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25 Zucchini Recipes That Will Make You a Veggie Lover

I’ve attached a video for every recipe below from my favorite home cooks.

Zucchini Recipes

Zucchini is one of the most versatile vegetables you can cook with. It can be grilled, baked, fried, or even turned into noodles. Whether you’re looking for a quick weeknight dinner or a fun side dish, there’s a zucchini recipe for every occasion.

From crispy zucchini fries to hearty zucchini lasagna, these recipes highlight the best ways to make use of this summer vegetable. Zucchini not only tastes great but also adds a healthy dose of vitamins and nutrients to your meals. You can also get creative with zucchini by making sweet treats like zucchini bread or muffins.

Cooking with zucchini can be both easy and fun. With these recipes, you’ll discover new ways to enjoy this humble vegetable. So, let’s dive into these delicious zucchini recipes that will make your summer meals memorable.

Grilled Zucchini

Ingredients:

  • 4 medium zucchinis
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano

Instructions:


  1. Preheat your grill to medium-high heat (375 to 450 degrees Fahrenheit).



  2. Slice the zucchinis into 3/4-inch thick slabs.



  3. Place the zucchini slabs in a large bowl.



  4. Drizzle olive oil over the zucchini and toss to coat.



  5. Sprinkle kosher salt, black pepper, garlic powder, onion powder, and dried oregano over the zucchini. Toss again to ensure even coating.



  6. Lightly oil the grill grates.



  7. Arrange the zucchini slabs on the grill in a single layer.



  8. Grill the zucchini for 3 to 4 minutes per side until tender and grill marks appear.



  9. Remove from the grill and serve warm.


Enjoy your delicious and easy grilled zucchini!

Zucchini Noodles

Ingredients:

  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste

Instructions:

  1. Prep the zucchini: Slice the ends off the zucchinis. Use a spiralizer, box grater, or potato peeler to create zucchini noodles.
  2. Heat the oil: Pour the olive oil into a large skillet over medium heat.
  3. Add garlic and spices: Once the oil is hot, add the minced garlic and red pepper flakes. Let them sizzle for about 30 seconds.
  4. Cook the noodles: Toss in the zucchini noodles. Use tongs to mix them with the garlic and oil. Cook for 1-2 minutes, until the noodles are slightly tender but still crunchy.
  5. Season and serve: Add salt and pepper to taste, then serve immediately.

Zucchini Bread

Ingredients:

  • 2 cups grated zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup chocolate chips (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, beat the eggs. Add the grated zucchini, oil, sugar, and vanilla. Mix well.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  5. Fold in optional add-ins like walnuts or chocolate chips.
  6. Pour the batter evenly into the prepared loaf pans.
  7. Bake for 40 to 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the loaves cool in the pans on a wire rack for 20 minutes.
  9. Run a table knife around the edges to loosen, then carefully invert onto a wire rack.
  10. Allow to cool completely before slicing and serving. Enjoy!

Stuffed Zucchini Boats

Ingredients

  • 4 medium zucchini
  • 1 lb ground beef or sausage
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, chopped
  • 1/2 cup breadcrumbs
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts (optional)
  • Thyme and Italian seasoning
  • Salt and pepper to taste
  • 1 cup pasta sauce
  • Olive oil

Instructions


  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.



  2. Cut the zucchini in half lengthwise. Scoop out the flesh, leaving about 1/2 inch of the shell. Chop the scooped flesh and set it aside. Place the zucchini shells on the baking sheet.



  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef or sausage, onion, and garlic. Cook until the meat is browned and the onion is soft.



  4. Add the chopped zucchini flesh, cherry tomatoes, thyme, and Italian seasoning to the skillet. Cook for another 2-3 minutes until everything is combined and slightly softened.



