Ingredient

Zucchini Recipes

8 recipes with zucchini for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

8 recipes

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🇺🇸USAEasy

Vegetable and Mushroom Dishes

Baked Zucchini Fries

An easy and delicious American appetizer. Zucchini slices covered with a crispy breading of panko breadcrumbs and Parmesan, baked in the oven until golden.

30 min180 kcal4 serves

🌿Vegetarian⚡Quick💪High protein

★4.7

🇫🇷FranceMedium

Vegetable and Mushroom Dishes

Ratatouille

Ratatouille is a wonderful dish that combines the bright flavors of fresh vegetables and the aromas of spices. Suitable for both everyday dinners and special occasions.

55 min130 kcal4 serves

🌿Vegetarian🌾Gluten-free

★4.8

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Pasta Primavera

Pasta Primavera is a popular American dish inspired by Italian traditions, created in the 1970s at Le Cirque restaurant in New York City. Light and fresh, perfect for spring and summer.

30 min430 kcal4 serves

🌿Vegetarian⚡Quick💪High protein

★4.9

🇺🇸USAMedium

Meat Dishes

Sheet Pan Chicken and Veggies

Bone-in chicken thighs and mixed vegetables on one pan at 220°C. The chicken skins up, the vegetables caramelize, and nothing needs monitoring once it's in the oven. Around 35g of protein per serving.

45 min420 kcal4 serves

💪High protein🌾Gluten-free

★4.4

🇺🇸USAMedium

Vegetable and Mushroom Dishes

Zucchini Fritters

Grated zucchini, squeezed hard, mixed with egg, flour, parmesan, scallions, and garlic, then fried in a hot pan until crisp and golden. Zucchini is mostly water, so the entire recipe is really about getting that water out first. Do that correctly and the rest takes care of itself.

30 min220 kcal4 serves

🌿Vegetarian⚡Quick

★4.9

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

🇰🇷KoreaAdvanced

Cereal and Pasta Dishes

Jjajangmyeon (Korean Black Bean Noodles with Pork and Vegetables)

Jjajangmyeon is a Korean-Chinese noodle dish of thick chewy wheat noodles topped with a glossy black sauce of fried chunjang (Korean fermented black soybean paste), pork belly, onions, potato, zucchini, and cabbage. The dish was developed in 1905 by Chinese immigrants at the Gonghwachun restaurant in Incheon's Chinatown, adapted from Beijing zha jiang mian to suit Korean tastes — sweeter, with caramelized chunjang and starchier vegetables. Today it is one of Korea's national comfort foods, sold in every neighbourhood and traditionally eaten on Black Day (April 14) by single people who got no Valentine's gift. Active work is 35 minutes, no long simmer needed. Serves 4 with 200 g noodles and 250 ml sauce per portion, topped with julienned cucumber for fresh contrast.

35 min720 kcal4 serves

💪High protein

★4.9

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

🇫🇷FranceMedium

Soups

Soupe au Pistou (Provencal Summer Vegetable Soup with Basil Pistou)

Soupe au pistou is a Provencal summer vegetable soup with beans, crowned with a spoonful of pistou — the Provencal paste of basil, garlic, olive oil, and cheese. The dish comes from Provence in southeastern France, especially around Nice and the Cote d'Azur, and it is the essence of summer Mediterranean cooking: made at the peak of the season from the best vegetables at the market. Pistou is the Provencal cousin of Italian pesto; its name comes from the word for 'to pound,' just like pesto. The key difference: classic Provencal pistou traditionally contains no pine nuts — that is what sets it apart from Ligurian pesto. The soup is a close relative of Italian minestrone, since Provence borders Liguria, but the French version is finished with a big dollop of fragrant pistou that each guest swirls into their own bowl. That fresh pistou, added at the end, is what separates this from an ordinary vegetable broth. Technical keys: use only summer vegetables; mash half the beans for body without flour; never cook the pistou (heat kills the basil aroma and turns it bitter); keep the garlic in the pistou raw; and use fragrant, room-temperature basil. The classic version (per David Lebovitz) uses only water, so the vegetables shine, though vegetable broth is common. Serves 8 in about an hour, the pistou stirred in at the table, with crusty bread and a glass of Provencal rose.

60 min280 kcal8 serves

🌿Vegetarian

★4.4

Verdure alla Griglia (Italian Grilled Vegetables)

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia is a classic Italian dish of seasonal vegetables grilled until charred, then dressed with olive oil, garlic, herbs, and a little acid. It is a summer dish, a symbol of the Italian summer: families gather around the grill, and the vegetables are one of the season's great pleasures. It is served as an antipasto or a contorno alongside meat or fish. The classic grigliata vegetables are eggplant, zucchini, and sweet peppers (red and yellow are best), often with red onion, fennel, radicchio, or mushrooms. The principle is seasonality: use vegetables at the peak of summer, as fresh and ripe as possible. The grill brings out their natural sweetness — the sugars caramelize and a smoky, lightly charred flavor develops. Technical keys: slice the vegetables evenly, about ½ cm; dry them thoroughly, since water is the enemy of caramelization; salt only at the end, never before or during; use high heat and let the char marks form before turning; dress with EVOO, garlic, herbs, and a little acid, before grilling, after, or both; and let the vegetables rest so the flavors come together. Simplicity is the point — a few vegetables, good oil, garlic, and herbs. A celebration of the summer harvest that needs no complicated techniques, served warm or at room temperature.

40 min160 kcal4 serves

🌱Vegan🌾Gluten-free

★4.4

Ingredients

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Other ingredients that appear most often alongside zucchini across the archive. Pick one to drill deeper.

parmesan eggplant tomato garlic breadcrumbs pasta chicken potatoes broccoli eggs flour pork belly