20 recipes to make with zucchini

There are so many things you can do with summer’s most abundant vegetable.

Simply Recipes / Matt Armendariz

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There is hardly any other summer vegetable that consumes as much as zucchini. It’s as versatile as it is plentiful, but as you probably already know, it’s easy to fall into a zucchini rut and return to the same recipes again and again.

Here, I’ve rounded up an assortment of recipes that highlight and remind you just how adaptable these summer vegetables really are. Plus, you’ll find great tips and tricks from Simply Recipes readers, editors, and contributors.

Simply Recipes / Mark Beahm

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Get the recipe: Chocolate Chip Zucchini Bread

“This recipe uses a pound of green zucchini. Opt for two smaller zucchini rather than one large one. I found the larger zucchini to be super watery, a big no for this recipe.” —Kayla Hoang, Simply Recipes contributor

Simple recipes / Sally Vargas

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Get the recipe: Fried Zucchini

“Start with frying oil at 350°F. Once you add the zucchini, the temperature of the oil will drop. Use an instant-read thermometer or deep fryer to keep an eye on the temperature and increase or decrease fire to keep it around 350°F. —Sally Vargas, Simply Recipes contributor

Get the recipe: Taco Stuffed Zucchini Boats

“I prefer to make this recipe on the grill, which gives the zucchini a slight smoky flavor, but you can also make it in the oven.” —Nick Evans, Simply Recipes contributor

Get the recipe: Zucchini Fritters

“If you have a potato masher, it’s a great tool for extracting moisture from grated zucchini instead of waiting for it to drain or using paper towels. Also useful for making latkes or similar.” —Jennifer B., Simply Recipe Reader

Simply Recipes / Mark Beahm

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Get the recipe: Zucchini and Cream Cheese Muffins

“To quickly soften cream cheese, unwrap it and microwave it on a microwave-safe plate every 10 seconds until soft.” —Mark Beahm, Simply Recipes contributor

Simply Recipes / Alison Bickel

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Get the recipe: Creamy Zucchini Pasta

“I added minced garlic, chopped fresh basil and parsley to the zucchini. I also used chicken broth instead of water and grated fresh Parmesan when serving. I will definitely do it again.” —Lori, Simply Recipe Reader

Simply Recipes / Ciara Kehoe

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Get the recipe: Baked Zucchini Fries

“Baked zucchini fries get extra crispy from panko breadcrumbs. They have a drier, flakier consistency than regular breadcrumbs, making them easy to crisp up in the oven.” —Julie and Amy Luxemberg, Simply Recipes contributors

Get the recipe: Zucchini stuffed with giant sausage

“Need to prep ahead? You can easily stuff the zucchini a day in advance. Simply stuff the zucchini, store in a cool place, then bake just before serving.” —Elise Bauer, founder of Simply Recipes

Get the recipe: Cheesy Zucchini Bites

“The trick to this recipe, as with so many recipes that use grated zucchini, is to first salt the zucchini and let the excess water drain. This is the best way to avoid a mushy mess when you cook them.” —Elise

Simple recipes / Shilpa Uskokovic

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Get the recipe: Zucchini and Walnut Pancakes

“For dinner-style crepes with an evenly browned bottom, an ungreased pan is the ideal solution! With a good non-stick pan or griddle, there is little chance of sticking and the crepes will turn golden brown from edge to edge. ‘other.” —Shilpa Uskokovic, Simply Recipes contributor

Get the recipe: Spicy Turkey and Zucchini Burger

“I prepared these burgers exactly according to the recipe. The only way I found to improve them was to place one, cut in half, in pita bread and top it with diced cucumber, feta cheese and sour cream sauce from the recipe. So good!” —Mary Beth N., Simply Recipe Reader

Get the recipe: Zucchini pasta carbonara

“I had it last night, it was great! Light and delicious but the prosciutto satisfies any meat craving! We ended up grating the squash instead to cook it faster (and avoid chopping) and it still had a distinct flavor and texture.” —TJ, Simply Recipe Reader

Simply Recipes / Mark Beahm

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Get the recipe: Roasted Corn, Tomato and Zucchini Pie

“I recommend thawing the dough in the refrigerator a few hours in advance and taking it out about 10 minutes before using. This should be enough time for it to be soft enough to unfold without cracking.” —Brianne Ross, Simply Recipes contributor

Get the recipe: Asian Zucchini Noodle Salad

“Great recipe! Not only can you spiralize zucchini, you can also spiralize carrots, peppers, and cabbage!” —The, Simply Recipe Reader

Simply Recipes / Mihaela Kozaric Sebrek

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Get the recipe: Easy Zucchini Butter

“You can grate fresh tomatoes into the pan for a little color and another layer of flavor. Or swap the zucchini for yellow squash.” —Sara Bir, Simply Recipe Editor

Get the recipe: Zucchini Breakfast Casserole

“Yum! I mixed it the day before, let it sit for 15 minutes in the morning, added the bread cubes and let it sit while the oven heated.” —Greta, Simply Recipe Reader

Get the recipe: Chocolate Zucchini Bread

“This recipe can be baked in an 8 x 4 inch loaf pan (for larger loaves) or a 9 x 5 inch loaf pan (for thinner loaves).” —Elise

Get the recipe: Zucchini Lasagna Rolls

“When rolling the slices, use a light touch. Don’t worry too much about making perfect rolls. They tend to line up when you place them in the baking dish.” -Exit

Get the recipe: Summer Squash Salad

“If I were to make it the day before, I would slice the zucchini, chop the mint, grate the cheese, and toast the pine nuts, but I would keep all the ingredients separate, in tightly wrapped (airless) plastic bags. is true. before serving, I would combine.

Get the recipe: Cheesy Summer Squash Stir-Fry

“I made it vegan by replacing the cheese slices with the following topping: equal parts each (I used 1/3 cup each) panko breadcrumbs, nutritional yeast, and melted butter (I used Earth Balance vegan). This gives a parmesan-cheese taste.” —Amy, Simply Recipe Reader

Read the original article on Simply Recipes.