Ever find yourself with a surplus of zucchini and no clue what to make? You’re not alone! This versatile veggie is the star of our roundup—from quick weeknight dinners to seasonal favorites that’ll have everyone asking for seconds. Get ready to transform those green beauties into delicious, nutritious meals that are as easy to love as they are to make. Let’s dive in!
Grilled Zucchini and Quinoa Salad
A grilled zucchini and quinoa salad offers a fresh, satisfying meal that comes together quickly. This recipe balances smoky grilled vegetables with fluffy quinoa for a nutritious lunch or side dish. It’s versatile enough for meal prep or a last-minute dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Zucchini – 2 medium
– Olive oil – 2 tbsp
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer to remove bitterness.
2. Combine quinoa and 2 cups water in a saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let it cool uncovered for 10 minutes to prevent clumping.
5. Preheat a grill or grill pan to medium-high heat (about 400°F).
6. Slice 2 medium zucchini lengthwise into ¼-inch thick strips.
7. Brush zucchini strips evenly with 1 tbsp olive oil on both sides.
8. Grill zucchini for 3-4 minutes per side until tender with visible grill marks.
9. Transfer grilled zucchini to a cutting board and chop into bite-sized pieces.
10. In a large bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, ½ tsp salt, and ¼ tsp black pepper.
11. Add cooled quinoa and chopped zucchini to the bowl, tossing gently to coat evenly.
12. Taste and adjust seasoning if needed, but avoid over-mixing to keep the quinoa light.
13. Serve immediately or chill for 1 hour for a cooler salad texture.
Bright flavors from the lemon and smoky zucchini contrast with the nutty quinoa. For a creative twist, top with crumbled feta or toasted almonds before serving.
Healthy Zucchini Muffins with Almond Flour
You know those mornings when you want something sweet but don’t want the sugar crash? These zucchini muffins are your answer, offering a moist, satisfying treat that’s secretly packed with veggies. They come together quickly with simple ingredients for a grab-and-go breakfast or snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Almond flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Cinnamon – 1 tsp
– Eggs – 3 large
– Honey – ½ cup
– Vanilla extract – 1 tsp
– Zucchini – 1½ cups grated
– Coconut oil – ¼ cup melted
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, baking soda, salt, and cinnamon until fully combined.
3. In a separate medium bowl, beat the eggs with a fork until smooth.
4. Add the honey, vanilla extract, and melted coconut oil to the eggs, stirring until the mixture is uniform.
5. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture—this prevents soggy muffins.
6. Fold the wet ingredients into the dry ingredients using a spatula until just combined; overmixing can make the muffins dense.
7. Gently stir in the squeezed zucchini until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
9. Bake at 350°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely—this helps them set properly.
Ultra-moist and subtly sweet, these muffins have a tender crumb from the almond flour and a hint of cinnamon. Enjoy them warm with a dab of almond butter, or store them in an airtight container for up to 3 days for quick breakfasts.
Zucchini and Chickpea Fritters
Just when you need a quick, satisfying meal, these zucchini and chickpea fritters deliver. They’re crispy, protein-packed, and ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Zucchini – 2 cups, grated
– Chickpeas – 1 (15-oz) can, drained and rinsed
– Egg – 1 large
– Flour – ¼ cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, mash chickpeas with a fork until mostly smooth.
3. Add zucchini, egg, flour, garlic powder, salt, and black pepper to the bowl.
4. Mix all ingredients until fully combined into a thick batter.
5. Heat olive oil in a large skillet over medium-high heat until shimmering.
6. Scoop ¼ cup of batter per fritter and flatten slightly into the skillet.
7. Cook fritters for 3–4 minutes per side until golden brown and crispy.
8. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
9. Repeat with remaining batter, adding more oil if needed.
10. Serve immediately while hot.
These fritters have a crispy exterior with a tender, savory interior from the chickpeas and zucchini. They’re perfect as a main dish with a side salad or tucked into pita bread with tzatziki for a handheld meal.
Creamy Zucchini Soup with Coconut Milk
Nothing beats a warm, comforting bowl of soup on a chilly day. This creamy zucchini soup with coconut milk is both nourishing and incredibly easy to make. You’ll have a silky, flavorful meal ready in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Yellow onion – 1, chopped
– Garlic cloves – 3, minced
– Zucchini – 2 lbs, chopped
– Vegetable broth – 4 cups
– Full-fat coconut milk – 1 (13.5 oz) can
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh lemon juice – 1 tbsp
Instructions
1. Heat the olive oil in a large pot over medium heat for 1 minute.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
4. Add the chopped zucchini and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Pour in the vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer for 15 minutes until the zucchini is very tender.
