best zucchini recipes

This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Chocolate Zucchini Bread

all-purpose flour

whole-wheat flour

unsweetened cocoa (preferably Dutch-process)

tsp baking powder

tsp baking soda

tsp salt

eggs (lightly beaten)

sugar

applesauce

canola oil

tsp vanilla extract

oz unsweetened chocolate (melted)

walnuts (1 3/4 ounces)

zucchini (from 1 large (squeezed well with a dishcloth))

Baking spray

Preheat oven to 325°F.

Spray two 8 1/2-by-4 1/2-inch loaf pans with cooking spray.

Whisk all-purpose flour, whole-wheat flour, cocoa, baking powder, baking soda and salt in a large bowl.

Whisk eggs, sugar, applesauce, oil, vanilla and melted chocolate in another large bowl until blended.

Add the dry ingredients and stir with a rubber spatula until just combined.

Fold in zucchini and walnuts.

Pour the batter into the prepared pans. Bake the loaves 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes. Invert onto rack and cool completely.

Zucchini Rollatini is a delicious, cheesy, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted.

Zucchini Rollatini

large (14 oz each zucchini,

salt

black pepper (to taste)

quick marinara sauce

ricotta cheese (I like Polly-O)

Pecorino Romano cheese (plus more for serving)

basil

garlic (minced)

mozzarella (I like Polly-O)

Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.

Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.

Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.

Roll up slices and arrange them each seam side down in the prepared dish.  Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.

Bake 20 minutes, or until the cheese is hot and melted.

https://www.youtube.com/watch?v=YKkLUvRQHE8

This cheesy, Zucchini Rollatini is a delicious, veggie-loaded dish! Made with strips of grilled zucchini stuffed with a basil-cheese filling, then rolled and topped with marinara, mozzarella and baked in the oven until the cheese is hot and melted. SO good!!

8 Smart Points • 318 calories (4 rolls)
print the full recipe here: http://www.skinnytaste.com/zucchini-rollatini/

Celebrate the bounty of the garden with these flavorful and healthy Zucchini Recipes. You'll never tire of zucchini again! Whether you are looking for zucchini soup recipes, zucchini salad recipes, grilled zucchini, zucchini bread, zucchini appetizers or entire meals made out of zucchini, you'll find new inspiration here!

Our Best Zucchini Recipes 

zucchini

summer squash

pattypan squash

tatuma

zapalito

Pick out a few new recipes to try this summer!

Made the sautéed zucchini ribbons ( I sauteed in butter). Super simple, tasty and makes a pretty side. It was a nice compliment with our grilled lamb steaks.  For whatever reason, I've always overcooked zucchini &amp; squash, not anymore, as this is an excellent go-by. Thanks for making dinner fast, yet healthy. Sissy

Love all your recipes but my favorite is Zucchini Rolls, I also love your Zucchini Cornbread Recipe, so delicious!

Sylvia—

I’m excited to try these zucchini recipes!  Every recipe I’ve ever made from your blog has not only been a delight for the tastebuds, but for the eyes, as well!  (What is that adage about eating with your eyes first?)

As for my favorite, quick, go-to recipe for zucchini?  It’s this simple one for a side dish I made up a few years ago.  

Put a liberal amount of olive oil in a heavy bottomed skillet and heat on medium high.  Add rounds of tender, young zucchini sliced about 1/2 inch thick.  Season with salt, pepper, and garlic powder.  Sear zucchini rounds just a couple minutes (without stirring or moving) until the zucchini is golden brown and  carmelized on the bottom.  Turn over, season, and cook for even less time on the second side. Top with a generous amount of shredded Asiago (I like peppered Asiago) and freshly squeezed lemon juice.  It’s delicious and my husband calls it vegetable candy!

Thank you Sylvia for these recipes! So many recipes from this blog are super delicious, creative and diverse in flavors. Great ways to use an abundance of zucchini on hand. I look forward to trying them all out especially the Zucchini lasagna (without noodles).  
One of my fave ways to use zucchini is simply, grill them with a little salt, pepper and oil until tender but crisp, and serve them with a topping of green onions or chives that’s been lightly sautéed in olive oil. Yum!

I'm rating the zucchini lasagna recipe ahead of time as I love zucchini lasagna. I have my own recipe that was 5 starred (not on the internet but at a gathering), even by a gourmet cook I know and your recipe really looks and sounds great! I have never done zucchini fritters but will now because, again, it looks like it would be a hit out of the "stovepark". :-)) I will definitely make these and rate them very, very soon. Thank you for all you do!

