Zucchini recipes are top of mind around this time of year. Anyone with a summer vegetable patch (or a penchant for seasonal produce!) knows that zucchini makes up a big part of the season’s bounty. If you know someone with an abundant garden, trust that they will likely be bringing zucchini as a hostess/ anniversary/ baby shower gift. (A zucchini basket with a bow on it? We wouldn’t mind.) This stuff just grows. So take on the abundant harvest with a smile, and cook one of these knockout zucchini recipes.
Zucchini soup? Yes, ma’am. Roasted salmon with zucchini soup is here for you. The soup is pumped up with Pecorino Romano and comes together a flash in a good blender. You can absolutely serve this to guests as the whole meal. You’re welcome.
Your spiralizer can do a lot for you, if you let it. Use its flat blade for this gorgeous spiralized zucchini tart with Gruyère. It’s precisely as tasty as it sounds—a sort of existential treatise on the goodness of summer produce.
What doesn’t go well with bacon, potatoes, garlic and chives? Of course zucchini works wonderfully in this Instant Pot summer corn and zucchini chowder. It’s a dream on rainy summer nights, and the Instant Pot keeps your kitchen nice and cool.
Lemony labneh, pine nuts and pea tendrils grace this grilled zucchini salad, a restaurant-worthy starter that requires only 15 minutes on a hot grill. Mandoline-sliced and dressed up with grill marks, the zucchini is somehow elegant and rustic at once. The season’s first pea shoots make this dish a delight to eat.
There’s something so joyous about having a tumble of eggplant, tomatoes, squash, and zucchini kicking around the counter in the summer. Add their ratatouille bedfellows thyme and garlic in this ratatouille gratin, arrange it all to look pretty, throw it in a hot oven, and you have all the French flavors you love without the hours of cooking time.
There must be zucchini bread. Sweet prunes and buttery walnuts lend their inimitable flavors to this zucchini bread. We love that there’s a recipe option to fold cocoa into the batter, and that this makes either three adorable, giftable zucchini breads or one monster one you don’t have to share.
As easy, breezy and satisfying on a summer day as a good cold cucumber soup, zucchini pasta with parmesan, lemon, and mint is the zucchini recipe you didn’t realize you need in your life. It comes together in minutes, and you are spared the fussy washing and drying of greens.
Spiedini (that’s Italian for “skewers”) get their close-up in these chicken and zucchini numbers. A killer salsa verde is just the thing to spoon on top of them in lavish proportions. Use any extra on any sort of salmon or grilled beef; the combo of anchovies, mustard, mint, garlic, capers, parsley and basil is bananas-good.
You’ve got grilled chicken. Or whole fish. And you’ll be darned if you can figure out what to serve alongside. Try marinated zucchini with caramelized onions, tomatoes and herbs, from Bobby Flay. It’s as pretty as a picture, comes together in a snap, and is so tasty you’ll see guests looking for excuses to spoon it over something. (Bread? Pasta salad? Burgers? Why not?)
The chameleon veggie has taken on many forms, but zucchini noodles and shrimp with almond-herb pesto showcases it at its most adaptable. You could blitz parsley, mint and basil together with plenty of olive oil and make a car door tasty, but you don’t have to when you have zoodles. Yes, they were trendy for a bit, and for a reason: They truly are a delightful stand-in for pasta that leave you feeling lighter on your feet.