28+ Irresistible Summer Zucchini Squash Recipes to Try This Season

When summer hits its stride, zucchini squash takes center stage in gardens, markets, and kitchens alike.

This versatile, mild-flavored veggie is not only abundant during the warmer months, but it’s also the star of countless fresh, vibrant, and incredibly easy recipes.

Whether you’re working through an overflowing harvest or just craving something seasonal and delicious, zucchini offers endless inspiration.

In this collection of 28+ summer zucchini squash recipes, you’ll find a mix of quick weeknight meals, refreshing salads, savory snacks, healthy mains, and even a few clever twists on comfort food classics.

From light zucchini noodles tossed in pesto to crispy fritters perfect for dipping, these recipes highlight the very best of summer cooking — fresh, flavorful, and fuss-free.

Whether you’re a vegetarian, grilling enthusiast, or just love seasonal produce, there’s something here for every table.

28+ Irresistible Summer Zucchini Squash Recipes to Try This Season

Zucchini squash is one of summer’s simplest pleasures — easy to cook with, incredibly versatile, and perfect for pairing with other garden favorites like tomatoes, corn, and basil.

With 28+ creative zucchini recipes at your fingertips, you’ll never run out of ideas for what to do with this warm-weather staple.

Whether you’re hosting a backyard cookout, prepping healthy meals for the week, or looking for a quick dinner that doesn’t heat up the kitchen, these dishes are guaranteed to keep your summer cooking exciting and fresh.

Grilled Zucchini and Corn Salad with Feta and Lime

This vibrant salad brings together the smoky sweetness of grilled zucchini and corn with the salty tang of crumbled feta and a fresh burst of lime.

It’s a perfect side dish for summer barbecues or a light vegetarian main when served with crusty bread. The simplicity of this recipe makes it a go-to for hot days when you want something healthy and satisfying without much effort.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 2 ears of corn, husked
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled feta cheese
• Juice of 1 lime
• 1 tablespoon chopped fresh cilantro (optional)

Instructions:

1. Preheat a grill or grill pan over medium-high heat.
2. Toss zucchini slices and corn with olive oil, salt, and pepper.
3. Grill zucchini for about 3–4 minutes per side, until tender with grill marks.
4. Grill corn, rotating occasionally, until slightly charred on all sides (about 8–10 minutes).
5. Let cool slightly. Cut kernels from the corn cobs and place in a bowl with grilled zucchini.
6. Add feta, lime juice, and cilantro (if using). Toss gently to combine.
7. Serve warm, room temperature, or chilled.

This salad is a celebration of summer’s freshest flavors and textures—crunchy, creamy, tangy, and charred.

It stores well, making it an excellent option for make-ahead lunches or picnic fare. For a heartier twist, you can add black beans or quinoa.

Zucchini Noodle Stir-Fry with Garlic Sesame Sauce

Light yet packed with flavor, this zucchini noodle stir-fry is a fantastic low-carb, gluten-free meal that doesn’t skimp on satisfaction.

The garlic sesame sauce adds richness, while crisp veggies keep the dish fresh and lively. It’s a great way to use up garden zucchini without heating up the kitchen.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1/2 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon toasted sesame seeds
• Optional: chopped green onions and crushed red pepper for garnish

Instructions:

1. Heat sesame oil in a large skillet over medium heat.
2. Add garlic and sauté for 30 seconds, until fragrant.
3. Add bell pepper and carrot, and cook for 3–4 minutes until just tender.
4. Stir in soy sauce, rice vinegar, and honey. Mix well.
5. Add zucchini noodles and toss to coat. Cook for 2–3 minutes until just softened (don’t overcook).
6. Remove from heat and top with sesame seeds, green onions, and red pepper flakes if desired.

This stir-fry is quick, colorful, and endlessly customizable. You can throw in tofu, shrimp, or leftover chicken for extra protein.

The garlic-sesame combo gives it a satisfying umami kick that will keep you coming back for more.

Cheesy Zucchini and Squash Bake with Fresh Herbs

Creamy, cheesy, and bubbling with golden goodness, this zucchini and yellow squash bake is a comfort-food twist perfect for warm evenings.

It highlights the naturally delicate flavor of summer squash while giving it a rich, savory upgrade. Serve it as a side or a meatless main dish with a green salad.

