Cooked correctly, zucchini opens up a bright, bold world of mouthwatering flavor. This garden-fresh glory has the power to take on tons of flavor, playing a leading role in primavera pastas, hearty casseroles and even moist chocolate cake. Don’t believe me? Check out our most-loved zucchini recipes and zucchini recipes that have earned 5 stars.
But what’s the secret to cooking up a great-tasting storm of summer squash? Taste of Home Test Cook Matthew Haas gives his expert tips for how to cook zucchini, whether it’s on the stove, grill, air-fryer or in the oven.
How to Cook Zucchini On the Stove
Need to cook your zucchini quick? A skillet on the stovetop is the way to go. Sauteed zucchini works well in pasta dishes and stir-fries.
Ingredients
- 2 medium zucchini, cut into 1/4-inch slices
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Step 1: Saute the zucchini
Add oil and butter into a large skillet over medium heat. (We’re partial to this skillet from our new line of cookware.) Then pile in the zucchini and cook, stirring occasionally, until the veggies are tender.
Test Kitchen tip: You can use oil, butter or a combination of the two. Note that butter has a lower smoke point than most oils, so it may burn faster under high heat.
Step 2: Add the seasonings
Add in the minced garlic, salt and pepper. Stir for a minute longer, then remove from heat and serve.
Test Kitchen tip: Keep a careful eye on the garlic as it can burn rather quickly. Try to pull the skillet off the stove as soon as you see the garlic start to turn brown.
How to Cook Zucchini In the Oven
An oven bake gives zucchini an extra-crisp texture, perfect when you want to make a savory, stand-alone side. Although, there are so many ways to bake with zucchini if you’d like incorporate it into a recipe.
Ingredients
- 2 medium zucchini, cut into ½-inch slices (they can also be quartered lengthwise, then halved crosswise for zucchini “fries”)
- 2 tablespoons melted butter
- 1 tablespoon minced fresh oregano, salt and pepper
- Parmesan cheese for sprinkling
Step 1: Prepare the zucchini
In a medium-sized bowl, coat the zucchini in melted butter. Add in the oregano, salt and pepper and give a toss to coat.
Step 2: Arrange and add cheese
On a greased baking sheet, arrange a single layer of zucchini rounds. Next, give the zukes a generous sprinkle of Parmesan cheese—seriously, add on as much as you please.
Test Kitchen tip: For even cooking, make sure the zucchini is spread evenly and no pieces are overlapping one another.
Step 3: Get baking
Crank the oven up to 350°F and bake, uncovered, for 35-40 minutes. You’ll know the dish is done when the zucchini turns golden brown.
Test Kitchen tip: If you’re in the mood for roasted zucchini, bump up the oven to 425°. This gives the zucchini a richer, deeper brown and preserves some of the vegetable’s crisp texture. Keep an eye on the oven though, to ensure your veggies don’t burn.
How to Cook Zucchini on the Grill
Ready to get fired up? Grilled zucchini is an easy side for your next backyard cookout. (Just like these barbecue side dish recipes!)
Ingredients
- 6 small zucchini, halved
- 1 tablespoon oil
Step 1: Add oil
In a small dish, drizzle the zucchini with oil.
Test Kitchen tip: The oil helps prevent the zucchini from sticking—no need to grease the grill rack!
Step 2: Grill, flip and grill some more
Get grilling. Fire up the grill to medium heat, then place the zucchini on the grates. Grill, covered, for 4-5 minutes. Then carefully flip the zucchini using a pair of long-handled tongs. Grill for 4-5 minutes longer. Remove your veg and serve alongside some hearty burgers and brats.
How to Cook Zucchini in the Air Fryer
Looking for a the fastest way to make perfectly golden zucchini slices? The air-fryer is the answer. Thicker slices will be crisp on the outside and tender on the inside. Thin slices will be more crisp throughout.
Ingredients
- 2 medium zucchini, cut into 1/4 inch slices
- 2 tablespoons olive oil
- Parmesan cheese
- salt
- pepper
Step 1: Prep the zucchini
In a large bowl, toss zucchini with salt. Arrange zucchini slices in a single layer on paper towels or clean kitchen towels. Let stand 10 minutes then pat dry.
Add zucchini back to the bowl; toss in oil. Add Parmesan, salt and pepper; toss to coat. The cheese helps to crisp up the outside of the zucchini slices and adds that can’t-stop-eating-them delicious flavor; but it can be omitted.
Test Kitchen tip: If you prefer breaded slices, dip zucchini in lightly beaten egg, then coat in seasoned bread crumbs (we prefer panko!) instead of tossing with oil.
Step 2: Prep the air-fryer
Preheat the air-fryer to 400. Coat the air-fryer basket with cooking spray. Arrange zucchini slices in a single layer in the basket (you’ll likely have to cook multiple batches).