  5. Remove from heat. Add the breadcrumbs, egg, Parmesan cheese, pine nuts (if using), salt, and pepper. Mix well.



  6. Spoon the filling into the zucchini shells. Top with a little more Parmesan if desired.



  7. Bake for 25-30 minutes until the zucchini is tender and the filling is browned.



  8. Serve warm and enjoy your delicious stuffed zucchini boats!


Zucchini Fritters

Ingredients:

  • 2 medium zucchinis, grated
  • 1 teaspoon salt
  • 1/2 cup all-purpose flour
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 large egg, beaten
  • Salt and pepper, to taste
  • Olive oil for frying

Instructions:

  1. Place grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes to draw out moisture.
  2. Using a clean dish towel or cheesecloth, squeeze the zucchini to drain as much water as possible.
  3. In a large bowl, mix the drained zucchini, flour, Parmesan cheese, garlic, and the beaten egg. Season with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Scoop about 2 tablespoons of the zucchini mixture and place it onto the hot skillet. Gently flatten with a spatula.
  6. Cook until golden brown, about 3 minutes per side. Flip and cook for another 3 minutes.
  7. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
  8. Serve warm and enjoy!

Sautéed Zucchini

Ingredients

  • 2 medium zucchini, sliced into 1/4-inch thick rounds
  • 2 tablespoons olive oil or butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt, to taste
  • Black pepper, to taste
  • 1 garlic clove, minced (optional)
  • 1 tablespoon lemon juice (optional)
  • Grated cheese (optional)
  • Chopped scallions (optional)

Instructions


  1. Heat the Oil: In your largest skillet, heat the olive oil or butter over medium-high heat until hot.



  2. Add Zucchini: Place the sliced zucchini in a single layer in the skillet. Stir them so each slice gets coated with oil.



  3. Season: Sprinkle garlic powder, oregano, salt, and black pepper over the zucchini slices. Add minced garlic if using.



  4. Cook: Let the zucchini cook undisturbed for 2-3 minutes to get some brown on the undersides.



  5. Stir: Stir the zucchini slices, making sure each side gets a bit of color. Cook for another 2-3 minutes, stirring occasionally.



  6. Finish: Turn off the heat. Optional: stir in lemon juice, grated cheese, or chopped scallions.



  7. Serve: Serve immediately while hot. Enjoy your sautéed zucchini!


Zucchini Soup

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups diced zucchini
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • 4 cups chicken broth
  • 1/2 cup heavy cream or sour cream

Instructions

  1. Melt butter in a large pot over medium heat.
  2. Add diced onion and cook until softened, about 5 minutes.
  3. Add minced garlic and cook for 1 more minute.
  4. Add diced zucchini, rosemary, thyme, celery salt, kosher salt, black pepper, and cayenne pepper (if using). Sauté for 5 minutes.
  5. Pour in chicken broth and bring to a boil.
  6. Reduce heat, cover, and let it simmer for 15-20 minutes, until zucchini is very soft.
  7. Remove the pot from heat and purée the soup using an immersion blender until smooth. Alternatively, use a regular blender in batches.
  8. Stir in the heavy cream or sour cream.
  9. Taste and adjust the seasoning if needed.
  10. Serve hot, optionally garnished with a swirl of cream or a pinch of shredded Parmesan. Enjoy!

Zucchini Chips

Ingredients

  • 2 medium zucchinis
  • 1-2 tablespoons olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Parmesan cheese (optional)
  • Bread crumbs (optional)

Instructions


  1. Preheat your oven to 425°F (220°C).



  2. Slice the zucchinis into thin rounds, about 1/8 inch thick. Using a mandoline can make this easier.



  3. Pat the slices dry with paper towels to remove extra moisture.



  4. Place the zucchini slices in a bowl and drizzle with olive oil. Toss gently to coat.



  5. Season the slices with salt, pepper, and garlic powder.



  6. If you like, add Parmesan cheese and/or bread crumbs for extra flavor and crunch. Toss to coat.



  7. Arrange the slices in a single layer on a baking sheet lined with parchment paper or coated with cooking spray.



  8. Bake for 15 minutes, then flip each slice over. Continue baking for another 15-20 minutes, or until the chips are browned and crispy.



