How many of you out there planted vegetable gardens this year?  Those of you who follow Kate and me on Instagram know that we were out of town this week, and the day that I left, my husband walked in with a giant basket of zucchini and squash from the garden, and now that I’m back there’s a million more!  So I’ve been wracking my brain for all of the ways I can eat it up and I figured if that’s what I was doing, surely others are in the same boat.   So here’s a good start- a list of our favorite zucchini and squash recipes; many of these OBB reader favorites, and most can be made with either traditional green zucchini or yellow squash.  We’ll be adding to this list continually, so check back using the link I’ll add to our sidebar!  Take a look at these links, pin for future reference, and feel free to leave a comment at the end of the post with your favorite way to eat these garden goodies!

Chocolate Zucchini Bread
This moist, chocolatey quick bread is one of the most popular recipes on our site, and for good reason.  It’s quick to make, has amazing flavor, and a sugary crackled top.
Basically, it tastes like dessert.

Chocolate Zucchini Bread from Our Best Bites
Orange-Scented Zucchini Bread
This zucchini bread is dotted with tiny green specks and has underlying scents of fresh bursts of orange.  It’s incredibly moist and makes a great breakfast or snack!

Orange Scented Zucchini Bread from Our Best Bites

One-Bowl Zucchini Banana Muffins
This recipe is actually exclusive to our second book, the Nationally Bestselling “Savoring the Seasons with Our Best Bites.”  I just wanted to include the photo here so those of you with the book can turn to page 75 and whip them up!  These are one of my kiddo’s faves.

One Bowl Zucchini Banana Muffins from Our Best Bites Cook Book
Zucchini Gratin
This might be my newest most favorite.  Sliced zucchini or squash (or a combo of both!) in a light and creamy sauce, topped with melty cheese and toasted breadcrumbs.  This might even win over zucchini haters!  A must try for summer.

Zucchini and Squash Gratin from Our Best Bites

Grilled Stuffed Zucchini
This is our unique twist on the old-school zucchini boat.  People tell us this family friendly re-make tastes like pizza!  Grilled on the BBQ, it’s a great summer favorite.

Grilled Stuffed Zucchini from Our Best Bites
Baked Zucchini Fries

Kids and adults alike with go crazy for these crispy, crunchy veggie fries.  My kids love dipping these in ranch dressing.  It’s one of the few ways they eat veggies without complaining!

Baked Zucchini Fries from Our Best Bites
Lemon-Herb Zucchini Fettuccini 
This is probably my all-time favorite summer zucchini recipe.  Everyone who makes it, loves it.  It’s full of fresh herbs, bright lemon juice, and savory parmesan.  Make it; you’ll love it!

Lemon Herb Zucchini Fettuccine from Our Best Bites
Zucchini Ribbon Pasta with (Light!) Creamy Lemon-Basil Sauce
This is a fantastic little trick to lighten up traditional pasta recipes.  This one features simple roasted tomatoes, and a light creamy sauce.

Zucchini Ribbon Pasta in Light Creamy Lemon Sauce from Our Best Bites
Slow-Cooker Ratatouille

As I mentioned last week when I posted this- I am going to be making this ALL summer long.  Possibly my favorite new dish to use a mountain of garden veggies, not just zucchini and yellow squash.  Try it in a bowl, with a sandwich, or over rice, couscous or polenta.

Perfect Summer Garden meal-Slow Cooker Ratatouille from Our Best Bites
Tortellini Sausage Soup

Make an extra big batch of this soup and freeze it in containers for quick dinners during the rest of the summer.  This is an OBB reader favorite!

Tortellini Sausage Soup from Our Best Bites
How to Plant a Vegetable Garden
If all of these recipes have you inspired now, check out this great post about how to plant your own veggie garden.  It may be too late for you this year, but you can plan ahead for next year!

How to Plant a Veggie Garden from Our Best Bites

If you didn’t catch Wednesday’s post- click here to enter to win an iPad mini!  And we’ll be announcing the winner of the Albion Fit giveaway today, so hurry and enter if you haven’t already!  Thanks to both Albion Fit and Plum Organics for sponsoring those giveaways.

Now tell us- what’s your favorite way to eat zucchini??



  1. 1
    NaDell says:

    I like it sliced and sauted with onions and some Weber Garlic Herb Seasoning. I just wish MY garden would grow them better! Maybe in a few weeks…

  2. 2
    Jessica says:

    Fried zucchini, for sure. Second best: zucchini caprese on foccacia.

  3. 3
    Heather says:

    I love every single recipe on here! I think the chocolate zucchini bread may just do me in though – I need chocolate!

  4. 4
    heather r says:

    Do you think any adjustments need to be made for frozen grated zucchini in the chocolate bread? Our zucchini came in about 6 weeks ago (we are way down in lower Alabama), so I have several bags of shredded in the deep freeze. Maybe tossing with a little flour? or not?

