Menu Enter a recipe name, ingredient, keyword...

The best zucchini recipes - 295 recipes

Google Ads
Suggestions: yellow squash

More Zucchini recipes

By

This recipe is a zucchini kugel that is all vegetable based, with just a little bit of matzo meal as a binder

  • 2 pounds organic zucchini
  • Salt
  • 1 tablespoon olive oil
  • 1 organic Spanish onion, large, finely chopped
  • 1 garlic clove, minced
  • 1 cage-free organic egg
  • 4 egg whites
  • 2 tablespoons fresh organic parsley, chopped
  • 2 tablespoons fresh organic mint leaves, chopped, or 1/2 teaspoon dried
  • 1/2 cup matzo meal
  • Freshly ground black pepper
3.9/5 (15 Votes)

By

This Zucchini Lattice Lasagna is not only a gorgeous presentation, the flavors are delicious and you won't even not...

  • 2 cups ricotta
  • 1 cup Parmesan, grated plus more for sprinkling top
  • 2 large eggs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 1/2 cups marinara
  • 2 to 3 large zucchini, cut into large strips using a Y peeler and drained on paper towels
  • 3 cups mozzarella, shredded
4/5 (3 Votes)

By

Today’s dish is the ultimate party for two

  • For the filling:
  • 1/2 tbsp olive oil
  • 1 large garlic clove, minced
  • pinch of red pepper flakes
  • 1/2 cup diced red onion
  • 1 14oz can diced tomatoes, no salt added
  • salt and pepper, to taste
  • 5 basil leaves, chopped
  • 3 cups baby spinach
  • 2 zucchinis, Blade A
  • 2 tbsp shredded mozzarella cheese
  • 1/4 cup parmesan cheese
  • 7.5 oz of ricotta cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 small egg
3.8/5 (4 Votes)

By

Zucchini noodles are a much healthier version of pasta noodles and they taste great

  • 1 tablespoon plain dry bread crumbs
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons extra-virgin olive oil
  • 1 garlic clove, minced 1/4 teaspoon salt
  • 1 (1-pound) pork tenderloin, trimmed of all visible fat
  • 2 medium zucchini
  • 1/2 pound fresh white mushrooms, thinly sliced
  • 1/4 cup dry white wine
  • 2 tablespoons fat-free half-and-half
  • 1/4 teaspoon freshly ground pepper
  • Pinch nutmeg
2.8/5 (4 Votes)

By

Served with angel hair pasta

  • 4 (6 oz) boneless, skinless chicken breast halves
  • 3/4 cup Italian seasoned breadcrumbs
  • 1/4 cup finely grated Parmesan cheese
  • Salt and pepper
  • 1 large egg
  • 2 Tablespoons olive oil, divided
  • 2/3 cup marinara sauce (from a jar is fine)
  • 2/3 cup shredded mozzarella cheese
  • 1 1/4 pounds zucchini chopped in half through the length then sliced into 1/2-inch thick pieces
  • 1/2 teaspoon garlic powder (optional)
  • Chopped fresh basil, for serving (optional)
4/5 (1 Votes)

By

A recipe from Proud Italian Cook

  • First layer; Sweet Vadalia onion ring slices on a nice drizzle of olive oil ( the pan I use gets them all caramelized on the bottom)
  • Sliced zucchini
  • Handful of romano cheese spread all over
  • Toasted homemade Italian bread crumbs spread about
  • Small cherry tomatoes placed all around
  • I had some cut leeks I needed to use so I threw them in, glad I did!
  • Drizzle with olive oil
  • More cheese
  • More breadcrumbs
  • Repeat!
  • Garnish with fresh snipped basil
4/5 (1 Votes)

By

Put first 9 ingredients into medium bowl

  • 4 large eggs, fork beaten
  • 1/2 cup (125 ml) finely chopped onion
  • 1/2 cup (125 ml) grated parmesan cheese
  • 1/2 cup (125 ml) cooking oil
  • 1 tsp (5 ml) parsley flakes
  • 1/2 tsp (2 ml) salt
  • 1/2 tsp (2 ml) celery salt (optional)
  • 1/2 tsp (2 ml) dried whole oregano
  • 1/4 tsp (1 ml) garlic powder
  • 1 cup (250 ml) biscuit mix
  • 3 1/2 cups (875 ml) thinly sliced Zucchini (with peel)
  • 1/4 cup (60 ml) grated parmesan cheese.
4/5 (1 Votes)

By

This could almost be bread rather than a casserole

  • 4 cups shredded zucchini
  • 1 onion, chopped
  • 2 eggs, beaten
  • 1 (8.5 oz) package dry corn muffin mix
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 8 oz cheddar cheese, shredded
4/5 (1 Votes)

By

Why just stuff zucchini? This recipe is inspired by the flavors of Morocco and stuff both zucchini and peppers with...

  • RAS EL HANOUT:
  • 2 medium zucchini
  • 2 medium red bell peppers
  • 2 cups brown rice, cooked (any rice you like) or quinoa
  • 4 tablespoons Ras el Hanout spice blend (recipe below)
  • 1 small eggplant, peel removed and cubed
  • 1 cup chick peas, cooked
  • 1 medium tomato, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons grapeseed oil
  • 1 tablespoon olive oil
  • 3 tablespoons parsley, chopped
  • 3 tablespoons pine nuts
  • Lemon zest from one lemon
  • Sea salt and ground black pepper, to taste
  • 2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
4.3/5 (7 Votes)

By

Preheat oven to 350 degrees F

  • Cinnamon Streusel:
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup finely shredded, unpeeled zucchini
  • 1/4 cup vegetable oil
  • 1/2 cup chopped pecans
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons butter
  • 2 Tablespoons chopped pecans
4.3/5 (3 Votes)

By

1.Preheat oven to 400º F and lightly grease a 9x13-inch baking dish

  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 1 small onion, chopped
  • 1 1/2 pounds zucchini, finely chopped (about 3 medium)
  • 1 can cannellini beans (10 oz.), rinsed and drained
  • 8 eggs
  • 1/2 cup fresh basil, chopped (or 2 tablespoons dried)
  • 1 cup parmesan cheese, grated
  • 1 pound ripe tomatoes, sliced (about 3 medium)
  • kosher salt and freshly ground pepper, to taste
3.5/5 (30 Votes)

By

This recipe was prepared using the Prepology® Color-changing Cooking Thermometer (K34861)

  • Ingredients:
  • Zucchini Fritters:
  • 1-1/4 cups all-purpose flour
  • 5 oz. white cheddar cheese, shredded
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 2 large eggs
  • 1 cup cold beer
  • 1/2 tsp. garlic powder
  • 1 cup zucchini, julienned
  • 1 cup yellow squash, julienned
  • 1 small white onion, julienned or thinly sliced
  • Dipping Sauce:
  • 24 garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 1-1/2 cups mayonnaise
  • 4 Tbsp. lemon juice
  • 1 tsp. black pepper
  • 1/4 tsp. salt
  • 1/4 cup fresh chives, chopped
4/5 (4 Votes)

Any burning questions? Our chefs answer!

Zucchini Fritters with Garlic Aioli Dipping Sauce Passover Zucchini Kugel