26 Delicious Fall Zucchini Recipes for Every Occasion

When autumn rolls in, cozy comfort foods and seasonal produce take center stage.

While pumpkins and squashes usually get all the spotlight, zucchini deserves just as much love in fall recipes.

This versatile vegetable can transition seamlessly from summer salads to hearty soups, casseroles, baked goods, and even desserts.

Whether you’re looking for a warming weeknight dinner, a healthy side dish, or a sweet treat with a fall twist, zucchini can do it all.

In this roundup, we’ve gathered 26 fall zucchini recipes that celebrate the season’s flavors. You’ll find everything from zucchini-stuffed casseroles and savory frittatas to spiced muffins and even a pear-zucchini crisp.

Each dish is designed to be flavorful, comforting, and easy to prepare with simple, wholesome ingredients.

So, if you’ve got a garden harvest to use up or you’re simply craving cozy seasonal meals, these recipes will help you turn zucchini into a star ingredient this fall.

26 Delicious Fall Zucchini Recipes for Every Occasion

Zucchini is one of those magical vegetables that can adapt to any recipe—from savory soups and roasted sides to spiced desserts and hearty main courses.

With these 26 fall zucchini recipes, you’ll never run out of creative ways to enjoy this versatile vegetable throughout the cooler months.

Each dish highlights the warmth of fall flavors while keeping meals balanced and nourishing.

Whether you’re baking muffins for a crisp autumn morning, roasting veggies for a holiday dinner, or preparing a cozy pasta dish for a weeknight meal, zucchini brings freshness and texture that complements seasonal ingredients perfectly.

Try one, try them all, and let zucchini become your favorite fall staple!

Harvest Zucchini and Sweet Potato Casserole

This cozy casserole combines fall flavors of zucchini, sweet potatoes, and aromatic herbs.

It’s layered with tender vegetables, sprinkled with Parmesan, and baked until bubbly and golden.

Perfect for a family dinner or holiday side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium sweet potatoes, peeled and thinly sliced
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 tsp fresh rosemary, chopped (or ½ tsp dried)
• ½ cup shredded Parmesan cheese
• ½ cup low-fat milk
• 2 eggs, lightly beaten
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil or cooking spray.
2. In a skillet, heat olive oil and sauté onion and garlic until fragrant and lightly golden.
3. Layer half of the sweet potato slices on the bottom of the baking dish. Sprinkle with salt, pepper, and a pinch of thyme.
4. Add a layer of zucchini slices, followed by a sprinkle of Parmesan cheese. Repeat layers until all vegetables are used.
5. In a small bowl, whisk together milk and eggs. Pour evenly over the layered vegetables.
6. Top with remaining Parmesan and rosemary. Cover with foil and bake for 30 minutes.
7. Remove foil and bake for an additional 15–20 minutes, until golden brown on top and vegetables are tender.

This Harvest Zucchini and Sweet Potato Casserole brings the flavors of fall to your table in a hearty, colorful dish.

It pairs beautifully with roasted chicken or turkey and makes an excellent vegetarian centerpiece.

Autumn Zucchini and Apple Bread

A moist, lightly spiced quick bread that highlights the flavors of fall with shredded zucchini, fresh apples, cinnamon, and nutmeg.

It’s perfect for breakfast, a snack with tea, or as a cozy dessert.

Ingredients:

• 1 ½ cups all-purpose flour (or whole wheat for extra fiber)
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 1 cup zucchini, grated and squeezed of excess water
• 1 cup apple, grated (peeled or unpeeled)
• ½ cup light brown sugar
• 2 eggs
• ½ cup olive oil (or melted coconut oil)
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another large bowl, beat eggs, brown sugar, oil, and vanilla until well combined.
4. Fold in shredded zucchini and apple.
5. Gradually stir dry ingredients into the wet mixture, being careful not to overmix. If using nuts, fold them in at this stage.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Autumn Zucchini and Apple Bread is a wholesome treat that captures the essence of fall in every slice.

Moist, aromatic, and slightly sweet, it’s a must-have recipe when apples and zucchinis are in abundance.

Roasted Zucchini and Butternut Squash Soup

This warm, velvety soup combines zucchini and butternut squash, roasted until caramelized and blended with spices.

Creamy yet light, it’s a comforting dish for crisp autumn evenings.

