Zucchini season is upon us, and we are happy to share this list of 20 easy zucchini recipes.

You’ll get plenty of ideas for appetizers, lunches, quick dinners, sides, and sweet recipes with zucchini squash. All our recipes are quick to makehealthy, and family-friendly.

Easy Zucchini recipes

Scroll through the list and get inspired by these healthy and wholesome meal ideas for any occasion.

We are sure these vibrant zucchini and squash recipes will satiate and nourish you and your family.

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 you don’t need to peel the skin off since it’s highly nutritious and 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 zucchini seeds unless your squash is so big that it 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 don’t want to add more water to it. It will get soggy.
grilled zucchini on a toast
Grilled zucchini on crostini with toasted pine nuts and chipotle sauce.

Dry it also if you’re not using it right away. Moisture can significantly shorten zucchini’s shelf life, so pad it dry before storing it in the fridge.

A raw zucchini keeps well for 4-5 days in the fridge.

How to Store Zucchini Recipes

You can generally store cooked zucchini in the fridge in an airtight container for 3 to 4 days.

You can eat these recipes cold, at room temperature, or reheat them in the microwave.

Zucchini soup with beans and a spoon

What goes well with Zucchini

Zucchini (sauteed, grilled, air-fried, baked) is a healthy side dish that pairs perfectly with most sauces and main dishes:

BBQ sauce with vegetables and a sausage
BBQ sauce served with grilled zucchini, air-fried veggies, grilled tofu, and plant-based sausage.

More tasty vegetable recipes

If you’re looking to increase your veggie intake, take a peek at these flavor-packed vegetable recipes:

For many more side dish ideas, check out our sides category page.

Zucchini recipes for weeknight dinners

20 Easy Zucchini Recipes

By: Nico Pallotta
5 from 2 votes
Get green and fresh dinner inspiration from these easy and healthy zucchini recipes.
Zucchini pasta, as in pasta with zucchini, is a creamy and easy one-pot recipe to have as a tasty weeknight dinner for the whole family.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 people
Course: Main
Cuisine: American Italian

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
    grated 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
    Skillet with grated zucchini
  • 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
    pasta and grated zucchini in a skillet
  • 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.
    pasta, zucchini and vegetable broth
  • 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
    yogurt, parmesan cheese and zucchini pasta
  • Stir gently until cheese and yogurt melt into the zucchini pasta.
    Zucchini Pasta ready to serve
  • Serve immediately with grated lemon zest and optionally toasted pine nuts.
    1 medium lemon, 2 tablespoons pinenuts
    Zucchini Pasta with a fork

Video

20-minute Zucchini Pasta

Notes

Nutritional information is an estimate for 1 large serving of zucchini pasta out of 4 servings.
SUBSTITUTIONS
Green zucchini: sub globe zucchini, yellow crookneck, yellow squash, grey zucchini, or other.
Pasta: you can use any pasta shape.
Extra virgin olive oil: sub another vegetable oil.
Oregano: sub dried oregano, fresh or dried thyme, or Italian seasoning.
Vegetable broth: sub water and more salt.
Parmesan: sub pecorino romano or a non-dairy cheese.
Greek yogurt: sub non-dairy yogurt, butter, or non-dairy butter.
Pine nuts: sub pistachios, chopped almonds, or walnuts.
MAKE AHEAD & STORAGE
Make ahead: this one’s not a good recipe to make ahead as the pasta loses its oomph soon after it’s cooked.
Refrigerator: let the pasta cool down completely at room temperature, then transfer it into an airtight container and store it in the fridge for two days.
Reheat: warm leftovers in the microwave. Do not reheat multiple times, as the pasta will overcook.
Freezer: this recipe is not suitable for freezing.
 

Nutrition

Calories: 528kcal, Carbohydrates: 77g, Protein: 21g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 12mg, Potassium: 683mg, Dietary Fiber: 6g, Sugar: 8g, Vitamin A: 398IU, Vitamin B6: 0.4mg, Vitamin C: 39mg, Vitamin E: 2mg, Vitamin K: 20µg, Calcium: 208mg, Folate: 56µg, Iron: 3mg, Manganese: 2mg, Magnesium: 94mg, Zinc: 3mg
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Nico and Louise in the kitchen

Hi! We are Nico & Louise

Welcome to The Plant-Based School, a food blog with easy, tasty, and wholesome recipes.

Our aim is to help you and your family eat more veggies through delicious recipes with simple ingredients.

Easy right?

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