Ingredients:

• 2 zucchinis, thinly sliced
• 2 yellow squashes, thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan cheese
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh thyme or basil
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil and sauté onion and garlic until softened, about 5 minutes.
3. Add zucchini and squash slices and cook for 3–4 minutes to release some moisture. Season with salt and pepper.
4. Transfer half the squash mixture to a greased baking dish. Top with half the cheeses and herbs.
5. Layer remaining squash, pour cream over the top, and sprinkle with remaining cheeses and herbs.
6. Bake for 25–30 minutes until bubbly and golden brown on top.
7. Let rest for 10 minutes before serving.

This bake is indulgent without being too heavy, letting the flavors of the fresh vegetables and herbs shine through.

It’s also a great way to use up an abundance of garden squash and makes excellent leftovers.

Lemon Zucchini Ricotta Pasta

This pasta dish is light, creamy, and zesty—the ultimate summer comfort food that doesn’t weigh you down.

The zucchini soaks up the lemony ricotta sauce beautifully, creating a silky and satisfying bite in every forkful. It’s an ideal weeknight meal that feels indulgent but is full of fresh ingredients.

Ingredients:

• 12 oz pasta (penne, rigatoni, or fusilli work great)
• 2 medium zucchinis, grated or finely chopped
• 1 cup ricotta cheese
• Zest and juice of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh basil or parsley for garnish

Instructions:

1. Cook pasta according to package instructions. Reserve 1/2 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and zucchini, sauté for 5–6 minutes until soft.
3. Reduce heat and stir in ricotta, lemon zest, lemon juice, and Parmesan.
4. Add cooked pasta and a splash of reserved pasta water to loosen the sauce as needed.
5. Toss to coat evenly. Season with salt and pepper.
6. Garnish with fresh herbs and more Parmesan before serving.

This creamy lemon-zucchini pasta is a crowd-pleaser, equally perfect for a quiet night in or serving to guests.

The ricotta adds a luxurious texture without the heaviness of cream-based sauces, while the lemon keeps it tasting bright and summery.

Stuffed Zucchini Boats with Quinoa and Black Beans

These stuffed zucchini boats are as wholesome as they are beautiful. Packed with protein-rich quinoa, black beans, and flavorful spices, they’re a filling vegetarian option that’s both satisfying and nourishing.

Serve them as a main course or a hearty side at your next summer get-together.

Ingredients:

• 3 medium zucchinis, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn (fresh or frozen)
• 1/4 cup diced red bell pepper
• 1/4 cup salsa
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar, Monterey Jack, or vegan alternative)
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Scoop out the centers of the zucchini halves to create “boats.” Place on a baking sheet.
3. In a bowl, mix quinoa, black beans, corn, bell pepper, salsa, cumin, chili powder, salt, and pepper.
4. Fill each zucchini boat with the mixture and top with shredded cheese.
5. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until cheese is bubbly and golden.
6. Garnish with chopped cilantro before serving.

These boats are loaded with flavor and color, and they’re super customizable—add avocado slices, hot sauce, or a dollop of Greek yogurt for a Southwestern flair.

Plus, they’re easy to make ahead for meal prep.

Zucchini and Tomato Galette with Goat Cheese

Rustic, savory, and stunning, this galette is a seasonal showstopper that brings together flaky pastry, juicy tomatoes, and tender zucchini with creamy goat cheese and herbs.

It’s like a summer tart without the fuss—perfect for brunch, lunch, or a light dinner.

Ingredients:

• 1 sheet of refrigerated pie dough or homemade pastry
• 1 medium zucchini, thinly sliced
• 1 medium tomato, thinly sliced
• 1/2 cup crumbled goat cheese
• 1 tablespoon olive oil
• 1 teaspoon chopped fresh thyme or basil
• 1 egg, beaten (for egg wash)
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out pastry into a 12-inch circle on a parchment-lined baking sheet.
3. Arrange zucchini and tomato slices in overlapping layers, leaving a 2-inch border around the edges.
4. Sprinkle goat cheese and herbs over the top. Drizzle with olive oil and season with salt and pepper.
5. Fold the pastry edges over the filling, pleating as needed. Brush edges with egg wash.
6. Bake for 30–35 minutes until golden brown and bubbly.
7. Let cool slightly before slicing and serving.

