As summer approaches, many of us are looking forward to a season filled with fresh flavors, vibrant colors, and endless possibilities for delicious meals. And what better way to celebrate than with a staple ingredient that’s perfect for the warmest months: large zucchini! These green beauties are not only abundant during the summer season but also incredibly versatile, making them an ideal addition to your next backyard barbecue or potluck gathering.
From savory dishes like stuffed boats and grilled masterpieces to sweet treats like muffins and cakes, we’ve rounded up 20 mouthwatering recipes that showcase the best of large zucchini. Whether you’re a seasoned cook or just looking for inspiration for your next meal, this collection has something for everyone. So grab those zucchinis and get ready to feast on some seriously tasty dishes!
Stuffed Large Zucchini Boats with Ground Turkey and Cheese
Transform zucchinis into flavorful boats filled with savory ground turkey and melted cheese.
Ingredients:
– 4 large zucchinis
– 1 pound ground turkey
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/4 cup breadcrumbs
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for cooking
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the ground turkey over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stuff each zucchini boat with the turkey mixture, followed by shredded cheese and breadcrumbs.
6. Place the stuffed zucchinis in a baking dish and drizzle with olive oil.
7. Bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Grilled Large Zucchini with Garlic and Herb Butter
This summer classic is elevated by a flavorful butter spread that highlights the natural sweetness of grilled zucchini. Perfect for a quick weeknight dinner or as an impressive side dish for your next BBQ.
Ingredients:
– 2 large zucchinis
– 1/4 cup unsalted butter, softened
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon lemon zest
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Slice the zucchinis into 1-inch thick rounds. Brush both sides with olive oil and season with salt and pepper.
3. Grill the zucchini for 4-5 minutes per side, or until tender and slightly charred.
4. Meanwhile, mix together butter, garlic, parsley, and lemon zest in a small bowl.
5. Once the zucchini is grilled, spread the garlic-herb butter on each slice.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 12-15 minutes
Large Zucchini and Tomato Gratin
This flavorful gratin recipe showcases the best of summer’s bounty – tender zucchinis and juicy tomatoes baked to perfection in a creamy sauce. Perfect as a side dish or main course, it’s sure to become a favorite.
Ingredients:
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 3 medium tomatoes, sliced into 1/4-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until caramelized, about 5 minutes.
3. Add the zucchini and tomato slices to the skillet. Cook for an additional 5 minutes, or until they start to soften.
4. In a separate bowl, combine the heavy cream and grated cheese. Season with salt and pepper to taste.
5. Arrange the zucchini and tomato mixture in a baking dish. Pour the cream mixture over the top.
6. Bake for 30-35 minutes, or until the sauce is bubbly and the vegetables are tender.
7. Garnish with chopped parsley, if desired.
Cooking Time: 30-35 minutes
Large Zucchini Fritters with Feta and Dill
These crispy fritters are a perfect summer snack or side dish, packed with the flavors of zucchini, feta cheese, and fresh dill.
Ingredients:
– 2 large zucchinis, grated
– 1/4 cup all-purpose flour
– 1/4 cup panko breadcrumbs
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh dill
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a bowl, combine grated zucchini, flour, panko breadcrumbs, feta cheese, and dill.
2. Add the egg and mix until just combined. Be careful not to overmix.
3. Heat the olive oil in a large non-stick skillet over medium-high heat.
4. Using a 1/4 cup measuring cup, scoop the zucchini mixture into the skillet.
5. Flatten the fritters slightly with a spatula and cook for 3-4 minutes on each side, or until golden brown.
6. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Roasted Large Zucchini with Parmesan and Breadcrumbs
Elevate your summer cooking with this simple yet flavorful recipe that highlights the best of zucchini’s natural sweetness. Roasting brings out the vegetable’s tender side, while a crunchy breadcrumb topping adds satisfying texture.
Ingredients:
– 2 large zucchinis
– 1/4 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the zucchinis in half lengthwise and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the zucchini and season with salt and pepper.
4. Roast the zucchini in the preheated oven for 20-25 minutes, or until tender and lightly caramelized.
5. Meanwhile, mix the breadcrumbs and Parmesan cheese on a plate.
6. Remove the zucchini from the oven and sprinkle the breadcrumb mixture evenly over each half.
7. Return to the oven for an additional 2-3 minutes, or until the breadcrumbs are golden brown.
8. Garnish with chopped parsley, if desired. Serve warm.
Cooking Time: 25-30 minutes
Large Zucchini Lasagna with Ricotta and Spinach
This refreshing twist on traditional lasagna uses large zucchinis as the “noodles” instead of pasta, packed with creamy ricotta cheese and spinach. Perfect for a summer dinner party or potluck!
Ingredients:
– 2-3 large zucchinis
– 1 pound ground beef or sausage, cooked and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh spinach
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a large skillet, cook the ground beef or sausage until browned, then set aside.
