14 Zucchini Recipes That Will Have You Buying Zucchini Every Week

Zucchini might be the most underrated vegetable in the grocery store. It is cheap, it is mild, and it soaks up whatever flavor you give it. It is also low in calories and adds vitamin C, potassium and fiber to your meals. The only problem is that most of us cook it the same way every time. These zucchini recipes change that, with crispy snacks, cheesy bakes, fresh noodles and even pizza. Trying to get more vegetables into your kids? These hidden veggie recipes for kids are worth a look too. Which one will you make first..

Crispy Parmesan Zucchini Fries, the Snack of All Zucchini Recipes

If you think zucchini is boring, start right here. Sticks of zucchini are dipped in egg, rolled in a crunchy mix of panko and parmesan, then baked or air fried until golden. They come out crispy on the outside and tender inside, and they are made for dunking in warm marinara. Kids who refuse green vegetables often eat these by the handful. Be honest: would your family know these are not potato fries?

You will need: 2 medium zucchini, 2 eggs, 1 cup panko breadcrumbs, 1/2 cup grated parmesan, 1 tsp Italian seasoning, 1/2 tsp garlic powder, salt and pepper, cooking spray, marinara sauce for dipping.

How to make it: 1. Heat the oven to 425F or the air fryer to 400F. 2. Cut the zucchini into sticks and pat them dry. 3. Dip each stick in beaten egg, then in the panko and parmesan mix. 4. Spray lightly with oil. 5. Bake 20 minutes or air fry 10 to 12 minutes, turning once, and serve with marinara.

Stuffed Zucchini Boats, the Dinner Hit of Zucchini Recipes

Hollowed out zucchini halves make the perfect edible bowls. They are filled with a savory mix of ground turkey or sausage, the chopped zucchini insides, tomato sauce and herbs, then topped with cheese and baked until bubbly. Each one feels like a full meal, and they reheat well for lunch the next day. Quick poll: what filling would you choose? A) Italian sausage B) Ground turkey C) Rice and beans D) Taco meat.

You will need: 4 medium zucchini, 1 pound ground turkey or Italian sausage, 1 small onion, 2 garlic cloves, 1 cup marinara sauce, 1 tsp Italian seasoning, 1 cup shredded mozzarella, 1/4 cup parmesan, fresh basil.

How to make it: 1. Heat the oven to 400F. 2. Halve the zucchini and scoop out the centers, then chop the insides. 3. Brown the meat with onion, garlic and the chopped zucchini. 4. Stir in marinara and seasoning, then fill the boats. 5. Top with cheese and bake 20 to 25 minutes.

Zucchini Noodle Caprese Salad

This salad tastes like summer even in the middle of fall. Raw zucchini noodles are tossed with sweet cherry tomatoes, soft mozzarella and fresh basil in a simple balsamic dressing. There is no cooking at all, and it is ready in about 10 minutes. Serve it as a light lunch or as a fresh side next to grilled chicken. Do you own a spiralizer, or is it hiding in the back of a kitchen cabinet?

You will need: 2 medium zucchini (spiralized), 1 cup cherry tomatoes (halved), 4 oz fresh mozzarella, a handful of basil, 2 tbsp olive oil, 1 tbsp balsamic vinegar, salt and pepper.

How to make it: 1. Spiralize the zucchini and pat the noodles dry. 2. Halve the tomatoes and tear the mozzarella. 3. Whisk oil, balsamic, salt and pepper. 4. Toss everything gently with the basil. 5. Serve right away so the noodles stay crisp.

Rainbow Veggie Noodles With Peanut Dressing

Zucchini and carrot noodles make a crunchy, colorful base for a creamy peanut dressing. Add some shredded cabbage, edamame or cooked chicken if you want a full meal. The dressing is salty, sweet and a little spicy, and it makes even raw vegetables taste exciting. It also packs well for lunch if you keep the sauce on the side. How do you feel about peanut sauce: love it or skip it?

You will need: 2 zucchini, 2 carrots, 1 cup shredded cabbage, 3 tbsp peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 lime, chopped peanuts and green onions.

How to make it: 1. Spiralize or julienne the zucchini and carrots. 2. Whisk the peanut butter, soy sauce, vinegar, honey, sesame oil and lime juice with a splash of warm water. 3. Toss the vegetables with the dressing. 4. Top with peanuts and green onions. 5. Serve cold.

Zucchini and Tomato Tian

A tian is a French style vegetable bake, and it is as pretty as it is simple. Thin slices of zucchini, tomato and onion are layered in tight rows, drizzled with olive oil and garlic, and baked until soft and sweet. It looks amazing on a holiday table but takes very little skill. Serve it as a side with roast chicken or as a light dinner with crusty bread. Would you make this for guests?