    • 4.1
      LeeAnn says:

      I measure shredded zucchini into one, two or three cups BEFORE I freeze them in individual bags, marked with the amount. That way they are ready for whatever recipe I want to use them in later.

      • heather r says:

        Yep…I do that too! Looking more for adjustments for grated frozen zucchini in the recipe. (Sometimes when frozen veggies or fruit thaw there is excess water that needs to be taken into account.)

  5. 5
    Tieghan says:

    These all look so good! YUM!

  6. 6

    I love to eat it grilled with just a little bit of olive oil and salt. Just a little charred and barely cooked to heat it through so it doesn’t get soggy. My favorite side this time of year!

  7. 7
    Kathy says:

    Great ideas! A friend gave me some yellow squash and I was a little unsure as to how to use it.

  8. 8
    Neesha says:

    Oh! Thank you! This is just what I need! I like to make a sweet relish when I get a lot of zucchini and bottle it to use all year. It’s great on hamburgers, hot dogs and crackers with cream cheese!

  9. 9
    Vanessa says:

    My favorite is your Grilled Chicken and Veggie Skewers. The squash taste so great with that Italian dressing marinade!

    • 9.1
      sara says:

      ooh, that’s one of my favorites, too! I’ll have to add that one to the list, thanks for the reminder!

  10. 10

    I make some killer zucchini brownies! OH and Jessica Seinfield makes a pasta sauce using purred yellow squash. My sister’s kids think that it is “Butter” on their noodles. Little do they know that it is super healthy “butter”. Thanks for the inspiration … as I have 9 zucchini on my counter. Super excited to have a zucchini filled weekend…my poor husband! ha ha

    btw … don’t know if you remember me, but we were on Studio 5 together one day. Love your cookbooks and blog. You’re so darling!

  11. 11
    Leigh says:

    We really like zucchini pancakes.

    I think this is the closest thing to our recipe. We usually eat it on the sweet side (breakfast style with syrup) but I know some people go a little more savory with a little herbs and parmesan.

    I love sauteeing or grilling squash and seasoning it with olive oil, salt, and pepper and your garlic bread seasoning (we ALWAYS have a container of it in the fridge, it works wonders on so many things!)

  12. 12
    Zoe Smith says:

    I have made almost all of the recipes you posted and they are all divine! We have way to many zucchini and squash and this list of recipes will certainly help us start to make a dent in the huge pile taking over our kitchen. Here is one of our other favorites from Martha Stewart. It never fails to please:

    • 12.1
      sara says:

      I was just looking at that one last night when I was googling for ideas! Looks so yummy, I’m glad to hear you like it, I’ll have to give it a try!

  13. 13
    Sarra says:

    I love this idea! My favorite way to eat them is like this:
    (recipe from Taste of Homes: Simple & Delicious)


    1 medium zucchini, cut into 1/4-inch slices
    1 yellow summer squash, cut into 1/4-inch slices
    1 medium tomato, seeded and chopped
    1/2 cup chopped onion
    1 teaspoon dried parsley flakes
    1/2 teaspoon dried rosemary, crushed
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon olive oil


    In a large bowl, combine the first eight ingredients. Drizzle with oil and toss to coat.
    Place vegetables in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 450° for 10-15 minutes or until lightly browned and tender, stirring once. Yield: 4 servings.

  14. 14
    Andrea says:

    Thank you so much for this as I have zucchini and crookneck yellow squash growing like crazy. I found a chocolate chip cookie recipe that has zucchini in it from Cooks Illustrated’s Baking Illustrated. It has a million steps but does make a delicious and “slightly more healthy” cookie.

  15. 15
    Maren says:

    Mmm…zucchini! I love it cooked in with an omelet or cut in thin strips and cooked to replace pasta. Delicious! But, zucchini bread with chocolate chips are a classic that is a must make every year!

  16. 16
    Patricia says:

    This is soooooo easy and very fresh tasting….. if it were 30 or 40 degrees cooler we would be having that really super good Tortellini Soup. LOVE it!

    Zucchini & Yellow Squash Spaghetti
    Recipe By :Mel’s Kitchen Cafe
    adapted from Cuisine at Home, June 2012
    8 ounces spaghetti noodles
    4 cloves garlic — minced
    2 tablespoons olive oil
    4 zucchini — julienned, about 7 cups
    2 yellow squash — julienned, about 3 1/2 cups
    Salt and black pepper to taste
    2 tablespoons fresh lemon juice (from about 1 large lemon)
    1/2 cup grated Parmesan cheese
    1/2 cup thinly sliced fresh basil
    1 tablespoon minced lemon zest

    In a large pot of salted, boiling water, cook the spaghetti according to package directions. Drain (but do not rinse!).

    While the spaghetti is boiling, saute the garlic in the olive oil in a large nonstick skillet over medium heat until the garlic is fragrant, about 30 seconds. Stir in the julienned zucchini and squash. Season with salt and pepper to taste (about 1/2 teaspoon of each to start). Cook the zucchini and squash until slightly wilted, 1 minute, then add the lemon juice. Cook for 1-2 minutes more, until the squash and zucchini are just for tender.

