Put all your garden-fresh zucchini to good use with these delicious recipes.
30 Ways to Eat Zucchini You Haven’t Tried Yet
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Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
If you need gluten-free bread options, we suggest trying these gluten-free zucchini breads.
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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
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Arrabbiata Sauce with Zucchini Noodles
This popular Italian dish is flavorful and spicy. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! —Courtney Stultz, Weir, Kansas
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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
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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
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Pina Colada Zucchini Bread
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
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Creamy Sweet Potato and Veggie Soup
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
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Veggie Fajitas
For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, KansasHungry? Don’t miss out on these fabulous zucchini dinner recipes, either.
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Yellow Squash & Watermelon Salad
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
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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
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Zucchini Patties with Dill Dip
These crisp-tender patties are a nice alternative to crab cakes and taste very similar, thanks to the seafood seasoning. They always get gobbled up! —Kelly Maxwell, Plainfield, Illinois
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Zucchini Pineapple Jam
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
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Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
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Summer Turkey Kabobs
These kabobs let you enjoy Thanksgiving flavors at any time of the year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York
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Zippy Turkey Zoodles
Eating healthy doesn't mean sacrificing flavor—and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. —Elizabeth Bramkamp, Gig Harbor, Washington
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California Spaghetti Salad
California spaghetti salad is a fresh take on potluck salads. If you're tired of pasta salads with thick, creamy dressings, try this recipe that's packed with colorful, crunchy veggies and a zingy Italian-style vinaigrette.
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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
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Savory Zucchini Bread Pudding
I have been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania
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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
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Zucchini Bread
Turn your garden harvest into a treat! We'll teach you how to make zucchini bread that's perfectly snackable.
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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
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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
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Haddock en Papillote
This is a terrific dish for entertaining. It's easy to prepare, yet impressive. You can even assemble the bundles earlier in the day and then pop them in the oven 15 minutes before dinner. —Amanda Singleton, Rogersville, Tennessee
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Summer Squash Salad
Packing a satisfying crunch, this salad is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is a colorful way to use our fresh produce. —Diane Hixon, Niceville, Florida
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Zesty Chicken Soup
This spicy chicken soup is chock full of chicken and vegetables. Best of all, it freezes nicely, making a second meal with little effort! —Gwen Nelson, Castro Valley, California
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Ratatouille
This easy ratatouille recipe is a celebration of summer vegetables. It brings the vibrant flavors of the Mediterranean to your table, whether you enjoy it as a hearty main course or a light and refreshing side dish.
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Garden Vegetable Primavera
Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. —Carly Curtin, Ellicott City, Maryland
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