Zucchini is an incredibly versatile vegetable that can be used in a variety of dishes. It’s low in calories, packed with nutrients, and quick to prepare.

Here are 15 quick zucchini recipes, complete with a little description for each, how to make and serve it, and the calorie content for each serving.

1. Zucchini Noodles with Pesto

A light and refreshing dish that substitutes traditional pasta with spiralized zucchini noodles tossed in pesto.

Spiralize 2 medium zucchinis and sauté in olive oil for 2-3 minutes. Toss with 1/4 cup of pesto.

Serve warm, garnished with grated Parmesan cheese.

Calories: Approximately 150 per serving.

2. Zucchini Fritters

Crispy and savory fritters made with grated zucchini, eggs, and cheese, perfect for a quick snack or side dish.

Mix 2 cups of grated zucchini with 1 egg, 1/2 cup of cheese, and seasonings. Form into patties and pan-fry until golden.

Serve warm with a dollop of sour cream or yogurt.

Calories: About 200 per serving (2 fritters).

3. Stuffed Zucchini Boats

Halved zucchinis filled with a savory mixture of ground meat, tomatoes, and spices, baked until tender.

Hollow out 2 zucchinis, mix the scooped-out flesh with cooked ground turkey, diced tomatoes, and seasonings. Fill the zucchini halves and bake at 375°F for 25 minutes.

Serve hot, topped with shredded cheese.

Calories: Approximately 300 per boat.

4. Air Fryer Zucchini Chips

Crispy baked zucchini chips that are a healthy alternative to potato chips.

Slice zucchini thinly, toss with olive oil and salt, and bake at 225°F for 1-2 hours until crispy.

Serve as a snack with your favorite dip.

Calories: About 100 per serving (1 cup).

5. Zucchini Bread

Moist and flavorful bread made with grated zucchini, perfect for breakfast or a snack.

Combine 2 cups of grated zucchini, 1 cup of flour, 1/2 cup of sugar, 2 eggs, and baking powder. Bake in a loaf pan at 350°F for 50-60 minutes.

Slice and serve warm or at room temperature.

Calories: Approximately 180 per slice.

6. Zucchini Salad with Feta

A refreshing salad featuring thinly sliced zucchini, cherry tomatoes, and feta cheese, dressed with olive oil and lemon.

Toss 2 cups of thinly sliced zucchini with 1 cup of halved cherry tomatoes, 1/2 cup of crumbled feta, olive oil, and lemon juice.

Serve chilled or at room temperature.

Calories: About 150 per serving.

7. Zucchini and Corn Fritters

Flavorful fritters made with zucchini and sweet corn, perfect for a light meal or snack.

Combine 1 cup of grated zucchini, 1 cup of corn, 1 egg, and flour. Fry in a skillet until golden brown.

Serve warm with salsa or avocado dip.

Calories: Approximately 220 per serving (2 fritters).

8. Zucchini Pizza Bites

Mini pizzas made with zucchini slices as the base, topped with sauce, cheese, and your favorite toppings.

Slice zucchini into thick rounds, top with marinara sauce and cheese, and bake at 400°F for 15 minutes.

Serve warm as an appetizer or snack.

Calories: About 100 per serving (3 bites).

9. Zucchini Soup

A creamy and comforting soup made with pureed zucchini, perfect for a light lunch or dinner.

Sauté 1 chopped onion and 2 minced garlic cloves, add 4 cups of chopped zucchini and vegetable broth. Simmer and blend until smooth.

Serve hot, garnished with fresh herbs.

Calories: Approximately 120 per bowl.

10. Zucchini Pancakes

Fluffy pancakes made with grated zucchini, perfect for breakfast or brunch.

Mix 1 cup of grated zucchini with 1 cup of pancake mix and water. Cook on a skillet until golden brown.

Serve warm with maple syrup or yogurt.

Calories: About 150 per serving (2 pancakes).

11. Zucchini and Cheese Casserole

A cheesy and comforting casserole made with layers of zucchini and cheese, baked to perfection.

Layer sliced zucchini and cheese in a baking dish, season, and bake at 350°F for 30 minutes.

Serve hot as a side dish.

Calories: Approximately 250 per serving.

12. Chicken Zucchini Stir-Fry

A quick and healthy stir-fry made with zucchini, bell peppers, and your choice of protein.

Sauté sliced zucchini and bell peppers in olive oil, add cooked chicken or tofu, and season with soy sauce.

Serve hot over rice or quinoa.

Calories: About 200 per serving.

13. Zucchini and Tomato Gratin

A delicious baked dish with layers of zucchini and tomatoes, topped with cheese and breadcrumbs.

Layer sliced zucchini and tomatoes in a baking dish, sprinkle with cheese and breadcrumbs, and bake at 375°F for 30 minutes.

Serve warm as a side dish.

Calories: Approximately 180 per serving.

14. Zucchini Smoothie

A refreshing smoothie made with zucchini, spinach, and your choice of fruit for a nutrient boost.

Blend 1 cup of chopped zucchini, 1 cup of spinach, 1 banana, and 1 cup of almond milk until smooth.

Serve chilled in a glass.

Calories: About 150 per serving.

15. Zucchini Muffins

Moist and flavorful muffins made with grated zucchini and pumpkin puree perfect for breakfast or a snack.

Pumpkin Zucchini Muffins Recipe

Ingredients (makes 12 muffins)

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 cup shredded zucchini, squeezed of excess water
• 2 large eggs
• 1/3 cup coconut oil (melted) or olive oil
• 1/3 cup maple syrup or honey
• 1 tsp vanilla extract
• 1 1/2 cups almond flour (or oat flour for nut-free)
• 1/2 cup rolled oats (optional, adds texture)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice (or cinnamon + nutmeg)
• Pinch of salt
• 1/3 cup dark chocolate chips or chopped walnuts (optional)

Instructions

Cool & Serve – Let muffins cool for 5–10 minutes before removing from the pan. Enjoy warm or store for later!

Prep Oven & Pan – Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease lightly.

Mix Wet Ingredients – In a large bowl, whisk together pumpkin puree, shredded zucchini, eggs, coconut oil, maple syrup, and vanilla until smooth.

Add Dry Ingredients – Stir in almond flour, oats, baking powder, baking soda, pumpkin spice, and salt until just combined.

Fold in Mix-Ins – Gently fold in chocolate chips or walnuts if using.

Fill Muffin Cups – Divide batter evenly into muffin cups, filling about 3/4 full.

Bake – Bake for 20–24 minutes, or until a toothpick comes out clean from the center.

Serve warm or at room temperature.

Calories: Approximately 180 per muffin.