You will need: 2 zucchini, 1 yellow squash, 3 roma tomatoes, 1 red onion, 3 tbsp olive oil, 2 garlic cloves, 1 tsp dried thyme, 1/4 cup grated parmesan, salt and pepper.

How to make it: 1. Heat the oven to 375F. 2. Slice all the vegetables into thin rounds. 3. Spread the sliced onion in a baking dish. 4. Layer the zucchini, squash and tomato in tight rows on top. 5. Drizzle with oil, garlic and thyme, cover and bake 35 minutes, then uncover, add parmesan and bake 15 more.

Parmesan Zucchini Rounds, One of the Easiest Zucchini Recipes

Three ingredients, 15 minutes and a lot of crunch. Thick zucchini rounds are laid on a tray, topped with a little pile of grated parmesan and roasted until the cheese turns into a lacy, golden crust. They taste a little like cheese crackers with a juicy veggie inside. They are great as a snack, a side or a party nibble. Have you ever tried roasting cheese right on top of your veggies?

You will need: 2 medium zucchini, 1/2 cup finely grated parmesan, 1/2 tsp garlic powder, black pepper, olive oil spray.

How to make it: 1. Heat the oven to 425F and line a tray with parchment. 2. Slice the zucchini into 1/2 inch rounds. 3. Lay them out and spray lightly with oil. 4. Mix parmesan, garlic powder and pepper and pile a little on each round. 5. Roast 15 to 18 minutes until golden.

Garlic Herb Zucchini and Squash Skillet

This is the fastest way to turn a couple of zucchini into a tasty side. Cut them into chunks with some yellow squash, then sear them in a hot skillet so they get golden on the outside instead of watery. A little garlic, fresh herbs and a squeeze of lemon finish it off. Like most simple zucchini recipes, it goes with almost any dinner. Quick poll: what is the worst thing that can happen to zucchini? A) Soggy B) Bland C) Overcooked D) All of the above.

You will need: 2 zucchini, 1 yellow squash, 2 tbsp olive oil, 2 garlic cloves, 1 tsp dried oregano or fresh thyme, 1/2 lemon, salt and pepper, parmesan (optional).

How to make it: 1. Cut the zucchini and squash into half moons. 2. Heat the oil in a large skillet over medium high heat. 3. Add the vegetables in one layer and let them brown 3 minutes without stirring. 4. Stir, add garlic and herbs and cook 2 more minutes. 5. Season and finish with lemon.

Cheesy Zucchini Gratin

If you need a side dish for Thanksgiving that is not another potato, this is it. Sliced zucchini is baked in a light, creamy sauce with gruyere and parmesan until the top is bubbly and golden. Salting the slices first pulls out extra water, so the gratin stays rich instead of soupy. Of all the cozy zucchini recipes, this is pure comfort food with a lot of vegetables in every bite. Would you put this on your holiday table?

You will need: 3 medium zucchini, 1 tsp salt, 2 tbsp butter, 2 tbsp flour, 1 cup milk, 1 garlic clove, 1 cup grated gruyere, 1/4 cup parmesan, pinch of nutmeg, pepper, 1/4 cup breadcrumbs.

How to make it: 1. Slice the zucchini, toss with salt and drain 20 minutes, then pat dry. 2. Melt butter, whisk in flour, then the milk and garlic, and cook until thick. 3. Stir in half the cheese and the nutmeg. 4. Layer zucchini and sauce in a baking dish. 5. Top with the rest of the cheese and crumbs and bake at 375F for 30 minutes.

Grilled Zucchini With Lemon and Mint

Long planks of zucchini are perfect for the grill because they do not fall through the grates. Brush them with oil, grill until you get those nice dark marks, then top them with lemon zest, fresh mint and a little crumbled feta. Among grilled zucchini recipes, this one is fresh, smoky and bright at the same time. You can also make it on a stovetop grill pan when it is too cold to go outside. Do you still grill in the colder months?

You will need: 3 zucchini (sliced lengthwise into planks), 2 tbsp olive oil, salt and pepper, 1 lemon, a handful of fresh mint, 1/4 cup crumbled feta.

How to make it: 1. Heat a grill or grill pan to medium high. 2. Brush the zucchini planks with oil and season. 3. Grill 3 to 4 minutes per side until tender with grill marks. 4. Arrange on a platter. 5. Top with lemon zest, a squeeze of juice, mint and feta.

Garlic Zucchini Ribbons With Parsley

When you want something like pasta but lighter, try this. Zucchini is cut into long ribbons or noodles and tossed for just two minutes in a pan with garlic and olive oil, so it stays tender with a little bite. Fresh parsley, lemon and a sprinkle of parmesan make it taste like a simple Italian pasta. Mix it half and half with real spaghetti if you want the best of both. Team zoodles or team real pasta?

