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).

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.

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!

These zucchini muffins are ultra tall with the best fluffy texture and moist interior. I top them with coarse grains of turbinado sugar for a delicious crunch. They're perfect for breakfast or afternoon snacks slathered with nut butter.

 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.