This galette is a true celebration of peak summer produce.

The balance of tangy goat cheese with sweet tomatoes and mellow zucchini is irresistible, and the golden, flaky crust gives it that wow factor. Serve warm or at room temperature with a glass of chilled white wine or iced tea.

Zucchini and Pesto Flatbread

This vibrant flatbread brings together the fresh flavors of zucchini and pesto with a crispy base and a generous sprinkle of mozzarella.

It’s a fun, easy-to-make dish that’s perfect for casual summer dinners or as a finger food appetizer at a party.

Ingredients:

• 1 sheet of store-bought or homemade pizza dough
• 2 medium zucchinis, thinly sliced
• 1/4 cup pesto sauce (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
2. Roll out the pizza dough into a thin rectangle or circle, depending on your preference.
3. Spread pesto sauce evenly over the dough, leaving a small border around the edges.
4. Arrange zucchini slices on top of the pesto and sprinkle with mozzarella cheese.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
7. Remove from the oven and garnish with fresh basil leaves before serving.

This flatbread is the ultimate summer treat with its vibrant green pesto and tender zucchini.

It’s a great way to use up an abundance of zucchini, and the mozzarella adds a melt-in-your-mouth quality that makes it irresistible.

Zucchini Fritters with Lemon Yogurt Sauce

These crispy zucchini fritters are golden on the outside and tender on the inside, making them a perfect snack or side dish.

Paired with a tangy lemon yogurt dipping sauce, they’re light, flavorful, and a great way to enjoy zucchini in a savory, crunchy form.

Ingredients:

• 2 medium zucchinis, grated
• 1/2 cup grated Parmesan cheese
• 1/4 cup flour (or chickpea flour for gluten-free)
• 1 egg
• 2 tablespoons fresh parsley, chopped
• 1 clove garlic, minced
• 1/2 teaspoon onion powder
• Salt and pepper to taste
• Olive oil for frying
• For the sauce: 1/2 cup Greek yogurt, juice of 1 lemon, 1 tablespoon honey, salt, and pepper

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a bowl, combine the zucchini, Parmesan, flour, egg, parsley, garlic, onion powder, salt, and pepper. Mix until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the zucchini mixture into the skillet, flattening them into fritters. Cook for 2–3 minutes per side until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. For the sauce, mix Greek yogurt, lemon juice, honey, salt, and pepper in a small bowl.
7. Serve the fritters warm with a drizzle of the lemon yogurt sauce.

These zucchini fritters are crispy, savory, and refreshing with the lemon yogurt sauce adding a cool, tangy twist.

They’re perfect as a snack or side dish for any summer meal. You can also make them in advance and reheat them for an easy meal later in the week.

Zucchini and Sweet Potato Hash

This hearty and flavorful hash combines the natural sweetness of sweet potatoes with the lightness of zucchini, all sautéed together in a fragrant mix of spices.

It’s an ideal dish for breakfast, brunch, or a light dinner, and can easily be made vegan or vegetarian by omitting the eggs.

Ingredients:

• 2 medium zucchinis, diced
• 1 large sweet potato, peeled and diced
• 1 small red onion, diced
• 1 bell pepper, diced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Olive oil for frying
• 2 eggs (optional for topping)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for about 8–10 minutes, stirring occasionally, until they begin to soften.
2. Add onion and bell pepper, cooking for another 5 minutes until softened.
3. Add zucchini, paprika, cumin, salt, and pepper. Cook for another 5–7 minutes until all vegetables are tender and lightly browned.
4. Meanwhile, in a separate skillet, cook eggs to your liking (fried or scrambled work best).
5. Serve the hash topped with eggs and garnished with fresh cilantro.

This zucchini and sweet potato hash is filling and packed with flavor.

The sweet potatoes add a rich, caramelized sweetness, while the zucchini balances it with a fresh, mild flavor. It’s a customizable dish—try adding sausage, tofu, or avocado for extra richness!

Zucchini and Feta Muffins

These savory zucchini and feta muffins are a unique twist on traditional baked goods, combining the delicate flavor of zucchini with the salty, tangy goodness of feta cheese. They’re perfect for breakfast, brunch, or as a side with your favorite salad or soup.