7. Remove the pot from the heat and let it cool for 5 minutes.
8. Carefully transfer the soup to a blender in batches, filling it only halfway to prevent spills.
9. Blend on high speed for 1 minute per batch until completely smooth and creamy.
10. Return the blended soup to the pot and place it over low heat.
11. Stir in the full-fat coconut milk, salt, and black pepper until fully combined.
12. Heat the soup for 3 minutes, stirring occasionally, until warmed through but not boiling.
13. Remove from heat and stir in the fresh lemon juice.
14. Ladle the soup into bowls and serve immediately.
Keep in mind the texture is luxuriously smooth and velvety from the blended zucchini and coconut milk. Its flavor is subtly sweet and earthy, balanced by the bright acidity of lemon. For a creative twist, top it with toasted pumpkin seeds or a drizzle of chili oil for added crunch and heat.
Zucchini and Spinach Egg Muffins
Savor a protein-packed breakfast that’s ready in minutes and packed with veggies. These muffins are perfect for meal prep and can be customized with your favorite add-ins. Make a batch on Sunday for easy grab-and-go mornings all week.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Eggs – 8 large
– Zucchini – 1 cup grated
– Spinach – 1 cup chopped
– Cheddar cheese – ½ cup shredded
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 1 tbsp
Instructions
1. Preheat your oven to 350°F and grease a 12-cup muffin tin with olive oil.
2. Grate the zucchini using a box grater, then squeeze it in a clean towel to remove excess moisture—this prevents soggy muffins.
3. Chop the spinach finely with a sharp knife.
4. Crack the eggs into a large mixing bowl and whisk vigorously until fully combined and slightly frothy.
5. Stir the grated zucchini, chopped spinach, shredded cheddar cheese, salt, and black pepper into the egg mixture until evenly distributed.
6. Divide the mixture evenly among the 12 prepared muffin cups, filling each about ¾ full.
7. Bake at 350°F for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack—this helps them set without sticking.
9. Store cooled muffins in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
Here, the muffins emerge fluffy with a tender bite from the zucchini and a subtle earthy note from the spinach. Enjoy them warm with a dash of hot sauce or crumbled over a salad for extra protein.
Baked Zucchini Fries with Parmesan
These crispy baked zucchini fries deliver that satisfying crunch without deep-frying. They’re a perfect healthier snack or side dish that comes together quickly. You’ll love the golden parmesan coating and tender zucchini inside.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Medium zucchini – 2
– All-purpose flour – ½ cup
– Large eggs – 2
– Panko breadcrumbs – 1 cup
– Grated parmesan cheese – ½ cup
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Cut each zucchini into ½-inch thick fry-shaped sticks, discarding the ends.
3. Place the flour in a shallow bowl.
4. Beat the eggs in a second shallow bowl until uniform.
5. In a third shallow bowl, combine the panko breadcrumbs, grated parmesan cheese, garlic powder, salt, and black pepper.
6. Dredge each zucchini stick in the flour, shaking off any excess.
7. Dip the floured zucchini into the beaten eggs, letting excess drip off.
8. Press the zucchini firmly into the breadcrumb mixture, coating all sides evenly. Tip: Pressing ensures the coating adheres and prevents it from falling off during baking.
9. Arrange the coated zucchini fries in a single layer on the prepared baking sheet, ensuring they don’t touch.
10. Drizzle the olive oil evenly over the fries. Tip: This helps them crisp up and brown beautifully in the oven.
11. Bake for 10 minutes, then flip each fry carefully with tongs.
12. Bake for another 8-10 minutes until the coating is deeply golden brown and crispy. Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.
13. Remove from the oven and let cool on the sheet for 5 minutes before serving.
Golden and crisp on the outside with a soft, tender center, these fries offer a delightful contrast in textures. The parmesan adds a savory, salty depth that pairs perfectly with the mild zucchini. Serve them immediately with marinara sauce for dipping, or crumble them over a salad for added crunch.
