Head to the farmers’ market, grocery store, or your own garden and gather all the zucchini! I’m sharing my most-loved zucchini recipes, and you’ll find several for every meal and occasion here. Enjoy summer’s favorite vegetable in an easy frittata for breakfast, on zucchini & herbed ricotta flatbread for lunch or dinner, and zucchini oatmeal chocolate chip cookies for dessert.
Dare I say that zucchini is the most underrated ingredient to grace our kitchens? 😉
Sweet & Savory Zucchini Recipe Ideas
Have a surplus of zucchini on your hands and wondering how to use it all?
This totally unassuming green squash is one powerhouse (and versatile!) ingredient to incorporate in recipes—both sweet and savory. Since it’s mostly water, it adds unparalleled moisture in baked goods, just like carrots in carrot cake. Tasters NEVER realize it’s hiding inside, either—in fact, you can’t even detect it in this chocolate zucchini bread.
My chocolate zucchini cake is a consistent reader favorite, especially during the summer months when zucchini is in season. The cake uses a whopping 3 cups of zucchini, and I guarantee it’s the most indulgent way to eat your vegetables!
When it comes to savory recipes, there are virtually endless ways to utilize zucchini. Spiralize it to make zucchini noodles for chicken meatballs or bruschetta chicken. Slice and bake it in my cheesy zucchini casserole, or shred it for these stovetop zucchini fritters. A box grater actually comes in handy for many zucchini recipes!
It’s really easy. Shred the zucchini and then squeeze out as much moisture as you can with paper towels or a clean kitchen linen. Spoon in a zipped-top bag and then flatten out, which makes thawing quicker. Freeze up to 3-4 months. Thaw, then blot dry if it’s super liquid-y. Use in any recipe that calls for shredded zucchini.
Zucchini is also fantastic roasted in the oven with a little garlic and lemon. I LOVE preparing it this way, and I share the recipe details below. Top with some freshly grated parmesan cheese… so good!
Here are 20+ favorite zucchini recipes to try the next time you’re looking for a way to use this MVV…
Most Valuable Veggie, of course.
20+ of My Best Zucchini Recipes
Roasted Lemon Garlic Zucchini
If you find yourself with about 1 and 1/2 pounds of zucchini lying around (not hard to do… about 3–4 medium zucchini!), try roasting it with lemon, garlic, and oregano, and finish it with some fresh parmesan. We gobble it up this way because it’s extremely flavorful and pairs with a variety of main dishes. It’s also pretty tender, without being mushy as long as you cut the zucchini thick enough.
Above all, I love it because it’s extremely quick and easy; and sometimes (ok, most of the time) I don’t want to spend more than 10 minutes prepping a side dish!Print
- 1.5 pounds (about 680g) zucchini (about 3–4 medium)
- 1 Tablespoon (15ml) olive oil
- 1 Tablespoon (15ml) lemon juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (or Italian seasoning blend)
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (30g) freshly grated or shredded parmesan cheese
- optional for garnish: sprinkle of lemon zest, red pepper flakes, and/or fresh parsley
- Preheat oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Slice zucchini into 1/2-inch-thick slices and then halve each slice.
- In a large bowl, combine zucchini, olive oil, lemon juice, garlic, oregano, salt, and pepper. Spread evenly on prepared baking sheet.
- Bake for 15 minutes. Remove from the oven and sprinkle half of the parmesan evenly on top. Return pan to the oven for 3–5 more minutes, until the zucchini is fork-tender without being too soft and mushy.
- Remove from the oven and sprinkle with remaining cheese. Feel free to serve with optional lemon zest, red pepper flakes, and/or fresh parsley garnishes on top.
- Cover leftovers tightly and store in the refrigerator for up to 5 days. Reheat as desired.
- I do not recommend freezing this roasted zucchini because it becomes quite soggy when thawing.
- Herbs: You can substitute Italian seasoning blend for the oregano, or use the same amount of dried thyme, rosemary, or basil. You can also substitute 2 teaspoons of fresh oregano, thyme, rosemary, or basil.
- Serving Size: 1 serving
- Calories: 60
- Sugar: 0.1 g
- Sodium: 254 mg
- Fat: 3.7 g
- Carbohydrates: 4.3 g
- Protein: 4.4 g
- Cholesterol: 2.4 mg
Keywords: zucchini recipes, roasted lemon garlic zucchini