13 Zucchini Recipes You’ll Absolutely Love: From Savory to Sweet!
Zucchini, also known as courgette, is a versatile and abundant summer squash that often finds its way into gardens and farmers’ markets. Its mild flavor makes it a blank canvas for a variety of culinary creations. If you’re looking for creative ways to use up your zucchini haul, you’ve come to the right place! This article presents 13 zucchini recipes, ranging from savory appetizers and main courses to delicious desserts. Get ready to explore the amazing possibilities of this humble vegetable!
## 1. Zucchini Bread: A Classic Comfort Food
Zucchini bread is a quintessential zucchini recipe, perfect for breakfast, brunch, or a sweet snack. This recipe yields a moist, flavorful loaf that’s sure to become a family favorite.
**Ingredients:**
* 3 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon salt
* 3 large eggs
* 1 1/2 cups granulated sugar
* 3/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 2 cups shredded zucchini, squeezed dry
* 1 cup chopped walnuts or pecans (optional)
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat eggs, sugar, oil, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the shredded zucchini and nuts (if using).
6. Pour the batter into the prepared loaf pan.
7. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
## 2. Zucchini Fritters: Crispy and Flavorful Appetizers
These zucchini fritters are a delightful appetizer or side dish. They’re crispy on the outside and tender on the inside, with a burst of fresh zucchini flavor.
**Ingredients:**
* 2 cups shredded zucchini, squeezed dry
* 1/2 cup all-purpose flour
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 1 clove garlic, minced
* 1 tablespoon chopped fresh parsley
* Salt and pepper to taste
* Vegetable oil, for frying
**Instructions:**
1. In a medium bowl, combine shredded zucchini, flour, Parmesan cheese, egg, garlic, and parsley.
2. Season with salt and pepper.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
4. Drop spoonfuls of the zucchini mixture into the hot oil and flatten slightly.
5. Fry for 2-3 minutes per side, or until golden brown and crispy.
6. Remove fritters from the skillet and drain on paper towels.
7. Serve immediately with your favorite dipping sauce (such as sour cream, tzatziki, or marinara sauce).
## 3. Grilled Zucchini: A Simple and Healthy Side Dish
Grilling zucchini is a simple way to bring out its natural sweetness and add a smoky flavor. This recipe is perfect for summer barbecues and weeknight dinners.
**Ingredients:**
* 2 medium zucchini, sliced lengthwise into 1/4-inch thick planks
* 2 tablespoons olive oil
* 1 clove garlic, minced
* 1 tablespoon chopped fresh herbs (such as oregano, thyme, or rosemary)
* Salt and pepper to taste
**Instructions:**
1. Preheat grill to medium heat.
2. In a small bowl, whisk together olive oil, garlic, herbs, salt, and pepper.
3. Brush the zucchini planks with the olive oil mixture.
4. Grill the zucchini for 2-3 minutes per side, or until tender and slightly charred.
5. Serve immediately as a side dish.
## 4. Zucchini Noodles (Zoodles) with Pesto: A Low-Carb Delight
Zucchini noodles, or zoodles, are a healthy and delicious alternative to traditional pasta. This recipe combines zoodles with pesto for a light and flavorful meal.
**Ingredients:**
* 2 medium zucchini, spiralized into noodles
* 1/4 cup pesto (store-bought or homemade)
* 1 tablespoon olive oil
* 1/4 cup cherry tomatoes, halved
* 1/4 cup grated Parmesan cheese
* Salt and pepper to taste
**Instructions:**
1. If using a spiralizer attachment, ensure it is clean and properly installed. Spiralize the zucchini. Lightly salt the zoodles, and allow to sit in a colander for 10-15 minutes. This will help to remove some of the excess moisture.
2. Pat the zucchini dry with a clean paper towel.
3. Heat olive oil in a large skillet over medium heat.
4. Add the zoodles to the skillet and cook for 2-3 minutes, or until slightly tender. Be careful not to overcook them, or they will become mushy.
5. Stir in the pesto and cherry tomatoes.
6. Season with salt and pepper.
7. Serve immediately, topped with Parmesan cheese.
## 5. Zucchini Boats: A Fun and Filling Meal
Zucchini boats are a creative and customizable way to use zucchini as a vessel for your favorite fillings. This recipe features a savory filling of ground meat, vegetables, and rice.
