Wondering what to make with too much zucchini? This list of delicious zucchini recipes from around the Mediterranean has you covered!
Some of My Favorite Zucchini Recipes!
There are so many ways to cook zucchini that the list of zucchini recipes is practically endless, but I wanted to share 11 of my favorite zucchini recipes to get you started.
Zucchini is a staple of the Mediterranean diet and for good reason. Its neutral flavor means you can use it in both sweet and savory recipes, raw, cooked, or baked. Some are common in the US, like our healthy zucchini bread, but others might be new to you, like my Middle Eastern Stuffed Zucchini recipe.
All I know is that right around mid-July, gardens and markets are abundant with zucchini, and if you’re one of the lucky ones who ended up with a few too many zucchinis, this list of zucchini recipes will help you put them to good use!
Luckily, zucchini is a versatile ingredient that you can eat in a salad or sliced and dunked into your favorite dip. You can also cook zucchini many different ways: sautéed simply in a pan with a bit of good olive oil, roasted with other veggies, sliced and tossed with pasta, added to a pot of homemade vegetable soup, or turned into boats to hold tomatoes and fresh herbs for the perfect summer appetizer!
Here are 11 of my favorite zucchini recipes to get you started!
Here Are My Favorite Summer Recipes to Use Up Zucchini
These tasty zucchini recipes are fan favorites on the site, and also on my regular dinner rotation at home! They’re delicious, wholesome, and simple to prepare. Check them out:
Zucchini Parmesan
If you’re looking for a top-notch low-carb, vegetarian recipe that also checks off the comfort food box, then you’re in for a real treat. This is filling enough for me to eat on its own, but you can also pair it with a quinoa salad for some extra plant-based protein.
Zucchini Fritters
These crispy zucchini fritters made with dill, mint, and spring onions are a classic Mediterranean recipe I like to pair with tzatziki for a quick and easy lunch, a late-day snack, or just a simple side dish.
Zucchini Quiche
Yes, you can eat zucchini for breakfast! Why not? It’s filling, healthy, and you can knock out a serving or two of vegetables before you even really start your day. This is a crustless quiche recipe, so it’s a great option for your gluten-free friends and family.
Healthy Zucchini Bread
When it comes to cooking the Mediterranean way, we are always looking for ways to make our favorites a little better for you. In this Greek zucchini bread recipe, we use olive oil and walnuts for healthy fats, and spice it with just a touch of cinnamon and cloves. Greek yogurt adds both moisture and protein.
Grilled Stuffed Zucchini Boats
I made this recipe on the show, Live with Kelly and Mark, and they LOVED it. I know you will, too. It’s so easy and only takes about 20 minutes to make. You’ll love the Mediterranean vibes from tomato, feta cheese, and plenty of fresh herbs.
Shrimp Foil Packets
This zucchini recipe is a true celebration of summer! It’s light, fresh, seasoned with lemon, garlic, and smoked paprika. Zucchini, peppers and onion combine with the shrimp for an easy dinner on the grill!
Middle Eastern Stuffed Zucchini
In this Middle Eastern-style recipe, hollowed-out zucchini acts as a vessel for a spiced mixture of rice and ground beef. And don’t worry, we don’t waste any of the zucchini flesh! It gets cooked right along with the stuffed zucchini.
Zucchini and Carrot Ribbon Salad
Ribbon salads are easy to make, and they look so pretty on the table. This one is super simple with fewer than 10 ingredients, including salt and pepper! The white beans give it a little more heft, but it’s the perfect addition to a light summer supper of grilled trout or salmon. Make sure you use small zucchini so you can have uniform ribbons.
Borani Kadoo (Roasted Zucchini and Tomatoes with Garlicky Yogurt)
Cooling Greek yogurt is the base of this summertime favorite, where it’s topped with a seasoned mixture of zucchini, tomato, and onions. Serve with pita as a light vegetarian main, or start a meal with it for a seasonal appetizer.
Vegetarian Moussaka
This roasted vegetable moussaka made with eggplant, potatoes, zucchini, and a chunky tomato-lentil sauce is my vegetarian take on traditional Greek moussaka. Hearty, superbly delicious, and filled with nutrients. Even meat lovers won’t miss the meat!
Spanish Pisto (Vegetable Stew)
This Spanish recipe is an absolute celebration of summer. It is packed with peppers, zucchini, tomatoes, and eggplant, then seasoned simply with sweet paprika, cumin, vinegar, salt, pepper, and fresh parsley. Think of it as Spain’s version of ratatouille.