Zucchini and Carrot Slaw with Lemon Dressing
Here’s a bright, crunchy slaw that comes together in minutes. Hitting the perfect balance of fresh and zesty, it’s a reliable side for any summer spread. No cooking required, just a bit of shredding and whisking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Medium zucchini – 2
– Large carrots – 2
– Fresh lemon juice – 3 tbsp
– Extra virgin olive oil – ¼ cup
– Honey – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash and dry the 2 medium zucchini and 2 large carrots thoroughly.
2. Using the large holes of a box grater, shred the zucchini and carrots into a large mixing bowl. Tip: For a less watery slaw, place the shredded zucchini in a clean kitchen towel and gently squeeze out excess liquid before adding to the bowl.
3. In a separate small bowl, combine 3 tbsp fresh lemon juice, ¼ cup extra virgin olive oil, and 1 tbsp honey.
4. Whisk the dressing ingredients vigorously for about 30 seconds until the mixture is fully emulsified and slightly thickened.
5. Add ½ tsp salt and ¼ tsp black pepper to the dressing and whisk again to incorporate.
6. Pour the dressing over the shredded vegetables in the large bowl.
7. Using tongs or two large spoons, toss the slaw until every strand is evenly coated with the dressing. Tip: Tossing with utensils instead of stirring prevents the delicate shreds from bruising and becoming mushy.
8. Let the slaw sit at room temperature for 10 minutes to allow the flavors to meld. Tip: For a crisper texture, serve immediately; for more developed flavor, cover and refrigerate for up to 1 hour before serving.
Bright and crisp, the slaw offers a satisfying crunch with a tangy, sweet-lemon dressing that clings perfectly. Serve it alongside grilled chicken or fish, or spoon it into tacos for a fresh, textural contrast. It also holds up well, making it an excellent make-ahead option for picnics.
Healthy Zucchini Bread with Walnuts
Unsurprisingly, zucchini bread often gets a bad rap for being dense and overly sweet. Using whole wheat flour and walnuts creates a lighter, more nutritious loaf that still satisfies. This version cuts the sugar and oil without sacrificing flavor.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– Whole wheat flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Eggs – 2 large
– Honey – ½ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Zucchini – 2 cups grated (about 2 medium)
– Walnuts – 1 cup chopped
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a medium bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon until fully combined.
3. In a large bowl, whisk the eggs vigorously for 30 seconds until frothy. Tip: Room temperature eggs incorporate more easily for a smoother batter.
4. Add the honey, vegetable oil, and vanilla extract to the eggs. Whisk for 1 minute until the mixture is smooth and slightly thickened.
5. Fold the dry ingredients from step 2 into the wet ingredients using a spatula. Mix just until no dry streaks of flour remain; do not overmix.
6. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Tip: Removing water prevents a soggy loaf and ensures even baking.
7. Fold the squeezed zucchini and chopped walnuts into the batter until evenly distributed.
8. Pour the batter into the prepared loaf pan. Use the spatula to spread it into an even layer.
9. Bake on the center rack for 50-55 minutes. Tip: The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the bread cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhang to lift it out and let it cool completely on the rack.
Yielding a moist, tender crumb, this bread is subtly sweet with a warm cinnamon note and satisfying crunch from walnuts. Enjoy a slice toasted with a smear of almond butter, or crumble it over Greek yogurt for breakfast. It stays fresh for days when wrapped tightly at room temperature.
Zucchini and Sweet Potato Hash
Nothing beats a hearty breakfast hash that comes together quickly. Zucchini and sweet potato hash delivers vibrant color and satisfying texture with minimal effort. Perfect for weekend brunch or a simple dinner.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Olive oil – 2 tbsp
– Sweet potato – 1 large, peeled and diced into ½-inch cubes
– Zucchini – 2 medium, diced into ½-inch pieces
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Eggs – 4
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sweet potato cubes to the skillet in a single layer.
3. Cook sweet potatoes undisturbed for 5 minutes to develop a golden crust.
4. Flip sweet potatoes and cook for another 3 minutes until slightly softened.
5. Add diced onion to the skillet and cook for 2 minutes until translucent.
6. Stir in zucchini and cook for 4 minutes until tender but still firm.
7. Add minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle smoked paprika, salt, and black pepper evenly over the vegetable mixture.
