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13 Ways With Zucchini

13 Ways With Zucchini

Tired of grilled zucchini? Shake things up with 13 incredible zucchini recipes ranging from sweet treats to savory dinners.

Cheeky Kitchen

Contributed by: Brooke McLay

Once summer gardening starts, you never know what the bounty of your labors may bring. Will there be a big raspberry crop this year? Is it too cold for tomatoes? Will the apples survive the heat, birds and bugs?

One thing you can always count on is having enough zucchini for you and your neighborhood. This sturdy crop grows quickly and tends to feel like a weed you can't get rid of before the season's harvest is complete.

If you find yourself with an overabundance of zucchini every year, we've got you covered! Here are 13 incredible zucchini recipes that will turn those boat-sized veggies into bites of delectable goodness!


Southwest Sausage and Veggie Lasagna
Basic zucchini meets Southwest flavor for a lasagna that’s fresh and fantastic. We used no-boil noodles to cut down on prep time. The final flavor of this lasagna is outstanding!



Parmesan Baked Zucchini
Who says tasty food has to take a long time, make a mess of your kitchen, and blow your mind with all the prep work? Not this recipe! You can have it made and baked in minutes.



Lasagna-Stuffed Zucchini
Rather than putting zucchini in your recipes, put your recipes in your zucchini with these clever stuffed lasagna rounds. They make amazing appetizers or elegant entrées.



Zucchini Ribbon Roll-Ups
Kick your next summer party up a notch with simple grilled zucchini ribbon roll-ups. Grilled zucchini gets wrapped around savory herbed cheese and a fresh cherry tomatoes for a flavorful and fabulous start to the meal.



Zippy Zucchini Tart
Breakfast isn't just served, it's stunning! But actually, this simple zucchini and tomato tart makes a beautiful breakfast, brunch or dinner. The crisp flaky crust pairs perfectly with the garlicky ricotta cheese, garden tomatoes, fresh basil and zucchini filling.



Lemon-Pignoli Zucchini Pasta
Lemon, zucchini, tomatoes, feta, and pine nuts–this isn’t your mother’s ordinary pasta salad. This stunning dish is at home at a backyard barbecue as it is at a formal dinner party. We told you zucchini was versatile!



Zesty Zucchini Corn Cakes
Quick and savory, these pillowy pancakes are filled with zucchini, corn, and onions. Topped with a smear of sour cream and sliced garden tomatoes, this is one recipe you'll want to make again and again!



Zucchini Zen Garden Pizza
Strike a balance somewhere between healthy and decadent with this simple supreme pizza. It’s topped with everything in the garden, plus a few other favorite flavors for good measure.



Zucchini-Blueberry Muffins with Cinnamon Toast Crunch® Streusel
Zucchini bread meets classic blueberry muffins in this beautiful mix of the two. With the help of Betty Crocker's delicious Blueberry Muffin Mix, you're just minutes away from sinking your teeth into hot, fresh, bakery-style muffins made with, what else, zucchini!



Zucchini-Bacon Succotash
Turn ordinary zucchini into a favorite dish with a twist! Bacon pieces lend a smoky flavor to traditional succotash. Top it all with a poached egg, and you’ll may never want summer (or your zucchini crop) to end!



Ranch Fried Zucchini
Bring back the flavors of childhood burger stands with this incredibly easy recipe for fried zucchini. Bisquick combines with a beautiful Ranch-style herb mixture to make for a truly tasty snack!



Double-Chocolate Zucchini Bread
Zucchini bread is nice and all, but when you add chocolate, then more chocolate to the mix, magic starts to happen. Suddenly you have a batch of bread so good, you’ll want to eat it morning, noon and night.



Zucchini and Cream Thumbprint Cookies
Spicy zucchini-molasses cookies are baked with a cream cheese center, then topped with a cinnamon-almond drizzle. Can you say, amazing? This recipe is destined to become a classic in your kitchen.

by on Jun. 4, 2012 at 3:09 PM
Replies (11-19):
by on Jun. 7, 2012 at 4:26 PM

Parmesan Zucchini Bread

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion


In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion.
Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

by on Jun. 30, 2012 at 10:29 AM


by on Jul. 4, 2012 at 4:23 AM

This is better than it sounds but may be too much bacon &
bacon fat--And you may prefer fresh mushrooms to zucchine.

