Top Rated Zucchini Recipes

Summer Zucchini Salad
This refreshing zucchini salad is made with zucchini, onions, Parmesan cheese and topped with lemon juice. Recipe courtesy of Ready Set Eat
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4.75
Zucchini Quesadillas
These whole-wheat, vegetarian quesadillas make a tasty, healthy Mexican dinner.This recipe is courtesy of Naturally Ella.
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4.666665
Ricotta-Stuffed Zucchini Flowers
The delicate and beautiful zucchini flower was once discarded by many… can you imagine? This is a real stand-alone dish, no accompaniments required — just a glass of wine and an appetite. — Vicky Valsamis, author of The Vegetable: Recipes That Celebrate Nature
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4.5
Chocolate Zucchini Bread
Zucchini and chocolate? It's not as taboo as you may think. The grated zucchini gives the bread moisture without the need of any extra liquids. Get the taste of sweet chocolatey bread as a breakfast snack or to settle a sweet tooth in middle of the night.This recipe is by Judy Buchenot and was originally published in the Chicago Tribune.
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4.5
Need something easy to add to an otherwise mundane menu? Or something simple to take to a potluck, cookout or another social occasion? What you need is a good quick bread. They’re called quick breads because they’re quick to make, at least compared to yeast-risen breads, and they fall halfway between cake and bread.This recipe is by Robin Mather was originally published in The Chicago Tribune. 
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4.5
Zucchini Meatballs
Grab some early-season zucchini and combine them with mid-season asparagus to make a tasty veg ball. It’s important to remove as much liquid as possible from the grated zucchini to prevent sogginess and ball collapse. Simply wrap the grated zucchini in a clean dish towel and wring it out. Be careful when toasting the pine nuts—keep them moving around the skillet so they don’t burn. I am the king of distraction here. Whole pans of pine nuts have ended up in the garbage can because I left them on the stove and forgot about them. You have been warned. From The Meatball Cookbook, by Jez Felwick.
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4
Zucchini Meatballs
Grab some early-season zucchini and combine them with mid-season asparagus to make a tasty veg ball. It’s important to remove as much liquid as possible from the grated zucchini to prevent sogginess and ball collapse. Simply wrap the grated zucchini in a clean dish towel and wring it out. Be careful when toasting the pine nuts—keep them moving around the skillet so they don’t burn. I am the king of distraction here. Whole pans of pine nuts have ended up in the garbage can because I left them on the stove and forgot about them. You have been warned. From The Meatball Cookbook, by Jez Felwick.
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4
Fettuccine with Toasted Almonds, Zucchini and Lemon
Healthy pasta is not an easy feat, but this recipe does a pretty good job of fitting the bill. The zest of the lemon with the nutty toasted almond give this dish a subtle but complex flavor that is sure to satisfy. Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.
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4
Zucchini “Noodles” with Fresh Tomato Sauce
This recipe is a healthy-eating staple for anyone with a busy schedule; it can be made from scratch in just 5 minutes. And, because it’s made with fresh, raw produce, it’s a great source of vitamins and antioxidants. I love the flavor and bite of raw garlic so I used 3 large cloves in my sauce. For a milder garlic flavor, roast the cloves in the oven first. Or, add fewer. Click here to see more zucchini recipes.
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4
Skinny Zucchini Frittata
Two types of melted cheese, fresh vegetables and sun-dried tomatoes are packed into this skinny zucchini frittata. With just a few simple steps, you can bake a nutritious and hearty breakfast, perfect for a meal on the go or a warm dish to start your day.Recipe courtesy of Tiffany Accardi, Gals That Brunch
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3
Zucchini Meatballs
Grab some early-season zucchini and combine them with mid-season asparagus to make a tasty veg ball. It’s important to remove as much liquid as possible from the grated zucchini to prevent sogginess and ball collapse. Simply wrap the grated zucchini in a clean dish towel and wring it out. Be careful when toasting the pine nuts—keep them moving around the skillet so they don’t burn. I am the king of distraction here. Whole pans of pine nuts have ended up in the garbage can because I left them on the stove and forgot about them. You have been warned. From The Meatball Cookbook, by Jez Felwick.
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2.5
zucchini walnut brownies
These microwavable zucchini- and walnut-based brownies take out a lot of unnecessary (and unhealthy) sugar. They’re simple, tasty, and perfect to split with your Valentine.This recipe is provided by Alexandra Miller, RDN, LDN, Corporate Dietitian at Medifast, Inc.
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1