These muffins are incredibly moist and flavorful, making them a delightful way to sneak in some veggies.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley or dill
• 1/4 cup olive oil
• 2 large eggs
• 1/4 cup milk
• 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
2. Grate the zucchinis and squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, mix the flours, baking powder, baking soda, salt, garlic powder, and black pepper.
4. In another bowl, whisk together the eggs, olive oil, milk, and lemon juice.
5. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the zucchini, feta, and parsley.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20–25 minutes, or until a toothpick comes out clean when inserted into the center.
8. Let cool before serving.

These muffins are a wonderful savory snack or breakfast item, perfect for packing in lunchboxes or enjoying alongside a hot cup of coffee.

The combination of feta and zucchini provides a unique balance of flavor, and the freshness of herbs like parsley or dill adds a burst of brightness.

Zucchini and Avocado Tacos

These zucchini and avocado tacos are light, fresh, and full of flavor, making them an ideal dish for a warm summer evening.

The tender sautéed zucchini pairs perfectly with creamy avocado, and the addition of fresh cilantro and lime gives them a zesty kick. A simple yet delicious vegetarian taco option.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 ripe avocados, diced
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Optional toppings: salsa, sour cream, crumbled queso fresco

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the zucchini slices and sauté for 5–7 minutes until tender and slightly golden. Season with cumin, chili powder, salt, and pepper.
2. Warm the tortillas in a dry skillet for 1–2 minutes on each side until soft and pliable.
3. To assemble the tacos, place a few spoonfuls of sautéed zucchini on each tortilla. Top with diced avocado, fresh cilantro, and a squeeze of lime juice.
4. Add any additional toppings you like, such as salsa, sour cream, or queso fresco.
5. Serve immediately and enjoy!

These tacos are a refreshing and healthy option, bursting with fresh ingredients.

The combination of the creamy avocado and warm zucchini makes for a satisfying, meat-free meal. They’re perfect for a quick dinner or a fun taco night with friends.

Zucchini and Bell Pepper Stir-Fry

This vibrant and colorful stir-fry combines zucchini with bell peppers and a savory soy-ginger sauce, making it a quick and healthy side dish or a light vegetarian main course.

It’s easy to customize with your favorite veggies or protein sources, such as tofu or chicken.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger and sauté for 1 minute until fragrant.
2. Add the zucchini and bell peppers, stirring frequently. Cook for 5–7 minutes until the vegetables are just tender but still crisp.
3. In a small bowl, whisk together soy sauce, rice vinegar, and honey or maple syrup.
4. Pour the sauce over the vegetables, tossing to coat evenly. Drizzle with sesame oil and cook for an additional 2–3 minutes.
5. Garnish with sesame seeds before serving.

This stir-fry is quick to make and full of vibrant flavors.

The sweet and savory sauce ties together the fresh crunch of the zucchini and bell peppers, making it a tasty side or light meal. Feel free to add some tofu or grilled chicken to make it more substantial.

Zucchini and Chickpea Curry

This hearty and flavorful zucchini and chickpea curry is a perfect dish for cozy summer nights. The zucchini adds a tender texture, while the chickpeas provide protein and substance.

The rich blend of spices, along with a hint of coconut milk, makes this curry comforting and satisfying, ideal for pairing with rice or naan.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until softened.
2. Add garlic and ginger and cook for another minute until fragrant.
3. Stir in curry powder, cumin, turmeric, cayenne, salt, and pepper. Cook for 1-2 minutes to allow the spices to bloom.
4. Add diced zucchini and chickpeas, stirring to combine. Pour in the coconut milk and bring to a simmer.
5. Cover and cook for 15-20 minutes, stirring occasionally, until zucchini is tender and the curry has thickened slightly.
6. Serve over cooked rice, garnished with fresh cilantro.

This curry is rich in flavor but light enough for summer.

The combination of chickpeas, coconut milk, and spices creates a warming, satisfying meal, while the zucchini adds a fresh touch. It’s perfect for a quick weeknight dinner or for meal prep.

Zucchini and Mozzarella Caprese Salad

A fresh and easy salad perfect for summer gatherings, this zucchini and mozzarella Caprese salad puts a unique spin on the classic.

