Got zucchini coming out of your garden or piling up at the market? You’re in luck! From quick weeknight dinners to cozy seasonal favorites, we’ve gathered 28 delicious ways to enjoy this versatile veggie all year long. Dive in and discover your next go-to recipe—you’ll want to try them all!
Zucchini Noodles with Pesto
Just spiralized zucchini makes a perfect low-carb pasta alternative. Pesto adds fresh, herby flavor without heaviness. This dish comes together in under 15 minutes for busy nights.
Ingredients
– 4 medium zucchinis, spiralized (I find smaller ones have better texture)
– 1 cup fresh basil leaves, packed (homegrown if you have it—the flavor is unbeatable)
– 1/4 cup pine nuts, lightly toasted (toasting brings out their nutty richness)
– 2 cloves garlic, minced (fresh is key here for that sharp kick)
– 1/2 cup extra virgin olive oil (my go-to for its fruity notes)
– 1/4 cup grated Parmesan cheese (the real stuff, not the canned kind)
– 1 tbsp lemon juice (freshly squeezed for brightness)
– 1/2 tsp salt (I use sea salt for better flavor distribution)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Spiralize all zucchinis into noodle-like strands using a spiralizer, placing them in a large bowl.
2. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.
3. Combine basil, toasted pine nuts, garlic, Parmesan, salt, and pepper in a food processor.
4. Pulse the mixture 5-6 times until coarsely chopped.
5. With the processor running on low, slowly drizzle in olive oil until the pesto is smooth and emulsified.
6. Add lemon juice to the pesto and pulse once more to incorporate.
7. Pour the pesto over the zucchini noodles in the bowl.
8. Toss everything together with tongs for 1-2 minutes until evenly coated.
9. Let the dish sit for 3 minutes to allow the zucchini to soften slightly from the pesto.
10. Serve immediately. Bright, herby flavors shine through the crisp-tender zucchini noodles. Best enjoyed fresh, but you can top it with grilled chicken or cherry tomatoes for extra heartiness.
Stuffed Zucchini Boats with Quinoa and Veggies
Hearty and healthy, these zucchini boats are perfect for weeknight dinners or meal prep. Hollowed zucchini halves get stuffed with protein-packed quinoa and colorful veggies. They bake up tender with a satisfying crunch from the topping.
Ingredients
– 4 medium zucchini, halved lengthwise (look for firm ones without soft spots)
– 1 cup quinoa, rinsed well (I always rinse to remove bitterness)
– 2 cups vegetable broth (low-sodium lets you control salt)
– 1 tbsp extra virgin olive oil (my go-to for roasting)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced (fresh is best here)
– 1 red bell pepper, diced
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded Parmesan cheese (the real stuff melts better)
– 1/4 cup chopped fresh basil
– 1 tsp dried oregano
– 1/2 tsp black pepper
– 1/4 tsp red pepper flakes (optional for heat lovers)
Instructions
1. Preheat oven to 375°F.
2. Scoop out zucchini flesh with a spoon, leaving 1/4-inch thick shells.
3. Chop scooped zucchini flesh and set aside.
4. Heat olive oil in a skillet over medium heat.
5. Add onion and cook for 3 minutes until translucent.
6. Add garlic and cook for 30 seconds until fragrant.
7. Stir in bell pepper and cook for 2 minutes.
8. Add chopped zucchini flesh and cook for 3 minutes until softened.
9. Pour in vegetable broth and bring to a boil.
10. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes.
11. Remove skillet from heat and let stand covered for 5 minutes.
12. Fluff quinoa mixture with a fork.
13. Stir in cherry tomatoes, Parmesan, basil, oregano, black pepper, and red pepper flakes.
14. Season zucchini shells with salt and place on a baking sheet.
15. Divide quinoa mixture evenly among zucchini shells.
16. Bake for 20-25 minutes until zucchini is tender and topping is golden.
17. Just out of the oven, these boats are tender with a cheesy, crisp top. The quinoa filling stays fluffy while the zucchini softens perfectly. Serve with a side salad or top with extra fresh basil for a bright finish.
