10+ Zucchini Recipes You’ll Love to Try Today

Zucchini’s one of those veggies that just fits in everywhere. You can cook it in so many ways—bake it, sauté it, toss it into salads, or even sneak it into bread.

It’s easy, healthy, and honestly, it doesn’t take much to make it taste good. Whether you’re in the mood for something basic or want to get a little wild, there’s a zucchini recipe out there for you.

You can bake, sauté, or add zucchini to salads and baked goods. The results? Almost always good.

These recipes are straightforward. Perfect for anyone who wants to eat well without overcomplicating things.

Ingredients

• Zucchini
• Olive oil
• Salt
• Pepper

Cooking Instructions

1. Wash and slice the zucchini however your recipe calls for.
2. If you’re baking, set your oven to 400°F (200°C).
3. Cook zucchini your way—bake, sauté, or throw it into another dish.
4. Season with salt, pepper, and whatever else you like.

1) Quick & Easy Baked Zucchini

Baked zucchini is about as easy as it gets. Just a quick prep, pop it in the oven, and you’ve got a side that goes with almost anything.

Slice your zucchini evenly. Sprinkle on salt, pepper, and a drizzle of olive oil. If you’re feeling it, add garlic or herbs.

Bake at 400°F (205°C) until the slices are tender with a hint of golden brown—usually 15 to 20 minutes. Watch so they don’t burn.

Ingredients

• 2 medium zucchinis
• 1-2 tablespoons olive oil
• Salt, to taste
• Pepper, to taste
• Optional: garlic powder or herbs

Cooking Instructions

1. Preheat oven to 400°F (205°C).
2. Slice zucchinis into ½-inch thick pieces.
3. Toss zucchini with olive oil, salt, pepper, and any extras.
4. Spread in a single layer on a baking sheet.
5. Bake for 15-20 minutes until tender and golden.

2) Sauteed Zucchini with Parmesan

Sauteed zucchini with Parmesan is a classic. Cook zucchini slices in olive oil or butter until they soften and brown just a bit.

Toss in some minced garlic for extra punch. When the zucchini’s almost done, sprinkle on Parmesan.

Let it melt and get a little creamy. Add salt, pepper, and maybe a pinch of Italian herbs if you want.

Ingredients:

• 2 medium zucchinis, sliced
• 2 tablespoons olive oil or butter
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Optional: Italian herbs

Cooking Instructions:

1. Heat oil or butter in a pan over medium heat.
2. Add garlic and cook for about a minute.
3. Toss in zucchini slices; sauté for 5-7 minutes until they’re tender and golden.
4. Season with salt, pepper, and herbs.
5. Sprinkle Parmesan, cook another minute until it melts.
6. Serve warm.

3) Zucchini Bread

Zucchini bread is one of those sneaky-good recipes. It’s moist, just sweet enough, and has a little cinnamon warmth.

If you want crunch, toss in some walnuts. You really don’t need any fancy equipment for this one.

It’s great for breakfast or a snack. You can make one loaf or two, depending on how much zucchini you’ve got.

Baking it fills your kitchen with that cozy, sweet smell. Hard to beat.

Ingredients

• 3 large eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups grated zucchini
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup chopped walnuts (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Grease and flour two 9×5 inch loaf pans.
3. Beat eggs, sugar, and oil together.
4. Stir in zucchini and vanilla.
5. Mix flour, baking powder, baking soda, cinnamon, and salt in another bowl.
6. Combine dry with wet ingredients.
7. Fold in walnuts if you want.
8. Pour batter into pans.
9. Bake 50-60 minutes, or until a toothpick comes out clean.
10. Cool before taking the bread out.

Try Mom’s Zucchini Bread if you want more tips.

4) Zucchini Fritters

Zucchini fritters are a clever way to use up extra zucchini. They turn out crispy outside, soft inside—super satisfying.

Grate your zucchini, mix with eggs, flour, and a pinch of salt. Cheese and green onions add flavor.

Fry spoonfuls in a pan until both sides are golden. It’s quick, and honestly, kids usually love them.

Ingredients

• 1½ pounds zucchini
• 1¼ teaspoons salt
• 1 large egg
• ½ cup all-purpose flour
• ⅓ cup chopped green onions
• ½ cup grated cheese (optional)

Cooking Instructions

1. Grate zucchini, sprinkle with 1 teaspoon salt, and let it sit 10 minutes.
2. Squeeze out as much water as you can.
3. Mix zucchini, egg, flour, green onions, cheese, and the rest of the salt.
4. Heat oil in a pan over medium heat.
5. Drop spoonfuls of batter in, flatten a bit.
6. Cook 3–4 minutes per side until golden.
7. Drain on paper towels.

For a step-by-step, check out Natasha’s Kitchen.

5) Creamy Roasted Zucchini

Creamy roasted zucchini is comfort food with a veggie twist. Roast thick zucchini slices till they’re tender and caramelized.

Mix them with a quick cream sauce. Parmesan adds richness, and a handful of herbs or a squeeze of lemon perks it up.

You can serve it as a side or let it stand alone for a light main.

Ingredients

• 2 to 3 medium zucchini
• 1 teaspoon kosher salt
• 2 tablespoons neutral oil (canola, vegetable, or avocado)
• ¼ cup heavy cream
• ¼ cup grated Parmesan cheese
• Fresh herbs (optional)
• Lemon juice (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Slice zucchini into thick rounds.
3. Toss with oil and salt.
4. Lay slices in a single layer on a baking sheet, cut side down.
5. Roast 15-20 minutes until browned and soft.
6. Mix cream and Parmesan in a small bowl.
7. Pour over hot zucchini.
8. Add herbs or lemon if you like.
9. Serve warm.