  9. Remove from the oven and let cool for a few minutes. Enjoy your crispy zucchini chips!


Zucchini Lasagna

Ingredients:

  • 3 medium zucchinis, sliced thin
  • 1 lb ground beef
  • 1 small onion, chopped
  • 2 cups tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. Arrange zucchini slices on a baking sheet lined with parchment paper. Sprinkle lightly with salt and let sit for 5-10 minutes to draw out moisture. Pat them dry with paper towels.



  3. In a large skillet, cook ground beef and chopped onion over medium-high heat until the meat is browned and the onion is soft.



  4. Stir in tomato sauce, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 10 minutes.



  5. In a medium bowl, mix ricotta cheese, 1/2 cup of the mozzarella, 1/4 cup of the Parmesan, and the egg.



  6. In a 9×13-inch casserole dish, spread a thin layer of the meat sauce. Layer zucchini slices over the sauce, then spread some of the cheese mixture over the zucchini. Repeat layers until you’ve used up all the ingredients.



  7. Finish with a layer of meat sauce topped with the remaining mozzarella and Parmesan cheese.



  8. Cover the dish with aluminum foil and bake for 30-35 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown.



  9. Let the lasagna sit for about 10 minutes before serving to let it set. Enjoy your delicious zucchini lasagna!


Zucchini Muffins

Ingredients

  • 2 cups grated zucchini
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg

Instructions


  1. Preheat your oven to 350°F (175°C). Line a 12-count muffin pan with cupcake liners or spray with nonstick spray.



  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.



  3. In another bowl, beat the eggs. Add sugar, vegetable oil, and vanilla extract, and mix until well combined.



  4. Stir the grated zucchini into the wet mixture.



  5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.



  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.



  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.



  8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.


Ratatouille

Ingredients:

  • 2 zucchini, sliced
  • 1 eggplant, diced
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 3 tomatoes, sliced
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions:


  1. Prep the vegetables: Slice the zucchini and tomatoes. Dice the eggplant and chop the onion and bell peppers. Mince the garlic.



  2. Cook the onion and peppers: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté for 5-10 minutes until softened.



  3. Add the eggplant: Add the diced eggplant to the skillet. Cook until it begins to brown, about 5 minutes. Transfer to a bowl and set aside.



  4. Cook the zucchini: In the same skillet, add another tablespoon of olive oil. Add the sliced zucchini and cook until it softens, about 5 minutes.



  5. Combine and simmer: Return the cooked eggplant, onion, and peppers to the skillet with the zucchini. Add the minced garlic, oregano, salt, and pepper.



  6. Simmer: Cover the skillet and simmer on low heat for about 20 minutes, stirring occasionally, until all the vegetables are tender.



  7. Serve: Adjust salt and pepper to your taste before serving. Enjoy your homemade ratatouille!


Zucchini Pizza Crust

Ingredients:

  • 1 pound zucchini, grated
  • 1/2 teaspoon kosher salt
  • 1 tablespoon olive oil (for greasing)
  • 2 eggs
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup coconut flour or almond flour
  • 1/4 cup Parmesan cheese, grated

Instructions:


  1. Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper. Grease the parchment with olive oil.



  2. Place the grated zucchini in a colander, sprinkle with kosher salt, and let it sit for 10-15 minutes. This helps to draw out excess moisture.



  3. After sitting, squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much water as possible.



  4. In a large mixing bowl, combine the squeezed zucchini, eggs, mozzarella cheese, coconut flour (or almond flour), and Parmesan cheese. Mix until well combined.



  5. Spread the mixture onto the prepared baking sheet, forming a thin crust about 10 inches in diameter.



  6. Bake for 13-16 minutes or until the crust is golden brown and set.



  7. Remove from the oven and reduce the oven temperature to 400°F (204°C).



  8. Add your desired pizza toppings and bake for an additional 10-15 minutes until the toppings are cooked and the cheese is melted.


Enjoy your delicious zucchini pizza crust!

