These 20 recipes will give you the most out of the green squash, whether you serve it as a main course or side dish. Enjoy!
Abundant in late spring and summer, zucchini is just as versatile as it is delicious. You can sauté or roast it for a simple side dish, toss it with pasta for a fresh main course, or serve it for breakfast in a zucchini bread. With these 20 recipes, you'll never have to wonder what to do with zucchini again!
If you love in-season summer vegetables, try these grilled vegetable recipes or toss them in refreshing summer salads.
Yogurt-Zucchini Bread with Walnuts
This moist, nutty bread is a terrific way to use up late-summer zucchini. The walnuts in the bread are super-heart-healthy, and the yogurt adds moisture without any fat.
Zucchini with Roasted Almonds and Zucchini Bread Croutons
Whipping up an all-natural meal has never been easier — or more delicious — than with this 10-minute recipe. Just make the zucchini bread ahead of time and use leftovers for the homemade crouton toppings.
Simple and delicious, the almost caramelized zucchini are topped with a Parmesan crust. Serve it like a wedge of pizza, straight from the pan, with the cheese side up.
Greek-Style Stuffed Zucchini with Tomatoes
This easy and healthy dinner for two is ready fast, in just over 30 minutes. Season lean ground beef with Greek spices, and use it to stuff zucchini halves.
Zucchini-and-Pepper Gratin with Herbs and Cheese
NYC chef Daniel Humm uses the pleasantly salty Sbrinz cheese to top this gratin made with a ratatouille-like mix of sautéed zucchini strips, bell peppers, and tomato. Parmigiano-Reggiano, another hard, aged, cow's milk cheese, is a fine substitute.
Create a light summer salad with layers of zucchini and avocado topped with lemon juice for a healthy side dish.
For a change of pace, we've replaced standard lasagna noodles with cheese-filled ravioli and layered them with fresh zucchini slices. Let this dish cool for five to 10 minutes before serving to ensure proper slicing.
Zucchini-Potato Latkes with Tzatziki
Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki in pita pockets for lunch on the go.
Grilled Zucchini with Fresh Mozzarella
The delicate taste of fresh mozzarella offers a delicious counterpoint to the garlic-and-vinegar-macerated zucchini. However, if you prefer a stronger flavor, try goat cheese instead.
This is one of the few soups that make the cut in summer. Serve it chilled to take the edge off a hot August night.
Marinated Zucchini with Bow Ties
Garden-fresh zucchini and tomatoes make a beautiful pasta, perfect for a warm summer night's dinner. It can be served hot or at room temperature, either for four as a main course or for eight as a side dish with grilled chicken, for instance.
Chicken with Whole-Grain Mustard and Zucchini in Packets
Mustard and thyme flavor chicken and veggies — a combo of zucchini, banana peppers, and grape tomatoes — in this easy grilled dinner.
Shrimp-and-Feta-Stuffed Zucchini
Chef Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil, and Hungarian peppers (spicy wax chiles). To keep it simple, you can just top the roasted zucchini with a little feta, then broil briefly.
In this version of the Italian frittata, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
Roasted and tossed with your favorite pesto, zucchini turns into an almost-instant summer side dish in just 25 minutes.
Spaghetti with Grilled Shrimp, Zucchini, and Salsa Verde
Rustic salsa verde is an ideal accompaniment to grilled shrimp. We've taken it a step further and added the shrimp, with zucchini, to pasta.
These zucchini sticks are every bit as good as the restaurant-appetizer version — no deep fryer required. And they're a great way to get kids to eat their veggies!
We pack extra vegetables — zucchini, bell pepper, and corn — into this cheesy baked rice casserole. Plus we substitute brown rice for white, reduce the cheese by half, and swap turkey sausage for pork sausage.
We know tortellini make a quick weeknight pasta dinner — but they also add substance that turns this quick zucchini-laced vegetable soup into a meal.
Shave summer zucchini into thin ribbons for this no-cook summer salad, which is flavored with a fresh pistachio pesto.
