What to do with zucchini? 24 recipes and ideas

Zucchini is best used in fritters, omelets, creams, one-pot dishes, grilled, in baked goods, and as pickles and preserves – it is so versatile that it suits breakfast, lunch, dinner, and dessert. In this article, you will find 24 proven zucchini recipes and ideas, divided into categories, and a summary table to easily find suggestions for any time of day.

Each recipe includes a list of ingredients and a step-by-step preparation method, so you can easily choose something for yourself – whether you are looking for a light salad, a hearty dinner, or a way to use up excess zucchini from the garden.

1. What are the properties of zucchini and why is it worth eating?

Zucchini is one of the lowest-calorie vegetables available on the Polish market – 100g of raw zucchini contains only about 17 kcal. This is due to its very high water content (about 95%) and small amounts of carbohydrates and fat. Moreover, zucchini is a good source of potassium and vitamin C, and its mild taste makes it suitable for both sweet and savory dishes.

• Calories: approx. 17 kcal/100 g
• Water content: approx. 95%
• Glycemic index: low
• Season in Poland: June–September (though available in stores almost all year round)
• Edible parts: flesh, skin, and even zucchini flowers

Scroll right to see the full table (on mobile devices) →

Approximate values, may vary slightly depending on the variety and ripeness of the zucchini.

Most of the nutritional value, including carotenoids with antioxidant properties, is found in the skin of zucchini – that's why it's worth eating it whole, without peeling.

2. What breakfasts can be prepared with zucchini?

Zucchini is great for breakfast – it adds volume to the dish without significantly altering the taste, making it possible to hide it even in a classic omelet or toast. Below are four suggestions for everyday.

2.1. Zucchini Fritters with Feta and Dill

Crispy on the outside, soft on the inside – a good alternative to classic potato pancakes, lighter and quicker to prepare.

Ingredients (2 servings):

• 1 medium zucchini (approx. 300g)
• 2 eggs
• 4 tablespoons wheat or oat flour
• 80g feta cheese
• a bunch of dill
• salt, pepper
• oil for frying

Method of preparation:

1. Grate the zucchini on a coarse grater, salt it, and let it sit for 10 minutes, then squeeze out excess water.
2. Add eggs, flour, crumbled feta, and chopped dill. Mix until ingredients are combined.
3. Form into fritters and fry on hot oil for 2–3 minutes on each side until golden brown.
4. Serve with natural yogurt or sour cream.

2.2. Omelet with Zucchini and Tomatoes

A simple, satisfying omelet ready in 15 minutes – a good way to use up leftover zucchini from the fridge.

Ingredients (1 serving):

• 3 eggs
• 1/2 zucchini cut into thin half-slices
• 1 tomato, diced
• 2 tablespoons milk or water
• a handful of grated yellow cheese (optional)
• salt, pepper, olive oil

Method of preparation:

1. Sauté zucchini in olive oil in a pan for 3–4 minutes until softened.
2. Whisk eggs with milk, salt, and pepper, then pour into the pan with the zucchini.
3. After 2 minutes, add tomato and cheese, cover and cook over low heat until the omelet sets.

2.3. Zucchini and Avocado Toasts

A light and quick option when you're short on time in the morning – combining crispy bread with creamy avocado and lightly fried zucchini.

Ingredients (2 servings):

• 4 slices of whole-grain bread
• 1/2 zucchini, thinly sliced
• 1 ripe avocado
• juice of half a lime
• chili flakes, salt, olive oil

Method of preparation:

1. Drizzle zucchini slices with olive oil and sauté on a grill pan for 2 minutes per side.
2. Mash avocado with lime juice and a pinch of salt.
3. Toast the bread, spread with avocado paste, and top with zucchini slices. Sprinkle with chili flakes.

2.4. Shakshuka with Zucchini and Bell Pepper

A Middle Eastern one-pot dish where eggs cook in a thick vegetable sauce – zucchini adds volume and lightness to it.

Ingredients (2 servings):

• 1 zucchini, diced
• 1 red bell pepper, diced
• 400g chopped tomatoes (canned or cartoned)
• 1 onion, 2 cloves garlic
• 1 teaspoon cumin, 1/2 teaspoon smoked paprika
• 4 eggs
• olive oil, salt, pepper, parsley

Method of preparation:

1. Sauté onion and garlic in olive oil, add spices, then bell pepper and zucchini. Simmer for 5 minutes.
2. Pour in tomatoes, season with salt and pepper, cook covered for 10–12 minutes until the sauce thickens.
3. Make 4 indentations in the sauce and crack in the eggs. Cover and cook over low heat for 5–6 minutes until the whites are set.
4. Serve sprinkled with parsley, with bread.

