71 Zucchini Recipes To Use Up Your Bounty

There are so many reasons to look forward to summer, the abundance of fresh produce being one of them. We never want a single fruit or veggie to go to waste so we’re always racking our brains for the best ways to use them up. One thing that everyone always has on hand come summer is squash. Whether you’ve been growing zucchini in your garden, received a bunch in your CSA box or saw them in the produce aisle, there seems to be a never-ending supply throughout the warmer months. So how do you use up your zucchini? You can start by freezing some and then making the classics like zucchini bread or zoodles — but this summer squash can actually do so much more (even desserts!). Take this oven-baked zucchini Parm, for example. It's perfectly crispy on the outside and tender on the inside, no copious amounts of oil or deep frying necessary! We use the oven twice: first to crisp and brown the breaded zucchini and then later to warm the slices after they are topped with sauce and lots of fresh mozzarella and Parmesan until they're melted and bubbly. It’s an easy sheet pan summer recipe you’ll come back to again and again.

Perfect for breakfast, lunch or dinner, these zucchini boats are filled with eggs, two kinds of cheese, garlic and fresh chives. Grilling them over indirect heat adds a smoky flavor to the eggs and keeps them from drying out. At the end, the boats are wrapped in salty bacon, making them utterly irresistible.

We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!

Consider these zucchini rollatini a noodle-free alternative to lasagna or stuffed shells, with the added benefit of a green vegetable. Simply wrap thin slices of zucchini around a three-cheese filling packed with fresh herbs, nestle them in a garlicky tomato sauce, top with more cheese and bake until hot and bubbly.

Traditional Greek kolokithokeftedes (zucchini meatballs) are the inspiration for these vegetable fritters. We pack ours with grated zucchini, tangy feta and bright mint, then shallow-fry them for a super crisp exterior to complement the rich and creamy texture inside. A final dunk in the cucumber-yogurt dipping sauce makes the perfect bite.

Why should tortilla chips have all the fun? Turn the humble zucchini into crunchy disks and then dress them up with all the fixings.

Look no further for a creamy zucchini dish you’ll want to eat all summer long. Making the perfect zucchini gratin can be a challenge because of zucchini’s high water content (no one wants a watery, broken cheese sauce). So, after many iterations, we landed on this foolproof recipe that’s decadent from the melty Havarti cheese, yet lemony and bright from the crispy breadcrumb topping (we love added textural appeal). Bonus: it’s cooked entirely in one skillet, making for quick assembly and easy cleanup.

Stir golden raisins into the batter for little bursts of sweetness throughout the moist muffins.

Use your summer zucchini surplus to make a jam like you’ve never had before. Bright and zesty from the addition of lemon and ginger, this condiment lives somewhere between jam and chutney, leaving it open to so many uses. We like it on a charcuterie or cheese board, with crackers and cream cheese, alongside roast meats, as a sandwich spread or mixed into pimento cheese. The small amount of turmeric doesn’t leave a taste but adds a boost of sunny color.

This Italian zucchini tart from the region of Tuscany gets its name from the word scarpa (shoe), perhaps referring to the tart’s resemblance to the soles of well-worn shoes. While zucchini scarpaccia is traditionally made with zucchini, onion and sometimes zucchini flowers in season, the tart is also a great way to use up other summer vegetables. In this version, we’ve added red bell pepper and fresh corn to the mix, but feel free to experiment with other ingredients. The vegetables are salted and left to sit for 1 to 2 hours to draw out the moisture, helping to keep the tart from getting soggy; if you have time, let the vegetables sit overnight in the refrigerator for even better results. This tart makes a great snack, hors d'oeuvres or light meal with a salad.

These delectable chocolaty brownies are veggie-packed versions of Food Network's The Best Fudgy Brownies. We switch in zucchini for the cream and half of the butter and used whole wheat flour instead of all-purpose. The result: a super-moist, fudgy treat with less fat than the original. We can't think of a more perfect way to use up extra summer produce.

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

When there is an abundance of zucchini in the peak of summer, one of the best uses is to turn it into a quick bread. We’ve taken that delicious baked good a step further and turned it into pancakes. The batter comes together quickly and you can feel good about eating zucchini for breakfast. Make sure you wring out as much water from the shredded zucchini as possible to prevent the pancakes from getting soggy.

After a trip to the Amalfi Coast, Katie Lee came home with the best possible souvenir: a recipe for zucchini pasta from one of her favorite restaurants. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie. "But I think it's about 98% there!"

Both the vegetables and flatbreads take almost no time to grill, making this a breeze to throw together at the last minute.

The secret to making air fryer zucchini super crispy is a generous amount of olive oil in the breading. The oil helps to mimic the same crunchy crust you’d get from deep-frying, but without the mess. We like to serve fried zucchini with warm marinara sauce, but these bites would be equally delicious (and a bit more indulgent) dipped in creamy ranch dressing or your favorite aioli.

