Here are some of my favorite zucchini dishes that I think you will love and enjoy at home. My preferred creamy dish is Zucchini Noodle Alfredo, made with spiralized zucchini and delicious creamy sauces.

When I prepare it, the delightful kitchen scents of Zucchini Bread and Zucchini Muffins, spiced with cinnamon and nutmeg, permeate my home. To prepare a meal that satisfies completely, I make Zucchini Lasagna or Stuffed Zucchini Boats, neither of which seems likely to be healthy because they are so packed with cheesy, savory goodness.

Zucchini Tater Tots and Zucchini Fritters make excellent snacks, but if I make either of those, I need to have a virtual “don’t come in the kitchen” sign hanging for the duration of their frying or baking. Both use fresh, grated zucchini mixed with flour and herbs to form a batter that somehow manages to hold together while the moisture in the zucchini does its thing and the outside gets golden brown.

When a light, refreshing side is what I want, I make Spiralized Zucchini Salad, which is filled with crisp, colorful vegetables. When the desire strikes for something sweet, I whip up a Chocolate Zucchini Cake or Zucchini Brownies.

These zucchini recipes take full advantage of this versatile vegetable, whether they are prepared on the grill, in the oven, or on the stovetop.

The 24 Best Zucchini Recipes

1. Zucchini Noodle Alfredo

Zucchini Noodle Alfredo is an indulgent dish composed of zucchini noodles enrobed in a rich Alfredo sauce made with heavy cream, copious amounts of Parmesan cheese, and garlic. It’s nearly a diet buster, which makes it perfect for anyone who hasn’t quite given up on the Zucchini Recipes trend but still wants to eat something approaching the food pyramid.

Ingredients

2 medium zucchinis
1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

1. Make zucchini noodles with a spiralizer from the zucchinis, and set them aside.

2. In a sizable frying pan, warm the extra virgin olive oil over a medium flame. Stir in the minced garlic and cook for about 1 minute until it becomes fragrant.

3. Add the heavy cream and slowly bring it to a gentle simmer. Turn the heat down to low and stir in the Parmesan cheese, blending until the sauce is smooth and thickened.

4. Mix the zucchini noodles with the Alfredo sauce in the skillet until they are well-coated and cooked to your perfect tenderness, which for me was al dente and took about 5 minutes. The original recipe calls for 3-5 minutes, depending on how you like your veggies. Once seasoned, the noodles should be garnished and served immediately. A garnish can be anything from fresh herbs (I used parsley) to a sprinkle of nuts.

2. Zucchini Bread Recipe

Zucchini Bread is a delightful addition to my Zucchini Recipe collection. It’s made with all-purpose flour, grated zucchini, sugar, and cinnamon.

That might seem like a standard quick bread recipe, but you have to try this one to understand the moistness and flavor combination making it extraordinarily good and quite an event when I pull it from the oven.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup grated zucchini
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon ground cinnamon

Instructions

1. Heat your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan.

2. In a big basin, blend the flour, baking soda, and cinnamon.

3. In a different bowl, mix together the eggs, sugar, and oil until smooth, then combine with the grated zucchini.

4. Blend the wet and dry components together, only until they are mixed, and then pour the mixture into the loaf pan you have prepared. Bake the bread in a preheated oven for 45-55 minutes, or until it is done in the center, which you can check with a toothpick.

3. Stuffed Zucchini Boats

I love preparing Stuffed Zucchini Boats, as they are a wonderful spin on traditional zucchini dishes. They take the healthy Mediterranean diet to the next level.

They are full of protein from ground beef or turkey; I’ve made them with both, and they were equally enjoyable. They also feature marinara sauce and are topped with mozzarella cheese.

They are nutritious and they are filling.