3. What soups and creams can be made with zucchini?

Thanks to its high water content and mild flavor, zucchini creates smooth, velvety creams without the need for added cream. Below are three suggestions – hot and cold.

3.1. Zucchini Cream Soup with Toasted Pumpkin Seeds

A classic vegetable cream soup, ready in 25 minutes – a good base for the whole week, as it freezes well.

Ingredients (4 servings):

• 3 medium zucchinis, diced
• 1 onion, 2 cloves garlic
• 700 ml vegetable broth
• 2 tablespoons olive oil
• a handful of pumpkin seeds
• salt, pepper, fresh thyme

Method of preparation:

1. Sauté onion and garlic in olive oil, add zucchini and simmer for 5 minutes.
2. Pour in broth, cook covered for 15 minutes until zucchini is soft.
3. Blend into a smooth cream, season with salt, pepper, and thyme.
4. Toast pumpkin seeds in a dry pan and sprinkle over the soup before serving.

3.2. Zucchini and Herb Soup with Garlic

A lighter version of cream soup, with a distinct aroma of fresh herbs – a good option when you want something refreshing rather than hearty.

Ingredients (4 servings):

• 2 zucchinis, sliced
• 3 cloves garlic
• 600 ml vegetable broth
• a handful of basil and parsley
• juice of half a lemon
• olive oil, salt, pepper

Method of preparation:

1. Sauté garlic in olive oil, add zucchini and fry for 3–4 minutes.
2. Pour in broth and cook for 10 minutes until soft.
3. Add herbs, blend, and finally drizzle with lemon juice.

3.3. Cold Zucchini and Natural Yogurt Soup

A cold soup perfect for hot days – ready in 15 minutes, no need to cook the zucchini.

Ingredients (2 servings):

• 1 small zucchini, peeled and diced
• 300g natural yogurt
• 1 clove garlic
• a handful of fresh dill and mint
• juice of half a lemon
• salt, pepper, olive oil for serving

Method of preparation:

1. Blend all ingredients until smooth.
2. Season with salt, pepper, and lemon juice to taste.
3. Chill in the refrigerator for at least an hour, serve drizzled with olive oil.

4. What dinner dishes can be prepared with zucchini?

This is the most versatile category – zucchini works as a pasta substitute, a base for a one-pot dish, stuffing, or an addition to casseroles. Below are eight proven dinner recipes.

4.1. Zucchini Spaghetti (Vegetable Pasta)

A low-carb alternative to classic pasta – a good choice for those limiting carbohydrates or looking for a light dish.

Ingredients (2 servings):

• 3 zucchinis, peeled into thin strips using a spiralizer or peeler
• 200g cherry tomatoes, halved
• 2 cloves garlic
• a handful of basil
• olive oil, Parmesan cheese for sprinkling

Method of preparation:

1. Sauté garlic in olive oil, add cherry tomatoes and simmer for 3–4 minutes.
2. Add zucchini "spaghetti" and fry for 2 minutes, until softened but still firm.
3. Mix with basil, serve sprinkled with Parmesan cheese.

4.2. Zucchini Stuffed with Minced Meat and Rice

A hearty one-pot dish where zucchini serves as a vessel for the stuffing – works well as an all-day dinner.

Ingredients (4 servings):

• 2 large zucchinis, halved lengthwise and hollowed out
• 300g minced meat (beef or poultry)
• 1/2 cup cooked rice
• 1 onion, 2 cloves garlic
• 100g grated yellow cheese for topping
• tomato paste, salt, pepper, oregano

Method of preparation:

1. Chop the pulp from the hollowed-out zucchinis and sauté with onion and garlic.
2. Add minced meat, fry until browned, mix with rice and tomato paste, season.
3. Stuff zucchini halves with the mixture, sprinkle with cheese.
4. Bake at 190°C for 25–30 minutes, until zucchini is soft and cheese is golden brown.

4.3. Potato and Zucchini Gratin

A layered gratin-style casserole – a good dinner option for a larger group.

