24 Delicious and Easy Zucchini Dinner Recipes to Try Tonight

Zucchini is one of the most versatile vegetables you can keep in your kitchen.

Mild in flavor, tender in texture, and quick to cook, it blends beautifully with almost any ingredient—making it a star for dinner recipes.

Whether you’re craving something light and healthy or rich and comforting, zucchini adapts effortlessly to your table.

From baked casseroles and pasta dishes to stir-fries and quiches, there’s no shortage of creative ways to make zucchini the centerpiece of your meals.

In this roundup of 24 zucchini dinner recipes, you’ll discover hearty family favorites, easy weeknight options, and even a few elegant dishes perfect for entertaining.

Each recipe highlights zucchini’s ability to absorb flavor, add freshness, and bring a wholesome touch to your cooking.

24 Delicious and Easy Zucchini Dinner Recipes to Try Tonight

With these 24 zucchini dinner recipes, you’ll never run out of ideas for turning this humble vegetable into delicious meals.

Whether you’re layering it into casseroles, folding it into pasta, baking it in cheesy goodness, or keeping it simple with stir-fries, zucchini proves it’s anything but boring.

The next time you’re looking for an easy, nutritious, and tasty dinner, let zucchini inspire you—your table (and your family) will thank you.

Zucchini Parmesan Bake

This zucchini parmesan bake is a hearty vegetarian dinner layered with tender zucchini slices, rich tomato sauce, and gooey melted cheese.

It’s similar to eggplant parmesan but lighter, fresher, and just as satisfying.

Ingredients:

• 4 medium zucchinis, sliced into ¼-inch rounds
• 1 teaspoon salt
• 2 cups marinara sauce (homemade or store-bought)
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated parmesan cheese
• 1 cup Italian-style breadcrumbs
• 2 large eggs, beaten
• ½ teaspoon black pepper
• ½ teaspoon dried oregano
• Olive oil spray

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Lay the zucchini slices on a flat surface, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with a clean towel.
3. Dip each slice into the beaten eggs, then coat with breadcrumbs. Arrange on the baking sheet and spray lightly with olive oil. Bake for 15 minutes until golden brown.
4. In a greased baking dish, spread a thin layer of marinara sauce. Arrange a layer of baked zucchini slices, sprinkle with mozzarella and parmesan, and repeat until all ingredients are used. End with a cheese layer.
5. Bake uncovered for 25 minutes until bubbly and golden on top.
6. Let rest for 5 minutes before serving.

This zucchini parmesan bake is a perfect dinner for when you want something comforting yet lighter than traditional pasta dishes.

Serve it with a green salad or garlic bread for a complete meal

Stuffed Zucchini Boats

These stuffed zucchini boats are a wholesome dinner option where zucchini halves are filled with a savory mixture of ground turkey, rice, vegetables, and herbs, then baked to perfection with melted cheese on top.

Ingredients:

• 4 medium zucchinis, halved lengthwise
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• ½ pound ground turkey or chicken
• 1 cup cooked rice or quinoa
• 1 teaspoon paprika
• ½ teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup tomato sauce
• 1 cup shredded mozzarella or cheddar cheese
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Scoop out the centers of the zucchini halves, leaving about ¼ inch flesh around the edges. Reserve the scooped flesh and chop finely.
2. Heat olive oil in a skillet over medium heat. Sauté onion, garlic, and bell pepper until softened. Add ground turkey and cook until browned.
3. Stir in the chopped zucchini flesh, rice, tomato sauce, paprika, cumin, salt, and black pepper. Simmer for 5 minutes until flavors meld.
4. Arrange zucchini halves in a baking dish. Fill each with the prepared stuffing mixture. Top with shredded cheese.
5. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and golden.
6. Garnish with parsley and serve hot.

Stuffed zucchini boats are a versatile dinner that can be customized with different fillings.

They are hearty, nutritious, and make for a fun presentation on the dinner table.

Creamy Zucchini Pasta with Lemon

This creamy zucchini pasta with lemon is a light yet luxurious dinner that balances fresh zucchini with a velvety cream sauce and a touch of citrus.

It’s quick, elegant, and perfect for busy weeknights.

Ingredients:

• 12 oz spaghetti or fettuccine
• 2 tablespoons olive oil
• 2 medium zucchinis, julienned or grated
• 3 cloves garlic, minced
• ½ cup heavy cream
• ½ cup grated parmesan cheese
• Zest and juice of 1 lemon
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Instructions:

1. Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute. Add zucchini and cook until tender but not mushy, about 4–5 minutes.
3. Stir in heavy cream, parmesan, lemon zest, and lemon juice. Simmer gently for 3 minutes, stirring often.
4. Add the drained pasta directly to the skillet. Toss well to coat, adding a splash of reserved pasta water if the sauce needs loosening.
5. Season with salt and pepper, then sprinkle with fresh basil before serving.

