25+ Healthy Easter Zucchini Recipes to Brighten Your Holiday Table

Easter is a celebration of renewal, joy, and of course, delicious food. As springtime blooms, it brings an abundance of fresh produce, with zucchini taking center stage as a versatile, vibrant ingredient.

Whether you’re planning a traditional Easter feast or looking to add a modern twist to your menu, zucchini offers countless culinary possibilities.

From appetizers to desserts, these “25+ Easter Zucchini Recipes” showcase how this humble vegetable can transform into flavorful, festive dishes.

This blog is your ultimate guide to incorporating zucchini into your Easter spread. Discover recipes that are healthy, indulgent, and everything in between.

With options ranging from savory quiches and creamy pastas to refreshing salads and sweet treats, you’ll find inspiration to create a memorable holiday menu that delights every guest.

So, grab your apron, pick out the freshest zucchini, and let’s dive into these delicious Easter recipes that will make your celebration even more special.

25+ Healthy Easter Zucchini Recipes to Brighten Your Holiday Table

cchini is a star ingredient that brings freshness, versatility, and a touch of green to your Easter celebrations.

These “25+ Easter Zucchini Recipes” prove that this vegetable can shine in a wide variety of dishes, from classic favorites to creative new ideas.

Whether you’re preparing a savory quiche, a vibrant salad, or a sweet treat, zucchini offers endless possibilities to impress your family and friends.

This Easter, elevate your menu with the natural goodness of zucchini and create a feast that’s as wholesome as it is delicious.

Don’t forget to experiment, have fun, and make these recipes your own.

Here’s to a flavorful and joyous Easter filled with love, laughter, and lots of zucchini-inspired dishes!

Zucchini Carrot Easter Loaf

This delightful zucchini carrot Easter loaf is the perfect balance of sweetness and texture, making it a fantastic addition to your holiday spread. Packed with freshly grated zucchini, carrots, and warm spices, this loaf is moist, flavorful, and a wonderful way to sneak in some veggies. It’s ideal for brunch or as a post-meal dessert paired with a cup of coffee or tea.

Ingredients:

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

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, nutmeg, baking soda, and baking powder.
3. In a separate bowl, beat the eggs and mix in the oil and vanilla extract.
4. Fold in the grated zucchini and carrots into the wet ingredients.
5. Gradually combine the wet and dry ingredients until just mixed. Do not overmix.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack.

This zucchini carrot Easter loaf is a festive favorite that’s as delicious as it is easy to make. Serve it with a drizzle of cream cheese glaze or enjoy it plain—either way, it’s sure to bring smiles to your Easter celebration.

Savory Zucchini Easter Quiche

Elevate your Easter brunch with this savory zucchini quiche, loaded with tender zucchini slices, fresh herbs, and creamy cheese. This recipe pairs wonderfully with a side salad or roasted potatoes, making it a versatile dish to impress your guests. It’s a light yet flavorful way to embrace spring vegetables.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 2 medium zucchinis, thinly sliced
• 1/2 cup diced onion
• 1 cup shredded Gruyere cheese
• 3 eggs
• 1 cup heavy cream
• 1 teaspoon fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and press it into a 9-inch tart pan or pie dish. Prick the bottom with a fork and blind bake for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Sauté the onions until soft, about 3 minutes, then add the zucchini and cook for an additional 5 minutes. Remove from heat.
3. In a mixing bowl, whisk together eggs, heavy cream, thyme, salt, and pepper.
4. Spread the cooked zucchini and onion mixture evenly over the partially baked crust. Sprinkle Gruyere cheese on top.
5. Pour the egg mixture over the vegetables and cheese, ensuring an even layer.
6. Bake for 35-40 minutes, or until the quiche is golden and set. Let it cool for 10 minutes before slicing.

This savory zucchini Easter quiche combines simplicity with elegance, making it a go-to for any holiday gathering. Whether served warm or at room temperature, its creamy texture and balanced flavors are guaranteed to delight.

Zucchini Lemon Easter Cupcakes

For a unique Easter dessert, these zucchini lemon cupcakes are a must-try. Light, fluffy, and subtly sweet, the zucchini keeps them moist while the lemon adds a refreshing zing. Topped with a tangy lemon glaze, these cupcakes are a spring-inspired treat that everyone will love.

Ingredients:

• 1 1/2 cups grated zucchini
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated zucchini.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
7. Prepare the glaze by whisking together powdered sugar and lemon juice. Drizzle over the cooled cupcakes.