Zucchini Fries

Ingredients

  • 2 medium zucchinis
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Nonstick cooking spray

Instructions


  1. Preheat your oven to 425 degrees F (220 degrees C).



  2. Slice the zucchinis into sticks.



  3. In a shallow dish, mix the Panko, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.



  4. Whisk the eggs in a separate bowl until foamy.



  5. Place the flour in a separate shallow dish.



  6. Coat each zucchini stick in flour, shaking off any excess.



  7. Dip the floured zucchini stick into the egg mixture.



  8. Roll the egg-coated zucchini stick in the Panko mixture.



  9. Place the coated zucchini sticks on a baking sheet lined with aluminum foil and sprayed with cooking spray.



  10. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy.


Enjoy your crispy, baked zucchini fries!

Zucchini Pancakes

Ingredients

  • 2 cups grated zucchini
  • 2 large eggs
  • 1/4 cup chopped green onion or shallots
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Parmesan or mozzarella cheese
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano or basil
  • 2 cloves minced garlic
  • Vegetable oil for frying

Instructions


  1. Grate the zucchini using the large holes of a cheese grater. Squeeze out any excess moisture using cheesecloth or a clean towel.



  2. In a large bowl, mix the grated zucchini, eggs, and chopped green onion.



  3. In a separate bowl, combine the flour, cheese, baking powder, salt, pepper, oregano, and garlic.



  4. Stir the dry mixture into the zucchini mixture until just moistened.



  5. Heat about 1 tablespoon of vegetable oil in a large skillet over medium-high heat.



  6. Drop rounded spoonfuls of the batter into the hot oil. Flatten gently with a spatula.



  7. Pan-fry until golden brown on both sides, about 2-3 minutes per side.



  8. Place the cooked pancakes on paper towels to drain excess oil.


Serve warm with your favorite dipping sauce or toppings!

Zucchini Quiche

Ingredients

  • 1 pie crust (store-bought or homemade)
  • 2 medium zucchinis, sliced or grated
  • 4 large eggs
  • 1 cup shredded Cheddar cheese
  • 1/4 cup heavy cream
  • 1 tablespoon olive oil (for cooking zucchini)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions


  1. Preheat your oven to 375°F (190°C).



  2. If using a store-bought pie crust, place it in a 9-inch pie dish. If making your own, roll the dough to fit the dish.



  3. In a large skillet, heat olive oil over medium heat and cook the zucchini slices until softened, about 4-6 minutes.



  4. Spread the cooked zucchini evenly over the bottom of the pie shell.



  5. In a large bowl, whisk together the eggs, heavy cream, salt, and pepper.



  6. Pour the egg mixture over the zucchini in the pie shell.



  7. Sprinkle the shredded Cheddar cheese on top.



  8. Bake in the preheated oven for 30-35 minutes, or until the quiche is set and golden brown on top.



  9. Let the quiche cool for a few minutes before slicing and serving.


Enjoy your delicious Zucchini Quiche!

Zucchini Stir-Fry

Ingredients:

  • 2 medium zucchini (sliced into 1/4-inch half moons)
  • 1 onion (thinly sliced)
  • 3 cloves garlic (minced)
  • 1-inch fresh ginger (minced)
  • 2 tablespoons oil (vegetable or sesame)
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon crushed red pepper flakes
  • Salt and pepper to taste
  • Optional: white and/or black sesame seeds for garnish

Instructions:


  1. Heat the oil in a large skillet or wok over medium heat.



  2. Add the minced garlic and ginger. Cook and stir for 1 minute.



  3. Add the sliced onion. Cook until it starts to become translucent, about 3-5 minutes.



  4. Add the zucchini slices. Stir fry for 5-8 minutes until the zucchini is slightly crisp but not mushy.



  5. Stir in the soy sauce, oyster sauce, and red pepper flakes. Mix well to coat the zucchini.



  6. Continue to cook for another 2-3 minutes.



  7. Season with salt and pepper to taste.



  8. Sprinkle with sesame seeds if desired, and serve warm.


Baked Parmesan Zucchini

Ingredients

  • 4 medium zucchini
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. Preheat your oven to 400°F.
  2. Line a baking sheet with foil for easier cleanup.
  3. Slice the zucchini into 1/4-inch thick rounds.
  4. In a small bowl, mix Parmesan, thyme, oregano, basil, garlic powder, salt, and pepper.
  5. Place the zucchini slices on the baking sheet.
  6. Drizzle the zucchini with olive oil and toss to coat evenly.
  7. Arrange the zucchini in a single layer.
  8. Sprinkle the cheese and herb mixture over the zucchini.
  9. Bake for about 15 minutes until tender.
  10. Broil for an additional 2-3 minutes until crisp and golden brown.