Ingredients:

• 2 medium zucchinis, cut into chunks
• 1 medium butternut squash, peeled and cubed
• 1 small onion, roughly chopped
• 3 cloves garlic, unpeeled
• 3 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• 4 cups low-sodium vegetable broth
• ½ cup unsweetened coconut milk (or heavy cream)
• Salt and black pepper to taste
• Fresh parsley or pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Place zucchini, squash, onion, and garlic on the baking sheet. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat.
3. Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and caramelized.
4. Remove garlic cloves, peel, and add them back to the roasted vegetables.
5. Transfer vegetables to a blender and add vegetable broth. Blend until smooth.
6. Pour into a large pot, stir in coconut milk, and simmer for 5–7 minutes to meld flavors.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with parsley or pumpkin seeds.

Roasted Zucchini and Butternut Squash Soup is silky, flavorful, and nourishing—perfect for chilly fall nights.

Pair it with crusty whole-grain bread for a hearty and satisfying meal.

Roasted Zucchini and Carrots

This simple yet elegant side dish features zucchini and carrots roasted with a touch of maple syrup, olive oil, and warm fall spices.

The result is a caramelized, slightly sweet, and savory vegetable medley that pairs well with roasted meats or grain bowls.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 3 large carrots, peeled and sliced into sticks
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• Salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss zucchini and carrot slices with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper.
3. Spread vegetables evenly on the baking sheet.
4. Roast for 20–25 minutes, stirring once halfway through, until vegetables are golden and slightly caramelized.
5. Garnish with fresh thyme before serving.

Maple Roasted Zucchini and Carrots combine earthy flavors with a hint of sweetness, creating a colorful and flavorful dish that highlights the cozy essence of fall.

Cheesy Zucchini and Pumpkin Gratin

Layers of tender zucchini and creamy pumpkin are baked with a cheesy, herbed topping in this fall-inspired gratin.

It’s rich, comforting, and perfect for holiday gatherings or as a hearty vegetarian side dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 cups pumpkin, peeled and thinly sliced
• 1 cup shredded Gruyère cheese (or mozzarella)
• ½ cup grated Parmesan cheese
• 1 cup light cream (or half-and-half)
• 2 cloves garlic, minced
• 1 tsp fresh sage, chopped (or ½ tsp dried)
• 1 tsp fresh thyme, chopped
• Salt and black pepper to taste
• 2 tbsp breadcrumbs (optional for topping)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter or olive oil.
2. Layer half of the zucchini slices on the bottom of the dish. Top with half of the pumpkin slices. Sprinkle lightly with salt, pepper, garlic, sage, and thyme.
3. Add half of the Gruyère cheese and a drizzle of cream.
4. Repeat with the remaining zucchini and pumpkin, followed by the remaining cheese and cream.
5. Sprinkle Parmesan and breadcrumbs on top.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly and golden brown.

Cheesy Zucchini and Pumpkin Gratin is a decadent yet wholesome dish that showcases fall vegetables in the most delicious way.

It’s a guaranteed crowd-pleaser at any table.

Spiced Zucchini and Lentil Stew

This hearty stew combines zucchini, lentils, and aromatic spices to create a warm, nourishing meal perfect for autumn.

It’s naturally protein-rich, vegan-friendly, and great for meal prepping.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp turmeric
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots. Sauté until softened, about 5 minutes.
2. Stir in cumin, paprika, and turmeric, cooking for 1 minute to release the flavors.
3. Add diced zucchini, lentils, and canned tomatoes. Stir well to combine.
4. Pour in vegetable broth, bring to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes, until lentils are tender.
5. Season with salt and black pepper to taste.
6. Ladle into bowls and garnish with fresh cilantro or parsley.

Spiced Zucchini and Lentil Stew is a filling, flavorful dish that warms you from the inside out.

Packed with plant-based protein and fiber, it’s a nutritious and satisfying fall favorite.

Zucchini and Cranberry Wild Rice Pilaf

This festive side dish highlights zucchini with the nutty chewiness of wild rice and the sweet-tart flavor of dried cranberries.

Tossed with pecans and autumn spices, it’s a colorful and hearty recipe perfect for Thanksgiving or cozy fall dinners.

