Zucchini season hits hard, and suddenly you’ve got more green squash than counter space. The good news? It’s one of the most versatile vegetables around. From quick snacks to hearty mains, easy recipes with zucchini can handle it all. They work just as well for weeknight dinners as they do for casual weekend cooking. If you’ve got a garden haul, these ideas will help you put it to good use before the next basket shows up.
Zucchini and Corn Fritters
These fritters fry up with a crisp outer layer and a soft, flavorful middle. The corn adds a subtle sweetness that works well with the zucchini. Serve them with a simple dip or alongside a salad for a quick side. They’re an easy choice for anyone looking to add variety to a meal.
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Zucchini Slice
This baked dish layers shredded zucchini with eggs, cheese, and seasonings for a balanced bite in every square. It holds up well for breakfast, lunch, or a light dinner. You can pack it for work or serve it warm at the table. It’s one of those easy recipes with zucchini that works for any day of the week.
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Zucchini & Potato Cheese Omelet
Shredded zucchini and tender potatoes cook together in this hearty omelet, with melted cheese tying it all together. It’s filling without being heavy and comes together in minutes. Perfect for mornings when you need something more than just toast. You can even serve it with a side of fresh fruit.
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Crispy Zucchini
Thin slices of zucchini get coated in a parmesan and breadcrumb mix before crisping up in the air fryer. The result is a light snack or side that’s ready in less than 15 minutes. You can pair them with marinara or enjoy them plain. They’re one of the easiest recipes with zucchini for quick weeknight cooking.
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Fresh Zucchini Salad
Paper-thin zucchini ribbons get tossed with lemon vinaigrette, fresh basil, and a sprinkle of cheese for a refreshing side dish. Hazelnuts add a bit of crunch without overpowering the vegetables. It comes together in just minutes, which is perfect for warm weather. Serve it chilled for the best texture.
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Grilled Zucchini
Sliced zucchini cooks quickly over the grill, picking up a hint of smoky flavor. A light brush of olive oil and seasonings keeps the texture tender but not mushy. It’s simple enough for a weeknight and still works for a cookout. Definitely one of the easy recipes with zucchini you’ll return to often.
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Vegetarian Zucchini ‘Crab’ Cakes
Grated zucchini blends with herbs, breadcrumbs, and Old Bay seasoning for a flavorful patty that cooks up golden brown. These work well as an appetizer, light lunch, or sandwich filling. You can serve them with tartar sauce or lemon wedges. They’re a smart way to serve vegetables in a new format.
Get the Recipe: Vegetarian Zucchini ‘Crab’ Cakes
Caprese Zucchini Cups
Hollowed zucchini rounds get filled with tomato, mozzarella, and fresh basil before a quick bake. You can serve them warm or chilled, making them flexible for any gathering. A drizzle of balsamic adds the final touch. This is one of those easy recipes with zucchini that looks good on any table.
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Zucchini Dal
Lentils simmer with zucchini and spices for a warming, protein-rich dish. The zucchini softens into the broth, adding flavor without losing all its texture. It stores well in the fridge for a few days, so it’s great for meal prep. Pair it with rice or flatbread for a complete dinner.
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Tuna Stuffed Zucchini Boats
Halved zucchini gets filled with tuna, egg, and breadcrumbs, then baked until tender. The filling holds together well and develops a light crust on top. It’s a simple option for busy nights that still feels homemade. Leftovers reheat nicely for lunch the next day.
Get the Recipe: Tuna Stuffed Zucchini Boats
Zucchini Corn Fritters
I mix sweet corn and shredded zucchini into a quick buttermilk batter, then fry them until golden before finishing in the oven. The outside stays crisp while the inside stays soft and flavorful. They’re simple to throw together and work well if you swap in gluten-free flour. I usually eat them hot with a squeeze of lemon.
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Zucchini Flower Pasta
Cooking pasta risotto-style gives this dish a creamy texture without needing heavy sauce. The zucchini flowers add a fresh, mild flavor that keeps it light. It’s quick enough for a weeknight but feels like something from a nice restaurant. I’ve impressed more than one friend with it.
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Zucchini Pancakes with Bacon and Eggs
I whip up these zucchini pancakes for breakfast, lunch, or dinner depending on my mood. The crispy bacon and runny egg yolk make each bite rich and flavorful. Keeping the yolk soft lets it coat the pancakes like sauce. It’s one of those meals that always disappears fast.
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Zucchini Tempura
I slice the zucchini thin, coat it in a light batter, and fry it until crisp. It’s perfect for dunking into a spicy dip or soy sauce. The crunch holds up well for a while, so it works for snacking at the table or while standing around the kitchen. I usually end up eating half before I serve it.
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Zucchini Pie
I layer zucchini, cheese, and onion into a savory pie that bakes until golden. The texture turns soft without getting watery, and the cheese brings everything together. It’s easy enough for a weeknight but also works for a potluck. I like it best slightly warm.
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Salmon Zucchini Orzo Pasta
Pan-seared salmon pairs with creamy orzo and plenty of fresh zucchini in this quick dinner. Corn and basil add a sweet, fresh touch that feels summery even in the middle of winter. The whole thing comes together in under an hour. Leftovers reheat well for lunch the next day.
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Teriyaki Beef Udon Noodles
I sear thin slices of beef, toss them with chewy udon noodles, and coat everything in teriyaki sauce. The noodles soak up the flavor while staying tender. It’s a 30-minute dinner that tastes like it took much longer. I like adding extra veggies for color and crunch.
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Zucchini Muffins
These savory muffins mix shredded zucchini with vegan cheese for a hearty bite. They bake up soft inside with a lightly crisp top. I like them warm for breakfast, but they also work as a quick snack. They freeze well, so I keep a batch on hand.
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Turkey Zucchini Meatballs
Ground turkey and grated zucchini cook together to make juicy, flavorful meatballs. They brown nicely on the outside while staying tender inside. I serve them with rice, pasta, or just a simple salad. They’re great for prepping ahead and reheating during the week.
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Zucchini Salad
I toss thin slices of zucchini with lemon juice, fresh mint, and feta cheese for a bright, fresh side dish. The flavors blend quickly, so it’s ready in minutes. It’s especially good on hot days when you don’t want to cook. I sometimes add toasted nuts for extra crunch.
Get the Recipe: Zucchini Salad
