20 Recipes To Make With Zucchini

There's just about no other summer vegetable that gets as much mileage as the zucchini. It's as versatile as it is abundant, but as I'm sure you already know, it's easy to fall into a zucchini rut and keep returning to the same recipes over and over again.

Here, I pulled together an assortment of recipes that showcase and remind you how adaptable this summer veg truly is. Plus, you'll find great tips and tricks from Simply Recipes readers, editors, and contributors.

Chocolate Chip Zucchini Bread

"This recipe uses one pound of green zucchini. Go for two smaller zucchini rather than one big one. I’ve found bigger zucchini to be super watery, a big no for this recipe." —Kayla Hoang, Simply Recipes Contributor

Fried Zucchini

"Start with the frying oil at 350ºF. Once you add the zucchini, the oil temperature will drop. Use an instant-read or deep-fryer thermometer to keep an eye on the temperature and turn the heat up or down to keep it around 350°F." —Sally Vargas, Simply Recipes Contributor

Taco-Stuffed Zucchini Boats

"I prefer to make this recipe on the grill, which gives the zucchini a light smoky flavor, but you can also make them in the oven." —Nick Evans, Simply Recipes Contributor

Zucchini Fritters

"If you have a potato ricer, it's a great tool for squeezing the moisture out of the shredded zucchini instead of waiting for it to drain or using paper towels. Also good when making latkes or similar." —Jennifer B., Simply Recipes Reader

Cream Cheese Zucchini Muffins

"To soften the cream cheese quickly, unwrap it and microwave it on a microwave-safe plate in 10-second intervals until soft." —Mark Beahm, Simply Recipes Contributor

Creamy One Pot Pasta with Zucchini

"I added minced garlic and chopped fresh basil & parsley to zucchini. I also used chicken broth instead of water and grated some fresh parmesan cheese when serving. I will definitely make this again." —Lori, Simply Recipes Reader

Baked Zucchini Fries

"The baked zucchini fries get very crispy thanks to the panko breadcrumbs. They have a drier and flakier consistency than regular breadcrumbs do, making them easy to crisp up in the oven." —Julie & Amy Luxemberg, Simply Recipes Contributors

Giant Sausage Stuffed Zucchini

"Need to make ahead? You can easily stuff the zucchini a day ahead of time. Just stuff the zucchini, keep it chilled, then bake right before serving." —Elise Bauer, Simply Recipes Founder

Cheesy Zucchini Bites

"The trick to this recipe, as with so many recipes that use shredded zucchini, is to first salt the zucchini and let the excess water drain. That's the best way to avoid a mushy mess when you bake it." —Elise

Zucchini Walnut Pancakes

"For diner-style pancakes with evenly golden-brown bottoms, an ungreased pan is the way to go! With a good non-stick skillet or griddle, there’s little chance of sticking and the pancakes will turn out golden from edge to edge." —Shilpa Uskokovic, Simply Recipes Contributor

Spicy Turkey and Zucchini Burger

"I made these burgers exactly per the recipe. The only way I found to improve them was to nestle one, cut in half, in pita bread and top with diced cucumber, feta cheese and the recipe's sour cream sauce. So good!" —Mary Beth N., Simply Recipes Reader

Zucchini Pasta Carbonara

"Had this last night, it was great! Light and delicious but the prosciutto satisfies any meat craving! We ended up grating the squash instead to cook it faster (and to avoid the chopping) and it was still a distinct flavor and texture." —TJ, Simply Recipes Reader

Roasted Corn, Tomato, and Zucchini Tart

"I recommend thawing the pastry in the fridge for a few hours beforehand and taking it out about 10 minutes before you use it. That should be enough time to let it be pliable enough to unfold without cracking." —Brianne Ross, Simply Recipes Contributor

Asian Zucchini Noodle Salad

"Great recipe! Not only can you spiralize the zucchini, you can also spiralize the carrots, peppers and cabbage too!" —Les, Simply Recipes Reader

Easy Zucchini Butter

"You can grate fresh tomato into the pan for a little color and another layer of flavor. Or swap the zucchini for yellow squash." —Sara Bir, Simply Recipes Editor

Zucchini Breakfast Casserole

"Yum! I mixed it up the night before, let it sit out for 15 minutes in the morning, added the bread cubes, and let it sit while the oven heated." —Greta, Simply Recipes Reader

Chocolate Zucchini Bread

"This recipe can be baked in an 8x4-inch loaf pan (for taller loaves) or in a 9x5-inch loaf pan (for thinner loaves)." —Elise

Zucchini Lasagna Roll-Ups

"When rolling the slices, use a light touch. Don’t stress too much about making perfect rolls. They tend to fall into line when you tuck them into the baking dish." —Sally

Summer Squash Salad

"If I needed to make this the night before I would slice the zucchini, chop the mint, grate the cheese, and toast the pine nuts, but keep all of the ingredients separate, in tightly packed (no air) plastic bags. Then right before serving I would combine." —Elise

Cheesy Summer Squash Sauté

"I made it vegan by substituting the following topping in place of the cheese slices: equal parts each (I used 1/3 cup each) panko breadcrumbs, nutritional yeast, and melted butter (I used vegan Earth Balance). It's gives a parmesan-cheesy taste." —Amy, Simply Recipes Reader