37 Zucchini Recipes That Have Earned All 5 Stars
Updated: Jun. 21, 2022Try something new this summer and make one of our best zucchini recipes. Each tasty dish has earned a coveted 5 stars!
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Yellow Squash and Zucchini Gratin
This gratin is the perfect way to use up an abundance of summer squash. It’s easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. —Jonathan Lawler, Greenfield, Indiana
We’ve gathered more easy zucchini recipes for busy weeknights.
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Zucchini Pico de Gallo Salsa
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
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Dijon Veggies with Couscous
Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. —Juliana Dumitru, Fairview Park, Ohio
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Lemon Chicken Skewers
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. —Margaret Allen, Abingdon, Virginia
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Grilled Zucchini & Pesto Pizza
In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, Nevada
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Blackened Tilapia with Zucchini Noodles
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
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Balsamic-Glazed Zucchini
I am a member of a community supported agriculture farm. I once received the most delicious garlic and garden-fresh zucchini in a seasonal box. That's when I came up with this fabulous recipe. —Joe Cherry, Metuchen, New Jersey
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Grilled Sausages with Summer Vegetables
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
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Farmers Market Orzo Salad
Orzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina
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Mediterranean Turkey Skillet
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
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Veggie Sausage Strata
As a retired home economics teacher, I've made quite a few recipes through the years. This hearty casserole is a favorite in my family. —Dorothy Erickson, Blue Eye, Missouri
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Sauteed Squash with Tomatoes & Onions
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
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Slow-Cooked Ratatouille
I get my son to eat eggplant by cooking it low and slow in this classic French veggie dish. A side of rice and garlic cheese bread also help. —Diane Goedde, Red Lodge, Montana
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Curried Beef Pita Pockets
If there are people in your family who think they won’t like the taste of curry, serve this. They’ll be curry lovers forever! —Mary Ann Kosmas, Minneapolis, Minnesota
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Farmers Market Enchiladas
These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah
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Mozzarella Cornbread Pizza
My sons like pizza but not takeout pies. I pull out my trusty baking pan to make a cornbread pizza with veggies in the crust and everything on top, from pepperoni to leftover ham. —Mary Leverette, Columbia, South Carolina
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Sausage Squash Kabobs
Expect a crowd to gather around the grill when these flavorful kabobs are cooking. The zesty honey-mustard glaze gives a lovely sheen to the sausage and veggies. —Lisa Malynn Kent, North Richland Hills, Texas.
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Vegetable Strata
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
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Grilled Veggie Pizza
I came up with this recipe one summer as a way to use up vegetables from our garden. Grilling the veggies first brings out their sizzling flavors. Try it with a sprinkling of olives or pine nuts before adding the cheese. —Susan Marshall, Colorado Springs, Colorado
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Zucchini & Gouda Skillet Frittata
This is a version of a skillet dish that my mother-in-law, Millie, created to use up all that extra summertime zucchini. The Gouda melts beautifully, but you can make it with Swiss or sharp cheddar, too. —Susan Marshall, Colorado Springs, Colorado
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Summer Turkey Kabobs
These kabobs let you enjoy Thanksgiving flavors at any time of the year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York
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Zucchini & Cheese Drop Biscuits
These colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
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Tuscan Fish Packets
My husband does a lot of fishing, so I'm always looking for different ways to serve his catches. A professional chef was kind enough to share this recipe with me, and I played around with some different veggie combinations until I found the one my family liked best. —Kathy Morrow, Hubbard, Ohio
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Chicken Sausage Pita Pockets
Chicken sausage comes in many flavors, so I try different ones when I make pitas with fresh basil and veggies, inspired by the Greek gyro. —Christina Price, Colorado Springs, Colorado
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Tequila Lime Shrimp Zoodles
This tangy shrimp dish is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, you can use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois
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Penne with Veggies and Black Beans
Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana
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Greek Zucchini & Feta Bake
Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. —Gabriela Stefanescu, Webster, Texas
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Thymed Zucchini Saute
Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It's ready in hardly any time! —Bobby Taylor, Ulster Park, New York
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Thai Scallop Saute
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
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Veggie-Packed Strata
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
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Zucchini in Dill Cream Sauce
My husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
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Garden-Fresh Grilled Veggie Pizza
I have four gardens, including one just for herbs, so I always have a pretty good spread of produce. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois
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Zucchini Pineapple Jam
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
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Butternut Goulash
We make this treasured family goulash recipe using squash from our own backyard. The chili powder and cayenne really warm you up! —Allison Wilmarth, Forest City, Pennsylvania
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Zucchini Panzanella Salad
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
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Zucchini-Cornmeal Pancakes
My mom has made these treasured family hotcakes for ages. Try them as a breakfast-for-dinner meal with fresh fruit, yogurt and honey on top. —Katherine Wollgast, Florissant, Missouri
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Garden-Stuffed Zucchini Boats
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases—just grab your favorite garden goodies and add any spices or mix-ins you like. —Janie Zirbser, Mullica Hill, New Jersey
Originally Published: July 24, 2019
