20 Healthy Zucchini Recipes to Make With Your Garden Haul

Too Much Squash? No Problem!

Spiralized Zucchini With Garlic and Basil

The Spruce Eats

Anyone who's ever grown zucchini knows that the crop can get out of control pretty quickly. The green summer squash tend to grow voraciously, so much so that some people have been known to leave their leftovers on neighbors' porches. Luckily, we have plenty of healthy and delicious zucchini recipes to help use up the extra. If you find yourself on the receiving end of one, or just need a nutritious dish for dinner, try one of these.

  • 01 of 20

    Cream of Zucchini Soup

    Image of Cream of Zucchini Soup
    Cream of Zucchini Soup. Photo © Molly Watson

    Because lots of zucchini gives this summery soup so much body, it requires very little cream. Try it as a starter or a light lunch with some crusty bread.

  • 02 of 20

    Sautéed Zucchini

    Low calorie sauteed zucchini

    The Spruce

    Make the most of your garden bounty with this low-calorie sautéed zucchini. Fresh thyme and oregano, along with fresh plum tomato and zucchini, make a delicious and healthy side dish for grilled proteins.

  • 03 of 20

    Zucchini Patties with Quinoa

    Zucchini Patties With Quinoa

     Jennifer Perillo

    Use extra zucchini and leftover quinoa for these wholesome patties that might remind you of latkes, minus the potatoes. Make sure you squeeze as much water out of the zucchini as possible before using, to get a nice, crispy crust.

  • 04 of 20

    Zoodles with Garlic and Basil

    Spiralized Summer Squash With Garlic and Basil
    The Spruce.

    Use a spiralizer or julienne peel to create thin "zoodles" from zucchini that mimic pasta without the carbs. Tossing the veggie noddles with olive oil, garlic, basil, and parmesan makes a light and fresh supper.

    Continue to 5 of 20 below.
  • 05 of 20

    Zucchini Noodle Salad

    Spiralized Zucchini Noodle Salad

    Brenda Bennett

    Spiralized or thinly-sliced zucchini makes a great base for a simple low-carb salad. Add red or yellow bell peppers, cherry or grape tomatoes, sliced cucumber, and some shaved parmesan and you've got a colorful lunch or side.

  • 06 of 20

    Zucchini and Summer Squash Casserole

    Zucchini and Summer Squash Casserole
    Zucchini and Summer Squash Casserole. D.L. Rattray

    Garlic, butter, and a crunchy breadcrumb and parmesan cheese topping dress up zucchini and yellow summer squash in this lightened-up summer casserole. Add some extra zing with a small chopped onion, or give it some color with sliced grape tomatoes or red bell pepper.

  • 07 of 20

    Grilled Zucchini

    Grilled Summer Squash
    Grilled Zucchini. Photo © Molly Watson

    It doesn't get much easier than this simple grilled zucchini. Just slice it thin, brush with olive oil, sprinkle with some flaky sea salt, and on the grill it goes. For extra pizzazz, use herb-infused olive oil or sprinkle with your favorite seasonings.

  • 08 of 20

    Baked Zucchini Fries

    Baked Panko and Parmesan Zucchini Fries
    Diana Rattray.

    When you're craving French fries, but want something lighter, reach for these baked zucchini fries instead. Panko breadcrumbs give them crunch, while parmesan cheese adds umami flavor. They go great alongside burgers or all by themselves as a snack.

    Continue to 9 of 20 below.
  • 09 of 20

    Pureed Zucchini Soup

    Pureed zucchini soup recipe

    The Spruce 

    With zero cream or starch thickener, this lighter answer to creamy soup still has plenty of spoon-coating heft. It's a great way to use up that leftover zucchini and if you have any blossoms lying around, those look great as a garnish.

  • 10 of 20

    Skillet Zucchini with Onions and Bacon

    Skillet Yellow Squash or Zucchini With Onions and Bacon
    Diana Rattray.

    Salty, umami bacon and zesty onions gives a bounty of zucchini plenty of flavor in this skillet side dish. It doesn't require turning on the oven, so it won't heat up your kitchen too much on a sweltering summer day.

  • 11 of 20

    Zucchini, Corn, and Tomato Salad with Goat Cheese

    Zucchini Noodle Pasta
    Stephanie Kirkos

    Spiralized or thinly-sliced zucchini tossed with halved grape tomatoes, fresh or frozen corn kernels, basil leaves, and goat cheese makes a pretty and delicious alternative to your traditional pasta salad. Serve it as your next barbecue for a healthy side.

  • 12 of 20

    Zucchini Pancakes

    Zucchini Pancakes
    Zucchini Pancakes.

     D.L. Rattray

    Let shredded zucchini drain for about an hour before forming these zucchini pancakes to let as much liquid drain as possible. Parmesan cheese and dried basil give them extra flavor.

    Continue to 13 of 20 below.
  • 13 of 20

    Greek Zucchini Pie

    zucchini pie
    Zucchini Pie - Kolokithopita. Photo © Lynn Livanos Athan

    Binding zucchini, onions, and leeks with eggs and some feta cheese keeps this Greek Zucchini Pie together, no crust or phyllo dough required. It tastes great both warm and cold, so it makes a delightful brunch or packed lunch dish.

  • 14 of 20

    Zucchini and Green Tomato Relish

    Zucchini Green Tomato Relish
    Photo: Diana Rattray

    Making pickles is a fun summer afternoon activity, plus it can help save some of your garden fare for later in the year. This green tomato and zucchini relish has a sweet taste that goes great atop burgers, brats, or hot dogs.

  • 15 of 20

    Baked Zucchini Chips

    Zucchini Chips
    Baked Zucchini Chips. Molly Watson

    Watch these crispy, crunchy zucchini chips carefully while baking, since there's a fine line between browned and delicious and scorched. When you bake them this way, zucchini shrink up by about half, so keep that in mind when batching.

  • 16 of 20

    Ribbon Zucchini Salad

    Zucchini Ribbon Salad

    Molly Watson

    Long, flat zucchini ribbons look elegant in this simple salad, but it works with thinly sliced or spiralized squash, too. Letting the zucchini sit a bit in the mustard vinaigrette marinade lets the flavors really meld, so consider making it ahead.

    Continue to 17 of 20 below.
  • 17 of 20

    Stewed Zucchini with Tomatoes and Garlic

    zucchini and tomatoes stewed
    Diana Rattray

    Stewed zucchini comprises the squash, tomatoes, bell peppers, onion, celery, and some herbs and spices for a hearty, fibrous side that goes great with chicken, pork, or steak. You can also add other vegetables, depending on what your garden yields.

  • 18 of 20

    Roasted Peppers and Zucchini

    Roasted red peppers and zucchini

    The Spruce

    Toss any variety of peppers, summer squash, and zucchini together with onion, garlic and olive oil for a toasty and simple summer dish. Any seasonal vegetables will work, so go wild at the farmer's market. The secret to nice, charred edges is a nice, hot oven, so preheat it fully first.

  • 19 of 20

    Zucchini Mint Salad

    zucchini mint salad
    Zucchini Mint Salad. Photo © Molly Watson

    Zucchini and mint have one thing in common: They both grow with abundance during the summer. Fortunately, they also taste great together in this easy and fresh-tasting salad. It also comes together quickly, for a weeknight supper.

  • 20 of 20

    Zucchini Baba Ganoush

    Zucchini Baba Ganoush
    Anita Schecter

    The Middle Eastern spread baba ganoush most frequently appears made with eggplant, but you can also make it using zucchini. It makes a smooth, creamy dip that tastes great with pita points or chips, fresh crudite, or as a sandwich spread.