Ingredients
Zucchinis (3 medium-sized)
Olive oil (1 tablespoon)
Ground beef or turkey (1 pound)
Onion (1 small, chopped)
Garlic (2 cloves, minced)
Marinara sauce (1 cup)
Shredded mozzarella cheese (1 cup)

Instructions

1. Heat your oven to 375°F (190°C).

2. Halve the zucchinis lengthwise and scoop out the insides to make the boats, leaving 1/4 inch of zucchini intact to serve as a shell. Place the zucchini halves, cut side up, on a baking sheet.

3. In a skillet, heat olive oil over medium heat. The chopped onion and minced garlic go in next, creating a softness from the sauté. Brown ground meat, allowing it to mix within the softened onions and garlic. Finally, stir in marinara sauce.

4. Fill the zucchini boats with the meat mixture. Top with shredded mozzarella.

5. In the preheated oven, cook for 20-25 minutes, or until the zucchinis are tender and the cheese is bubbly. Serve hot.

4. Zucchini Fritters Recipe

Discover an easy Zucchini Fritters Recipe featuring grated zucchini, Parmesan cheese, and garlic. The following Zucchini Recipes highlight how versatile and delicious this summer squash can be.

They make great side dishes for almost any meal, from breakfast to dinner, and they’re fantastic at room temperature or straight out of the fridge.

Ingredients

2 medium zucchini, grated
1 teaspoon salt
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg, beaten
2 cloves garlic, minced
Olive oil, for frying

Instructions

1. Put the zucchini, once it has been grated, into a colander. Sprinkle salt over the zucchini, and let it rest for about 10 minutes. After that, take a clean kitchen towel, and use it to clean the zucchini of as much moisture as you can.

2. In a mixing bowl, combine the zucchini (squeezed dry), flour, Parmesan cheese, egg, and garlic. Mix until well combined.

3. In a skillet, over medium-high heat, warm 1 tablespoon of olive oil. Using a spoon, drop the zucchini mixture into the pan, then use a spatula to flatten the puddles of zucchini mixture. Cook for about 3-4 minutes on each side until golden brown and crisp.

4. Move to a plate lined with paper towels and excess oil will drain off. Serve it warm. A dipping sauce is optional, but I don’t see how it could not be an addition when the following warm, crisp morsels are set before you.

5. Spiralized Zucchini Salad

A refreshing Spiralized Zucchini Salad with fresh cherry tomatoes, red onion, and basil speaks to me. This delightful dish, perfect for Zucchini Recipe aficionados, is so tasty—it’s hard to believe it could be so healthy.

With crumbled feta topping the salad and a simple olive oil and lemon dressing draping it, this could easily be a mid-summer, lounge-salad noshed upon in the backyard.

Ingredients

2 medium zucchini, spiralized
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice

Instructions

1. Put the zucchini cut into spirals in a big bowl. Add the grape tomatoes, red onion, crumbled feta cheese, and basil (leaves and stems).

2. In a small bowl, combine the olive oil and lemon juice, and whisk them together to make a dressing.

3. Pour the salad dressing over the salad and gently toss to combine.

4. Serve right away, or allow the mixture to sit in the refrigerator for up to one hour for the flavors to meld. Then serve.

6. Zucchini Lasagna Recipe

Among Zucchini Recipes, Zucchini Lasagna is my favorite. It has layers of thinly sliced zucchini, ground turkey or beef, marinara, ricotta, mozzarella, and Parmesan that make for a supremely satisfying and comforting dish.

Ingredients

3 large zucchinis, thinly sliced lengthwise
1 lb ground beef or turkey
2 cups marinara sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F (190°C). In a skillet over medium heat, heat oil and cook the ground beef or turkey until browned. Drain excess fat.

2. Combine the marinara sauce with the cooked meat and allow it to simmer for a few minutes. In another bowl, combine the ricotta cheese with half of the Parmesan.

3. In a baking dish, lay down the bottom layer of zucchini, sliced thinly and laid rim to rim to form an even layer over the bottom of the dish. Spoon on top of the zucchini, and spread to the edges, the first layer of the meat sauce. On top of that, add the first layer of the cheese and ricotta mixture, and on top of that, the first layer of mozzarella cheese.

