50 Zucchini Recipe Ideas

Food Network came up with dozens of smart ways to use all that summer squash. 

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Photo By: Con Poulos

Lemon-Ricotta Zucchini Pancakes (No. 3)

Mix 1 cup grated zucchini, 3/4 cup ricotta and the zest of 1 lemon into 2 cups prepared pancake batter before cooking. Serve with butter and honey.

Skillet Zucchini Cornbread (No. 7)

Whisk 2 cups flour, 1 cup sugar, 2/3 cup cornmeal, 2 teaspoons baking powder, 1 teaspoon salt and 1/2 teaspoon baking soda. Whisk 1 cup each grated zucchini and milk, 2 sticks melted butter and 2 eggs. Stir the wet ingredients into the dry ingredients. Butter a 10-inch cast-iron skillet. Pour in the batter and smooth the top; bake at 375 degrees F until a toothpick inserted into the center comes out clean, 40 to 45 minutes. 

Zucchini Ricotta Toasts (No. 9)

Mix 1 1/2 cups grated zucchini, 1 cup ricotta and 1 tablespoon chopped mint; season with salt and pepper. Spread on grilled bread; drizzle with olive oil and sprinkle with flaky sea salt and chopped squash blossoms.

Grilled Zucchini-Wrapped Halloumi (No. 10)

Slice 8 ounces halloumi cheese crosswise into 8 rectangles. Shave 8 long slices from 1 medium zucchini on a mandoline; tightly wrap around each halloumi piece and secure with a toothpick or small wooden skewer (soaked in water). Brush with olive oil. Grill over medium heat, turning, until charred, 4 to 5 minutes. Serve with lemon wedges.

Quick Zucchini Pickles (No. 22)

Toss 2 medium sliced zucchini and 1 sliced red onion with 2 tablespoons kosher salt; drain in a colander, 2 hours. Bring 1 cup cider vinegar, 1/2 cup water, 1/4 cup sugar and 1 teaspoon pickling spice to a boil; pour over the vegetables. Let cool; chill (up to 5 days). 

Turkish Zucchini Fritters (No. 24)

Toss 1 1/2 cups grated zucchini with 1/2 teaspoon kosher salt; drain in a colander, 30 minutes. Squeeze dry. Mix with 2 eggs, 1/2 cup flour, 1/4 cup each chopped scallions, onion, dill, parsley and crumbled feta. Shallow-fry tablespoons of the batter in olive oil over medium heat until golden, 2 to 3 minutes per side. Serve with yogurt mixed with minced garlic and dill. 

Zucchini Tart (No. 29)

Roll out 1 thawed puff pastry sheet to a 9-by-11-inch rectangle on a lightly floured surface. Poke all over with a fork; bake on a baking sheet at 400 degrees F, 15 minutes. Spread with 1/4 cup jarred sun-dried tomato pesto mixed with 2 tablespoons olive oil. Top with 1 cup shredded mozzarella, 1 each small sliced zucchini and yellow squash, and some rosemary leaves and sliced scallions. Season with salt and pepper. Bake until bubbly, 15 minutes. 

Zucchini Slaw (No. 35)

Slice 2 medium zucchini into matchsticks. Whisk 1/2 cup mayonnaise, 3 tablespoons rice vinegar, and 2 teaspoons each sugar and Sriracha; toss with the zucchini, 1 cup shredded carrots, 1/2 thinly sliced red onion and 1/2 teaspoon kosher salt.

Cacio e Pepe Zucchini (No. 45)

Toss 5 cups grated zucchini, 1/2 cup each grated Parmesan and pecorino, 4 tablespoons butter and 2 tablespoons chopped mint with 1 pound warm spaghetti; season with salt and pepper.