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111 Ways to Use Zucchini and Yellow Squash

By Cooking Light
August 07, 2009
Photo: Jennifer Causey
Zucchini and yellow squash are abundant in backyard gardens, farmers' markets, and grocery stores this time of year. Make these easy and healthy recipes to use up your supply.
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Broiled Zucchini and Radishes

Caitlin Bensel
View Recipe: Lemony Zucchini and Radishes

This broiled zucchini side dish stars baby zucchini, a pint-sized, more tender version of zucchini. Find baby zucchini at the farmer's market or in the produce section of Whole Foods. Flashing the vegetables under the broiler for a few minutes adds a touch of char to the zucchini and mellows the bite of the radishes. Serve this speedy side dish alongside roasted chicken, pork tenderloin, or pan-seared fish.

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10 Ways to Use Zucchini and Yellow Squash

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Extra-Crispy Veggie-Packed Pizza

Caitlin Bensel
View Recipe: Extra-Crispy Veggie-Packed Pizza

Our taste testers loved this pizza’s crunchy crust and zingy zucchini salad, but the real hero was the halloumi—a dry, salty cheese similar to feta.

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Spicy Zucchini Salad

Caitlin Bensel
View Recipe: Spicy Zucchini Salad

This late-summer salad uses zucchini ribbons, which you can make with a Y-shaped vegetable peeler. Buttery Bibb lettuce adds adds flavor, but you can also substitute chopped romaine or a spinach-arugula mix. Fiber- and protein-packed chickpeas bulk up the salad while roasted pepitas add crunch.

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Creamy Zucchini-Lime Dressing

Caitlin Bensel
View Recipe: Creamy Zucchini-Lime Dressing

A no-cook sauce with huge flavor? Yes, please! All you need is a blender, zucchini, and some pantry staples, and this super-versatile sauce comes together with the touch of a button. Nutty tahini adds rich flavor and creaminess, which gets a lovely lift from the hit of lime juice. Pick up fresh zucchini from the farmers market if you can—local varieties are flavor champs compared to those you’ll find at the grocery store. Try it with grilled eggplant or chicken for a hint of Persian flavor.

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Zucchini Parmesan

Ann Taylor Pittman
View Recipe: Zucchini Parmesan

Why should eggplant have all the fun? Zucchini is also quite delicious when breaded, crisped up, and baked with layers of marinara sauce and two kinds of cheese. We slather on the sauce and cheese down the middle of the zucchini, leaving the edges uncovered so that they stay wonderfully crunchy after baking. When shopping for zucchini, look for ones that are roughly 8 inches long so they’ll fit the baking dish once trimmed.

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Zucchini Fritters

Antonis Achilleos
View Recipe: Zucchini Fritters

Crispy, salty zucchini fritters make for an excellent appetizer or side dish. Best served fresh out of the pan, this recipe is a great way to use up a bumper crop of fresh summer zucchini.

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Zucchini Salad With Farro and Tahini-Lemon Dressing

Greg DuPree
View Recipe: Zucchini Salad With Farro and Tahini-Lemon Dressing

The toothy farro soaks up the nutty, creamy dressing, and the fresh veggies provide welcome color and texture in this satisfying lunch bowl. Farro is available in microwaveable quick-cooking packets, like Uncle Ben’s and Simply Balanced, that are ready in 90 seconds. You can also make it from dried farro: Bring water to a boil in a saucepan, add the farro, boil 10 minutes, and drain.

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Seared Salmon With Zucchini Noodles

Caitlin Bensel
View Recipe: Seared Salmon With Zucchini Noodles

If you like crisp salmon skin, this cooking method is for you. Just be sure when you place the salmon, skin side down in the pan that you don’t touch it for the full 6 minutes while it cooks—that’s the key for the crispiest browned skin around. After turning the fish, cook it to your preferred degree of doneness. The barely warmed vegetables are still crunchy and flavorful. Serve with lemon wedges, if you like.

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Zucchini Stuffed With Lamb and Lentils

Caitlin Bensel
View Recipe: Zucchini Stuffed With Lamb and Lentils

If you think lamb’s too gamey, these retro-inspired zucchini boats will win you over. The addition of ground beef and creamy lentils combined with fragrant cinnamon and allspice make this taste exotic and comforting at the same time. If you’re still on the fence, ground sirloin is an equally tasty substitute. Though you might be tempted to drain the pan before stirring in the lentils, don’t—the juices add rich flavor to the finished dish. A drizzle of the yogurt sauce ties it all together; serve with whole wheat couscous for a little extra fiber.

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Zucchini and Shrimp Cakes With Snap Pea Relish

Photo: Jennifer Causey
View Recipe: Zucchini and Shrimp Cakes With Snap Pea Relish

These shrimp and zucchini patties are a delicious expression of warmer weather—and best of all, you can have them ready in under 30 minutes.These patties cook quickly, just 3 minutes on each side.