Ingredients (6 servings):

• 4 potatoes, thinly sliced
• 2 zucchinis, thinly sliced
• 200ml 18% cream
• 150g grated yellow cheese
• 2 cloves garlic
• salt, pepper, nutmeg

Method of preparation:

1. Grease an ovenproof dish with garlic and layer potatoes and zucchini alternately, seasoning each layer.
2. Pour cream mixed with nutmeg over it, sprinkle with cheese.
3. Bake at 180°C covered with foil for 40 minutes, then uncover and bake for another 15–20 minutes until the top is golden brown.

4.4. Zucchini and Lemon Risotto

Creamy risotto with a fresh, citrusy character – zucchini adds lightness without compromising the creamy texture.

Ingredients (3 servings):

• 250g Arborio rice
• 2 small zucchinis, diced
• 1L vegetable broth, heated
• 1 onion, a shot of white wine (optional)
• zest and juice of 1 lemon
• 50g Parmesan cheese, butter, olive oil

Method of preparation:

1. Sauté onion in olive oil, add rice and fry for 1–2 minutes, then pour in wine and let it evaporate.
2. Gradually add broth with a ladle, stirring constantly, until the rice absorbs the liquid – repeat for about 18 minutes.
3. Add zucchini halfway through cooking.
4. Finally, stir in butter, Parmesan, lemon zest, and juice.

4.5. Zucchini and Chickpea Curry

A warming, plant-based one-pot dish – ready in 30 minutes, reheats well the next day.

Ingredients (4 servings):

• 2 zucchini, diced
• 1 can chickpeas, drained
• 400 ml coconut milk
• 2 tbsp curry paste or 1 tbsp curry powder
• 1 onion, 2 cloves garlic, a piece of ginger
• olive oil, salt, coriander for serving

Instructions:

1. Sauté onion, garlic, and ginger in olive oil, add curry spice and fry for a moment.
2. Add zucchini and chickpeas, mix, pour in coconut milk.
3. Cover and cook for 15–18 minutes, until zucchini softens and sauce thickens.
4. Serve with rice, sprinkled with coriander.

4.6. Zucchini and Feta Tart/Quiche

A French tart in a vegetable version – good both hot and cold, also great for taking away.

Ingredients (6 servings):

• 1 sheet puff or shortcrust pastry
• 2 zucchini, sliced thinly
• 150 g feta cheese
• 4 eggs, 150 ml 18% cream
• fresh thyme, salt, pepper

Instructions:

1. Line a baking dish with pastry, prick with a fork, and pre-bake for 10 minutes at 190°C.
2. Arrange zucchini slices and crumbled feta on the pastry.
3. Whisk eggs with cream, season with salt, pepper, and thyme, then pour over the tart.
4. Bake for 30–35 minutes at 190°C until the filling sets and the top is golden brown.

4.7. Vegetable Lasagna with Zucchini Instead of Pasta

A lighter version of classic lasagna, where thin zucchini slices replace pasta sheets.

Ingredients (6 servings):

• 3 large zucchini, sliced lengthwise into thin strips
• 400 g Bolognese sauce (meat or vegetable)
• 250 g ricotta cheese
• 150 g mozzarella, grated
• 50 g Parmesan cheese
• salt, pepper, basil

Instructions:

1. Lightly pat zucchini slices with paper towels to absorb excess water.
2. In a baking dish, layer alternately: sauce, zucchini, ricotta, then sauce and zucchini again – repeat until ingredients are used up.
3. Sprinkle the top with mozzarella and Parmesan.
4. Bake at 190°C for 35–40 minutes, until the top is golden and zucchini is tender.

4.8. Wholewheat Pasta with Zucchini, Garlic, and Shrimp

A quick one-pot dish for dinner or lunch in 20 minutes – with a plant-based option using tofu.

Ingredients (2 servings):

• 200 g wholewheat pasta
• 1 zucchini, sliced into thin half-moons
• 200 g peeled shrimp (or 200 g tofu, cubed – veggie option)
• 3 cloves garlic
• chili flakes, lemon juice, olive oil, parsley

Instructions:

1. Cook pasta al dente according to package instructions.
2. Sauté garlic and chili in olive oil, add zucchini and fry for 3–4 minutes.
3. Add shrimp (or tofu) and fry for another 2–3 minutes.
4. Mix with drained pasta, drizzle with lemon juice, and sprinkle with parsley.

5. What dinners, snacks, and sides can you make with zucchini?

Zucchini is also great as a light dinner, a healthy snack instead of potato chips, or a side dish for a main meal. Here are four suggestions.

5.1. Baked Zucchini Chips

Crispy, low-calorie alternative to store-bought chips – good for evening snacking.