Bacon Bake
>1 pound sliced bacon
>1 medium white onion finely chopped
>3 C. cooked rice
>1/4 C. flour
>2-1/2 C. milk
>1/2 tsp salt
>1/8 tsp pepper
>1/2 C. grated Parmesan Reggiano or Assiago cheese
>2 small zucchini coarsely shredded
>1/3 C. sliced ripe olives
>Cut bacon crosswise into 1" pieces.
>Cook in skillet over medium heat until crisp them remove to absorbent paper.
>Reserve 3 T. drippings.
>Return 1 T. drippings to skillet then add onion & cook until transparent--The onion,
>not the skillet dumb-bell.
>Spread rice in a rectangular baking dish & top with half the bacon and onion.
>Combine flour and remaining 2 T. drippings in saucepan then mix well.
>Gradually add milk & cook over medium heat until thick & bubbly stirring constantly.
>Stir in salt, pepper and parmesan cheese.
>Pour 1 cup sauce over bacon and rice.
>Top with zucchini and olives.
>Sprinkle with remaining bacon and pour remaining sauce over top.
>Cover tightly with aluminum foil and refrigerate overnight.
>Remove from refrigerator and let stand at room temperature for 15 minutes.
>Bake at 375 for 25 minutes.
>Remove foil and continue to bake for 20 minutes.

by on Jul. 4, 2012 at 4:23 AM

Hearty Minestrone Soup

Makes 18 cups, 12 (1-1/2-cup) servings.

1/4 cup olive oil
2 Tbsp. unsalted butter
2 medium onions, coarsely chopped
6 to 8 cups shredded cabbage or packaged shredded cabbage with carrot (coleslaw
3 medium red potatoes, diced (about 1 pound)
2 cups chopped carrots (4 medium)
2 cups chopped zucchini (about 10 ounces)
1-1/2 cups chopped, trimmed fresh green beans (about 6 ounces)
1-1/2 cups cooked navy or white kidney beans or 1 15-ounce can navy or
cannellini (white kidney) beans, rinsed and drained
1 cup chopped celery (2 stalks)
2 Tbsp. dried basil, crushed
1-1/2 tsp. dried oregano, crushed
1 4-oz. wedge Parmesan cheese
2 32-oz. cartons chicken broth
1 14-1/2-oz. can stewed tomatoes, undrained and cut up
1/2 cup uncooked arborio or long grain rice
Sourdough or French bread slices (optional

In a 7- to 8-quart Dutch oven, heat oil and butter over medium heat. Add onion
and cook, uncovered, about 10 minutes or until onions are tender and golden,
stirring occasionally. Add cabbage, potatoes, carrots, zucchini, green beans,
navy beans, celery, basil and oregano. Cook, uncovered, for 6 minutes, stirring

Meanwhile, remove rind from Parmesan cheese. Wrap the cheese rind in a double
layer of 100% cotton cheesecloth. Finely shred the Parmesan cheese; cover and
chill until serving time.

Stir broth, undrained tomatoes and rice into the mixture in the Dutch oven.
Bring to boiling; reduce heat to low. Add wrapped cheese rind. Simmer, covered,
for 2 hours, stirring occasionally.

To serve, remove and discard cheese rind. Ladle soup into bowls and sprinkle
with Parmesan cheese. If you like, serve with sourdough bread.

by on Jul. 4, 2012 at 4:28 AM

 you can substitute the Lobster for Crab Meat or Tuna
Penne with Lobster, Corn, Zucchini, and Arugula
After removing the lobsters' tails and claw meat, use their empty shells to flavor this dish's broth.
Penne with Lobster, Corn, Zucchini, and Arugula