This creamy zucchini pasta with lemon delivers a delightful balance of richness and freshness.

It’s an elegant yet easy dinner that pairs wonderfully with crusty bread or a side salad.

Zucchini Frittata Dinner

A zucchini frittata is a protein-rich, vegetable-packed dish that works beautifully as a light dinner.

Baked until fluffy and golden, this frittata combines zucchini with eggs, cheese, and herbs for a simple yet satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 medium zucchinis, thinly sliced
• 8 large eggs
• ½ cup milk
• 1 cup shredded cheddar or gruyere cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried Italian herbs
• Fresh chives or parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9-inch oven-safe skillet or baking dish.
2. Heat olive oil in a skillet and sauté onion until translucent. Add zucchini slices and cook until tender, about 5 minutes.
3. In a mixing bowl, whisk eggs, milk, cheese, salt, pepper, and herbs.
4. Pour the egg mixture over the cooked zucchini in the skillet. Stir gently to distribute evenly.
5. Transfer the skillet to the oven and bake for 20–25 minutes, until the eggs are fully set and the top is lightly golden.
6. Let cool slightly, slice into wedges, and garnish with chives or parsley.

This zucchini frittata makes a wholesome dinner served with a simple green salad.

Leftovers are excellent for lunch the next day, making it a practical and flavorful recipe.

Zucchini and Chickpea Curry

A warm and comforting plant-based dinner, this zucchini and chickpea curry is rich with aromatic spices and a creamy coconut milk base.

It’s hearty enough to satisfy while staying light and nourishing.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 medium zucchinis, cubed
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• ½ teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon chili flakes (optional)
• 2 tablespoons fresh cilantro, chopped
• Cooked rice or naan for serving

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing until fragrant.
2. Stir in curry powder, turmeric, cumin, and chili flakes. Cook for 1 minute to release flavors.
3. Add zucchini and chickpeas, tossing them in the spices. Cook for 5 minutes.
4. Pour in coconut milk, season with salt, and bring to a gentle simmer. Cook for 15 minutes until zucchini is tender and sauce thickens slightly.
5. Remove from heat and stir in fresh cilantro.
6. Serve hot over rice or with warm naan bread.

This zucchini and chickpea curry is a vibrant vegetarian dinner that’s full of flavor.

It’s an excellent way to enjoy zucchini in a warming, spiced dish.

Zucchini Lasagna

Zucchini lasagna is a lighter twist on the Italian classic, where zucchini slices replace pasta sheets.

Layered with rich meat sauce, creamy ricotta, and melted mozzarella, it’s hearty, low-carb, and full of flavor.

Ingredients:

• 4 medium zucchinis, sliced lengthwise into thin strips
• 1 pound ground beef or turkey
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cups marinara sauce
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese
• ½ cup grated parmesan cheese

Instructions:

1. Preheat oven to 375°F (190°C). Lay zucchini strips on paper towels, sprinkle with salt, and let sit for 15 minutes. Pat dry to remove moisture.
2. In a skillet, sauté onion and garlic until softened. Add ground meat and cook until browned. Stir in marinara sauce, oregano, salt, and pepper. Simmer for 10 minutes.
3. In a bowl, mix ricotta cheese with the egg until smooth.
4. Grease a baking dish and spread a thin layer of meat sauce. Arrange a layer of zucchini strips, then top with ricotta mixture and mozzarella. Repeat layers until all ingredients are used, finishing with mozzarella and parmesan.
5. Cover with foil and bake for 30 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
6. Let rest for 10 minutes before slicing and serving.

Zucchini lasagna is a healthy yet indulgent dinner that satisfies comfort food cravings without the heaviness of pasta.

It’s perfect for a family meal or for meal-prepping leftovers.

Zucchini and Black Bean Enchiladas

These zucchini and black bean enchiladas are a flavorful vegetarian take on a Mexican favorite.

