25 Easy Zucchini Recipes to Try Today

Welcome to your guide to cooking with zucchini. This list has over 25 delicious zucchini recipes. You will find everything from easy sides like grilled zucchini to dinner casseroles and even zucchini chips.

Zucchini: A Mediterranean Favorite

Zucchini is a staple Mediterranean diet ingredient. It has great benefits. It is high in antioxidants. It is rich in nutrients and vitamins. It has high water and fiber content. This helps promote healthy digestion.

Around mid summer, gardens and markets are full of zucchini. If you have too many zucchinis, this list will help you use them.

Zucchini is a very versatile vegetable. You can eat it raw in a salad. You can slice it and dip it in your favorite dip. You can cook it many different ways.

You can sauté it simply in a pan with olive oil. You can roast it with other vegetables. You can slice it and toss it in pasta. You can add it to vegetable soup. You can turn it into boats for a tasty appetizer.

There are so many ways to cook zucchini. I am sharing 25 easy zucchini recipes to get you started.

Our Top 5 Best Zucchini Recipes

These tasty zucchini recipes are fan favorites. They are also on my regular dinner rotation at home. They are delicious, wholesome, and simple to prepare.

Recipe 1: Baked Zucchini with Parmesan Cheese and Thyme

Crisp and tender baked zucchini fries with a golden crust of Parmesan, thyme, and oregano.

Ready in: 30 minutes
Serves: 5

What you need:

• 3-4 zucchini, trimmed and cut lengthwise into quarters
• 1/2 cup grated Parmesan cheese
• 2 teaspoons fresh thyme leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon black pepper
• Olive oil
• Salt

How to make it:

1. Preheat oven to 350°F.
2. Mix Parmesan, thyme, oregano, paprika, pepper, and a pinch of salt in a bowl.
3. Place zucchini spears skin side down on a baking rack. Brush with olive oil.
4. Sprinkle the cheese and herb topping on each zucchini stick.
5. Bake for 15-20 minutes until tender. Broil for 2-3 minutes more for extra crispiness.
6. Serve immediately.

Why everyone loves it: They are like healthy French fries. The Parmesan topping gets crispy and delicious.

Recipe 2: Vegetarian Moussaka

This roasted vegetable moussaka has eggplant, potatoes, and zucchini with a chunky tomato lentil sauce.

Ready in: 1 hour 30 minutes
Serves: 8

What you need:

• 2 potatoes, sliced
• 2 zucchinis, sliced
• 1 eggplant, sliced
• 1 cup brown lentils, cooked
• 1 can (28 oz) crushed tomatoes
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon cinnamon
• For bechamel: 4 tbsp butter, 1/2 cup flour, 4 cups milk, 2 eggs, nutmeg
• Olive oil, salt, pepper

How to make it:

1. Roast potato, zucchini, and eggplant slices with oil at 400°F for 25 minutes.
2. Make lentil sauce: Cook onion until soft. Add garlic, cinnamon, lentils, and tomatoes. Simmer 20 minutes.
3. Make bechamel: Melt butter, whisk in flour. Slowly add warm milk. Cook until thick. Remove from heat. Whisk in eggs, nutmeg, salt.
4. In a baking dish, layer vegetables and lentil sauce. Top with bechamel.
5. Bake at 350°F for 45 minutes until golden. Let cool before cutting.

Why everyone loves it: It is hearty, super delicious, and filled with nutrients. Even meat lovers will enjoy it.

Recipe 3: Stuffed Zucchini Boats

Looking for a 20 minute appetizer or side dish? These loaded zucchini boats are perfect.

Ready in: 20 minutes
Serves: 4

What you need:

• 2 medium zucchini, halved lengthwise
• 1 cup cherry tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup fresh herbs (parsley, mint), chopped
• 2 tablespoons olive oil
• Juice of 1/2 lemon
• Salt and pepper

How to make it:

1. Scoop out some flesh from each zucchini half to create a “boat.” Chop the flesh.
2. In a bowl, mix chopped zucchini flesh, tomatoes, feta, herbs, olive oil, lemon juice, salt, and pepper.
3. Fill each zucchini boat with the mixture.
4. Bake at 400°F for 12-15 minutes until zucchini is tender.
5. Serve warm.