Ingredients:

• 1 cup wild rice blend
• 2 medium zucchinis, diced
• 1 small onion, finely chopped
• 2 tbsp olive oil
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped
• ½ tsp ground cinnamon
• ¼ tsp ground allspice
• 3 cups vegetable broth
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse wild rice thoroughly under cold water.
2. In a saucepan, heat olive oil and sauté onion until soft. Add zucchini and cook until slightly golden.
3. Stir in cinnamon and allspice, letting the spices bloom.
4. Add wild rice and vegetable broth. Bring to a boil, then reduce heat and cover. Simmer for 40–45 minutes until rice is tender.
5. Remove from heat and stir in cranberries and pecans. Season with salt and pepper.
6. Garnish with fresh parsley before serving.

Zucchini and Cranberry Wild Rice Pilaf brings together earthy, savory, and sweet flavors in one dish, making it a versatile fall recipe that pairs beautifully with roasted meats or can stand alone as a vegetarian entrée.

Creamy Zucchini and Mushroom Stroganoff

This vegetarian twist on a classic stroganoff uses zucchini and mushrooms simmered in a creamy, herbed sauce.

It’s hearty, comforting, and perfect for a chilly autumn evening when you crave something rich yet wholesome.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 8 oz mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp flour (or cornstarch for gluten-free)
• 2 cups vegetable broth
• ½ cup sour cream (or Greek yogurt for lighter option)
• 1 tsp Dijon mustard
• ½ tsp smoked paprika
• Salt and black pepper to taste
• Fresh dill for garnish
• Cooked egg noodles or rice for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion, garlic, mushrooms, and zucchini. Sauté until vegetables are tender and lightly browned.
2. Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
3. Slowly pour in vegetable broth while stirring to prevent lumps. Bring to a gentle simmer until sauce thickens.
4. Stir in sour cream, Dijon mustard, and smoked paprika. Season with salt and black pepper.
5. Simmer for 3–5 minutes, allowing flavors to meld.
6. Serve over egg noodles or rice, garnished with fresh dill.

Creamy Zucchini and Mushroom Stroganoff is a decadent yet balanced fall comfort food.

It’s satisfying, packed with vegetables, and a delightful alternative to the classic meat-based version.

Spaghetti Squash with Zucchini Pesto

This light yet flavorful dish features roasted spaghetti squash topped with a homemade zucchini-based pesto.

It’s a healthy, low-carb alternative to pasta, with all the cozy flavors of fall and the freshness of herbs.

Ingredients:

• 1 medium spaghetti squash
• 2 medium zucchinis, chopped
• ½ cup fresh basil leaves
• ¼ cup walnuts (or pine nuts)
• ¼ cup grated Parmesan cheese
• 2 cloves garlic
• ¼ cup olive oil
• Juice of ½ lemon
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
2. While the squash roasts, prepare zucchini pesto. In a skillet, sauté zucchini with a drizzle of olive oil until softened. Let cool slightly.
3. In a food processor, combine sautéed zucchini, basil, walnuts, Parmesan, garlic, lemon juice, and olive oil. Blend until smooth. Adjust seasoning with salt and pepper.
4. Once spaghetti squash is roasted, use a fork to scrape the flesh into noodle-like strands.
5. Toss spaghetti squash with zucchini pesto until evenly coated.
6. Serve warm with extra Parmesan on top.

Spaghetti Squash with Zucchini Pesto is a fresh, nourishing dish that bridges summer and fall flavors.

It’s light, colorful, and an excellent option for anyone seeking a lower-carb, veggie-forward comfort meal.

Zucchini and Sausage Stuffed Acorn Squash

This recipe celebrates fall produce by stuffing roasted acorn squash with a hearty mixture of zucchini, sausage, and herbs.

It’s savory, filling, and makes for a show-stopping dinner that highlights autumn flavors beautifully.

Ingredients:

• 2 acorn squashes, halved and seeds removed
• 2 medium zucchinis, diced
• ½ lb ground sausage (turkey or chicken works well)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup cooked quinoa or rice
• ½ tsp dried sage
• ½ tsp dried thyme
• ½ cup shredded mozzarella or cheddar cheese
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Brush acorn squash halves with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet for 35–40 minutes until tender.
2. In a skillet, heat 1 tbsp olive oil and sauté onion and garlic until fragrant. Add sausage and cook until browned.
3. Stir in zucchini, sage, thyme, salt, and pepper. Cook until zucchini softens.
4. Add cooked quinoa or rice to the skillet and mix well.
5. Remove acorn squash from the oven, flip, and fill each half with the zucchini-sausage mixture.
6. Top with shredded cheese and bake for an additional 10 minutes until melted and bubbly.