4. Do the same with the remaining ingredients, doing them in the same order, until all ingredients are used. (This will take three more repeats.) You should now have four visible layers of the dish. (If you can’t see the layers, you’ve done the layering too well!) The top layer should be zucchini (as mandated by the recipe title). Mozzarella and the remaining grated cheese (Parmesan, in this case) completes the assembly. Bake it!

7. Zucchini Parmesan Crisps

I enjoy preparing Zucchini Parmesan Crisps as a fast and crunchy snack. For this zucchini recipe, I pair thinly sliced zucchini with panko breadcrumbs, Parmesan cheese, and a small amount of minced garlic for a delightful, savory finger food.

Ingredients

2 medium zucchinis, thinly sliced
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
2 large eggs, beaten

Instructions

1. Set the oven to 425°F (220°C) to heat. A baking sheet lined with parchment paper is the next step. Set this aside for later use.

2. In a bowl, combine these ingredients: panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.

3. Beat the eggs. Coat each zucchini slice first in the eggs and then in the breadcrumb mixture. Arrange the zucchini rounds in a single layer on the baking sheet.

4. Preheat the oven to 375°F (190°C). Place the zucchini strips in a large bowl and drizzle with olive oil. Toss to coat. Then, in a small bowl, combine the panko, Parmesan, and spices. Mix well, then add to the bowl with the zucchini. Toss again to coat the zucchini evenly.

8. Zucchini Muffins Recipe

Creating mouthwatering zucchini recipes is something I truly love, and these zucchini muffins are among them. They go with the grated zucchini, the all-purpose flour, and the cinnamon—which makes them a wonderful and simple treat for any occasion.

Ingredients

1 cup grated zucchini
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

Instructions

1. Set your oven to 350 degrees F (175 degrees C) and prepare a muffin tin with paper liners or grease it.

2. In a big bowl, combine the flour, sugar, baking soda, and cinnamon.

3. Take another bowl and into it place the grated zucchini and vegetable oil. Add this combination to the dry ingredients and stir until you achieve a mixture that is not quite smooth, but well combined.

4. Portion the batter into the muffin cups and bake for 18-22 minutes, or until you can insert a toothpick into the center of a muffin and have it come out clean. Let cool before you serve them.

9. Grilled Zucchini Recipe

I take pleasure in making recipes for zucchini, and this one for grilled zucchini is a combination of fresh zucchini, olive oil, garlic powder, and Italian herbs. It’s easy to prepare and bursting with flavor, making it an ideal side dish for summer cookouts.

Ingredients

2 medium zucchinis
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian herbs (oregano or thyme work well)
Salt and pepper to taste
1 tablespoon lemon juice
Optional: grated Parmesan cheese for serving

Instructions

1. Set your grill to a medium-high temperature.

2. Cut the zucchinis into rounds, 1/4 inch thick.

3. In a large bowl, combine the zucchini slices with the olive oil, garlic powder, Italian herbs, salt, and pepper. Toss until the zucchini slices are well coated.

4. Zucchini slices should be grilled for around 3-4 minutes on each side. They should have grill marks and be tender. If not, you’re either working with an inferior zucchini or you’re not grilling it correctly. Remove from the grill, drizzle with lemon juice, and sprinkle with Parmesan cheese if you like things that taste good. Serve warm.

10. Zucchini Pizza Bites

Zucchini Pizza Bites are a healthy, delicious alternative to traditional pizza, and I enjoy making them. They consist of sliced zucchini rounds topped with marinara sauce, mozzarella, and mini pepperoni.

To my way of thinking, they absolutely belong in any collection of quick Zucchini Recipes.

Ingredients:
1 large zucchini, sliced into 1/4-inch thick rounds
1/2 cup marinara or pizza sauce
1 cup shredded mozzarella cheese
1/4 cup mini pepperoni slices
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Set the oven to 400°F (200°C) to preheat. Prepare a baking sheet by lining it with parchment paper.