Packed with zucchini, beans, spices, and cheese, then baked with enchilada sauce, they’re hearty enough for dinner yet light and nourishing.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 can black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• 2 cups enchilada sauce
• 8 flour tortillas (or corn)
• 1 ½ cups shredded cheddar or Monterey Jack cheese
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Grease a large baking dish.
2. Heat olive oil in a skillet. Add onion and garlic, cooking until soft. Stir in zucchini and sauté until tender.
3. Add black beans, cumin, chili powder, paprika, and salt. Cook for 5 minutes, stirring often.
4. Spread a spoonful of enchilada sauce in the bottom of the baking dish.
5. Fill each tortilla with the zucchini-bean mixture and a sprinkle of cheese. Roll up and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the top, then sprinkle with cheese.
7. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until bubbly.
8. Garnish with cilantro before serving.

These zucchini and black bean enchiladas are comforting, flavorful, and satisfying.

Pair with a fresh salad or rice for a complete meal.

Zucchini and Shrimp Stir-Fry

This zucchini and shrimp stir-fry is a quick, light, and protein-rich dinner.

The zucchini adds freshness while the shrimp cooks quickly in a savory garlic-ginger sauce. Perfect for weeknights.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 2 medium zucchinis, sliced into half-moons
• 2 tablespoons sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon honey or brown sugar
• ½ teaspoon chili flakes (optional)
• 2 green onions, sliced
• Steamed rice for serving

Instructions:

1. Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add shrimp and cook 2 minutes per side until pink. Remove and set aside.
2. Add the remaining sesame oil, garlic, and ginger to the skillet. Sauté for 1 minute.
3. Add zucchini slices and stir-fry for 3–4 minutes until tender but still crisp.
4. Stir in soy sauce, oyster sauce, honey, and chili flakes. Toss well to coat.
5. Return shrimp to the skillet and stir everything together for 2 minutes.
6. Garnish with green onions and serve hot with rice.

This zucchini and shrimp stir-fry is fast, flavorful, and balanced.

It’s a dinner that delivers freshness, protein, and a little kick of spice in under 30 minutes.

Zucchini and Mushroom Risotto

A creamy zucchini and mushroom risotto makes for a comforting vegetarian dinner.

Slowly cooked Arborio rice absorbs rich broth, while zucchini and mushrooms add earthiness and texture.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• ½ cup dry white wine
• 4 cups vegetable broth, warmed
• 2 medium zucchinis, diced
• 1 cup mushrooms, sliced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated parmesan cheese
• 2 tablespoons butter
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Sauté onion and garlic until fragrant.
2. Add Arborio rice and stir for 1–2 minutes to coat with oil. Pour in white wine and stir until absorbed.
3. Add warm broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more.
4. After 15 minutes, stir in zucchini and mushrooms. Continue adding broth until rice is creamy and al dente, about 20–25 minutes total.
5. Remove from heat. Stir in parmesan cheese, butter, salt, and black pepper.
6. Garnish with parsley and serve immediately.

This zucchini and mushroom risotto is creamy, comforting, and elegant.

It’s an ideal dinner for cozy evenings or when you want to impress with a hearty vegetarian dish.

Zucchini and Sausage Skillet

This zucchini and sausage skillet is a one-pan dinner loaded with flavor.

Juicy sausage, tender zucchini, and peppers are sautéed together with herbs and spices, creating a hearty yet simple weeknight meal.

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, sliced into rounds
• 2 medium zucchinis, sliced into half-moons
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add sausage slices and cook until browned on both sides. Remove and set aside.
2. In the same skillet, sauté onion and garlic until fragrant. Add bell peppers and zucchini, cooking until tender but still crisp.
3. Return sausage to the skillet and season with oregano, red pepper flakes, salt, and black pepper. Toss everything together.
4. Cook for another 5 minutes to let flavors meld.
5. Garnish with parsley and serve hot.

This zucchini and sausage skillet is quick, flavorful, and filling. It pairs perfectly with rice, pasta, or crusty bread for a complete dinner.

Zucchini Pesto Pasta

Zucchini pesto pasta is a refreshing and vibrant dinner that combines zucchini noodles or sliced zucchini with al dente pasta and a bright basil pesto sauce.

It’s light yet flavorful, perfect for summer evenings.

Ingredients:

• 12 oz spaghetti or penne
• 2 medium zucchinis, spiralized or sliced thinly
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• ½ cup basil pesto (homemade or store-bought)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup grated parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Cook pasta in salted water until al dente. Drain, reserving ½ cup pasta water.
2. In a skillet, heat olive oil and sauté garlic for 1 minute. Add zucchini and cook until tender but still bright green.
3. Add cooked pasta, pesto, salt, and pepper to the skillet. Toss everything together, adding reserved pasta water if needed.
4. Sprinkle with parmesan cheese and garnish with fresh basil.
5. Serve warm with a side salad.

