30+ Sweet & Savory Zucchini Recipes

You may not realize it, but zucchini is one of the most versatile garden goodies of the year, which is good news because the backyard harvest is usually prolific. You can slice them up and roast them, spiralize them into noodles, stuff them with other veggies, or you can transform them into a variety of yummy baked goods!

Whether you love zucchini and always have it on hand, or there's that zucchini plant in your garden that just won't quit, check out this expansive list of some of the best zucchini recipes to try out this fall.

Baked Zucchini Recipes

Much like squash, potatoes, and other veggies that take some time to cook, baking your zucchini is an easy way to get a wholesome meal on the table.

Photo Courtesy of Co+op

Garden Vegetable Bake

This is one of those recipes that is perfect for that big haul of veggies you picked up that you don't want to go bad.

Or, maybe your garden is overflowing with so many veggies that you don't know what to do with them all!

Ingredients

  • 1/2 cup quinoa, rinsed

  • 1 cup water

  • 2 tablespoons olive oil

  • 1 medium onion, julienned

  • 1 medium red bell pepper, diced

  • 3 summer squash or zucchini, sliced into 1/4-inch rounds

  • 1 cup sweet peas, fresh or frozen

  • 1 tablespoon dried oregano

  • 1 tablespoon dried basil

  • 1 tablespoon dried thyme

  • 6 ounces tomato paste

  • 2 eggs

  • 1 pound cottage cheese

  • 1 bunch parsley, finely chopped

  • 2 cups provolone cheese, shredded

  • 1 large tomato, sliced

Directions

  1. Preheat oven to 350°F.

  2. In a small saucepan, combine the quinoa and water and bring to a boil. Reduce to a simmer and cook for 20 minutes.

  3. While the quinoa is cooking, heat the olive oil in a large skillet over medium-high heat. Sauté the onions, bell peppers, summer squash, peas, and spices until the squash is soft. Add tomato paste and mix thoroughly. Remove from heat and let cool.

  4. In a small bowl, combine the eggs, cottage cheese, parsley, and 1 cup of shredded provolone.

  5. Combine the cooked quinoa, sautéed vegetables, and cheese mixture, and press into a lightly greased 9x13-inch baking pan. Top with sliced tomatoes and remaining shredded provolone.

  6. Cover and bake for 50 minutes, then uncover and bake an additional 10 minutes, until cheese is browned.

  7. Remove from the oven and let sit 15 minutes before slicing into squares.

Recipe and photo adapted from Co+op

southwestern stuffed zucchini boats

Photo Courtesy of Co+op

Southwestern Stuffed Zucchini Boats

Though this recipe doesn't call for any meat, if you wanted to add a little more protein to the mix, some ground turkey or chicken would do the trick.

Ingredients

  • 4 medium zucchini, cut in half lengthwise

  • 2 tablespoons olive oil

  • 1 cup diced red bell pepper

  • 1/2 cup diced green onions

  • 1 teaspoon ground cumin

  • 4 tablespoons prepared salsa

  • 1 15-ounce can black beans, rinsed and drained

  • 1 cup shredded cheddar cheese

  • Pinch of salt and ground black pepper

  • Dash of hot sauce (optional)

Directions

  1. Preheat the oven to 400°F.

  2. Scoop the flesh out of the zucchini halves. Gently squeeze it to extract any excess liquid, then dice about a cup of the flesh to use for the filling.

  3. Cook the zucchini boats cut side down on an oiled sheet pan for 10-12 minutes. Remove from oven and turn the boats over.

  4. While zucchini is cooking, heat the olive oil in a skillet over medium-high heat. Sauté the red pepper, green onions and zucchini flesh for 3-5 minutes. Add the ground cumin, salsa, and black beans and cook another minute. Remove from heat and stir in the cheese, salt, pepper, and hot sauce if using.

  5. Evenly distribute the filling mixture between the zucchini boats. Return the filled boats to the oven and bake for 10-12 more minutes until cheese is melted.

Recipe and photo adapted from Co+op

Zucchini Lasagna Roll-Ups with Spinach and Basil

If you love lasagna but don't necessarily like the fact that it's so carb-heavy, consider this healthier alternative!

This zucchini lasagna is full of all the yummy parts of lasagna, but with zucchini noodles rather than traditional flour ones.

Serve this dish with a big local salad.

Find the full recipe at Feasting at Home

Spicy Pesto and Cheese Stuffed Zucchini Involtini

Here's another take on the zucchini-instead-of-noodles idea that includes spicy pesto and lots of cheese!

Traditionally, this recipe would be created with eggplant, but this version is perfect for when zucchini is in season.

This recipe calls for a meat sauce, but if you prefer a veggie version, just skip the ground chicken or go with a plant-based option.

Find the full recipe at Half Baked Harvest

Even More Baked Zucchini Recipes

Zucchini Soup & Salad Recipes

Whether you're looking for something warm and comforting or cool and refreshing, here are a few ways to utilize your zucchini in soups and salads.

Photo Courtesy of Co+op

Meze Salad

Eggplant is grilled to perfection before being combined with a variety of Middle Eastern flavors (and zucchini) to create this unique salad.

Ingredients

For the Salad

  • 1 large zucchini sliced into 1/4-inch thick rounds

  • 1 medium eggplant, sliced into 1/8-inch thick rounds

  • 1/4 cup extra virgin olive oil

  • 4 cups baby arugula

  • 1/3 cup chopped dried apricots

  • 2 tablespoons toasted pine nuts

  • 2 tablespoons chopped parsley

  • 1 tablespoon chopped mint

For the dressing

  • 3 tablespoons tahini

  • 2 tablespoons water

  • 1 tablespoon lemon juice

  • 1 clove garlic, minced

  • 1/2 tablespoon honey

  • Salt and pepper to taste

Directions

  1. Preheat an outdoor grill or grill pan to medium-high heat.

  2. Drizzle the zucchini and eggplant slices with the olive oil then place on the grill once hot. Grill for about 3-5 minutes per side until softened and grill marks appear, flip and grill the other side.

  3. Prepare the dressing by whisking together all the ingredients in a small bowl until smooth.

  4. Toss the arugula with half of the dressing and place in a salad bowl.

  5. Arrange the grilled zucchini and eggplant on top of the arugula.

  6. Add the apricots, pine nuts, parsley and mint to the salad bowl and drizzle the remaining dressing on top.

Recipe and photo adapted from Co+op

Pea, Mint, and Zucchini Salad

Inspired by British cuisine, this pea and mint salad takes on some Greek flavors for a refreshing, yet zesty taste.

The peas are marinated in a simple combination of lemon, mint, olive oil, and sugar.

Zucchini, scallions, dill, and feta are mixed in to bring it all together.

Find the full recipe at Edible Seattle

Even More Zucchini Soup & Salad Recipes

Zucchini Pasta Recipes

Zooodles have gained popularity in recent years, and for good reason. They're easy to make, they're good for you, and they're easy to substitute into any pasta dish.

zucchini pesto pasta

Photo Courtesy of Co+op

Zucchini Pesto “Pasta”

Here's a basic pasta that's perfect for trying out zoodles for the first time. Bonus points if the basil for the pesto came from your garden!

Ingredients

  • 1/3 cup unsalted almonds

  • 1/2 cup olive oil

  • 6 to 8 cloves of garlic, peeled

  • 3 packed cups fresh basil leaves, stems removed

  • 1/2 cup grated Parmesan cheese (optional)

  • 1 tablespoon lemon juice

  • 3 pounds zucchini

  • 1 cup halved cherry tomatoes

  • Salt and black pepper to taste

Directions

  1. Using a blender or food processor, process the almonds, olive oil and garlic until they form a slightly-chunky paste. Blend the basil leaves into the almonds, olive oil and garlic, adding in small batches, until it forms a thick smooth paste. Blend in the grated Parmesan cheese and lemon juice until desired consistency and add salt to taste.

  2. Peel the zucchini and cut each in half lengthwise. Hold one half with one hand and use the tip of a spoon to scoop out the seeds. Repeat the process for all the zucchini.

  3. Using a julienne peeler or spiralizer, slice the zucchini into long, thin strips or spirals. Place zucchini “noodles” into a large bowl. Toss the zucchini noodles with the basil pesto, adding the cherry tomatoes before serving.

Recipe and photo adapted from Co+op

Ultimate Zoodles

If you read the intro to these recipes and are asking yourself, "how in the heck do I make zoodles?", here's the recipe for you!

You'll need a basic spiralizer to make the zoodles and just a few common pantry ingredients to toss together a simple sauce.

And if you don't have zucchini on hand, you can use any sturdy root veggie like carrots, turnips, or even beets to make your noodles!

Recipe and photo adapted from Bon Appetit

Cauliflower Gnocchi with Crispy Zucchini and Whipped Goat Cheese

In this pasta recipe, zucchini slices are crisped up and used as a topping rather than the pasta component itself.

As for the pasta, cauliflower is transformed into gnocchi and arranged on a bed of creamy whipped goat cheese.

Though this recipe is entirely plant-based, it's full of rich flavor that is very reminiscent of a traditional restaurant-style Italian dish.

Recipe and photo adapted from Half Baked Harvest

Even More Zucchini Pasta Recipes

Grilled & Pan-Fried Zucchini Recipes

Grilling or pan-frying your zucchini gives it a crispy texture that's totally satisfying and full of farm-fresh flavor.

grilled veggies and smoked paprika vinaigrette

Photo Courtesy of Co+op

Grilled Veggies with Smoked Paprika Vinaigrette

Looking for a quick and easy way to grill up your zucchini along with all your other BBQ foods?

Consider this simple recipe that combines grilled veggies and smokey paprika dressing.