2. The zucchini slices should be arranged in a single layer on the baking sheet that has been prepared. They should then be sprinkled with salt, pepper, garlic powder, and dried oregano.

3. Take a small amount of marinara or pizza sauce and place it on each zucchini round. Then, add a generous amount of mozzarella cheese and top with mini pepperonis.

4. Cook in the oven that’s been heated ahead of time for 8 to 10 minutes, or until it appears the cheese has melted and bubbles are breaking the surface. Serve as soon as possible.

11. Zucchini Soup Recipe

This Zucchini Soup recipe is superb. Its simplicity is beautiful, with only the most wholesome and fresh ingredients: olive oil, onion, garlic, and veggie broth.

In fact, because it’s so good, I could see it competing with the best of my zucchini recipes as a go-to. 

Ingredients

2 medium-sized zucchinis, chopped
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 cups vegetable broth
1/2 cup heavy cream (optional)
Salt and pepper to taste

Instructions

1. In a large saucepan, warm the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. This should take about 5 minutes.

2. Chop the zucchini and add the pieces to the pot. Let them cook for another 3-5 minutes, or until they start to soften.

3. Add the vegetable broth and bring the mixture to a boil. Reduce the heat, and let it all simmer for approximately 20 minutes, or until the zucchini are smashingly tender.

4. An immersion blender can be used to puree the soup until smooth. If heavy cream is being used, stir it into the soup after blending. Season with salt and pepper to suit your taste. Serve very hot.

12. Zucchini Stir Fry Recipe

This fast stir-fry with zucchini slices, garlic, and onions tossed in soy sauce makes for a tasty dish. I like to work simple zucchini recipes like this one into my meals for the week, because they’re so easy to throw together and can be combined with all sorts of other ingredients for some light, flavorful, and healthy meals.

Ingredients

• 2 medium zucchinis, sliced into thin rounds
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 1 small onion, thinly sliced
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, warm the olive oil. Add the onion, which has been sliced, and the garlic and, while stirring, cook until the onion is translucent, which should take about 3 minutes.

2. Zucchini, sliced, goes into the hot skillet and begins a 5-minute stir-fry with the first side that’s up. The first side that is up starts to soften. The first side that is down is hoping it gets turned before it can flatten out and start curling up like a sad roasted vegetable.

3. Add the soy sauce and cook for 2-3 more minutes, stirring often, until the zucchinis are tender and well-coated.

4. Sesame seeds should be sprinkled over the dish. It should be seasoned to taste with salt and pepper. It should be served at once.

13. Zucchini Gratin Recipe

The creamy combination of heavy cream, Parmesan cheese, and minced garlic in this Zucchini Gratin Recipe takes zucchini recipes to a new level. Using zucchini alongside these rich ingredients results in a dish that’s far more decadent than any of its simple components would suggest.

Ingredients

2 medium zucchinis, thinly sliced
1 cup heavy cream
1 clove garlic, minced
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter

Instructions

1. Set your oven to 375°F (190°C). Prepare a baking dish by greasing it with butter.

2. Combine the heavy cream, minced garlic, Parmesan, salt, and pepper in a bowl.

3. In the baking dish, layer the sliced zucchinis and then pour the cream mixture over the top, ensuring that the zucchini slices are well coated.

4. Place in the preheated oven and bake for approximately 25-30 minutes or until the zucchini has become tender and the top surface has achieved a golden-brown hue.

14. Chocolate Zucchini Cake

I love to craft Chocolate Zucchini Cake, a delightful dish that unites grated zucchini with all-purpose flour and unsweetened cocoa powder. It occupies a top tier in the pantheon of must-try Zucchini Recipes.

Not only does it perform extraordinarily well in the flavor department, with a never-fail combo of chocolate and, well, more healthful-for-you (and sort of secretive) zucchini, but it also bakes up beautifully.

