Top 10 Amazing Zucchini Recipes You’ll Want to Make All Summer Long

Zucchini Bread

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 1/3 cup unsweetened applesauce
• 2 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini (about 2 medium zucchini)
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray, then lightly dust with flour.
2. Prepare Zucchini: Wash and grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out excess moisture.
3. Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg until well combined.
4. Combine Wet Ingredients: In another bowl, whisk together vegetable oil, applesauce, eggs, sugar, and vanilla extract until smooth and well blended.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Don’t overmix – stir just until the flour is incorporated.
6. Add Zucchini: Fold in the squeezed zucchini and walnuts (if using) until evenly distributed throughout the batter.
7. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool and Serve: Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. Store covered at room temperature for up to 3 days or freeze for longer storage.

Tips: This moist and flavorful zucchini bread is perfect for breakfast, afternoon snack, or dessert. The zucchini adds incredible moisture without affecting the taste, making it a great way to sneak vegetables into your diet!

Zucchini Noodles (Zoodles)

Ingredients:

• 2-3 medium zucchini (about 1.5 lbs)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• Optional toppings: cherry tomatoes, parmesan cheese, fresh basil
• Optional sauce: marinara, pesto, or alfredo sauce

Equipment Needed:

• Spiralizer or vegetable peeler
• Large skillet or pan
• Paper towels

Instructions:

1. Prepare the zucchini: Wash and trim the ends of the zucchini. Using a spiralizer, create noodle-like strands by turning the zucchini through the spiralizer. If you don’t have a spiralizer, use a vegetable peeler to create long, thin ribbons.
2. Remove excess moisture: Place the zucchini noodles on paper towels and sprinkle lightly with salt. Let them sit for 10-15 minutes to draw out excess water, then pat dry with clean paper towels.
3. Heat the pan: Heat olive oil in a large skillet over medium-high heat.
4. Add aromatics: Add minced garlic to the pan and sauté for 30 seconds until fragrant.
5. Cook the zoodles: Add the zucchini noodles to the pan and toss gently. Cook for 2-3 minutes until just tender but still slightly crisp. Don’t overcook as they will become mushy.
6. Season: Season with salt and pepper to taste.
7. Serve: Transfer to serving plates and add your desired toppings and sauce. Serve immediately while warm.

Tips:

• For raw zoodles, simply skip the cooking step and serve with cold sauces
• Don’t skip the salting step as it prevents watery noodles
• Zoodles are best served fresh and don’t store well as leftovers
• Try different vegetables like yellow squash or sweet potato for variety

Stuffed Zucchini

Ingredients:

• 4 large zucchini
• 1 lb ground beef or turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 cup cooked rice
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare the zucchini: Preheat oven to 375°F (190°C). Wash and trim the ends of the zucchini. Cut each zucchini in half lengthwise. Using a spoon or melon baller, carefully scoop out the flesh, leaving about 1/4 inch of flesh attached to the skin to create boat-shaped shells. Chop the scooped zucchini flesh and set aside.
2. Cook the filling: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute. Add ground meat and cook until browned, breaking it up with a spoon, about 6-8 minutes.
3. Add vegetables: Add the diced bell pepper and chopped zucchini flesh to the skillet. Cook for 5-6 minutes until vegetables are tender. Stir in diced tomatoes, cooked rice, oregano, basil, salt, and pepper. Cook for 2-3 minutes more. Remove from heat and let cool slightly.
4. Stuff the zucchini: Place the zucchini boats in a baking dish. Stir 3/4 cup of mozzarella cheese into the meat mixture. Divide the filling evenly among the zucchini boats, mounding it slightly. Top with remaining mozzarella and Parmesan cheese.
5. Bake: Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10-15 minutes until zucchini is tender and cheese is golden brown. Let rest for 5 minutes before serving.
6. Serve: Garnish with fresh chopped parsley and serve hot as a main course.

Cooking Time: 45-50 minutes
Prep Time: 20 minutes
Serves: 4 people

Zucchini Fritters

These crispy, golden pancakes made with grated zucchini, herbs, and a light batter are perfect as an appetizer, side dish, or light meal. Follow these detailed steps to create delicious zucchini fritters that are golden brown and bursting with flavor.