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Sautéed Baby Zucchini With Pecans and Mint

Caitlin Bensel
View Recipe: Sautéed Baby Zucchini With Pecans and Mint

Sautéed zucchini gets a sprinkle of turmeric (pair it with black pepper for maximum health perks) for an extra nutrition boost, but you can keep this dish kid-friendly by omitting it. A simple saute of zucchini with butter and salt is just as tasty. The mint will turn brown quickly; for the prettiest presentation, stir it in just before serving.

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Charred Squash Salad

Photo: Iain Bagwell
View Recipe: Charred Squash Salad

A bumper crop of squash can challenge the inventiveness of the most dedicated cook. Use these tasty summer veggies in pasta dishes, soup recipes, and more.

First up, Raleigh chef Ashley Christensen shares her Charred Squash Salad. "Fresh squash has great snap and a little bit of funkiness that I really appreciate. I also love how it changes when cooked. This salad lets you have it both ways in one bite," Christensen says.

She adds "I love this salad over sliced tomatoes with burrata or crumbled Valbreso feta, or as a complement to any protein. The herbs can be swapped for any herbs of your choice. Rotating the squash on the grill before turning allows for a little more char."

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Basil, Squash, and Tomato Pasta Toss

Photo: Jennifer Causey
View Recipe: Basil, Squash, and Tomato Pasta Toss

Grated zucchini will cook as the pasta is tossed. If you don't have a grater, cut the zucchini like the yellow squash, and sauté both.

This recipe is part of our Let's Cook! curriculum: Find more easy, healthy, affordable recipes anyone can make at CookingLight.com/LetsCook.

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Summer Squash and Zucchini Salsa

Photo: Randy Mayor
View Recipe: Summer Squash and Zucchini Salsa

Spin fresh zucchini into a savory summer veggie “salsa” that’s delicious alongside sauteed chicken breasts or fish.  We've thrown chopped walnuts, grated lemon rind and chopped tarragon into the mix to create a bold appetizer that's perfect for summer entertaining. 

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Sea Salt and Vinegar Zucchini Chips

Photo: Jennifer Causey
View Recipe: Sea Salt and Vinegar Zucchini Chips

Light, crisp, and just as good as their junk-food counterparts, these veggie chips are a revelation. Malt vinegar is made from fermented ale and is mildly sweet. If you prefer a sharper flavor, substitute cider vinegar or white vinegar. The best way to get uniform slices? Use a mandoline.

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Zucchini Pesto With Crudités

Photo: Jennifer Causey
View Recipe: Zucchini Pesto With Crudités

Serve this summery zucchini pesto on a platter with colorful veggies. The cooked zucchini is delicious on its own (try it as a spread) and even better blended with almonds, fresh herbs, and cheese. Garnish with a little extra cheese, if desired.

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Quick Summer Squash and Bell Pepper Gratin

Photo: Erin Kunkel
View Recipe: Quick Summer Squash and Bell Pepper Gratin

You could also layer sliced tomatoes in between the onion mixture and the squash and bake a few minutes longer. We like the look of a baking dish, but you could use an ovenproof or cast-iron skillet: Sauté the peppers and build the gratin in the pan, and transfer to the oven.

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Erik Anderson's Charred Zucchini Salad

Photo: Christopher Testani
View Recipe: Charred Zucchini Salad

Fresh, local produce needs little more than a punch of heat or a salty-sweet dressing to transform into a compelling side dish. Choose dishes that work cold or warm and can stand up to summer heat.

For this zucchini salad, Erik Anderson (chef of Brut) uses lardo for part of the fat in the dressing. It's seasoned and cured pork fat somewhat similar to bacon. Find it at specialty markets or at almagourmet.com. Or substitute an equal amount of rendered bacon (16 ounces chopped bacon will yield 3.5 ounces needed for this recipe).

Anderson also uses sweet and sour teardrop chiles, which are a cross between a jalapeño and a cherry pepper. If you can't find them, substitute mild pickled peppadews.

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Grilled Zucchini With Sea Salt

Photo: John Autry
View Recipe: Grilled Zucchini With Sea Salt

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

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Starter Dish: Zucchini-Ricotta Pizza

Photo: Jennifer Causey
View Recipe: Zucchini-Ricotta Pizza

Ribbons of zucchini and bright cherries bursting with flavors are the perfect pair for this creamy ricotta base.

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Summer Squash and Chicken Chowder

Photo: Jennifer Causey
View Recipe: Summer Squash and Chicken Chowder

This silky, veggie-forward soup is a fantastic way to use up a load of fresh summer squash. This would also work well with zucchini.

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Corn, Squash, and Green Onion Flatbreads

Photo: Iain Bagwell
View Recipe: Corn, Squash, and Green Onion Flatbreads

If you think this vibrant flatbread won't be filling enough for a whole meal, combine it with a simple mixed-greens salad for a delicious all-veggie dinner.

