Zucchini season is upon us, and if your kitchen is anything like mine, the crisper drawer is overflowing. I usually steer clear of gardening and CSAs—my plants rarely survive long enough to be called a hobby—but each August I somehow end up with a glut of zucchini. They look irresistible at the farmer’s market, so I buy “just in case,” then come home to realize I already have a small vegetable stockpile. If this sounds familiar, here’s a practical, delicious roundup of recipes to help you use up that late-summer bounty.
Domesticate ME!’s Favorite Zucchini Recipes:
1. Arugula Salad with Shaved Zucchini, Pistachios and Parmesan. Bright, peppery arugula gets a delicate, crunchy lift from shaved zucchini and pistachios, finished with salty Parmesan. This salad feels elegant enough for dinner guests yet simple enough for a weeknight.
2. Zucchini Noodle Salad with Spicy Almond Dressing.Crunchy zucchini ribbons tossed with colorful veggies and a sriracha-almond dressing make a vibrant, vegan-friendly main or side. The dressing is tangy and slightly spicy—perfect for summer meals.
3. Grilled Vegetable Quesadillas with Goat Cheese and Pesto.If you want to showcase zucchini, grill thick slices until caramelized and layer them with goat cheese and pesto in tortillas. These quesadillas are smoky, creamy, and perfect for using a big batch of summer squash.
4. Spaghetti with Zucchini, Fresh Cherry Tomato Sauce, and Mozzarella.This is the ultimate summer pasta: a no-cook cherry tomato sauce tossed with zucchini and pasta, finished with fresh mozzarella. It comes together in under 30 minutes and works well warm or at room temperature. For a lighter option, increase the proportion of zucchini noodles.
5. Spiced Turkey and Zucchini Meatballs with Basil Yogurt Sauce.These flavorful meatballs are versatile—serve them as an appetizer, over zucchini noodles with basil yogurt sauce, or shaped into patties for a grilled sandwich. The spices and bright sauce make them memorable.
6. Farro With Kale Pesto, Zucchini and Parmesan.This hearty grain salad combines nutty farro with a vibrant kale pesto, shaved zucchini, and Parmesan. It’s substantial enough for lunches and holds up well in the fridge, making it a great make-ahead option.
7. Crispy Baked Zucchini-Quinoa Cakes with Dill Yogurt Sauce.These baked cakes offer all the satisfaction of a fritter without frying. They’re naturally gluten-free, crisp on the outside and tender inside, and pair beautifully with a bright dill yogurt sauce. Make them bite-size as a party snack—guests love small, flavorful finger foods.
8. Zucchini Noodles with Portobello Bolognese.This recipe bridges summer and fall: light zucchini noodles paired with a savory portobello “bolognese” create a comforting but not heavy dinner—ideal when temperatures start to dip.
9. Shaved Zucchini and Carrots with Toasted Almonds and Goat Cheese.Simple, pretty, and versatile—this salad works for light lunches, potlucks, or elegant summer dinners. Add yellow squash for a colorful three-tone presentation.
10. Dude Diet Chicken Cutlets and Zucchini Pasta with Cherry Tomatoes.This early zoodle recipe remains a favorite: crispy chicken cutlets paired with zucchini noodles and sweet cherry tomatoes. It’s colorful, satisfying, and impressive enough to serve when you want to show off a little.
If you don’t own a spiralizer yet, julienning by hand works in a pinch—I’ve done it. But a spiralizer speeds things up and makes zoodle prep effortless. With these recipes you can turn your zucchini surplus into salads, mains, and party bites that highlight the season’s best flavors.