Zucchini season is upon us and we are happy to share with you our list of 20 easy zucchini recipes.
You'll get plenty of ideas for appetizers, lunches, quick dinners, sides, and sweet recipes to make with zucchini squash. All our recipes are quick to make, healthy, and family-friendly.
Scroll through the list, or use our table of content to jump straight to your favorite recipe. We are sure that these vibrant zucchini and squash recipes will satiate and nourish you, and add flavor to your day.
How to Cook Zucchini
When in season, from May through late August, we eat fresh zucchini in all kinds of ways. There are numerous simple and easy ways of preparing them.
You can serve them as a side dish, for a quick lunch, or a wholesome dinner; basically, anytime you want to make your meals a little healthier.
Remember to clean and rinse the zucchini before cooking it.
- Leave the skin on and rinse the zucchini or squash under running water, but no need to peel the skin off since it's highly nutritious and totally edible.
- Cut off the stem and the woody part on the top of the zucchini. In most cases, there is no need to remove the seeds of the zucchini unless your squash is so big that has fully formed seeds. In this case, spoon them out.
- Dry the zucchini before cooking it because zucchini already has high water content and we definitely don't want to add more water to it. It will get soggy.
Dry it also if you're not using it right away. Moisture can shorten the shelf life of zucchini significantly so pad it dry before storing it in the fridge. A raw zucchini keeps well for 4-5 days in the fridge.
Once the basic cleaning is done, we can start cooking the zucchini. Choose your favorite recipe from the list below.
Roasted Zucchini
The first recipe on our list, is this aromatic roasted zucchini that make a scrumptious side with any dinner. Stuffed with breadcrumbs and Italian herbs for irresistible flavor.
Sautéed Zucchini
Use this sauteed zucchini in pasta or risotto, in a frittata, or on pizza, you'll want to learn how to cook zucchini on a pan in just about 10 minutes!
Grilled Zucchini
Grilled zucchini is a great way to enjoy this healthy vegetable on a warm summer evening. They're tasty, juicy, and perfectly charred.
Air Fryer Zucchini
Super easy and with less oil, this air fryer zucchini recipe is a perfect side dish for pasta, salads, and protein-rich meals.
Zucchini Salad
Marinate raw zucchini in lemon juice, fresh herbs, and extra virgin olive oil to make this vibrant and aromatic salad. It's perfect for spring and summer, and requires no cooking!
Mediterranean Farro Salad
Got leftover zucchini and veggies in your fridge? This Mediterranean farro salad is a perfect and healthy way to quickly roast veggies and serve them in a flavorful Italian-style salad.
Zucchini Pasta
Vegan or vegetarian, this light zucchini pasta is perfect for summer cookouts and potlucks. Garnish with fresh basil leaves, pine nuts, and olive oil for a restaurant-worthy meal at home.
Zucchini Boats
Protein-rich lentil and tomato filling make a nutritious dinner in these zucchini boats. Pair with white rice or cauliflower rice for a complete and wholesome meal.
Zucchini Soup
If you love zucchini, you will love this soup! Aromatic and endlessly creamy - and perfect with croutons! Serve it as an appetizer, or as a side dish - it's a healthier and tastier soup than the storebought version.
Vegan Zucchini Bread
This recipe strikes a balance between healthy and tasty. We found a formula to make a loaf of moist vegan zucchini bread with less fat and reduced sugar; without compromising flavor.
Zucchini Focaccia
Light, crunchy, and fresh, this green zucchini focaccia is perfect for summer cookouts and BBQs!
Zucchini Muffins (Easy + Vegan)
You're gonna love zucchini muffins because they are soft, moist, light, and really tasty. This recipe is easy to make with simple pantry ingredients.
Zucchini Pesto
Zucchini pesto might seem unusual but it's actually a delicious, light, and creamy pesto sauce you can make in 5 minutes with simple ingredients.
Vegan frittata - no eggs, no tofu
Made with a soft a delicious crust that hugs a vegan but eggy, cheesy, zucchini filling. It's incredibly satisfying, indulgent, and yet so nutritious.
Zucchini Risotto
Vegan or vegetarian, this zucchini risotto is fresh and vibrant and a perfect dinner recipe for spring and summer.
Tofu Soup
An easy 20-minute soup and healthy and quick to make. This tofu soup is made with fresh zucchini and noodles for an Asian takeaway-like meal.
