When it comes to summer cooking, one vegetable stands out as a clear winner: zucchini. This versatile and nutritious squash is perfect for grilling, sautéing, or baking, making it a staple in many home kitchens. But sometimes you want more than just a plain old zucchini bread or grilled zucchini slices. That’s where these 20 delicious stove-top zucchini recipes come in!
From spicy stir-fries to cheesy quesadillas, and from hearty skillet meals to creamy pasta dishes, there’s something for everyone on this list. And the best part? Each recipe can be made in under an hour, making it perfect for busy weeknights or quick weekend meals.
In the following pages, we’ll dive into each of these recipes, exploring the flavors and techniques that make them so delicious. Whether you’re a zucchini newbie or a seasoned pro, there’s something on this list to get your taste buds excited.
Garlic Butter Sautéed Zucchini
This recipe brings out the natural sweetness of zucchini while adding a savory and aromatic flavor with garlic butter. Perfect as a side dish or added to your favorite pasta or rice bowls.
Ingredients:
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 4 tablespoons (55g) unsalted butter, softened
– 3 cloves of garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the sliced zucchini and cook for 3-4 minutes on each side, or until tender and slightly caramelized.
3. Remove the zucchini from the skillet and set aside.
4. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
5. Return the zucchini to the skillet and toss with the garlic butter mixture. Season with salt and pepper to taste.
6. Garnish with chopped parsley if desired.
7. Serve hot.
Cooking Time: 10-12 minutes
Spicy Zucchini and Tomato Stir-Fry
This vibrant stir-fry combines the sweetness of zucchini and tomatoes with a kick of heat from red pepper flakes, perfect for a quick and flavorful dinner.
Ingredients:
– 2 medium zucchinis, sliced
– 1 large tomato, diced
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the zucchini and cook, stirring occasionally, until tender, about 5 minutes.
4. Add the tomato, garlic, ginger, and red pepper flakes. Cook for an additional 2-3 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Zucchini and Corn Fritters
Brighten up your day with these crispy and flavorful fritters packed with the sweetness of zucchini and corn. Perfect for a quick snack or as a side dish to your favorite meal.
Ingredients:
– 2 medium zucchinis, grated
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1 egg
– 1/4 cup milk
– 1/4 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, corn, flour, and salt. Mix well.
2. In a separate bowl, whisk together egg and milk. Add to the zucchini mixture and stir until combined.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
4. Using a spoon, drop small amounts of the batter into the oil, about 1/4 cupfuls.
5. Cook for 2-3 minutes on each side or until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes total (depending on fritter size)
Lemon Herb Zucchini Pasta
This recipe combines the sweetness of zucchini with the brightness of lemon and the earthiness of fresh herbs, all wrapped up in a quick and easy pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 2 medium zucchinis, sliced into thin rounds
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup freshly chopped parsley
– 1/4 cup freshly chopped basil
– 2 lemons, juiced (about 2 tbsp)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1-2 minutes until fragrant.
3. Add zucchini slices to the skillet and cook for 3-4 minutes until tender.
4. Stir in chopped parsley and basil. Squeeze lemon juice over the top and season with salt and pepper to taste.
5. Combine cooked pasta and zucchini mixture. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Zucchini and Mushroom Medley
Enjoy the sweet flavors of summer with this colorful medley featuring zucchinis, mushrooms, and a hint of garlic. This quick and easy recipe is perfect for a weeknight dinner or as a side dish for your next BBQ.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the zucchini slices and cook for an additional 4-5 minutes, or until tender and slightly caramelized.
4. Stir in the minced garlic and season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Cheesy Zucchini Quesadillas
A delicious twist on traditional quesadillas, these cheesy zucchini treats are perfect for a quick and easy dinner or lunch. Shredded zucchini adds moisture and flavor to the melted cheese and crispy tortilla.
Ingredients:
– 2 medium zucchinis
– 1 cup shredded cheddar cheese
– 1/4 cup chopped onion
– 1 clove garlic, minced
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
– Optional toppings: salsa, sour cream, cilantro
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, combine zucchini, cheese, onion, and garlic.
3. Place a tortilla in the skillet and sprinkle one-fourth of the zucchini mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip and cook an additional 2 minutes or until the other side is also crispy.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Zucchini and Chickpea Curry
A flavorful and nutritious vegetarian curry that’s perfect for a weeknight dinner or lunchbox addition. This recipe combines the natural sweetness of zucchini with the creamy richness of chickpeas.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, 3-4 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add zucchini and chickpeas. Cook for 5 minutes, stirring occasionally.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer for 10-15 minutes or until the flavors have melded together.
6. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Zucchini and Bell Pepper Stir-Fry
In this simple and flavorful recipe, tender zucchini and bell peppers are stir-fried with garlic and ginger to create a delicious and nutritious side dish or main course.
Ingredients:
– 1 medium zucchini, sliced
– 2 medium bell peppers (any color), sliced
– 2 cloves of garlic, minced
– 1-inch piece of fresh ginger, grated
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– Optional: soy sauce or other stir-fry sauce for added flavor
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook for 30 seconds, until fragrant.
3. Add the zucchini and bell peppers; cook for 4-5 minutes, until tender-crisp.
4. Season with salt, pepper, and optional soy sauce (if using).
5. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Zucchini and Spinach Risotto
This recipe combines the freshness of zucchini and spinach with the richness of Parmesan cheese, creating a delicious and comforting Italian-inspired dish. With its creamy texture and vibrant green color, this risotto is perfect for any occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 medium zucchinis, diced
– 2 cups fresh spinach leaves
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Optional: 1 tablespoon white wine (for added depth of flavor)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the Arborio rice and cook for 1 minute, stirring constantly.
4. Add the warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20 minutes of cooking, add the diced zucchinis and cook for an additional 3-4 minutes or until tender.
6. Stir in the spinach leaves and cook until wilted.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: Approximately 25-30 minutes.
Zucchini and Sausage Skillet
A hearty and flavorful one-pot meal that combines the best of summer’s bounty with savory sausage. This quick and easy recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb sweet Italian sausage, casings removed
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp dried oregano
– Salt and pepper, to taste
– Grated Parmesan cheese, optional (for serving)
Instructions:
1. Heat a large cast-iron skillet over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned, about 5 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
4. Add the zucchini; cook until tender, about 5-7 minutes.
5. Pour in the chicken broth and oregano; stir to combine.
6. Season with salt and pepper to taste.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Zucchini and Carrot Hash
This hearty hash recipe combines the flavors of zucchini, carrots, and onions for a tasty accompaniment to your favorite meals. With its crunchy texture and subtle sweetness, it’s sure to become a family favorite!
Ingredients:
– 2 medium zucchinis, diced
– 2 medium carrots, peeled and grated
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine zucchini, carrots, onion, and garlic.
3. Drizzle with olive oil and season with salt and pepper.
4. Spread the mixture evenly on a baking sheet.
5. Roast in the preheated oven for 25-30 minutes, or until tender and lightly browned.
6. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Zucchini and Potato Pancakes
These savory pancakes are a great way to use up summer’s bounty of zucchinis and potatoes. Shredded zucchini adds moisture and flavor, while grated potatoes provide a satisfying crunch.
Ingredients:
– 2 medium zucchinis
– 1 large potato
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– Vegetable oil or cooking spray for frying
Instructions:
1. Grate the zucchini and potato using a box grater or food processor.
2. In a large bowl, combine grated vegetables, chopped onion, eggs, flour, and salt. Mix well.
3. Heat about 1/2 inch (1 cm) of vegetable oil or cooking spray in a non-stick skillet over medium-high heat.
4. Using a spoon, drop small amounts of the mixture into the pan, flattening slightly with a spatula.
5. Cook for 4-5 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: About 10-12 minutes per batch, depending on size.
Zucchini and Shrimp Scampi
This classic Italian-inspired dish combines succulent shrimp with tender zucchini, garlic, and lemon, creating a flavorful and refreshing meal perfect for any occasion. With only a few simple ingredients and quick cooking time, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook zucchini slices in boiling salted water for 3-4 minutes or until tender. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp to the skillet and cook for 2-3 minutes per side or until pink and cooked through.
4. Remove shrimp from the skillet and set aside with zucchini. If using wine, add it to the skillet and simmer for 1 minute.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve shrimp and zucchini together, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Zucchini and Basil Pesto Pasta
A refreshing summer pasta dish that combines the flavors of zucchini, basil, and garlic with a hint of creaminess from pesto. Perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 2 medium zucchinis, sliced into thin rounds
– 1/4 cup fresh basil leaves
– 3 cloves garlic, minced
– 1/4 cup pesto sauce
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add zucchini slices and cook for 3-4 minutes per side, or until tender. Season with salt and pepper.
3. In a blender or food processor, combine basil leaves, garlic, and pesto sauce. Blend until smooth.
4. Combine cooked pasta, zucchini, and pesto mixture in a large bowl. Top with Parmesan cheese and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Zucchini and Eggplant Ratatouille
This classic Provençal dish is a staple of French cuisine, showcasing the best of summer’s bounty. With its rich flavors and tender vegetables, this ratatouille is perfect for accompanying grilled meats or as a vegetarian main course.
