1,103 zucchini recipes

Really good alternative for someone that does not eat meat

Zucchini bread with a wholesome twist: toasted wheat germ for nutty fiber, a hint of maple, and a crunchy sesame-seed top. A moist quick bread that puts garden zucchini to good use.

Tomato and zucchini gratin: thin slices fanned and overlapped, showered with a herby Parmesan breadcrumb topping, drizzled with olive oil, and baked until golden. A rustic summer-garden side dish.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

If you don't know this crisp is actually made with zucchini, you will not notice the difference from an apple crisp.

Warm-spiced zucchini quick bread studded with crunchy pecans and plump raisins. Cinnamon and nutmeg fill the kitchen as two moist loaves bake low and slow. A go-to recipe for summer zucchini season.

A delicious appetizer or side dish for dinner!!! What a great way to use a glut of summer zucchini!

Meatball zucchini Italiano is a fast one-skillet dinner: tender beef meatballs and sliced zucchini simmered in a quick tomato sauce and spooned over pasta. A weeknight-easy way to sneak in vegetables.

Pickled zucchini sticks canned with fresh dill, garlic, celery seed, and onion in a sweet vinegar brine. A crunchy way to preserve summer's zucchini bounty in 4 pint jars.

Rich flavor and a moist texture with warm cinnamon and allspice.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.

Carrot zucchini cake with shredded coconut and cinnamon, topped with orange cream cheese frosting. Moist from grated vegetables and oil, no butter in the batter.

If your garden is overflowing with zucchini, it can be hard to think of ways to use them. Well, one way is to create the perfect zucchini bread. This is a family and work favorite. A great taste of zucchini, but not over powering. Enjoy.

Brighten your day with a slice of this delicious cake made with zucchini, nuts and cream cheese.

Roman-style concia: zucchini slices fried golden in olive oil, then layered with garlic, basil, and vinegar. An old-world Italian appetizer that improves as it sits.

Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.