Summer is the season of zucchini! This versatile vegetable is abundant in gardens and farmers’ markets, making it the perfect addition to your summer meals. Zucchini’s mild flavor makes it a blank canvas, ready to absorb the flavors of herbs, spices, and other vegetables. Forget boring side dishes; these 10 zucchini side dish recipes are packed with flavor, easy to make, and perfect for any summer gathering, from casual barbecues to elegant dinner parties.
**Why Zucchini is a Summer Staple**
Zucchini is more than just a readily available vegetable. It’s a nutritional powerhouse, low in calories and high in vitamins and minerals. It’s an excellent source of Vitamin C, Vitamin B6, and potassium. It also contains antioxidants that can help protect your body against damage from free radicals. Plus, its high water content helps keep you hydrated on hot summer days.
**Tips for Working with Zucchini**
* **Choose the Right Size:** Smaller to medium-sized zucchini tend to be more tender and have fewer seeds. Larger zucchini can be used, but you may want to scoop out the seeds before cooking.
* **Don’t Peel:** The skin of zucchini is edible and contains valuable nutrients. Simply wash and trim the ends.
* **Control Moisture:** Zucchini has a high water content. To prevent soggy dishes, you can salt the zucchini and let it sit for 15-20 minutes to draw out excess moisture. Pat it dry before cooking.
* **Versatile Cooking Methods:** Zucchini can be grilled, roasted, sautéed, steamed, or even eaten raw. Choose a cooking method that complements the other flavors in your dish.
* **Storage:** Store zucchini in the refrigerator for up to a week. Do not wash it until you are ready to use it.
**10 Delicious Zucchini Side Dish Recipes**
Here are 10 recipes showcasing the versatility of zucchini. Each recipe includes detailed instructions, ingredient lists, and helpful tips to ensure success.
**Recipe 1: Grilled Zucchini with Lemon-Herb Vinaigrette**
This simple recipe highlights the natural flavor of zucchini with a bright and zesty vinaigrette. Grilling adds a smoky char that elevates the dish.
**Ingredients:**
* 2 medium zucchini, sliced lengthwise into 1/4-inch thick planks
* 2 tablespoons olive oil
* Salt and pepper to taste
*For the Vinaigrette:*
* 2 tablespoons olive oil
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* 1 tablespoon chopped fresh parsley
* 1 tablespoon chopped fresh basil
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zucchini:** Preheat grill to medium-high heat. Brush zucchini slices with olive oil and season with salt and pepper.
2. **Grill the Zucchini:** Grill zucchini for 2-3 minutes per side, or until tender and slightly charred.
3. **Make the Vinaigrette:** In a small bowl, whisk together olive oil, lemon juice, garlic, parsley, basil, and red pepper flakes (if using). Season with salt and pepper to taste.
4. **Assemble:** Arrange grilled zucchini on a platter and drizzle with the lemon-herb vinaigrette. Serve immediately.
**Tips:**
* For extra flavor, marinate the zucchini in olive oil, garlic, and herbs for 30 minutes before grilling.
* Use a grill basket to prevent zucchini slices from falling through the grates.
* The vinaigrette can be made ahead of time and stored in the refrigerator for up to 3 days.
**Recipe 2: Sautéed Zucchini with Garlic and Parmesan**
This classic Italian-inspired side dish is quick, easy, and incredibly flavorful. The garlic and Parmesan cheese complement the zucchini perfectly.
**Ingredients:**
* 2 medium zucchini, diced
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
* Pinch of red pepper flakes (optional)
* Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Sauté the Garlic:** Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute, or until fragrant.
2. **Add the Zucchini:** Add diced zucchini to the skillet and sauté for 5-7 minutes, or until tender-crisp.
3. **Season and Finish:** Season with salt, pepper, and red pepper flakes (if using). Stir in Parmesan cheese and cook for another minute, or until cheese is melted. Garnish with fresh parsley and serve immediately.
**Tips:**
* Don’t overcrowd the skillet, as this will steam the zucchini instead of sautéing it. Cook in batches if necessary.
* For a richer flavor, use freshly grated Parmesan cheese.
* Add a squeeze of lemon juice at the end for extra brightness.
**Recipe 3: Roasted Zucchini with Balsamic Glaze**
Roasting zucchini brings out its sweetness and creates a slightly caramelized texture. The balsamic glaze adds a tangy and sophisticated touch.
**Ingredients:**
* 2 medium zucchini, cut into 1-inch pieces
* 2 tablespoons olive oil
* Salt and pepper to taste
* 1/4 cup balsamic glaze
**Instructions:**
1. **Prepare the Zucchini:** Preheat oven to 400°F (200°C). Toss zucchini with olive oil, salt, and pepper on a baking sheet.