Zucchini and Sausage Stuffed Acorn Squash is a hearty and wholesome fall entrée, perfect for weeknight dinners or holiday gatherings.

Each bite is a balance of savory, herby, and comforting flavors.

Autumn Zucchini, Pear, and Walnut Salad

This refreshing fall salad combines raw zucchini ribbons with crisp pears, crunchy walnuts, and a maple-mustard vinaigrette.

It’s light yet festive, making it a perfect starter or side dish for autumn meals.

Ingredients:

• 2 medium zucchinis, shaved into thin ribbons
• 2 ripe pears, thinly sliced
• ½ cup walnuts, toasted
• ½ cup crumbled goat cheese or feta
• 2 cups mixed greens (arugula or spinach work well)
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and black pepper to taste

Instructions:

1. Prepare the dressing by whisking together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
2. Arrange zucchini ribbons, pear slices, walnuts, goat cheese, and greens in a salad bowl.
3. Drizzle with dressing and toss gently to combine.
4. Serve immediately as a light lunch or side dish.

Autumn Zucchini, Pear, and Walnut Salad is crisp, tangy, and slightly sweet.

It’s a refreshing way to enjoy zucchini in its raw form while embracing fall fruits and flavors.

Curried Zucchini and Chickpea Stew

This vibrant stew blends zucchini with chickpeas, tomatoes, and aromatic curry spices for a warming, protein-packed fall dinner.

It’s vegan-friendly, hearty, and full of bold, comforting flavors.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp olive oil
• 1 tbsp curry powder
• ½ tsp ground cumin
• ½ tsp ground coriander
• 3 cups vegetable broth
• ½ cup coconut milk
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté until fragrant.
2. Stir in curry powder, cumin, and coriander, cooking for 1 minute to toast the spices.
3. Add zucchini, chickpeas, and diced tomatoes. Stir to coat in spices.
4. Pour in vegetable broth, bring to a boil, then reduce to a simmer for 20 minutes.
5. Stir in coconut milk and simmer another 5 minutes.
6. Season with salt and pepper. Garnish with fresh cilantro before serving.

Curried Zucchini and Chickpea Stew is a deeply flavorful, cozy dish perfect for chilly fall evenings.

Serve it with naan bread or brown rice for a satisfying, nutrient-dense meal.

Zucchini and Apple Slaw with Cider Dressing

This crisp, colorful slaw is a refreshing fall side dish made with shredded zucchini, crisp apples, and a tangy apple cider dressing.

It’s crunchy, light, and the perfect complement to heavier autumn meals.

Ingredients:

• 2 medium zucchinis, shredded
• 2 medium apples, julienned (red or green for contrast)
• 1 medium carrot, shredded
• ¼ cup dried cranberries
• ¼ cup sunflower seeds or pumpkin seeds
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine zucchini, apples, carrot, cranberries, and seeds.
2. In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
3. Pour the dressing over the slaw and toss until well coated.
4. Refrigerate for at least 20 minutes before serving to allow flavors to meld.

Zucchini and Apple Slaw with Cider Dressing is crisp, tangy, and slightly sweet, bringing a refreshing crunch to fall meals and balancing out richer dishes.

Zucchini, Potato, and Leek Gratin

A rustic, creamy casserole that layers zucchini, potatoes, and leeks in a cheesy sauce.

Baked until golden and bubbling, this gratin is a comforting dish perfect for cozy autumn dinners.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 medium potatoes, thinly sliced
• 1 large leek, thinly sliced (white and light green parts only)
• 2 tbsp butter
• 2 tbsp flour
• 2 cups milk
• 1 cup shredded Gruyère or cheddar cheese
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• ½ tsp nutmeg

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, melt butter, whisk in flour, and cook for 1 minute. Slowly whisk in milk until smooth. Simmer until thickened.
3. Stir in nutmeg, salt, pepper, and half the Gruyère cheese. Remove from heat.
4. Layer potatoes, zucchini, and leeks in the dish. Pour cheese sauce evenly over the vegetables.
5. Top with remaining Gruyère and Parmesan cheese.
6. Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes until golden and bubbling.

