51 Zucchini Recipes for Using Up All That Summer Squash

If it's the best-of-the-best summery grilled zucchini recipes you're after, look no further. Crosshatching and salting the split veg before cooking it removes excess moisture, allowing the halves to sear instead of steam. To finish, douse in a piquant olive and chile relish. See recipe.

Zucchini noodles are a low carb stand in for pasta here—bonus, there's no need to heat up the kitchen with a big pot of boiling water. Toss the crisp strands with a buttery anchovy sauce and a generous measure of Parmesan cheese for a simple-but-delicious summer dinner. See recipe.

This classic, cinnamon-scented zucchini bread keeps well—so you'll be able to snack on it for days. If you prefer, you can substitute 1 cup of rye or whole wheat flour instead of using all white flour. See recipe.

Why mess with a classic? In this rendition of an old favorite, zucchini ensures a moist and tender crumb, while chocolate chips (or pyramids if you've got them) and toasted walnuts add crunch and richness. Total time to chocolate perfection: about 1 hour. Preheat your oven to 325°F and go! See recipe.

Mix ground lamb with lots of fragrant spices (cinnamon, allspice, and cumin) and herbs (dill, parsley, and mint) for this dish of stuffed zucchini boats and/or stuffed eggplant halves braised in a rich tomato sauce. See recipe.

It doesn't get much better than squash fresh from the grill paired with the zip of a preserved-lemon vinaigrette and feta cheese. This Mediterranean-inspired zucchini side dish looks (and tastes) impressive, but rest assured: It comes together in no time at all. See recipe.

Fragrant soppressata adds richness to this super-veggie pizza. Want to go totally vegetarian? Leave out the sausage and drizzle an extra glug of olive oil over the fresh zucchini, tomatoes, and creamy ricotta. Either way, don't forget to finish with plenty of black pepper. See recipe.

The great thing about vegetable tempura is that your favorite veggies always have a place on the menu—zucchini included. Set up a station with your favorite toppings and sauces (like ginger, tentsuyu, and daikon radish) and dig in. It's the perfect dish for feeding a crowd. See recipe.

Skip the breadcrumbs: These chicken meatballs are mixed with shredded zucchini, which keeps them extra moist and makes them extra flavorful. See recipe.

Buttery zucchini, sweet corn, nutty millet, and creamy white beans add vibrant flavor and texture to these gluten-free veggie burgers. See recipe.

When you combine chicken with shredded vegetables and a tangy Greek yogurt sauce, you get a burger as thick and juicy as any other, but with a bit of extra nutrition and flavor to boot. See recipe.

Fresh ramen noodles add a whimsical touch to this throw-together summer meal thanks to a kaleidoscope of crunchy veggies and a tangy pantry-staple dressing. See recipe.

This vibrant pie is covered in a classic pesto made of fresh basil, pine nuts, and Parmesan cheese, and then topped with a veritable salad of peas, leeks, and watercress tangled with ribbons of crisp asparagus and fresh zucchini. Best of all, the cooking all happens on a single baking sheet. See recipe.

Making use of two high-summer ingredients—zucchini and fresh mint—this elegant dish is light enough to serve as a first course, or substantial enough to be a main dish. See recipe.

Grill eggplant and zucchini, then toss with hot pasta, fresh tomatoes, herbs, and mozzarella for an almost-instant, ratatouille-inspired pasta dinner. See recipe.

Cornmeal is a naturally gluten-free way to get a crunchy crust on pan-fried chicken cutlets without using breadcrumbs. For a super-summery dinner, serve them with a shaved zucchini salad with mint, cashews, and ricotta salata. See recipe.

Not only is this chicken soup just as warm and comforting as grandma’s—it's also gluten-free, thanks to spiralized zucchini “noodles.” See recipe.

Slice zucchini into matchsticks, then salt and drain it to get rid of excess moisture. Next, stir the dried zucchini into a batter of puréed lentils and spices and pan-fry for super crispy zucchini fritters reminiscent of Bengali piyaju. See recipe.

In this simplest of summer side dish recipes, the gentle flavor of zucchini acts as a foil to fiery Italian chiles, and teams up with fresh herbs that cool you off after every bite. See recipe.

If you enjoy a bowl of cioppino, the classic Italian-American seafood soup out of San Francisco, you'll love this. With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you’d like. See recipe.

Scattering deeply roasted summer vegetables over ricotta is a pro move for summer—a favorite of Epi editor Emily Johnson. If you have the means to grill some bread to serve alongside this yellow squash, it's highly recommended. See recipe.

For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get those fish fillets just right. See recipe.

Cutting up zucchini slices and cooking this summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold into pasta, scatter on toast spread with whipped ricotta, or serve beside any grilled main. See recipe.

This simple weeknight dish is made with spinach-and-cheese-stuffed zucchini ribbons (instead of pasta or crêpes). The roll-ups are nestled into an easy tomato sauce and baked. See recipe.