The mild zucchini is paired with juicy tomatoes, creamy mozzarella, and a drizzle of balsamic glaze, making it a light and refreshing option for a hot day.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste
• Balsamic glaze for drizzling

Instructions:

1. Arrange zucchini, tomatoes, and mozzarella slices in an alternating pattern on a serving platter.
2. Tuck fresh basil leaves in between the layers of zucchini, tomatoes, and mozzarella.
3. Drizzle olive oil and balsamic vinegar over the salad and season with salt and pepper.
4. Finish with a drizzle of balsamic glaze for a sweet, tangy finish.

This salad is simple yet full of flavor. The zucchini adds a crisp, fresh bite that contrasts beautifully with the soft mozzarella and juicy tomatoes.

The balsamic glaze provides a touch of sweetness, making this a perfect dish to serve alongside grilled meats or as a light lunch on its own.

Zucchini and Ricotta Stuffed Chicken Breasts

For a more substantial dish, these zucchini and ricotta stuffed chicken breasts are an excellent choice.

The zucchini adds moisture and freshness to the rich, creamy ricotta filling, while the chicken becomes juicy and tender. This dish is great for a weeknight dinner or a special occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium zucchini, finely grated
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup marinara sauce (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Using a sharp knife, carefully slice a pocket into the side of each chicken breast.
3. In a bowl, combine grated zucchini, ricotta cheese, Parmesan, garlic, and basil. Season with salt and pepper.
4. Stuff each chicken breast with the zucchini-ricotta mixture, securing with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, until golden brown.
6. Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through and the filling is hot.
7. Optional: Serve with marinara sauce on top for added flavor.

These stuffed chicken breasts are a great way to incorporate zucchini into a main dish.

The ricotta filling is creamy and flavorful, and the chicken stays juicy and tender. Pair this dish with a simple salad or roasted vegetables for a complete meal.

Zucchini and Shrimp Stir-Fry

A quick and flavorful dish, this zucchini and shrimp stir-fry is packed with vibrant vegetables and tender shrimp, all tossed in a savory garlic-ginger sauce.

The zucchini adds a fresh crunch, while the shrimp provide protein and richness. It’s a perfect light meal for any night of the week, especially when you want something quick and nutritious.

Ingredients:

• 2 medium zucchinis, sliced into thin half-moons
• 1/2 lb large shrimp, peeled and deveined
• 1 red bell pepper, sliced
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds (optional)
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Stir-fry for 30 seconds until fragrant.
3. Add zucchini, bell pepper, and onion, stir-frying for 4-5 minutes until vegetables are just tender but still crisp.
4. In a small bowl, whisk together soy sauce, honey, and rice vinegar. Pour over the vegetables and toss to coat evenly.
5. Return the shrimp to the skillet and toss everything together. Cook for an additional 2-3 minutes, allowing the flavors to combine.
6. Garnish with sesame seeds and fresh cilantro before serving.

This stir-fry is quick, fresh, and full of flavor.

The shrimp adds protein, while the zucchini keeps the dish light and crunchy. It’s an ideal option for a weeknight dinner that’s both satisfying and healthy.

Zucchini and Corn Fritters

These crispy, golden zucchini and corn fritters are the perfect snack or side dish for a summer barbecue or picnic.

The combination of sweet corn and tender zucchini, along with a crispy exterior, makes for a delicious bite. Serve them with a dollop of sour cream or a tangy yogurt dip for extra flavor.

Ingredients:

• 2 medium zucchinis, grated
• 1 cup fresh or frozen corn kernels
• 1/2 cup flour (all-purpose or chickpea flour for gluten-free)
• 1/4 teaspoon baking powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• Salt and pepper to taste
• 2 eggs
• 2 tablespoons fresh parsley, chopped
• Olive oil for frying

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a large bowl, combine the zucchini, corn, flour, baking powder, garlic powder, paprika, salt, and pepper. Stir in the eggs and parsley, mixing until well combined.
3. Heat olive oil in a large skillet over medium heat.
4. Scoop spoonfuls of the fritter mixture into the skillet, flattening them slightly with a spatula. Cook for 2-3 minutes on each side until golden brown and crispy.
5. Remove from the skillet and drain on paper towels.
6. Serve with a dollop of sour cream or a yogurt-based dipping sauce.

