Zucchini Recipe Round Up

If you have ever grown zucchini, then you know that you never have just enough. You are overrun with zucchini before you know it and can never catch up until the season ends.

That usually has me looking for any and every way to use it up! I’ve included my favorite tried & true recipes as well as favorites from my Instagram community!

So without further adu… Here they are!

And if you like this recipe round up, be sure to check out my chicken & ground beef round ups as well!


Fried Zucchini - Morgan Tayler at Home

Zucchini Bread - Better Homes & Gardens

Zucchini Parmesan Pasta - Half Baked Harvest

Stir Fry with Chicken, Yakisoba Noodles and/or Rice

Zucchini Boats - Spend with Pennies

“I cut off ends and fork them, microwave for 7 min, cut in half, scoop out seeds and meat, brown 1/2 lb beef or turkey, add 2T minced onion, 1 can tomato sauce, 1 tsp oregano, and half cup cooked rice. Fill boats, top with bacon bits and Shredded  cheese and microwave or air fry til cheese is melted”

Cheddar Zucchini Bread with Jalapeño Honey Butter - Organic Valley

Zucchini Fries

Morning Glory Muffins - Lauren’s Latest

Stuffed Zucchini - Budget Bytes

Zucchini Casserole

“Basically lasagna but you use slices of zucchini instead of noodles”

Caramelized Zucchini Linguine - Every Plate

Zucchini, Chili & Cheese Bake

“Peel and cut into two sections remove the seeds. Pour a little oil on them before placing in oven at 350 till tender. Then remove from oven, pour off any excess liquid. Put whatever chili you want over the zucchini (boats) and sprinkle with shredded cheese of your choice. Place back into oven and bake until golden brown”

Zucchini Pasta - Love & Lemons

Chocolate zucchini Bread

Added into Spaghetti Sauce

Added into Salsa

Snickerdoodle Zucchini Bread

Calabacitas Con Pollo:

  • 2 chicken breasts 

  • (Measure these seasoning with your heart) paprika, garlic powder, oregano, cumin, salt and pepper. 

  • 2 large chopped zucchini’s. You can dice these but make sure they’re thick so they don’t get mushed up easily

  • -1/2 Cup of sliced onions (I like them sliced but my son hates onion so I cut it up sometimes super fine and small)

  • -1 Cup of corn 

    For Sauce:

  • 2 tomatoes

  • 1/2 of the other onion 

  • 2 garlic cloves 

  • Optional a jalapeño

  1. Start off by Pat drying your chicken, and cutting the chicken into consistent chunks when cubing your chicken.

  2. Then, mix your seasonings into the chicken and put to the side to prepare your sauce.

  3. In a blender add- the tomato’s, half medium onion, 2 garlic cloves, salt and pepper to your liking, and the jalapeño if you want it with a kick. The Jalapeño is not necessary for this dish, just a preference. Blend that up and set it aside while we now get ready to cook the chicken.

  4. Add oil of your choice to a pan, and pan fry the chicken. The chicken should be close to being cooked before you add the sliced onions and zucchini pieces to fry along with the chicken. Last add the corn. 

  5. When the chicken and veggies are done, you then add the sauce into the same pan. Let the sauce cook and when it starts bubbling, turn down the heat, cover your pan, and let it simmer all together for about 15 min.

  6. Once that’s done, your zucchini’s and chicken should be tender and enjoyable to eat! Top with cheese. This pairs great with white rice!

Zucchini with Chicken:

  • 1lb Boneless Chicken Breasts, diced

  • 3 Medium Zucchini, sliced

  • 1 sm Onion, diced

  • 1 can corn, drained

  • 1 (8 oz) can Tomato Sauce

  • 1/2 tsp Granulated Garlic

  • 1/4 tsp Cumin

  • Salt & Pepper

In a skillet, heat oil & add chicken. When about half done, add onion and garlic, and continue to cook. Add zucchini and cook until tender. Add seasoning, tomato sauce and corn. Stir well; cover and simmer for 10 minutes. Serve with flour tortillas.

Pasta Primavera

  • 1 Tbsp Olive Oil

  • 1 Medium Red Onion, thinly sliced

  • 1 Zucchini, sliced into rounds

  • 1 Yellow Squash(or zucchini), sliced into rounds

  • 3 tsp minced Garlic

  • 1 lb Fettuccine Noodles

  • 3 1/2c Water

  • 2c Half and Half

  • 2 tsp Italian Seasoning

  • Crushed Red Pepper, to taste

  • Optional: Cooked shrimp or chicken

  • 3/4c grated Parmesan or 1c shredded Parmesan

  • Salt & Pepper, to taste

  1. Heat the oil in a large pot over medium heat.

  2. Once the oil is hot, add the onion, tomatoes and squashes. Cook until the veggies have all softened,(4-5 minutes). Add garlic and cook for about 30 more seconds, just until fragrant.

  3. Add the noodles, water, half-and-half, Italian seasoning, salt, pepper and red pepper flakes to the pot and bring to a boil.

  4. Cook for about 15 minutes, then add cooked meat(if using) and continue cooking until the meat is heated through and the pasta is tender.

  5. Stir in the Parmesan and season with salt and pepper before serving.

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