9. Stir thoroughly to coat all vegetables with spices.
10. Create 4 wells in the hash using the back of a spoon.
11. Crack one egg into each well, being careful not to break the yolks.
12. Cover the skillet with a lid and cook for 4-5 minutes until egg whites are set but yolks remain runny.
13. Remove from heat and let rest for 1 minute before serving.
Zucchini retains a pleasant bite while sweet potatoes caramelize beautifully at the edges. The smoked paprika adds subtle depth without overwhelming the natural sweetness. Serve directly from the skillet with crusty bread for soaking up the runny egg yolks.
Zucchini and Avocado Smoothie
Smooth, creamy, and packed with green goodness, this zucchini and avocado smoothie is a quick, nutrient-dense breakfast or snack. Skip the sugar-laden versions—this one gets its natural sweetness from fruit and a touch of honey. It’s ready in minutes and keeps you full for hours.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Zucchini – 1 cup, chopped
– Avocado – ½, peeled and pitted
– Banana – 1, peeled
– Spinach – 1 cup, packed
– Almond milk – 1 cup
– Honey – 1 tbsp
– Ice cubes – ½ cup
Instructions
1. Chop 1 medium zucchini into 1-inch pieces until you have 1 cup.
2. Peel and pit ½ avocado.
3. Peel 1 banana.
4. Measure 1 cup of packed fresh spinach leaves.
5. Add the chopped zucchini, avocado, banana, and spinach to a high-speed blender.
6. Pour in 1 cup of unsweetened almond milk.
7. Add 1 tablespoon of honey and ½ cup of ice cubes.
8. Secure the blender lid tightly.
9. Blend on high speed for 45–60 seconds until completely smooth, with no visible chunks.
10. Stop the blender and scrape down the sides with a spatula if ingredients are stuck.
11. Blend again for 15 seconds to ensure a uniform texture.
12. Pour the smoothie immediately into two glasses.
Just blended, this smoothie is velvety and thick, with a subtle sweetness from the banana and honey that balances the earthy zucchini and spinach. For a creative twist, serve it in a chilled glass with a thin slice of avocado on the rim, or add a sprinkle of chia seeds on top for extra crunch and fiber.
Roasted Zucchini with Garlic and Herbs
This roasted zucchini dish transforms a simple vegetable into a savory side with minimal effort. Tossed with garlic and herbs, it caramelizes beautifully in the oven for a quick, healthy addition to any meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Zucchini – 4 medium
– Olive oil – 2 tbsp
– Garlic – 3 cloves, minced
– Fresh rosemary – 1 tbsp, chopped
– Fresh thyme – 1 tbsp, chopped
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat the oven to 425°F.
2. Wash and dry the zucchini thoroughly to prevent steaming.
3. Slice each zucchini lengthwise into quarters, then cut into 1-inch pieces.
4. In a large bowl, combine the zucchini, olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
5. Toss everything until the zucchini is evenly coated with the oil and seasonings.
6. Spread the zucchini in a single layer on a baking sheet lined with parchment paper.
7. Roast in the preheated oven for 15 minutes.
8. Flip the zucchini pieces with a spatula to ensure even browning.
9. Continue roasting for another 5 minutes, or until the edges are golden brown and crisp.
10. Remove from the oven and let cool for 2 minutes before serving.
Roasted zucchini emerges tender with caramelized edges and a savory garlic-herb aroma. Serve it warm as a side, or toss it into pasta or grain bowls for added texture. Its versatility makes it a reliable staple for weeknight dinners or holiday gatherings.
Zucchini and Lentil Curry
Kick off a cozy dinner with this hearty zucchini and lentil curry. It’s packed with protein and vegetables, ready in under an hour. Keep it simple for a satisfying weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Cumin – 1 tsp
– Red lentils – 1 cup
– Vegetable broth – 3 cups
– Zucchini – 2 medium, diced
– Coconut milk – 1 cup
– Salt – 1 tsp
– Lime – 1, juiced
– Cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add curry powder and cumin, toasting for 30 seconds to enhance flavor.
5. Pour in red lentils and vegetable broth, bringing to a boil.
6. Reduce heat to low, cover, and simmer for 15 minutes until lentils are tender.
7. Add zucchini and coconut milk, simmering uncovered for 10 minutes until zucchini is soft.
8. Stir in salt and lime juice, cooking for 1 minute to combine.
9. Remove from heat and fold in cilantro.
10. Serve immediately. Tip: For a creamier texture, blend half the curry before adding cilantro. Tip: Adjust salt after adding lime to balance acidity. Tip: Store leftovers in an airtight container for up to 3 days.
