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The best zucchini recipes - 295 recipes

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If you are using extra large zucchini, scoop out and discard the seeds first

  • 4 tablespoons olive oil
  • 1 onion, finely chopped
  • 1/2 jalapeno chile (or more to taste, depending on how spicy you would like the soup to be), seeds, stems and ribs removed and discarded, chopped
  • 3 chopped garlic cloves
  • 2 pounds chopped zucchini (skin on), about 5-6 cups
  • 1 1/2 cups chopped day-old bread
  • 3 cups chicken broth (use vegetable broth for vegetarian option)
  • 1 cup water
  • 1/2 cup fresh mint leaves (spearmint), loosely packed, chopped
  • 1/2 cup fresh cilantro, loosely packed, chopped (optional)
  • 2 teaspoons lemon juice
  • Salt
  • Pepper
4.3/5 (25 Votes)

By

Delicious and easy to make sweet & spicy shrimp with zucchini is perfect quick and healthy supper

  • 2 Tablespoons, Vegetable Oil
  • 3 Garlic cloves, crushed*
  • 2 medium to large Zucchini, halved then sliced into half-inch chunks
  • 1 Tablespoon, dark Soy sauce or to taste*
  • Freshly ground black pepper, to taste
  • 1 lb raw jumbo Shrimps, peeled and deveined
  • Salt, to taste
  • Sweet Chili Sauce, 3-5 Tablespoons diluted with about 3-7 tablespoons of water, or to taste*
  • A few drops of Sesame oil.
  • You may add some chopped onions for some extra aroma and flavor, too.
  • Get a gluten-free soy-sauce and sweet chili sauce if on a gluten-free diet.
  • Adjust the heat/spice level to your liking. Just taste it before adding it and then determine how spicy you want it to be.
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, crushed
  • 2 medium to large zucchini, halved then sliced into half-inch chunks
  • 1 tablespoon, dark soy sauce, or to taste
  • 1 pound raw jumbo shrimps, peeled and deveined
  • 3 to 5 tablespoons sweet chili sauce, diluted with about 3-7 tablespoons of water, or to taste*
  • A few drops of sesame oil.
4/5 (58 Votes)

By

This recipe is mildly spicy, so if you can handle the heat, add another 1/4 teaspoon of red pepper flakes or just a...

  • 1 1/2 tablespoon extra virgin olive oil
  • 2 (4-ounce) lobster tails, removed from shell and cut into chunks
  • 1 tablespoon shallot, minced
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes, or to taste
  • 1 (14.5-ounce) can San Marzano crushed tomatoes
  • Salt and pepper, to taste
  • 2 medium zucchinis, spiralized into "noodles"
  • 1 tablespoon parsley, freshly chopped
4.5/5 (6 Votes)

By

Calories 337 Fat 9.7 g Satfat 5

  • Cooking spray
  • 1 cup chopped onion
  • 1 (8-ounce) bone-in chicken breast half, skinned
  • 1/2 teaspoon black pepper, divided
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 tablespoon butter
  • 1 (8-ounce) zucchini, halved lengthwise and thinly sliced
  • 1 (8-ounce) yellow squash, halved lengthwise and thinly sliced
  • 2 cups cooked long-grain white rice
  • 1 teaspoon minced fresh rosemary
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups 2% reduced-fat milk
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese, divided
  • 1/4 teaspoon salt
4.1/5 (39 Votes)

By

The 2nd place winner in our Engine 2 Food Line Recipe contest is Lauren Vaught

  • 2 zucchini, sliced lengthwise
  • 1 Package Engine 2 Ancient Grains Blend
  • 1/2 onion, diced
  • 1/2 cup frozen edamame
  • 1/2 cup shredded and diced carrots
  • 1/2 cup frozen or fresh corn kernels
  • 1/2 cup diced mushrooms
  • 2 tsp. low sodium tamari
  • 1 Tbs. chopped almonds or peanuts
  • 1/2 cup chopped mango, fresh or frozen
4.5/5 (6 Votes)

By

This carrot and zucchini noodle primavera with shrimp is yummy and filling

  • 1 tablespoon kosher salt
  • 3 cups broccoli, cut into florets
  • 1/2 pounds asparagus, remove woody ends, and cut into thirds
  • 3/4 cup mushrooms, sliced
  • 3/4 cup cherry tomatoes, sliced in half
  • 1 1/2 tablespoons olive oil, divided
  • 3/4 cup green snap beans, cut into bite size
  • 24 large shrimp, peeled and deveined
  • 3 large carrots, peeled and spiral cut using the spaghetti blade
  • 2 medium zucchini, spiral cut using the spaghetti blade
  • 1/4 cup white wine
  • 1/3 cup chicken stock
  • 1/4 cup half-and-half cream
  • 2 teaspoons corn starch
  • 1/4 cup Parmesan cheese, grated
  • Salt and pepper
4.4/5 (12 Votes)

By

This is a great meal for leftover fried zucchini

  • Fried Zucchini
  • Cheese of your choice (we use Swiss or Mozzarella)
  • Ciabatta bread or neo Tuscan boule
4.4/5 (17 Votes)

By

PREPARATION Using a spiralizer, spiralize the zucchini into thin noodles

  • 3 zucchini, ends trimmed
  • 2 Tbsp. butter
  • 2 chicken breasts, thinly sliced
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 3 cloves garlic, minced
  • 3/4 cup cream
  • 1 cup shredded Parmesan cheese
  • 2 tablespoons finely chopped parsley
4.5/5 (10 Votes)

By

Directions: Cut off the stem side of the zucchini or yellow squash

  • 2 medium-sized Florida zucchini or large yellow squash
  • 1/2 cup ricotta cheese
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup marinara sauce (your favorite)
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup panko breadcrumbs
  • olive oil for cooking
  • 2 tablespoons fresh basil or 1 teaspoon dried
  • sea salt and fresh ground pepper to
4.5/5 (4 Votes)

By

Heat a sauce pan with the olive oil and add the onion, garlic and zucchini

  • 3 – 4 cups of zucchini – sliced
  • 1 onion – sliced thin
  • 3 cloves of garlic – chopped
  • Healthy handful of fresh basil – sliced
  • 1 cup chicken broth
  • 1 tablespoon – lemon juice
  • 13.5 oz can of coconut milk
  • 3/4 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 1/2 tsp. curry powder
  • 2 tablespoons olive oil
  • 1 1/2 cups uncooked rice
4.5/5 (4 Votes)

By

saute zucchini, onion, butter, parsley & seasonings until tender

  • 4 c sliced unpeeled zucchini
  • 1 c coarsley chopped onion
  • 1/2 c butter or margarine (I use butter)
  • 1/2 c chopped parsley or 2 tbsp parsley flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp italian seasoning
  • 2 eggs well beaten
  • 8 oz shredded cheese (2 cups mozzerella, M jack, provolone, muenster)
  • 1 can refrigerated crescent rolls ( I use reduced fat)
4.5/5 (4 Votes)

By

Zucchini makes a great substitute for pasta in this scrumptious low carb version of lasagna

  • 2 large zucchini
  • 1 tablespoon salt
  • 1 pound ground beef
  • 1 1/2 teaspoons ground black pepper
  • 1 small green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 cup tomato paste
  • 1 (16-ounce) can tomato sauce
  • 1/4 cup red wine
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon chopped fresh oregano
  • 1 egg
  • 1 (15-ounce) container low-fat ricotta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 (16-ounce) package frozen chopped spinach, thawed and drained
  • 8 ounces mozzarella cheese, shredded
  • 8 ounces Parmesan cheese, grated
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

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