Vegetables Zucchini 18 Zucchini Recipes for Grilling, Frying, and More By Food & Wine Editors Updated on December 5, 2022 Share Tweet Pin Email Trending Videos Photo: Peter Frank Edwards Summer is peak zucchini season, and there are so, so many ways to prepare it. You can grill it, of course—try pairing it with ricotta and pomegranate molasses—and turn it into delicious quickbreads and muffins. But we also love turning it into silky soups, gratins, and crispy baked fries, too. Read on for over 18 different zucchini recipes you'll want to make over and over again. 01 of 18 Fried Zucchini Chips Con Poulos These crispy fried zucchini chips are ridiculously good, especially alongside a glass of wine or a cocktail. Get the Recipe 02 of 18 Zucchini and Spinach Soup with Barley, Coriander and Watercress Adding barley to this lovely, delicate, spring-like soup makes it hearty but not heavy. Get the Recipe 03 of 18 Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas The grated zucchini and defrosted frozen corn that fill these tasty quesadillas contain a lot of moisture. Drain them on paper towels for a few minutes before using; otherwise, you'll end up with soggy tortillas. Serve the quesadillas with spicy salsa. Get the Recipe 04 of 18 Crispy Chicken Thighs over Melted Zucchini Victor Protasio "Bone-in, skin-on chicken thighs start out in a skillet over medium heat so the fat slowly renders as the skin crisps up," Ann Taylor Pittman writes. "And not one bit of that fat goes to waste; sweet onions and zucchini cook in it, soaking up all that good chicken-y flavor as they melt to an irresistibly silky texture." Get the Recipe 05 of 18 Zucchini Breakfast Bread Jen Causey From the irresistibly crunchy turbinado sugar crust to the perfectly moist and tender crumb, this super-simple zucchini bread delivers maximum breakfast delight. Studded with pecans and oats and perfumed with orange zest, cinnamon, and allspice, it makes a perfect grab-and-go breakfast. If you want to treat yourself, do like we do: Slather it with butter and give it a quick toast in a skillet. Get the Recipe 06 of 18 Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle Jen Causey 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. Get the Recipe 07 of 18 Crispy Baked Zucchini Fries Jen Causey These baked zucchini fries satisfy your craving for golden, crispy french fries and help you use up extra summer zucchini all at once. A quick dusting with flour followed by a dunk in beaten egg helps lock the panko-and-Parmesan coating in place during broiling, making these perfect for dipping. Get the Recipe 08 of 18 Asparagus-and-Zucchini Frittata © John Kernick Chef Chris Behr's versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad. Get the Recipe 09 of 18 Silky Zucchini Soup © JONATHAN LOVEKIN Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. Get the Recipe 10 of 18 Grilled Zucchini with Ricotta and Pomegranate Molasses © Con Poulos This fast, simple side dish by chef Timothy Hollingsworth goes perfectly with a fruit-forward Sonoma Sauvignon Blanc. Get the Recipe 11 of 18 Summer Squash Gratin John Kernick Laura Rege puts abundant summer squash and zucchini to good use in this beautiful and very simple gratin, which gets fantastic flavor from white wine, leeks and Gruyère cheese. Get the Recipe 12 of 18 Grilled Summer Squash with Blue Cheese and Pecans Eva Kolenko For grilled squash with a uniformly crisp texture, chef Vivian Howard of Chef & the Farmer in North Carolina cuts her squash lengthwise into quarters and then removes the seedy interior. This gorgeous summer squash salad is tossed with a bright, lemony dressing. Get the Recipe 13 of 18 Zucchini Lasagna Abby Hocking Comforting and hearty, this lasagna uses roasted zucchini slices in place of the usual pasta. Roasting the zucchini preserves the texture of the vegetable and keeps the finished dish from becoming soggy. Get the Recipe 14 of 18 Smoky Baked Zucchini Chips with Whipped Feta Jen Causey 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 pepper 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. Get the Recipe 15 of 18 Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat Photo by Ellen Mary Cronin / Food and prop styling by Radin+Croney Collective Similar in texture to ground beef with a rich, meaty flavor, plant-based crumbles are a perfect addition to quick-cooking stir-fries. Here, the eggplant and zucchini cook quickly, absorbing plenty of flavor from the chile-garlic and soy sauces, without getting overly tender. Fresh cilantro adds an extra pop of freshness to the finished stir-fry; serve over brown or white rice for a fast and filling weeknight meal. Get the Recipe 16 of 18 Corn-and-Zucchini Orzo Salad with Goat Cheese Con Poulos Kay Chun takes pasta salad to a new level with sweet grilled corn, zucchini and a creamy lime dressing spiked with chile powder. She uses fresh cilantro to add brightness and then tops the whole salad with tangy slivers of fresh goat cheese. Get the Recipe 17 of 18 Parmesan-Panko-Crusted Baked Zucchini Jen Causey 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. Get the Recipe 18 of 18 Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland This all-in-one dinner starts out minimalist—just chicken pieces and zucchini and shallot chunks, tossed with the usual suspects (olive oil, salt, and pepper) before roasting. But as the chicken and vegetables brown beautifully in the oven, you make the most of your time, prepping an herb-packed, garlic-spiked cherry tomato relish. The final trick? Using that relish to deglaze the sheet pan after it comes out of the oven makes the most of the savory pan juices, blunting the bite of the vinegar and garlic, and softening the tomatoes just enough to bloom all the flavors. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit