Try these must-make zucchini recipes, from hearty stuffed zucchini boats to moist chocolate zucchini bread! These are my favorite ways to use this versatile vegetable in main dishes, sides, and delicious baked goods.
When zucchini season hits, I get excited. As someone who’s tested hundreds of zucchini recipes over the years, I can tell you that the key is understanding how to work with its unique properties. This versatile veggie can be the star of hearty main dishes, make incredibly moist baked goods, or shine as a simple side dish.
I’ve organized these recipes into categories that make it easy to find exactly what you need. From main dishes like my family’s favorite stuffed zucchini boats, to baked goods like these insanely chocolatey zucchini brownies, these are the recipes I turn to again and again—all tested by a real life family (mine)!
Zucchini main dish recipes
When I want to make zucchini the star of show, I turn to these satisfying dinner ideas. From cozy lasagna to a fun pizza toppings, there are so many ways to use this veggie.
My stuffed zucchini boats are the most requested savory zucchini recipe in my household. I hollow out zucchini halves and fill them with a savory mixture of Italian sausage (we use plant based), fire-roasted tomatoes, garlic, and herbs. Topped with melted mozzarella and crispy panko breadcrumbs, these boats are hearty enough to satisfy even the biggest appetites. The best part? They're naturally gluten-free and can easily be made vegetarian.
When I want something comforting but not too heavy, I make this creamy zucchini pasta. The sauce is luxuriously silky thanks to Parmesan and Pecorino, while rounds of sautéed zucchini add a subtle sweetness. A touch of lemon zest and fresh basil brighten the whole dish—it's like summer in a bowl.
I've cracked the code for zucchini lasagna that doesn't turn into a watery mess. The secret is roasting the zucchini slices first to remove excess moisture, then layering them with a rich, garlicky tomato sauce and three types of cheese. It's become my go-to recipe for entertaining because it looks impressive but is surprisingly straightforward to make. I might actually pick this over classic lasagna any day.
I absolutely love experimenting with zucchini on pizza! This unique pie uses tangy salsa verde as the base instead of traditional tomato sauce. The combination of savory zucchini, sweet corn, spicy jalapeños, and gooey cheese creates a flavor profile that's completely addictive. It's perfect for using up summer vegetables and always gets rave reviews.
This humble French dish is one of my favorite ways to use zucchini alongside other late summer vegetables. I stew zucchini with eggplant, tomatoes, and herbs until everything becomes tender and flavorful. It's not fancy, but it's incredibly satisfying, especially when topped with pistou (the French version of pesto).
Zucchini side dish recipes
These are my go-to recipes when I want zucchini to go with my main course. This versatile veggie pairs well with everything from grilled meats to pasta.
This is the recipe that turned me into a zucchini believer. In just 10 minutes, I transform bland zucchini into something absolutely delicious. The key is oregano, garlic, and a generous sprinkle of Parmesan cheese. It's the perfect side dish for grilled chicken or pan-seared salmon.
My baked zucchini strikes the perfect balance between crispy and tender. I coat zucchini rounds lightly with seasoned breadcrumbs and Parmesan, then bake until golden. It's much easier than making zucchini fries but delivers that same satisfying crunch without the oil.
These savory pancakes are one of my favorite appetizers for summer entertaining. I grate the zucchini, mix it with herbs and Parmesan, then fry until golden brown. Served with tzatziki sauce or a simple garlic aioli, they disappear faster than I can make them.
I've found that zucchini is actually at its best on the grill. The high heat creates beautiful char marks while keeping the interior tender. I season it with Italian herbs like basil, oregano, and garlic powder for a smoky flavor. It pairs perfectly with grilled vegetables for an easy summer side dish.
Zucchini and yellow squash give me those nostalgic vibes of summer dinners on the patio. I roast them with Italian-style herbs and top with melty Parmesan cheese for absolute perfection. This recipe is very easy to make, and you can whip up the rest of the meal while it bakes.
This homey casserole has the vibe of Sunday dinners and summer evenings. I layer tender zucchini and squash with a light Parmesan sauce and top with crunchy breadcrumbs. It's cozy comfort food that's not too rich and heavy—just right for family dinners.
When I have more zucchini than I can use fresh, I turn to pickling. These tangy, sweet pickles are incredible on sandwiches, cheese boards, or eaten straight from the jar. The recipe is simple and stores well in the refrigerator for weeks.
