Zucchini Recipes

And Other Summer Squash

My favorite zucchini recipes.

 Zucchini and other summer squash are thin-skinned and are best eaten young as soon as harvested. Zucchini that gets large before you find it can be made into breads or griddle

Check the vines every day. They grow rapidly. I plant one hill of yellow squash,  one of zucchini, and one of patty pan squash. Use nippers to cut the fruit from the vine. If you try to pull it by hand, you may damage the plant. Feel free to substitute yellow squash for any of these recipes.

Easy Zucchini Recipe for The Microwave

This zucchini recipe is perfect for a hot summer day when you don't want to heat up the kitchen.

2 pounds small fresh zucchini 

1/3 cup water

1/2 teaspoon salt

4 tablespoons butter or margerine

3 tablespoons finely chopped fresh parsley

Wash zucchini, but do not peel. Cut into 1/4-inch slices. Place zucchini and water in a deep, 2-quart, microwave-safe casserole dish. Cover and heat in microwave for 7 minutes or until tender. Add remaining ingredients and stir to combine. Return to microwave for 2 minutes. 

Zucchini Bake

1/4 cup light corn syrup

2 tablespoons corn or other oil

2 cloves garlic, minced

1 pound zucchini, sliced

Stir corn syrup, corn oil, garlic and a dash of salt in a 11 X 7 X 2 baking dish. Add zucchini; toss to coat well. Bake in preheated 375 degree F oven, stirring occasionally, 35 minutes or until fork tender.

Zucchini Crunch

1 pound zucchini, sliced

1 tablespoon original Worcestershire sauce

4 tablespoons butter or margerine

pine nuts

Combine zucchini, Worcestershire sauce and butter in a saucepan; cook, covered, 12 minutes. Remove to platter; sprinkle with toasted pine nuts.

Zucchini Delight

1/4 cup canola oil

2 cups chopped zucchini

1 onion, chopped

2 eggs, beaten

1/4 cup wheat germ

1/4 cup flour

Saute zucchini and onion. Add eggs, wheat germ and flour. Cook over low heat until eggs are set. Season to taste.

Zucchini And Fresh Tomatoes

A classic zucchini recipe.

4-5 medium tomatoes, quartered

1 medium onion, quartered

1/2 green pepper, seeded and cut up

1 clove garlic

1/2 teaspoon salt

Put tomatoes in blender container; cover and puree. Add onion, green pepper, celery, garlic and salt. Run until vegetables are chopped. Pour tomato mixture into large skillet; add zucchini and butter. Cook until squash is tender, stirring occasionally. Serves 4. 

Zucchini Cakes

Six medium zucchini, grated and drained

1 onion, minced,

1 garlic clove, finely minced

4 eggs beaten

Oil for frying (peanut oil is good)

1 cup flour, white or whole wheat or a mixture of both

1 teaspoon salt

1/4 cup chopped parsley

Pepper to taste

Mix all ingredients well. Add more flour if necessary to make a thick batter. Drop by tablespoon into a hot, well oiled skillet. Fry until golden. Turn and brown on the other side.

Makes 2 dozen cakes.

Zucchini Patties

Another version of the above zucchini recipe.

3 cups zucchini, grated

1/2 cup carrot, grated

1 small onion, minced

1/2 cup wheat germ

1/2 cup cornmeal

2 eggs

1 teaspoon oregano

1/2 teaspoon sea salt

Stir together ingredients. Drop by large spoonfuls onto hot oiled griddle. Shape and flatten. Slowly brown. Turn and brown the other side.

Makes about 15 patties.

Fried Patty Pan Squash

Patty pan squash                            Egg and crumbs                   Salt and pepper

Cut the squash into thin slices, Dip in seasoned crumbs, then in beaten egg, then in more crumbs, and fry in oil in skillet, 4-5 minutes. When brown, drain on a paper towel. 

Yellow Squash with Onions and Cheese

Cut a whole onion into rings, then separate the rings. Slice yellow squash. Add squash and onion into hot, oiled skillet. Cook until both ingredients are soft. Cover with shredded cheddar cheese. Remove from heat when the cheese is melted. 

Zucchini Bread

3 cupsall-purpose flour

1 tablespoon ground cinnamon

1 teaspoonsalt

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

2 cups sugar

1 cupLand O Lakes® Butter, softened

3Land O Lakes® Eggs

1 tablespoon vanilla

2 medium (2 cups)zucchini, shredded

I don't have my own recipe for zucchini bread, but this from Land O Lakes Butter looks good.

1/2 cupchopped walnuts

  • Heat oven to 350°F. Grease bottom only of 2 (8x4-inch) loaf pans; set aside.
  • Combine flour, cinnamon, salt, baking soda, baking powder, cloves and nutmeg in bowl; set aside.
  • Combine sugar, butter, eggs and vanilla in another bowl. Beat at medium speed, scraping bowl often, until smooth. Add flour mixture; beat at low speed until well mixed. (Mixture will be very thick.) Stir in zucchini and walnuts.
  • Spread batter into prepared pans. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

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