Why everyone loves it: They are quick, colorful, and full of fresh Mediterranean flavors.

Recipe 4: Skillet Zucchini with Balsamic Glaze

This incredibly easy side dish is perfect if you are short on time.

Ready in: 15 minutes
Serves: 4

What you need:

• 3 medium zucchini, sliced into rounds
• 2 tablespoons olive oil
• 2 tablespoons balsamic glaze
• 1 teaspoon black sesame seeds (optional)
• Salt and pepper

How to make it:

1. Heat olive oil in a large skillet over medium high heat.
2. Add zucchini slices in a single layer. Cook for 3-4 minutes per side until golden brown.
3. Season with salt and pepper.
4. Transfer to a serving plate. Drizzle with balsamic glaze and sprinkle with sesame seeds.

Why everyone loves it: It takes only 15 minutes. The balsamic glaze adds a sweet and tangy flavor.

Recipe 5: Vegetarian Lasagna Rolls

A twist on classic lasagna that is delicious, satisfying, and super simple.

Ready in: 1 hour
Serves: 6

What you need:

• 12 lasagna noodles, cooked
• 2 cups ricotta cheese
• 1 cup chopped spinach
• 1/2 cup grated Parmesan
• 1 egg
• 3 cups marinara sauce
• 2 cups shredded mozzarella
• 1 zucchini, grated and squeezed dry
• Salt, pepper, nutmeg

How to make it:

1. Mix ricotta, spinach, Parmesan, egg, grated zucchini, salt, pepper, and a pinch of nutmeg.
2. Spread 1 cup marinara in baking dish.
3. Lay out cooked noodles. Spread ricotta mixture on each noodle. Roll up.
4. Place rolls seam side down in dish. Top with remaining sauce and mozzarella.
5. Bake at 375°F for 30 minutes until bubbly.

Why everyone loves it: Individual portions are fun to serve. They are lighter than traditional lasagna.

Baked Zucchini Recipes

One of my favorite ways to cook zucchini is in the oven. The oven does the hard work while I prepare other parts of the meal.

Recipe 6: Baked Zucchini Chips

These crispy, addictive zucchini chips are sure to become your new favorite snack.

Ready in: 45 minutes
Serves: 4

What you need:

• 2 medium zucchini, very thinly sliced
• 1/4 cup grated Parmesan
• 1/4 cup breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• Cooking spray
• Salt

How to make it:

1. Preheat oven to 225°F. Line baking sheets with parchment.
2. Slice zucchini very thin (use a mandolin if you have one).
3. Pat slices dry with paper towels.
4. Mix Parmesan, breadcrumbs, garlic powder, and paprika.
5. Arrange zucchini slices on sheets. Spray lightly with cooking spray. Sprinkle with salt and the cheese mixture.
6. Bake for 30-40 minutes until crispy. Let cool on sheet.

Why everyone loves it: They are a healthy, crunchy snack. Perfect for dipping in tzatziki.

Recipe 7: Sheet Pan Chicken and Vegetables

Simple, hands off Italian style baked chicken and vegetables ready in 30 minutes.

Ready in: 30 minutes
Serves: 4

What you need:

• 4 chicken breasts or thighs
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 1 head broccoli, cut into florets
• 3 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 2 garlic cloves, minced
• Salt and pepper
• Lemon wedges for serving

How to make it:

1. Preheat oven to 425°F.
2. On a large sheet pan, toss chicken and vegetables with olive oil, Italian seasoning, garlic, salt, and pepper.
3. Spread in a single layer.
4. Roast for 25-30 minutes until chicken is cooked and vegetables are tender.
5. Serve with lemon wedges.

Why everyone loves it: Everything cooks on one pan. Easy cleanup and a complete meal.