Delight in the creamy, spiced blend with tender lentils and zucchini. It pairs perfectly with rice or naan for a complete meal. Try topping with extra cilantro or a dollop of yogurt for added freshness.
Healthy Zucchini Pizza Bites
Forget greasy delivery—these zucchini pizza bites deliver crispy satisfaction without the carb overload. They’re perfect for game day snacking or a quick weeknight appetizer that everyone will devour. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Zucchini – 2 medium
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Pizza sauce – ½ cup
– Shredded mozzarella cheese – 1 cup
– Pepperoni slices – 16 slices
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each zucchini into ½-inch thick rounds using a sharp knife.
3. Place the zucchini rounds on the prepared baking sheet in a single layer.
4. Brush both sides of each zucchini round lightly with olive oil.
5. Sprinkle salt and black pepper evenly over the zucchini rounds.
6. Bake the zucchini rounds for 10 minutes at 400°F to soften them slightly.
7. Remove the baking sheet from the oven and let the zucchini cool for 2 minutes.
8. Spread 1 teaspoon of pizza sauce onto each zucchini round.
9. Top each sauced round with 1 tablespoon of shredded mozzarella cheese.
10. Place one pepperoni slice on top of the cheese on each round.
11. Return the baking sheet to the oven and bake for 8-10 minutes at 400°F until the cheese is melted and bubbly.
12. Let the pizza bites cool on the baking sheet for 5 minutes before serving. Zucchini pizza bites offer a satisfying crunch with a gooey, savory center that mimics traditional pizza perfectly. Try serving them with a side of ranch dressing for dipping or sprinkle with fresh basil for a bright finish.
Zucchini and Black Bean Tacos
Savor a quick, satisfying meal that’s packed with flavor and ready in minutes. These tacos combine tender zucchini and hearty black beans for a fresh, filling dinner. They’re perfect for busy weeknights or casual gatherings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Olive oil – 2 tbsp
– Zucchini – 2 medium, diced
– Black beans – 1 (15-oz) can, drained and rinsed
– Corn tortillas – 8
– Lime – 1, juiced
– Cumin – 1 tsp
– Salt – ½ tsp
– Cilantro – ¼ cup, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add diced zucchini to the skillet and cook, stirring occasionally, until softened and lightly browned, 5–7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in black beans, cumin, and salt, and cook until heated through, 2–3 minutes.
4. Remove skillet from heat and stir in lime juice and chopped cilantro. Tip: Adding lime juice off the heat preserves its bright flavor.
5. Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
6. Spoon the zucchini and black bean mixture evenly into the warmed tortillas.
Now, enjoy these tacos with their soft, slightly charred zucchini and creamy beans wrapped in warm tortillas. The lime adds a zesty kick that balances the earthy cumin. For a creative twist, top with sliced avocado or a dollop of Greek yogurt.
Zucchini and Berry Breakfast Bowl
Zucchini and berries combine for a refreshing, nutrient-packed breakfast. This bowl comes together quickly with minimal prep. It’s a vibrant way to start your day.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Plain Greek yogurt – ½ cup
– Medium zucchini – ½
– Mixed berries – ½ cup
– Honey – 1 tbsp
– Chia seeds – 1 tsp
Instructions
1. Grate the zucchini using the large holes of a box grater.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture. Tip: Removing moisture prevents a watery bowl.
3. Spoon the Greek yogurt into a serving bowl.
4. Add the grated zucchini to the bowl with the yogurt.
5. Wash the mixed berries and pat them dry with a paper towel.
6. Add the mixed berries to the bowl.
7. Drizzle the honey evenly over the ingredients in the bowl.
8. Sprinkle the chia seeds over the top. Tip: Let the bowl sit for 2-3 minutes so the chia seeds can soften slightly.
9. Gently stir all the ingredients together until just combined. Tip: Avoid over-mixing to keep the berries intact.
10. Serve immediately.
Using a spiralizer for the zucchini creates fun, noodle-like strands instead of shreds. The creamy yogurt contrasts with the juicy berries and crisp zucchini for a satisfying texture. For a crunchier version, top with a handful of toasted almonds or granola just before serving.
Summary
Ultimately, this roundup proves zucchini is a versatile superstar for healthy, delicious meals. We hope these 20 recipes inspire your kitchen adventures! Give them a try, then drop a comment to tell us your favorite. If you loved this collection, please share it on Pinterest to help other home cooks discover these tasty ideas. Happy cooking!
