Zucchini Recipes

Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat.

A one-pan dish that really brings the flavor, this simple meal will easily feed your whole family. (If you like your potatoes extra-crispy, return the pan to the oven while the chicken is resting.)

Drizzle fruity extra-virgin olive oil over thin slices of potato, zucchini, and tomato for a low-fat summery potato gratin. A sprinkling of cheese provides nutty flavor.

Talk about quick comfort—this half-hour chili satisfies like the best of them, especially when topped with your favorite fixings.

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

Sautéed zucchini is a delicious way to make a rich dish like carbonara a little healthier—this recipe uses two parts vegetable to one part pasta. Another trick: Don't skimp on the extra egg yolk; the addition helps emulsify the sauce, so it reaches optimum creaminess and renders a flawless carbonara copy.

Buttery toasted pine nuts, salty Pecorino Romano, and fragrant basil add intrigue to this simple summer side dish.

The zucchini can be replaced with 2 yellow squashes; 8 ounces haricots verts, trimmed, rinsed, and dried; or 2 portobello-mushroom caps, cut into 1/2-inch slices.

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

Rich and creamy, risotto is Italian-style comfort food. If you like, you can leave out the wine and replace it with an equal amount of broth.

This is a lighter, brothy take on the Italian soup ribollita, which is also made with leftover bread. If using frozen peas, add them to the soup along with the bread.

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

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

Wrap up the day by sitting down to heart-healthy fish "en papillote," a fancy-sounding method that's so simple.

Toss this zucchini and squash on the grill and the flavor intensifies from the heat. This time-saver side dish (less than 30 minutes) is perfect for a no-fuss summer lunch or dinner. 

Lighten up the classic soup by using zoodles in place of noodles. We like a tangle of zucchini ribbons, but any vegetable noodle you like would work, too.

Grate some zucchini for surprisingly delicious cupcakes. This recipe was submitted by reader Ian Young of Oakland, California.

Roasting the zucchini and tomatoes rather than sauteing them intensifies their flavor.

Our Mediterranean-style vegetarian pizza jazzes up store-bought dough with caramelized onions, zucchini ribbons, feta, Kalamata olives, and fresh mint. Each slice strikes the perfect balance between sweet and salty.

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

Roasting vegetables with aromatics, salt, pepper, and olive oil is easy, mostly hands-off, and always produces the best results.

Serve these savory fritters with tzatziki, a garlicky yogurt sauce.

Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.

Skirt steak is well-marbled and should be cook medium rare; any more, it will toughen.