Crispy Zucchini Fritters
You’ll love these crispy zucchini fritters—they’re quick, savory, and perfect for using up summer zucchini. Yes, they come together in under 30 minutes and deliver a satisfying crunch every time.
Ingredients
– 2 medium zucchinis, grated (squeeze out excess moisture—trust me, it prevents sogginess)
– 1/2 cup all-purpose flour (I like to use unbleached for a lighter texture)
– 1 large egg, at room temperature (it blends smoother with the batter)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 2 tbsp extra virgin olive oil (my go-to for frying—adds a nice flavor)
– 1/2 tsp garlic powder (for that subtle kick)
– 1/4 tsp black pepper (freshly ground if you have it)
– 1/4 tsp salt (I use sea salt for balance)
Instructions
1. Grate the zucchinis using a box grater.
2. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid.
3. In a medium bowl, combine the squeezed zucchini, all-purpose flour, room temperature egg, grated Parmesan cheese, garlic powder, black pepper, and salt.
4. Mix with a fork until all ingredients are fully incorporated and a thick batter forms.
5. Heat extra virgin olive oil in a large skillet over medium heat until it shimmers, about 350°F.
6. Scoop 2 tablespoons of the batter per fritter and drop into the hot oil, flattening slightly with the back of a spoon.
7. Fry for 3-4 minutes per side, or until golden brown and crispy.
8. Transfer the fritters to a paper towel-lined plate to drain any excess oil.
9. Repeat with the remaining batter, adding more oil to the skillet if needed.
Here’s the best part: these fritters have a golden, crunchy exterior with a tender, flavorful center. Serve them hot with a dollop of Greek yogurt or a squeeze of lemon for a bright finish—they’re irresistible straight from the pan.
Zucchini and Cheese Casserole
Let’s dive straight into this comforting zucchini and cheese casserole. Layers of fresh zucchini and melted cheese make it a perfect weeknight dinner. It’s simple, satisfying, and always a crowd-pleaser.
Ingredients
– 4 medium zucchinis, sliced 1/4-inch thick (I like them firm, not mushy)
– 2 cups shredded cheddar cheese, divided (sharp cheddar adds a nice bite)
– 1 cup whole milk (room temp blends smoother)
– 2 large eggs, beaten (room temp helps them incorporate evenly)
– 1/2 cup all-purpose flour (I use unbleached for better texture)
– 1/4 cup unsalted butter, melted (extra for greasing the dish)
– 1 tsp garlic powder (fresh minced garlic works too)
– 1/2 tsp salt (adjust if your cheese is salty)
– 1/4 tsp black pepper (freshly ground is best)
Instructions
1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with butter.
2. Slice the zucchinis into 1/4-inch thick rounds using a sharp knife or mandoline for evenness.
3. In a large bowl, whisk together the milk, beaten eggs, melted butter, flour, garlic powder, salt, and pepper until smooth.
4. Tip: Let the mixture sit for 2 minutes to thicken slightly, which helps bind the casserole.
5. Layer half of the zucchini slices evenly in the prepared baking dish.
6. Sprinkle 1 cup of shredded cheddar cheese over the zucchini layer.
7. Pour half of the milk and egg mixture over the cheese and zucchini.
8. Repeat with the remaining zucchini, cheese, and milk mixture.
9. Tip: Press down gently on the layers to ensure everything is compact and will bake evenly.
10. Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a knife inserted comes out clean.
11. Tip: Let it rest for 10 minutes after baking to set; this makes slicing easier and improves texture.
12. Serve warm directly from the dish.
Deliciously creamy with a slight crisp on top, this casserole has a rich cheesy flavor that pairs well with a fresh salad. For a twist, top with breadcrumbs before baking for extra crunch, or add diced tomatoes between layers for acidity.
Spicy Zucchini and Corn Pancakes
Unbelievably easy and packed with flavor, these zucchini and corn pancakes come together in minutes. Perfect for using up summer produce or as a quick weeknight side. They’re crispy outside, tender inside, with just the right kick of heat.
