 9×13-inch baking dish, spread marinara sauce on the bottom.
5. Arrange 4 lasagna noodles, then top with zucchini slices, ricotta mixture, and mozzarella cheese.
6. Repeat steps 4-5, ending with mozzarella cheese on top.
7. Bake for 35-40 minutes or until cheese is melted and bubbly.
Zucchini and Carrot Muffins
Moist and flavorful, these muffins are a perfect blend of healthy and delicious. The combination of grated zucchini and carrots adds natural sweetness and extra nutrition.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup plain yogurt
– 1 cup grated zucchini (about 1 medium)
– 1/2 cup grated carrot (about 1 medium)
– 1 teaspoon vanilla extract
– Chopped walnuts or pecans (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together melted butter, egg, yogurt, zucchini, carrot, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Divide batter evenly among muffin cups. Top with chopped nuts if desired.
6. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 20-22 minutes
Zucchini Pizza Bites with Mozzarella
These bite-sized treats combine the flavors of pizza and zucchini in a crispy, cheesy package that’s perfect for snacking or serving at parties.
Ingredients:
– 2 medium zucchinis
– 1 cup breadcrumbs
– 1/4 cup grated mozzarella cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: marinara sauce, chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the zucchinis into 1-inch pieces.
3. In a shallow dish, mix together breadcrumbs and mozzarella cheese.
4. Dip each zucchini piece into the egg, then coat in breadcrumb mixture, pressing gently to adhere.
5. Place coated zucchinis on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Zucchini and Chickpea Curry
A flavorful and nutritious curry that combines the creamy texture of chickpeas with the tender sweetness of zucchini, all wrapped up in a fragrant blend of Indian spices.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add zucchini and chickpeas; cook until zucchini is tender, about 5-6 minutes.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Zucchini and Potato Gratin
A delicious and comforting side dish or main course that combines the flavors of roasted zucchini and potatoes with a creamy bechamel sauce. This gratin is perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini and potatoes with olive oil, salt, and pepper.
3. Arrange the vegetables in a single layer in a 9×13-inch baking dish.
4. In a separate saucepan, melt butter over medium heat. Whisk in flour to make a roux, then slowly add heavy cream, whisking constantly. Bring to a simmer and cook until thickened. Stir in cheddar cheese and garlic.
5. Pour the cheese sauce over the vegetables and smooth out the top.
6. Bake for 35-40 minutes or until the top is golden brown and the vegetables are tender.
Cooking Time: 35-40 minutes
Zucchini Pancakes with Sour Cream
Zucchini Pancakes with Sour Cream Recipe
Crunchy zucchini pancakes slathered in tangy sour cream make for a delightful breakfast or snack option. This recipe is perfect for using up ripe summer squash and getting your daily dose of greens.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup all-purpose flour
– 2 eggs
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– Sour cream (for serving)
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, eggs, sugar, salt, and baking powder.
3. Add the grated zucchini and mix until just combined.
4. Drop the batter by 1/4 cupfuls onto the preheated skillet.
5. Cook for 3-4 minutes or until bubbles appear on the surface and edges start to dry.
6. Flip and cook for an additional 2 minutes.
7. Serve warm with a dollop of sour cream.
Cooking Time: 15-20 minutes
Zucchini and Tomato Salad with Feta
This refreshing salad combines the sweetness of ripe tomatoes and zucchinis, the tanginess of feta cheese, and a hint of herbal flavor from fresh parsley. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/2 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the zucchini slices, diced tomatoes, and crumbled feta cheese.
2. Drizzle the olive oil over the mixture, followed by the white wine vinegar.
3. Sprinkle the chopped parsley over the top and season with salt and pepper to taste.
4. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
Zucchini and Mushroom Stir-Fry
This recipe is a flavorful and healthy twist on traditional stir-fries, featuring the sweetness of zucchini and earthiness of mushrooms. With just a few simple ingredients and steps, you can have this tasty dish ready in no time!
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– Salt to taste
– Optional: chopped green onions and sesame seeds for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add mushrooms and cook for 2-3 minutes, or until they release their moisture and start to brown.
