Are you looking for some fresh and flavorful side dish ideas to add some excitement to your meals? Look no further! Zucchini, a versatile summer squash, is the perfect ingredient to elevate any dish. Whether you’re a busy parent looking for quick and easy options or a foodie searching for new inspiration, we’ve got you covered.
In this article, we’ll explore 18 mouth-watering zucchini recipes that are sure to please even the pickiest eaters. From classic roasted zucchini with garlic parmesan to creative zucchini noodles with pesto, we’ll dive into the world of zucchini and discover its many uses in the kitchen. So, let’s get started!
Garlic Parmesan Roasted Zucchini
Transform plain zucchinis into a flavorful and aromatic side dish with this easy-to-make Garlic Parmesan Roasted Zucchini recipe. Perfect for a quick weeknight dinner or as an accompaniment to your favorite pasta dishes.
Ingredients:
• 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
• 3 cloves of garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss zucchini slices with minced garlic, olive oil, salt, and pepper until well coated.
3. Spread the zucchini mixture on a baking sheet lined with parchment paper in a single layer.
4. Sprinkle Parmesan cheese evenly over the zucchinis.
5. Roast for 20-25 minutes or until tender and slightly caramelized.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Zucchini Fritters with Lemon Yogurt Dip
A refreshing twist on traditional fritters, these zucchini bites are perfect for a light and satisfying snack or side dish. The tangy lemon yogurt dip adds a burst of citrus flavor to balance out the earthiness of the zucchini.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Lemon yogurt dip (see below)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine grated zucchini, flour, salt, and baking powder.
3. Add the egg and mix until just combined.
4. Using your hands, shape into small patties, about 1/4 inch thick.
5. Place on a baking sheet lined with parchment paper. Drizzle with olive oil.
6. Bake for 15-20 minutes or until golden brown.
Lemon Yogurt Dip:
– 1 cup plain yogurt
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon honey
Mix all ingredients together and refrigerate until ready to serve.
Grilled Zucchini with Herb Butter
A summer classic, this recipe elevates zucchini’s natural sweetness by pairing it with a rich and creamy herb butter. Perfect for a quick weeknight dinner or as a side dish for your next BBQ.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup (1 stick) unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a small bowl, mix together the softened butter, parsley, and dill until well combined.
4. Brush both sides of the zucchini slices with olive oil and season with salt and pepper.
5. Grill the zucchini for 2-3 minutes per side, or until tender and slightly charred.
6. Spread a tablespoon of herb butter on each grilled zucchini slice and serve immediately.
Cooking Time: 10-12 minutes
Cheesy Zucchini Casserole
This creamy casserole is a perfect way to enjoy the flavors of summer zucchini, with a rich and tangy cheese sauce baked to perfection. Serve it as a side dish or main course for a delicious meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 tablespoon butter
– 1 teaspoon dried basil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini slices in butter until tender.
3. In a separate bowl, combine cheddar and Parmesan cheese.
4. In a greased 9×13-inch baking dish, arrange zucchini slices.
5. Pour heavy cream over the zucchini, then sprinkle with cheese mixture.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Corn Saute
Summer’s sweet corn and tender zucchini come together in this simple and flavorful sauté. Perfect as a side dish or added to your favorite main course, this recipe is sure to become a staple.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup fresh corn kernels (from about 2 ears)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1 clove garlic, minced; 1 tablespoon chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sliced zucchini and cook until tender, about 3-4 minutes per side.
3. Add the corn kernels to the skillet and stir to combine with the zucchini.
4. Cook for an additional 2-3 minutes, or until the corn is lightly browned.
5. Season with salt and pepper to taste.
6. Garnish with minced garlic and chopped cilantro if desired.
Cooking Time: Approximately 10-12 minutes
Baked Zucchini Fries with Marinara
Transform your zucchini into crispy, flavorful “fries” and serve them with a tangy marinara sauce for a healthier take on this snack favorite.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1 cup marinara sauce (homemade or store-bought)
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut zucchinis into fry shapes, about 1/2 inch thick.
