When fresh zucchini goes gangbusters in summer gardens, these are the main-dish recipes you need. They’re easy to make, delicious, and offer loads of variety. So when your garden gives (and gives and gives!) zucchini, transform your surfeit of squash into these healthy, top-rated main dish recipes.
Zucchini noodles, a.k.a. “zoodles”, are tossed in a quick-and-easy, fresh tomato-based marinara sauce. “I didn’t peel my zucchini prior to making zoodles and they were delicious with the marinara,” says bd.weld.
Sautéed garlic, diced zucchini, and red pepper flakes are simmered with chopped tomatoes, bay scallops, and fresh basil. This simple and fresh pasta is ready in about 30 minutes! “An absolutely delicious meal with wonderful texture,” says Blue Danube. “And its just beautiful to look at. Definitely use fresh basil. I also added shrimp.”
It’s meatloaf in muffin cups! Lean ground turkey is mixed with chopped zucchini, couscous, coarsely chopped red bell peppers and onions, along with Worcestershire sauce, Dijon mustard, and a little BBQ sauce. Save some meatloaf muffins for next-day lunches, too. “These were fast to put together and tasty,” says Linda T. “I like the texture…nice and firm, not crumbly.”
Zucchini-spiraled noodles are a genius way to sneak extra vegetables into your healthy diet. The soup’s rich, herbed broth is delicious and hearty, loaded up with chicken breast meat, carrots, onion, celery, and garlic. “I try to eat lower-carb,” says LilSnoo. “And this soup allows me to indulge in chicken ‘noodle’ soup without the extra carbs and calories.”
Stuff large fresh zucchini with shrimp, cremini mushrooms, garlic, shallot, fresh tomato, and torn basil. Top each zucchini boat with freshly grated Parmesan cheese. “This is amazing and will be my go-to recipe for my next glut of monster zucchini,” says slashignore.
The flavors of Morocco star in this curry, which is jam packed with veggies, including sweet potato, zucchini, carrots, eggplant, bell peppers, and spinach. “A vegetable-full curry,” raves NIBLETS. “If you have carrot-ginger juice available to you, try using it in place of the orange juice — either one is delicious!”
Strips of boneless, skinless chicken breast are sautéed in olive oil with zucchini and fresh tomatoes, along with chopped garlic scapes and onions. You’ll finish with feta cheese and fresh basil — a splash of lime juice will brighten all the flavors. “A quick recipe that can be adjusted to include whatever vegetables you have on hand,” says kmo1070.
“Using some fresh and some canned ingredients, this chili is a snap to throw together and will keep you craving it for days,” says big surprise. It features chunky zucchini, fresh green onions, sour cream, and shredded Cheddar cheese. “If you like beans in your chili, garbanzos right out of the can are great in this.”
Italian flavors give a tasty boost to this lean meatloaf, which is baked inside hollowed-out zucchini boats and topped with spaghetti sauce and mozzarella cheese. “This is a very delicious Italian meatloaf,” says Carl. “And the zucchini really give it an extra zing.”
Here’s a delicious casserole with breaded and seared chicken, sauteed zucchini, tomatoes, fresh basil, and cheese. It’s ready in less than an hour. “Delicious all-in-one pan meal,” says Sherri. “We all loved it.”
Cubes of lean chicken breast are marinated in olive oil, fresh lime juice, cumin, and cilantro. Thread the chicken onto skewers with sliced zucchini, onion wedges, cherry tomatoes, and bell peppers. Enjoy on a bed of salad greens or tucked into warm tortillas topped with fresh salsa. “Excellent flavor,” says fair weather cook. “A little smokey on the grill, and a great combination of vegetables.”
Easy, fresh, and flavorful. Sautéed zoodles, onions, and garlic are combined with cooked shrimp, baby spinach, lemon juice, and red pepper. You’ll love how quickly everything comes together. “Excellent flavor,” says Barbara. “Loved the julienned zucchini which made for a healthier dish.”
It’s comfort food, Korean-style. Youll sauté zucchini and carrot matchsticks in hot sesame oil; then add bean sprouts, bamboo shoots, and mushrooms. Spoon the colorful veggies over cooked rice, top with a fried egg and a drizzle of sweet-and-spicy red chili sauce. “So good,” says Emma. “It’s perfect because the ingredients can be altered a little to what you have on hand, and you can still get that great taste. I served this with some kimchi.”
Zucchini, mushrooms, onion, and tomatoes are cooked until tender, wrapped in warm tortillas, topped with cheese, and baked until bubbly. “This is a great way to use some of the fresh garden vegetables,” says Barbie.
Check out collection of Zucchini Recipes.
BONUS VIDEO: How to Make Stuffed Squash Blossoms
And don’t let the delicious blossoms on your zucchini plants go to waste! Stuff them with cheese, lightly batter, and fry them to a gorgeous golden brown. “These are just amazing,” says Chef John, “with that tangy goat cheese filling and that batter: so simple, light, and crisp.”
- 8 Greatest Chicken and Zucchini Dinners
- 10 Clean-Eating Recipes Using Fresh Farmers Market Ingredients
- 23 Recipes To Make You A Lean, Mean, Clean-Eating Machine
- 8 Surprisingly Different Zucchini Side Dishes
- 50 Creative Zucchini Recipes for Main Dishes