2. **Roast the Zucchini:** Roast for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
3. **Drizzle with Balsamic Glaze:** Remove from oven and drizzle with balsamic glaze. Serve immediately.
**Tips:**
* Line the baking sheet with parchment paper for easy cleanup.
* For a deeper flavor, roast the zucchini with other vegetables like bell peppers, onions, and tomatoes.
* Make your own balsamic glaze by simmering balsamic vinegar in a saucepan until it reduces and thickens.
**Recipe 4: Zucchini and Corn Salad with Lime Dressing**
This refreshing salad is perfect for a hot summer day. The sweetness of the corn complements the mild flavor of the zucchini, and the lime dressing adds a zesty kick.
**Ingredients:**
* 2 medium zucchini, diced
* 2 ears of corn, kernels removed
* 1/4 cup red onion, finely chopped
* 1/4 cup cilantro, chopped
*For the Lime Dressing:*
* 2 tablespoons lime juice
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1/4 teaspoon cumin
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Vegetables:** In a large bowl, combine diced zucchini, corn kernels, red onion, and cilantro.
2. **Make the Lime Dressing:** In a small bowl, whisk together lime juice, olive oil, garlic, cumin, salt, and pepper.
3. **Assemble:** Pour the lime dressing over the vegetables and toss to combine. Serve immediately or chill for later.
**Tips:**
* Grill the corn for a smoky flavor.
* Add other vegetables like bell peppers, tomatoes, or cucumbers.
* For a creamier dressing, add a tablespoon of Greek yogurt or sour cream.
**Recipe 5: Zucchini Fritters with Dill Sauce**
These crispy fritters are a delicious and satisfying side dish. The dill sauce adds a cool and refreshing contrast to the savory fritters.
**Ingredients:**
* 2 medium zucchini, grated
* 1/4 cup all-purpose flour
* 1 egg, beaten
* 1/4 cup grated Parmesan cheese
* 1/4 cup chopped fresh dill
* Salt and pepper to taste
* Olive oil, for frying
*For the Dill Sauce:*
* 1/2 cup Greek yogurt
* 2 tablespoons chopped fresh dill
* 1 tablespoon lemon juice
* 1 clove garlic, minced
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zucchini:** Place grated zucchini in a colander and sprinkle with salt. Let it sit for 15 minutes to drain excess moisture. Squeeze out any remaining moisture with your hands.
2. **Make the Fritter Batter:** In a medium bowl, combine zucchini, flour, egg, Parmesan cheese, dill, salt, and pepper. Mix well.
3. **Fry the Fritters:** Heat olive oil in a large skillet over medium heat. Drop spoonfuls of batter into the hot oil and flatten slightly. Cook for 2-3 minutes per side, or until golden brown and cooked through.
4. **Make the Dill Sauce:** In a small bowl, combine Greek yogurt, dill, lemon juice, garlic, salt, and pepper. Mix well.
5. **Assemble:** Serve zucchini fritters with dill sauce.
**Tips:**
* Squeezing out excess moisture from the zucchini is crucial for crispy fritters.
* Use a non-stick skillet to prevent the fritters from sticking.
* Serve the fritters immediately for the best texture.
**Recipe 6: Zucchini Noodles with Pesto and Cherry Tomatoes**
Zucchini noodles (zoodles) are a healthy and low-carb alternative to traditional pasta. This recipe combines zoodles with fresh pesto and sweet cherry tomatoes for a light and flavorful side dish.
**Ingredients:**
* 2 medium zucchini, spiralized into noodles
* 1/4 cup pesto
* 1 cup cherry tomatoes, halved
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zoodles:** If the zoodles are very watery, sprinkle them with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry before using.
2. **Assemble:** In a large bowl, combine zoodles, pesto, and cherry tomatoes. Toss to combine. Season with salt and pepper to taste.
3. **Garnish:** Sprinkle with Parmesan cheese and serve immediately.
**Tips:**
* Use a spiralizer or vegetable peeler to make zucchini noodles.
* Make your own pesto or use store-bought pesto.
* Add other vegetables like spinach, mushrooms, or bell peppers.
**Recipe 7: Stuffed Zucchini Boats with Quinoa and Vegetables**
These zucchini boats are a fun and flavorful way to enjoy zucchini. They’re stuffed with a healthy mixture of quinoa, vegetables, and herbs, making them a complete and satisfying side dish.
**Ingredients:**
* 2 medium zucchini, halved lengthwise
* 1 cup cooked quinoa
* 1/2 cup diced bell pepper (any color)
* 1/2 cup diced onion
* 1/4 cup diced tomato
* 1/4 cup chopped fresh parsley
* 1/4 cup grated Parmesan cheese
* 2 tablespoons olive oil
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zucchini Boats:** Preheat oven to 375°F (190°C). Scoop out the flesh from the zucchini halves, leaving a 1/4-inch border. Chop the zucchini flesh and set aside.
