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Once we’ve reached the middle of summer, it’s impossible to ignore the zucchini piling up at farmers markets and taking over gardens. While some people can’t get enough of summer’s most abundant vegetable, others need a little more convincing. And I get it.
Zucchini has a mild taste with a subtle sweetness, which might make you think it’s a little blah. But spun a different way, that’s exactly what makes zucchini so great: It’s incredibly versatile, both in the ways it can be cooked and the ingredients it can be partnered with. So if until now you’ve just been sautéing, roasting, and grilling it, that’s a good start, but it barely scratches the surface of what you can do with this summer sweetheart.
Whether you chop it or grate it, at the breakfast table it has a place in everything from egg casseroles to savory pancakes to overnight oats. Zucchini bread is a timeless classic, but if you haven’t considered upping the ante with a chocolate zucchini bread or a savory loaf that adds olives and goat cheese, you’ve got to try it. Love lasagna? Wait until you swap the pasta noodles for thin strips of zucchini. Try a grilled zucchini salad tossed with lemon vinaigrette, feta, and mint, and there’s a good chance it will overtake cucumber salad as your summer go-to. And when you’ve really got a lot of zucchini on your hands, I’ve got two words for you: zucchini butter.
Here are 53 recipes that will change your mind about zucchini, or maybe even make you fall even more in love with it.
Breakfast
Zucchini has a place at the table any time of day, and that includes breakfast. Mix it into overnight oats for a version that tastes like zucchini bread, blend it into smoothies, and partner it with eggs.
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Zucchini Breakfast CasseroleThis zucchini breakfast casserole — starring cheese, bacon, sour cream, and, of course, fresh summer squash — is the kind of dish you eat once and then proceed to gush about forever.
Go to Recipe Baked Goods
First and foremost: Start with a loaf of tender, classic zucchini bread. And when you’re ready for a new twist, turn to chocolate or give your loaf a savory spin. Definitely don’t forget zucchini breakfast cookies.
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Classic Zucchini BreadI'm pretty sure that zucchini bread is the whole reason that zucchini exists. The shredded zucchini gives this bread a subtle sweetness and a soft texture.
Go to Recipe 5 / 13
Zucchini Breakfast CasseroleThis zucchini breakfast casserole — starring cheese, bacon, sour cream, and, of course, fresh summer squash — is the kind of dish you eat once and then proceed to gush about forever.
Go to Recipe 10 / 13
Zucchini Chocolate Breakfast Cookies Don’t let the cocoa powder and dark chocolate chunks fool you: Made with white whole-wheat flour, oats, Greek yogurt, and shredded zucchini, these are cookies you can feel good about eating first thing in the morning.
Go to Recipe 12 / 13
Farmers Market Breakfast BreadMade with any combination of beets, carrots, zucchini, or summer squash, this tender quick bread is the perfect way to highlight the earthy sweetness of summer vegetables at their peak.
Go to Recipe 13 / 13
Grandma's Zucchini BreadEverything always tastes better when grandma makes it, right? The secret ingredient in this zucchini is lemon zest! It takes it to the next level, adding a brightness that perfectly contrasts the warmth of the cinnamon.
Go to Recipe Snacks and Condiments
Make a plate of crunchy zucchini fries and trust me when I tell you that they’ll disappear faster than you expect. And if you try just one new zucchini recipe, let it be tangy zucchini relish or savory zucchini butter. You’ll never look at zucchini the same way again.
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Baked Zucchini FriesIt doesn't matter whether you cut them into sticks or spin them into spirals: Crispy panko and Parm zucchini fries are a must-make in summer and beyond.
Go to Recipe 6 / 10
Air Fryer Zucchini ChipsThese thin and crispy Parmesan zucchini chips served with an herb-yogurt sauce is summer's answer to chips and dip. The best part? No hot oil involved. These chips are made in the air fryer.
Go to Recipe 10 / 10
Zucchini ButterI'm hard-pressed to find a more delicious way to preserve zucchini. Here, it's cooked down into a buttery, subtly sweet spread that's great on toast and sandwiches, spooned over fish and chicken, and mixed into a warm pot of orzo.
Go to Recipe Mains
If you’ve been reserving zucchini as a side dish, it’s time to move this summer vegetable to the center of the table as the main course. Whether you make it the star of a low-carb lasagna or add it to a savory summer tart, you simply can’t go wrong.
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Zucchini LasagnaThis low-carb lasagna swaps thin-sliced zucchini for lasagna noodles, which shifts the emphasis to the best parts of lasagna: the tomato sauce, the cheese, the veg.
Go to Recipe 11 / 17
One-Skillet Salsa Pork Chops Pork chops and zucchini are simmered in chunky salsa that's punched up with a splash of balsamic, so each bite is just the right balance of sweet, spicy, and tangy.
Go to Recipe Side Dishes
Braise zucchini to turn it into an irresistibly tender side, try a coconut-kissed soup that screams summer, or put together a simple casserole with a double dose of cheese.
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Garlic-Marinated ZucchiniDon't mistake this for basic sautéed zucchini. Cooked in a bath of olive oil, the zucchini becomes almost creamy before being marinated with chopped fresh herbs, garlic, and vinegar.
Go to Recipe 8 / 10
Sautéed Zucchini and Squash with Thyme and Feta This is the back-pocket summer side I lean on more than any other. It comes together in a flash, and the feta and herbs keep mild-mannered zucchini interesting. The recipe calls for thyme, but any fresh herb you have on hand will work.
Go to Recipe 9 / 10
Heidi Swanson's Summer Squash SoupThis soup is one of the rare soups that sounds appealing in the summertime — a spicy, tangy blend of Thai red curry paste, coconut milk, tofu, and squash. It’ll make you sweat — in a good way.
Go to Recipe 