Zucchini, Potato, and Leek Gratin is rich, creamy, and satisfying—a dish that feels indulgent while showcasing fall vegetables beautifully.

Roasted Zucchini and Beet Salad with Goat Cheese

This earthy, colorful salad combines roasted zucchini and beets with creamy goat cheese, crunchy walnuts, and a drizzle of balsamic glaze.

It’s elegant enough for holiday tables yet simple enough for a weeknight side.

Ingredients:

• 2 medium zucchinis, sliced into thick rounds
• 3 medium beets, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• ½ cup goat cheese, crumbled
• ½ cup walnuts, toasted
• 2 cups arugula or spinach
• 1 tbsp balsamic glaze (or balsamic reduction)

Instructions:

1. Preheat oven to 400°F (200°C). Place zucchini and beets on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast for 25–30 minutes, flipping halfway, until tender and caramelized.
3. Arrange arugula on a serving platter. Top with roasted vegetables, goat cheese, and walnuts.
4. Drizzle with balsamic glaze before serving.

Roasted Zucchini and Beet Salad with Goat Cheese is vibrant, earthy, and packed with flavor.

It’s a nutritious and stunning dish that brings fall colors to your plate.

Zucchini and Butternut Squash Lasagna

A cozy fall twist on lasagna, this dish replaces traditional pasta with thin layers of zucchini and butternut squash.

It’s hearty, cheesy, and packed with autumn vegetables, making it lighter but just as satisfying as the classic version.

Ingredients:

• 2 medium zucchinis, sliced lengthwise into thin strips
• 1 medium butternut squash, peeled and sliced thinly
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups marinara sauce (homemade or store-bought)
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tsp dried Italian herbs
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2. In a bowl, mix ricotta cheese, egg, garlic, Italian herbs, salt, and pepper.
3. Spread a thin layer of marinara sauce on the bottom of the dish.
4. Arrange a layer of zucchini slices, then spread some ricotta mixture, followed by mozzarella and Parmesan.
5. Add a layer of butternut squash slices, followed by sauce and cheeses.
6. Continue layering until all ingredients are used, finishing with sauce and mozzarella on top.
7. Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until golden and bubbling.

Zucchini and Butternut Squash Lasagna is a nutrient-rich, comforting dish that celebrates fall produce in a wholesome and delicious way.

Zucchini and Pumpkin Chili

This hearty vegetarian chili blends zucchini with pumpkin, beans, and warming spices.

It’s thick, smoky, and nourishing—perfect for a cozy fall dinner served with cornbread or over rice.

Ingredients:

• 2 medium zucchinis, diced
• 1 cup pumpkin puree
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• 3 cups vegetable broth
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
2. Add zucchini and cook until slightly softened.
3. Stir in chili powder, paprika, and cumin. Cook 1 minute.
4. Add beans, tomatoes, pumpkin puree, and broth. Stir to combine.
5. Bring to a boil, then reduce heat and simmer for 30–35 minutes, stirring occasionally.
6. Taste and adjust seasoning with salt and pepper.

Zucchini and Pumpkin Chili is a warming, protein-packed fall meal that’s both hearty and healthy.

It’s ideal for batch cooking and tastes even better the next day.

Zucchini, Pear, and Ginger Smoothie

This creamy, nutrient-packed smoothie blends zucchini with ripe pears, fresh ginger, and warming cinnamon.

It’s a refreshing yet cozy drink that highlights fall flavors while sneaking in extra veggies.

Ingredients:

• 1 small zucchini, peeled and chopped
• 1 ripe pear, cored and chopped
• 1 small banana (frozen works best)
• ½ tsp fresh grated ginger
• ½ tsp ground cinnamon
• 1 cup unsweetened almond milk (or milk of choice)
• 1 tbsp chia seeds (optional for thickness)
• Ice cubes, as needed

Instructions:

1. Add zucchini, pear, banana, ginger, cinnamon, and almond milk to a blender.
2. Blend until smooth and creamy. Add ice cubes if you prefer a chilled texture.
3. Taste and adjust sweetness if needed by adding a drizzle of honey or maple syrup.
4. Pour into a glass and sprinkle with extra cinnamon on top.