Ingredients
– 2 cups grated zucchini (I squeeze out excess moisture with a clean kitchen towel for crispier results)
– 1 cup fresh corn kernels (frozen works too, but fresh sweet corn is my favorite)
– 2 large eggs at room temperature (they blend better with the batter)
– ½ cup all-purpose flour
– ¼ cup grated Parmesan cheese
– 1 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 tsp baking powder
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper (adjust if you’re sensitive to heat)
– ½ tsp salt
– ¼ tsp black pepper
– 2 tbsp vegetable oil for frying
Instructions
1. In a large bowl, combine grated zucchini, corn, eggs, olive oil, Parmesan, flour, baking powder, smoked paprika, cayenne, salt, and black pepper.
2. Mix gently until just combined; avoid overmixing to keep the pancakes tender.
3. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F if using a thermometer).
4. Drop ¼ cup portions of batter into the skillet, flattening slightly with a spatula.
5. Cook for 3-4 minutes until edges are golden brown and bubbles form on the surface.
6. Flip the pancakes and cook for another 3 minutes until crispy and cooked through.
7. Tip: Work in batches, adding more oil as needed to prevent sticking and ensure even browning.
8. Transfer cooked pancakes to a paper towel-lined plate to drain excess oil.
9. Serve immediately for the best texture.
Effortlessly delicious, these pancakes boast a crisp exterior giving way to a moist, veggie-packed center. The subtle heat from cayenne complements the sweet corn beautifully. Try them topped with a dollop of Greek yogurt or alongside a fresh salad for a complete meal.
Grilled Zucchini Skewers
Here’s how to make killer grilled zucchini skewers. They’re perfect for summer BBQs and come together fast. Seriously, you’ll want these on repeat.
Ingredients
– 4 medium zucchinis, sliced into 1-inch rounds (I like them firm, not mushy)
– 1/4 cup extra virgin olive oil, my go-to for grilling
– 2 tbsp lemon juice, fresh squeezed if you can
– 2 cloves garlic, minced (more if you’re a garlic fiend like me)
– 1 tsp dried oregano, because it pairs perfectly with zucchini
– 1/2 tsp salt, I use kosher for even seasoning
– 1/4 tsp black pepper, freshly ground for the best flavor
– Wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to keep them from charring on the grill.
2. Preheat your grill to medium-high heat, aiming for 400°F.
3. Slice 4 zucchinis into 1-inch thick rounds.
4. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper.
5. Add zucchini slices to the bowl and toss until evenly coated with the marinade.
6. Thread the marinated zucchini onto the soaked skewers, leaving a small space between each piece.
7. Place skewers on the preheated grill and cook for 3-4 minutes per side.
8. Flip skewers using tongs when grill marks appear and the edges start to soften.
9. Grill for another 3-4 minutes until zucchini is tender but still has a slight bite.
10. Remove skewers from grill and let rest for 2 minutes before serving.
Vibrant and slightly charred, these skewers offer a smoky sweetness with a hint of lemon zing. Serve them alongside grilled chicken or as a standalone veggie star—either way, they disappear fast.
Zucchini and Tomato Gratin
Overflowing with late summer produce, this gratin layers zucchini and tomatoes for a hearty side. It’s simple, savory, and bakes to golden perfection. Use fresh, firm veggies for the best results.
Ingredients
– 2 medium zucchinis, sliced 1/4-inch thick—I like them uniform for even cooking
– 3 large tomatoes, sliced 1/4-inch thick; ripe but firm ones hold up better
– 1 cup shredded mozzarella cheese, whole milk for extra creaminess
– 1/2 cup grated Parmesan cheese, freshly grated melts smoother
– 1/4 cup extra virgin olive oil, my go-to for rich flavor
– 2 cloves garlic, minced finely to distribute evenly
– 1 tsp dried oregano, or fresh if you have it on hand
– 1/2 tsp salt, adjust based on your cheese’s saltiness
– 1/4 tsp black pepper, freshly ground for a kick
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. In a small bowl, mix the olive oil, minced garlic, oregano, salt, and pepper thoroughly.