You can find a more detailed version at Hip Foodie Mom or EatingWell.

6) Zucchini Stir Fry

Zucchini stir fry comes together in minutes. Just toss it in a hot pan with garlic, onions, and a light sauce.

It’s a good side, but honestly, you can stuff it into wraps or sandwiches too.

Add soy sauce for savory flavor, or a pinch of red pepper flakes if you want a little heat. Stir frying keeps the zucchini crisp—so good.

Top with sesame seeds or herbs at the end if you’re feeling fancy.

Ingredients

• 2 medium zucchinis, sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ teaspoon crushed red pepper flakes (optional)
• 1 tablespoon cooking oil
• Sesame seeds for garnish

Cooking Instructions

1. Heat oil in a pan over medium-high heat.
2. Add garlic and onions, cook until soft.
3. Toss in zucchini, stir fry 4–5 minutes.
4. Add soy sauce, sesame oil, and red pepper flakes. Stir.
5. Cook 2 more minutes—zucchini should be tender but still have some crunch.
6. Sprinkle with sesame seeds.

For more, check this zucchini stir fry recipe.

7) Zucchini Butter Pasta

Zucchini butter pasta is a real treat for how simple it is. Shred zucchini and cook it down in butter with garlic and shallots.

The zucchini gives off liquid, then softens into a jammy sauce as it cooks. Salt and red pepper flakes give it a little edge.

Toss everything with hot pasta, then finish with fresh basil and a shower of Parmesan. It’s a fast weeknight dinner, but it tastes like you spent way longer on it.

Ingredients

• 2 medium zucchinis, shredded
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1 shallot, minced
• Salt, to taste
• Red pepper flakes, to taste
• Fresh basil, chopped
• Parmesan cheese, grated
• 8 ounces pasta

Cooking Instructions

1. Melt butter in a skillet over medium heat.
2. Add garlic and shallot, cook 1-2 minutes.
3. Stir in zucchini, salt, and pepper flakes.
4. Cook 13-15 minutes, stirring often, until it’s soft and jammy.
5. Toss with cooked pasta.
6. Top with basil and Parmesan.

For more details, see the zucchini butter pasta recipe at The Kitchn.

8) Zucchini Salad with Herbs

Grab a small zucchini and slice it thin. Toss it with fresh herbs—parsley, mint, or basil all work.

Squeeze some lemon juice over the top and drizzle with olive oil. That combo brightens everything up.

If you’re after more texture, throw in pine nuts, pistachios, or a handful of crumbled feta. No cooking needed, which makes this salad a go-to on hot days.

Try shaving the zucchini into ribbons if you want a fancier look or easier bites.

Ingredients

• 1 small zucchini, thinly sliced
• 1/4 small red onion, thinly sliced
• Fresh herbs (parsley, mint, or basil), chopped
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons pine nuts or pistachios (optional)
• 1/4 cup crumbled feta cheese (optional)

Cooking Instructions

1. Slice the zucchini and red onion as thin as you can.
2. Chop your herbs and mix them with the zucchini and onion.
3. Pour in the lemon juice and olive oil. Toss gently.
4. Add salt and pepper to taste.
5. Top with pine nuts or pistachios and feta, if you’re using them.
6. Eat right away, or chill it for 10 minutes if you want it colder.

For more ideas, see this Zucchini Salad Recipe.

9) Grilled Zucchini Slices

Grilled zucchini slices are about as easy as it gets. Just cut your zucchini into even pieces, season them, and toss them on a hot grill.

They’ll get those nice grill marks and pick up a little smoky flavor. I like to throw on some oregano or a quick squeeze of lemon.

This side dish comes together fast—about 10 to 20 minutes from start to finish. Make sure your grill’s hot, so the zucchini cooks through but doesn’t get mushy.

Ingredients

• 2 medium zucchinis
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Cooking Instructions

1. Heat your grill to medium-high (around 400°F / 200°C).
2. Slice zucchini into ¼-inch thick rounds or planks.
3. Brush both sides with olive oil.
4. Sprinkle with oregano, salt, and pepper.
5. Grill the slices for 3-4 minutes on each side.
6. Drizzle with lemon juice if you’re feeling it.
7. Serve them warm off the grill.

Learn more about this method on the best grilled zucchini recipe.

10) Zucchini and Egg Scramble

Zucchini and eggs make a super simple meal. Slice the zucchini thin and sauté it in a pan with a splash of oil.

Add garlic powder or fresh herbs if you want a little extra flavor. Once the zucchini softens, beat your eggs and pour them in.

Stir gently and let the eggs cook until they’re set but still soft. Throw in some Parmesan or feta if that’s your thing.

This scramble works for breakfast, lunch, or a quick dinner. You can always toss in spinach, onions, or whatever veggies you have lying around.

Ingredients

• 2 medium zucchinis, sliced
• 4 eggs
• 1 tablespoon olive oil
• 1/4 cup Parmesan or feta cheese (optional)
• 1/2 teaspoon garlic powder or fresh herbs
• Salt and pepper to taste

Cooking Instructions

1. Heat some olive oil in a pan over medium heat, aiming for around 350°F (175°C).

2. Toss in the sliced zucchini. Let it cook for 5 to 7 minutes, just until it’s tender.

3. Crack your eggs into a bowl. Beat them together with garlic powder, salt, and pepper.

4. Pour the eggs right into the pan. Stir gently so everything mixes up.

5. Let it cook for another 2 or 3 minutes. The eggs should set but still stay a little soft.

6. Sprinkle cheese over the top. Give it a light mix, then serve it up.