The kitchen is my favorite place to express creativity. Zucchini is one of my favorite ingredients to work with because it possesses a unique flavor and texture that take on many forms.
And like my other favorite recipes, the ones that taste delicious, these are all easy and quick to pull together. They’re all dishes you can make ahead of time and serve up in comforting meal form.
And if you serve these to non-zucchini lovers, which I imagine is pretty much everybody who hasn’t tasted the recipes I just shared, no one will guess the secret ingredient.
The 16 Best zucchini recipes
1. Zucchini Bread
Zucchini bread is a marvelous quick bread made with zucchini, all-purpose flour, sugar, vegetable oil, and a hint of cinnamon. Its texture is moist, making it ideal for breakfast or as a snack between meals.
Ingredients
1 cup grated zucchini
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
Instructions
1. Set your oven to 350°F (175°C) to warm up and splay a 9×5-inch loaf pan with grease.
2. In a big bowl, mix the grated zucchini, cooking oil, and sugar until combined. f
3. In a separate bowl, mix together the flour, baking soda, baking powder, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
4. Fill the prepared loaf pan with batter and place it in the oven. Set the timer for 50 to 60 minutes. After the first 50 minutes, check for doneness by inserting a toothpick into the center of the loaf. It is done when the toothpick comes out clean, with no batter clinging to it. If you’ve got a reliable toothpick, you’re all set. If not, err on the side of caution and give it a few extra minutes in the oven. Once done, let the loaf cool for 10 minutes in the pan before turning it out onto a rack to cool completely.
2. Zucchini Noodles (Zoodles)
Zucchini Noodles, or “zoodles,” are a nutritious substitute for pasta. They are made by spiralizing zucchini, then sautéing the long, tender strands in olive oil, with a bit of minced garlic and a few red pepper flakes to ensure the dish has some kick.
Finally, it’s topped with a generous mound of freshly grated Parmesan and some torn fresh basil leaves.
Ingredients
2 medium zucchini
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish
Instructions
1. Rinse the zucchini and cut off the ends. Using a spiralizer, make zucchini noodles, or use a julienne peeler to make thin strips.
2. In a large skillet over medium heat, warm the olive oil. Stir in the minced garlic and red pepper flakes, and sauté for 1-2 minutes until they give off a fragrant aroma.
3. Put the zucchini noodles in the skillet, and toss them with the garlic and oil. Cook for 3-5 minutes, stirring occasionally. The noodles should be tender, but still crisp.
4. Add salt and pepper to taste. Take the pan off the heat and top with shredded or grated Parmesan cheese and fresh basil leaves just prior to serving.
3. Stuffed Zucchini Boats
Zucchini Boats filled with stuffing is a dish that can satisfy even the most insatiable of appetites. It consists of zucchini filled with a delicious mixture of either ground turkey or ground beef, marinara sauce, and Italian seasonings, making it quite a savory pleasure to eat.
And right above the filling, it has plenty of mozzarella and Parmesan cheeses, baked until they are bubbly and golden. What could be more perfect?
Ingredients
- 4 medium zucchinis
- 1 pound ground turkey or beef
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
1. Set your oven to 375°F (190°C) to preheat. Cut the zucchinis in half lengthwise, and scoop out their flesh. Leave a 1/4-inch shell of zucchini. Set aside the scooped-out zucchini for the filling.
2. In a frying pan over medium heat, prepare the ground turkey or beef until there is no pink remaining. Add the reserved zucchini flesh to the quick beef sauce, along with the marinara, Italian seasoning, salt, and pepper. Let simmer for 5-7 minutes, or until everything is well combined.
3. Stuff each zucchini shell with the meat mixture and set them into a baking dish. Top with mozzarella and Parmesan cheese.
4. Place in the oven and set the temperature to 425°F (220°C). Bake for 25-30 minutes or until the zucchini is tender and the cheese is golden and bubbly. Serve warm.
4. Zucchini Fritters
Savory pancakes made from grated zucchini mixed with all-purpose flour, Parmesan cheese, and a beaten egg. Frying in vegetable oil gives the pancakes a crisp exterior.
A touch of garlic adds flavor.
Ingredients
2 medium zucchini
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 large egg
1 clove garlic, minced
Salt and pepper, to taste
Vegetable oil, for frying
Instructions
1. Grate the zucchini with a box grater. Place it in a clean kitchen towel. Squeeze the moisture from it that you can. And then, you can either fry the mixture immediately or refrigerate it for up to 2 hours before frying.
