Here are all the best zucchini recipes for the season! There’s something for everyone, from simple side dishes to bread, muffins and cake.
Got zucchini to use up? Here are all the very best zucchini recipes to try! These work in any season, whether you’ve got a boatload of this summer veggie or just bought some at the store. There are so many ways to enjoy this mighty green veggie. Zucchini works with both savory and sweet flavors, so there’s a little something for everyone here. Start with tasty stuffed zucchini for dinner, try a batch of zucchini bread and muffins, and don’t forget chocolate zucchini cake! This veggie makes an unforgettably moist baked goods everyone will be talking about.
And now…the best zucchini recipes to try!
Got zucchini? Let’s make stuffed Zucchini Boats! Hollow out zucchini into shells, then stuff it with sausage, tomatoes, garlic, mozzarella and Parmesan cheese. Top with some crispy breadcrumbs, bake until golden brown, and wow! These are packed with intensely savory flavor. This recipe makes a zucchini lover out of anyone!
If zucchini doesn’t sound like a vegetable to sing praises about…you haven’t met this zucchini recipe. Yes, this really is the perfect sauteed zucchini. Just 10 minutes in a hot pan and this vegetable goes from tasteless to tender! Oregano and garlic make a pop of savory flavor, and grated Parmesan cheese takes it over the top. It’s beyond easy, and one of the best zucchini recipes we’ve had.
Got a bit of zucchini on hand? Here’s one way to turn it into dinner: this Creamy Zucchini Pasta! It’s luxuriously creamy, coating the noodles in a silky Parmesan and Pecorino sauce. Add rounds of savory sautéed zucchini, garlic, lemon zest and a pop of herbaceous basil, and each bite is a symphony of flavor.
One of our favorite zucchini recipes is baked zucchini! It’s the opposite of soggy or slimy: coat this tasty veggie lightly with breadcrumbs and a little Parmesan cheese. Even better, it’s not so labor intensive as zucchini fries (where you dip in flour and egg): so you get the best of both worlds! Pop it in the oven and it’s a tasty and easy side dish for summer meals.
We cracked the code to the perfect Zucchini Lasagna! You might not share our elation if you haven’t attempted a no noodle lasagna before. It’s easy to spend lots of effort and end up with a watery mess. But not with this recipe! This zucchini lasagna alternates beautiful layers of roasted zucchini noddles, hearty garlicky tomato sauce and three gooey cheeses. It tastes as good–or better–than a classic lasagna! In fact, we might pick it over the classic.
Yep, we think it’s one of the best zucchini bread recipes out there! What makes it the best? Well, it’s the perfect texture: moist, but not oily. And it’s got the best flavor: cinnamon-scented, with just the right sweetness. To us, it’s everything that a zucchini bread should be!
What’s more homey than squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy.
Zucchini and squash give us those nostalgic vibes of summer dinners on the patio. So here’s a recipe that that makes the best of summer’s bounty: Roasted Zucchini and Squash! These vegetables go hand in hand with Italian-style herbs like oregano and basil. Topped with a bit of melty Parmesan cheese, they’re absolute perfection! This recipe is very easy to make, and you can whip up the rest of your meal while it bakes.
Sure, you’ve heard of the Ratatouille movie: but do you know what ratatouille actually is? This humble dish that’s not anything like it’s glamorized movie version. This classic French dish of stewed late summer vegetables is anything but fancy, but it’s a darn good way to use eggplant! Dollop with pistou, the French version of pesto.
Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor! And if you combine with Italian-style flavors like basil, oregano, garlic powder, and onion powder: well, it’s sensational! Zucchini might be best known for zucchini bread: but we thinks grilled zucchini should be at the top of its greatest hits too.
Also try: Grilled Zucchini and Squash
Another of the best zucchini recipes around: muffins! These are at the top of our list. This recipe has Greek yogurt: it's a healthy spin that works for breakfast or a snack. Instead of sugar and oil laden, the yogurt keeps them moist and they're sweetened with just enough turbinado sugar. It also adds a tasty crunch to the top of the muffins!
Hang onto your seats, chocolate lovers. Are you ready for a supremely delicious cake recipe? Because have we got one for you! This chocolate zucchini cake is rich, chocolaty, and irresistibly good. It’s an inventive way to eat real, whole foods in dessert form (and it's gluten free and dairy free, too.) This cake has gone on to be a family favorite in our household. The zucchini makes it ultra moist, and it’s gooey and just sweet enough. Truly a stunner!
Got a load of zucchini? These crispy zucchini fritters are a great way to use up a summer surplus of zucchini. Serve them with your favorite sauce for a tasty side dish or snack! via Love and Lemons
Vegetarian stuffed zucchini is a genius way to make a filling vegetarian main dish out of this green vegetable! Grill up the zucchini boats to make them irresistibly charred and smoky. Then fill them with Italian-style: lemon basil quinoa, red pepper, and mozzarella cheese.
