We love zucchini, but by the time summer’s in full swing—and the flood of summer squash threatens to engulf us—we’re sometimes struggling to come up with ways to use it. Fortunately, zucchini is an incredibly versatile vegetable at home in anything from soup, to pasta, to pizza, and even to chocolate cake. You’ll never get bored of this bountiful summer vegetable thanks to our collection of zucchini recipes.
Tender, flavorful zucchini is a great pizza topping. It pairs with smoked mozzarella and basil in two of our recipes—one with
butternut squash and bell peppers and the other with a nutty walnut pesto. Zucchini is also the perfect partner for other members of the summer squash family, like yellow squash, whether roasted for a farinata (Italy’s chickpea pancake) or grilled with a sweet-and-spicy vinaigrette. Cut into matchsticks, it’s also wonderful raw in a slaw.
Finally, you might not associate zucchini with dessert, but it really is at home in
chocolate cake. Don’t let the thought of vegetables and chocolate put you off—the zucchini just bulks up the cake and helps keep it moist. Even though chocolate’s involved, we’ll let you pass this one off as your vegetables for the day.
Find all these dishes and more in our collection of zucchini recipes.
While these savory chickpea pancakes are delicious plain, they also make an excellent canvas for roasted summer vegetables like zucchini.
Get the recipe for Farinata with Summer Squash, Goat Cheese, and Preserved Lemon »
Yellow squash and zucchini, with plenty of Mediterranean herbs and fresh cheese, cooked inside or out, are a perfect warm weather side.
Get the recipe for Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese »
Tomato water, a delicate pink broth made by draining lightly cooking tomatoes in cheesecloth, acts as a summery base for warm scallops and feta-stuffed zucchini–ingredients found in abundance near Twins restaurant. “The tomato water reminds us of the juices that would drain from our grandmother’s adzhika,” the brothers say, a salsa-like condiment from their native town of Kuban.
A tian is a type of gratin, typically vegetables baked in an earthenware dish. (The word “tian” also refers to the earthenware dish itself.) This classic Provençal version is made with alternating rows of sliced zucchini, eggplant, and tomato. The flavors meld as the vegetables cook together, somewhat like ratatouille. Seasoned simply with thyme, garlic, and good fruity olive oil, the dish is best served at room temperature. Lulu insists it tastes even better made a day in advance.
Get the recipe for Provençal Vegetable Tian »
Grilling adds smokiness to summer squash, a flavor that chef Steven Satterfield of Atlanta’s
Miller Union balances with bright ingredients like vinegar, chile, and honey. Get the recipe for Grilled Squash and Scallions with Chile-Honey Vinaigrette »
Zucchini don’t have as much starch as potatoes, but they do make great latkes. This recipe from New York chef Julian Medina makes tender fritters with a delicate zucchini bite. “The sauces are where I really add the Mexican flavors,” Medina says of the horseradish crema, chipotle-honey, and apple tomatillo salsa that get served on the side.
Get the recipe for Zucchini Latkes »
Spicy Thai-Style Zucchini Carrot Salad
Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert.
Get the recipe for Zucchini Crisp »
The chef of
Lucky Leek in Berlin, Germany, Josita Hartanto makes her minestrone with hearty kohlrabi and briny green olives. The soup is brightened by a fresh pesto, which is stirred in just before serving. Get the recipe for Green Minestrone with Kohlrabi, Olives, and Spinach Pesto »
A chilled tomato sauce with sundried tomatoes makes a pleasant contrast to these hot potato and spinach dumplings, which chef Josita Hartanto of Berlin’s
Lucky Leek binds together with firm tofu and durum wheat semolina. Dry the potatoes and spinach thoroughly so the dumplings will hold their shape. Get the recipe for Spinach and Potato Dumplings with Cold Tomato Sauce »
Red Roast Chicken with Lemon and Garlic
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza.
A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk.
This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese.
This flavorful mix of broccoli, cauliflower, zucchini, and potatoes is braised in olive oil that’s been infused with rosemary, chile flakes, lemon, and anchovies.
Get the recipe for Olive Oil-Braised Vegetables »
Any root vegetable—squash, carrots, turnips, potatoes—can be used to make this silky, umami-rich soup from award-winning Japanese cookbook author Hiroko Shimbo.
Get the recipe for Makombu-Squash Soup »
Filets of sole are set atop red quinoa, roasted tomatoes, and tender-crisp vegetables in this dish from a Marseille bistrot.
Get the recipe for Pan-Fried Sole with Red Quinoa and Vegetables »
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.
I believe it started in 1975, when I visited Prince Edward Island with a number of colleagues, including Craig Claiborne of the New York Times. To eat we had only lobster and wild boar. After a week of this, everyone said, “Can we have some pasta?” I set out to make two dishes, one with vegetables, one Alfredo style. But in the end I mixed it all together, vegetables with spaghetti and cream.
Get the recipe for Spaghetti Primavera »
Test kitchen director Farideh Sadeghin learned to make these simple grilled kebabs from her father, which he likes to serve with
rice and shirazi salad.
A simple dish of zucchini stuffed with pecorino and ricotta and flecked with tomato and mint is equally good eaten hot or at room temperature. It’s a perfect way to make use of end-of-summer produce.
Get the recipe for Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta) »
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.