Ingredients:

• 2 medium zucchini (about 1 pound), grated
• 1 teaspoon salt
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh herbs (dill, parsley, or chives), chopped
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• Vegetable oil for frying
• Sour cream or Greek yogurt for serving (optional)

Instructions:

1. Prepare the zucchini: Grate the zucchini using a box grater or food processor. Place the grated zucchini in a large bowl and sprinkle with salt. Mix well and let sit for 10 minutes to draw out moisture.
2. Remove excess moisture: After 10 minutes, transfer the salted zucchini to a clean kitchen towel or cheesecloth. Wrap tightly and squeeze firmly to remove as much liquid as possible. This step is crucial for crispy fritters.
3. Make the batter: In a large bowl, combine the drained zucchini, flour, beaten eggs, Parmesan cheese, chopped herbs, minced garlic, black pepper, and onion powder. Mix until well combined. The mixture should hold together when pressed.
4. Heat the oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately upon contact.
5. Form and fry the fritters: Using a large spoon or ice cream scoop, drop portions of the zucchini mixture into the hot oil. Gently flatten each fritter with the back of the spoon. Don’t overcrowd the pan.
6. Cook until golden: Fry for 2-3 minutes per side, or until golden brown and crispy. The fritters should be cooked through and hold their shape when flipped.
7. Drain and serve: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve immediately while hot and crispy, with sour cream or Greek yogurt on the side if desired.

Tips for Success:

• Removing moisture from the zucchini is essential for achieving crispy fritters
• Don’t make the fritters too thick, as they won’t cook evenly
• Maintain medium-high heat to ensure golden exterior without burning
• Serve immediately for best texture and flavor
• These fritters can be kept warm in a 200°F oven if serving a large batch

Grilled Zucchini

This Grilled Zucchini recipe transforms simple zucchini into a delicious and healthy side dish with beautiful grill marks and enhanced natural flavors.

Ingredients:

• 2-3 medium zucchini
• 3 tablespoons extra virgin olive oil
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 2 tablespoons fresh herbs (basil, thyme, or rosemary), chopped
• 1 clove garlic, minced (optional)

Instructions:

1. Prepare the zucchini: Wash and dry the zucchini thoroughly. Cut off both ends and slice lengthwise into 1/4-inch thick strips. For round slices, cut diagonally into 1/2-inch thick pieces.
2. Season the zucchini: Place sliced zucchini in a large bowl. Drizzle with olive oil and sprinkle with salt, pepper, and minced garlic if using. Toss gently to coat all pieces evenly.
3. Preheat the grill: Heat your grill to medium-high heat (about 400-450°F). Clean and lightly oil the grill grates to prevent sticking.
4. Grill the zucchini: Place zucchini slices on the grill in a single layer. Cook for 3-4 minutes per side, or until tender and beautiful grill marks appear. Don’t move them too early to achieve nice char marks.
5. Add herbs: During the last minute of grilling, sprinkle the fresh herbs over the zucchini to release their aromatic oils.
6. Serve: Transfer to a serving platter and serve immediately while hot. Optionally, drizzle with a little extra olive oil and garnish with additional fresh herbs.

Tips:

• Don’t overcrowd the grill – cook in batches if necessary
• Pat zucchini dry before seasoning to prevent excess moisture
• Serve immediately for the best texture and flavor
• Perfect as a side dish for grilled meats or fish

Zucchini Muffins

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup vegetable oil
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini (about 1 medium zucchini)
• 1/2 cup chopped walnuts or chocolate chips (optional)

Instructions:

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with butter.
2. Prepare zucchini: Wash and grate the zucchini using a box grater. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
3. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg until well combined.
4. Combine wet ingredients: In a separate bowl, whisk together oil, eggs, milk, and vanilla extract until smooth.
5. Combine mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Don’t overmix.
6. Add zucchini: Fold in the shredded zucchini and nuts or chocolate chips if using, distributing evenly throughout the batter.
7. Fill muffins: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve at room temperature.

Tips:

• Don’t skip squeezing excess moisture from the zucchini to prevent soggy muffins
• Store covered at room temperature for up to 3 days or freeze for up to 3 months
• These muffins are perfect for breakfast, snacks, or lunchboxes

Zucchini Casserole

Ingredients:

• 4-5 medium zucchini, sliced into 1/4-inch rounds
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 medium onion, thinly sliced
• 3 cloves garlic, minced
• 2 large eggs, beaten
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1 large tomato, sliced (optional)

Instructions:

1. Prepare the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
2. Prepare the zucchini: Wash and slice the zucchini into 1/4-inch thick rounds. Lay them on paper towels and sprinkle with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
3. Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add sliced onions and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
4. Layer the casserole: Arrange half of the zucchini slices in the prepared baking dish, overlapping slightly. Spread the sautéed onion and garlic mixture over the zucchini. Sprinkle with half of the oregano, basil, salt, and pepper.
5. Add cheese and eggs: Sprinkle 1 cup of mozzarella cheese over the vegetables. Pour the beaten eggs evenly over the cheese layer. Add the remaining zucchini slices on top.
6. Final toppings: Top with remaining mozzarella cheese, Parmesan cheese, and breadcrumbs. Add tomato slices if using. Sprinkle with remaining herbs and seasonings.
7. Bake: Cover with foil and bake for 25 minutes. Remove foil and continue baking for 15-20 minutes until the top is golden brown and the casserole is set.
8. Rest and serve: Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley. Cut into squares and serve warm.