Step 3: Cook to (your) perfection
Cook until golden brown, 10-15 minutes, turning once. If you prefer the slices as crisp as you can get them, you’ll want to cook a little longer (don’t be afraid to taste-test while cooking to find your perfect doneness).
Test Kitchen tip: Zucchini holds a lot of water. Salting and letting the slices stand will help draw the moisture out to make crisper slices (don’t forget to pat dry!). It’s an extra step, but will help create crisp, dip-able slices. Keep in mind that these won’t get potato chip-crisp, but the outside of the slices will have a little crunch that makes them perfectly snackable.
Tips for Cooking Zucchini
Select the Right Squash
Whether you plan on purchasing zucchini from the farmers market or corner store, the best flavor comes from the freshest ingredients. Look for zucchini that’s firm to the touch and has smooth, blemish-free skin. Beware of large, super-sized zucchini, as they can have bland flavor and woody texture. Experiment with different varieties like yellow zucchini, pattypan and Eight Ball squash—they all cook up the same way as the usual zucchini.
Test Kitchen tip: To save time, skip the peeler. Zucchini skin is safe to eat and almost flavorless. Just be sure to give the veggies a thorough rinse before chopping.
Oil ’em Up
If you plan to prepare your zucchini using some form of heat, your best bet is to toss them in oil before you begin. In most cases, olive oil, butter or vegetable oil will work fine. A thin layer of oil helps zucchini cook for a host of reasons: It prevents zucchini from sticking to your cooking tools, it speeds up browning and it helps seasonings stick.
Go Crazy with Flavors
Speaking of seasonings, due to its mild flavor, zucchini makes a great base for piling on herbs and spices. Test out flavors from your spice rack like basil, thyme, oregano, rosemary and garlic as you cook. Prefer it plain? A dash of salt and pepper is all it takes to help a zucchini’s natural flavors shine.
Test Kitchen tip: Use a sprinkle of smoked paprika and cayenne for a smoky, spicy kick.
Make Sure It Doesn’t Get Soggy
Since zucchini has such a high water content, it’s easy for it to get soggy during cooking. That’s why Peggy Woodward, Taste of Home Senior Food Editor, recommends you salt your zucchini, let it stand, and pat dry the slices before it’s cooked to draw out some of the water.
Zucchini also gets crispier under higher heat, so try a grilled or broiled zucchini recipe for optimal crunch.
Know the Healthiest Ways to Eat Zucchini
Skipping the oil and cheese is going to be the healthiest way to enjoy zucchini. Luckily, we have an air-fryer zucchini recipe that doesn’t use oil if you’re trying to cut calories.
Substituting zucchini into other recipes can also make your meals a lot healthier, too. Make pasta dishes a lot less carb-heavy by using spiralized zucchini (aka zoodles) instead of regular pasta. Slip zucchini into baked goods for some additional nutrients—and if you grate the zucchini beforehand you might not even notice it’s there.
Did you know you can eat zucchini flowers, too? They’re full of vitamins and minerals, and there are lots of ways to cook with them, whether you stuff or fry them.
When you’re making your next meal plan, make room for a few of our best zucchini recipes, or go for easy zucchini recipes that take 30 minutes or less.
Zucchini Onion Pie
Lemony Zucchini Bread
Flecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan. Take a look at our guide on how to make zucchini bread.
Zucchini Pico de Gallo Salsa
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Zucchini in Dill Cream Sauce
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
Zucchini Lasagna
I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way I use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Zucchini Cobbler
This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania
Lime and Dill Chimichurri Shrimp
Chimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Chicken Garden Medley
After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Zucchini Pizza Casserole
My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
Zucchini Cupcakes
I asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Parmesan Zucchini Bread
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Grilled Veggies with Caper Butter
We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Vegetable, Steak and Eggs
Low-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Zucchini Roll-Ups
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas
Upstate Minestrone Soup
If you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mt. Upton, New York
Cranberry Zucchini Wedges
I try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
Squash Ribbons
Steamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Sausage Ratatouille
You’ll feel like Ratatouille’s great chef Remy when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington
Veggie Fajitas
My husband prefers these to chicken or beef fajitas and I serve them for dinner often. —Sarah Mercer, Wichita, Kansas
Peanut Butter Chocolate Chip Zucchini Cake
Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try it with a cake. The zucchini makes it super moist but doesn’t get in the way of the chocolate and peanut butter goodness.—Marilyn Blankschien, Clintonville, Wisconsin
Sweet and Sour Zucchini Pickles
Pickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas
Summer Breakfast Skillet
Sizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Zucchini Fritters
One day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. —Mary Dixson, Catlin, Illinois
Eggplant Zucchini Bolognese
I roast the veggies while the pasta cooks, making this a quick dish. This meal in one blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
Streuseled Zucchini Bundt Cake
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Zucchini Parmesan
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan Get more easy zucchini recipes that'll be ready in a flash.
