Half and Half Linguini uses half “real” noodles and half zucchini noodles for a tasty treat with less calories. Plenty of fresh herbs – mint, dill, and parsley – brighten things up along with the briny capers which are fried until crispy.
This summer zucchini salad with plums is a lazy-man’s salad, but in the best way possible. Throw it together, take it to a potluck or picnic and enjoy!
Charred zucchini and caramelized onions make this chickpea salad especially unique and flavorful. A delicious and hearty side dish for your next meal.
Grab your squash blossoms and make a stunning bowl of this pasta loaded with noodles and zucchini noodles topped with crispy blossoms.
Stacked with fresh greens and a flavorful, homemade green olive-basil aioli, these white bean zucchini burgers are just the refreshing meal with tons of flavor that you need.
With out or without chocolate chips, these zucchini pancakes are a favorite breakfast recipe you will love too.
In muffin or loaf form, this zucchini banana bread is our go-to recipe when our garden in overflowing with zucchini and there are brown bananas on the counter. It’s the perfect sweet, soft treat.
Before blending together your next batch of baba ghanoush, grab some zucchini from the garden and grill them until they’re charred and smoky to create a delicious Zucchini Baba Ghanoush.
Crisp zucchini noodles are tossed with Italian dressing, topped with charred corn, pungent red onions, juicy tomatoes, fresh basil and creamy burrata.
These vegan zucchini fritters are loaded with favorite Indian spices and can be served in a pita sandwich or on their own as an appetizer.
This slightly sweet cake is a great way to use up zucchini when you have a lot coming out of your garden.
Buffalo Turkey Stuffed Zucchini Boats. They are exactly where eating more vegetables meets my craving for comfort food.
Kitchen surfaces still inundated with summer zucchini? Fret not. These slow cooker zucchini recipes will help you make use of all that green—with minimal fuss.
This Chocolate Zucchini Coconut Oil Bread is made healthy with plenty of zucchini, whole wheat, and coconut oil instead of butter. It’s decadent, moist, and utterly satisfying for breakfast or dessert.
This lasagna is a lighter and yummy alternative to the traditional meat lasagna, perfectly suitable for vegetarians and people with tomato intolerance.
September is the month when the heat begins to cool off, and the cravings for comfort food begin. This crustless zucchini and rice pie is a hot and cheesy vegetarian dish straight out of the oven. Have this easy-to-make meal for dinner for those cooler nights.
Make a light summer “pasta” replacing traditional spaghetti with refreshing zucchini tossed in a zesty pesto.
Fresh, easy, and with no need to turn on the oven, this zucchini blossom salad is the perfect meal for a hot day, complete with dried herring and feta.
Grilled Zucchini Bruschetta is a wonderful summertime dish. Fresh vegetables and nice toasty bread combine to kick off a summer barbecue just right!
Stuffed Zucchini Blossoms are a dish that’s uniquely Italian. Stuffed with the traditional mozzarella and anchovies, battered and then fried to perfection.
Sicilian Zucchini Parmesan, or Parmigiana DiZucchine, resembles lasagna in its construction, but has a distinct flavor and texture. It’s a hearty, gluten-free dish that’s bursting with flavor.
Zucchini is abundant (and inexpensive) during the summer months and it makes an excellent vessel for a multitude of flavor combinations. Check out these delicious, nutritious ways to get your serving of green veggies.
Skewer chicken with pancetta, zucchini, and rosemary potatoes and take it all to the grill. Serve the grilled meal with a Chilean wine that is perfect for summer foods.
Lemon zest, olive oil, and fresh zucchini make this bright, sweet bread anything but ordinary.
A delicious vegetarian appetizer, these cheesy arancini are made with brown rice and zucchini.
Soft cornbread is made tender with corn kernels and shredded zucchini for a flavorful skillet perfect with honey or dunked into a bowl of chili.
Whole wheat, soft zucchini loaded pancakes are delicious and nutritious. Spread with a maple cream cheese topping for a decadent breakfast.