4. In a separate pan, sauté the onion and garlic until softened.
5. Combine the cooked meat mixture with the sautéed onions and garlic.
6. In a separate bowl, combine the ricotta cheese, mozzarella cheese, and spinach.
7. Assemble the lasagna by layering the zucchini slices, meat mixture, and ricotta mixture in a 9×13-inch baking dish.
8. Drizzle with olive oil and season with salt and pepper.
9. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Cook Time: 35-40 minutes
Large Zucchini and Corn Chowder
This hearty chowder is a refreshing twist on traditional soups, perfect for warm weather gatherings or cozy nights in. With the sweetness of corn and zucchini, you’ll be hooked from the first sip.
Ingredients:
– 2 large zucchinis, diced
– 1 cup frozen corn kernels
– 4 cups vegetable broth
– 1 tablespoon butter
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic, paprika, zucchini, and corn kernels. Cook, stirring occasionally, for 5-6 minutes or until vegetables are tender.
3. Pour in vegetable broth and bring to a simmer. Season with salt and pepper to taste.
4. Simmer for 10-12 minutes or until chowder has thickened slightly.
5. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 20-22 minutes
Large Zucchini Chocolate Chip Muffins
These large muffins are the perfect treat to satisfy your sweet tooth while incorporating the nutrients of zucchini into a delicious dessert. With the addition of dark chocolate chips, these muffins are sure to be a hit with anyone who tries them.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 cup grated zucchini
– 1 cup semi-sweet chocolate chips
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine melted butter, eggs, zucchini, and vanilla extract. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Large Zucchini and Carrot Ribbon Salad
This vibrant salad is a perfect side dish for any occasion. Thinly sliced zucchinis and carrots are combined with a hint of lemon and garlic, creating a flavorful and healthy accompaniment to your favorite meals.
Ingredients:
– 2 large zucchinis
– 4 medium carrots
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat your spiralizer or vegetable peeler to create long ribbons of zucchini and carrot.
2. In a large bowl, combine the spiralized zucchinis and carrots.
3. In a small bowl, whisk together lemon juice and garlic until well combined.
4. Pour the lemon-garlic mixture over the zucchini-carrot mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley or dill if desired.
Cooking Time: 10 minutes (prep time included)
Large Zucchini Pizza Crust with Fresh Toppings
Elevate your pizza game with this innovative recipe that uses zucchinis as a low-carb, gluten-free crust. This flavorful and healthy alternative is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 2 large zucchinis
– 1/4 cup almond flour
– 1 tablespoon olive oil
– 1 teaspoon salt
– Fresh toppings of your choice (e.g., mozzarella cheese, cherry tomatoes, bell peppers, olives)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/4-inch thick rounds.
3. In a bowl, mix together almond flour and salt. Brush both sides of the zucchini slices with olive oil and coat with the almond flour mixture.
4. Arrange the zucchini slices on a baking sheet lined with parchment paper in a circular pattern to form the crust.
5. Top with your desired toppings.
6. Bake for 20-25 minutes or until the zucchinis are tender and lightly browned.
Cooking Time: 20-25 minutes
Large Zucchini and Mushroom Stir-Fry
This simple yet flavorful stir-fry is a great way to enjoy the sweetness of large zucchinis and earthy flavor of mushrooms. Perfect for a quick weeknight dinner or a nutritious lunch.
Ingredients:
– 2 large zucchinis, sliced into 1-inch thick rounds
– 1 cup mixed mushrooms (such as button, cremini, and shiitake), sliced
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the sliced zucchinis and cook until they start to soften, about 3-4 minutes.
3. Add the mushrooms, garlic, soy sauce, and oyster sauce (if using). Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions and sesame seeds (if desired).
6. Serve hot over rice or noodles.
Cooking Time: 12-15 minutes
Large Zucchini Bread with Walnuts and Cinnamon
Perfect for a snack or dessert, this large zucchini bread is infused with the warmth of cinnamon and the crunch of walnuts. The addition of grated zucchini adds moisture and a hint of green flavor.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated zucchini
– 1 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup chopped walnuts
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add softened butter, eggs, grated zucchini, cinnamon, and salt. Mix until well combined.
4. Fold in chopped walnuts.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Large Zucchini and Chickpea Curry
This flavorful curry recipe combines the natural sweetness of large zucchinis with the creamy texture of chickpeas, all wrapped up in a warm and aromatic spice blend.
Ingredients:
– 2 large zucchinis (about 1 lb)
– 1 can chickpeas (15 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Add zucchinis and chickpeas to the skillet. Cook for 5 minutes, stirring occasionally.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer curry over low heat for an additional 10-15 minutes or until the flavors have melded together.