Ingredients

For the Vinaigrette

  • 1/2 cup white wine vinegar

  • 1/2 cup olive oil

  • 1/3 cup honey

  • 1/2 cup green olives

  • 1 tablespoon Dijon

  • 1 tablespoon smoked paprika

  • 3 cloves garlic, minced

  • 1/4 cup packed fresh basil leaves

  • 1 teaspoon of sea salt

For the Vegetables

  • 2 tablespoons vegetable oil

  • 1/2 cup baby carrots, cut in half lengthwise

  • 1 1/2 cups halved button mushrooms

  • 1 cup cherry tomatoes, halved

  • 1 large red onion sliced into

  • 1/2-inch thick slices

  • 2 zucchini, ends trimmed, halved lengthwise

  • 1-pound bag washed mixed salad greens

Directions

  1. Place all ingredients for the vinaigrette in a blender or food processor. Blend until emulsified and set aside.

  2. Heat the grill over medium-high heat. Drizzle all the vegetables with vegetable oil. Place the carrots on the grill, turning every 4 to 5 minutes, until you can pierce them with a fork (15 to 20 minutes total).

  3. Make a foil packet for the mushrooms and tomatoes and place on the grill, or use a grilling basket to cook for 6 to 8 minutes, until cooked through. Next, grill the onion and zucchini until tender, approximately 3 to 5 minutes per side.

  4. Arrange salad greens on a serving platter, place grilled vegetables atop the greens, and drizzle with the vinaigrette to taste. Leftover dressing will keep refrigerated for a week or more.

Recipe and photo adapted from Co+op

grilled marinated zucchini

Photo Courtesy of Co+op

Grilled Marinated Zucchini

Grilling up your zucchini gives it a little extra crisp and a slight charred flavor that pairs well with the simple lemon marinade included in this recipe.

Ingredients

  • 1 pound zucchini

  • 2 tablespoons olive oil

  • 2 tablespoons minced garlic

  • Zest from 1 lemon

  • 2 tablespoons lemon juice

  • 1 tablespoon red wine vinegar

  • 1 teaspoon dried oregano

  • Salt and black pepper to taste

  • 1/4 teaspoon crushed red pepper flakes (optional)

Directions

  1. Remove the ends from the zucchini and slice them lengthwise into halves or thirds.

  2. In a small bowl, whisk together the olive oil, garlic, lemon zest and juice, vinegar and spices. Place the zucchini in a large dish or on a rimmed sheet pan and pour the marinade over the zucchini. Let sit for 30 minutes or more, stirring occasionally.

  3. Preheat grill to medium-high heat. Grill the zucchini slices for 3 to 4 minutes on each side, basting with any remaining marinade when flipping. Serve warm.

Recipe and photo adapted from Co+op

Grilled Zucchini with Chimichurri Vinaigrette

Chimichurri is an Argentine-based vinaigrette that is super zesty and perfect for marinating meat and veggies.

In this recipe, zucchini is grilled up to crispy perfection and slathered with chimichurri.

Serve these hot off the grill, or marinate them in the chimichurri for a few hours before serving them at room temperature.

Find the full recipe at Edible Seattle

Zucchini-Lentil Fritters With Lemony Yogurt

Crispy, crackly, and full of flavor, these zucchini-lentil fritters are inspired by traditional Bengali onion snack piyaju.

Lentils, zucchini, onions, and a variety of herbs and spices are formed into fritters before being fried up in ghee.

Serve them with lemony yogurt for a refreshing citrusy punch.

Find the full recipe at Bon Appetit

Even More Grilled & Pan-Fried Zucchini Recipes

Zucchini Baked Goods

And if you're the type of zucchini eater that likes it hidden inside of yummy desserts, here are the recipes for you!

Chocolate Chunk Almond Butter Zucchini Bread

If you're not super into zucchini, but you are super into chocolate, this is a great recipe to get you started.

Zucchini is grated nice and thin and added to the batter before being baked and topped off with butter or honey.

Need a gluten-free option? Simply sub in the same amount of gluten-free flour for the traditional flour that's called for.

Find the full recipe at Half Baked Harvest

Zucchini Cornbread

Here's another baked good that calls for grated zucchini!

But here, the finished product is definitely more savory, and perfect as a side for chili or soup!

This cornbread is infused with Mexican spices and fresh corn making it the perfect early Fall recipe to enjoy on a rainy day.

Find the full recipe at Feasting at Home

Even More Zucchini Baked Goods

How To Store Zucchini

No one wants a squishy, wet zucchini mess in their fridge’s crisper! Before your zucchini becomes too far gone, consider these storage tips!

  • At Their Freshest: 5 days

  • Optimal Storage: Do not wash until ready to use. Store in a breathable bag in the high-humidity drawer of the refrigerator. Wrap cut ends with a damp cloth. Handle carefully, as bruising can reduce vitamin content.

  • Freezing: Zucchini also freezes very well! To maintain the quality, wash, chop, blanch, immerse in ice water, drain, dry, and then place in an airtight container. Or shred raw zucchini and place in an airtight container.

  • How to Use It Up/Revive It: Limp carrots and carrot tops can be used in soups, stews, and stock. To revive limp carrots, toss them in an ice bath for 15 minutes before draining, chopping, and snacking.

Co-op RecipesLeigha Staffenhagen