Ingredients:

• 1 ½ cups grated zucchini
• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup vegetable oil
• ¾ cup granulated sugar

Instructions

1. Your oven should be heated to 350°F (175°C), and an 8×8-inch pan for baking must be greased.

2. In a big bowl, combine the sugar and oil until set together, then mix in the zucchini.

3. In another bowl, whisk the flour, cocoa powder, baking soda, and salt together. Gradually mix the dry ingredients into the wet mixture and stir until just combined.

4. Fill the prepared pan with batter and place it in the oven. Set the timer for 25 to 30 minutes. When it beeps, check the center of the bake with a toothpick. If it comes out clean, it’s done. If it doesn’t, give it a few more minutes. “Let cool before serving” maximizes toothpick performance.

15. Zucchini Tater Tots

Zucchini Tater Tots are a delightful twist on classic tater tots. They combine grated zucchini, cheddar cheese, breadcrumbs, and garlic powder.

They are perfect for anyone who is looking to Zucchini Recipes for a healthy spin.

Ingredients

2 medium zucchinis, grated
1 cup shredded cheddar cheese
1/2 cup breadcrumbs
1 large egg
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

1. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.

2. Squeeze out as much moisture as possible from the grated zucchini by placing it in a clean kitchen towel.

3. In a large bowl, mix the following ingredients until well combined:
Grated zucchini
Cheddar cheese
Breadcrumbs
Egg
Garlic powder
Salt
Pepper

4. Form the mixture into small cylinders the size of tater tots and set them on the prepared baking sheet. Bake for 20 to 25 minutes or until they are golden brown and crispy.

16. Zucchini Carbonara Recipe

My adoration for Zucchini Carbonara stems from the way it blends zucchinis, crispy pancetta, and Pecorino Romano cheese in an elegant dish. The Zucchini Recipes I’ve collected hold this one as a standout, not just for its flavor and texture but for the way it combines simple ingredients—eggs and garlic, to name two—that become something complex when cooked.

Ingredients

2 medium zucchinis
100g pancetta or bacon, diced
2 large eggs
50g Pecorino Romano cheese, grated
1 clove garlic, minced
Salt and black pepper to taste

Instructions

1. Cut the zucchinis into thin strips or use a spiralizer to make them resemble pasta.

2. In a frying pan over medium heat, fry the pancetta until it is crisp. Meanwhile, mince the garlic. When the pancetta is done, add the garlic to the pan and sauté for about 30 seconds, or until it is fragrant.

3. In a bowl, whisk the eggs and combine them with the grated Pecorino Romano cheese. Mix in a generous amount of black pepper.

4. Add the zucchini ribbons to the skillet with the pancetta and garlic. Toss to combine, then remove from heat. Pour the egg and cheese mixture over the zucchini and, stirring continuously, don’t let it get too hot, or you’ll end up with scrambled eggs. Season with more salt and black pepper to taste (if you need to). Serve immediately.

17. Zucchini Enchiladas Recipe

Zucchini Enchiladas is a creative twist on traditional enchiladas using zucchini strips as the base. What I love about it is the combination of cooked, shredded chicken, black beans, enchilada sauce, and cheese that makes it a standout among Zucchini Recipes.

Ingredients

4 large zucchinis
1 tablespoon olive oil
1 cup cooked shredded chicken
1 cup black beans, drained and rinsed
1 cup enchilada sauce
1 cup shredded cheese (cheddar or Mexican blend)#

Instructions

1. Set your oven to a temperature of 375°F (190°C) and allow it to warm up.

2. Use a vegetable peeler or mandoline to slice the zucchinis lengthwise into thin strips to create “noodles” for the enchiladas.

3. In a skillet, medium heat; olive oil. Shredded chicken; half of the black beans. Stir in half of the enchilada sauce until well combined.

4. Arrange 3 to 4 zucchini strips so they slightly overlap. Scoop some of the chicken mixture and place it in the center. Roll the zucchini up and place it seam side down in the baking dish. Repeat until you have used up the zucchini and filling.