2. In a big basin, amalgamate the shredded courgette, flour, Parmesan cheese, egg, minced garlic, and a dash of salt and pepper. Combine thoroughly to yield a batter.
3. In a large skillet, heat some vegetable oil over medium-high heat. Take spoonfuls of the batter made from the zucchini and drop them into the hot skillet. Using the back of a spoon, flatten the batter slightly, then cook for 3-4 minutes on each side, until the fritters are golden brown and crispy. They are best served hot.
5. Zucchini Parmesan
A delicious dish, Zucchini Parmesan features rounds of sliced zucchini that are coated in flour, beaten eggs, breadcrumbs, and Parmesan cheese. Cooked to perfection in the oven, the zucchini is crowned with marinara and topped with mozzarella for a finish that’s cheesy and delightful.
Ingredients
Zucchini (2 large, sliced into 1/4 inch rounds)
All-purpose flour (1/2 cup)
Eggs (2, beaten)
Breadcrumbs (1 cup)
Parmesan cheese (1/2 cup, grated)
Marinara sauce (1 cup)
Mozzarella cheese (1 cup, shredded)
Instructions
1. Heat your oven to 400°F (200°C). Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
2. First dip each slice of zucchini into the flour, then into the eggs, and finally coat with a mixture of breadcrumbs and Parmesan. Lay the coated slices on a baking sheet.
3. Zucchini slices should be baked in a preheated oven for 20 to 25 minutes until they are tender and golden brown.
4. Take it out of the oven and put it on the marinara sauce and the shredded mozzarella. Then, return it to the oven for another 5 to 7 minutes until the shredded mozzarella is melted and bubbling. Now serve it warm.
6. Zucchini Muffins
Zucchini Muffins are delicious homemade confections made with grated zucchini, all-purpose flour, and granulated sugar. Their moist texture, with a hint of sweetness, makes them perfect for breakfast or as a between-meals snack.
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 cup vegetable oil
- 1 large egg
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Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin pan by placing paper liners in each of the cups.
2. Combine the flour, sugar, baking soda, and baking powder in a bowl.
3. In a separate bowl, combine the vegetable oil and egg and whisk them together. Stir in the grated zucchini.
4. Combine the dry ingredients with the wet ingredients, mixing until just combined. Spoon the batter into the prepared muffin tin and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Grilled Zucchini
Sliced zucchini makes for a delicious and straightforward dish when it is grilled. To prepare this dish, one brushes zucchini slices with a mixture of olive oil, garlic powder, Italian seasoning, salt, and black pepper, and then finishes it off with a drizzle of lemon juice.
Ingredients
2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
1 tablespoon lemon juice
Instructions
1. Your grill should be heated to medium-high before you start.
2. In a small bowl, combine the olive oil, garlic powder, Italian seasoning, salt, and black pepper. Use a brush to apply the olive oil mixture to brush both sides of the zucchini slices.
3. Put the slices of zucchini on the grill and grill them for 3-4 minutes on each side or until they are tender and have nice grill marks.
4. After grilling, take them off the heat and drizzle with lemon juice just before serving.
8. Zucchini Lasagna
La lasaña de calabacín es un giro bajo en carbohidratos y delicioso de este platillo clásico. Esta vez, se usa calabacín en lugar de pasta.
La ricota y la salsa marinara se encuentran en la lasaña solo porque hay que darles un lugar en el universo, una franja inmaculada no muy diferente a los canales de la lasaña de carne, y eso que en el canal de la carne tampoco hay carne.
Ingredients
- 2 medium zucchinis, thinly sliced lengthwise
- 1 cup marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
Instructions
1. Set your oven to 375 degrees Fahrenheit (190 degrees Celsius). Cut the zucchinis in half and then into thin slices lengthwise, about 1/8 inch thick. When you have salted both sides of the zucchini slices and let them sit for about 10 minutes, the salt will have drawn out a significant amount of moisture, and the slices will be ready to grill until just tender—think of it as pre-drying the slices for proper crisping once you bake them in the oven.
2. In a medium bowl, combine the ricotta cheese with the egg, salt, and pepper. Stir until the ingredients are well mixed.
3. In a baking dish, smear a thin layer of marinara sauce on the bottom. Place zucchini slices over the sauce, followed by a layer of the ricotta mixture, a scant amount of mozzarella cheese, and more marinara sauce. Repeat layering until all ingredients are used, finishing with a layer of marinara sauce and topped with a drizzle of olive oil and more mozzarella and Parmesan cheese.