Zucchini pesto pasta is a quick and elegant dinner that balances fresh vegetables with rich pesto flavors.

It’s a meal that feels both light and indulgent.

Baked Zucchini Meatballs

These baked zucchini meatballs are tender, flavorful, and perfect for dinner.

Blending zucchini with ground chicken or turkey keeps them juicy while parmesan and herbs add depth. Serve them with pasta, rice, or a salad.

Ingredients:

• 1 pound ground chicken or turkey
• 1 medium zucchini, grated and squeezed dry
• ½ cup breadcrumbs
• 1 egg
• ½ cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups marinara sauce (for serving)
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, combine ground chicken, grated zucchini, breadcrumbs, egg, parmesan, garlic, Italian seasoning, salt, and pepper. Mix gently until well combined.
3. Form mixture into small meatballs and place on the baking sheet.
4. Bake for 20–22 minutes, until golden and cooked through.
5. Warm marinara sauce in a skillet and add the meatballs. Simmer for 5 minutes.
6. Garnish with parsley and serve with pasta or bread.

These baked zucchini meatballs are juicy, healthy, and full of flavor.

They’re a family-friendly dinner that can be enjoyed in many different ways.

Zucchini Stir-Fry with Tofu

This zucchini stir-fry with tofu is a plant-based dinner that’s quick, colorful, and full of flavor.

Crisp-tender zucchini pairs beautifully with golden pan-fried tofu cubes and a savory soy-ginger sauce.

Ingredients:

• 1 block firm tofu, pressed and cubed
• 2 tablespoons sesame oil
• 2 medium zucchinis, sliced into half-moons
• 1 carrot, julienned
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• ½ teaspoon chili flakes (optional)
• 2 green onions, sliced
• Steamed rice or noodles for serving

Instructions:

1. Heat 1 tablespoon sesame oil in a skillet over medium heat. Add tofu cubes and cook until golden on all sides. Remove and set aside.
2. Add the remaining sesame oil, garlic, and ginger. Sauté for 1 minute.
3. Toss in zucchini, carrot, and bell pepper. Stir-fry for 5–6 minutes until crisp-tender.
4. Return tofu to the skillet and add soy sauce, rice vinegar, honey, and chili flakes. Stir until everything is coated.
5. Garnish with green onions and serve with rice or noodles.

This zucchini stir-fry with tofu is a light yet satisfying dinner that comes together in under 30 minutes, making it perfect for busy weeknights.

Zucchini Chicken Alfredo Bake

A rich and creamy zucchini chicken Alfredo bake is a comforting casserole dinner.

Tender zucchini, juicy chicken, and pasta are tossed in Alfredo sauce and baked with melted cheese for a golden, bubbly finish.

Ingredients:

• 2 medium zucchinis, sliced into half-moons
• 2 cups cooked chicken, shredded
• 12 oz penne pasta
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup mozzarella cheese, shredded
• ½ cup parmesan cheese, grated
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon Italian seasoning
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
2. Cook pasta until al dente. Drain and set aside.
3. In a large bowl, mix pasta, zucchini, chicken, Alfredo sauce, garlic powder, pepper, and Italian seasoning. Stir well.
4. Pour mixture into the baking dish. Top with mozzarella and parmesan cheese.
5. Bake for 25 minutes until bubbly and golden.
6. Garnish with parsley and serve warm.

This zucchini chicken Alfredo bake is indulgent, creamy, and filling.

It’s an easy dinner that feels like comfort food with a lighter twist from the zucchini.

Zucchini Lentil Soup

Zucchini lentil soup is a wholesome, hearty dinner option that combines tender zucchini with protein-packed lentils and aromatic herbs.

It’s warm, comforting, and perfect for cool evenings.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 cup dried red or green lentils, rinsed
• 1 can diced tomatoes
• 5 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of ½ lemon
• Fresh dill or parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant.
2. Stir in zucchini, lentils, diced tomatoes, and spices. Cook for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, until lentils are tender.
4. Stir in lemon juice and adjust seasoning.
5. Garnish with dill or parsley before serving.

This zucchini lentil soup is nourishing, filling, and packed with flavor. It makes a balanced dinner when paired with crusty bread or a side salad.

Zucchini Eggplant Ratatouille

Zucchini eggplant ratatouille is a rustic French-inspired dinner featuring tender zucchini, eggplant, tomatoes, and peppers simmered together in a fragrant herb sauce.