**Ingredients:**
* 2 large zucchini, halved lengthwise
* 1 tablespoon olive oil
* 1/2 pound ground beef or turkey
* 1/2 cup chopped onion
* 1/2 cup chopped bell pepper
* 1 clove garlic, minced
* 1/2 cup cooked rice
* 1/4 cup tomato sauce
* 1/4 cup grated cheddar cheese
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Scoop out the flesh of the zucchini halves, leaving a 1/4-inch border. Chop the zucchini flesh and set aside.
3. Heat olive oil in a large skillet over medium heat.
4. Add ground beef or turkey and cook until browned, breaking it up with a spoon.
5. Add onion, bell pepper, and garlic and cook until softened.
6. Stir in the chopped zucchini flesh, cooked rice, and tomato sauce.
7. Season with salt and pepper.
8. Spoon the filling into the zucchini boats.
9. Place the zucchini boats in a baking dish.
10. Bake for 20-25 minutes, or until the zucchini is tender.
11. Sprinkle with cheddar cheese and bake for another 5 minutes, or until the cheese is melted.
12. Serve immediately.
## 6. Zucchini Soup: A Creamy and Comforting Soup
This creamy zucchini soup is a comforting and healthy meal. It’s easy to make and perfect for a chilly day.
**Ingredients:**
* 2 tablespoons olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 2 medium zucchini, chopped
* 4 cups vegetable broth
* 1/2 cup heavy cream (optional)
* Salt and pepper to taste
* Fresh herbs for garnish (such as parsley or chives)
**Instructions:**
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened.
3. Add zucchini and cook for 5-7 minutes, or until slightly tender.
4. Pour in vegetable broth and bring to a simmer.
5. Reduce heat and simmer for 15-20 minutes, or until the zucchini is very tender.
6. Use an immersion blender to blend the soup until smooth.
7. Stir in heavy cream (if using).
8. Season with salt and pepper.
9. Serve hot, garnished with fresh herbs.
## 7. Zucchini and Corn Salad: A Refreshing Summer Salad
This zucchini and corn salad is a refreshing and vibrant side dish. It’s perfect for picnics, potlucks, or summer barbecues.
**Ingredients:**
* 2 medium zucchini, diced
* 1 cup corn kernels (fresh or frozen)
* 1/2 cup chopped red onion
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1 tablespoon olive oil
* Salt and pepper to taste
**Instructions:**
1. In a large bowl, combine zucchini, corn, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or chill for later.
## 8. Zucchini Pizza Crust: A Gluten-Free Option
For a healthier and gluten-free pizza option, try making a zucchini pizza crust. It’s surprisingly easy and delicious!
**Ingredients:**
* 2 cups shredded zucchini, squeezed dry
* 1 egg, lightly beaten
* 1/4 cup grated Parmesan cheese
* 1/4 cup almond flour
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine shredded zucchini, egg, Parmesan cheese, almond flour, oregano, garlic powder, salt, and pepper.
4. Spread the zucchini mixture evenly onto the prepared baking sheet, forming a thin, round crust.
5. Bake for 20-25 minutes, or until the crust is golden brown and firm.
6. Top with your favorite pizza toppings and bake for another 5-10 minutes, or until the cheese is melted and bubbly.
7. Serve immediately.
## 9. Zucchini Chocolate Chip Cookies: A Sweet Surprise
These zucchini chocolate chip cookies are a delicious and unexpected treat. The zucchini adds moisture and a subtle sweetness to the cookies.
**Ingredients:**
* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup granulated sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup shredded zucchini, squeezed dry
* 1 cup chocolate chips
**Instructions:**
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in egg and vanilla extract.
5. In a separate bowl, whisk together flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Fold in the shredded zucchini and chocolate chips.
8. Drop spoonfuls of the dough onto the prepared baking sheet.
9. Bake for 10-12 minutes, or until golden brown.
10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
## 10. Zucchini Relish: A Tangy Condiment
Zucchini relish is a flavorful condiment that can be used to top hot dogs, hamburgers, or sandwiches. It’s also a great addition to cheese boards and charcuterie platters.
**Ingredients:**
* 4 cups diced zucchini
* 1 cup chopped onion
* 1 cup chopped bell pepper
* 1/2 cup sugar
* 1/2 cup white vinegar
* 1 tablespoon mustard seeds
* 1 teaspoon celery seeds
* 1/2 teaspoon turmeric
* Salt and pepper to taste
**Instructions:**
1. In a large pot, combine zucchini, onion, bell pepper, sugar, vinegar, mustard seeds, celery seeds, turmeric, salt, and pepper.
2. Bring to a boil over medium heat, then reduce heat and simmer for 30-40 minutes, or until the zucchini is tender and the relish has thickened.
3. Ladle the relish into sterilized jars, leaving 1/2 inch of headspace.
4. Process the jars in a boiling water bath for 10 minutes.
5. Let the jars cool completely before storing.
## 11. Stuffed Zucchini Flowers: An Elegant Appetizer
Stuffed zucchini flowers are a delicate and flavorful appetizer, often served in Italian cuisine. They require a bit of patience to prepare, but the results are well worth the effort.
**Ingredients:**
* 12 zucchini flowers, gently cleaned
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 egg yolk
* 1/4 cup chopped fresh herbs (such as basil, parsley, or oregano)
* Salt and pepper to taste
* Olive oil, for frying
* All-purpose flour, for dredging
**Instructions:**
1. In a medium bowl, combine ricotta cheese, Parmesan cheese, egg yolk, herbs, salt, and pepper.
2. Gently open each zucchini flower and carefully stuff it with the ricotta mixture.
3. Gently twist the petals to close the flower.
4. Dredge the stuffed flowers in flour.
5. Heat about 1/2 inch of olive oil in a large skillet over medium heat.
6. Fry the stuffed flowers for 2-3 minutes per side, or until golden brown and crispy.
7. Remove the flowers from the skillet and drain on paper towels.
8. Serve immediately.
## 12. Zucchini and Ricotta Tart: A Savory Delight
This zucchini and ricotta tart is a beautiful and delicious dish that’s perfect for a brunch, lunch, or light dinner.
**Ingredients:**
* 1 sheet of puff pastry, thawed
* 1 cup ricotta cheese
* 1/4 cup grated Parmesan cheese
* 1 egg, lightly beaten
* 2 medium zucchini, thinly sliced
* 1 clove garlic, minced
* 1 tablespoon olive oil
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Unfold the puff pastry sheet and place it on the prepared baking sheet.
4. In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg.
5. Spread the ricotta mixture evenly over the puff pastry, leaving a 1-inch border.
6. In a separate bowl, toss zucchini slices with garlic, olive oil, salt, and pepper.
7. Arrange the zucchini slices in a decorative pattern on top of the ricotta mixture.
8. Bake for 20-25 minutes, or until the crust is golden brown and the zucchini is tender.
9. Serve warm or at room temperature.
## 13. Zucchini and Chickpea Curry: A Vegetarian Main Course
This zucchini and chickpea curry is a flavorful and satisfying vegetarian main course. It’s easy to make and packed with nutrients.
**Ingredients:**
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 teaspoon grated ginger
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon turmeric
* 1/4 teaspoon cayenne pepper (optional)
* 2 medium zucchini, chopped
* 1 (15-ounce) can chickpeas, drained and rinsed
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup vegetable broth
* 1/4 cup chopped fresh cilantro
* Salt and pepper to taste
* Cooked rice, for serving
**Instructions:**
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened.
3. Add garlic, ginger, cumin, coriander, turmeric, and cayenne pepper (if using) and cook for 1 minute more.
4. Add zucchini, chickpeas, diced tomatoes, and vegetable broth.
5. Bring to a simmer, then reduce heat and simmer for 15-20 minutes, or until the zucchini is tender and the sauce has thickened.
6. Stir in cilantro.
7. Season with salt and pepper.
8. Serve over cooked rice.
These 13 zucchini recipes offer a variety of ways to enjoy this versatile vegetable. From classic zucchini bread to creative dishes like zucchini noodles and stuffed zucchini flowers, there’s something for everyone to love. So, get cooking and explore the wonderful world of zucchini!