These zucchini lemon Easter cupcakes are a perfect addition to any dessert table. Their bright citrus flavor and moist texture make them a standout treat that will leave your guests asking for seconds—and the recipe!

Cheesy Zucchini Easter Casserole

This cheesy zucchini Easter casserole is a comforting and creamy dish that’s perfect for sharing. Layers of tender zucchini, rich cheese, and a crispy breadcrumb topping make it a crowd-pleasing addition to any Easter brunch or dinner table. It’s an effortless way to incorporate fresh spring flavors into your celebration.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 1/2 cup diced onion
• 2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons unsalted butter, melted
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add zucchini and cook for 5 minutes until softened.
3. In a mixing bowl, combine sour cream, heavy cream, garlic powder, salt, and pepper. Stir in cheddar and Parmesan cheese, reserving a little Parmesan for topping.
4. Add the zucchini and onion mixture to the creamy sauce and mix well. Pour into the prepared baking dish.
5. In a small bowl, mix breadcrumbs with melted butter. Sprinkle over the zucchini mixture and top with reserved Parmesan.
6. Bake for 25-30 minutes or until golden and bubbly. Let cool slightly before serving.

This cheesy zucchini Easter casserole is a rich, hearty dish that will have everyone asking for seconds. It’s the ultimate comfort food, perfect for complementing lighter dishes on your holiday table.

Zucchini and Spinach Easter Fritters

These zucchini and spinach Easter fritters are a crispy, golden delight that makes a great appetizer or side dish. Packed with fresh veggies and flavored with herbs, they’re a healthy yet indulgent addition to your Easter menu. Serve them with a dollop of sour cream or a zesty yogurt dip for the ultimate treat.

Ingredients:

• 2 cups grated zucchini (squeezed to remove excess water)
• 1 cup chopped fresh spinach
• 1/2 cup crumbled feta cheese
• 1/3 cup all-purpose flour
• 1 egg, beaten
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Olive oil for frying

Instructions:

1. In a large mixing bowl, combine grated zucchini, spinach, feta cheese, flour, egg, garlic powder, oregano, salt, and pepper. Mix well until combined.
2. Heat a thin layer of olive oil in a large skillet over medium heat.
3. Scoop about 2 tablespoons of the mixture for each fritter and flatten slightly into a patty.
4. Cook fritters for 3-4 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Repeat until all the mixture is used, adding more oil to the skillet as needed.

Crispy on the outside and tender on the inside, these zucchini and spinach Easter fritters are a guaranteed hit. They’re quick to whip up and offer a burst of fresh, savory flavors that pair beautifully with any Easter meal.

Zucchini Lemon Ricotta Easter Pancakes

These zucchini lemon ricotta pancakes are fluffy, flavorful, and perfect for an Easter breakfast or brunch. The ricotta adds creaminess, the lemon offers brightness, and the zucchini keeps them moist. Serve with maple syrup, honey, or a dusting of powdered sugar for a delicious start to your Easter morning.

Ingredients:

• 1 cup grated zucchini (squeezed to remove excess water)
• 1 cup ricotta cheese
• 2 eggs
• 1/4 cup sugar
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Butter or oil for cooking

Instructions:

1. In a large bowl, whisk together ricotta, eggs, sugar, lemon zest, lemon juice, and vanilla extract until smooth.
2. In a separate bowl, mix flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture.
3. Gently stir in the grated zucchini until evenly distributed.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface, then flip and cook an additional 1-2 minutes.
6. Serve warm with your choice of toppings.

These zucchini lemon ricotta pancakes are a fresh and festive addition to your Easter breakfast spread. With their light texture and vibrant flavor, they’re a wonderful way to start the holiday on a bright and delicious note.

Creamy Zucchini and Basil Easter Pasta

This creamy zucchini and basil Easter pasta is a refreshing and satisfying dish perfect for springtime celebrations. The fresh zucchini and aromatic basil blend beautifully with a creamy sauce, creating a dish that is light yet indulgent. It’s an excellent main course or side dish for your Easter feast.

Ingredients:

• 12 oz pasta (penne or fettuccine works best)
• 2 medium zucchinis, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, chopped
• 2 tablespoons olive oil
• 1/4 teaspoon chili flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup of pasta water before draining.
2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
3. Add zucchini slices to the skillet and cook until softened, about 5 minutes.
4. Lower the heat and stir in heavy cream and Parmesan cheese, mixing until smooth. If the sauce is too thick, add a splash of reserved pasta water.
5. Season with salt, black pepper, and optional chili flakes. Stir in the chopped basil.
6. Toss the cooked pasta with the zucchini sauce until well coated. Serve immediately, garnished with more Parmesan and basil if desired.

