Zucchini Recipes

This ratatouille is a great make-ahead option for summer entertaining, as the flavor benefits from some time to develop. It can be refrigerated in an airtight container for up to three days. It's delicious hot or at room temperature. Recipe courtesy of Clare Vivier.

Sage and squash enliven this fresh, buttery succotash.

Made with half beef and half shredded zucchini and cooked millet or quinoa, these flexitarian meatballs come together in just 30 minutes. Serve them with marinara sauce over roasted spaghetti squash or sauteed zucchini noodles.

When it comes to radiating warmth at the dinner table, nothing beats a meal-in-one casserole. What's more, this dish can be assembled a day ahead, goes straight from the oven to the table, and offers help-yourself allure in abundance.

Two types of chocolate—semisweet and cocoa powder—give this zucchini loaf its rich flavor.

This easy lasagna "bianca" is tomato-free, and full of zucchini—adding a welcome dose of vegetables to this updated take on the classic. 

Whip up these egg gems for a satisfying hors d'oeuvre. Have your mini-muffin tins ready.

Meaning reboiled in Italian, this hearty vegetarian soup lives up to its name. It's just as delicious on the day it's made as it is reheated. This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter).

A quesadilla is a tortilla typically filled with beans and shredded cheese then folded before being toasted or fried. Our version features cheese and cooked vegetables. Sour cream, shredded lettuce, sliced avocado, and bottled salsa make great accompaniments to quesadillas, so serve them on the side.

This simple summer pasta dish is the perfect way to dispatch that bumper crop of zucchini.

Turn a bounty of garden vegetables into a healthy soup that's dairy-free and easy to make and stash away for the cooler months ahead.

Zucchini makes these easy-to-prepare treats surprisingly moist and delicate.

This red and green salsa combines roasted zucchini, creamy avocado, juicy pomegranate seeds, and pungent feta cheese. The avocado is a source of good fat, as is the olive oil used to coat the zucchini. Chips are cut from whole-wheat pitas, and then toasted.

Bright-hued sweet vegetable pickles are a welcome change from typical sandwich toppers. Paper-thin zucchini ribbons are tender-crisp.

After a quick turn on the grill, these flame-kissed boneless thighs get tossed with a minty lemon dressing. Corn and zucchini are next up on the grates—and when you platter everything up with the meat on top, the sauce dresses everything. 

Roasting chicken thighs with their skin on helps keep the meat moist, while the pan juices lend lusciousness to the zucchini that roasts alongside. Serve couscous as an alternative to rice or potatoes.

In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.

A hearty, healthy summer side of thick-sliced zucchini brushed with a miso-soy glaze, then grilled. The result is deep umami richness.

A few minutes in a skillet transforms ripe tomatoes and zucchini into a fresh sauce for gnocchi.

This produce-packed soup is cooked quickly to preserve the fresh flavor of the vegetables. The orzo simmers right in the pot.

Poppy seeds add a delicate crunch to this savory, cheesy zucchini loaf.