Zucchini Recipes



Thanks to greenhouses and globalization, zucchini is available in supermarkets year-round—but there’s no question that this squash tastes best during its peak growing season from June to September. In-season zucchini can be solid or striped, a few inches long or over a foot, and it has a light, grassy flavor that’s ideal for summer dishes. When you don’t feel like standing over the stove, try throwing zucchini on the grill. Its high water content makes it a perfect candidate for high-heat cooking. In fact, there’s hardly a cooking method or cuisine that doesn’t seem to favor this versatile veggie. Our F&W guide to zucchini includes everything from Mediterranean-inspired recipes to sweet zucchini breads to uses for tender zoodles.

Most Recent

Smoky Baked Zucchini Chips with Whipped Feta

Zucchini slices get unexpectedly crisp when they are baked for a long time at low heat. Za’atar, a Middle Eastern spice blend with sumac, sesame seeds, and other herbs, adds a nutty flavor, while Aleppo adds a hit of fruity spice. A quick, stir-together dip of salty feta and creamy labneh keeps it fresh—we love to serve extra with grilled meats or vegetables, or thin it with milk for a rich salad dressing.
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Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

Wrapped in salty prosciutto and roasted until tender, this quick-and-easy zucchini recipe makes a light summer main dish. You can choose your own adventure when it comes to this recipe—prepare it in the oven, or fire up your grill for an extra layer of charred, smoky flavor. Don’t forget to drizzle with balsamic glaze for a lightly sweet finish.
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Parmesan-Panko-Crusted Baked Zucchini

With plenty of cheesy, crispy flavor, this quick-cooking zucchini dish comes together in less than 30 minutes. Mild and tender zucchini are richly flavored with breadcrumbs and cheese for a dish worthy of a party—or just a one-pan weeknight dinner. Enjoy these crispy rounds as a side dish, or pair with your favorite dipping sauce for a crowd-pleasing appetizer.
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Veggie Pasta Pomodoro

This fresh, healthy, and delicious vegetable pasta dish from Chef Rocco DiSpirito showcases his Italian cooking roots. He says, “Italians are champions of simple, classically delicious ways of using fresh tomatoes. And they should be; they’ve been cultivating them for hundreds of years. One of the many basic ways they prepare garden-fresh tomatoes is in a pomodoro sauce made with basil and garlic tossed with pasta (or in this case, spiralized vegetables).” Recipe is Reprinted with permission from Rocco's Healthy + Delicious by Harper Collins Publishers.
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Lemony Zucchini-
Fregola Salad


Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seaasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper.  Slideshow: More Zucchini Salad Recipes
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Fried Zucchini Chips


These crispy fried zucchini chips from Food & Wine’s Laura Rege are addictive, especially alongside a glass of wine or a cocktail. Slideshow: More Zucchini Recipes
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More Zucchini

Eggplant Mash-Up


Jamaica’s produce can be breathtaking thanks to the country’s rich volcanic soil. Over the last decade, farmers have started upgrading both the diversity of what’s planted and the quality. This casual side dish—a blend of grilled eggplant and crunchy-tender curried cabbage that’s not loaded with oil—bursts with the flavor that’s the result of both. Slideshow: More Eggplant Recipes
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7 Best Zoodle Recipes

Put your spiralizer to good use.