You will need: 3 zucchini (spiralized or cut into ribbons), 2 tbsp olive oil, 3 garlic cloves (sliced), a pinch of red pepper flakes, 2 tbsp chopped parsley, 1/2 lemon, parmesan, salt and pepper.

How to make it: 1. Spiralize the zucchini and pat dry. 2. Warm the oil, garlic and pepper flakes in a large pan. 3. Add the zucchini and toss for 2 minutes only. 4. Season with salt, pepper and lemon. 5. Top with parsley and parmesan.

Zucchini Pizza With Fresh Mozzarella

Thin slices of zucchini on a pizza? Trust us. They roast in the hot oven until tender and slightly crispy at the edges, and they pair perfectly with tomato sauce and creamy fresh mozzarella. It is a great way to sneak more vegetables into pizza night without anyone complaining. Use store bought dough to keep it easy. Quick poll: what is your favorite pizza topping? A) Pepperoni B) Mushrooms C) Veggies D) Just cheese.

You will need: 1 pound pizza dough, 1/2 cup pizza sauce, 1 small zucchini (thinly sliced), 6 oz fresh mozzarella, 1 tbsp olive oil, 1/2 tsp garlic powder, basil leaves, salt.

How to make it: 1. Heat the oven to 500F with a tray or stone inside. 2. Stretch the dough and spread the sauce. 3. Toss the zucchini slices with oil, salt and garlic powder. 4. Top the pizza with mozzarella and zucchini. 5. Bake 10 to 12 minutes and add basil.

Healthier Zucchini Bread, the Sweet Side of Zucchini Recipes

Zucchini bread is the classic way to use up a big squash, and this version is a little lighter. It uses part whole wheat flour, less sugar and some Greek yogurt, but it is still soft, moist and full of warm cinnamon flavor. A slice makes a great snack with coffee or tea. It also freezes well, so you can make two loaves at once. Do you like your zucchini bread plain or with walnuts?

You will need: 1 1/2 cups grated zucchini (squeezed dry), 1 cup all purpose flour, 3/4 cup whole wheat flour, 1/2 cup brown sugar, 2 eggs, 1/3 cup oil, 1/3 cup Greek yogurt, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, 1/2 cup walnuts.

How to make it: 1. Heat the oven to 350F and grease a loaf pan. 2. Whisk the eggs, sugar, oil and yogurt. 3. Stir in the flours, soda, cinnamon and salt. 4. Fold in the zucchini and walnuts. 5. Bake 50 to 55 minutes until a toothpick comes out clean.

Creamy Zucchini Soup Without Cream

This soup tastes rich and velvety, but there is no cream in it at all. Zucchini is simmered with onion, garlic and a small potato, then blended until silky smooth. A handful of fresh herbs and a drizzle of good olive oil on top make it feel special. Like the best zucchini recipes, it is light, cozy and very budget friendly. Serve it with a grilled cheese for the perfect fall lunch. What is your favorite thing to dip in soup?

You will need: 4 medium zucchini, 1 onion, 2 garlic cloves, 1 small potato, 4 cups vegetable broth, 1 tbsp olive oil, a handful of basil or parsley, 1/2 lemon, salt and pepper.

How to make it: 1. Cook the onion in oil for 5 minutes. 2. Add garlic, chopped zucchini and diced potato. 3. Pour in the broth and simmer 15 minutes. 4. Blend until smooth with the herbs and lemon. 5. Season and serve with a drizzle of olive oil.

Grilled Chicken With Zucchini Sticks, the Easiest of These Zucchini Recipes

To finish, here is a simple, balanced plate you can make any night of the week. Juicy grilled chicken is served with rice and a pile of zucchini and bell pepper sticks cooked quickly on the same grill pan. A little lemon herb marinade flavors both the chicken and the vegetables. It is a great meal prep dinner too. So, which of these zucchini recipes is your favorite? A) Fries B) Boats C) Gratin D) Pizza.

You will need: 2 chicken breasts, 2 zucchini (cut into sticks), 1 red and 1 yellow bell pepper (cut into strips), 3 tbsp olive oil, 1 lemon, 2 garlic cloves, 1 tsp dried oregano, salt and pepper, cooked rice.

How to make it: 1. Mix oil, lemon juice, garlic, oregano, salt and pepper. 2. Marinate the chicken in half of it for 20 minutes. 3. Grill the chicken 5 to 6 minutes per side. 4. Toss the vegetables in the rest of the marinade and grill 4 to 5 minutes. 5. Serve with rice.