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Don’t miss out on these fresh zucchini recipes this year. In case you’ve missed it, these are all the new dishes we’ve published since last summer, featuring nutritious zucchini in highly-rated breakfasts, appetizers, dinners and more. Everyone will fall in love with our tasty Zucchini Bites with Pesto & Burrata at your next gathering. And meals like our Grilled Vegetable & Black Bean Farro Bowls incorporate zucchini into a medley of seasonal ingredients that we’re sure you’ll love.
01of 13Baked Zucchini, Feta & Egg TortillaPhotographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBreak out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs.View Recipe
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Baked Zucchini, Feta & Egg Tortilla
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs.
View Recipe
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Zucchini Bites with Pesto & Burrata
Broiled zucchini slices are the perfect vessel for delivering small bites of creamy burrata cheese for a quick and easy appetizer or side. We love the creamy center of burrata cheese, but feel free to swap it out for pieces of fresh mozzarella or mozzarella pearls. Store-bought pesto is a great shortcut. Opt for refrigerated prepared pesto for the freshest flavor.
03of 13Creamy Zucchini & Rotisserie Chicken Pasta BakePhotographer: Fred Hardy, Food Stylist: Jennifer WendorfIf you’re swimming in zucchini, take some off your hands with this creamy zucchini and chicken pasta bake. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor. You can swap out the zucchini for summer squash if you prefer, and if you have leftover chicken you can use that in place of the rotisserie chicken.View Recipe
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Creamy Zucchini & Rotisserie Chicken Pasta Bake
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
If you’re swimming in zucchini, take some off your hands with this creamy zucchini and chicken pasta bake. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor. You can swap out the zucchini for summer squash if you prefer, and if you have leftover chicken you can use that in place of the rotisserie chicken.
04of 13Cheesy Zucchini with Hot HoneyPhotographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian HensarlingThese cheesy baked zucchini slices are topped with a mixture of creamy feta cheese and melty mozzarella and finished off on a sweet note with a drizzle of hot honey. Cutting the zucchini on an angle gives you the most surface area to hold the cheesy topping. If your zucchini slices are crowding the baking sheet, it’s best to bake them on two baking sheets, and then broil them one baking sheet at a time so they cook evenly.View Recipe
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Cheesy Zucchini with Hot Honey
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
These cheesy baked zucchini slices are topped with a mixture of creamy feta cheese and melty mozzarella and finished off on a sweet note with a drizzle of hot honey. Cutting the zucchini on an angle gives you the most surface area to hold the cheesy topping. If your zucchini slices are crowding the baking sheet, it’s best to bake them on two baking sheets, and then broil them one baking sheet at a time so they cook evenly.
05of 13Grilled Vegetable & Black Bean Farro BowlsPhotographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell RoysterThese bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette. The bowls are delicious at room temperature, but you can also heat the beans with a splash of vegetable broth and reheat the vegetables in a small skillet.View Recipe
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Grilled Vegetable & Black Bean Farro Bowls
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster
These bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette. The bowls are delicious at room temperature, but you can also heat the beans with a splash of vegetable broth and reheat the vegetables in a small skillet.
06of 13Agrodolce Zucchini & Chicken PastaAli RedmondReplacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.View Recipe
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Agrodolce Zucchini & Chicken Pasta
Ali Redmond
Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.
07of 13Spicy Chili Oil Noodles with Zucchini & CarrotsPhotographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel GrecoMaking your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.View Recipe
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Spicy Chili Oil Noodles with Zucchini & Carrots
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Making your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.
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Penne with Zucchini & Sun-Dried Tomatoes
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09of 13Slow-Cooker Marry Me Chicken with BarleyPhotographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellFall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly.View Recipe
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Slow-Cooker Marry Me Chicken with Barley
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly.
10of 13Minestrone SoupPhotographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas.View Recipe
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Minestrone Soup
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,
This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas.
11of 13The Best Veggie EnchiladasPhotographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph WanekThese veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.View Recipe
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The Best Veggie Enchiladas
Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek
These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.
12of 13Mustard-Dill Grilled Salmon & VegetablesPhotographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekIn this easy grilled salmon recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.View Recipe
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Mustard-Dill Grilled Salmon & Vegetables
Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek
In this easy grilled salmon recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.
13of 133-Ingredient Salmon & Veggie SandwichPhotographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph WanekThis 3-ingredient salmon sandwich recipe is a great way to use up leftover cooked veggies and salmon (you can also use canned salmon). Pulling out the insides of the bread makes a nice pocket for the filling. Use those bread pieces to make breadcrumbs or croutons.View Recipe
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3-Ingredient Salmon & Veggie Sandwich
This 3-ingredient salmon sandwich recipe is a great way to use up leftover cooked veggies and salmon (you can also use canned salmon). Pulling out the insides of the bread makes a nice pocket for the filling. Use those bread pieces to make breadcrumbs or croutons.
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