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By Lisa Esile, MS Last Updated:
Zucchini, also known as courgette or summer squash, is delicious, refreshing, and easy to cook with. Shredded for bread, pureed or diced into soups, ribboned for salads and lasagna—there are so many tasty ways to use this versatile fruit. (Yes, zucchini is technically a fruit, not a vegetable.) Read on for our favorite zucchini recipes. For more zucchini-related culinary inspiration, check out our guide to squash blossoms.
In these mouthwatering bread-free mini-burgers, tasty slabs of grilled zucchini stand in for buns. The juiciness of the zucchini “bun” pairs perfectly with a flavor-packed chickpea patty, loaded with luscious ingredients such as mushroom, sun-dried tomatoes, onion, garlic, and more zucchini!
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Strips of raw zucchini, carrot, and red onion add fresh crunch to these tasty sushi rolls. This sushi recipe uses bulgur as an alternative to short-grain rice. For more sushi inspiration, check out our Guide to Making Veggie Sushi.
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These fabulous fritters by Dreena Burton transform zucchini into a tasty meal that even fussy eaters will adore. One reader remarks, “This was a real winner in my household. Even my daughter, who pretty much hates everything I make, got second helpings.”
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Let the deliciousness of garden-fresh produce such as zucchini, corn, asparagus, and tomato take center stage in this light and satisfying summer soup.
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This vegan cacciatore (which means “hunter” in Italian) gets rich meaty flavor from simmering mushrooms, zucchini, carrots, onion, and garlic in white wine or vegetable broth before adding canned tomatoes. Fresh rosemary and sage round out the flavors in the way only fresh herbs can.
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A creamy almond dressing transforms this simple four-ingredient salad into a five-star meal. The zucchini ribbons are easy to make; all you need is a veggie peeler.
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The mild, slightly sweet sweet flavors of potato, corn, and zucchini always work well together. In this nourishing soup, black beans add heft, and almond milk lends a light and creamy touch.
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Avocado and zucchini are the secret to keeping this scrumptious loaf moist and tender. This recipe is like zucchini saying to carrot, “If you can be the star of your own cake, so can I!”
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Thanks to the quick-cooking nature of zucchini, this tomato-chickpea sauté is ready in no time.
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Zucchini are always great on the grill, but when you infuse them with the smoky flavor of fresh herbs, they’re off-the-charts delicious.
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Yellow zucchini look stunning next to rainbow chard, green beans, and kidney beans. An easy oil-free mustard vinaigrette ties it all together.
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Craving something noodle-y? Raw zucchini noodles (also known as “zoodles”) soak up the herby goodness of homemade basil pesto in these scrumptious summer rolls.
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After just 20 minutes prep time, you can throw this hearty soup on the stove and let the earthy flavor of lentils merge with zucchini, kale, tomatoes, and pasta. Yum!
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Pureed zucchini combines with handfuls of fresh herbs and other seasonings to create a light and luscious vegan dip.
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Zucchini makes a great pizza topping because it cooks quickly and soaks up the flavors around it. Also check out our Polenta Pizza Pie or Chock-Full-of-Veggies Pizza with Chickpea Crust.
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Thanks to the tasty addition of cucumber, tomato, zucchini, and lemon juice, this brown rice salad is a pleasing combination of robust and refreshing.
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Mashed chickpeas are mixed with shredded zucchini and other veggies for a wrap filling you’ll come back to again and again.
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Ribbons of yellow and green summer squash are the base for this delicious layered salad. Combined with great northern beans, shallots, herbs, and spices, this is one salad that will be eaten pronto.
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This spectacular vegan ratatouille is rich with the aromas of fresh thyme and oregano. After cooking the veggies on the stove, add the pasta and finish in the oven.
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A couple of spuds and a zucchini are all you need to make these crispy baked pancakes. Added bonus: Even fussy eaters like them!
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Here’s the lowdown on why the “egg” mix in this vegan frittata tastes so egg-like: Tofu gives it creaminess, aquafaba provides fluffiness, and a medley of spices mimic the egg flavor.
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Roasting zucchini, Brussels sprouts, cherry tomatoes, and bell pepper with balsamic vinegar creates a rich depth of flavor that is perfectly balanced with the nutty chewiness of wheat berries.
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Slow-cooking allows loads of flavor to develop in this vegan ratatouille. Bonus: It requires just 20 minutes of active prep time! Serve it with your cooked grain of choice, or enjoy it on your own.
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The pairing of fresh tomatoes, corn, zucchini, and basil in this summer soup is heavenly. There’s nothing like freshly harvested produce to give the full flavor effect.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. She is the author of Reach Your Big Calm and the co-author of Whose Mind Is It Anyway? Find her on Facebook.
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Comments (2)
Thank you so much for all of these inspirations!
Hello!
Is there a reason you don’t include the nutritional information for your recipes? I know you’re not all about counting calories, but as a WFPB wanna-be, I’d love to also be able to easily track my calorie intake while enjoying your recipes!
Maybe this info I’m looking for is found in the cookbooks?
Thanks — hope to hear from you!