3. Arrange a single layer of zucchini slices in a greased 9×13-inch baking dish, slightly overlapping them.
4. Brush half of the oil mixture over the zucchini layer using a pastry brush for even coating.
5. Top with a layer of tomato slices, arranging them neatly over the zucchini.
6. Brush the remaining oil mixture over the tomatoes to infuse flavor into every bite.
7. Sprinkle the shredded mozzarella cheese evenly over the top layer.
8. Add the grated Parmesan cheese on top of the mozzarella for a crispy finish.
9. Bake in the preheated oven for 25-30 minutes, until the cheese is golden and bubbly.
10. Let it rest for 5 minutes after baking to set before serving. Perfectly creamy with a crisp top, this gratin balances the sweetness of tomatoes and earthiness of zucchini. Serve it alongside grilled chicken or as a standalone vegetarian delight for a comforting meal.
Zucchini Bread with Walnuts
Even the most reluctant zucchini growers find themselves with a surplus come late summer. This bread transforms that abundance into something truly special—moist, warmly spiced, and studded with crunch. It’s the ultimate quick bread for using up the garden’s bounty.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level it for accuracy)
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– 1 teaspoon ground cinnamon (a little extra never hurts)
– ½ teaspoon salt
– 2 large eggs, preferably at room temperature for better mixing
– ½ cup vegetable oil (I use a neutral one like canola)
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 ½ cups grated zucchini, unpeeled and squeezed dry in a clean towel
– ¾ cup chopped walnuts, toasted for deeper flavor
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt until fully combined.
3. In a large bowl, vigorously whisk the eggs for about 30 seconds until slightly frothy.
4. Add the vegetable oil to the eggs and whisk until fully incorporated and smooth.
5. Stir in the granulated sugar and vanilla extract until the mixture is uniform.
6. Fold in the grated zucchini until evenly distributed throughout the wet ingredients.
7. Gently add the dry ingredients to the wet mixture, stirring just until no flour streaks remain; avoid overmixing.
8. Fold in the toasted walnuts until they are evenly dispersed in the batter.
9. Pour the batter into the prepared loaf pan and spread it into an even layer.
10. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the bread cool in the pan on a wire rack for 10 minutes to set.
12. Carefully turn the bread out of the pan onto the wire rack and allow it to cool completely before slicing.
Zucchini bread emerges with a tender, moist crumb and a subtly sweet, spiced flavor that’s perfectly balanced by the nutty walnuts. It’s fantastic toasted with a smear of butter or served alongside a cup of coffee for a cozy breakfast. For a creative twist, try it as a base for French toast or crumbled over yogurt.
Lemon Garlic Zucchini Stir-Fry
Never underestimate how quickly this stir-fry comes together. Now is the perfect time to use up that summer zucchini. You’ll have dinner ready in minutes.
Ingredients
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 3 cloves garlic, minced (fresh is best, not the jarred stuff)
– 2 medium zucchinis, sliced into ¼-inch rounds (I like them thin for quick cooking)
– 1 lemon, juiced (about 2 tbsp, and zest it first—don’t waste that flavor!)
– ½ tsp salt (I use kosher for even distribution)
– ¼ tsp black pepper (freshly ground adds a nice kick)
– 1 tbsp chopped fresh parsley (optional but brightens everything up)
Instructions
1. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
3. Tip: Keep the garlic moving—it browns fast and turns bitter if left alone.
4. Add 2 medium sliced zucchinis in a single layer; let cook undisturbed for 2 minutes to develop a light sear.
5. Flip the zucchini slices and cook for another 2 minutes until tender but still slightly crisp.
6. Tip: Don’t overcrowd the pan; work in batches if needed for even browning.
7. Pour in 2 tbsp lemon juice and sprinkle with ½ tsp salt and ¼ tsp black pepper; toss to coat.
8. Cook for 1 more minute, stirring frequently, until the liquid reduces slightly.
9. Tip: Add the lemon zest now for an extra burst of citrus flavor.
10. Remove from heat and stir in 1 tbsp chopped fresh parsley if using.
Serve immediately while hot. The zucchini should be tender-crisp with a bright, garlicky punch. Try it over quinoa or with grilled chicken for a complete meal.