Love zucchini bread but hate how long you have to wait until it's baked to perfection? These zucchini bread waffles are just what you need. They're made with grated zucchini and spiced with the cinnamon and nutmeg you crave — and they're ready in only a half-hour.

Want all the fun of pizza and grilling but need to throw a vegetable in the menu? This is the perfect recipe for you. An easy pizza seasoning transforms zucchini into a delicious “crust” ready for melty mozzarella and spicy mini pepperonis. It’s great for kids, parents and everyone else too!

Who remembers the bliss of ordering late-night disco fries at the diner? At home, this baked zucchini twist is a bit more virtuous, but still totally hits the spot.

Add cocoa powder and chopped chocolate to this zucchini bread for a rich treat.

Follow Ina's lead this zucchini season and bake up a cheesy and crunchy summer casserole.

This gorgeous tart takes just minutes to create but is guaranteed to be the star of any summer cookout or get-together.

Put a summery spin on ravioli with thin strips of fresh zucchini. This trio of cheeses would be delicious on its own, but it's absolutely irresistible when wrapped in zucchini ribbons and baked until gooey.

Sprinkle feta cheese and a homemade herb salt, made with dried oregano and thyme, over tender, charred slices of zucchini for a delicious veggie dish you'll make again and again.

For a beautiful summery treat, it’s hard to top delicate zucchini flowers stuffed with a creamy filling and then lightly fried until crisp and golden. Try to find a good-quality whole-milk ricotta from an Italian deli or specialty food store. The upgrade is worth it here.

Make the most of in-season zucchini (and colorful bell peppers) by stuffing them with turkey and smothering them in marinara sauce.

This tender and fluffy cornbread is laced with freshly shredded zucchini, which adds the perfect amount of moisture. There’s also a touch of oniony chives and fresh corn kernels for textural appeal. Serve slices with the homemade honey butter, and you’ll have the perfect summer side dish.

Zucchini takes the place of the usual potatoes in this healthy remake of hash browns, accompanied by fried eggs and whole-wheat toast. Make an easy banana-berry smoothie with frozen fruit and yogurt and breakfast is served!

Use a sharp vegetable peeler to shave thin slices of zucchini, then drizzle with a lemony vinaigrette and sprinkle with shaved Parmesan cheese for a super flavorful summer side.

Ina admits that zucchini can be a bit boring, but it takes on new life as a dinner side dish when paired with red onion in pancake form.

Pro tip: Blend a little potato into this soup for a rich and creamy texture.

Inspired by rotolo di zucchine — a ham, cheese and zucchini-based appetizer from Italy — our version uses thinly sliced prosciutto and homemade scallion cream cheese for a light and refreshing dish you can enjoy all summer long. Serve the rolls on their own as a starter or with a simply dressed salad of leafy greens for a complete meal.

This healthy take on a fritter is so crispy and delectable, you’ll forget you’re actually eating vegetables.

Mom always said you need to eat your veggies, right? We're just doing what we're told, with the help of cocoa powder, chocolate chips and a simple chocolate glaze!

Make a lean yet juicy burger by combining ground turkey with grated zucchini and chopped scallion.

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Trisha loves how the zucchini in her crispy cakes takes on the flavor of Parmesan and fresh herbs. We love how easy and irresistible the golden-brown cakes are served alongside her cool dill- and chive-filled sour cream sauce.

It doesn't get much better than zucchini slices filled with fresh herbs, creamy ricotta and shredded mozzarella. Top them with marinara and more mozzarella and you've got a family-please in just over an hour.

Zucchini sliced lengthwise grills up beautifully. Just toss it with some Romano cheese, crunchy pine nuts and a tangy vinaigrette to create the perfect side dish.

Thinly cut zucchini strips replace the noodles in this vegetarian lasagna. If your zucchini strips look watery, be sure to lay them on a paper towel to absorb excess moisture before using.

You're only three ingredients away from savory little bites that'll please the grown-ups as well as the kids.

Stir golden raisins into the batter for little bursts of sweetness throughout these moist muffins.

Sliced zucchini is the star of this tangy appetizer. Cook your slices in olive oil, then use the remaining oil to construct an agrodolce (a syrupy Italian sauce). Drizzle the sauce over the zucchini and top with pine nuts and fresh mint.

No tortillas? No problem. Take advantage of summer's squash bounty and wrap your enchilada filling up in zucchini.

Sliced the proper way, zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread!

These crunchy veggie chips only require one ingredient: zucchini. Simply thinly chop up a small zucchini and pop your slices in the oven for a satisfying snack.

Impress your guests with Ree’s easy zucchini roll-ups — they can be assembled and chilled up to three hours before serving.

To lighten up this version of a classic carbonara, the Pioneer Woman swaps traditional pasta for zoodles. You can either spiralize two large zucchinis or use one pound of fresh, pre-made zucchini noodles.