Zucchini Side Dishes

Zucchini is an unfussy, mild flavored vegetable. It complements a huge variety of main dishes.

Recipe 8: Greek Roasted Vegetables (Briam)

A beautiful vegan Greek dish full of zucchini slices, potatoes, and red onions.

Ready in: 1 hour
Serves: 6

What you need:

• 3 potatoes, sliced
• 3 zucchinis, sliced
• 2 red onions, sliced
• 4 tomatoes, sliced
• 1/2 cup olive oil
• 3 garlic cloves, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper

How to make it:

1. Preheat oven to 400°F.
2. In a large baking dish, arrange vegetable slices in overlapping rows or circles.
3. Whisk olive oil, garlic, parsley, oregano, salt, and pepper. Pour over vegetables.
4. Cover with foil and bake 45 minutes.
5. Remove foil and bake 15 more minutes until vegetables are tender and golden.

Why everyone loves it: It is a stunning and flavorful vegetable dish that is a meal on its own.

Recipe 9: Italian Oven Roasted Vegetables

These roasted vegetables with zucchini, potatoes, and more are so easy for busy nights.

Ready in: 40 minutes
Serves: 6

What you need:

• 2 zucchinis, chopped
• 1 lb baby potatoes, halved
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1/4 cup olive oil
• 1 tablespoon Italian seasoning
• Salt and pepper

How to make it:

1. Preheat oven to 425°F.
2. On two baking sheets, toss all vegetables with olive oil, Italian seasoning, salt, and pepper.
3. Spread in a single layer.
4. Roast for 30-35 minutes, tossing once, until vegetables are tender and browned.

Why everyone loves it: A colorful, reliable side dish that goes with almost any main course.

Grilled Zucchini Recipes

When temperatures rise, it is time to bring out the grill. Grilling zucchini is easier than you might think.

Recipe 10: Mediterranean Style Grilled Zucchini Salad

This grilled zucchini salad is so easy and delicious with olive oil, cumin, and lemon.

Ready in: 20 minutes
Serves: 4

What you need:

• 3 zucchinis, sliced lengthwise
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/4 cup fresh mint and parsley, chopped
• 1/2 cup crumbled feta
• Salt and pepper

How to make it:

1. Heat grill to medium high.
2. Brush zucchini slices with some olive oil. Grill for 3-4 minutes per side until tender and charred.
3. Cut grilled zucchini into bite sized pieces.
4. Whisk remaining oil, lemon juice, garlic, cumin, salt, and pepper.
5. In a bowl, toss zucchini with dressing, herbs, and feta. Serve.

Why everyone loves it: It is a warm, smoky salad that feels special but is simple to make.

Recipe 11: Easy Vegetable Kabobs

Zucchini, mushrooms, onions, and tomatoes make perfect veggie kabobs.

Ready in: 25 minutes
Serves: 4

What you need:

• 2 zucchinis, cut into 1-inch chunks
• 1 pint cherry tomatoes
• 8 oz mushrooms
• 1 red onion, cut into chunks
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon Aleppo pepper or red pepper flakes
• Salt and pepper

How to make it:

1. Soak wooden skewers in water for 30 minutes.
2. Thread vegetables onto skewers.
3. Whisk oil, lemon juice, oregano, pepper flakes, salt, and pepper. Brush on kabobs.
4. Grill over medium heat for 8-10 minutes, turning occasionally.
5. Serve with lemon wedges.

Why everyone loves it: Fun to eat and perfect for summer barbecues.

Zucchini Casserole and Pasta Recipes

There is nothing like a casserole or hearty pasta dish for comfort food.

Recipe 12: Zucchini Bechamel Casserole

An Egyptian casserole with zucchini, ground beef, mozzarella, and bechamel sauce.