    Off the heat, stir in the cooked spaghetti, Parmesan cheese, basil and lemon zest. Top with additional Parmesan cheese, if desired. Serve immediately.

  17. 17
    Erika says:

    This is the only way I eat zucchini:

    Best cake ever. Seriously, I couldn’t love it more than I already do.

  18. 18
    Melissa says:

    All of these sound delicious!
    Love the Tortellini Sausage Soup! =)

    Have a great weekend!

  19. 19
    Julia says:
    My husband and I’s favorite zucchini recipe! It’s a go-to recipe for us every could weeks. It gets him to eat zucchini AND tomatoes, so it’s a winner. We use ground turkey insterad of beef, brown rice, low fat mozzarella and lts of spices! Yummy!!

  20. 20
    Nanette says:

    I could eat fried zucchini any day of the week. I heat some olive oil on my griddle and slice the zucchini lengthwise about 1/8″. Dip it in egg, then flour and put it on the griddle. Salt and pepper each side as it cooks. Delish!

  21. 21
    Tiarna says:

    I love to put grated zucchini and carrot in meatballs

  22. 22
    Alleneski says:

    Vegetarian Chili– This was the award winning chili from our Men’s cookoff for our neighborhood party. Men like it so it’s a good recipe. It uses up four small zucchinis–probably 1/2 of a boat sized zuchinni.

    4 medium zucchini, chopped

    2 medium onions, chopped

    1 medium green pepper, chopped

    1 medium sweet red pepper, chopped

    4 garlic cloves, minced

    1/4 cup olive or canola oil

    2 cans (28 ounces each) Italian stewed tomatoes, cut up

    1 can (15 ounces) tomato sauce

    1 can (15 ounces) pinto beans, rinsed and drained

    1 can (15 ounces) black beans, rinsed and drained

    1 jalapeno pepper, seeded and chopped

    1/4 cup each minced fresh cilantro and parsley

    1 Tablespoons Chili powder

    1 Tablespoon Sugar–I used xagave

    1 teaspoon salt

    1 teaspoon ground cumin

    In a dutch oven or big heavy pot, saute zucchini, onions, peppers and garlic in oil until tender. Stir in the tomatoes, tomato sauce, beans, jalapeno and seasonings. Bring to a boil over medium heat. Reduce heat; cover and simmer for 30 minutes. I add cilantro and parsley toward the end of the cooking.

    I have used a variety of tomatoes like the fire roasted and I have added green chilis instead of the jalapeno. If I am taking it somewhere I go a little lighter on the peppers and onions.

  23. 23
    Lee A says:

    These all sound great! I’ve been looking for a chocolate zucchini bread recipe for a while. My neighbor refuses to share her recipe!

  24. 24
    LindsayP says:

    My kids and I LOVE the one-bowl zucchini muffin recipe!!! Also, the sausage tortellini soup is a favorite! I can’t wait to try some of the pasta dishes, they look delish!

  25. 25
    Kathy says:

    I make pickles and relish from them and they taste great.

  26. 26
    Lynnae says:

    The tortellini soup is absolutely one of our favorites! Where did you get the adorable individual soup crocks in the picture? I can’t find anything like it. Thanks!

    • 26.1
      sara says:

      Those are from World Market, after they appeared in our cook book we’ve gotten TONS of emails about them! Lol

  27. 27
    Nessa says:

    These are all mouth-watering!

  28. 28
    Shellina says:

    Ohhhhhhh yesssssss. More ideas for zucchini are always welcome! LOVE.

  29. 29
    Kelli says:

    We used to make your stuffed zucchini all the time, but my ex-husband had no teeth and had problems sometimes chewing the zucchini. So I adapted the recipe and make “Unstuffed Zucchini” by slicing the zucchini into discs and sauteing it in butter and bread crumbs. I put it in a baking dish, make the “stuffing” and put it over the top, and then top with lots of cheese and bake it. It freezes beautifully too! One of my absolute favorites!

  30. 30
    Helena says:

    Zucchini Ribbon Pasta with (Light!) Creamy Lemon-Basil Sauce–I love this recipe, made it all last summer for lunch and this summer my kids even like it!! I am making it tomorrow to use up all the little grape tomatoes on my counter before I am gone on a weekend trip 🙂


  31. 31
    Cathy says:

    You mentioned, “most can be made with either traditional green zucchini or yellow squash.” Can the chocolate zucchini bread be made with yellow squash? Thanks!

  32. 32
    Elizabeth Tervort says:

    My husband loves his grandmother’s zucchini oatmeal chocolate chip cookies. Last time I made them, I added in toffee bits and butterscotch chips and it was delicious. Who knew zucchini and butterscotch would pair so well together? I also have a recipe for creamy zucchini soup that I can actually make with frozen zucchini chunks. A great way to keep some of the summer around in the cold winter months.

  33. 33

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