Fresh From the Garden: Zucchini Recipes Everyone Will Love

Whether it's the main course or a side dish that steals the show, zucchini is a versatile ingredient! Read on to find some creative zucchini recipes and ways to cook with the summer squash.

Zucchini, a summer squash known for its versatility, took the early 2010s by storm with recipes like "zoodles" (zucchini noodles) that gave health enthusiasts a delicious low-carb alternative to pasta. It's packed with beneficial nutrients like Vitamins A and C, potassium, folate, and fiber. Although zucchini is frequently thought to be a vegetable, it's botanically classified as a fruit. It can come in a variety of colors, ranging anywhere from deep yellow to dark green.

Zucchini Bread: We heard people did a lot of bread baking during COVID-19...so why not zucchini bread? It's a great way to use this garden vegetable for a better-for-you sweet treat! If you want to add a sweeter touch to the zucchini loaf, add 1/2 cup of chocolate chips!

Zucchini Brownies: Who knew what zucchini could be an awesome addition to your favorite brownie recipe? They keep these chocolatey squares of goodness nice and moist. The addition of frosting adds another layer of deliciousness to this confection!

Zucchini Pound Cake: Grab the bundt pan because this is super moist and delicious dessert is everything you could want in a pound cake. With a decadent cinnamon glaze, it's a great way to use up the fresh zucchini from your garden. Zucchini adds a great texture and moistness to baked goods and helps bulk up cakes with a boost of nutrition! Grab the heavy cream and whip it up for some homemade whipped cream garnished with strawberries!

"Zoodles" and turkey meatballs: These spiral noodles are a fantastic alternative if you are looking to lower your carb intake, and turkey meatballs are a healthier alternative to the fatty, high-cholesterol red meats. Top with your favorite spaghetti sauce and fresh herbs!

Zucchini Lasagna: This recipe's got it all! It's gluten-free, low-carb, keto-friendly, and guilt-free! To prevent a watery lasagna, slice your zucchini very thin, salt it, then dry it, or grill it 1-2 minutes on each side. Layer your zucchini slices with a bolognese sauce, a ricotta mix (ricotta cheese, parmesan, egg, and some salt and pepper), and mozzarella. Top the zucchini with a sprinkle of more herbs and 1/2 cup of grated mozzarella. Pop the lasagna in the oven and let it cook for about 40 minutes at 40 degrees F. Then, let it broil for 5 minutes to get a nice golden brown top.

Sausage-Stuffed Zucchini: What we love about this dish is that it's easy to customize to your own taste, and naturally low in carbs! This is a recipe that's sure to be a crowd-pleaser! I made this last night and it was a hit! 

Cheesy Zucchini Bites: These cheesy little zucchini bites are a great way to use up all that extra zucchini from the garden. They're like tater tots but made in a mini-muffin pan. They're kid-friendly and perfect for an on-the-go breakfast, school lunch, or a quick snack. A bit of rosemary, lemon zest, cheddar, and parmesan work together to make a flavorful go-to dish that you can make ahead or freeze.

Cheddar and Zucchini Frittata: This is a great recipe for breakfast. It's protein-packed, so easy, and it tastes great! Add spinach for some extra nutrients, too! Serve with a side of whole-wheat toast with jam and some fruit, and you have a balanced, family-friendly brunch that everyone will love!

Zucchini Fritters: Step aside, zucchini noodles. There's a new zucchini dish in town, and it comes in the form of zucchini fritters. The best part? You only need 25 minutes and 5 ingredients to take this garden veggie into an all-star appetizer, snack, or side dish.

This is simple, tasty, and can easily be lightly re-crisped on the stove as leftovers! Heat a tablespoon of extra-virgin olive oil and 1 tbsp butter in a large nonstick skillet over medium-low heat. Add a thinly sliced onion to the pan and cook gently until they begin to brown, about 10 to 11 minutes. Add sliced zucchini, salt, pepper, thyme, and a bit more butter. Enjoy as a yummy side dish! 

Grilled zucchini makes an excellent addition to salads, sandwiches, and pasta! Marinate your fresh zucchini for at least 20 minutes in a blend of olive oil, fresh lemon juice, your choice of dried herbs, and garlic, a pinch of salt and pepper, then pop it onto the grill! Be careful not to overcook it!

If you're trying to sneak some veggies into your kid's diet, this may be the way to start. Parmesan cheese is the perfect disguise. First, spray a cooling rack with nonstick spray and place it on top of a baking sheet. Take 4 zucchinis and cut them into quarters lengthwise. In a small bowl, combine parmesan, thyme, basil, oregano, garlic powder, pepper, and salt. Place the zucchini quarters on the prepared rack/sheet. Drizzle with olive oil and season with a parmesan spice mixture. Bake your parmesan zucchini until tender, which should be about 15 minutes. Finally, broil for 2-3 minutes until the top is a crisp golden brown.

I don't know about you, but I can eat just about anything that's been pan-fried. There's something that fried breadcrumb crunch that's addicting. For this recipe, start by rubbing your zucchini slices with minced garlic. Then, dip them in flour, egg, then bread crumbs. Heat oil in a skillet and pan-fry breaded zucchini in batches on both sides until lightly browned (about 5 minutes). Dip in your favorite aioli or creamy yogurt tzatziki and experience crispy, crunchy, pan-fried bliss.

Whether you want to replace pesto pasta or potato hash browns, zucchini is a master of disguise. No matter how you cook with Zucchini, there's no denying that it's one of summer's easy, cheap, versatile ingredients. Share your favorite recipes and dishes on FamilyApp!