Enjoy your baked Parmesan zucchini!

Zucchini Brownies

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup walnuts (optional)
  • 1 cup chocolate chips (optional)

Instructions:


  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.



  2. In a large bowl, mix together the sugar, vegetable oil, and vanilla extract until well combined.



  3. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.



  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.



  5. Fold in the shredded zucchini. If you want to add walnuts and chocolate chips, fold those in too.



  6. Spread the batter evenly into the prepared baking pan.



  7. Bake for about 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.



  8. Let the brownies cool in the pan for about 20 minutes before cutting into squares and serving.


Enjoy your delicious zucchini brownies!

Zucchini Salad

Ingredients needed:

  • 2 medium zucchinis, thinly sliced or peeled into ribbons
  • 1 cup halved cherry tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • 1 clove garlic, crushed
  • Salt and black pepper to taste
  • Optional: pine nuts, basil, shaved Parmesan

Instructions:

  1. In a small bowl, whisk together olive oil, lemon juice, parsley, chives, and crushed garlic.
  2. Season the dressing with salt and black pepper to taste.
  3. Place the zucchini ribbons and halved cherry tomatoes in a large bowl.
  4. Pour the dressing over the zucchini and tomatoes.
  5. Gently toss to coat the vegetables evenly.
  6. If using, sprinkle pine nuts, basil, and shaved Parmesan on top.
  7. Let the salad marinate for at least 5 minutes before serving.

Zucchini Casserole

Ingredients:

  • 4 cups sliced zucchini
  • 1 cup shredded cheese (cheddar or any preferred)
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup butter, melted
  • 1 cup heavy cream
  • 1 egg, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried basil

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. Grease a 9×13-inch baking dish.



  3. In a large bowl, mix the heavy cream, egg, salt, pepper, and basil.



  4. Add zucchini, onion, and garlic to the bowl. Stir well.



  5. Pour melted butter over the bread crumbs and mix until coated.



  6. Spread half of the zucchini mixture evenly in the baking dish.



  7. Sprinkle half of the shredded cheese and half of the bread crumbs on top.



  8. Repeat with the remaining zucchini mixture, shredded cheese, and bread crumbs.



  9. Finish with a layer of grated Parmesan cheese.



  10. Bake for 30-35 minutes, or until bubbly and golden brown.



  11. Let it cool for a few minutes before serving. Enjoy!


Zucchini Risotto

Ingredients:

  • 2 cups zucchini, grated or sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken stock
  • 2 tablespoons olive oil or butter
  • 1 cup Arborio rice
  • 1/2 cup white wine (optional)
  • 1/2 cup Parmesan cheese, grated
  • Salt and pepper to taste

Instructions:


  1. In a medium pot, heat the stock over low heat until hot.



  2. In a large pot, heat the olive oil or butter over medium heat. Add the onion and garlic, sauté for 2-3 minutes until soft.



  3. Add the zucchini and cook for 5-10 minutes until tender.



  4. Stir in the Arborio rice, and cook for 1-2 minutes until lightly toasted.



  5. If using, pour in the white wine. Stir until the wine evaporates.



  6. Add 1 cup of hot stock to the rice mixture, stirring constantly until absorbed.



  7. Continue adding the stock one cup at a time, stirring until each cup is absorbed before adding the next. This will take about 18-20 minutes.