Ingredients:
– 2 medium eggplants, sliced into 1/2-inch thick rounds
– 2 medium zucchinis, sliced into 1/2-inch thick rounds
– 1 large onion, chopped
– 3 garlic cloves, minced
– 1 cup olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss eggplant and zucchini slices with 1/4 cup olive oil, salt, and pepper.
3. Spread the vegetables in a single layer on a baking sheet and roast for 30 minutes.
4. In a large saucepan, cook chopped onion and minced garlic over medium heat until softened, about 5 minutes.
5. Add roasted eggplant and zucchini to the saucepan, stirring to combine with onion mixture.
6. Reduce heat to low and simmer, covered, for 20-25 minutes or until vegetables are tender.
7. Season with salt and pepper to taste.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 55 minutes
Zucchini and Black Bean Tacos
Get ready for a flavorful and healthy twist on traditional tacos with this simple recipe that combines the best of summer’s bounty. Zucchini and black beans come together in perfect harmony, wrapped up in a crispy taco shell.
Ingredients:
– 1 medium zucchini, spiralized
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent.
3. Add garlic, cumin, zucchini, and black beans. Cook for 5-7 minutes or until zucchini is tender.
4. Season with salt and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the zucchini-black bean mixture onto a tortilla and adding desired toppings.
Cooking Time: 15-20 minutes
Zucchini and Tomato Basil Soup
This refreshing soup is perfect for warm weather, packed with the flavors of zucchini, tomatoes, and basil. It’s an easy and healthy recipe that’s ready in no time!
Ingredients:
– 2 medium zucchinis, chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup fresh basil leaves, chopped
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little bit of olive oil until softened.
2. Add the zucchini and cook for 3-4 minutes, or until tender.
3. Add the tomatoes, basil, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
4. Purée the soup with an immersion blender or regular blender.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Zucchini and Chicken Stir-Fry
This recipe is a flavorful and healthy twist on traditional stir-fries, featuring tender chicken breast and succulent zucchini. Perfect for a weeknight dinner or a quick lunch, this dish can be prepared in under 30 minutes.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 medium zucchinis, sliced into thin rounds
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5-6 minutes. Remove from pan and set aside.
3. Add garlic and zucchini to the pan. Cook until zucchini is tender, about 4-5 minutes.
4. Return chicken to the pan and stir in soy sauce and oyster sauce (if using). Season with salt and pepper to taste.
5. Serve hot, garnished with green onions if desired.
Cooking Time: 20-25 minutes
Zucchini and Bacon Hash
This savory hash recipe combines the natural sweetness of zucchinis with the smoky flavor of crispy bacon, perfect for a quick and easy breakfast or brunch.
Ingredients:
– 2 medium zucchinis, diced
– 6 slices of cooked bacon, crumbled
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 2 eggs, beaten (for added protein)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the diced onion and cook until translucent, about 3-4 minutes.
4. Add the minced garlic and cook for an additional minute.
5. Add the diced zucchinis and cook until they start to soften, about 3-4 minutes.
6. Stir in the crumbled bacon and season with salt and pepper to taste.
7. Transfer the mixture to a baking dish and bake for 15-20 minutes, or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Zucchini and Parmesan Frittata
This frittata is a flavorful and nutritious twist on the classic breakfast dish, packed with sautéed zucchini and melted Parmesan cheese. Perfect for a quick and easy morning meal or a special occasion brunch.
Ingredients:
– 6 large eggs
– 1 medium zucchini, diced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt 1 tablespoon of butter over medium heat. Add the diced zucchini and cook until tender, about 3-4 minutes.
3. In a separate bowl, whisk together the eggs and a pinch of salt and pepper.
4. Pour the egg mixture over the cooked zucchini in the skillet.
5. Sprinkle the Parmesan cheese evenly over the top of the eggs.
6. Cook for an additional 2-3 minutes or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully cooked and golden brown.
Cooking Time: 18-20 minutes
Summary
Get ready to indulge in the delicious world of zucchini recipes! This collection of 20 mouth-watering dishes will satisfy your cravings and inspire you to try new flavors. From classic sautéed zucchini with garlic butter to zucchini and mushroom medley, and from quesadillas to risotto, this stove-top easy recipe list has something for everyone. Whether you’re a vegetarian, meat-lover or just looking for a quick weeknight meal, these recipes are sure to impress. So go ahead, get cooking, and discover the versatility of zucchini!
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