Our 29 Best Zucchini Recipes

These crispy fried zucchini chips are ridiculously good, especially alongside a glass of wine or a cocktail.

When zucchini is at its freshest and most plentiful, make this salad; the feta, pine nuts, fresh herbs and tomatoes are all fantastic with it.

Grace Parisi treats shredded zucchini and scallions just like the linguine in this lush dish: She tosses them all in a buttery sauce with lemon thyme and tarragon and finishes the dish with pecorino cheese.

Adding barley to this lovely, delicate, spring-like soup makes it hearty but not heavy.

A French take on strata, or savory bread pudding, this simple summer dish contains zucchini, onion and tomatoes layered with slices of baguette, then baked with chicken stock and a little cream.

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.

Prepared hummus that comes with a scoop of chopped garlic on top is the secret here: The garlic gets mixed with oil to marinate the zucchini, while the remaining garlic and hummus flavor the whole pizza.

This traditional Friulian pasta is called girini, which means tadpoles in Italian. It is made with a very soft egg batter that gets pushed through the holes of a colander in the style of spaetzle. It's good with any number of sauces, but in the fall, it's terrific with seasonal vegetables like zucchini and zucchini flowers.

“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.”

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.

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.

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.

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.

Roasting zucchini tuns them soft yet concentrates the flavor. Chunks of them are tossed with nicely chewy fregola and crunchy pistachios, then powerfully seasoned with lemon (both the zest and the juice), super fragrant basil leaves and a hit of crushed red pepper.

Both crunchy raw squash and tender grilled squash feature in this summer salad. With plenty of fresh herbs, tangy goat cheese melted into rich heavy cream, and nutty toasted seeds to balance the bright lemon juice on the squash, it’s a complex-tasting but easy-to-prepare dish.

Chef Grant Achatz makes this simple, creamy, sublimely silky zucchini soup without any cream at all. 

This fast, simple side dish by chef Timothy Hollingsworth goes perfectly with a fruit-forward Sonoma Sauvignon Blanc.    

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. 

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. 

These zucchini-loaded veggie burgers are too tender for the grill grate, so they’re cooked on a griddle, but they get a great kick from smoked paprika.

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.

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.

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.

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.

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.

The only way you’d know there’s a whole zucchini in this rich chocolatey bread is if you made the recipe yourself. Grated on the large holes of a box grater, the tender summer squash melts into the batter as it bakes, delivering a moist and fudgy quick bread. Enjoy a slice or two for an afternoon snack, or top with vanilla or chocolate gelato for a super-fast dessert.

This version of okroshka, a Russian chilled soup, is garnished with chopped vegetables, eggs, pickles, and fish roe. The tangy buttermilk in this recipe highlights zucchini’s mild sweetness and light vegetal flavor. Look for pickled pattypan squash at Middle Eastern groceries; if you can’t find it, substitute diced dill pickles.

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, making 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.

Zucchini muffins get a tropical makeover thanks to an easy stir-together coconut-cashew streusel topping punched up with a lime-and­–coconut milk glaze. Grated zucchini keeps the muffins extra-moist and tender, while cardamom adds a nice citrusy, floral note.