Zucchini and Chickpea Salad
Easy, fresh, and packed with protein—this zucchini and chickpea salad is a go-to for quick, healthy lunches. Everything comes together in under 20 minutes, making it perfect for busy weekdays. Expect crisp textures and bright, zesty flavors that hold up well in the fridge.
Ingredients
– 2 medium zucchinis, sliced into thin half-moons (I like them crisp, not mushy)
– 1 (15 oz) can chickpeas, rinsed and drained (always go for low-sodium if you can)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
– 1 tbsp lemon juice, freshly squeezed (bottled just doesn’t compare)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground
– 2 tbsp chopped fresh parsley (flat-leaf holds up better than curly)
Instructions
1. Slice the zucchinis into 1/4-inch thick half-moons using a sharp knife.
2. Rinse and drain the canned chickpeas thoroughly in a colander to remove excess sodium.
3. In a large mixing bowl, combine the zucchini slices and chickpeas.
4. Drizzle the extra virgin olive oil over the mixture, tossing gently to coat evenly.
5. Squeeze the lemon juice directly into the bowl to prevent browning and add brightness.
6. Sprinkle the salt and black pepper over the salad, tossing again to distribute the seasonings.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.
8. Fold in the chopped fresh parsley just before serving to keep it vibrant and crisp.
Notably crisp zucchini contrasts with the creamy chickpeas, while the lemon and olive oil create a simple, tangy dressing. Serve it over greens for a fuller meal or alongside grilled chicken for extra protein—it’s versatile and never soggy.
Zucchini Lasagna with Spinach
Lasagna gets a fresh twist with zucchini standing in for pasta. This version packs in spinach for extra nutrients and flavor. It’s hearty yet light, perfect for weeknights or entertaining.
Ingredients
– 3 large zucchini, sliced lengthwise into 1/4-inch strips (I look for firm ones with glossy skin)
– 2 cups fresh spinach, roughly chopped (baby spinach works best for tenderness)
– 1 lb ground beef, 85% lean (this ratio gives great flavor without too much grease)
– 24 oz marinara sauce, no sugar added (my favorite brand for its bright tomato taste)
– 15 oz ricotta cheese, whole milk (room temp blends smoother)
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg, beaten (room temp helps it incorporate evenly)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced (freshly minced releases more aroma)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add ground beef and cook until browned, about 5-7 minutes, breaking it up with a spoon.
4. Stir in minced garlic and dried oregano, cooking for 1 minute until fragrant.
5. Pour in marinara sauce, reduce heat to low, and simmer for 10 minutes.
6. In a bowl, combine ricotta cheese, beaten egg, salt, and black pepper. Tip: Let the ricotta sit out for 15 minutes to avoid a grainy texture.
7. Layer half of the zucchini strips in a 9×13 inch baking dish.
8. Spread half of the meat sauce evenly over the zucchini.
9. Dollop half of the ricotta mixture over the meat sauce and spread gently.
10. Sprinkle half of the chopped spinach over the ricotta.
11. Repeat layers with remaining zucchini, meat sauce, ricotta mixture, and spinach.
12. Top with shredded mozzarella and grated Parmesan cheeses. Tip: Cover with foil for the first 25 minutes to prevent over-browning.
13. Bake uncovered for 25-30 minutes, until cheese is golden and bubbly. Tip: Let it rest for 10 minutes before slicing to set the layers.
14. Remove from oven and let stand for 10 minutes.
Perfectly layered, this lasagna offers a creamy interior with a crisp, cheesy top. The zucchini stays firm enough to hold its shape but tender enough to cut easily. Serve it with a simple side salad to balance the richness, or enjoy leftovers cold—the flavors deepen overnight.