Grilled summer squashes make a bold, hearty dip with a zip of tahini. Perfectly served with pita for an appetizer or packable lunch.
Take a meat break with these green veggie burgers that use spices splendidly to give the patties bold, enticing flavors.
Chicken, asparagus, and zucchini are marinated, grilled, and tossed with sun-dried tomatoes, arugula, herbs, and White Truffle Glace for a bright salad.
A refreshing salad from London restaurant, The Refinery, complete with feta and simple ingredients for a perfect seasonal combination of flavors.
Crisp zucchini fries covered with parmesan and baked until golden. These fries make a fun breakfast or appetizer with a soft boiled egg.
Zucchini bread meets pancakes. These vegetable-packed pancakes are moist and super fluffy with brown sugar, cinnamon, and raisins.
Zucchini adds moisture and texture to this chocolate-loaded cake with a tang of yogurt. Fold in chocolate chips to create a simple and indulgent dessert.
Tart dough slathered with a garlic and eggplant sauce is the perfect vessel to enjoy zucchini, asparagus, and a runny egg yolk.
Crammed with chicken, haloumi, a little green, lemon, these fritters will not last long. Make them ahead and hide in the freezer for later.
Mix soft cheese with oil, salt and pepper and stuff the tasty blossoms to the brim. Fry and serve with a spiced avocado cream.
Never has eating vegetables for breakfast tasted so good. With honey and cinnamon, this sweet, baked oatmeal is the perfect way to enjoy your morning oats.
For a successful dinner on the patio, all you need is grilled summer vegetables, toasted bread, and tangy lemon-basil ricotta.
Roasted pearl onions with balsamic, olive oil, and fresh basil leaves have found their home with zucchini on top of flatbread. Add forget goat cheese, too.
Flaky, buttery crust nestles a creamy egg custard. The addition of cheddar, bacon and zucchini gives it the interest it needs to stand out at brunch.
You know Mom wants flowers on Mother’s Day, so why not serve them to her on a plate? The floral aromas add a unique flavor to these dishes, and she’ll still be able to enjoy their appealing visual elements.
Grilled zucchini and chorizo are tossed together with barley for a delicious warm salad that is perfect for an outdoor meal.
Get inspired to reach out to the abundance of spring for your next meal with this simple zucchini “pasta”.
Sweet cornbread is studded with moist, shredded zucchini and it is all harmonized together with a nutty, delicious brown butter taste.
This fragrant coriander pesto makes for a wonderful dressing for quick, shaved zucchini “pasta”.
A rich, satisfying dish created by Executive Chef Vito Gnazzo, lightened up with fresh zucchini and a tangy tomato sauce.
This stew is based on a South Indian rasam and features a mildly tangy broth that compliments the subtle sweet flavors from pumpkin, carrots and shallots.
Roasted beets are an unexpected addition to a quick and easy vegetable soup.
Zucchini, or “courgette” as it is sometimes known, replaces meat in this lightened version of comforting lasagne.
This gratin is a great side dish to any protein for dinner and the leftovers can be eaten cold for lunch the next day.
This savory take on a tarte tatin makes a comforting dinner all on its own or a crowd-pleasing appetizer for your next dinner party.
Serve this vibrant soup with a bung hunk of crusty bread for a simple and refreshing lunch.
Top these homemade zucchini burgers with spicy mayo for a vegetarian meal that’s so much better than frozen patties.
This vegan “noodles” dish showcases some of the best late summer produce for a light dinner dinner full of vegetables.
This soup is smooth and comforting but with complex flavors that are at once sweet and smoky.
This recipe combines the classic summer quick bread with the comforting fall quick bread into a late summer/early fall treat.
If you like french fries — and who doesn’t? — try these zucchini fritters. The process can also be applied to eggplant.
Serve this salad hot or cold, but ensure that it is tossed when the noodles are warm.
Couscous, a coarsely ground pasta made of semolina wheat, is a versatile ingredient that works as basic canvas for the bright falvors in this salad.