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Shrimp, Squash, and Bacon Salad

Photo: Jennifer Causey
View Recipe: Shrimp, Squash, and Bacon Salad

If you're in the mood for a light, yet filling meal, this mix of bountiful greens adds up to just 400 calories. But beware, a little of our dressing goes a long way. Start with 1 tablespoon; toss well. If the greens still seem dry, add 1 tablespoon more at a time.

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Silky Pappardelle With Zucchini Ribbons

Photo: Iain Bagwell
View Recipe: Silky Pappardelle With Zucchini Ribbons

Baby zucchini and cherry tomatoes add fresh flavor to this creamy pappardelle dish. 

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Sautéed Escarole, Corn, and White Bean Salad

Lee Harrelson
View Recipe: Sautéed Escarole, Corn, and White Bean Salad

Though often used as a salad green, escarole benefits greatly from a quick sauté in this light main-dish salad. With white beans for body (and a big nutritional punch), pancetta for meaty flavor, and zucchini and corn for freshness, this dish makes a great choice for a home-cooked dinner on a busy night.

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Sautéed Baby Squash With Basil and Feta

Becky Luigart-Stayner
View Recipe: Sautéed Baby Squash With Basil and Feta

This six-minute side is amazingly versatile: Try red onion or shallot in place of leek, and any tender, quick-cooking vegetable―broccoli, bell pepper, green beans, or whatever's on hand―for the squash. The tangy feta makes a good contrast with any light-bodied main course, such as these superfast recipes for halibut and salmon.

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Chicken Parmesan Over Zucchini Noodles

Photo: Jennifer Causey
View Recipe: Chicken Parmesan Over Zucchini Noodles

Lighten up a classic with zucchini noodles. A julienne peeler creates lovely "zoodles," but may we suggest a spiralizer? It works like a pencil sharpener, turning veggies into noodles.

Make this cheesy chicken dish part of your Cooking Light DIET meal plan. Sign up today.

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Italian Grilled Zucchini and Red Onion

Photo: Becky Luigart-Stayner
View Recipe: Italian Grilled Zucchini and Red Onion

This simple side dish is tastiest at room temperature, so it's an ideal make-ahead. Any leftovers would be good the next day for lunch with couscous.

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Yogurt-Marinated Chicken and Zucchini Kebabs

Photo: Randy Mayor
View Recipe: Yogurt-Marinated Chicken and Zucchini Kebabs

Chicken tossed in lemon juice and Greek yogurt gives these kebabs a creamy, dreamy, zesty flavor the whole family will love.

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Shaved Summer Squash Salad With Prosciutto Crisps

Photo: Anna Williams
View Recipe: Shaved Summer Squash Salad With Prosciutto Crisps

Summer squash is delicious raw when it's shaved and marinated with a bit of salt. Add salty prosciutto and you have the perfect side dish.

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Parmesan Zucchini Sticks With Smoky Roasted Romesco Sauce

Becky Luigart-Stayner
View Recipe: Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce

Crunchy, salty items are a must at any party, and these oven-fried zucchini sticks fit the bill. The Spanish-style sauce is great on anything from chips to sandwiches to grilled seafood. It's also an easy way to sneak healthful food onto your party menu, as one Cooking Light reader, named Lisa did: "Seriously―make the sauce," she told us. "It's easy and amazing. My husband ('not a veggie fan' is putting it mildly) ate an entire zucchini because he kept going back for more and dunking in the sauce, which is―surprise!―more veggies.

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Grilled Zucchini Caprese Stacks

Photo: Jennifer Causey
View Recipe: Grilled Zucchini Caprese Stacks

What a showcase for garden treasures! Rainbow layers of veggies benefit from extra basil tucked in between for more flavor. Grilling brings out earthy tones that are balanced out by the tangy-sweet balsamic glaze.

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Grilled Zucchini Caprese Sandwiches

Photo: Levi Brown
View Recipe: Grilled Zucchini Caprese Sandwiches

The classic Caprese salad of juicy tomatoes with fresh mozzarella and fragrant basil makes for a fantastic vegetarian sandwich. We've added grilled zucchini to up the game. Gooey mozzarella puts it over the top.

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Huevos Rancheros With Zucchini and Green Pepper

Becky Luigart-Stayner
View Recipe: Huevos Rancheros With Zucchini and Green Pepper

Summery vegetables, protein-packed eggs, and melty cheese combine in this breakfast designed to sustain a hardworking rancher all morning. This recipe is hearty enough for dinner, and also makes an excellent brunch entrée, but still has less than 250 calories per serving.

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Summer Squash Soup With Pasta and Parmesan

Randy Mayor
View Recipe: Summer Squash Soup With Pasta and Parmesan

When in season, yellow squash and zucchini grow in such abundance they're hard to use up, and even in the winter they're tasty, readily available, and inexpensive. Take advantage with this simple, fresh soup. Fresh herbs, lemon juice, and pasta complement the squash, while a generous topping of Parmesan adds distinctive nutty and salty notes.

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