5. Put the rest of the enchilada sauce on top and cover with shredded cheese. Bake for 20-25 minutes until the cheese is bubbly and melted. Serve warm.

18. Zucchini Brownies Recipe

Zucchini Recipes frequently astonish with their adaptability. I take great pleasure in crafting these decadent, moist Zucchini Brownies, using all-purpose flour, unsweetened cocoa powder, and very finely shredded zucchini for a wonderful take on the classic chocolate dessert.

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup finely shredded zucchini

Instructions

1. Your oven should be at a temperature of 350°F (175°C) and a 9×9-inch pan should be prepped and ready. That is, you should have it greased (lightly) and set aside for the moment when you will pour your batter into it.

2. In a bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk until well blended.

3. Combine the sugars with the oil in another bowl, then mix in the zucchini.

4. Slowly incorporate the dry ingredients into the wet ingredients, mixing only until combined and no longer. Then spread the batter evenly in the prepared pan and bake in a preheated oven for 25-30 minutes. Let cool completely before slicing into squares and serving.

19. Zoodles with Pesto Sauce

My passion is making zoodles with pesto sauce, a colorful zucchini recipe bursting with fresh basil, pine nuts, and Parmesan cheese. When I make this dish, it’s because I want to eat zucchini transformed into fabulous zoodles and coated in a rich, homemade pesto.

Ingredients

Zucchini (2 medium-sized)
Fresh basil leaves (1 cup)
Pine nuts (1/4 cup)
Grated Parmesan cheese (1/4 cup)
Garlic clove (1)
Extra virgin olive oil (1/4 cup)
Salt and pepper to taste

Instructions

1. Use a spiralizer or a julienne peeler to create zoodles from the zucchini. Set the zoodles aside.

2. In a food processor, combine the leaves of basil, pine nuts, Parmesan cheese, and garlic. Pulse until they are finely chopped.

3. Little by little, pour the olive oil into the food processor while it is running, until the pesto reaches a smooth consistency. Taste it. If it needs improvement, season it with salt and pepper until it is as you want it.

4. In a large bowl, toss the zucchini noodles with pesto sauce until well coated. Serve immediately.

20. Zucchini Casserole Recipe

Discovering new zucchini recipes is something I am passionate about. My 20.

Zucchini Casserole Recipe offers up a baked version of a zucchini dish that’s perfect for the end of summer when the garden is bursting with the green squash. It includes sliced zucchini, sautéed onions, and plenty of cheese.

Ingredients

• 2 medium zucchinis, sliced
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• 1/2 cup chopped onions
• 1 tablespoon olive oil

Instructions

1. Set your oven to 375°F (190°C) and lightly oil a baking dish with olive oil.

2. In a frying pan, warm the olive oil over medium heat and cook the diced onions until they are tender and clear.

3. In a big bowl, mix together the zucchinis, onions, sautéed until golden brown, eggs, mozzarella, and half the Parmigiano-Reggiano. Remember to mix well; this is going to be the main filling for the zucchini lasagna.

4. The mixture of zucchini and other ingredients should be poured into the baking dish you prepared earlier, and this dish should be baked for 25 to 30 minutes. You want to watch it carefully toward the end of the baking time to make sure that the top doesn’t just get bubbly but also turns a nice golden-brown color. There are two things that can help with this: a good oven and a good lid. A casserole dish with a well-fitting lid really helps steam the interior.

21. Lemon Zucchini Pasta

Discover Lemon Zucchini Pasta, a delightful twist on classic Zucchini Recipes. I enjoy the combination of fresh zucchini ribbons, spaghetti, olive oil, garlic, lemon juice, and Parmesan cheese in a light and simple pasta dish.

Ingredients

• 8 oz spaghetti or your choice of pasta
• 2 medium zucchinis, spiralized or sliced into thin ribbons
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Boil a large pot of salted water, and cook the pasta per the instructions on the package. Drain, and set aside, reserving near 1/2 cup of the water that the pasta cooked in.

