The Ultimate Guide to Cooking Zucchini: 5 Recipes You’ll Love

5 Zucchini Recipes You’ll Want Year-Round

Zucchini season is in full swing, and if you have a garden, you know the feeling. One day you’ve got tiny green squashes, the next you’re hauling in armfuls the size of baseball bats. Sometimes you forget a zucchini or two under the leaves until they’re big enough to double as a canoe paddle and you take those to the unsuspecting neighbors. hahaha (Mine now know they are coming every year.) Instead of panicking, here are five ways to actually celebrate the bounty. These recipes are so good, you’ll want to make them even when it’s not zucchini season.

When Your Garden Explodes With Squash, Start Here

Classic Zucchini Bread
The OG of zucchini recipes! My ultimate favorite - moist, just sweet enough, and perfect with butter. Bake a few loaves and freeze them so you can enjoy summer flavor in December. This actually turned out pretty good you just have to like off the wrap because the top sticks even with extra oil.
Zucchini Noodles (“Zoodles”)
Swap pasta for spiralized zucchini. Toss with pesto, marinara, or garlic butter for a light but satisfying meal. This is also good enough my family will eat it.
Stuffed Zucchini Boats
Hollow out a big zucchini, fill it with a mix of sausage, rice, and cheese, then bake. It’s hearty, customizable, and feeds a crowd. You put sausage on it and it transforms.
Zucchini Fritters
Shredded zucchini mixed with egg, breadcrumbs, and Parmesan, pan-fried until golden. Serve with sour cream or marinara. any of your favorite dips will do.
Creamy Zucchini Soup
This recipe from Once Upon a Chef takes simple ingredients—zucchini, onion, garlic, broth, and a splash of cream—and transforms them into silky, flavorful comfort food.
Here’s the quick version: Sauté 1 chopped onion and 2 minced garlic cloves in olive oil until soft. Add 2 pounds chopped zucchini, 4 cups chicken or veggie broth, 1 tsp salt, and simmer 15 minutes. Blend until smooth, stir in ½ cup cream, and season with pepper. Garnish with fresh herbs or Parmesan. (Recipe inspired by Jenn Segal, Once Upon a Chef.)