Tips:

• Salt the zucchini slices beforehand to remove excess moisture and prevent a watery casserole
• You can add other vegetables like bell peppers or mushrooms for extra flavor
• This casserole can be prepared ahead of time and refrigerated overnight before baking
• Leftovers keep well in the refrigerator for up to 4 days

Zucchini Soup

Ingredients:

• 4 medium zucchini, chopped
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh herbs for garnish (basil, parsley, or chives)

Instructions:

1. Prepare the vegetables: Wash and chop the zucchini into small pieces. Dice the onion and mince the garlic.
2. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for another minute until fragrant.
3. Add zucchini: Add the chopped zucchini to the pot and stir to combine. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften.
4. Add broth and seasonings: Pour in the broth, add thyme and basil. Bring to a boil, then reduce heat and simmer for 15-20 minutes until zucchini is very tender.
5. Blend the soup: Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer to a regular blender in batches and blend until smooth, then return to pot.
6. Add cream and season: Stir in heavy cream and season with salt and pepper to taste. Heat through for 2-3 minutes.
7. Serve: Ladle into bowls and garnish with fresh herbs. Serve hot with crusty bread or crackers.

Tips: For a lighter version, substitute cream with milk or omit entirely. You can also leave some texture by blending only partially for a chunky consistency.

Zucchini Chips

Ingredients:

• 2-3 medium zucchini
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon dried herbs (rosemary, thyme, or oregano)

Instructions:

1. Prepare the zucchini: Wash and dry the zucchini thoroughly. Using a mandoline slicer or sharp knife, slice the zucchini into thin, even rounds (about 1/8 inch thick). The thinner the slices, the crispier your chips will be.
2. Remove excess moisture: Lay the zucchini slices on paper towels and sprinkle with salt. Let them sit for 10-15 minutes to draw out moisture, then pat dry with additional paper towels.
3. Season the chips: In a large bowl, toss the dried zucchini slices with olive oil, ensuring each slice is lightly coated. Sprinkle with salt, pepper, garlic powder, and dried herbs. Add Parmesan cheese if using.
4. Arrange for baking: Preheat your oven to 225°F (110°C). Line baking sheets with parchment paper and arrange zucchini slices in a single layer, making sure they don’t overlap.
5. Bake to perfection: Bake for 2-3 hours, flipping the chips halfway through. The chips are done when they’re golden brown and crispy. Cooking time may vary depending on thickness and your oven.
6. Cool and store: Let the chips cool completely on the baking sheet – they’ll continue to crisp up as they cool. Store in an airtight container for up to one week.

Tips: For extra crispy chips, you can use a dehydrator at 135°F for 8-12 hours instead of baking. Make sure all slices are uniform in thickness for even cooking.

Chocolate Zucchini Cake

Ingredients:

• 1 3/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups finely shredded zucchini (about 2 medium zucchini)
• 1 cup chocolate chips (optional)

For Chocolate Frosting:

• 1/2 cup butter, softened
• 2/3 cup cocoa powder
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Prepare the pan: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or two 9-inch round cake pans. Dust with cocoa powder.
2. Prepare zucchini: Wash and grate zucchini using the fine holes of a box grater. Pat dry with paper towels to remove excess moisture.
3. Mix dry ingredients: In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
4. Combine wet ingredients: In another bowl, beat eggs, then add buttermilk, oil, and vanilla extract. Mix well.
5. Combine mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and chocolate chips if using.
6. Bake: Pour batter into prepared pan(s). Bake for 35-40 minutes for a 9×13 pan, or 25-30 minutes for round pans, until a toothpick inserted in center comes out clean.
7. Cool: Allow cake to cool completely in pan before frosting.
8. Make frosting: Beat butter until light and fluffy. Gradually add cocoa powder, then alternately add powdered sugar and milk, beating until smooth. Add vanilla extract.
9. Frost and serve: Spread frosting over cooled cake. Cut into squares and serve. Store covered at room temperature for up to 3 days.

Tips: The zucchini should be finely grated and well-drained to prevent the cake from becoming too moist. You won’t taste the zucchini, but it adds incredible moisture and nutrition to this decadent chocolate cake!

With these fantastic zucchini recipes in your culinary arsenal, you’ll never run out of creative ways to use this amazing vegetable. Whether you’re looking for healthy alternatives like zucchini noodles, comfort food classics like zucchini bread, or impressive dinner party dishes like stuffed zucchini, there’s something here for every taste and occasion. So grab those fresh zucchini from your garden or local market, roll up your sleeves, and start cooking! Your taste buds (and your family) will thank you for discovering these delicious and nutritious zucchini creations.