18 Zucchini Recipes for Grilling, Frying, and More

Lemony Zucchini-Fregola Salad
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

Fried Zucchini Chips
Con Poulos

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

02 of 18

Zucchini and Spinach Soup with Barley, Coriander and Watercress

Zucchini and Spinach Soup with Barley, Coriander and Watercress

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

03 of 18

Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas

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.

04 of 18

Crispy Chicken Thighs over Melted Zucchini

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."

05 of 18

Zucchini Breakfast Bread

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.

06 of 18

Prosciutto-Wrapped Baked Zucchini with Balsamic Drizzle

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.

07 of 18

Crispy Baked Zucchini Fries

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.

08 of 18

Asparagus-and-Zucchini Frittata

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.

09 of 18

Silky Zucchini Soup

HD-201407-r-silky-zucchini-soup.jpg
© JONATHAN LOVEKIN

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

10 of 18

Grilled Zucchini with Ricotta and Pomegranate Molasses

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.

11 of 18

Summer Squash Gratin

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.

12 of 18

Grilled Summer Squash with Blue Cheese and Pecans

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.

13 of 18

Zucchini Lasagna

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.

14 of 18

Smoky Baked Zucchini Chips with Whipped Feta

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.

15 of 18

Spicy Eggplant and Zucchini Stir-Fry with Plant-Based Meat

Eggplant and Chili Garlic 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.

16 of 18

Corn-and-Zucchini Orzo Salad with Goat Cheese

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.

17 of 18

Parmesan-Panko-Crusted Baked Zucchini

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.

18 of 18

Sheet-Pan Chicken with Zucchini and Garlicky Tomato Relish

Sheet Pan Chicken with Tomato Salsa Recipe
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.

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