Serves 4
  • 1 onion, quartered
  • 1 carrot, peeled and cut into 1-inch pieces
  • 3 bay leaves
  • 1 clove garlic, peeled and smashed
  • 1 piece (1 inch long) fresh ginger, sliced
  • Zest of 1 orange
  • 1 tablespoon whole black peppercorns
  • 2 live lobsters (1 1/4 pounds each)
  • Salt
  • 8 ounces penne, or garganelli
  • 1 Vidalia or other sweet onion
  • 4 small zucchini (about 1 pound)
  • 2 tablespoons minced garlic
  • 4 ears corn, shaved from the cob
  • 2 arugula, stems trimmed, chopped
  • 2 tablespoons fresh marjoram leaves
  • 1 ounce freshly grated Parmesan cheese, optional
  • Olive-oil cooking spray


  1. Fill sink with ice water. In a stockpot, combine onion, carrot, bay leaves, garlic, ginger, zest, and peppercorns with 8 cups water; cover and bring to a boil. Add lobsters, cover, and cook 8 minutes once water has returned to a boil. Remove lobsters, reserving the liquid; transfer to the ice bath.
  2. When lobsters are cool enough to handle, break tails and claws from body; crack open to remove meat. Set meat aside. Add bodies and empty shells to reserved liquid; return to a boil. Reduce heat; simmer 30 minutes. Drain through a fine sieve; discard solids. Return liquid to pot; cook over medium-high heat until reduced to 1 cup, about 45 minutes. Cut meat from lobster-tail and claw into bite-size pieces; set aside.
  3. Bring a 5-quart saucepan of salted water to a boil, and cook pasta until al dente, about 7 minutes. Drain in a colander, and set aside.
  4. Cut onion into 1/8-inch wedges; remove the core. Cut zucchini lengthwise into quarters and crosswise into 1/2-inch pieces. Heat a low-sided 6-quart saucepan coated with olive-oil cooking spray over medium-high heat until very hot. Add onion and garlic; reduce heat to medium low. Cook until onions are translucent, about 3 minutes. Add zucchini; cook until tender, about 7 minutes. Add corn, reserved lobster meat, cooked pasta, reserved liquid, arugula, and marjoram; stir to combine. Stir in Parmesan, if desired; serve.
by on Jul. 4, 2012 at 4:29 AM

Spinach and Zucchini Soup Recipe
        I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.
Serves about 6.

by on Jul. 4, 2012 at 4:30 AM

1/2 cup margarine, softened
1 cup white sugar
1 egg
1 cup grated zucchini
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1 cup raisins
In a medium bowl, cream together the margarine and sugar until smooth.  Beat in the egg, then stir in the zucchini.  Combine the flour, baking soda, salt and cinnamon; stir into the zucchini mixture.  Mix in raisins.  Cover dough and chill for at least 1 hour or overnight.
Preheat over to 375 degrees F.  Grease cookie sheets.  Drop dough by teaspoons onto the prepared cookie sheet.  Cookies should be about 2 inches apart.
Bake 8-10 minutes in the preheated oven until set.  Allow cookies to cool slightly on the cookie sheet before removing to wire racks to cool completely.
by on Jul. 4, 2012 at 4:31 AM

Stuffed Zucchini 


  • 6 medium zucchini
  • 3 eggs
  • 5 to 6 tablespoons dry breadcrumbs
  • 3 tablespoons freshly grated Parmesan
  • 1 tablespoon butter, melted
  • 6 ounces Prosciutto, cut into strips
  • Salt and pepper
  • 2 tablespoons olive oil

  1. Steam the whole zucchini for approximately 8 minutes, or until tender. Let cool. Remove ends and cut zucchini in half. Using a melon baller, scoop out center of the 12 zucchini for another purpose.
  2. Preheat oven to 350 degrees F.
  3. In a small bowl, beat the eggs. Stir in breadcrumbs, cheese, butter, and ham. Mix well. Transfer mixture to a small skillet and cook until no liquid remains. Season with salt and pepper.
  4. Fill zucchini boats with mixture. Pour the olive oil, plus 2 tablespoons water into a large baking dish. Bake for 20 minutes. Serve as side dish, or first course.
by on Jul. 5, 2012 at 12:23 PM

i love these recipes. I love using zucchini

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