23 Zucchini Recipes to Use Up Your Summer Bumper Crop
Never run out of ways to use this versatile vegetable
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.
Skillet-Roasted Summer Squash with Oregano, Mint, and Cheese
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 »
Seared Scallops with Zucchini "Ravioli" and Tomato
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.
Spicy Thai-Style Zucchini Carrot Salad
Matchstick ribbons of zucchini and carrot mingle with grassy, fresh herbs, and roasted peanuts in this salad inspired by the flavors of Thailand. A pungent, savory, tart dressing brings the dish together. Get the recipe for Spicy Thai-Style Zucchini Carrot Salad »
Zucchini Crisp
Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert. Get the recipe for Zucchini Crisp »
Spinach and Potato Dumplings with Cold Tomato Sauce
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 »
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
Creamy walnut sauce is paired with golden pan-fried zucchini and smoked mozzarella on this Neapolitan-style pizza. Get the recipe for Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini) »
Chocolate Zucchini Cake
A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk. Get the recipe for Chocolate Zucchini Cake »
Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)
This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese.
Olive Oil-Braised Vegetables
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 »
Makombu-Squash Soup
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 »
Pan-Fried Sole with Red Quinoa and Vegetables
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 »
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
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) »
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
Antonio Starita, the owner of Pizzeria Starita in Naples, served this butternut squash-topped pizza to Pope John Paul II.
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