2. In a medium sauce pan, over medium heat, add the olive oil. Sauté the garlic until it starts to smell good, about 1 minute.

3. Add the zucchini and sauté for about 3–4 minutes until it is a bit tender.

4. To the skilled, add the pasta that has been cooked, the juice of the lemon, and the zest. Combine by tossing, and if necessary, reach the desired consistency by adding back some of the pasta cooking water. Add the cheese that is Parmesan and season with salt and pepper to taste. Serve right away.

22. Zucchini and Corn Fritters

Zucchini and Corn Fritters are one of my favorite things to make. They consist of grated zucchini, fresh corn kernels, and green onions.

Zucchini and Corn Fritters are a super-versatile addition to my collection of zucchini recipes.

Ingredients

2 medium zucchinis, grated
1 cup corn kernels (fresh, canned, or frozen)
1/2 cup all-purpose flour
2 large eggs
1/4 cup chopped green onions
Salt and pepper to taste

Instructions

1. Shred the zucchini and place it in a clean kitchen towel. Wring out as much moisture as possible so that the fritters don’t end up all soggy.

2. In a sizable bowl, mix the following ingredients until well combined:
grated zucchini
corn kernels
flour
eggs
green onions
salt
pepper

3. Warm some oil in a large non-stick skillet at medium heat. With a portioning cup, take 1/4 of the mixture, and drop it into the heated pan. Use your hands to slightly flatten the mound of mixture. Cook, without crowding the pan, for 3-4 minutes until the underside is golden brown; then flip and cook for an additional 3-4 minutes.

4. After draining on paper towels, serve warm with the yogurt or dipping sauce of your choice.

23. Zucchini Pesto Roll-Ups

Zucchini Pesto Roll-Ups offer a delightful twist on Zucchini Recipes using thinly sliced zucchini, ricotta, and parmesan cheese, layered with pesto and topped with cherry tomatoes. An appetizer or side dish that is both delicious and healthy.

Ingredients

Zucchini (2 large, thinly sliced lengthwise)
Pesto (1/2 cup, homemade or store-bought)
Ricotta cheese (1/2 cup)
Parmesan cheese (1/4 cup, grated)
Cherry tomatoes (1 cup, halved)
Olive oil (2 tablespoons)
Salt and pepper (to taste)

Instructions

1. Heat your oven to 375°F (190°C). Lightly coat an ovenproof pan with olive oil.

2. In a basin, blend the ricotta and parmesan cheeses until they form a uniform mixture. Add salt and pepper to taste.

3. For each slice of zucchini, spread a thin layer of pesto, then a fairly even layer of the cheese mixture. Roll up each slice and place it seam-side down in the dish.

4. The roll-ups should be garnished with halved cherry tomatoes and a drizzle of olive oil. They should then be baked for 20-25 minutes, or until the zucchini proves to be tender. The roll-ups should then be served warm.

24. Zucchini Chocolate Chip Muffins

I love to prepare Zucchini Chocolate Chip Muffins, a delectable recipe from my collection of zucchini dishes. They combine grated zucchini, all-purpose flour, whole wheat flour, granulated sugar, and chocolate chips for a delightfully decadent snack.

Ingredients

• 1 ½ cups grated zucchini
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon baking soda
• ¾ cup chocolate chips

Instructions

1. Your oven should be set to 350°F (175°C), and you should have a muffin tin lined with liners at the start of this operation.

2. In a big bowl, combine the grated zucchini, sugar, and oil until thoroughly mixed.

3. Mix in the all-purpose flour, whole wheat flour, and baking soda until just combined, taking care not to overmix. This is not a flour-intensive batter, and it should feel and look like a thick, fluffy batter, not a dough. A dough just lies there; a batter has lift. Stir in the chocolate chips.

4. Evenly distribute the batter among the muffin cups and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool before serving.