Zucchini baked goods and sweet recipes
OK, this is where zucchini truly shines: it makes ordinary baked goods into incredibly moist, delicious treats that nobody can resist! Shredded zucchini adds amazing texture and moisture to breads, muffins, and even brownies (my favorite).
I've tested countless zucchini bread recipes, and this one is perfection. It has the ideal texture—moist but not oily—and the perfect balance of cinnamon and sweetness. The secret is properly draining the zucchini and not overmixing the batter. This recipe has become a family legend.
My chocolate zucchini bread is the other family favorite! It's beautifully moist, dark, and chocolaty, sprinkled with a generous helping of chocolate chips. When it's warm, the chips create pools of melty chocolate, and when cooled, they provide satisfying chunks.
This is my twist on classic zucchini bread, and honestly I think it's even better than the original. The lemon zest adds incredible brightness, while a sweet glaze on top makes it absolutely irresistible. I'd make this instead of classic zucchini bread every time—it's that good.
This recipe combines two of my favorite baked goods into one perfect loaf. The moist zucchini bread gets a warm, cinnamon-sugar twist that tastes like a snickerdoodle cookie. It's become a family favorite that disappears almost as quickly as I can make it.
When you can't decide between banana bread and zucchini bread, make this mashup! It's ultra moist and fluffy, with just the right fruity banana-meets-cinnamon flavor. It's a great way to use up overripe bananas while incorporating healthy vegetables.
Here’s a tasty, simple way to use up this abundant green vegetable: chocolate chip zucchini bread! The loaf is soft and moist, with just the right cinnamon spiced sweetness. The best part is a generous sprinkling of chocolate chips so you get one in every bite!
If you’ve got zucchini on hand, meet your dream muffin: zucchini chocolate chip muffins! These little cakes are tall with the perfect domed muffin top, sweet and moist with bursts of chocolate in each bite. Try them as a quick snack slathered with almond butter, or even as a little dessert cake topped with whipped cream.
Each of these muffins is moist with rich chocolate flavor and studded with melty chocolate chips. The zucchini keeps them incredibly tender, and they stay delicious for days. They're a favorite in my household as a delicious seasonal treat!
These brownies are ultra moist and gooey, with a rich chocolaty flavor that will have your friends and family running for seconds! They're also accidentally vegan: no butter or eggs needed. The zucchini adds incredible moisture without affecting the flavor.
This is a delicious cake is an inventive way to eat whole foods in dessert form, and it happens to be gluten-free and dairy-free too. The zucchini makes it ultra moist and gooey with just the right amount of sweetness.
These healthy muffins are cozy and satisfying, cinnamon scented and made with oats: no flour at all! This makes them taste hearty and wholesome — and they’re naturally gluten free, too. They’re just sweet enough: not a cupcake like many muffin recipes! These are perfect for breakfasts and snacks.
One last sweet zucchini recipe that's not baked: a smoothie! I love adding zucchini to smoothies for an extra boost of fiber and nutrition. This versatile vegetable blends seamlessly into fruity drinks, and I make it two ways: green or chocolate. The chocolate variation is my favorite—it's rich and creamy without being too heavy.
Storage and meal planning tips
Fresh zucchini stores best in the refrigerator crisper drawer for up to a week. I often prep zucchini ahead by washing and drying it, but I try not to cut it until I’m ready to use it. For longer storage, you can freeze zucchini: but I usually prefer eating it fresh.
When making dishes like fritters or lasagna, I usually salt the zucchini first and let it drain for 30 minutes. This removes excess moisture and prevents soggy results.
Perfect pairings
These zucchini recipes pair well with summer favorites. I love serving the main dishes with corn salad, caprese salad, or grilled corn. The baked goods are perfect for brunch spreads, afternoon coffee, or as dessert with fresh berries and whipped cream.
Frequently asked questions
Store zucchini in the refrigerator crisper drawer, unwashed, in a plastic bag with a few holes for air circulation. They should stay fresh for about a week.
Look for zucchini that are firm, have shiny skin, and are about 6-8 inches long. Avoid zucchini that are overly large or have soft spots.
Yes! Go to How to Freeze Zucchini.
25 Zucchini Recipes for the Season
Pin Recipe
Print RecipeMake incredible meals with these 25 tested zucchini recipes, from hearty stuffed zucchini boats to moist chocolate zucchini bread! These are my favorite ways to use this versatile vegetable in main dishes, sides, and irresistible baked goods.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4
- Category: Main Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
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.
from A Couple Cooks https://ift.tt/iNfwPQ4
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