Zucchini, Pear, and Ginger Smoothie is a refreshing way to enjoy fall flavors while sneaking in vegetables.

It’s perfect for a quick breakfast or a light afternoon snack.

Zucchini and Sweet Corn Chowder

This creamy chowder combines zucchini with sweet corn, potatoes, and aromatic herbs to create a hearty soup that’s perfect for chilly fall evenings.

It’s rich without being heavy, making it a comforting yet wholesome dish.

Ingredients:

• 2 medium zucchinis, diced
• 2 cups sweet corn kernels (fresh or frozen)
• 2 medium potatoes, peeled and cubed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup milk (or unsweetened almond milk)
• ½ cup half-and-half or light cream
• 2 tbsp olive oil
• 1 tsp thyme (fresh or dried)
• Salt and black pepper to taste
• Chopped chives for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion and garlic until fragrant.
2. Add zucchini, corn, and potatoes. Stir in thyme, salt, and pepper.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
4. Stir in milk and half-and-half. Simmer for another 5 minutes.
5. For a creamier texture, blend half of the soup using an immersion blender, leaving some chunks for heartiness.
6. Garnish with fresh chives before serving.

Zucchini and Sweet Corn Chowder is a warm, satisfying soup that captures the essence of fall comfort food, perfect for pairing with crusty bread.

Zucchini and Caramelized Onion Flatbread

This rustic flatbread features caramelized onions, roasted zucchini, and a sprinkle of cheese baked on a crisp crust.

It’s a versatile dish that works as an appetizer, light lunch, or cozy fall dinner.

Ingredients:

• 1 store-bought or homemade pizza dough
• 2 medium zucchinis, sliced into thin rounds
• 2 large onions, thinly sliced
• 2 tbsp olive oil
• 1 tsp balsamic vinegar
• 1 cup shredded mozzarella cheese
• ½ cup crumbled goat cheese or feta
• 1 tsp fresh thyme leaves
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Roll out the pizza dough on a baking sheet or stone.
2. In a skillet, heat 1 tbsp olive oil and cook onions over low heat until caramelized (about 20–25 minutes). Add balsamic vinegar and stir.
3. Toss zucchini slices with the remaining olive oil, salt, and pepper. Roast on a baking sheet for 10 minutes.
4. Spread caramelized onions over the dough, then arrange zucchini slices on top.
5. Sprinkle with mozzarella, goat cheese, and thyme.
6. Bake for 15–18 minutes until crust is golden and cheese is melted.

Zucchini and Caramelized Onion Flatbread is savory, slightly sweet, and irresistibly delicious—a crowd-pleasing recipe that’s perfect for fall gatherings.

Zucchini and Wild Mushroom Risotto

Creamy risotto made with zucchini and earthy wild mushrooms is the ultimate fall comfort dish.

Infused with garlic, white wine, and Parmesan cheese, it’s elegant enough for dinner parties yet cozy enough for a weeknight meal.

Ingredients:

• 2 medium zucchinis, diced
• 1 ½ cups Arborio rice
• 1 cup wild mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (kept warm)
• ½ cup dry white wine (optional)
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 tbsp butter
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil and butter in a large pan. Sauté onion and garlic until soft.
2. Add mushrooms and cook until golden. Stir in zucchini and cook 3–4 minutes.
3. Add Arborio rice and toast for 1–2 minutes.
4. Pour in white wine and stir until absorbed.
5. Gradually add warm broth, one ladle at a time, stirring constantly until each addition is absorbed. Continue for about 20 minutes until rice is creamy and tender.
6. Stir in Parmesan, adjust seasoning, and garnish with parsley.

Zucchini and Wild Mushroom Risotto is creamy, earthy, and indulgent—an autumn dish that’s both comforting and refined.

Roasted Zucchini and Brussels Sprouts with Pecans

This easy roasted side dish combines zucchini with hearty Brussels sprouts and crunchy pecans.

A drizzle of maple-balsamic glaze ties it together, making it a festive fall recipe full of texture and flavor.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 2 cups Brussels sprouts, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp maple syrup
• ½ cup pecans, toasted
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss zucchini and Brussels sprouts with olive oil, salt, and pepper.
2. Roast for 20–25 minutes, stirring halfway through, until golden brown.
3. Remove from oven and drizzle with balsamic vinegar and maple syrup.
4. Top with toasted pecans before serving.