4. With foil covering the dish, bake it for 20 minutes. After that, take off the foil and bake for another 10 to 15 minutes. The dish is done when all the melted cheese has turned a delectable shade of golden brown and is bubbling, which should happen any minute now. Let it cool off for a few before serving.
9. Zucchini Tater Tots
Zucchini Tater Tots delightfully twist on classic snacks. They feature grated zucchini rather than potatoes, along with shredded cheddar cheese and panko breadcrumbs.
While the cheesy, crispy bites are still a nutritious option for a quick and easy homemade snack, they are not nearly as idiosyncratic as the occasionally more appetizing sound of Taterzoodles.
Ingredients
2 medium zucchinis, grated and excess water squeezed out
1 cup shredded cheddar cheese
1 large egg
1/2 cup panko breadcrumbs
1/4 teaspoon garlic powder
Salt and pepper to taste
Instructions
1. Your oven should be set to 400°F (200°C) to preheat. A baking sheet lined with parchment paper should be ready.
2. In a big bowl, mix together the zucchini (that you’ve grated), the cheddar, the egg, the breadcrumbs, the garlic powder, the salt, and the pepper.
3. Form the mixture into little cylinders the size of tater tots and arrange them on the prepared baking sheet.
4. Put in the oven that has been heated to the right temperature, and let them cook for 15 to 20 minutes. When you smell something as delicious as warm tater tots that have been baked until they are golden brown and crispy, you can be certain that it is time to serve them.
10. Zucchini Pizza Crust
Zucchini Pizza Crust gives you a low-carb way to have pizza! Instead of flour (and lots of it), this crust features grated zucchini, mozzarella, and Parmesan, almond flour, and eggs (6), mixed with oregano and salt.
When baked, it does look a lot like a pizza with crust. And taste?
Well, if you like zucchini and cheese, you’re in.
Ingredients
2 cups grated zucchini
1 large egg
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1/2 teaspoon dried oregano
1/4 teaspoon salt
Instructions
1. Prepare your oven by heating it to 425°F (220°C). Take a baking sheet and cover it with parchment paper.
2. Put the grated zucchini in a clean kitchen towel and twist it up like a mop. Squeeze mopping the towel nearly dry. The object here is to get out as much moisture as possible without losing the zucchini.
3. Combine the zucchini, egg, mozzarella, Parmesan, almond flour, oregano, and salt in a mixing bowl and mix until well combined.
4. Spread the mixture onto the ready baking sheet, shaping it into a round crust that’s approximately 1/4-inch thick. Place it in the oven and bake for 15-20 minutes. The baking will make the crust turn to a golden brown and your kitchen will smell nice and toasty.
11. Zucchini Sushi Rolls
Zucchini Sushi Rolls are a scrumptious starter made from slender strips of zucchini coiled around flavored sushi rice, creamy avocado, sweet carrot, and either shrimp or crab meat. They’re crowned with a few sesame seeds for good measure and are served alongside a puddle of soy sauce that’s just begging to be dipped in.
Ingredients
2 medium zucchinis
1 cup sushi rice, cooked and seasoned
1 avocado, thinly sliced
1/2 cup carrot, julienned
100g cooked shrimp or crab meat
1 tablespoon sesame seeds
Soy sauce for serving#
Instructions
1. Cut the zucchinis lengthwise into thin ribbons with a mandolin or a vegetable peeler.
2. A zucchini slice must be laid out and a thin layer of sushi rice spread over it, with gentle pressure to make it stick.
3. Put a couple of avocado slices, some carrot cut into matchsticks, and a few shrimp or crab at one end of the zucchini slice.
4. Roll up the zucchini slice, beginning at the end with the filling, to make a rolled-up slice of food that looks like a sushi roll. To this, add sesame seeds and soy sauce for a tasty treat.
12. Chocolate Zucchini Cake
Chocolate Zucchini Cake is a dessert that is rich and moist, where grated zucchini and unsweetened cocoa powder and semi-sweet chocolate chips meld with all-purpose flour and offer a unique twist on a classic chocolate cake.
Ingredients
1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips
Instructions
1. Set your oven to bake at 350°F (175°C) and prepare a 9×13-inch baking pan by applying grease to its surface.
2. In a big bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk them together.
3. In a separate bowl, combine the sugar, melted butter, eggs, and vanilla extract. Beat this mixture until it’s smooth. Then mix in the grated zucchini.
4. In a slow stream, pour in the dry ingredients. Stir to combine. Add chocolate chips and fold them in.
5. Place the batter in the prepped baking pan and spread it evenly. Bake it for 30-35 minutes or until you achieve the reliability test with a clean toothpick.
6. Before serving, let the cake cool down. Then, enjoy!
13. Zucchini & Corn Waffles
I introduce you to Zucchini & Corn Waffles, a delightful twist on traditional waffles. Zucchini, corn, and the other ingredients combine to make a rich batter that surprises you when you realize it’s a savory mix all the way through.
Most cornbread batters are sweet. This one is not.
The sweetness comes from the fresh corn kernels. Instead, the waffle to your left (I know it’s hard to look at a picture of a half-eaten waffle and still have any desire to eat it) is an entirely savory experience, my friends.
Ingredients
1 cup grated zucchini
1 cup corn kernels (fresh or frozen)
1 cup all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
Instructions
1. Set your waffle iron to the desired heat according to the manufacturer’s directions. If you need more detailed instructions for using a waffle iron, check out the next section, which breaks down the basics.
2. In a large bowl, combine the following ingredients: grated zucchini, corn kernels, flour, Parmesan cheese, baking powder, and salt.
3. In another bowl, whisk the eggs and add them to the zucchini mixture, stirring them together until just combined.
4. Oil or spray cooking oil on the waffle iron. Then, pour some of the batter into the iron and let it cook until the waffles are golden-brown and crisp. Repeat with the leftover batter.
14. Zucchini Hummus
Zucchini Hummus is a light and revitalizing dip made with fresh zucchini, smooth tahini, and tangy lemon juice. It’s pureed with garlic, olive oil, and cumin, and is a lovely contrast to the heavier chickpea variety.
Ingredients
2 medium zucchinis, peeled and chopped
1/2 cup tahini
1/4 cup fresh lemon juice
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground cumin
Salt to taste
Instructions
1. In a food processor, combine the zucchinis that have been peeled and chopped, tahini, lemon juice, minced garlic, olive oil, ground cumin, and salt.
2. Mix until smooth and creamy. Scrape down the sides if necessary to ensure everything is mixed and smooth.
3. If necessary, taste and adjust the seasoning, then spoon the hummus into a serving bowl. Enjoy it with pita, veggies, or as a spread.
15. Zucchini Blossom Quesadillas
Quesadillas de Flor de Calabaza combine delicate zucchini blossoms, Oaxaca or mozzarella cheese, and crisp corn tortillas. When lightly sautéed in olive oil, they offer a delicious riff on a classic quesadilla—perfect with salsa and guacamole.
Ingredients
- 8 zucchini blossoms, stems removed and cleaned
- 1 cup Oaxaca or mozzarella cheese, grated
- 8 small corn tortillas
- 1 tablespoon olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: Salsa or guacamole for serving
Instructions
1. Carefully wash the zucchini blossoms in cold water and dry them with a paper towel. Remove the stamens and stems.
2. Warm the olive oil in a non-stick pan over medium heat. When the oil is warm, put the zucchini blossoms in the pan and sauté them lightly for 1 to 2 minutes. Season with salt and pepper to taste, then take off the heat and set aside.
3. On a clean surface, lay a tortilla and distribute an even layer of cheese over half of it. Place a few zucchini blossoms on top of the cheese, then fold the tortilla over to form a half-moon shape.
4. Reposition the skillet but keep it at medium heat. Place two tortillas in the skillet, and top them with 1 cup of cheese and other desired fillings. Put another tortilla on top, kind of like a sandwich, and then put the lid on the skillet. Cook for 2 to 3 minutes. Remove the lid and also the skillet from the heat, if you think the bottom is cooking faster than the top. Let the quesadillas rest for 2 to 3 minutes. Then serve them halved, with salsa or guacamole.
16. Zucchini Gazpacho
Zucchini Gazpacho is a revitalizing cold soup comprised of the freshest of zucchinis, along with cucumber, green bell pepper, and garlic, puréed with clean vegetable broth and olive oil. It serves as the ideal starter for a light and healthy meal.
Ingredients
2 medium zucchinis, chopped
1 cucumber, peeled and chopped
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
2 cups vegetable broth
3 tablespoons olive oil
Salt and pepper to taste#
Instructions
1. Combine the chopped zucchinis, cucumber, green bell pepper, and minced garlic in a blender.
2. Combine the vegetable broth and olive oil, and then blend until smooth.
3. Add salt and pepper to taste, then mix again for just a moment.
4. Refrigerate for at least 2 hours before serving. Serve cold and enjoy.