Ready in: 1 hour 15 minutes
Serves: 8

What you need:

• 4 zucchinis, sliced into rounds
• 1 lb ground beef
• 1 onion, chopped
• 2 cups shredded mozzarella
• For bechamel: 4 tbsp butter, 1/2 cup flour, 4 cups milk, nutmeg, salt
• Salt, pepper, cumin

How to make it:

1. Salt zucchini slices, let sit 20 minutes, pat dry. Sauté until tender, set aside.
2. Cook onion until soft. Add beef, season with cumin, salt, pepper. Cook until browned.
3. Make bechamel: Melt butter, whisk in flour. Slowly add milk. Cook until thick. Season with nutmeg, salt.
4. In baking dish, layer zucchini, beef, mozzarella. Repeat. Pour bechamel over top.
5. Bake at 375°F for 35-40 minutes until golden.

Why everyone loves it: It is rich, hearty, and the creamy bechamel makes it extra special.

Recipe 13: Easy Pasta Primavera

Al dente pasta, tender roasted veggies, and a lighter primavera sauce.

Ready in: 40 minutes
Serves: 6

What you need:

• 12 oz pasta (like penne)
• 2 zucchinis, chopped
• 1 cup cherry tomatoes
• 1 bell pepper, chopped
• 1/2 cup peas (fresh or frozen)
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1/2 cup grated Parmesan
• 1/4 cup fresh basil, chopped
• Salt and pepper

How to make it:

1. Cook pasta according to package. Reserve 1 cup pasta water.
2. Toss zucchini, tomatoes, and bell pepper with oil, salt, pepper. Roast at 425°F for 20 minutes.
3. In large pan, heat a little oil. Cook garlic 1 minute. Add roasted vegetables, peas, and pasta.
4. Toss, adding pasta water as needed to create a light sauce.
5. Stir in Parmesan and basil. Serve.

Why everyone loves it: A celebration of fresh vegetables. You can use whatever veggies you have.

Zucchini Soup

An easy way to eat more vegetables is to throw them into soups. Zucchini absorbs flavor well.

Recipe 14: Easy Ratatouille

My take on this classic French stew takes one pot and just 40 minutes.

Ready in: 40 minutes
Serves: 6

What you need:

• 2 zucchinis, chopped
• 1 eggplant, chopped
• 1 red bell pepper, chopped
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon herbes de Provence
• Salt and pepper
• Fresh basil

How to make it:

1. Heat oil in large pot. Cook onion until soft.
2. Add garlic, cook 1 minute. Add eggplant, zucchini, bell pepper. Cook 5 minutes.
3. Add tomatoes, herbs, salt, pepper. Bring to simmer.
4. Cover and cook 25-30 minutes until vegetables are very tender.
5. Stir in fresh basil before serving.

Why everyone loves it: It tastes even better the next day as flavors meld together.

Recipe 15: Vegetable Soup

Mediterranean style homemade vegetable soup with zucchini, carrots, mushrooms, and herbs.

Ready in: 45 minutes
Serves: 6

What you need:

• 2 zucchinis, chopped
• 2 carrots, chopped
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 3 garlic cloves, minced
• 6 cups vegetable broth
• 1 can (15 oz) chickpeas, rinsed
• 1/4 cup chopped parsley
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Heat oil in large pot. Cook onion until soft.
2. Add garlic, carrots, zucchini, mushrooms. Cook 5 minutes.
3. Add broth, chickpeas, salt, and pepper. Bring to boil.
4. Reduce heat, simmer for 25-30 minutes until vegetables are tender.
5. Stir in parsley. Adjust seasoning. Serve.

Why everyone loves it: It is a clean out the fridge soup. You can swap vegetables based on what you have.

Zucchini for Breakfast

It can be difficult to add vegetables to breakfast. I love starting the day with veggies to fuel me.

Recipe 16: Crustless Zucchini Quiche

My egg casserole with fresh herbs, shallots, and tomatoes is lighter than traditional quiche.