Last up in our favorite zucchini recipes to make: zucchini ribbon salad! Slice zucchini into long, thin ribbons, then cover them in a simple vinaigrette. With flavors of garlic, Parmesan cheese and fresh basil, it's unique and everything summer.
This zucchini cake is every bit as flavorful as zucchini bread! Each cinnamon-kissed bite is nestled under a blanket of brown butter cream cheese frosting. via Sally's Baking Addiction
Did you know you can put zucchini into...cookies? These are extra soft with chewy centers and crisp edges, loaded with chocolate chips, and flavored with brown sugar and a hint of cinnamon. via Sally's Baking Addition
Why not drink your zucchini? This zucchini smoothie tastes like a peanut butter milkshake, but it's made with this healthy veggie! via Detoxinista
Zucchini in tacos? That's right! These crispy zucchini tacos pair tender oven-baked zucchini with zesty slaw and crema for a Tex-Mex dinner with layers of texture and flavor! via Jessica in the Kitchen
Need a chocolate fix? Try this chocolate zucchini bread: perfectly moist and studded with loads of chocolate chips! You'll never make it another way again. via Two Peas and Their Pod
20 Favorite Zucchini Recipes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 1x
Description
This stuffed zucchini boats recipe has a hearty filling topped with gooey cheese. It’s a tasty dinner idea that pleases everyone!
Ingredients
- 4 medium zucchini
- Olive oil, for rubbing
- ¾ teaspoon kosher salt, divided
- Fresh ground black pepper
- 1 teaspoon dried oregano, divided
- 14 to 16 ounces plant based sausage, crumbles, or standard Italian sausage (or substitute 2 cups Vegan Taco Meat)
- 2 garlic cloves
- 15-ounces fire roasted crushed tomatoes**
- ¼ teaspoon fennel seeds
- 6 tablespoons grated or shredded Parmesan cheese, divided
- ½ cup whole milk mozzarella cheese
- 2 tablespoons Italian seasoned panko (or plain panko; omit or use gluten-free breadcrumbs for gluten-free)
- 1 tablespoon fresh basil or parsley, chopped
Instructions
- Preheat the oven to 425°F.
- Cut off the stem ends of the zucchini. Cut them each in half lengthwise and scoop out the insides with a spoon: you’ll want a thin edge around the outside of the boat. (Discard the pulp, or use it in smoothies or for another purpose.) Place the boats on a baking sheet and rub each with a bit of olive oil. Then sprinkle all 8 boats with a heaping ¼ teaspoon salt, ½ teaspoon oregano and fresh ground black pepper, divided between the boats.
- Place the sausage in a medium skillet and cook according to the package instructions, 2 to 3 minutes for plant-based and 6 to 7 for regular sausage (for regular sausage, drain any excess fat after cooking). Add the garlic to the pan with the sausage and cook 30 seconds, then add the tomatoes, fennel seed, ½ teaspoon dried oregano, ½ teaspoon kosher salt, and ¼ cup Parmesan cheese. Heat for 1 minute until warmed through.
- Scoop the filling into the zucchini boats. Top with the mozzarella cheese and the remaining 2 tablespoons Parmesan cheese. Then sprinkle with the panko.
- Bake for 20 minutes until the cheese is melted and golden brown. Let stand for 2 minutes before serving. Leftovers store up to 3 days refrigerated.
Notes
*For plant-based crumbles or sausage, we like Impossible or Beyond (we used Impossible sausage here). For a homemade version, try Vegan Taco Meat: omit the cumin and use ½ tablespoon dried oregano.
**Fire roasted tomatoes add the best flavor here: they taste sweet and smoky right out of the can. If you can’t find them, substitute best quality tomatoes with 1 teaspoon sugar and ½ teaspoon smoked paprika. Or, use 1 ½ cups best quality marinara sauce.
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Zucchini Recipes, Easy Zucchini Recipes, Healthy Zucchini Recipes
More summer vegetables
Zucchini is a quintessential summer vegetable that’s everything summer! Here are a few more tasty recipes that are perfect for highlighting summer veggies:
- Classic Corn Salad A refreshing way to enjoy sweet corn season!
- Caprese Salad THE best way to enjoy summer tomatoes: with fresh basil and mozzarella cheese.
- Black Eyed Pea Salad Throw a peach into this tasty vegan salad with bell peppers and fresh cilantro.
- Broccoli Salad or Broccoli Slaw Those classic summer salads: re-done with a healthy twist.
- Fresh Tomato Salad Marinade tomatoes with balsamic vinegar for the biggest, best flavor.
- Pesto Pasta with Tomatoes Fresh basil pesto, combined with pasta and tomatoes.
- Watermelon Salad with Cucumber The best way to enjoy this sweet summer fruit and cool veggie.