Zucchini Nut Bread
Lighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
Cheesy Zucchini Saute
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Apple Zucchini Bread
Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
Chicken Zucchini Casserole
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio
Pina Colada Zucchini Bread
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show and — won first place! I think you'll love the cake-like texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Summer Squash Mushroom Casserole
This rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
Zucchini Brownies
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire
Zucchini-Chocolate Chip Muffins
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
Zucchini Dessert Squares
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Cheesy Zucchini Quiche
A few years ago, I found this zucchini brunch recipe that's quick to prepare and freezes well, too. Just put it in the refrigerator to thaw overnight and pop it into the oven when you wake up! —Karen Howard, Lakeville, Massachusetts
Zucchini Boats
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia
Jiffy Ground Pork Skillet
Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
Zucchini Crust Pizza
My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Vegetarian Linguine
Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Teriyaki Shish Kabobs
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Walnut Zucchini Muffins
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
Favorite Skillet Lasagna
Whole wheat noodles and zucchini pump up nutrition in this delicious, family-friendly dinner. Topped with dollops of ricotta cheese, it has an extra touch of decadence. No one will believe this one’s lighter. —Lorie Miner, Kamas, Utah
Cheddar-Veggie Appetizer Torte
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, WisconsinSweet & Sour Squash Salad
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Blueberry Zucchini Squares
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, Oregon
Zucchini Mushroom Bake
Just a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
Stovetop Tarragon Chicken
My oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
Sausage Potato Supper
One Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. —Nancy Russell, Englewood, Colorado
Soft Zucchini Spice Cookies
These cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey
Cheesy Vegetable Egg Dish
I'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California
Zucchini & Sausage Stovetop Casserole
Gather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah
Dilly Zucchini Casserole
Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine
Italian Sausage-Stuffed Zucchini
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts
Zucchini Pancakes
These Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania
Hearty Minestrone Soup
This fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York
Garden Chickpea Salad
Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Italian Garden Frittata
I like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Heirloom Tomato & Zucchini Salad
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Zucchini Tomato Casserole
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Southwestern Spaghetti
Chili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana
Chicken Verde Quesadillas
I used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington
Lemon Zucchini Drops
When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona
Parmesan Bow Tie Pasta with Chicken
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Zucchini Salsa
I received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Skewerless Stovetop Kabobs
My family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
Gnocchi with Pesto Sauce
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts for the topping, skip or substitute any nut you like. —Taste of Home Test Kitchen
Zucchini & Cheese Drop Biscuits
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Veggie-Packed Strata
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Zucchini Rice Pilaf
I created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia
Tortellini Bake
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Roasted Vegetable Strata
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Vegetable Frittata
When you're looking for something healthy in a hurry, you can't beat this veggie-filled frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Grilled Sausages with Summer Vegetables
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Fiesta Chopped Salad
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Vegetable Strata
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
Grilled Vegetable Salad with Poppy Seed Dressing
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Thai Scallop Saute
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
Beef & Bulgur-Stuffed Zucchini Boats
My mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.
Arugula Pesto Chicken
We had an abundance of arugula in our garden, so I turned it into pesto. The bold green color reminds my son of something the Incredible Hulk would eat. —Courtney Stultz, Weir, Kansas
Balsamic Zucchini Saute
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Skillet Zucchini and Sausage
I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Grilled Garden Veggie Pizza
Pile on the veggies—this crisp, grilled crust can take it! This colorful, healthy pizza looks as fresh as it tastes. —Diane Halferty, Corpus Christi, Texas
Chorizo & Grits Breakfast Bowls
Growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. Add a spoonful of pico de gallo for extra pop. —Jenn Tidwell, Fair Oaks, California
Turkey Sausage Zucchini Boats
When I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. —Stephanie Cotterman, West Alexandria, Ohio
Garlic-Grilled Chicken with Pesto Zucchini Ribbons
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey
Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
Mediterranean Turkey Skillet
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
Sauteed Squash with Tomatoes & Onions
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Ribbon Salad with Orange Vinaigrette
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Veggie Omelet with Goat Cheese
My family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
Zucchini & Cheese Roulades
My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Dark Chocolate Chip Zucchini Bread
A colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania
Whole Wheat Veggie Pizza
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Full Garden Frittata
I was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
Power Lasagna
When my husband and I wanted to live healthier, our first step was to eat more power foods, such as whole grains, fresh veggies and protein. Combined with our love for Italian food, this tasty lasagna is one of the nutritious results.—Jennifer Yaden, Richmond, KentuckyThe post How to Cook Zucchini, 4 Ways appeared first on Taste of Home.
source https://www.tasteofhome.com/article/how-to-cook-zucchini-3-easy-ways/
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