3. In a bowl, mix together olive oil, salt, black pepper, and garlic powder.
4. Add the zucchini “fries” to the bowl and toss until evenly coated with the mixture.
5. Line a baking sheet with parchment paper and arrange the zucchini “fries” in a single layer.
6. Bake for 20-25 minutes or until tender and slightly browned.
7. Serve hot with marinara sauce and Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Zucchini and Tomato Gratin
Elevate your garden fresh zucchini and tomatoes into a rich and flavorful gratin, perfect for a light yet satisfying summer dinner. This recipe highlights the sweetness of the vegetables paired with creamy goat cheese and crispy breadcrumbs.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large tomato, sliced
– 1/4 cup goat cheese, crumbled
– 1/4 cup breadcrumbs
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss zucchini and tomato slices with olive oil, salt, and pepper.
3. Transfer the vegetable mixture to a 9×13 inch baking dish.
4. Sprinkle crumbled goat cheese over the top.
5. Mix breadcrumbs with a pinch of salt and sprinkle evenly over the cheese.
6. Bake for 25-30 minutes or until the top is golden brown and the vegetables are tender.
Cooking Time: 25-30 minutes
Sauteed Zucchini with Garlic and Lemon
This simple recipe brings out the natural sweetness of zucchini, paired with the pungency of garlic and brightness of lemon. It’s a perfect side dish for any meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley leaves, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute, until fragrant.
3. Add the zucchini slices and cook for 5-7 minutes, or until tender and lightly browned.
4. Remove from heat and stir in the lemon juice.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley leaves, if desired.
Cooking Time: 10-12 minutes
Zucchini and Potato Hash
A flavorful and nutritious side dish that combines the natural sweetness of zucchinis with the comforting earthiness of potatoes. Perfect for a quick weeknight dinner or as a brunch option.
Ingredients:
– 2 medium-sized zucchinis, diced
– 1 large potato, peeled and diced
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss zucchinis and potatoes with olive oil, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet lined with parchment paper.
4. Roast in the preheated oven for 20-25 minutes or until the vegetables are tender and lightly caramelized.
5. Remove from the oven and stir in chopped onion and garlic.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Zucchini Noodles with Pesto
This recipe is a quick and delicious way to enjoy the flavors of summer. Zucchini noodles, also known as zoodles, are a great low-carb alternative to traditional pasta.
Ingredients:
– 2 medium zucchinis
– 1/4 cup pesto sauce (homemade or store-bought)
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Optional: grated Parmesan cheese and cherry tomatoes for garnish
Instructions:
1. Wash the zucchinis and spiralize them into noodle-like strands.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the zucchini noodles and cook for 3-4 minutes, or until they start to soften.
4. Stir in the pesto sauce and cook for an additional minute, coating the noodles evenly.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with Parmesan cheese and cherry tomatoes if desired.
Cooking Time: 10-12 minutes
Stuffed Zucchini Boats with Quinoa
This recipe is a flavorful and healthy twist on traditional stuffed zucchini boats, featuring quinoa as the base for a savory filling. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked quinoa with black beans, cilantro, olive oil, onion, garlic, salt, pepper, and paprika.
4. Stuff each zucchini boat with the quinoa mixture and place on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 25-30 minutes
Zucchini and Carrot Ribbon Salad
This refreshing summer salad combines the natural sweetness of zucchini and carrots with a tangy dressing, perfect for warm weather gatherings or as a light lunch option.
Ingredients:
– 2 medium zucchinis
– 4 medium carrots
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create ribbons from the zucchinis and carrots.
2. In a large bowl, combine the zucchini and carrot ribbons.
3. In a small bowl, whisk together olive oil, apple cider vinegar, and honey until well combined.
4. Pour the dressing over the zucchini-carrot mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 10 minutes
Zucchini and Mushroom Stir-Fry
This recipe is a flavorful and healthy twist on traditional stir-fries, combining the natural sweetness of zucchini with the earthy taste of mushrooms. Perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the mushrooms and cook for 3-4 minutes, until they release their liquid and start to brown.
