Our 10+ Best New Zucchini Recipes for Summer

Don’t miss out on these fresh zucchini recipes this year. In case you’ve missed it, these are all the new dishes we’ve published since last summer, featuring nutritious zucchini in highly-rated breakfasts, appetizers, dinners and more. Everyone will fall in love with our tasty Zucchini Bites with Pesto & Burrata at your next gathering. And meals like our Grilled Vegetable & Black Bean Farro Bowls incorporate zucchini into a medley of seasonal ingredients that we’re sure you’ll love.

Baked Zucchini, Feta & Egg Tortilla

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs.

Zucchini Bites with Pesto & Burrata

Photographer: Robby Lozano, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

Broiled zucchini slices are the perfect vessel for delivering small bites of creamy burrata cheese for a quick and easy appetizer or side. We love the creamy center of burrata cheese, but feel free to swap it out for pieces of fresh mozzarella or mozzarella pearls. Store-bought pesto is a great shortcut. Opt for refrigerated prepared pesto for the freshest flavor.

Creamy Zucchini & Rotisserie Chicken Pasta Bake
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf

If you’re swimming in zucchini, take some off your hands with this creamy zucchini and chicken pasta bake. The zucchini melts into the sauce, while Dijon mustard and lemon zest brighten the flavor. You can swap out the zucchini for summer squash if you prefer, and if you have leftover chicken you can use that in place of the rotisserie chicken.

Cheesy Zucchini with Hot Honey

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

These cheesy baked zucchini slices are topped with a mixture of creamy feta cheese and melty mozzarella and finished off on a sweet note with a drizzle of hot honey. Cutting the zucchini on an angle gives you the most surface area to hold the cheesy topping. If your zucchini slices are crowding the baking sheet, it’s best to bake them on two baking sheets, and then broil them one baking sheet at a time so they cook evenly.

Grilled Vegetable & Black Bean Farro Bowls
Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

These bowls are filled with all the hearty goodness of a black bean and veggie burrito, minus the tortilla. Nutty, chewy farro takes the place of rice, and the veggies are grilled with a zesty lime vinaigrette. The bowls are delicious at room temperature, but you can also heat the beans with a splash of vegetable broth and reheat the vegetables in a small skillet.

Sweet and Sour Zucchini & Chicken Pasta

Ali Redmond

Replacing some of the pasta with spiralized zucchini allows for a totally twirlable dish with all the pleasure of noodles. The light lemony sauce and savory shredded chicken are comfort food at its finest, and a sweet-and-sour topping provides crunch, chew, herbal brightness and a palate awakener.

Spicy Chili Oil Noodles with Zucchini & Carrots

Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco

Making your own chili oil is more time-intensive than using store-bought, but it’s worth it for the fresh flavors in this dish. The goal here is to infuse the oil with tons of aromatics like bay leaves, star anise, peppercorns and chili flakes to create a spicy base for the sauce. Spiralized zucchini and carrot add crunch, color and nutrients to the dish.

Penne with Zucchini & Sun-Dried Tomatoes

Courtesy Photo

The unbelievable truth about Italian cooking is that your life can be forever altered with just 20 minutes and a few simple ingredients. This dish, which I’ve adapted from the traditional spaghetti alla Nerano, is a perfect case in point! First created by Chef Maria Grazia, who served her signature zucchini pasta in the idyllic village of Nerano on the Amalfi Coast, this version stays close to the original, with zucchini, a rather flavorless vegetable on its own, caramelized until the flavor intensifies to what can only be described as transformative. Excerpted from Everyday Delicious copyright © 2024 by Rocco DiSpirito. Used by permission of Rodale Books an imprint and division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Slow-Cooker Marry Me Chicken with Barley

Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell

Fall in love with this easy version of Marry Me Chicken—a dish with chicken and julienned sun-dried tomatoes swimming in a creamy sauce. Our version adds cherry tomatoes and zucchini for an added boost of veggies, plus barley which soaks up the sauce and makes this dish a complete meal all in one pot. Make sure the barley is completely submerged in the liquid so it cooks evenly.

Minestrone Soup

Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl,

This fresh and simple minestrone soup is the perfect recipe for chilly days. Adding the ingredients in stages allows this quick-cooking soup to develop deep flavors in a short time. Cooking the pasta in the soup is an easy and efficient way to add body. This minestrone soup would work with different veggies (think peas, cabbage or winter squash) or another type of canned bean, like creamy cannellini beans or even chickpeas.

The Best Veggie Enchiladas

Photographer: Jacob Fox, Food stylist: Holly Dreesman, Prop stylist: Joseph Wanek

These veggie enchiladas are packed with sweet corn, onion, peppers, zucchini and beans and are coated with store-bought enchilada sauce to save time on prep. Enchilada sauce ranges from mild to hot. We like the earthy flavor of red enchilada sauce, but green enchilada sauce works well too. For a slightly different spin, substitute yellow squash for the zucchini and a poblano for the bell pepper.

Mustard-Dill Grilled Salmon & Vegetables

Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek

In this easy grilled salmon recipe, the salmon is cooked on a cedar plank, one of the most foolproof ways of grilling. We call for zucchini, tomatoes and onion, but feel free to use your favorite vegetables instead.

3-Ingredient Salmon & Veggie Sandwich

Photographer: Carson Downing, Food stylist: Annie Probst, Prop stylist: Joseph Wanek

This 3-ingredient salmon sandwich recipe is a great way to use up leftover cooked veggies and salmon (you can also use canned salmon). Pulling out the insides of the bread makes a nice pocket for the filling. Use those bread pieces to make breadcrumbs or croutons.