Zucchini Recipes

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. Swap out the pizza dough for puff pastry and you have a flaky tart that pairs zucchini (or whatever squash is in season) with a goat cheese sauce.

Zucchini adds flair to egg dishes. Use it in a quiche-like summer pie made with a base of fresh ricotta and eggs seasoned with shallots, garlic, and pecorino. Or try making kuku kadoo, a Persian zucchini frittata richly flavored with ginger, onion, garlic, and turmeric and often served with rice.

You might not associate zucchini with dessert, but it really is at home in chocolate cake. Don't let the thought of vegetables are chocolate put you off, though—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.

Spicy Thai-Style Zucchini Carrot Salad
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.Matt Taylor-Gross
Zucchini Crisp
Zucchini Crisp
Macerating zucchini in sugar creates a syrup that conjures flavors of sweet melons in this surprising dessert.Matt Taylor-Gross
Green Minestrone with Kohlrabi, Olives, and Spinach Pesto
Green Minestrone with Kohlrabi, Olives, and Spinach Pesto
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 »Matt Taylor-Gross
Spinach and Potato Dumplings with Cold Tomato Sauce
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 »Matt Taylor-Gross
Zucchini Bread
Zucchini Bread
Zucchini bread is the perfect way to use up an abundance of the summer vegetable. This version is with raisins and toasted walnuts, which gives it extra flavor.Matt Taylor-Gross
Red Roast Chicken with Lemon and Garlic
Red Roast Chicken with Lemon and Garlic
Paprika lends to the burnished skin and earthy sweetness of this roast chicken, its flavor brightened with a squeeze of fresh lemon juice. Set on a bed of pearl onions, carrots, garlic, fennel, and zucchini, the vegetables soak in all the bird's juices as it roasts. Get the recipe for Red Roast Chicken with Lemon and Garlic »Farideh Sadeghin
Zucchini Stuffed with Ricotta (Zucchine Ripiene con Ricotta)
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.Landon Nordeman
Walnut Pesto and Zucchini Pizza (Pizza Noci e Zucchini)
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.Todd Coleman
Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle)
Squash, peppers, or eggplant can be substituted for the zucchini in this simple, savory summer pie. Get the recipe for Zucchini, Onion and Ricotta Pie (Torta Salata di Zucchine e Cipolle) »Ingalls Photography
Zucchini Fritters (Kolokitho Keftedes)
Zucchini Fritters (Kolokitho Keftedes)
Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.Todd Coleman
Persian Zucchini Frittata (Kuku Kadoo)
Persian Zucchini Frittata (Kuku Kadoo)
Put summer zucchini to good use with this flavorful Iranian frittata enhanced with ginger, garlic, and turmeric.André Baranowski
Grilled Zucchini with Ramp Aioli
Grilled Zucchini with Ramp Aioli
The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best. Once ramp season has passed, you can substitute scallions in the aioli.Maxime Iattoni
Squash Blossom Sauté (Guiso de Flor de Calabaza)
Squash Blossom Sauté (Guiso de Flor de Calabaza)
Squash blossoms bring color and a light texture to this fresh vegetable stew. It's great served with warm corn tortillas.Todd Coleman
Chocolate Zucchini Cake
Chocolate Zucchini Cake
A North Fork Valley favorite in zucchini season, this moist chocolate cake gets its moistness from buttermilk.Farideh Sadeghin
Flatbreads with Two Toppings (Laganes)
Flatbreads with Two Toppings (Laganes)
In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.Penny De Los Santos
Fried Anchovy-Stuffed Zucchini Blossoms
Fried Anchovy-Stuffed Zucchini Blossoms
For this simple Italian hors d'oeuvre, delicate zucchini flowers are filled with salty anchovy fillets and batter-fried.Ingalls Photography
Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)
Frida Kahlo's Zucchini Salad (Ensalada de Calabacín)
This simple Mexican salad consists of grilled zucchini, avocado, and salty, crumbled añejo cheese.Farideh Sadeghin
Olive Oil-Braised Vegetables
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.Todd Coleman
Makombu-Squash Soup
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.André Baranowski
Pan-Fried Sole with Red Quinoa and Vegetables
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.Ingalls Photography
Greek Fish and Vegetable Soup (Kakavia)
Greek Fish and Vegetable Soup (Kakavia) /article/Recipes/Fish-and-Vegetable-Soup-Kakavia
Adding eel to this traditional Greek fish soup lends body and flavor to the broth.Penny De Los Santos
Seasonal Squash Tart
Seasonal Squash Tart
Naturally sweet squash is brightened by goat cheese and lemon zest in this light and tasty appetizer.Anna Stockwell
Roasted Vegetable Terrine
Roasted Vegetable Terrine
Our colorful vegetarian take on terrine features smoky roasted vegetables, tangy goat cheese, and a sun-dried tomato pesto.Helen Rosner
Spaghetti alla Primavera
Spaghetti primaveraTodd Coleman
Shish Kebabs
Shish Kebabs
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.Farideh Sadeghin
Bibimbap
Bibimbap
This staple Korean rice dish can be made with meat or seafood and served hot, but we love this fresh-tasting cold, vegetarian version. Get the recipe for Bibimbap »Todd Coleman
Butternut Squash and Smoked Mozzarella Pizza (Pizza del Papa)
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.Todd Coleman