Love zucchini? Here are 37+ flavor packed zucchini recipes to try out. From pasta recipes, to salads, stuffed zucchini and more. They’re all SO delicious (and healthy too)!
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Zucchini is such a versatile ingredient that can be used in a variety of dishes. They can be eaten raw, roasted, stuffed, or added to your favorite pasta dish.
Keep reading to discover some new favorite recipes featuring zucchini…
The BEST Zucchini Recipes
You can serve Sauteed Zucchini and Squash with practically anything! It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
This Spaghetti alla Nerano recipe is a rich and creamy pasta made with fried zucchini and parmesan cheese. It’s a restaurant-worthy dish with gourmet flavors, but comes together in minutes!
These Vegetarian Zucchini Lasagna Rolls are low-carb and gluten-free yet still sinfully delicious with loads of melty cheese and plenty of fresh herbs. Made easy using store-bought tomato sauce.
Air Fryer Zucchini Fries with Lemon Tarragon Aioli are perfect for snacking. Strips of zucchini, coated in panko cook up perfectly crispy in the air fryer. Dip them in an easy-to-prepare creamy aioli flavored with tarragon and lemon.
Grilled Flank Steak and Zucchini is the perfect summer meal. Marinated in a soy and honey mix and served with creamy whipped feta and grilled zucchini, every bite of this grilled steak explodes with flavor!
Turkey Taco Stuffed Zucchini Boats are filled with taco seasoned turkey and topped with melted cheese and your favorite toppings. A low-carb, keto friendly way to enjoy taco night. You won't miss the tortilla!
This Zucchini Pasta Salad recipe may be the best I've tried to date! Packed with sauteed zucchini, loads of parmesan cheese, fresh dill and crunchy walnuts.
Greek Stuffed Zucchini Boats come together in just 30-minutes. Stuffed with quinoa, feta, chickpeas, peppers and olives and flavored with lemon, garlic and oregano.
Zucchini Pizza Boats come together in just 30-minutes. Fully loaded with sausage, mushrooms, peppers and olives, it’s a lower-carb, lower-calorie way to enjoy pizza and sneak some extra veggies into your diet.
This Half and Half Linguini uses half “real” noodles and half zucchini noodles for a tasty treat with less calories. Plenty of fresh herbs – mint, dill, and parsley – brighten things up along with the briny capers which are fried until crisp.
This is the savory pie of summer. Zucchini, sweet summer corn, fresh garden herbs, and three cheeses all baked together in a buttery sesame cracker crust. Simple summertime dinner perfection. Plus kind of fun for meatless Monday!
These zucchini tortilla chips are thick, crunchy and sturdy enough to scoop up dips. They stay crunchy and store well so they can be made ahead of time. They are just 2 ingredients, easy to make and a fun way to use zucchini. They are also low carb and keto-friendly.
Fresh, healthy, and delicious side dish of sauteed mushrooms and zucchini! Perfectly seasoned and pan fried to perfection, this Skillet Zucchini and Mushrooms recipe is ready in just 20 minutes!
Zucchini, Bacon, and Pecorino Tart: Buttery, flaky, cheesy, filled with veggies, and balanced with a little salty bacon. Not sure it really gets much better than that!
These lasagna-stuffed zucchini boats are much healthier than their carby counterparts and come together easily, making them perfect for dinner any night of the week.
Pesto Zucchini and Peach Pizza with Burrata. All of summer’s best produce on a pizza! Three of my favorite cheeses, fresh garden herbs, sweet peaches, savory zucchini, and a little bit of spiciness to balance it all out. It’s the only pizza recipe you need this summer…it’s true!
This stunningly beautiful, twisty-twirly pesto zoodle salad with fresh mozzarella, chicken and toasted pine nuts is a textural, colorful study in how to make the most of the late-summer harvest.
With only seven ingredients, cheesy baked zucchini bites are a delicious savoury appetizer, snack, or side dish with a crispy outside and tender inside.
Move over zucchini bread—our savory, Italian-ish (hello salty-licious parmesan cheese!), Greek-ish (hello tzatziki sauce for dipping!) crispy zucchini fritter recipe is here to steal your thunder.
This grilled corn and zucchini salad is fresh, fast, and bursting with flavor! Only a few simple ingredients are needed to make this delicious summer salad.
This baked parmesan zucchini recipe is a delicious side dish or snack! Melty cheese, garlic, and a touch of balsamic vinegar make these zucchini rounds irresistible.
Many of these zucchini recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Recipes that Use Zucchini?
Please leave a comment and rating below, if you loved this round up of zucchini recipes. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
Love zucchini? Here are 37+ flavor packed zucchini recipes to try out. From pasta recipes, to salads, stuffed zucchini and more. They're all SO delicious (and healthy too)! Try this Sauteed Zucchini and Squash. It’s a simple side dish that showcases sliced and seared summer squash and savory Italian flavors.
Heat 1 TBSP olive oil in a large skillet over medium-high heat. Add the yellow squash slices and sautee for 3-4 minutes, undisturbed, until golden brown.
Flip the squash and cook for another 2 minutes, until the squash is tender crisp. Transfer the cooked squash to a plate.
Add the remaining 1 TBSP olive oil to the now empty skillet, and repeat this process with the zucchini slices. Transfer the cooked zucchini to the plate with the squash.
Melt the butter and cook the garlic and Italian seasoning for 30 seconds, or until fragrant.
Return the cooked squash and zucchini slices to the pan.
Season with salt and pepper, to taste. Enjoy!
Notes
Sauteed squash and zucchini are best served immediately, but leftovers will last for 2 to 3 days in the fridge.