You can use whatever ground meat you've got kicking around your fridge for this saucy, clean-out-the-pantry noodle dish, in addition to any veg: Think zucchini, carrots, sweet potatoes, snow peas, red pepper, or a mix. See recipe.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead, cutting down day-of prep time. Each individual component is an excellent addition to your weeknight dinner (or lunch) tool kit—mix and match them at will. See recipe.

This kid-friendly sheet-pan dinner starts with a simple trifecta—chicken breasts, zucchini, and carrots—then lets you easily adjust flavors to suit each diner's preference, ensuring the whole family gets exactly what they want. See recipe.

Zucchini ribbons take the place of pasta in this hearty gluten-free casserole, which provides plenty of shades of green: There's also spinach, kale, and oregano (but, don't worry, there's plenty of cheese, too). See recipe.

Packed with ginger, diced zucchini, garlic, and miso, the vegetarian “meatballs” in this soup are so flavorful you may not notice what they're missing (uh, meat). And with unstuffed wonton wrappers standing in for the traditional dumplings, this clever dish comes together in under an hour. See recipe.

The secret to these 22-minute enchiladas: Skip the oven and cook everything on the stovetop, making wise use of leftover chicken (or store-bought rotisserie) and good-quality jarred salsa. See recipe.

This play on ratatouille includes a mix of squash "noodles" with quick pan-seared cherry tomatoes and eggplant. It's ideal for mid-to-late summer when all of those ingredients are at their peak. See recipe.

The giant latke-like base of this fun dinner is made from shredded zucchini tossed with gluten-free flour, eggs, and seasoning. It's baked in a hot oven and tastes pretty great all on its own. The pea pesto? Yeah, it could stand alone, too. But when you pair them together, you'll see that they're meant to be combined. See recipe.

Frittatas are great (and easy as heck) because they don't need a crust. But, for that same reason, they're prone to drying out and are easy to overcook. Solution? A slow cooker, whose steady, low temperature keeps the eggs succulent. See recipe.

Baking the crusts for these tiny pizzas first in a cast-iron skillet helps them become crisp and golden brown. Serve them with a simple salad for dinner, or cut into wedges for a cocktail-party appetizer. See recipe.

When you want to get saucy in summer, dressings are the key to success. This one ups the ante with whole vegetables, fresh turmeric, and raw cashew butter. See recipe.

Squeezing the liquid out of the zucchini is the secret to crisp fritters. (The potato helps, too.) See recipe.

Dried ramen is a quick and easy pantry staple. This version is more in line with what you'd find at a really good ramen takeout spot, full of fresh vegetables and with a cook time of just 22 minutes. See recipe.

This gorgeous salad includes some of the usual summer suspects—corn, zucchini, plenty of fresh herbs—but gets its striking good looks from the inclusion of colorful zucchini blossoms. See recipe.

Bread? Spice cake? Get you a zucchini recipe that can do both. This one is particularly good for breakfast, served warm with cream cheese or butter and honey. See recipe.

With ribbons of zucchini and lots of peas and fresh herbs, this pasta recipe approaches salad pasta territory. In other words, the ideal dish for a summer day. See recipe.

Move zucchini bread firmly into dessert territory by sprinkling it with sugar before grilling for caramelization. A spoonful of mascarpone and some summer berries help too. Use your favorite zucchini bread recipe; here's one of ours. See recipe.

The classic Provençal combination of summer vegetables gets a protein boost with the addition of canned chickpeas. Because all the veggies are roasted on one pan, this rendition comes together in less than an hour. See recipe.

Turn simply poached salmon into a complete meal with a ratatouille that cooks in the same amount of time as the fish. See recipe.

This dumpling combines lamb with zucchini, which brings a surprising freshness to the filling. Citrusy, camphor-like Sichuan peppercorns gives the dish a bit of a kick while the optional, but very fun, “skirt” gives the dish added tang and crunch. See recipe.

Crisp, salty, and utterly irresistible, these blossoms go perfectly with an aperitivo (here's an idea to get you started). See recipe.

The name says “grilled,” but that's only if you want to—otherwise, this flavorful and easy recipe is just as good baked in the oven. Finish under the broiler for a similar effect. See recipe.

A little sweet, a little savory, this green-flecked cornbread would be great with pork chops for dinner, then slathered with butter at breakfast the next morning. See recipe.

Zucchini is the least of it: This vegetable-packed wrap also contains cherry tomatoes, kale, and broccoli, along with chickpeas for protein and Kalamata olives for briny punch. See recipe.

Fried zucchini is a classic snack, but watch what happens when it's amped up with smoky bacon and spicy jalapeño. The fragrant, floral basil dipping sauce is a terrific complement to the tender, light zucchini bites. See recipe.

A collard-peanut pesto brings out the best in this roasted zucchini recipe, dolloped around the edges of the bowl so you can enjoy as much as you'd like in a single bite. Inspired by courgettes avec des arachides (French for “zucchini with peanuts”)—a classic dish from the north-central African country Chad—this delicious combination proves that zucchini is far from a wallflower. See recipe.