Ingredients (2 servings):

• 2 zucchini, sliced very thinly (preferably with a mandoline)
• 2 tbsp olive oil
• salt, sweet paprika, granulated garlic

Instructions:

1. Pat zucchini slices dry with paper towels to remove excess moisture.
2. Toss with olive oil and spices, arrange in a single layer on a baking sheet lined with parchment paper.
3. Bake at 100°C for 2–2.5 hours, until the chips are dry and crispy, flipping halfway through baking.

5.2. Zucchini Spread/Hummus

A lighter version of hummus, where part of the chickpeas are replaced by baked zucchini – good for sandwiches or as a dip for vegetables.

Ingredients (4 servings):

• 1 zucchini, baked whole for 20 minutes at 200°C
• 1 can chickpeas, drained
• 2 tbsp tahini
• 1 clove garlic
• lemon juice, olive oil, salt, cumin

Instructions:

1. Let the baked zucchini cool and peel off the skin.
2. Blend all ingredients into a smooth paste, adding a little water if needed.
3. Season with salt and lemon juice to taste, serve drizzled with olive oil.

5.3. Zucchini, Arugula, and Parmesan Salad

A fresh salad based on raw zucchini, good as a light dinner or a side dish for grilled meat.

Ingredients (2 servings):

• 1 young zucchini, sliced into thin ribbons with a peeler
• a handful of arugula
• 50 g Parmesan shavings
• a handful of pine nuts
• olive oil, lemon juice, salt, pepper

Instructions:

1. Drizzle zucchini ribbons with lemon juice and let sit for 5 minutes to soften slightly.
2. Arrange on a plate with arugula, sprinkle with Parmesan shavings and pine nuts.
3. Drizzle with olive oil, season with salt and pepper.

5.4. Grilled Zucchini with Herbs and Olive Oil

A simple side dish for grilled meals – pairs well with meat, fish, and grilled cheeses.

Ingredients (2 servings):

• 2 zucchini, sliced lengthwise into approx. 1 cm thick pieces
• olive oil, salt, pepper
• 2 cloves garlic, minced
• fresh basil or oregano

Instructions:

1. Drizzle zucchini slices with olive oil, season with salt and pepper.
2. Grill for 2–3 minutes on each side until grill marks appear and zucchini softens.
3. After removing from the grill, sprinkle with garlic and fresh herbs.

6. What desserts and baked goods can you make with zucchini?

Grated zucchini in baked goods works similarly to carrots or pumpkin – it adds moisture to the batter without significantly altering its taste. Here are three tried-and-tested recipes.

6.1. Zucchini Bread

A moist, slightly sweet bread – an American classic, great for breakfast or an afternoon snack.

Ingredients (1 loaf pan, approx. 10 servings):

• 1.5 cups grated zucchini, squeezed of excess water
• 2 cups all-purpose flour
• 2 eggs
• 1/2 cup vegetable oil
• 3/4 cup brown sugar
• 1 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda
• a handful of walnuts (optional)

Instructions:

1. Mix eggs, oil, and sugar until smooth.
2. Add grated zucchini, then flour mixed with baking powder, baking soda, and cinnamon. Gently combine ingredients.
3. Finally, fold in walnuts, if using.
4. Pour the batter into a loaf pan lined with parchment paper and bake at 175°C for 50–55 minutes (until a skewer inserted comes out clean).

6.2. Zucchini and Chocolate Muffins

Moist muffins where zucchini helps reduce fat without sacrificing the softness of the batter.

Ingredients (12 muffins):

• 1.5 cups grated zucchini, squeezed
• 1.5 cups all-purpose flour
• 2 eggs
• 1/3 cup oil
• 1/2 cup sugar
• 100 g chocolate, chopped
• 1 tsp baking powder, a pinch of salt

Instructions:

1. Mix eggs, oil, and sugar, add grated zucchini.
2. Add flour mixed with baking powder and salt, gently combine.
3. Fold in chocolate, spoon batter into muffin liners in a muffin tin.
4. Bake at 180°C for 20–22 minutes.

6.3. Zucchini Brownies

Chocolate brownies where grated zucchini replaces part of the fat, providing a moist, dense texture.

Ingredients (approx. 16 pieces):

• 1 cup grated zucchini, squeezed of water
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 2 eggs
• 1/2 cup oil
• 3/4 cup sugar
• 1 tsp baking powder
• 100 g chocolate, melted

Instructions:

1. Mix eggs, sugar, and oil, add melted chocolate.
2. Add grated zucchini, then flour mixed with cocoa and baking powder.
3. Pour batter into a baking pan (approx. 20x20 cm) lined with parchment paper.
4. Bake at 180°C for 25–30 minutes – the center should remain slightly moist.