Roasted Zucchini and Brussels Sprouts with Pecans is nutty, tangy, and slightly sweet—a side dish that’s as nutritious as it is flavorful.

Zucchini and Sage Brown Butter Pasta

This comforting pasta dish features sautéed zucchini tossed in a rich brown butter sauce with crispy sage.

It’s simple yet elegant, with nutty and earthy flavors that make it a quintessential fall recipe.

Ingredients:

• 2 medium zucchinis, sliced into thin rounds
• 8 oz pasta of choice (fettuccine or penne works well)
• 4 tbsp unsalted butter
• 6 fresh sage leaves
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Cook pasta according to package instructions. Reserve ½ cup pasta water.
2. In a skillet, melt butter over medium heat until it turns golden brown and nutty. Add sage leaves and crisp them for 1 minute. Remove sage and set aside.
3. Add garlic and zucchini to the skillet, sautéing until tender.
4. Toss in cooked pasta, Parmesan, and a splash of reserved pasta water to create a silky sauce.
5. Top with crispy sage and extra Parmesan before serving.

Zucchini and Sage Brown Butter Pasta is rich, aromatic, and deeply comforting—perfect for fall evenings when you want something indulgent yet seasonal.

Zucchini and Cranberry Oat Muffins

These moist muffins feature shredded zucchini, tart cranberries, and hearty oats for a wholesome fall breakfast or snack.

Lightly spiced with cinnamon, they’re a healthy treat that feels like comfort food.

Ingredients:

• 1 ½ cups rolled oats
• 1 cup all-purpose or whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 cup zucchini, grated and squeezed dry
• ½ cup dried cranberries
• ½ cup brown sugar
• 2 eggs
• ½ cup olive oil (or melted coconut oil)
• 1 tsp vanilla extract
• ½ cup milk

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together oats, flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs, sugar, oil, milk, and vanilla. Stir in grated zucchini.
4. Combine wet and dry ingredients, then fold in cranberries.
5. Spoon batter into muffin cups and bake for 20–22 minutes, until a toothpick comes out clean.

Zucchini and Cranberry Oat Muffins are a portable, cozy fall snack that pairs beautifully with a warm cup of tea or coffee.

Zucchini and Acorn Squash Frittata

This fluffy frittata blends roasted acorn squash and zucchini with eggs and cheese for a nutrient-packed dish.

It works as a quick weeknight dinner, Sunday brunch, or even meal prep for busy mornings.

Ingredients:

• 1 cup zucchini, diced
• 1 cup roasted acorn squash cubes
• 6 large eggs
• ½ cup milk
• ½ cup shredded cheddar cheese
• 2 tbsp olive oil
• 1 small onion, chopped
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil and sauté onion and zucchini until softened. Add roasted acorn squash.
3. In a bowl, whisk eggs, milk, salt, and pepper. Pour into skillet over vegetables.
4. Sprinkle with cheddar cheese.
5. Transfer skillet to the oven and bake for 20–25 minutes until set and golden.
6. Garnish with parsley before slicing.

Zucchini and Acorn Squash Frittata is light, fluffy, and versatile, making it a perfect all-day fall recipe that highlights seasonal produce.

Spiced Zucchini and Pear Crisp

This dessert pairs zucchini with juicy pears, baked under a crunchy oat topping spiced with cinnamon and nutmeg.

It’s a unique, healthier twist on a classic crisp that tastes just like fall in a dish.

Ingredients:

• 2 medium zucchinis, diced
• 3 ripe pears, sliced
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 1 cup rolled oats
• ½ cup almond flour (or all-purpose flour)
• ¼ cup brown sugar
• 4 tbsp cold butter, cubed
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Lightly grease a baking dish.
2. Toss zucchini and pears with honey, cinnamon, and nutmeg. Spread into the dish.
3. In a bowl, combine oats, flour, sugar, butter, and salt. Mix with fingers until crumbly.
4. Sprinkle topping over the fruit mixture.
5. Bake for 30–35 minutes until golden brown and bubbly.

Spiced Zucchini and Pear Crisp is a sweet and warming dessert that captures the flavors of autumn while sneaking in extra veggies.

Serve it warm with a scoop of vanilla ice cream.