It’s that time of year when people wonder what to do with all the zucchini that has taken over their gardens. Sometimes zucchini gets a bad rap for being boring, but it’s not true. They have a mild flavor that makes them perfect for pairing with any type of spice or flavor profile. They’re also healthy and offer vitamins A and C, magnesium, folate, protein, potassium, and fiber. Zucchinis are 95 percent water so they can keep you hydrated all summer.
Maybe you need some new ideas on how to use all your zucchini. Try cooking with zucchini in lots of different ways – see 10 Delicious Ways to Use All That Summer Zucchini, 10 Ways to Cook with Fresh Summer Squash, 10 Zucchini-Filled Dishes for National Zucchini Day, and It’s National Zucchini Day! Celebrate With These 15 Summer Recipes. But that’s not all — here are 20 more amazing ways to use all your summer zucchini.
This Spicy Kale Pesto With Zucchini Noodles is the perfect summer dish. The pesto pairs great with the zucchini noodles, especially with a nice dusting of almond Parmesan. Figure on using two zucchinis per person. This is a simple meal and comes together fairly quickly. It also makes for great to-go lunches!
This Tofu in Creamy Zucchini and Mushroom Sauce is a hearty and lovely dish for dinner. A warm bed of grains is topped with a Russian-inspired take on Asian food staples — tofu in creamy zucchini mushroom sauce. The zucchini and mushrooms are cooked slowly and languidly with vegan sour cream in a heavy-bottomed pan to produce a comforting stew-like consistency. This is easy-to-make and delicious.
Batzina is a traditional Greek pie made from eggs, cheese, and flour. Some versions include pumpkin, others are all cheese. This Batzina or Greek Zucchini Pie leaves out the eggs and cheese, using nutritional yeast for cheesy flavor and includes zucchini. It’s thin, crispy, and savory and delicious when served both hot or cold.
Carbonara is a creamy pasta dish loaded with eggs, cheese, and bacon. How does one make this dish healthy? Simple — just try this Zucchini Noodle Carbonara! With cashew “egg” cream, mushroom bacon, and zucchini noodles, this spiralized veggie dish is creamy, comforting, and way more energizing than the original. Zucchini to the rescue!
For a satisfying meal that’s super easy to make, try out these Raw Cannelloni in Marinara Sauce. Thin zucchini slices hug creamy cashew cheese to make scrumptious raw rolls. Serve these on a bed of marinara sauce with a sprinkle of nutritional yeast for a truly unique Italian dinner, snack, or appetizer.
Pepperoni pizza is a comfort food with flavors that hold a permanent spot in our hearts. But what can you do when you want it meatless and dairy-free? This Zucchini Pepperoni Pizza recreates that hot, spicy pepperoni flavor with crispy, thinly sliced zucchini marinated in a spicy and flavorful sauce. Top that with melty vegan cheese and you’re ready for pizza night.
Most lasagnas are rich and heavy, and although delicious, they can leave you feeling sluggish. Not this Zucchini Lasagna With Pesto and Portobello Mushrooms! Longs strips of zucchini take the place of lasagna noodles and savory Portobello mushrooms pack the dish with plenty of vegetables for a hearty, yet feel-good meal. The whole meal comes together quickly, just 20 minutes of prep then idle cook time in the oven. Pair it with a simple green salad for a light, yet satisfying meal.
Not sure what to do with those zucchini sitting in your refrigerator? Try these Grilled Zucchini With Herbed Crumbs! This recipe is easy — light brushing of fruity olive oil, a quick grill in a pan, and a sprinkling of herbed bread crumbs. Serve them as a part of dinner or at your next cookout.
When you want a healthy but delicious snack, try these Zucchini Carrot Slices. Slightly sweet zucchini, fresh carrot, and cheesy nutritional yeast come together in this delicious and fluffy bread. Made with quinoa flour it’s not as dense as regular bread. Since it’s not as heavy, these slices are a great salad accompaniment.
For a surefire crowd pleaser, include these Jalapeño Zucchini Fritters at your next get together. They’re flavorful with a spicy kick and have a crispy exterior with a soft center. Serve these with avocado cream dip for a fun and delicious appetizer. Make a lot — these will go fast!
Feel good about dessert by adding veggies to it. This Zucchini Banana Cake is packed full of nourishing ingredients that are kind to your body! Bananas are a rich source of potassium, zucchinis are low in calories, contain no saturated fat, and are packed full of minerals and vitamins. Oats are very high in fiber and they’re gluten-free! It’s topped with a creamy cashew icing that’s so good, it might now even make it onto the cake from all the taste-testing.
You probably remember tater tots — those coveted (and greasy) pillows of potato-y goodness served at school lunches. This recipe for Zucchini Tater Tots is a healthier take on those and they’re so good, you’ll want to carry them around in your pocket so you can have them all to yourself. It’s as easy as mashing potato and grated zucchini together, forming them into tots, and baking them until golden and crispy.
These Panko-Crusted Vegetable Chips are the perfect movie snack! They’re light and crunchy and should you want a little extra flavor, you can even add your favorite herbs and spices to the mix. Serve with your favorite chip dip, or enjoy them as is. You might want to double the recipe, though, because these will disappear fast.
Once you make this Sweet Zucchini Relish, you won’t be able to have a barbecue without it! This relish is sweet with a slight bite, chunky, and oh so delicious! Make it to top your veggie burgers and dogs, or even add some to macaroni or potato salad.
This delicious Mushroom Lasagna With Zucchini Cheese is filled with surprises. It’s a raw, vegan lasagna made with mushroom meat, golden zucchini cheese, garlic herb tomato sauce, and eggplant/zucchini “noodle” layers. Don’t be warded off by the fact that there are four layers! This is a fairly simple recipe since once everything is prepped, you just have to assemble the layers and pop it in the oven or dehydrator.
How does a brimming bowl full of fresh zucchini noodles doused in a creamy cashew curry sauce sound? These Raw Curry Noodles require no stovetop, no oven, no cooking, and 10 minutes from the fridge to your plate. Doesn’t get better than that.
These Baked Zucchini and Amaranth Patties are crunchy on the outside and creamy on the inside. They’re made with zucchini, onions, salsa, and lots of spices which complement the earthiness of the amaranth. Serve these on a bun like you would with a burger, or on a bed of leafy greens, with salsa and vegan sour cream.
This Paleo Zucchini Bread is super easy to make and nutrition-packed! It contains almonds, flaxseeds, coconut oil, and of course, zucchini! This no-sugar-added version may not as sweet as some other zucchini breads but it is still rich with flavor. Pair this bread with your favorite spread as a snack, or combine with soup for a hearty meal.
Sometimes you want the deliciousness of a lasagna, but not all of the carbs and definitely not the food coma. These Roll-Up Lasagnas provide the same burst of herb-y creaminess, just rolled up in zucchini and eggplant slices instead of layers of dough. Serve these in a pool of your favorite marinara sauce and bon apétit!
Zoodles are a fun way to switch things up if you want a lighter version of pasta. Don’t be fooled, though – this Summer Zoodle Glow Bowl is filling. With edamame and the creamy avocado lime sauce, as well as any added veggies, this dish is a fresh and flavorful meal that’s perfect for warmer weather. The zoodles can be served raw or sautéed for a more pasta-like texture, but eating them raw makes for a meal that’s refreshing.
If you think zucchini are boring, you’re just not using them to their full potential. After trying these delicious recipes, you’ll never think you have too much zucchini again!
Lead image source: Jalapeño Zucchini Fritters