It is rich in antioxidants and vitamin C. It is low in calories and carbohydrates. But above all, it’s deliciously versatile. We’re talking about zucchini.
Long before zucchini noodles (or zoodles) were even a thing, chefs added these summery pumpkin to salads, soups, stews, and even desserts to increase the fiber and nutritional value of sweets.
Whether you prefer it with noodles, smoky grilled or crispy fried, the zucchini is possibly one of the most versatile vegetables around.
“No matter what you do with it, it’s delicious,” says holistic nutritionist Pamela Salzman. And here at TODAY Food we are fully in agreement.
Summer, the main zucchini season, is just around the corner, so here are 21 great recipes to try.
Baked zucchini fries from
You won’t even miss the tubers with these crunchy, crunchy veggie beaters. Zucchini fries taste great in ketchup, tomato sauce, or even homemade ranch dressing. Yum.
Natalie’s zucchini ‘pasta’ with pesto by Natalie Morales
Satisfy your pasta cravings with this nutritious and delicious dish from Natalie Morales from TODAY. For extra protein, serve with your favorite Italian sausage or grilled chicken breast.
Zoats (zucchini oats) by Tina DeGraff
Love zucchini? You MUST try these “Zoats” for a healthy breakfast. Don’t you know what they are? Zoats are simply oatmeal, grated zucchini, and egg whites, all cooked together, for a decadent and filling morning experience that’s packed with protein, good fats, and carbohydrates.
Pizza Zucchini Boats by Pamela Salzman
Do you fancy traditional Italian flavors? Use a hollowed-out zucchini in place of batter to make these healthy pizza topped boats.
Grain-free chocolate zucchini cake from
Zucchini is a very watery vegetable, so it is added to certain dessert recipes to keep them moist without adding a strange taste. This super moist candy is even better with a serving of rich chocolate.
The story goes on
Quick zucchini and feta crostini from Annabel Langbein
Ready in 25 minutes, this is an easy and affordable snack or finger food when zucchini is in season. Let the taste of the vegetables really shine through here!
Tomato and zucchini cake by Martha Stewart
Make the most of late summer pumpkin and tomatoes with Martha Stewart’s hearty tart. It’s perfect for breakfast (just serve with perfectly poached eggs), lunch, or dinner.
Zucchini ribbons with ricotta salad, hazelnuts and mint by Lauren Salkeld
Fresh herbs, a handful of nuts and salty cheese make the raw vegetables an elegant starter that is a pleasure in every season.
Curtis Stones orecchiette with grilled courgette and tomato by Curtis Stone
Perfect for a light, meatless dinner, this delicious dish is super easy to prepare and will please vegetarians and meat lovers alike.
Joy’s low-calorie Sloppy Joes by Joy Bauer
“I redesigned the classic home-style cooking with lentils instead of beef and swapped the starchy bun for roasted zucchini boats,” says Bauer. “The result: a deliciously light spin – only 82 calories! – Of which you can definitely cover seconds or thirds, even quarters! “
Zucchini noodles with shrimp scampi by Lauren Nolan
Use a spiral cutter to turn the versatile pumpkin into delicious zoodles, also known as zucchini noodles. Use them as a base for this garlic shrimp dish or add your favorite pasta sauce.
Zucchini Tomato Pie with Hash Brown Crust and Pimento Cheese by Jeff McInnis and Janine Booth
Nothing says summer like a beautiful cake, but this one has a twist. First of all, it’s a hearty cake filled with a colorful mix of fresh seasonal produce, including baby zucchini and summer squash, heirloom tomatoes, and pumpkin blossoms. Second, a quick whipped allspice cheese gives the creamy and cheesy filling a deliciously tangy taste.
Easy Black Velvet Cake with Cream Cheese Frosting by Annabel Langbein
This is a particularly useful recipe as it can be cooked as a large cake (use a 9-inch diameter springform pan and last about 1 hour), or cut in half and cooked as a loaf. You can even divide the batter to make 12 cupcakes.
Grilled scallops with zucchini & grilled tomato vinaigrette by Geoffrey Zakarian
Simply dress up grilled scallops, zucchini, yellow summer squash, and eggplant in a slightly smoky vinaigrette made from charred tomatoes. When it’s not barbecuing season, you can use a grill pan to recreate searing in the house.
No-cook lasagna with tomato, basil pesto and zucchini from TODAY
Who said lasagna has to be baked in the oven? This no-bake lasagna couldn’t be faster – or more refreshing.
Salmon and zucchini skewers from Sweet Potato Chronicles
Heart-healthy salmon and zucchini are a heavenly combination. Serve over rice to add some weight or mixed vegetables to make meal easier.
Zucchini and summer squash gratin from Siri Daly
Add sliced potatoes, mushrooms or tomatoes to this versatile dish and try swapping parmesan for grated Gruyère or Fontina cheese. If you are gluten-free, you can also leave out the breadcrumbs entirely. Try roasted cauliflower rice instead!
Sea bass with potato and zucchini pancakes and jam sauce by Andy Medina
This delicious recipe makes an elegant presentation, but it’s not that difficult to make. Today’s Kathie Lee Gifford loves this healthy and simple fish dish that is perfect for entertaining.
25-minute baked zucchini chips with Garlicky Chermoula Dip by Annabel Langbein
These super addicting crunchy crunchy thin chips are a healthy and inexpensive snack. The creamy, spicy Moroccan dip also goes well with grilled chicken.
5-ingredient zucchini fritters by Kelly Senyei
Turn zucchini into hot, crispy donuts topped off with a cool dollop of sour cream or yogurt for the ultimate in getting your greens – and quenching your cravings for something fried.
Casey Barber’s Zucchini Corn Bread
For the fussy eater, the zucchini is almost undetectable in this corn bread, but bakers will love how it makes every bite deliciously juicy.
Related:
This post was originally published on August 22, 2016.