It’s a comforting vegetable stew that can be enjoyed on its own or with bread.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 medium eggplant, diced
• 1 red bell pepper, chopped
• 2 cups diced tomatoes (fresh or canned)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh basil, chopped

Instructions:

1. Heat olive oil in a large skillet or pot over medium heat. Add onion and garlic, sautéing until softened.
2. Add zucchini, eggplant, and bell pepper. Cook for 8–10 minutes until vegetables begin to soften.
3. Stir in diced tomatoes, thyme, oregano, salt, and pepper. Reduce heat to low and let simmer for 25–30 minutes, stirring occasionally.
4. Remove from heat, sprinkle with fresh basil, and serve warm.

This zucchini eggplant ratatouille is a simple, hearty dinner filled with fresh garden flavors.

It’s perfect with crusty bread, rice, or couscous.

Zucchini Turkey Burgers

Zucchini turkey burgers are juicy, flavorful patties that combine lean ground turkey with grated zucchini for extra moisture.

They’re healthier than traditional burgers but just as satisfying, making them a family-friendly dinner option.

Ingredients:

• 1 pound ground turkey
• 1 medium zucchini, grated and squeezed dry
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Burger buns and toppings (lettuce, tomato, cheese, etc.)

Instructions:

1. In a bowl, combine ground turkey, grated zucchini, breadcrumbs, egg, garlic, and seasonings. Mix until just combined.
2. Shape into 4 patties.
3. Heat olive oil in a skillet over medium heat. Cook patties for 5–6 minutes per side until fully cooked.
4. Assemble burgers with buns and desired toppings.

These zucchini turkey burgers are juicy, flavorful, and lighter than beef burgers. Serve with oven fries or a salad for a well-rounded dinner.

Zucchini Shakshuka

Zucchini shakshuka is a Middle Eastern–inspired dish featuring eggs poached in a rich tomato and zucchini sauce.

It’s savory, satisfying, and makes a unique dinner option.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 can crushed tomatoes
• 1 teaspoon paprika
• ½ teaspoon cumin
• ½ teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 large eggs
• Fresh cilantro or parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until golden.
2. Add zucchini and cook for 5 minutes until tender.
3. Stir in crushed tomatoes, paprika, cumin, chili powder, salt, and pepper. Simmer for 10 minutes.
4. Make small wells in the sauce and crack eggs into each. Cover and cook for 6–8 minutes until eggs are set but yolks remain slightly runny.
5. Garnish with herbs and serve with warm bread.

This zucchini shakshuka is a flavorful and protein-rich dinner.

It’s perfect for dipping bread into the saucy base, making it both comforting and filling.

Zucchini and Potato Gratin

This zucchini and potato gratin is a creamy, cheesy layered casserole that makes a filling dinner.

Thin slices of zucchini and potato are baked in a garlic cream sauce with plenty of melted cheese for a golden, bubbling dish.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 3 medium potatoes, thinly sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup shredded gruyere or mozzarella cheese
• ½ cup grated parmesan cheese
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a small pan, melt butter and sauté garlic until fragrant. Stir in heavy cream, thyme, salt, and pepper. Simmer for 2 minutes.
3. Layer zucchini and potato slices alternately in the baking dish. Pour cream mixture evenly over the top.
4. Sprinkle with gruyere and parmesan cheese.
5. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
6. Let rest for 5 minutes before serving.

This zucchini and potato gratin is indulgent and comforting, making it a great vegetarian dinner or a side dish for roasted meats.

Zucchini Prawn Linguine

Zucchini prawn linguine is a light seafood pasta that combines tender zucchini with juicy prawns in a garlicky white wine sauce.

It’s elegant enough for entertaining but quick enough for weeknight dinners.

Ingredients:

• 12 oz linguine
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 pound prawns, peeled and deveined
• 2 medium zucchinis, spiralized or thinly sliced
• ½ cup dry white wine
• Juice of 1 lemon
• ½ teaspoon chili flakes (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Cook linguine in salted water until al dente. Reserve ½ cup pasta water, then drain.
2. Heat olive oil in a skillet. Add garlic and sauté for 1 minute. Add prawns and cook 2–3 minutes per side until pink. Remove prawns and set aside.
3. Add zucchini and sauté for 2 minutes. Pour in white wine, lemon juice, chili flakes, salt, and pepper. Simmer for 5 minutes.
4. Add pasta to the skillet, tossing to coat. Add reserved pasta water if needed.
5. Return prawns to the skillet and sprinkle with parsley before serving.