2. **Sauté the Vegetables:** Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté for 5 minutes, or until softened. Add chopped zucchini flesh and tomato and cook for another 3 minutes.
3. **Make the Filling:** In a large bowl, combine cooked quinoa, sautéed vegetables, parsley, Parmesan cheese, salt, and pepper. Mix well.
4. **Stuff the Zucchini Boats:** Spoon the filling into the zucchini boats.
5. **Bake:** Place zucchini boats on a baking sheet and bake for 20-25 minutes, or until tender and the filling is heated through.
**Tips:**
* Use any vegetables you like in the filling.
* Add ground meat or sausage for a heartier dish.
* Top with mozzarella cheese for a cheesy finish.
**Recipe 8: Zucchini Ribbon Salad with Mint and Feta**
This elegant salad is a light and refreshing side dish. The zucchini ribbons are tossed with mint, feta cheese, and a simple lemon vinaigrette.
**Ingredients:**
* 2 medium zucchini, sliced into thin ribbons using a vegetable peeler
* 1/4 cup crumbled feta cheese
* 1/4 cup chopped fresh mint
*For the Lemon Vinaigrette:*
* 2 tablespoons lemon juice
* 2 tablespoons olive oil
* 1/4 teaspoon honey
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Zucchini Ribbons:** Place zucchini ribbons in a bowl.
2. **Make the Lemon Vinaigrette:** In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
3. **Assemble:** Pour the lemon vinaigrette over the zucchini ribbons and toss to combine. Sprinkle with feta cheese and mint. Serve immediately.
**Tips:**
* Use a mandoline or vegetable peeler to create thin zucchini ribbons.
* Add other herbs like basil or parsley.
* Substitute goat cheese for feta cheese.
**Recipe 9: Creamy Zucchini Soup (Served Chilled)**
This cold soup is perfect for a hot day, a refreshing and flavorful alternative to traditional hot soups. The zucchini is blended with herbs and yogurt to create a smooth and creamy texture.
**Ingredients:**
* 2 medium zucchini, chopped
* 1 cup vegetable broth
* 1/2 cup plain Greek yogurt
* 1/4 cup chopped fresh dill
* 1 clove garlic, minced
* 2 tablespoons lemon juice
* Salt and pepper to taste
* Olive oil, for drizzling
**Instructions:**
1. **Cook the Zucchini:** In a saucepan, combine zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until zucchini is tender.
2. **Blend the Soup:** Let the soup cool slightly. Transfer to a blender and add Greek yogurt, dill, garlic, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
3. **Chill:** Chill the soup for at least 2 hours before serving.
4. **Serve:** Drizzle with olive oil and garnish with fresh dill before serving.
**Tips:**
* Adjust the amount of yogurt to achieve your desired consistency.
* Add other herbs like mint or basil.
* Garnish with a dollop of Greek yogurt and a sprinkle of chopped dill.
**Recipe 10: Zucchini and Tomato Gratin**
This gratin is a comforting and flavorful side dish that’s perfect for a summer gathering. Layers of zucchini, tomatoes, and cheese are baked until bubbly and golden brown.
**Ingredients:**
* 2 medium zucchini, sliced
* 2 medium tomatoes, sliced
* 1/2 cup grated Gruyere cheese
* 1/4 cup grated Parmesan cheese
* 2 tablespoons olive oil
* 1 clove garlic, minced
* Salt and pepper to taste
* Fresh thyme sprigs (optional)
**Instructions:**
1. **Preheat Oven:** Preheat oven to 375°F (190°C).
2. **Sauté Garlic:** Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute, or until fragrant.
3. **Layer the Vegetables:** In a greased baking dish, layer zucchini and tomato slices, alternating them. Sprinkle with garlic and season with salt and pepper.
4. **Add Cheese:** Sprinkle with Gruyere and Parmesan cheese.
5. **Bake:** Bake for 25-30 minutes, or until the vegetables are tender and the cheese is melted and golden brown. Garnish with fresh thyme sprigs (if using) and serve immediately.
**Tips:**
* Use a mandoline to slice the vegetables evenly.
* Add other vegetables like onions, bell peppers, or eggplant.
* Use different types of cheese like mozzarella or provolone.
**Enjoying Your Summer Zucchini Harvest**
These 10 zucchini side dish recipes offer a variety of flavors and cooking methods to showcase this versatile summer vegetable. From grilling to roasting to sautéing, there’s a recipe for every taste and occasion. So, whether you have an abundance of zucchini from your garden or you’re simply looking for a delicious and healthy side dish, these recipes are sure to be a hit. Experiment with different herbs, spices, and cheeses to create your own unique zucchini creations. Happy cooking!