Zucchini Soup with Basil
This zucchini soup with basil is my go-to when summer squash overruns the garden. Toss everything in one pot for minimal cleanup. The basil adds a fresh punch that balances the mild zucchini perfectly.
Ingredients
– 2 tablespoons extra virgin olive oil (my favorite for its fruity notes)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced (fresh is best here)
– 4 medium zucchinis, chopped into 1-inch pieces (no need to peel)
– 4 cups vegetable broth (low-sodium lets you control salt)
– 1/2 cup fresh basil leaves, packed (plus extra for garnish)
– 1/2 cup heavy cream (room temp blends smoother)
– Salt and black pepper to taste (I start with 1/2 tsp salt)
Instructions
1. Heat 2 tablespoons olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 cup diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant—don’t let it brown.
4. Add 4 chopped zucchinis and 4 cups vegetable broth; bring to a boil.
5. Reduce heat to low, cover, and simmer for 15 minutes until zucchini is tender when pierced with a fork.
6. Remove from heat and stir in 1/2 cup fresh basil leaves.
7. Carefully blend the soup with an immersion blender until completely smooth (or transfer to a countertop blender in batches).
8. Return the blended soup to the pot over low heat and stir in 1/2 cup heavy cream.
9. Season with salt and black pepper, heating for 2 more minutes without boiling.
10. Ladle into bowls and garnish with extra basil leaves.
Fresh and velvety, this soup has a subtle sweetness from the zucchini and a herbaceous kick from the basil. Try it chilled on a hot day or topped with a dollop of Greek yogurt for extra creaminess.
Cheesy Baked Zucchini Chips
Last-minute zucchini from the garden inspired these crispy, cheesy chips. They’re a guilt-free snack that’s surprisingly addictive and perfect for using up summer squash.
Ingredients
– 2 medium zucchinis, sliced into 1/4-inch rounds (I like them thin for extra crunch)
– 1/2 cup grated Parmesan cheese (the real stuff, not canned—it melts better)
– 1/4 cup panko breadcrumbs (for that light, airy crispiness)
– 1 tsp garlic powder (my secret flavor booster)
– 1/2 tsp paprika (adds a subtle smokiness)
– 1/4 tsp black pepper (freshly ground if you have it)
– 2 tbsp olive oil (extra virgin is my go-to for richness)
– Cooking spray (to prevent sticking—trust me, it’s necessary)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the zucchinis into uniform 1/4-inch rounds using a sharp knife or mandoline for consistency.
3. In a medium bowl, combine the Parmesan cheese, panko breadcrumbs, garlic powder, paprika, and black pepper.
4. Tip: For extra crispiness, pat the zucchini slices dry with a paper towel to remove excess moisture.
5. Brush both sides of each zucchini round lightly with olive oil using a pastry brush.
6. Dip each oiled zucchini round into the cheese mixture, pressing gently to coat both sides evenly.
7. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet, avoiding overlap.
8. Lightly spray the tops of the zucchini chips with cooking spray to help them brown.
9. Tip: Use a wire rack on the baking sheet for air circulation, which prevents sogginess.
10. Bake in the preheated oven for 15–18 minutes, flipping halfway through, until golden brown and crispy.
11. Tip: Watch closely near the end—they can go from perfect to burnt quickly due to the cheese.
12. Remove from the oven and let cool on the baking sheet for 5 minutes to crisp up further.
Expect a satisfying crunch with a savory, cheesy flavor that’s hard to resist. Serve them warm with a side of marinara sauce for dipping, or crumble them over salads as a low-carb alternative to croutons.
Zucchini and Mushroom Risotto
Risotto doesn’t need to be intimidating—this version comes together with minimal fuss. Zucchini and mushrooms create a hearty, earthy base that’s perfect for weeknights. You’ll have dinner ready in under an hour.