These fritters are a great way to incorporate both zucchini and corn into a delicious dish.

They’re crispy on the outside and tender on the inside, with a burst of sweetness from the corn. Perfect for a snack or a side dish to complement your main course!

Zucchini Noodles with Pesto

A lighter alternative to traditional pasta, zucchini noodles (or “zoodles”) pair beautifully with fresh pesto.

This dish is refreshing and packed with flavor, with the creamy pesto sauce coating the tender zucchini noodles perfectly. It’s a fantastic option for a low-carb, gluten-free meal that’s still indulgent and satisfying.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/2 cup fresh basil pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup pine nuts, toasted (optional)
• Fresh Parmesan cheese for garnish
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for added freshness)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add zucchini noodles and sauté for 2-3 minutes until slightly tender but still firm.
2. Remove from heat and toss the zucchini noodles with pesto sauce until well coated. Season with salt and pepper to taste.
3. Garnish with toasted pine nuts, Parmesan cheese, and cherry tomatoes if desired.
4. Serve immediately and enjoy!

This zucchini noodle dish is a healthy, refreshing alternative to traditional pasta.

The pesto adds a burst of flavor, while the zucchini noodles remain light and crisp, making this a perfect dish for warm summer evenings or when you’re craving something lighter.

Zucchini and Sausage Skillet

This hearty zucchini and sausage skillet combines savory sausage with fresh zucchini and other vegetables for a flavorful one-pan meal.

It’s perfect for a quick dinner or even meal prep, and the zucchini adds a refreshing crunch to balance the rich flavor of the sausage.

Ingredients:

• 2 medium zucchinis, sliced
• 1 lb Italian sausage (pork or chicken)
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Remove sausage from casings and crumble it into the skillet.
2. Cook the sausage for 5–7 minutes, breaking it apart as it browns. Once browned, remove the sausage and set it aside.
3. In the same skillet, add the onion, bell pepper, and garlic. Sauté for 3–4 minutes until softened.
4. Add the zucchini, oregano, and red pepper flakes (if using), cooking for another 5 minutes until the zucchini is tender but still firm.
5. Return the sausage to the skillet and stir everything together. Season with salt and pepper to taste.
6. Garnish with fresh parsley before serving.

This skillet meal is a perfect combination of savory sausage and fresh, crisp vegetables. It’s quick to prepare, filling, and a great weeknight dinner.

The red pepper flakes give it just the right amount of heat, but you can adjust it to your liking.

Zucchini and Quinoa Stuffed Peppers

These zucchini and quinoa stuffed peppers are a healthy and satisfying meal, full of plant-based protein and vegetables.

The zucchini adds moisture and texture, while the quinoa makes this dish hearty and filling. It’s a great option for a vegetarian dinner or as a side dish for a larger meal.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked quinoa
• 2 medium zucchinis, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup black beans, drained and rinsed
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar or mozzarella)
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers in a baking dish.
2. In a large bowl, combine cooked quinoa, diced zucchini, corn, black beans, cumin, paprika, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture, pressing it down lightly to pack it in.
4. Top each stuffed pepper with shredded cheese.
5. Drizzle the peppers with a little olive oil and cover the baking dish with foil.
6. Bake for 30 minutes. Then remove the foil and bake for an additional 10 minutes until the peppers are tender and the cheese is melted and golden.
7. Serve hot and enjoy!

These stuffed peppers are colorful, nutritious, and packed with flavor. The quinoa gives them a hearty base, and the zucchini adds a nice crunch.

They’re a great make-ahead option for meal prepping and can easily be customized with your favorite ingredients.

Zucchini and Ricotta Pasta

This light and creamy zucchini and ricotta pasta is a perfect summer meal.

The ricotta adds a silky richness to the dish, while the zucchini adds freshness and texture. It’s a simple yet satisfying meal that can be made in just 30 minutes, perfect for busy nights or a weekend lunch.