7. How to make zucchini preserves for winter?

Zucchini is well-suited for pickling and preserving – it's a way to use up seasonal surpluses and enjoy its taste beyond summer. Here are two tried-and-tested recipes.

7.1. Fermented Zucchini

A simple pickle similar to pickled cucumbers – a good dietary supplement that supports healthy gut flora through natural fermentation.

Ingredients (for a 1 L jar):

• 2 medium zucchini, cut into sticks or slices
• 1 L water
• 2 tbsp non-iodized salt
• 3 cloves garlic
• a dill head, a few mustard seeds and peppercorns

Instructions:

1. At the bottom of a sterilized jar, place garlic, dill, and spices, then tightly fill with zucchini.
2. Boil water with salt, let cool to room temperature, and pour over zucchini until completely covered.
3. Cover the jar with cheesecloth or loosely screw on the lid, set aside at room temperature for 3–5 days, until the liquid becomes cloudy and a characteristic sour smell appears.
4. Once fermented, transfer the jar to the refrigerator – the pickle will stay fresh for several weeks.

7.2. Zucchini Jam/Relish

A sweet and sour accompaniment for meats, sandwiches, and cheeses – a good way to use up a larger quantity of zucchini from a single harvest.

Ingredients (approx. 3 x 200 ml jars):

• 1 kg zucchini, peeled and grated on a coarse grater
• 1 onion, finely chopped
• 200 g sugar
• 150 ml apple cider vinegar
• 1 tsp mustard seeds
• salt, pepper

Instructions:

1. Squeeze grated zucchini to remove excess water and transfer to a pot with the onion.
2. Add sugar, vinegar, and spices, cook over low heat for 35–40 minutes until the mixture thickens and reaches a jam-like consistency.
3. Spoon hot relish into sterilized jars, seal, and invert for 10 minutes.
4. Once cooled, store in a cool, dark place.

8. Overview of all zucchini recipes

The table below collects all 24 recipes from the article in one place – making it easy to quickly find suggestions for a specific time of day or occasion.

Scroll right to see the full table (on mobile devices) →

9. Frequently Asked Questions about Zucchini

9.1. How long can fresh zucchini be stored?

Unwashed zucchini stored in the refrigerator, preferably in a perforated bag or wrapped in paper towel, stays fresh for 7–10 days. At room temperature, it will last significantly less, about 2–3 days, as its high water content contributes to quick wilting.

9.2. Can zucchini be frozen raw?

Zucchini can be frozen raw, e.g., grated for baking, but it becomes watery after thawing, so it's no longer suitable for frying or grilling. For dishes where crispness matters, a short blanching (1–2 minutes in hot water) before freezing works better – it helps maintain a better texture.

9.3. What is the difference between zucchini and marrow (kabaczek)?

Zucchini and marrow belong to the same species (Cucurbita pepo), but zucchini is harvested young, when it has thin, edible skin and small, almost imperceptible seeds. Marrow ripens longer, has thicker skin (often inedible) and more prominent seeds, so it usually requires peeling and deseeding.

9.4. What to do with very large, overgrown zucchini?

Overgrown zucchini has tougher skin and larger seeds, so it's advisable to peel and deseed it with a spoon before use. It works best grated for baking (e.g., zucchini bread or muffins) or blended into a cream or soup, where its greater fibrousness doesn't matter.

9.5. Can zucchini be eaten raw?

Yes, young zucchini is edible raw and works well in salads, for example, sliced into thin ribbons. If zucchini has a distinctly bitter taste, it should not be eaten – bitterness may indicate an elevated content of cucurbitacins, compounds that are toxic in larger quantities. It's better to discard such a vegetable, regardless of whether you plan to eat it raw or after heat treatment.

10. Summary

Zucchini is one of the most versatile seasonal vegetables – it works well in sweet and savory dishes, raw and after heat treatment, in main courses and preserves. Thanks to its low calorie count and mild taste, it's easy to incorporate into your daily menu without drastically changing your favorite recipes.

Of the 24 suggestions gathered in this article, it's easiest to start with simple everyday dishes, such as zucchini spaghetti or an omelet with zucchini and tomatoes, and at the peak of the season, it's worth pickling or making preserves to enjoy the taste of zucchini in winter as well.