This creamy zucchini and basil Easter pasta is a showstopper on any table. It’s simple to prepare yet brimming with fresh, vibrant flavors that make it a standout dish for the holiday.

Zucchini and Goat Cheese Easter Tart

This zucchini and goat cheese Easter tart is a flaky, flavorful treat that combines buttery puff pastry with a creamy, tangy filling. Topped with thinly sliced zucchini, it’s a visually stunning appetizer or brunch dish that’s as delicious as it is elegant.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 medium zucchinis, thinly sliced into rounds
• 1/2 cup goat cheese, softened
• 1/2 cup ricotta cheese
• 1 egg
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface. Transfer to the prepared baking sheet.
3. In a bowl, mix goat cheese, ricotta, egg, thyme, salt, and pepper until smooth. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.
4. Arrange the zucchini slices over the cheese mixture, overlapping slightly. Drizzle with olive oil and sprinkle with more thyme.
5. Fold the edges of the puff pastry slightly over the filling to create a rustic border.
6. Bake for 25-30 minutes, or until the pastry is golden brown and puffed. Cool slightly before slicing.

This zucchini and goat cheese Easter tart is a sophisticated yet easy dish that’s perfect for celebrating spring’s bounty. Its creamy filling and crisp crust will have your guests coming back for seconds.

Easter Zucchini Bread with Chocolate Chips

This Easter zucchini bread with chocolate chips is a decadent twist on a classic. Packed with shredded zucchini for moisture and studded with melty chocolate chips, this sweet bread is perfect for Easter brunch or dessert. It’s a great way to sneak in some veggies while satisfying your sweet tooth.

Ingredients:

• 2 cups grated zucchini
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat eggs with granulated sugar, brown sugar, vegetable oil, and vanilla extract. Fold in the grated zucchini.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in chocolate chips.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.

This Easter zucchini bread with chocolate chips is a deliciously moist and sweet treat that everyone will adore. Its rich flavor and hint of spice make it a versatile addition to your Easter menu, perfect for both kids and adults.

Zucchini and Carrot Easter Slaw

This zucchini and carrot Easter slaw is a vibrant and refreshing side dish that pairs wonderfully with rich main courses. Packed with colorful vegetables and dressed with a tangy, slightly sweet vinaigrette, it’s a healthy and festive addition to your Easter spread.

Ingredients:

• 2 medium zucchinis, julienned or spiralized
• 2 medium carrots, julienned or shredded
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/4 cup dried cranberries (optional)
• 1/4 cup sunflower seeds or sliced almonds

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. In a large bowl, combine zucchini, carrots, red onion, parsley, cranberries, and sunflower seeds.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until emulsified.
3. Pour the dressing over the vegetable mixture and toss to coat.
4. Refrigerate for at least 15 minutes before serving to let the flavors meld.

This zucchini and carrot Easter slaw is crisp, colorful, and bursting with fresh flavors. It’s an easy-to-make side that balances out heavier dishes, making it a delightful and nutritious choice for your holiday table.

Savory Zucchini Easter Muffins

These savory zucchini Easter muffins are a unique addition to your brunch or dinner menu. Light, fluffy, and packed with fresh zucchini, herbs, and cheese, these muffins are versatile and pair perfectly with soups, salads, or roasted meats.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh dill or parsley
• 1 cup grated zucchini (squeezed to remove water)
• 2 large eggs
• 1/2 cup milk
• 1/4 cup olive oil

Instructions:

1. Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pepper, Parmesan, and fresh herbs.
3. In another bowl, whisk eggs, milk, and olive oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
4. Fold in the grated zucchini, being careful not to overmix.
5. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 5 minutes before transferring to a wire rack.

These savory zucchini muffins are a flavorful and portable option for Easter gatherings. With their cheesy, herby taste and tender crumb, they’re a guaranteed hit with both kids and adults alike.

Zucchini Ribbon Easter Salad with Lemon Dressing

This zucchini ribbon Easter salad is a visually stunning dish that highlights the simplicity of fresh spring produce. Thinly sliced zucchini ribbons are dressed with a zesty lemon vinaigrette and topped with toasted pine nuts and Parmesan shavings, making it a light and elegant side dish.