4. Add the zucchini and cook for an additional 2-3 minutes, until tender but still crisp.
5. Season with soy sauce, salt, and pepper to taste.
6. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 10-12 minutes
Zucchini and Goat Cheese Tart
This elegant tart combines the sweetness of zucchini with the tanginess of goat cheese, perfect for a light and refreshing summer meal or appetizer.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/8-inch thick rounds
– 1/4 cup goat cheese, crumbled
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Place on prepared baking sheet.
3. Arrange zucchini slices on one half of the pastry, leaving a 1/2-inch border around edges.
4. Top zucchini with crumbled goat cheese and drizzle with olive oil.
5. Fold other half of pastry over filling to form a triangle or a square shape.
6. Brush edges with a little water and press to seal.
7. Bake for 25-30 minutes, or until golden brown.
8. Garnish with chopped basil leaves, if desired.
Cooking Time: 25-30 minutes
Zucchini and Chickpea Fritters
These flavorful fritters are perfect as a snack or side dish, packed with the goodness of zucchini and chickpeas. The combination of crunchy exterior and soft interior makes them irresistible.
Ingredients:
– 2 medium zucchinis, grated
– 1 can chickpeas (15 oz), drained and rinsed
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 egg, lightly beaten
– Optional: paprika, lemon juice, or chopped parsley for added flavor
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine zucchini, chickpeas, flour, salt, and baking powder.
3. Add olive oil, garlic, and egg; mix well.
4. Using wet hands, shape the mixture into small patties, about 1/2 inch thick.
5. Place fritters on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. Serve warm with your favorite dipping sauce.
Cooking Time: 20-25 minutes
Zucchini and Bell Pepper Medley
This colorful medley is a perfect side dish or light lunch option, bursting with flavors of summer. Roasting brings out the natural sweetness in zucchinis and bell peppers, making them a delicious and healthy addition to any meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large bell peppers (any color), sliced into 1-inch pieces
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss together zucchini and bell pepper slices with olive oil, salt, and pepper until they’re evenly coated.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized, stirring occasionally.
5. Season to taste with additional seasonings if desired.
Cooking Time: 20-25 minutes
Zucchini and Onion Foil Packets
These flavorful packets are a perfect way to enjoy the sweetness of summer zucchini and onions, all wrapped up in one convenient package. Perfect as a side dish or added to your favorite main course.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large onion, sliced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat grill or oven to medium-high heat.
2. Cut four pieces of aluminum foil into 12-inch squares.
3. Place a slice of zucchini and onion in the center of each square.
4. Drizzle with olive oil and sprinkle with salt, pepper, and any desired seasonings.
5. Fold foil over ingredients, creating a packet, and seal by folding edges twice.
6. Cook packets for 15-20 minutes or until vegetables are tender.
7. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 15-20 minutes
Zucchini and Spinach Saute
This recipe is a great way to get your daily dose of greens and veggies in a flash! With just a few simple ingredients, you can create a tasty and nutritious sauté that’s perfect for a weeknight dinner or as a side dish.
Ingredients:
– 1 medium zucchini, sliced
– 2 cups fresh spinach leaves
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced zucchini and cook for an additional 2-3 minutes, or until tender.
4. Add the fresh spinach leaves and cook until wilted, about 1 minute.
5. Stir in the minced garlic and season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Summary
Get ready to go green with these 18 delicious zucchini recipes! From side dishes to main courses, these flavorful ideas will have you cooking up a storm. Roast them with garlic and parmesan, fritter them into crispy bites with lemon yogurt dip, or grill them with herb butter – the possibilities are endless. Try cheesy casserole, sautéed zucchini with garlic and lemon, or even zucchini noodles with pesto. And for dessert? Zucchini and goat cheese tart is a game-changer! Whether you’re looking for a quick weeknight meal or a show-stopping dinner party, these recipes have got you covered.
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