Ready in: 50 minutes
Serves: 6

What you need:

• 1 zucchini, grated and squeezed dry
• 6 eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar or feta
• 1/4 cup chopped green onions
• 1 tablespoon fresh dill, chopped
• 1 tablespoon olive oil
• Salt and pepper

How to make it:

1. Preheat oven to 350°F. Grease a pie dish.
2. Spread grated zucchini in the dish.
3. Whisk eggs, milk, cheese, green onions, dill, salt, and pepper.
4. Pour egg mixture over zucchini.
5. Bake for 40-45 minutes until set and golden.
6. Let cool 5 minutes before slicing.

Why everyone loves it: It is easy, protein packed, and perfect for breakfast or brunch.

Recipe 17: Vegetable Frittata

Roasted vegetables, olive oil, and tangy feta cheese make this frittata simply sublime.

Ready in: 35 minutes
Serves: 4-6

What you need:

• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1/2 red onion, chopped
• 6 eggs
• 1/4 cup milk
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• Salt and pepper
• Fresh herbs for garnish

How to make it:

1. Preheat oven to 400°F.
2. Toss zucchini, pepper, and onion with 1 tbsp oil. Roast for 15 minutes.
3. Whisk eggs, milk, salt, and pepper.
4. Heat remaining oil in an oven safe skillet. Add roasted vegetables.
5. Pour egg mixture over vegetables. Sprinkle with feta.
6. Cook on stove for 2 minutes, then transfer to oven.
7. Bake 15-18 minutes until set. Let cool slightly before slicing.

Why everyone loves it: It is a complete, one pan breakfast that looks impressive.

More Easy Zucchini Recipes

Zucchini is incredibly versatile. Here are a few more ideas.

Recipe 18: Stuffed Zucchini

Hollowed out zucchini filled with a spiced mixture of rice and ground beef.

Ready in: 1 hour
Serves: 4

What you need:

• 4 medium zucchini
• 1/2 lb ground beef
• 1/2 cup cooked rice
• 1 onion, finely chopped
• 2 tablespoons tomato paste
• 1 teaspoon allspice
• 1/4 cup chopped parsley
• 2 cups tomato sauce
• Salt and pepper

How to make it:

1. Cut zucchini in half lengthwise. Scoop out flesh, leaving a 1/4-inch shell. Chop the flesh.
2. Cook onion until soft. Add beef and cook until browned. Add chopped zucchini flesh, rice, tomato paste, allspice, parsley, salt, pepper.
3. Fill zucchini shells with mixture.
4. Arrange in baking dish. Pour tomato sauce around them.
5. Cover and bake at 375°F for 40 minutes until zucchini is tender.

Why everyone loves it: It is a classic, comforting Middle Eastern dish that is a complete meal.

Recipe 19: Orzo with Zucchini and Chickpeas

A satisfying vegan main meal or hearty side dish with garlicky tomato sauce.

Ready in: 30 minutes
Serves: 4

What you need:

• 1 cup orzo pasta
• 2 zucchinis, chopped
• 1 can (15 oz) chickpeas, rinsed
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• Salt and pepper

How to make it:

1. Cook orzo according to package. Drain.
2. Heat oil in large skillet. Cook zucchini until golden, 5-6 minutes.
3. Add garlic, cook 1 minute. Add chickpeas and tomatoes. Simmer 10 minutes.
4. Stir in cooked orzo and mint. Season with salt and pepper.

Why everyone loves it: It is fast, flavorful, and full of protein and fiber from the chickpeas.

Recipe 20: Pesto Chicken and Vegetables

Dinner in 20 minutes. This one pan meal is easy as can be.

Ready in: 20 minutes
Serves: 4

What you need:

• 4 chicken breasts, cut into strips
• 2 zucchinis, sliced
• 1 pint cherry tomatoes
• 1/3 cup pesto (store bought or homemade)
• 2 tablespoons olive oil
• Salt and pepper
• Grated Parmesan for serving

How to make it:

1. Heat oil in large skillet over medium high heat.
2. Season chicken with salt and pepper. Cook 5-6 minutes until browned and cooked through. Remove.
3. Add zucchini and tomatoes to skillet. Cook 5-6 minutes until tender.
4. Return chicken to skillet. Stir in pesto until everything is coated and warm.
5. Serve with Parmesan on top.