Ingredients:

• 2 medium zucchinis, sliced into thin ribbons with a vegetable peeler
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan cheese
• 2 cups arugula or mixed greens

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Arrange zucchini ribbons on a platter, alternating with arugula or mixed greens.
2. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth.
3. Drizzle the dressing evenly over the salad.
4. Top with toasted pine nuts and shaved Parmesan. Serve immediately.

This zucchini ribbon Easter salad is as delightful to look at as it is to eat. Its fresh, bright flavors and beautiful presentation make it a perfect side for a sophisticated Easter meal.

Zucchini and Spinach Easter Quiche

This zucchini and spinach Easter quiche is a savory masterpiece that combines a flaky crust with a creamy, cheesy filling. Loaded with fresh zucchini, tender spinach, and a hint of garlic, it’s a versatile dish perfect for Easter brunch or dinner.

Ingredients:

• 1 pre-made pie crust (or homemade if preferred)
• 1 cup shredded zucchini (squeeze out excess moisture)
• 1 cup fresh spinach, chopped
• 3 large eggs
• 1 cup heavy cream or milk
• 1/2 cup shredded Swiss or Gruyère cheese
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust into a 9-inch tart pan or pie dish and prick the bottom with a fork. Bake for 10 minutes, then set aside.
2. Heat olive oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add zucchini and spinach, cooking until softened. Season with salt and pepper. Remove from heat.
3. In a bowl, whisk together eggs, cream, Swiss cheese, and Parmesan cheese.
4. Spread the zucchini and spinach mixture evenly over the pie crust. Pour the egg mixture on top.
5. Bake for 30-35 minutes, or until the filling is set and slightly golden on top. Let cool for 5 minutes before slicing.

This zucchini and spinach Easter quiche is an elegant yet easy-to-make dish that brings out the best of spring produce. Whether served warm or at room temperature, it’s a guaranteed crowd-pleaser.

Zucchini and Lemon Easter Risotto

This zucchini and lemon Easter risotto is a creamy, zesty dish that captures the essence of spring. The tender rice absorbs the bright flavors of lemon and the subtle sweetness of zucchini, making it a perfect side dish or vegetarian main course.

Ingredients:

• 1 cup Arborio rice
• 2 medium zucchinis, grated
• 1/2 cup dry white wine
• 4 cups vegetable stock, warmed
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• Juice and zest of 1 lemon
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large saucepan over medium heat. Add onion and garlic, sautéing until softened.
2. Stir in the Arborio rice and cook for 1-2 minutes, ensuring the grains are coated in oil.
3. Add white wine and stir until absorbed. Gradually add warm vegetable stock, one ladle at a time, stirring continuously until each addition is absorbed.
4. When the rice is almost cooked, stir in the grated zucchini, lemon zest, and juice. Cook for 3-5 minutes, stirring frequently.
5. Remove from heat and stir in Parmesan cheese and parsley. Season with salt and pepper to taste. Serve immediately.

This zucchini and lemon Easter risotto is a creamy, comforting dish that feels both indulgent and light. Its bright flavors and velvety texture make it a standout addition to your Easter feast.

Zucchini and Ricotta Easter Stuffed Shells

Zucchini and ricotta stuffed shells are a delightful dish that’s both hearty and fresh. This recipe combines tender pasta shells with a creamy ricotta filling, enhanced by shredded zucchini and baked in a rich marinara sauce. It’s perfect for an Easter dinner centerpiece.

Ingredients:

• 20 jumbo pasta shells
• 2 medium zucchinis, grated and squeezed to remove water
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook pasta shells according to package instructions. Drain and set aside.
2. In a bowl, mix ricotta, mozzarella, Parmesan, egg, grated zucchini, oregano, salt, and pepper until well combined.
3. Spread 1 cup of marinara sauce on the bottom of a baking dish.
4. Stuff each pasta shell with the ricotta mixture and place them in the baking dish, open side up.
5. Spoon the remaining marinara sauce over the shells and cover the dish with aluminum foil.
6. Bake for 20 minutes, then uncover and bake for another 10 minutes until the cheese is bubbly and golden.

These zucchini and ricotta Easter stuffed shells are a comforting and flavorful dish that’s sure to impress your guests. With its rich filling and vibrant marinara sauce, it’s a satisfying way to celebrate the holiday.

Note: More recipes are coming soon!