Ingredients:

• 2 medium zucchinis, sliced into thin half-moons
• 8 oz pasta (spaghetti, penne, or your favorite shape)
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Zest and juice of 1 lemon
• Fresh basil or parsley for garnish
• Salt and pepper to taste
• Freshly grated Parmesan for serving

Instructions:

1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water and then drain the pasta.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and sauté for 1 minute until fragrant.
3. Add the zucchini to the skillet and sauté for 5–7 minutes until tender but still crisp. Season with salt and pepper.
4. Add the drained pasta to the skillet with the zucchini, tossing to combine. Stir in the ricotta cheese, lemon zest, and lemon juice, adding some reserved pasta cooking water if needed to help create a creamy sauce.
5. Serve with fresh basil or parsley and a sprinkle of Parmesan cheese.

This zucchini and ricotta pasta is light but creamy, with a burst of freshness from the lemon.

The zucchini adds a lovely texture and flavor, making it the perfect dish for a quick and delicious summer dinner.

Zucchini and Tomato Gratin

This zucchini and tomato gratin is a rustic, beautiful dish that captures the essence of summer.

Layers of juicy tomatoes and tender zucchini are baked together with herbs and a crispy parmesan breadcrumb topping. It’s light enough to serve as a side but hearty enough to be a vegetarian main.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 medium tomatoes, thinly sliced
• 1/2 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Arrange alternating layers of zucchini and tomato slices in a greased baking dish, overlapping slightly.
3. Sprinkle minced garlic, thyme, salt, and pepper evenly over the vegetables.
4. In a small bowl, mix breadcrumbs, Parmesan, and olive oil. Sprinkle this mixture on top of the vegetables.
5. Bake for 25–30 minutes, or until the topping is golden and the vegetables are tender.
6. Let it rest for a few minutes before serving.

This gratin is the perfect showcase for ripe summer produce. It’s simple, elegant, and bursting with Mediterranean flavor.

Serve it warm or at room temperature as a side to grilled meats or a crusty bread.

Zucchini and Goat Cheese Flatbread

This zucchini and goat cheese flatbread is a deliciously crisp and creamy creation that makes a fantastic summer appetizer or light lunch.

The tangy goat cheese pairs perfectly with sweet zucchini and a hint of honey, while the flatbread keeps it all crisp and satisfying.

Ingredients:

• 1 pre-made flatbread or naan
• 1 medium zucchini, thinly sliced into ribbons
• 1/2 cup goat cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1/2 teaspoon lemon zest
• Salt and black pepper to taste
• Fresh arugula (optional, for topping)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Brush the flatbread with olive oil. Arrange zucchini ribbons over the top.
3. Dot goat cheese across the flatbread, then season with salt, pepper, and lemon zest.
4. Bake for 10–12 minutes, or until the flatbread is crisp and the cheese is slightly golden.
5. Drizzle with honey and top with fresh arugula if desired. Slice and serve.

This flatbread balances creamy, tangy, and sweet elements with the freshness of zucchini.

It’s perfect for warm evenings with a glass of wine or served at your next summer gathering.

Zucchini and Spinach Lasagna Roll-Ups

These zucchini and spinach lasagna roll-ups are a lighter twist on a classic Italian comfort food.

Thinly sliced zucchini replaces some of the pasta, while creamy ricotta and wilted spinach make the filling rich yet healthy. It’s a dish that feels indulgent but is packed with vegetables.

Ingredients:

• 4 lasagna noodles, cooked and cooled
• 1 medium zucchini, thinly sliced lengthwise
• 1 cup ricotta cheese
• 1/2 cup cooked spinach (excess moisture squeezed out)
• 1/2 cup marinara sauce
• 1/4 cup shredded mozzarella
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• Olive oil for sautéing

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté zucchini slices in a bit of olive oil for 1–2 minutes per side until just tender.
3. In a bowl, combine ricotta, spinach, salt, pepper, and nutmeg.
4. Lay cooked lasagna noodles flat. On each one, layer zucchini slices and then a few spoonfuls of ricotta mixture.
5. Roll up each noodle and place seam side down in a baking dish with a layer of marinara sauce on the bottom.
6. Top with remaining marinara and sprinkle with mozzarella.
7. Cover with foil and bake for 20–25 minutes. Uncover for the last 5 minutes to melt the cheese.

These roll-ups are satisfying, fun to make, and full of nutrients.

They’re a great way to enjoy zucchini in a comforting format without feeling too heavy. Ideal for a family dinner or meal prep for the week.