Why everyone loves it: It is the definition of a quick, no fuss weeknight dinner with big flavor.

21. Grain Bowls with Lentils, Chickpeas, and Zucchini

A perfect nutrition boost. These grain bowls are an easy way to turn pantry staples into a satisfying meal.

Ready in: 35 minutes
Serves: 4

What you need:

• 1 cup quinoa or brown rice, cooked
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, rinsed
• 1 cup cooked brown or green lentils
• 1 avocado, sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup fresh parsley or cilantro, chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• Salt and pepper

How to make it:

1. Cook quinoa or rice according to package directions.
2. Heat 1 tablespoon oil in a skillet. Sauté zucchini for 5-6 minutes until tender and lightly browned.
3. In a small bowl, whisk together remaining olive oil, lemon juice, garlic, salt, and pepper to make the dressing.
4. Assemble bowls: Divide cooked grains among four bowls. Top with sautéed zucchini, tomatoes, chickpeas, lentils, avocado, and feta.
5. Drizzle with dressing and sprinkle with fresh herbs.

Why everyone loves it: It’s a complete, balanced meal in a bowl that you can customize with whatever you have in your pantry.

22. Zucchini and Corn Fritters

Light, crispy fritters perfect for brunch, a light lunch, or a side dish.

Ready in: 25 minutes
Serves: 4 (makes about 12 fritters)

What you need:

• 2 medium zucchini, grated and squeezed dry
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh herbs (parsley, dill, or chives)
• 1/2 teaspoon baking powder
• Olive oil for frying
• Salt and pepper
• Greek yogurt or sour cream for serving

How to make it:

1. Place the grated, dried zucchini in a large bowl. Add corn, eggs, flour, green onions, herbs, baking powder, salt, and pepper. Mix until just combined.
2. Heat a thin layer of olive oil in a large non-stick skillet over medium heat.
3. Drop heaping tablespoons of the batter into the skillet, flattening slightly. Cook for 3-4 minutes per side until golden brown and cooked through.
4. Transfer to a paper towel-lined plate. Repeat with remaining batter.
5. Serve warm with a dollop of Greek yogurt or sour cream.

Why everyone loves it: They’re crispy on the outside, tender on the inside, and a great way to get kids to eat vegetables.

23. Zucchini “Noodle” Salad with Lemon Vinaigrette

A fresh, no-cook salad using zucchini as noodles. It’s light, crunchy, and refreshing.

Ready in: 15 minutes
Serves: 4

What you need:

• 3 medium zucchini
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, sliced
• 1/4 cup slivered almonds, toasted
• 1/4 cup crumbled feta or goat cheese (optional)
• For the vinaigrette:
  • 1/4 cup olive oil
  • Juice and zest of 1 lemon
  • 1 teaspoon honey or maple syrup
  • 1 small shallot, finely minced
  • Salt and pepper

How to make it:

1. Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, use a vegetable peeler to make long, thin ribbons.
2. Place the zucchini noodles, tomatoes, and cucumber in a large salad bowl.
3. In a small jar, combine all vinaigrette ingredients. Shake vigorously until emulsified.
4. Pour the dressing over the salad just before serving and toss gently.
5. Top with toasted almonds and cheese, if using.

Why everyone loves it: It’s a creative, low-carb alternative to pasta salad that’s perfect for hot summer days.

24. One-Pot Lemon Herb Chicken and Zucchini Orzo

Creamy, lemony orzo cooked in one pot with chicken and zucchini for minimal cleanup.

