Easy Zucchini Recipes

Print Friendly
easy zucchini recipes

Easy Zucchini Recipes

A Zillion Zucchini?
by Tawra Kellam

So you have few zucchini left, huh? You’ve given bushel baskets full to all your friends and family. You’ve set buckets on the corner with a free sign. You’ve left anonymous “midnight zucchini deliveries” at all of your neighbor’s houses and they still aren’t gone. Now what do you do?

Here are a few ideas about how to use that leftover garden zucchini along with a bunch of easy zucchini recipes that will help you make lots of delicious dishes from this very prolific garden plant!.

Eazy Zucchini Tips:

  • Zucchini can easily be frozen for the winter. Simply shred and bag into 1 – 2 cup servings. Use in breads, cakes or meat loaves
  • Substitute shredded zucchini for half of the ground beef in Mexican recipes, spaghetti sauces, meat loaves or meatballs.

Easy Zucchini Recipes:

Here are some easy zucchini recipes that are a delicious way to give a lot of variety to your meals!

Zucchini Saute

1 lb. small zucchini
1 Tbsp. olive oil
1 onion, cut thin
1 clove garlic, chopped
1/4 tsp. thyme
salt and pepper to taste

Sauté zucchini in olive oil for 3 minutes. Remove from heat and add onion and garlic. Sauté 2 minutes. Add Zucchini to skillet and season with salt, pepper and thyme. Serve Warm.


Chicken Cacciatore

2-3 lbs. chicken pieces
2 Tbsp. olive oil
2 cans (14 oz.) stewed tomatoes
2 cups mushrooms, sliced
1 cup zucchini, sliced
1 tsp. fresh basil, crushed or 1/4 tsp dried basil
salt and pepper, to taste
4 cups pasta, cooked

Brown chicken in oil, 10 minutes, turning occasionally; drain. Add the rest of the ingredients except pasta. Cover and simmer 25 minutes. Serve over pasta


Zucchini Cake

2 cups flour
1 tsp. salt
2 cups zucchini, grated
1 1/4 cups sugar
1 1/4 tsp. baking soda
1 tsp. cloves, ground
1 tsp. nutmeg, ground
1 tsp. cinnamon, ground
1/2 cup vegetable oil
1/3 cup water
1 tsp. vanilla
3 eggs

Preheat oven to 350°. Mix all the ingredients in a bowl and beat on low for 1 minute, scraping bowl constantly. Beat on medium for 2 minutes, scraping bowl occasionally. Pour into a greased 9×13 inch pan. Bake for about 45 minutes. Serves 18.

Easy Fried Zucchini Recipe

zucchini, sliced or cut into sticks
1 egg, beaten
1/2 cup milk cracker crumbs
vegetable oil for frying
salt and pepper

Wash all the vegetables. Slice the zucchini, onions and squash into thin slices. Put some flour in a bowl. Put egg and milk in another bowl and mix. Place crackers crumbs into a bowl. Put the vegetable oil in a deep saucepan or fry pan and heat to 375° or until a few crumbs of cracker fry quickly. Dip vegetables into flour, then egg mixture, then cracker crumbs and fry until golden. Drain on paper towels. Salt and pepper to taste and serve hot with ranch dressing.

For more quick and easy recipes like these easy zucchini recipes, check out our Dining On A Dime Cookbook.



  1. Tammy says

    Other uses for zucchini:


    1) Brush with vegetable or canola oil and season as you wish and grill. This works especially well with forearm-sized zucchini that grew overnight. Slice 1/4″ thin lengthwise.


    2) Slice vegetables and put in non-stick aluminum foil with a little butter, seasoning, in addition to zucchini, add bell peppers, carrots, and any other tasty vegetable

    Use the Ziplock Zip-n-Steam bags. Slice 1/2 of a normal-sized zuccini 1/4″ thin along with 1/2 of a squash (or use a whole of either.) Slice one whole carrot, add broccoli, and sliced colorful bell pepper. Use 1 tbs butter, a little white pepper, garlic powder or 1 clove of freshly-pressed garlic, and a little salt or seasoned salt. Put in the microwave while the meat is resting. Cook for 4 minutes.

    Add quarter slices of zucchini to homemade pizza. Even my husband who did not think he liked zucchini until he tried the above ways discovered that he really liked this. He would even ask for zucchini on his portion of the pizza. Great with slices of fresh tomato, onion, bell pepper, and pepperoni!