Thank you for all the recipe ideas! In the summertime my favorite thing to do with zucchini is to honestly just get out of the house, slice it up and toss it on the grill. I'm always on the lookout for new ideas for grilling my veggies! :D

Sylvia,

Thank you for the wonderful index of zucchini recipes.  I discovered you and your recipes in the beginning of the pandemic.  During that time I would try at least 3 new recipes of yours each week.  It honestly was one of the good things that came out of the pandemic for me.  I have made several of your zucchini recipes, but the one that stands out the most for me is your zucchini basil soup.  Once things started opening up here in California, I was invited to a girlfriends potluck dinner.  I brought your zucchini soup and all the ladies wanted the recipe!  The best part was that it was sooo easy to make.
Thank you for all of your recipes and inspiration.
You're the best,
Amy

Current go to zucchini recipe: 
 Zucchini ribbons, arugula and shaved parmesan dressed with an olive oil/lemon juice/cracked pepper combo; h/t Smitten Kitchen.  Trying to figure out the best type of nut to add for crunch!  I will definitely be trying out the Kung Pao Zucchini recipe!

I love the zucchini fritters!   And the soup is great, too

https://content.jwplatform.com/videos/qI3MfRsx.mp4

Greek style Zucchini Fritters with feta and dill, topped with optional Tzatziki sauce. Serve this with a hearty green salad for a simple delicious vegetarian meal or a tasty appetizer! Video

Greek Zucchini Fritters!

This luscious, flavorful Zucchini Dip is a delicious way to use your garden zucchini! Serve it up with pita chips or crackers for a tasty, healthy appetizer; everyone will love. Vegan, Gluten-Free with a video.

Zucchini Dip Recipe

zucchini (1 1/2 lbs,

garlic

lemon juice, add more to taste

tahini paste (or sub ½ an avocado)

salt,

cumin

½ tsp cracked pepper

herbs

yogurt.

If grilling or roasting, cut zucchini into 1/3-inch thick strips, brush with olive oil, season with salt. If sauteeing the zucchini, either dice or shred.

Grill

Place on a greased grill over medium heat until charred and translucent. Roast: place on a parchment-lined baking sheet, roast in a 400F oven until tender and translucent, about 20 minutes. (If you have very large zucchini with thick skin, you can half it lengthwise, roast in the oven, and then scoop out the flesh, leaving the skin out.). Saute: Heat an extra-large skillet over medium heat with olive oil, season with salt and saute until translucent, tender and falling apart, about 15 minutes. 

Blend

Place the cooked zucchini and the rest of the ingredients in a food processor, and puree until relatively smooth. Taste and adjust salt and lemon to taste—stir in a little yogurt for extra creaminess.

Serve

Place it in a serving bowl, making a little circular &#8220;well&#8221; using a spoon, and drizzle a little olive oil in the well, sprinkle with Zaatar or Dukkah, and fresh herbs and serve either warm or chilled.

Very creamy and delicious. I roasted my zucchini (they were large) with olive oil and Herbes de Provence and scooped them out of the skin after roasting.  I added basil, thyme and oregano when I processed the mixture.  I thought it needed a little something more, so I added Zaatar spices at the end - amazing! This recipe is a keeper.

Perfect and delicious! I had a few quite large zucchini (friends with a farmer) so quartered lengthwise, seeded, then sliced inch thin strips, EVOO and broiled. Didn't remove skin before blending and it was better than hummus! As stated, like babaganoush but somewhere in between. It's great, highly recommended! Eat your zucchini!

https://content.jwplatform.com/videos/u6ech5H2.mp4

A video on How to make Zucchini Hummus- a bean-free alternative to hummus, similar to baba ganoush- luscious and creamy with tahini sauce, but using zucchini instead of eggplant! Vegan and Gluten-Free. 

Zucchini Hummus Video

This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and loaded with summer zucchini and blueberries. Perfect for breakfast or as a snack!

Blueberry Zucchini Bread

blueberries

cooking spray

all-purpose flour (I used unbleached)

white whole-wheat flour

brown sugar (not packed (3.5 oz)

cinnamon

baking soda

baking powder

vanilla

butter (or dairy-free butter)

½ cups shredded zucchini (not packed, not squeezed (from about 1 1/4 large))

all purpose flour

Cinnamon

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla

Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

Toss the blueberries in a bowl with 2 tablespoons of the flour.

Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.

In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.

Add to the flour mixture and stir until just blended. Fold in the blueberries.

Pour batter into the prepared 9×5-inch loaf pan.

Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

This recipe was outstanding! The loaf came out so delicious and moist - don’t even need to put butter on it. I will definitely be making this again. Thank you, Gina!!

This one just didn't work for me.  It tasted a bit odd and way tooo healthy.  I was trying to cut the fat further and subbed applesauce for the butter/oil. Maybe it would have been better if I'd used the melted butter.

This is another FABULOUS recipe, used my homemade sugarless applesauce fresh blueberries....made 4 mini loaves ...deeeeelicious !!!!!

So delicious! Bread is moist and flavorful. Even the picky guys in the house love it.

