If you were inspired by this post about eating seasonally and are wanting to put it into practice more often in your own life, then you’ve come to the right place. While there are loads of amazing fruits and veggies in season in August, zucchini might just be my favorite. And, let’s be honest, they’re totally having a moment right now. So we’ve rounded up 20 of the best zucchini recipes we could find.
Zucchini is one of those vegetables that can be featured as the star of the show or take a backseat and provide some support to the main dish. No matter how you choose to use this summer squash, its health benefits (we’re talking vitamin C, magnesium, and its anti-inflammatory effect) and its neutral flavor make it a fantastic vegetable to incorporate into your cooking.
So, crack open that hummus and dip in some zucchini circles, opt for zoodles instead of pasta, or make your mom’s famous zucchini bread. Scroll on for some of the tastiest zucchini recipes we’ll be making all month long.
Why we love it: Thin planks of zucchini replace half of the lasagna noodles, so it’s lighter than the traditional Italian dish but still has a bit of a carby heft. Best of all, it’s completely vegan, so those with dietary restrictions can also enjoy this zucchini recipe.
Hero ingredient: Tofu! It adds a ricotta-like texture that is delectable.
Crispy Garlic Parmesan Zucchini Fritters from eatwell101
Why we love it: Don’t be intimidated if you’ve never made fritters before. They’re incredibly easy to make, low in calories, and go deliciously with a bit of grilled steak or chicken.
Hero ingredient: Top it with some lemony Greek yogurt for a bit of zest!
Corn and Zucchini Salad With Feta from Bon Appétit
Why we love it: This salad is light, refreshing, and bursting with some of our favorite seasonal flavors. It’s easy to whip up but tastes as refined as something you’d eat at a fancy restaurant.
Hero ingredient: It doesn’t get more beautiful (or tasty) than these delicate squash blossoms. Look for flowers with perky, intact petals and a good amount of stem still attached.
Why we love it: Satisfy those enchilada cravings without the carb crash and get ready to have leftovers for days to come. You can easily swap out ingredients depending on what you’ve got and your own taste preference as well.
Hero ingredient: Cotija cheese adds a bit of that familiar Mexican salty flavor we can’t get enough of.
Simplest Zucchini Parmesan Pasta by Half Baked Harvest
Why we love it: It’s hearty, healthful, and looks as good as it tastes. Few things so as beautifully together as pasta and zucchini, and this zucchini recipe is proof positive of that theory.
Hero ingredient: Fresh basil is always worth it.
The Best Zucchini Bread by Good Housekeeping
Why we love it: Healthy dessert? Yes, please! The shredded zucchini makes the bread so incredibly moist and soft that you won’t be able to resist coming back for more. And if you’re on the lookout for more ideas, we tested the best zucchini bread recipes on the internet.
Hero ingredient: Orange peel gives this bread an aromatic kick and absolutely delicious flavor.
Why we love it: You can’t go wrong with a gorgeous savory galette. The buttery crust is perfectly juxtaposed by the brightness of the zucchini and the richness of the porcini mushrooms.
Hero ingredient: Goat cheese gives this galette a touch of tangy creaminess that sends it over the edge to perfection.
Tomato Zucchini Frittata from Love and Lemons
Why we love it: Don’t know what to do with the myriad summer veggies that are crowding your crisper? Throw them in a delicious frittata. It’s a crowd-pleasing, time-saving meal that makes everyone happy.
Hero ingredient: Load the frittata up with greens of your choice for a seriously healthy meal.
Canal House’s Marinated Zucchini from Food52
Why we love it: This marinated zucchini dish is a unique spin on your traditional summer squash recipes. The advantage to letting food marinate is that you’ll have more of an opportunity to check on the taste and make sure it’s absolutely delicious. It’s also a great option when you need to make a few dishes ahead of time.
Hero ingredient: Basil gives this dish a bright, flavorful twist.
Zucchini Lemon Muffins from King Arthur Flour
Why we love it: The baking soda and powder used to leaven these muffins is activated by moisture, so once you mix your wet and dry ingredients you don’t have to worry about beating the batter, making it an easy alternative to more complicated baking recipes. And did I mention it’s an absolutely delicious zucchini recipe?
Hero ingredient: Golden raisins give these muffins a lovely textural element.
Why we love it: These crunchy, salty zucchini chips are the perfect healthy snack recipe. Pair with a spicy aioli dip or eat them on their own, either way, they’re a lovely little treat.
Hero ingredient: Thyme gives these zucchini chips an aromatic kick.
Summer Fresh Corn and Zucchini Chowder from Little Broken
Why we love it: it’s a healthy take on traditional corn chowder that is free of flour and half and half, so it’s nutritious, light, and fresh.
Hero ingredient: Shucking your own sweet corn is worth the extra effort.
Why we love it: Satisfy that pasta craving without having to load up on carbs with this delicious pesto pasta. We can’t get enough of pesto, and this recipe is the perfect vessel for one of our favorite sauces.
Hero ingredient: Chicken adds a bit of heft to this otherwise light, low-carb dish.
3 Cheese Zucchini “Ravioli” With Roasted Tomato Basil Sauce from Half Baked Harvest
Why we love it: Sometimes jazzing up an otherwise normal pasta dish with the addition of zucchini is as exciting as it gets on a weeknight. And When it comes to these zucchini ravioli, the flavor is a serious hit. It’s a cheesy, robust, comforting dish that will become a staple in your weekly rotation and one of your favorite zucchini recipes.
Hero ingredient: Ricotta, parmesan, and feta cheeses are the undisputed stars of this meal.
Zucchini Shrimp Scampi from Damn Delicious
Why we love it: Sometimes the soul calls for a little shrimp scampi but you’re not really feeling the pasta part. Enter zoodles! This dish is as tasty as the OG and it couldn’t be easier to make. Vibrant, garlicky, lemony, and oh-so-satisfying.
Hero ingredient: Shrimp, of course!
Why we love it: It’s evocative of everything you love from the traditional pasta dish, but made simple for a weeknight recipe that everyone can enjoy. You’ll think you’ve been whisked away to Italy!
Hero ingredient: Basil gives this dish that familiar flavor and scent.
Why we love it: When it comes to creative zucchini recipes, this bread takes the proverbial cake. This quick bread is an easy weekend baking project. There’s no yeast, rolling, or kneading involved, all you have to do is mix everything in the bowl. And did I mention that it’s a delicious and flavorful recipe that is sure to win the whole family over?
Hero ingredient: Applesauce keeps this bread decadently moist.
Shredded Chicken and Zucchini Tacos from Foodie Crush
Why we love it: It doesn’t get much better than tacos for dinner, and these shredded chicken and zucchini tacos are an absolute delight. Healthy, flavorful, and easy to make. I can’t think of a better way to use up that zucchini!
Hero ingredient: Top it all off with creamy, delicious avocado.
Fennel Pesto and Chicken Zucchini Spaghetti from Fed and Fit
Why we love it: This is one of my favorite zucchini recipes! You know how we feel about all things pesto-related, and this dish is an exciting, delicious treat that is made more special by the addition of fennel. It’s a savory, zesty feast for the senses.
Hero ingredient: Give that fennel a try, we promise the pesto doesn’t have the licorice flavor that can turn some people off.
Vegan Zucchini Gratin from Minimalist Baker
Why we love it: This deliciously light side dish has everything you love about a gratin but without the heavy, creamy, concoction that can sit in the belly for hours. It’s a delicious way to showcase summer veggies like zucchini, squash, and asparagus.
Hero ingredient: Vegan parmesan! It’s easier to make than you might think.
This post was originally published on August 6, 2020, and has since been updated.
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