Ready in: 40 minutes
Serves: 4

What you need:

• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• 1 1/2 cups orzo pasta
• 2 zucchinis, chopped
• 3 cups chicken broth
• 1/2 cup grated Parmesan cheese
• Zest and juice of 1 large lemon
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon dried thyme or oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper

How to make it:

1. Season chicken with salt and pepper. Heat oil in a large, deep skillet or Dutch oven over medium-high heat.
2. Brown the chicken pieces on all sides, about 5-7 minutes. Remove and set aside.
3. In the same pot, add a little more oil if needed. Add zucchini and cook for 3-4 minutes. Add garlic and dried herbs, cook for 1 minute.
4. Add orzo and stir to coat. Pour in chicken broth and lemon juice. Bring to a boil.
5. Reduce heat to a simmer, return chicken to the pot. Cover and cook for 12-15 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
6. Stir in Parmesan, lemon zest, and fresh parsley. Season to taste and serve.

Why everyone loves it: It’s incredibly comforting, flavorful, and the ultimate one-pot wonder.

25. Chocolate Zucchini Bread

A moist, sweet treat that’s a delicious way to use up extra zucchini. You’d never know there’s a vegetable inside!

Ready in: 1 hour 15 minutes (includes baking and cooling)
Serves: Makes 1 loaf (about 10 slices)

What you need:

• 1 1/2 cups grated zucchini (do not squeeze dry)
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable or coconut oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chips (optional)

How to make it:

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, then vanilla. Stir in grated zucchini.
4. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips, if using.
5. Pour batter into the prepared loaf pan. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Why everyone loves it: It’s a decadent-tasting dessert or snack that secretly packs in a serving of vegetables.

Tips for Cooking with Zucchini

1. Choosing Zucchini: Look for firm, glossy zucchini that feel heavy for their size. Smaller to medium zucchinis (6-8 inches long) tend to have fewer seeds and a sweeter flavor than very large ones.
2. To Salt or Not to Salt: For dishes where excess moisture is a problem (like fritters or quiche), salting grated zucchini and letting it sit for 10-20 minutes, then squeezing it dry in a clean kitchen towel, is key. For roasting or grilling, you can usually skip this step.
3. Don’t Overcook: Zucchini cooks quickly and can become mushy. Sauté or grill it just until tender-crisp for the best texture.
4. The Skin is Nutritious: There’s no need to peel zucchini. The dark green skin is where many of the nutrients are, and it adds nice color to your dishes.
5. Use a Spiralizer: If you enjoy low-carb meals, a spiralizer is a fun tool to turn zucchini into “zoodles” (zucchini noodles) that can replace pasta.

Common Questions About Zucchini

Q: Can I eat zucchini raw?
A: Yes! Zucchini is perfectly safe and tasty to eat raw. Try it sliced with dip or shredded in salads.

Q: How do I store zucchini?
A: Keep it unwashed in a plastic bag in the refrigerator’s crisper drawer. It should last for 4-5 days.

Q: Can I freeze zucchini?
A: Yes, but it works best for recipes where texture isn’t crucial, like soups, stews, or breads. Grate it, blanch it briefly in boiling water, cool, squeeze dry, and freeze in portions.

Q: What’s the difference between zucchini and summer squash?
A: Zucchini is a type of summer squash. They are very similar and can often be used interchangeably in recipes.

Q: Are zucchini flowers edible?
A: Absolutely! They are a delicacy, often stuffed with cheese and herbs, then battered and fried.

Final Thoughts on Your Zucchini Journey

You now have a complete toolkit with over 25 recipes to tackle any zucchini that comes your way—whether from the garden, the farmer’s market, or the grocery store. This versatile vegetable can be the star of a show-stopping vegetarian moussaka, a simple side of grilled spears, or even a hidden ingredient in sweet chocolate bread.

The key is not to be intimidated. Zucchini is forgiving, fast-cooking, and takes on flavors beautifully. Start with one of the simpler recipes, like the Skillet Zucchini with Balsamic Glaze or the Easy Grilled Zucchini. Once you get comfortable, try your hand at a casserole or a stuffed dish.

Remember, cooking should be enjoyable. Don’t stress about perfection. Each of these recipes is designed to be approachable and delicious. So pick a recipe, gather your ingredients, and discover just how amazing zucchini can be.

Happy cooking, and may your kitchen be filled with the wonderful smells of Mediterranean flavors!