I’ve made this three times now and it is very tasty.  We love the recipe and the ‘we’ includes my husband and also my grandkids (2-1/2 and 1+ year olds).  My experience has been that it requires longer cooking time at 325 degrees.  The first time I had a sort of hard stop and so turned off the oven but left it in.  The second time I increased the temperature to 375 to finish it off for another 20 minutes.  This most recent time I kept the 325 degrees for a full 90 minutes and then let it rest in the hot pan for 30 minutes before removing to a cooling rack.

This was so moist and delicious. It had just the right amount of sweetness and hardiness. I shared some with a friend and she said "WOW" this is really tasty. I did use 2 cups of white flour since I was out of whole wheat. I also only had 1/3 cup of blueberries but it was still great. I'm going to make this again and enjoy for breakfast with my coffee.

Sooo good!  I only had 1/2 cup of applesauce so added a banana to bring it to just under a cup (equivalent to 2 - 3.9oz) It wasn't overly sweet... just the right amount! I also added a few walnuts and made muffins.  Another great recipe.

Just made this last night and I have to say it’s my favorite baked good recipe of yours I’ve made! So moist and just enough sweetness it still feels decadent. Loved the hint of cinnamon too!

I just made this recipe today and it came out looking just like the picture. I doubled the recipe and got one full-size loaf, one smaller loaf, and three muffins. Next time I would add lemon zest and nuts and perhaps one sweetened applesauce as this was a little less sweet than I would’ve liked. It is very moist.

I made this today.  It is so moist it almost seems underbaked, though it tested done.

Muffins turned our gummie!
Not sure what happened. Only thing I  could figure is blueberries could have still been frozen??

Love the blueberries in this bread. I’m going to make several to freeze and enjoy in the winter months.

This summery zucchini fritters recipe combines sweet corn, fresh zucchini, onion, and Parmesan cheese, all cooked to perfection in the air fryer.

Air Fryer Zucchini Fritters

zucchini (about 2 medium-sized zucchinis)

corn kernels (canned

parmesan cheese

onion

garlic (finely minced)

parsley

black pepper

oregano

paprika

almond flour (or all-purpose flour)

cooking oil spray

sour cream, yogurt, herb dip, ranch dressing, etc... (for serving, optional)

Preheat Air Fryer to 360˚F.

Shred the zucchini using the large holes on a box grater; transfer the grated zucchini to a kitchen towel. Wrap the kitchen towel around the zucchini and squeeze out as much water as you possibly can. Then, transfer the zucchini to a large bowl.

To the zucchini, add corn kernels, cheese, onion, garlic, parsley, salt, pepper, basil, oregano, paprika, and beaten eggs; stir to combine.

Add flour and baking powder; stir until everything is well incorporated. If mixture is too wet, add more flour. The drier the zucchini, the less flour you&#039;ll need to use.

Shape the mixture into 10 to 12 patties.

OPTIONAL: Place the uncooked patties in the freezer for around 5 to 8 minutes to keep their shape.

Grease the air fryer basket with cooking spray.

Working in batches - do not crowd the air fryer basket - place the fritters in the air fryer in a single layer and spray each patty with cooking spray. Cook for 6 minutes.

Flip over the fritters; spray with cooking spray and continue to cook for 6 to 8 more minutes, or until browned.

Remove from air fryer and serve.

These were delicious! I’ve made different ones before and I like how these were puffier and less oily. The sauce I’ve used before - sour cream/yogurt, lemon, and nutmeg - goes well with these too.

Thankyou for this recipe, these are soo yummy.
My mixture wasn’t dry enough to make patties and I didn’t want to add anymore flour so I cooked them in the waffle maker ‘perfect’

These were great!  I made them low FODMAP by substituting green onion tops for the onion and 1/2 teaspoon Gourmend Garlic chive powder for garlic.  I also used a mix of Gluten-free flour and almond flour. Lastly, I ran out of zucchini so I used a bit of shredded carrots.  Yum.

Loved these ran out of time and put them on stovetop with coconut oil spray. They were amazing!

I want to give this 5 stars because the taste was THERE... but I feel like I kept adding flour... and adding flour... and the dough was still wet and sticky and hard to mold. Any idea what may have went wrong here? Looking forward to trying them again!!

https://content.jwplatform.com/videos/U9XlmzBF.mp4

Filled with sweet corn, fresh zucchini, and a hint of satisfying Parmesan, these Air Fryer Zucchini Corn Fritters are so full of flavor, you’ll make them again and again!

Top 6 best zucchini recipes recipes from across the web

The most viewed best zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Zucchini Bread

Zucchini Rollatini

Our Best Zucchini Recipes

Zucchini Dip Recipe

Blueberry Zucchini Bread

Air Fryer Zucchini Fritters

Top 6 best zucchini recipes recipes from across the web

The most viewed best zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Zucchini Bread

Zucchini Rollatini

Our Best Zucchini Recipes

Zucchini Dip Recipe

Blueberry Zucchini Bread

Air Fryer Zucchini Fritters

The most viewed best zucchini recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine