50 zucchini recipes

1. Scrambled eggs with zucchini, cheese and bacon. Saute 1 1/2 cups grated zucchini in butter until dry. Add 3 beaten egg whites; cook as if scrambled. Add 1/4 cup grated Pepper Jack cheese; cook until the cheese is melted. Serve on a toasted, buttered bun with cooked bacon.

2. Zucchini frittata. Sauté 1 medium sliced ​​zucchini and 1 large peeled potato in olive oil in a medium ovenproof nonstick skillet until soft; season with salt and pepper. Whisk 8 eggs with 1/2 cup grated Parmesan, 1/4 cup cream, 1/2 teaspoon salt, and a couple of grinds of pepper. Pour over the vegetables. Bake for about 15 minutes at 400°F (200°C), until the eggs are set.


3. Ricotta pancakes. Stir 1 cup grated zucchini, 3/4 cup ricotta, and the zest of 1 lemon into 2 cups prepared pancake batter and cook. Serve with butter and honey.

4. Cheddar Scones. In a food processor, combine 2 1/2 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Add 4 ounces cold diced butter; process until coarse crumbs form. Beat in 1 egg and 1/3 cup cream. Add 1 cup each grated zucchini, grated Cheddar, and 2 tablespoons chopped chives. Process until large clumps form. Using your hands, flatten into a 1-inch-thick circle on a parchment-lined baking sheet; cut into 12 triangles and separate. Bake at 400°F (200°C) until golden brown, 20 to 25 minutes.

5. Zucchini smoothie. Puree 3 cups each sliced ​​zucchini and coconut water, 2 cups each diced pineapple and baby kale or spinach, 1 cup frozen diced mango and a 2-inch piece of peeled ginger (cut into slices).

6. Lemon and poppy seed muffins. Combine 2 cups flour, 3/4 cup sugar, 1.5 teaspoons baking powder, and 1/2 teaspoon salt. Whisk together 3/4 cup each milk and vegetable oil, 2 eggs, 1.5 cups grated zucchini, 2 tablespoons poppy seeds, 2 teaspoons grated lemon zest, and 1 teaspoon vanilla. Fold the wet ingredients into the dry ingredients. Divide among 12 lined muffin tins. Bake at 350°F (180°C) for about 20 minutes, until a toothpick inserted in the center comes out clean.


7. Cornbread with zucchini. Combine 2 cups flour, 1 cup sugar, 2/3 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda. Whisk together 1 cup each grated zucchini and milk, 8 ounces melted butter, and 2 eggs. Stir wet ingredients into dry ingredients. Grease a 10-inch (25-cm) cast-iron skillet. Pour in the batter and smooth the top; bake at 375°F (190°C) for 40-45 minutes, until a toothpick inserted in the center comes out clean.

8. Focaccia with zucchini. On a greased baking sheet, stretch 1 pound (450 g) of room-temperature pizza dough into a 9 x 12-inch (23 x 30 cm) oval, about 0.6 cm thick. Top with 6 sliced ​​zucchini flowers and 1 teaspoon chopped rosemary. Layer small zucchini and yellow squash (sliced), overlapping slightly. Drizzle with olive oil and sprinkle with flaky sea salt. Bake at 450°F (230°C) until golden brown, 25-30 minutes.


9. Zucchini and ricotta toast. Combine 1 1/2 cups grated zucchini, 1 cup ricotta, and 1 tablespoon chopped mint; season with salt and pepper. Spread on toasted bread; drizzle with olive oil, sprinkle with flaky sea salt, and top with sliced ​​zucchini blossoms.


10. Halloumi in zucchini slices. Slice 8 ounces (230 g) of halloumi cheese crosswise into 8 rectangles. Using a mandoline, cut 8 long slices from 1 medium zucchini; wrap each slice tightly around the cheese and secure with a toothpick or a small wooden skewer (soaked in water). Brush with olive oil. Grill over medium heat, turning, for 4-5 minutes, until charred. Serve with lemon wedges.

11. Grilled zucchini. Slice 2 medium zucchinis lengthwise into 1/4-inch-thick slices; toss with olive oil, salt, and pepper. Grill over medium-high heat until lightly charred and tender, 2 minutes per side.

12. Rollatini. Combine 3/4 cup ricotta, 1/3 cup Parmesan, 1 egg, and 2 tablespoons chopped parsley. Grill zucchini (No. 11); top each slice with 1 tablespoon ricotta. Roll; arrange seam-side down in a baking dish. Top with 1 cup marinara sauce. Bake at 425°F (220°C) for 25 minutes.

13. Zucchini and Corn Tacos. Grill zucchini (No. 11), tossing with 1 teaspoon cumin before grilling; shred. Serve in tortillas with toasted corn kernels, salsa, and crumbled queso fresco.

14. Zucchini dip. Make grilled zucchini (No. 11). Puree with 1/4 cup mint leaves, 1 clove garlic, the juice of 1 lemon, 3 tablespoons each tahini and olive oil; season with salt. Thin with water. Sprinkle with paprika. Serve with pita bread.

15. Tzatziki sauce. Combine 2 cups Greek yogurt, 1/2 cup grated zucchini (squeezed dry), 1 minced garlic clove, 2 tablespoons each olive oil, chopped dill, and mint; season with salt.

16. Salsa with zucchini. Combine 2 cups diced tomatoes, 1 cup diced zucchini, 1/4 cup each chopped cilantro and red onion, 2 tablespoons each pickled jalapeños and brine, 1 tablespoon olive oil, and 1 teaspoon honey; season with salt.

17. Salsa Verde. Puree 1 cup sliced ​​zucchini, 1/2 bunch chopped parsley, 2 cloves garlic, 1/2 cup olive oil, 1 tablespoon capers, and 6-10 anchovies; season with salt.

18. Pesto with zucchini. In a food processor, puree 1 cup each basil and sliced ​​zucchini, 1/3 cup each Parmesan and toasted pine nuts, 1 clove garlic, the juice of 1 lemon, and 1/4 teaspoon red pepper flakes. Add 1/3 cup olive oil and process until smooth; season with salt.

19. Sauteed zucchini. Sauté 2 sliced ​​celery stalks, a chopped fennel head and onion, and 3 crushed garlic cloves in olive oil over medium heat for 5 minutes. Add 3 cups each sliced ​​zucchini, yellow squash, and bell pepper; cook for 5 minutes. Add 1/2 cup water, 2 tablespoons each red wine vinegar and tomato paste, and 2 teaspoons sugar. Simmer, covered, for 15 minutes. Stir in chopped olives and parsley.

20. Gazpacho. Soak 2 slices of white bread in 1 cup of cold water. Puree in a blender with 2 cups of chopped zucchini, adding 1/2 cup each of green grapes, almonds, and olive oil, 1 clove of garlic, 1 teaspoon each of sherry vinegar and salt, and blitz for 2 minutes. Cool.

21. Salad with zucchini and carrots. Using a vegetable peeler, peel 1 pound of zucchini and carrots into long strips. Add 1/4 cup each chopped parsley, olive oil, and the juice of 1 lemon; season with salt.


22. Marinated zucchini. Toss 2 medium zucchini and 1 sliced ​​red onion with 2 tablespoons salt; let drain in a colander for 2 hours. Bring 1 cup apple cider vinegar, 1/2 cup water, 1/4 cup sugar, and 1 teaspoon pickling spice to a boil; pour over vegetables. Cool; refrigerate (up to 5 days).

23. Zucchini chips. Using a vegetable peeler, peel 1 medium zucchini into long strips; add 1/4 cup each flour and grated Parmesan cheese, mixed with 1/4 teaspoon salt; toss to coat. Deep-fry in batches at 325°F (162°C) (mix equal parts olive oil and vegetable oil), stirring with a fork to loosen, until golden brown and crisp. Drain on a wire rack; season with salt.


24. Turkish zucchini fritters. Combine 1 1/2 cups grated zucchini with 1/2 teaspoon salt; let drain in a colander for 30 minutes. Squeeze dry. Add 2 eggs, 1/2 cup flour, 1/4 cup each chopped green onions, onions, dill, parsley, and crumbled feta. Fry in 1 tablespoon batches in plenty of olive oil over medium heat until golden brown, 2-3 minutes per side. Serve with yogurt mixed with minced garlic and dill.

25. Tempura with zucchini. Whisk together 1 cup each of pastry flour and sparkling water with 1/2 teaspoon of salt. Working in batches, dip the zucchini blossoms and halved baby zucchini into the batter; deep-fry in vegetable oil at 350°F (182°C) until crisp, 2 minutes. Drain on a wire rack; season with salt. Serve with ponzu sauce and lemon wedges.

26. Breaded zucchini. Combine 1/4 cup each panko breadcrumbs, grated Parmesan cheese, and 1/2 teaspoon salt on a plate. Halve 1 medium zucchini crosswise; slice lengthwise into thin slices. Dip in 2 beaten eggs, then roll in the breadcrumbs and cheese. Fry in plenty of olive oil over medium heat until golden brown, 2-3 minutes per side. Drain on a wire rack; season with salt. Serve with lemon wedges.

27. Cheese sandwiches with zucchini. Prepare the breaded zucchini (No. 26); place on the bottom of split buns, alternating with marinara sauce and fresh mozzarella. Bake under high heat until the cheese is melted; assemble the sandwiches.

28. Quesadilla. Saute 1/2 medium zucchini, onion, and poblano chili pepper, along with 6 sliced ​​squash florets, with 1/4 teaspoon salt in butter over medium-high heat until softened. Divide between 2 large wheat tortillas along with 1 cup shredded Jack cheese. Fold in half and cook in a large, buttered skillet over medium heat until golden brown and the cheese is melted, 3 minutes per side.


29. Zucchini tart. On a lightly floured surface, roll out 1 sheet of thawed puff pastry into a 9 x 11-inch rectangle. Prick the surface all over with a fork; bake on a baking sheet at 400°F (200°C) for 15 minutes. Brush the crust with 1/4 cup store-bought sun-dried tomato pesto mixed with 2 tablespoons olive oil. Top with 1 cup grated mozzarella, 1 small zucchini and 1 yellow squash (sliced), a few rosemary leaves, and sliced ​​green onions. Season with salt and pepper. Bake for 15 minutes, until bubbly.

30. Ranch sauce. In a blender, puree 1/2 cup each mayonnaise, sour cream, and buttermilk, 1 cup sliced ​​zucchini, 1/4 cup each chopped parsley, dill, and green onion, 2 teaspoons white wine vinegar, 1 teaspoon each Worcestershire sauce and salt, and a pinch of cayenne pepper.

31. Bean salad with zucchini. Make Ranch Dressing (No. 30). Boil 1 medium whole zucchini and 1 yellow squash in salted water for 10 minutes; drain. Cool; dice. Toss with 3/4 cup dressing, 1/2 sliced ​​red onion, and 1 can red beans (16 ounces, drained and rinsed). Season with salt.

32. Pasta salad with zucchini. Whisk together 1/2 cup sour cream and mayonnaise, 1 tablespoon each mustard, apple cider vinegar, and pickle relish, and 1 teaspoon sugar. Add 1 pound cooked short pasta, 1 1/2 cups each diced zucchini and bell pepper, 1/2 cup chopped green onions, and 1/4 cup chopped dill; season with salt.

33. Baked zucchini. Slice 2 medium zucchini into 1/2-inch-thick slices; toss with 2 tablespoons olive oil, 1 teaspoon thyme leaves, 1 minced garlic clove, 1/2 teaspoon salt, and a couple of grinds of pepper. Bake at 450°F (230°C) until tender, 10 minutes.

34. Spicy potato salad. Make Baked Zucchini (No. 33). Boil 8 ounces (230 g) new potatoes in salted water for 10 to 15 minutes; drain. Combine 1/4 cup olive oil with 1 tablespoon harissa; toss with zucchini, potatoes, 1/4 cup green olives, 1 sliced ​​celery stalk, and 2 tablespoons chopped celery leaves.


35. Zucchini coleslaw. Thinly slice 2 medium zucchini. Whisk together 1/2 cup mayonnaise, 3 tablespoons rice vinegar, 2 teaspoons each sugar and Sriracha; toss with zucchini, 1 cup grated carrot, 1/2 thinly sliced ​​red onion, and 1/2 teaspoon salt.

36. Zucchini succotash. Sauté 1 chopped green onion in butter over medium heat until softened. Add 2 cups each diced zucchini and corn kernels, 1 teaspoon thyme leaves, a pinch of cayenne pepper, and salt. Cook for 5 minutes. Add 1/2 cup heavy cream. Cook until the vegetables are tender, 3 minutes.

37. Gratin. Cook the sliced ​​onion in 3 tablespoons butter in an ovenproof skillet over medium-high heat for 3 minutes. Add 2 medium sliced ​​zucchini and 1/2 teaspoon salt; cook for 4 minutes. Add 2 tablespoons flour; cook, stirring, for 1 minute. Whisk in 1 cup milk, 1/2 teaspoon salt, and a pinch of cayenne; cook, stirring, for 2 to 3 minutes, until thickened. Sprinkle with 1 cup grated Havarti-dill cheese, 1/4 cup bread crumbs, and chopped parsley. Bake over high heat until golden brown.

38. Stuffed zucchini. Halve 2 large zucchini lengthwise; scoop out the seeds and flesh and toss with 2 cups cooked rice, 12 ounces ground beef, 1/4 cup grated Parmesan, 1 egg, 1 tablespoon each chopped lemon zest, chives, and parsley, and 1 1/2 teaspoons salt. Spoon onto the zucchini halves and bake in a baking dish at 350°F (190°C) for 45 minutes. Sprinkle with Parmesan and parsley; drizzle with olive oil.

39. Grilled cheese sandwich. Layer grated zucchini, mozzarella slices, and jarred tapenade between two slices of sourdough bread. Cook in a buttered nonstick skillet over medium heat for 3-4 minutes per side, until the cheese is melted.