Ingredients
– 1.5 cups Arborio rice (it’s non-negotiable for that creamy texture)
– 4 cups vegetable broth, kept warm (I use low-sodium to control salt)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 medium zucchini, diced small (about 1.5 cups)
– 8 oz cremini mushrooms, sliced (they have more flavor than white)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced (fresh only—no jarred stuff)
– 1/2 cup dry white wine (something you’d drink, like Sauvignon Blanc)
– 1/2 cup grated Parmesan cheese (the real deal, not the green can)
– 2 tbsp unsalted butter (it adds richness at the end)
– Salt and black pepper to taste (I start with 1/2 tsp salt)
Instructions
1. Heat vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Heat olive oil in a large, heavy-bottomed pot over medium heat for 1 minute.
3. Add chopped onion and sauté for 4 minutes until translucent.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Add sliced mushrooms and cook for 6 minutes, stirring occasionally, until browned and moisture evaporates.
6. Stir in diced zucchini and cook for 3 minutes until slightly softened.
7. Add Arborio rice and toast for 2 minutes, stirring constantly, until grains are lightly golden.
8. Pour in white wine and cook for 2 minutes, stirring, until mostly absorbed.
9. Add 1 cup of warm broth and simmer for 4 minutes, stirring occasionally, until liquid is absorbed.
10. Continue adding broth 1/2 cup at a time, waiting until each addition is absorbed before adding the next—this should take about 20 minutes total.
11. After final broth addition is absorbed, test rice—it should be al dente with a creamy sauce.
12. Remove pot from heat and stir in grated Parmesan and butter until melted and incorporated.
13. Season with salt and black pepper to taste.
14. Let risotto rest for 2 minutes off heat before serving.
Expect a luxuriously creamy texture with firm rice grains and tender vegetables. The Parmesan adds a salty sharpness that balances the earthiness of the mushrooms. For a fresh twist, top with chopped parsley or a squeeze of lemon juice right before serving.
Chocolate Zucchini Muffins
Unbelievably moist and secretly healthy, these chocolate zucchini muffins transform summer’s bounty into decadent treats. They’re perfect for breakfast or an afternoon pick-me-up.
Ingredients
– 2 cups grated zucchini (squeeze out excess moisture—trust me, it prevents sogginess)
– 1¾ cups all-purpose flour (I always spoon and level for accuracy)
– ¾ cup granulated sugar (a touch less if you prefer them less sweet)
– ½ cup unsweetened cocoa powder (use Dutch-process for deeper flavor)
– 2 large eggs, room temperature (they incorporate better this way)
– ½ cup vegetable oil (neutral oil lets the chocolate shine)
– ⅓ cup whole milk (any milk works, but whole adds richness)
– 1 tsp vanilla extract (pure extract makes a difference)
– 1 tsp baking soda
– ½ tsp salt
– ½ cup chocolate chips (I use semi-sweet for balance)
Instructions
1. Preheat oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Grate 2 cups zucchini using the large holes of a box grater.
3. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess liquid.
4. In a large bowl, whisk together 1¾ cups flour, ¾ cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt.
5. In a medium bowl, beat 2 eggs with ½ cup oil, ⅓ cup milk, and 1 tsp vanilla until smooth.
6. Pour wet ingredients into dry ingredients and stir until just combined—tip: don’t overmix to avoid tough muffins.
7. Fold in squeezed zucchini and ½ cup chocolate chips until evenly distributed.
8. Divide batter evenly among muffin cups, filling each about ¾ full.
9. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool muffins in the tin for 5 minutes, then transfer to a wire rack—tip: this prevents steaming and keeps bottoms crisp.
11. Let cool completely before serving for best texture.
Tip: For extra chocolatey muffins, press a few additional chocolate chips on top before baking.
These muffins boast a fudgy, tender crumb with subtle zucchini moisture that keeps them fresh for days. Serve warm with a pat of butter or enjoy them cold straight from the fridge—the chocolate flavor intensifies when chilled.
Conclusion
Here’s a collection of versatile zucchini recipes perfect year-round! We hope you find inspiration to try these dishes, share your favorites in the comments, and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