    Zucchini and Tomatoes – canning:
    A can of Del Monte Zucchini and Tomatoes at our store costs $2.29. That is about the same price as a large can of storebrand canned whole tomatoes. (I have not had enough tomatoes to can from our garden.)

    Slice zucchini into 1/4″ slices, halved or less if you have forearm-sized zucchini. For larger zucchini, cut it in half lenghtwise and scrape out large seeds. If you have about 16 cups (roughly) of zucchini, use the following:

    1-3 tbs of table salt over the zucchini. Let it set for 1 hour to soften. Drain water.

    3 large cans of whole tomatoes. Crush into small bits with a potato masher or use your hands to make small.

    Add 2 tsp salt, 3 tbs oregano, 2-3 tbs basil, 2-3 tbs garlic powder, pepper.

    Bring to a boil
    Add drained zucchini
    Bring back to a boil + 30 seconds – 1 minute. Make sure to stir.
    Put into sanitized canning jars.
    Submerge in hot water bath for 15 minutes.

    This recipe makes about 6 1/2 pints.

    Zucchini and Squash Pickles – canning:
    8 cups of zucchini and squash (any combination you have) cut into 1/4″ half slices or smaller for jumbo zucchini and squash. (Scrape large seeds out of jumbo zucchini and squash. Small seeds are no problem.)
    3/4 of an onion – diced (about 2 cups)
    1-2 green bell pepper – diced
    2 – 3 colorful bell peppers – diced
    3 tbs table salt (add after above ingredients are ready)

    Stir in the salt and mix the ingredients well. Let sit for 1 hour. Drain.

    In large soup pot, mix:
    1 c distilled vinegar
    1 c cider vinegar (or 2 c total of distilled vinegar)
    2 tsp mustard seed
    2 tsp celery seed
    3 c sugar

    Bring ingredients in the pot to a boil. Stir to mix.
    Add zucchini and squash mixture. Bring to a boil. Boil for 30 seconds – 1 minute.

    Put mixture in sterilized canning jars.
    Put jars in hot water bath for 15 minutes.

    Best after a couple of days and then refrigerated. Great with sandwiches or on black-eyed peas. It is a beautiful, colorful addtion to the dinner table. Makes about 5 pints.

    This recipe multiplies well for bumper crops. Great way to use those large squash and zucchini that appear overnight.

  2. Donna says

    We had this over the weekend, and I loved it. Take a large zucchini, slice lengthwise. scoop out the seeds, making a “trench”. brown 1 lb. hamburger, put in 1 cup salsa, mexican cheese blend to taste. Bake at 350 til zuccini is tender, but not mushy. Put another layer of cheese just before removing from oven. slice to serve. we had buscuits, corn as a side. I think it would be great as a vegetarian dish, filled, with refried beans (with/or without chiles), whatever cheese you like, and maybe black olive slices, mushrooms, green pepper,etc.

    This was a keeper for our family — Made more than enough for 6 –

  3. says

    I have become a big fan of zucchini over the last 2 years.

    Try slicing the zucchini length wise, drizzle with olive oil, layer with fresh tomato slices and top with grated Romano cheese. Bake at 350F for 35 minutes or until tender but still a bit firm. Add some fresh basil at the last 10 minutes or top when removed. Yum!

  4. Rene maia says

    I make a dish with pasta and zucchini. Grate Zucchini, fry some garlic in olive oil, add zucchini,cook for a few minutes, toss with pasta, add handful of parmesan cheese and serve

  5. Polly says

    Zucchini Jam

    6 cups shredded peeled zucchini
    6 cups sugar
    2 Tablespoons lemon juice
    1 can (15 oz) crushed pineapple with juice
    2 packages orange jello gelatin

    In large pot combine zucchini, sugar, lemon juice, pineapple with juice. Bring to a boil, cook stirring often at a full boil for 10 minutes. Remove from heat, stir in gelatin. Spoon into jelly jars. Process 10 minutes in hot water bath. Store in the refrigerator. 7 ½ pints

    I have use also strawberry jello gelatin
    This will not last long. Great gifts.

  6. Jelaine Zastrow says

    Too much zucchini…..
    I put my veggie into a food processor (peel those bigger than the little ones we love so much to keep the flavor bland). Liquify and bag in 1C quantities–rebag many into a larger bag ( I vacuum sealed the big bag) and use in place of dairy milk to reduce calories. Works very well.