  8. When the rice is creamy and cooked through, stir in the Parmesan cheese.



  9. Season with salt and pepper to taste.



  10. Serve warm and enjoy!


Zucchini Ribbon Salad

Ingredients

  • 2 medium zucchinis
  • 2 tablespoons olive oil
  • 1 tablespoon mayonnaise
  • 2 tablespoons lemon juice
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 clove garlic, minced
  • 2 tablespoons white wine vinegar (optional)
  • ¼ cup chopped walnuts or pine nuts
  • ¼ cup grated Parmesan or other cheese
  • Fresh basil, chopped

Instructions


  1. Prepare the Zucchini: Use a vegetable peeler or mandoline to shave the zucchinis into long, thin ribbons.



  2. Make the Dressing: In a large bowl, whisk together the mayonnaise, lemon juice, kosher salt, and black pepper. Gradually add in the olive oil while whisking to emulsify the dressing. You can also add white wine vinegar and minced garlic if you prefer.



  3. Dress the Ribbons: Place the zucchini ribbons in the bowl with the dressing. Toss gently to coat the ribbons evenly.



  4. Assemble the Salad: Transfer the dressed zucchini ribbons to a serving platter. Sprinkle with the chopped walnuts or pine nuts, grated Parmesan, and fresh basil.



  5. Serve: Enjoy your zucchini ribbon salad immediately, as the ribbons will start to soften if left too long.


Zucchini and Corn Fritters

Ingredients

  • 1 cup grated zucchini
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1/2 cup all-purpose flour
  • 1/4 cup grated Cheddar cheese
  • 2 eggs
  • 1/4 cup milk
  • 1 tablespoon melted butter
  • Salt and pepper to taste
  • Oil for frying

Instructions


  1. Prep the Zucchini: Place grated zucchini in a clean paper towel or tea towel. Twist and squeeze to remove excess water.



  2. Mix Wet Ingredients: In a small bowl, whisk together the eggs, milk, and melted butter.



  3. Combine Dry Ingredients: In a large bowl, mix flour, cheese, salt, and pepper. Add the wet mixture and stir well.



  4. Add Veggies: Fold in the grated zucchini and corn kernels until evenly distributed.



  5. Heat the Oil: In a deep fryer or a large skillet, heat oil to 350°F (175°C).



  6. Fry the Fritters: Drop tablespoonfuls of batter into hot oil. Fry until golden brown, about 3-4 minutes per side.



  7. Drain and Serve: Place the fritters on a plate lined with paper towels to absorb excess oil. Serve warm.


Zucchini Oatmeal Cookies

Ingredients:

  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup softened butter
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a non-stick cookie sheet.
  2. In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon.
  3. Using a hand mixer or stand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed until creamy, about 2 minutes.
  4. Add the egg and vanilla extract. Mix on high until combined, about 1 minute.
  5. Gradually mix in the dry ingredients until just incorporated.
  6. Fold in the grated zucchini using a spatula.
  7. Drop rounded teaspoonfuls of dough 2 inches apart onto the prepared baking sheet.
  8. Bake for 10-12 minutes, or until the edges are golden brown.
  9. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Zucchini Hash Browns

Ingredients:

  • 3 medium zucchinis
  • 2 large potatoes
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 cup olive oil
  • Cooking spray

Instructions:


  1. Preheat your oven to 400°F (200°C). Place a baking sheet in the oven to heat.



  2. Using a box grater, grate the zucchinis and potatoes.



  3. Place the grated zucchini in a large bowl, sprinkle with salt, and mix. Let it sit for 20 minutes.



  4. Transfer the zucchini to a kitchen towel and squeeze out as much liquid as possible.



  5. In a large mixing bowl, combine the grated zucchini, grated potatoes, garlic powder, and onion powder.



  6. In a large fry pan, heat 1/4 cup olive oil over medium-high heat. Once hot, add a quarter of the zucchini mixture, spreading it into an even layer.



  7. Allow the mixture to brown, flipping every few minutes until all sides are browned to your liking.



  8. Form the zucchini mixture into 8 patties. Remove heated baking sheet from the oven and spray with cooking spray.



  9. Place the patties onto the baking sheet and press gently. Bake for 25-30 minutes or until golden brown.



  10. Remove the hash browns from the oven and let them cool slightly before serving.