This zucchini prawn linguine is fresh, vibrant, and satisfying. It’s a wonderful balance of seafood richness and vegetable lightness.

Zucchini Shepherd’s Pie

A zucchini shepherd’s pie is a hearty casserole where savory ground beef and vegetables are topped with a zucchini-infused mashed potato crust.

It’s a lighter, vegetable-forward twist on the classic comfort food.

Ingredients:

• 1 pound ground beef or lamb
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 cup carrots, diced
• 1 cup peas
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 teaspoon thyme
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 medium potatoes, boiled and mashed
• 1 medium zucchini, grated and squeezed dry
• 2 tablespoons butter
• ½ cup milk

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, cook ground beef until browned. Add onion and garlic, sauté for 3 minutes. Stir in zucchini, carrots, and peas. Cook until softened.
3. Add tomato paste, beef broth, thyme, salt, and pepper. Simmer until thickened. Transfer mixture to a baking dish.
4. Mix mashed potatoes with grated zucchini, butter, and milk. Spread evenly over the meat mixture.
5. Bake for 25–30 minutes until golden on top.
6. Let cool slightly before serving.

This zucchini shepherd’s pie is hearty, flavorful, and comforting with a veggie boost.

It’s a wholesome dinner that makes great leftovers too.

Zucchini and Feta Quiche

This zucchini and feta quiche is a savory pie filled with creamy eggs, tangy cheese, and tender zucchini.

With its flaky crust and golden top, it makes a versatile dinner that feels both elegant and comforting.

Ingredients:

• 1 pre-made pie crust (or homemade)
• 2 medium zucchinis, grated and squeezed dry
• 1 onion, finely diced
• 1 tablespoon olive oil
• 5 large eggs
• 1 cup milk or half-and-half
• 1 cup crumbled feta cheese
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions:

1. Preheat oven to 375°F (190°C). Place pie crust in a tart or pie dish and pre-bake for 10 minutes.
2. Heat olive oil in a skillet. Sauté onion until soft, then add zucchini. Cook until moisture evaporates, about 5 minutes.
3. In a bowl, whisk eggs, milk, oregano, salt, and pepper. Stir in zucchini mixture and feta.
4. Pour filling into the pre-baked crust.
5. Bake for 35–40 minutes until set and lightly golden on top.
6. Let cool for 5 minutes before slicing.

This zucchini and feta quiche is light, savory, and satisfying. Pair it with a salad for a complete dinner or save leftovers for lunch.

Zucchini and Beef Stir-Fry

Zucchini and beef stir-fry is a quick, protein-packed dinner with tender strips of beef, crisp zucchini, and a soy-ginger sauce.

It’s fast, flavorful, and perfect over rice or noodles.

Ingredients:

• 1 pound flank steak, thinly sliced
• 2 medium zucchinis, sliced into sticks
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 green onions, sliced
• Cooked rice for serving

Instructions:

1. In a small bowl, mix soy sauce, oyster sauce, rice vinegar, and honey. Set aside.
2. Heat sesame oil in a wok over high heat. Add beef strips and cook until browned. Remove and set aside.
3. Add garlic, ginger, and zucchini to the wok. Stir-fry for 3–4 minutes until zucchini is crisp-tender.
4. Return beef to the wok, pour in the sauce, and toss everything together.
5. Garnish with green onions and serve hot with rice.

This zucchini and beef stir-fry is flavorful and hearty without being heavy. It’s a great weeknight dinner ready in under 30 minutes.

Zucchini Ricotta Stuffed Shells

Zucchini ricotta stuffed shells are a cozy baked pasta dish where jumbo shells are filled with a creamy zucchini-ricotta mixture, topped with marinara, and baked with melty cheese.

Ingredients:

• 20 jumbo pasta shells
• 2 medium zucchinis, grated and squeezed dry
• 1 cup ricotta cheese
• ½ cup shredded mozzarella cheese (plus extra for topping)
• ½ cup grated parmesan cheese
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells until al dente. Drain and cool.
2. In a bowl, mix ricotta, mozzarella, parmesan, zucchini, egg, Italian seasoning, salt, and pepper.
3. Spread 1 cup marinara sauce on the bottom of a baking dish.
4. Stuff each pasta shell with zucchini-ricotta mixture and arrange in the dish.
5. Pour remaining marinara sauce over the shells and top with extra mozzarella.
6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until bubbly.
7. Let cool slightly before serving.

These zucchini ricotta stuffed shells are creamy, cheesy, and comforting. They’re a perfect vegetarian dinner that feels both hearty and indulgent.