4. Add zucchini and cook for an additional 2-3 minutes, or until tender.
5. Season with soy sauce, black pepper, and salt to taste.
6. Serve hot, garnished with green onions and sesame seeds if desired.
Cooking Time: Approximately 10-12 minutes
Zucchini Chocolate Cake with Cream Cheese Frosting
This refreshing twist on traditional chocolate cake incorporates the subtle flavor and moisture of zucchini, making it a perfect treat for springtime gatherings. The cream cheese frosting adds a tangy contrast to the richness of the cake.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated zucchini
– 1 teaspoon vanilla extract
– Cream cheese frosting (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, combine butter, eggs, zucchini, and vanilla extract. Stir until smooth.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly between prepared pans. Bake for 30-35 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Beat ingredients together until smooth and creamy. Spread over cooled cake.
Zucchini and Goat Cheese Tart
Elevate your brunch game with this refreshing summer tart, featuring the sweetness of zucchini and tanginess of goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/8-inch thick rounds
– 1/4 cup goat cheese crumbles
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
2. In a large skillet, heat olive oil over medium-high heat. Add zucchini slices and cook until tender, about 3-4 minutes per side.
3. Arrange cooked zucchini slices in a single layer on one half of the pastry, leaving a 1/2-inch border around edges.
4. Sprinkle goat cheese crumbles over zucchini.
5. Fold other half of pastry over filling to form a triangle or square shape. Crimp edges to seal.
6. Brush top with a little water and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Black Bean Enchiladas
This recipe combines the freshness of zucchini with the richness of black beans and the warmth of enchilada sauce, all wrapped up in a crispy tortilla. Perfect for a quick weeknight dinner or a weekend meal.
Ingredients:
– 1 medium zucchini, diced
– 1 can black beans, drained and rinsed
– 8-10 corn tortillas
– 1/4 cup enchilada sauce
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: chopped cilantro, sliced avocado, sour cream
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat a tablespoon of oil over medium-high heat. Add the zucchini and cook until tender, about 3-4 minutes.
3. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
4. Assemble the enchiladas by placing a tortilla in a baking dish, spooning some of the zucchini mixture onto the center, and rolling up the tortilla. Repeat with remaining ingredients.
5. Pour the enchilada sauce over the rolled tortillas and top with shredded cheese.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 25 minutes
Zucchini and Bacon Quiche
Elevate your brunch game with this flavorful quiche, perfect for any time of day. The combination of tender zucchini, crispy bacon, and creamy eggs will leave everyone wanting more.
Ingredients:
– 1 large zucchini, sliced
– 6 slices of bacon, diced
– 2 cups grated cheddar cheese
– 1 cup heavy cream
– 4 large eggs
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook the bacon until crispy. Remove from heat and set aside.
3. In the same skillet, add sliced zucchini and cook until tender. Season with salt and pepper.
4. Roll out the pie crust and place in a 9-inch tart pan.
5. Arrange cooked zucchini and bacon in the crust, leaving a 1-inch border.
6. Whisk together eggs, heavy cream, and a pinch of salt. Pour over the filling.
7. Top with grated cheese.
8. Bake for 35-40 minutes or until the quiche is set and golden brown.
Cooking Time: 35-40 minutes
Zucchini and Lemon Pasta
This recipe combines the sweetness of zucchini with the brightness of lemon, perfect for a quick and easy weeknight dinner. With only a few ingredients and minimal cooking time, this dish is sure to become a staple in your repertoire.
Ingredients:
– 8 oz pasta (linguine or fettuccine work well)
– 2 medium zucchinis, sliced into thin rounds
– 2 cloves garlic, minced
– 2 tbsp olive oil
– 1/4 cup freshly squeezed lemon juice
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add zucchini slices to the skillet and cook for 3-4 minutes until tender.
4. Remove from heat and stir in lemon juice. Season with salt and pepper to taste.
5. Combine cooked pasta, zucchini mixture, and Parmesan cheese (if using). Serve immediately.
Cooking Time: 15-20 minutes
Summary
Zucchini lovers, rejoice! This collection of 20 mouthwatering recipes will satisfy your cravings and inspire you to get creative with this versatile summer squash. From classic dishes like zucchini bread and grilled zucchini to innovative twists like zucchini pizza bites and chocolate cake, these recipes cater to every occasion and taste bud. Whether you’re looking for a quick snack, a satisfying main course, or a sweet treat, there’s something here for everyone.
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