40. Fried rice with zucchini. Heat 2 tablespoons vegetable oil in a wok over high heat; add 2 tablespoons each chopped peeled ginger, garlic, and green onion. Stir-fry for 30 seconds. Add 1 cup each sliced ​​zucchini and yellow squash. Stir-fry for 3 minutes; discard. Heat 1 tablespoon vegetable oil, then add 2 beaten eggs; stir-fry for 2 minutes. Stir in the vegetables and 2 cups cooked rice.

41. Sweet and sour pork with zucchini. Combine 1 teaspoon each rice vinegar, soy sauce, 1/2 teaspoon each sesame oil, and sugar; marinate 8 ounces (230 g) thinly sliced ​​pork tenderloin in the mixture. Heat 1 tablespoon vegetable oil in a nonstick skillet over high heat. Cook, stirring constantly, for 2 minutes, until cooked through; remove. Add 1 tablespoon vegetable oil and 3 sliced ​​garlic cloves; cook, stirring constantly, for 30 seconds. Add 2 medium thinly sliced ​​zucchini and 1/2 teaspoon salt; cook, stirring constantly, for 3 minutes. Stir in the pork, 1/2 teaspoon each sugar, and rice vinegar.

42. Zucchini "noodles". Slice 2 medium peeled zucchini lengthwise with a mandoline fitter. Toss with 3/4 teaspoon salt; let drain in a colander for 20 minutes. Rinse and pat dry. Add 1 tablespoon each of Sriracha sauce and dark sesame oil; toss to combine. Sprinkle with sesame seeds.

43. Meatloaf with zucchini. Combine 1/3 cup ketchup, 2 tablespoons each brown sugar, and mustard. In a food processor, finely chop 1 small zucchini and 1/2 onion; combine with 1 pound meatloaf mixture, 1 egg, 1/4 cup bread crumbs, and 1 teaspoon salt. Form into a 1.5-inch-thick loaf; top with sauce. Bake at 350°F (180°C) for 1 hour.

44. Chicken meatballs. Combine 1.5 cups grated zucchini, 1 pound ground chicken, 1 egg, 1/3 cup each grated Parmesan and bread crumbs, and 1 teaspoon salt. Form into 12 balls. Bake for 30 minutes at 350°F (180°C). Simmer in marinara sauce for 10 minutes.


45. "Cacho-e-pepe". Toss 5 cups grated zucchini, 1/2 cup each grated Parmesan and Pecorino, 4 tablespoons butter, and 2 tablespoons chopped mint with 1 pound warm spaghetti; season with salt and pepper.

46. ​​Pasta Amatriciana. Sauté 4 slices chopped bacon in olive oil over medium heat until crisp. Add 1 sliced ​​onion; cook 6 minutes. Add 1 1/2 cups diced zucchini, 1/2 cup water, and 1 can (790 g) tomato puree; season with red pepper flakes and salt. Simmer 15 minutes. Toss with 1 pound warm pasta and basil.

47. Zucchini bread. Combine 1 1/2 cups flour, 1 cup sugar, 1/2 teaspoon each baking powder, baking soda, and salt. Whisk together 2 eggs, 1 1/2 cups grated zucchini, 1/2 cup vegetable oil, and 1 teaspoon vanilla. Fold the wet ingredients into the dry ingredients. Grease an 8-inch (20 cm) baking pan. Pour in the batter; bake at 325°F (160°C) until a toothpick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Cool.

48. Almond Zucchini Pie. Whisk together 110g melted butter, 1.25 cups sugar, and a pinch of salt. Beat in 4 eggs, one at a time, then 1 cup each almond flour and all-purpose flour, and 1.5 cups grated zucchini. Grease and flour a 9-inch (23cm) baking pan; line with parchment paper. Pour in the batter; bake at 325°F (160°C) until golden brown, 40-45 minutes.

49. Zucchini cookies. Whisk together 3/4 cup flour, 1/2 teaspoon each baking powder and salt. Melt 8 ounces semisweet chocolate with 6 tablespoons butter. Beat 2 eggs and 2/3 cup sugar with an electric mixer on medium-high speed for 4 minutes. Beat in the melted chocolate and 1 teaspoon vanilla, then the flour mixture and 1 cup each chopped walnuts, chocolate chips, and grated zucchini. Drop 1 tablespoon at a time onto parchment-lined baking sheets, spacing them 2 inches apart; bake at 350°F (180°C) for 15 minutes.

50. Zucchini cocktail. Muddle zucchini slices with mint sprigs in a shaker. Add ice, 3/4 cup Pimm's liqueur, 1/4 cup lemon juice, and 2 teaspoons sugar. Shake; strain into 2 glasses filled with ice. Top with ginger beer. Garnish with zucchini sticks, strawberries, and mint.