Rice Salad
Zucchini also pairs perfectly with grains, such as quinoa, rice, millet, and farro. In this healthy lunch idea, the veggies are lightly fried and added to a rice salad with fresh veggies. A perfect make-ahead meal!
Vegan Zucchini Pie
This vegan zucchini pie is made with a soft a delicious crust that hugs an eggy, cheesy, zucchini filling. Make the pie crust yourself, or buy it ready-made for a super-fast recipe.
Couscous with Vegetables
Couscous with vegetables is a delicious way of enjoying couscous. This is an easy recipe that you can make in less than 30 minutes, with seasonal veggies and herbs.
Vegan Barley Salad
A simple, quick, and healthy lunch idea with a tangy mustard dressing. If you're looking for a colorful and satiating meal, that is also lunchbox-friendly, this is it!
How to Store Zucchini Recipes
In general, you can store cooked zucchini in the fridge in an airtight container for up to 3 to 4 days. You can eat them cold, at room temperature, or reheat them in the microwave.
What goes well with Zucchini
Zucchini (sauteed, grilled, air fried, baked) is a vibrant side dish that pairs perfectly with most sauces and mains. Take your pick here:
- Top sauces: choose between refreshing and vibrant condiments and dressings, such as pesto and mustard dressing.
- Use in salads: zucchini is also great to use in salads. Try adding the air fryer or sauteed zucchini to vegan pasta salad, to this creamy tofu salad, or to our salad with potatoes.
- Best vegetarian recipes: pair your favorite zucchini side with any of these vegetarian mains.
- Serve next to pasta: serve any of these zucchini sides with one of these vegan pasta recipes.
- Serve with a protein-rich dinner: such as chickpea recipes or tofu recipes
More flavorful vegetable recipes
If you're looking to increase your veggie intake, take a peek at these flavor-packed vegetable recipes:
- 10+ easy artichoke recipes with cleaning and preparation tips
- Best asparagus recipes and how to grill, steam, and bake them to perfection
- 25 amazing eggplant recipes that are meltingly tender and nutritious
- Best cauliflower recipes that are comforting and easy to prep
- 25 fantastic mushroom recipes with dinners and easy lunch ideas
- or any of these vegetable side dishes that make your main meal glow.
For many more side dishes ideas, check out our sides category page.
20 Easy Zucchini Recipes
Equipment
- Box grater
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion
- 4 cloves garlic
- 6 cups (27 oz) zucchini grated with the large holes of a box grater
- 1 teaspoon oregano or thyme
- 1 teaspoon salt or more to taste
- ½ teaspoon black pepper
- 12 ounces pasta rotini, fusilli, farfalle, penne, or other
- 3 cups vegetable broth start with 2 cups or 500 g and add more if necessary
- ½ cup parmesan cheese grated, or dairy-free cheese
- ½ cup greek yogurt or dairy-free yogurt
- ¼ packed cup basil leaves
Garnish with
- 1 medium lemon the grated zest
- 2 tablespoons pinenuts
Instructions
- Grate the zucchini with the large holes of a box grater.6 cups (27 oz) zucchini
- Warm up olive oil in a large skillet, then add finely chopped onion and fry it for 3 minutes.Add grated garlic and fry for one more minute.Add the shredded zucchini, season them with salt and pepper, and cook on high heat for 5 minutes, stirring occasionally.2 tablespoons extra virgin olive oil, 1 yellow onion, 4 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Add pasta, vegetable broth, and oregano, and cook on medium-low heat for about 10 to 12 minutes or until the pasta is creamy and al dente.1 teaspoon oregano, 12 ounces pasta, 3 cups vegetable broth
- Stir occasionally to prevent the pasta from sticking to the bottom of the dish.If the pot dries, add more liquid until the pasta is ready.
- Turn the heat off, taste, and adjust for salt.Add grated parmesan cheese (or dairy-free cheese), greek yogurt (or non-dairy yogurt), and a handful of chopped fresh basil.½ cup parmesan cheese, ½ cup greek yogurt, ¼ packed cup basil leaves
- Stir gently until cheese and yogurt melt into the zucchini pasta.
- Serve immediately with grated lemon zest and optionally toasted pine nuts.1 medium lemon, 2 tablespoons pinenuts
Video Recipe
Notes
Nutritional Values
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