  7. Maggie says

    I would like to make a vegetarian lasagna using eggplant and zucchini. Do I need to cook them a little before I layer them in the pan. I plan to use some tomato sauce, ricotta & cottage cheese and lasagna noodles but didn’t know where in the layers to put the veggies and if they need to be partially cooked first. Any help is appreciated. I’d like to make the dish this weekend since my zucchini have been waiting for a few days. Thanks.

    • says

      Maggie you don’t need to cook the zucchini or eggplant first just slice them very thin. You can pretty much layer them how you like. For every recipe I have read they have layered them differently. I would just layer the noodles, sauce, veggies, cheese but like I said everyone did them a different way so I don’t the layer makes a difference. I do usually end with cheese sprinkled on top no matter what kind of lasagna I make just for looks.

  8. says

    not sure if this is helpful but I was reading a recipe for zuchini lasagna (low carb) so no noodles and a couple people wrote that they sliced the veg to the size wanted then dropped into boiling water to soften them.
    The reason was if cooked they came out the texture of noodles and were less noticeable.
    I have never made anything much with zuchini but want to try this as Don likes lasagna and I thought this might be the way to go.
    Will also try the jam if I can get zuchini at a decent price.

  9. says

    went to the gardener who sells his produce in the village next to ours yesterday and asked if they had zuchini. she went to the garden and came back with 10 nice size ones. I asked how much and she said $5. so I took them all. it was the last in the garden.
    went to the grocery store and they had some sick looking ones for $1.49 a lb. I figure I got about 10 lbs so got a pretty good deal.
    have enough for the jam and a zuchini lasagna and maybe double the jam recipe by adding something else to it.
    so as soon as I go to get groceries tonight I can start on using it.
    thanks for the jam recipe it is one I have used for other fruits so no problem.
    yesterday I canned 20 500ml jars of peaches with no sugar and had enough for 6 250ml jars of jam. made with sugar free jello and the peaches only. So a good productive day, I think.
    can’t wait for pears and plums now.

  10. Marie says

    I add zucchini to other vegetables to make them go further, like corn, broccoli, okra, cauliflower. Use raw in mixed salads with tomatoes, onion, peppers. This mixture works well cooked with sausage and topped with cheese.

  11. Margaret says

    A low fat recipe we like for two:

    2 medium zucchini
    1/3 cup diced onion (about one small)
    5 slices of turkey bacon cooked until crisp and crumbled
    1/2 cup grated parmesan cheese.

    (1) Preheat oven to 375 degrees.

    (2) Cut zucchini in half lengthwise . With a metal spoon scoop out most of the insides and put them into a small skillet . Transfer the zucchini shells to a 8 by 8 baking dish with 1/4 cup water.

    (3) Pace the skillet over medium heat medium heat, and stir in the onions and bacon bits. Cook about 3 minutes, or until softened. Stir in cheese until melted.

    (4) Remove from heat and fill zucchini shells.

    (5) Bake in preheated onion for 12-15, or longer if you want softer shells.

  12. Margaret says

    Correction: that should read in step number 3: the onions and bacon bits. Would appreciate if you could change this prior to posting.Thanks.

  13. Jeanne says

    Fabulous! Great timing, as I’ve been buying zucchini at the local farmers markets. All these recipes sound delicious!

  14. Mary Jane says

    My neighbour showed me how to dehydrate zucchini and gave me a sample. Just wash the zucchini(peel and all), slice off the blossom ends and slice into wheels. Lay out in a single layer on your dehydrator racks and dry until crisp. Store in an airtight container until ready to use. I have always added these to soups or meat sauces, but last year, at Christmas, I ate a few like potato chips, using low fat salad dressing as a dip. You can’t eat as many as you would potato chips, (they are quite filling), but it was a nice guilt-free alternative. Dried zucchini has a slightly sweet taste to it.

  15. Katja says

    Yes, it is an other kitchen gadget, but we use it a lot:
    a sturdy spiralizer.
    Now we make Zoodles instead of Noodles.
    low carb, gluten- etc free.
    Try with any pastasauce, just remember there is more liquid from the zucchini.

Leave a Reply

Your email address will not be published. Required fields are marked *

2 + = seven

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>