5 Absolute Wildcard Recipes to Keep Zucchini Fatigue at Bay

We’ve been celebrating zucchini all week long on Kitchn, sharing our top pick for zucchini bread, our best techniques for cooking with it, and our very favorite recipes designed to convince even the biggest zucchini skeptics. Along the way, zucchini has continued to impress us with its versatility. Is there anything the summer squash can’t do?

To put this to the test, we experimented with zucchini in our wildest recipes yet. We transformed it into pizza crust, melted it into sandwiches, and gave it the full-blown eggplant Parm treatment. Much to our delight, it passed with flying colors every time. Don’t just make one of these ingenious recipes — make all five. After all, there’s no shortage of the abundant summer veg.

• The ingredients: Each recipe calls for just five to seven ingredients. We assume that you have olive oil, kosher salt, and pepper on hand, so they are not included in the ingredient list.
• The serving size: Each of these recipes is designed to be an easy summer dinner, with zucchini playing the starring role. With the exception of the pizza, which serves 2 as a main and 4 as an appetizer, each recipe serves 4.

Place 4 ounces softened full-fat cream cheese, 6 ounces shredded cheddar cheese (1 1/2 cups), 2 tablespoons whole-grain mustard, 1/2 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Let come to room temperature while you prep zucchini. Grate 1 medium zucchini (about 4 ounces) on the large holes of a box grater and transfer to a colander placed inside in a large bowl. Toss with 1/2 teaspoon kosher salt; let sit 30 minutes. Squeeze zucchini with your hands to remove excess moisture, then add to the bowl of cheese. Mix with a rubber spatula until combined.

Butter one side of 8 slices marble rye bread with 4 tablespoons softened unsalted butter. Flip 4 slices over and build the sandwiches: Using a butter knife, smear each with 1/3 cup cheese mixture from edge to edge. Close sandwiches with remaining bread slices buttered-side up. Heat a large skillet over medium-high heat. Cook 2 sandwiches at a time until golden-brown and cheese is melted, 3 to 5 minutes per side. Slice in half and serve immediately.

Get the recipe: Easy, Cheesy Zucchini Melts

Arrange 2 racks to divide the oven into thirds and heat to 450°F. Grate 1 pound zucchini on the large holes of a box grater. Place in a colander, toss with 1/2 teaspoon kosher salt, and let stand 10 minutes. Meanwhile, whisk 1 large egg, 1 teaspoon salt-free Italian seasoning, 1 teaspoon kosher salt, and several grinds black pepper together in a large bowl. Add 1 cup shredded mozzarella cheese. 

Squeeze out moisture from the zucchini with your hands and add to the bowl. Stir to combine. Transfer mixture onto a baking sheet lined with parchment paper and coated with 1 tablespoon olive oil. Shape it into a large, thin circle about 8 inches wide. Bake on lower oven rack until bottom is golden and crispy, 20 minutes. Place a second rimmed baking sheet directly on crust. While holding both baking sheets together, flip both. Remove hot baking sheet and parchment. Bake crust on lower rack until golden and crispy, 5 to 10 minutes more.

Remove crust from the oven and heat the broiler to HIGH. Sprinkle crust with 1/4 cup mozzarella cheese. Spread 1/3 cup pizza or marinara sauce over cheese. Top with 1/4 cup mozzarella cheese. Broil on upper rack until cheese is browned and bubbly, 2 to 3 minutes. Top with fresh basil leaves and crushed red pepper flakes, if desired.

Get the recipe: The Best, Crispiest Zucchini Pizza Crust

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering. Add 12 ounces cooked spicy Italian sausage cut into 1/2-inch-thick rounds and cook until browned, about 3 minutes per side. Transfer to a plate with tongs. Add 2 thinly sliced medium bell peppers, 1 thinly sliced medium yellow onion, and 1/2 teaspoon kosher salt to the pot, and season with black pepper. Cook until softened and starting to brown, about 6 minutes.

Push the peppers to one half of the pot, then add 1 tablespoon olive oil and 1 1/2 cups halved grape or cherry tomatoes to the other half. Cook until tomatoes start to soften, about 2 minutes. Return sausage and any juices to the pan. Add 1 1/2 pounds fresh zucchini noodles and 1/2 teaspoon kosher salt and cook, tossing occasionally, until zucchini noodles are heated through and starting to soften, about 4 minutes. Top with torn fresh basil leaves if desired.

Get the recipe: Sausage and Peppers with Zucchini Noodles

Halve 1 pound zucchini lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Place in a large straight-sided skillet or pot. Add 4 minced garlic cloves, the finely grate the zest and juice of 1 medium lemon, 12 ounces dried penne pasta, 1/2 cup whole-milk ricotta cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water.

Stir to combine and bring to a boil over high heat. Boil, stirring occasionally with a wooden spoon, until the pasta is al dente and almost all the liquid has evaporated, 10 to 11 minutes. Top with chopped fresh basil leaves if desired.

Get the recipe: One-Pot Creamy Zucchini Pasta

Trim and halve 2 1/2  pounds medium zucchini lengthwise. Slice lengthwise into 1/2-inch-thick planks. Place in a single layer on a rimmed baking sheet lined with paper towels. Season with 1/2 teaspoon kosher salt, then cover with another layer of paper towels.

Combine 1 cup grated Parmesan cheese and 3 cups shredded low-moisture mozzarella cheese in a medium bowl. Place 1/2 cup grated Parmesan cheese, 2 cups seasoned breadcrumbs, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper in a wide, medium bowl and stir to combine. Whisk 4 large eggs and 1/2 teaspoon kosher salt together in another wide, medium bowl.

Pat zucchini dry. Working with one plank at a time, coat in flour mixture, then egg mixture, then breadcrumbs. Place on a wire rack. Heat oven to 425ºF. Line a baking sheet with paper towels. Heat 1 cup olive oil in a large skillet over medium-high heat. Working in batches of 3 to 4, fry zucchini planks until deep golden-brown, 2 to 2 1/2 minutes per side. Transfer to paper towels. Add more oil to the pan as needed between batches.

Spread 3/4 cup marinara sauce in a 2-quart baking dish (like an 8- or 9-inch square). Top with a single layer of zucchini planks, cutting as needed to fit. Top with 1 cup marinara and 1 1/2 cups of mozzarella cheese mixture. Add another layer of zucchini. Top with 1 1/2 cups marinara sauce and remaining cheese mixture. Cover with a greased sheet of aluminum foil (greased-side down). 

Bake until zucchini is tender, 40 to 45 minutes. Uncover, turn oven to broil, and broil until cheese on top is melted and golden-brown in spots, about 2 minutes more. Let cool 20 minutes before serving.

Get the recipe: Zucchini Parmesan

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