7. Garnish with fresh cilantro leaves and serve.
Cooking Time: About 25-30 minutes.
Large Zucchini Stuffed with Quinoa and Herbs
This recipe is a delightful twist on traditional stuffed vegetables, featuring the fresh flavors of zucchini, quinoa, and herbs. Perfect for warm weather gatherings or a quick weeknight dinner.
Ingredients:
– 4 large zucchinis
– 1 cup cooked quinoa
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: crumbled feta cheese or lemon zest for added flavor
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out some of the pulp, leaving about 1/4 inch thick walls.
3. In a bowl, mix together cooked quinoa, chopped herbs, garlic, salt, and pepper.
4. Stuff each zucchini with the quinoa mixture, mounding it slightly.
5. Drizzle the tops with olive oil and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until the zucchinis are tender.
Cooking Time: 25-30 minutes
Large Zucchini and Potato Pancakes
A twist on traditional pancakes, these savory treats incorporate the freshness of zucchini and the heartiness of potatoes.
Ingredients:
– 2 large zucchinis, grated
– 1 large potato, peeled and grated
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. In a bowl, combine zucchini, potato, onion, eggs, flour, salt, and pepper. Mix well.
2. Heat the olive oil in a large non-stick skillet over medium heat.
3. Using a 1/4 cup measuring cup, scoop batter onto the skillet.
4. Flatten slightly to form pancakes. Cook for 3-4 minutes or until edges start to curl.
5. Flip and cook for an additional 2-3 minutes or until golden brown.
6. Serve hot with your favorite toppings, such as sour cream, chives, or crumbled feta cheese.
Cooking Time: Approximately 15-20 minutes
Large Zucchini and Bacon Frittata
A perfect brunch option that combines the sweetness of zucchini with the smokiness of bacon, all wrapped up in a fluffy egg mixture. This recipe makes 6-8 servings.
Ingredients:
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 6 slices of cooked bacon, crumbled
– 6 large eggs
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini slices and cook until tender, about 3-4 minutes per side.
3. In a separate bowl, whisk together eggs and season with salt and pepper.
4. In a greased 9-inch (23cm) pie plate or oven-safe skillet, arrange half of the cooked zucchini in the bottom.
5. Pour the egg mixture over the zucchini, followed by the crumbled bacon.
6. Top with the remaining zucchini slices.
7. Bake for 35-40 minutes or until the eggs are set and the frittata is golden brown.
Cooking Time: 35-40 minutes
Large Zucchini and Basil Pesto Pasta
This recipe is a perfect combination of flavors and textures, showcasing the best of summer’s bounty. Fresh zucchinis and basil come together with creamy pesto sauce to create a quick and satisfying pasta dish.
Ingredients:
– 12 oz large zucchinis
– 1/2 cup fresh basil leaves
– 1/4 cup pesto sauce (homemade or store-bought)
– 8 oz pasta of your choice (e.g., spaghetti, linguine, or fettuccine)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. Meanwhile, slice the zucchinis into 1/4-inch thick rounds.
3. In a large skillet, heat the pesto sauce over medium-low heat. Add the sliced zucchinis and cook for about 5 minutes, or until they release their moisture and start to brown.
4. Stir in the fresh basil leaves and season with salt and pepper to taste.
5. Combine cooked pasta and zucchini-basil mixture. Toss well to combine.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Large Zucchini and Black Bean Enchiladas
A flavorful and nutritious twist on traditional enchiladas, this recipe combines the richness of black beans with the freshness of large zucchinis. Perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients:
– 4 large zucchinis
– 1 can black beans, drained and rinsed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup enchilada sauce
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: sour cream, salsa, cilantro, avocado
Instructions:
1. Preheat oven to 375°F.
2. Slice the zucchinis into 1/4-inch thick rounds and place on a baking sheet. Drizzle with a little water and season with salt. Roast for 15-20 minutes or until tender.
3. In a large skillet, cook the onion and garlic over medium heat until softened. Add the black beans and stir to combine.
4. In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable.
5. Assemble the enchiladas by spreading some of the black bean mixture onto a tortilla, followed by a few roasted zucchini slices and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas and top with additional cheese.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Large Zucchini and Lemon Olive Oil Cake
This moist and flavorful cake is perfect for warm weather gatherings. The combination of tender zucchini, bright lemon zest, and rich olive oil creates a delightful dessert that’s sure to please.
Ingredients:
– 2 large zucchinis, grated
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) extra virgin olive oil
– 2 large eggs
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 cup (30g) lemon zest
– 2 tbsp freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, whisk together sugar, olive oil, eggs, baking powder, and salt.
3. Add grated zucchini, lemon zest, and lemon juice. Whisk until well combined.
4. Pour batter into prepared baking dish.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Large Zucchini and Mozzarella Stuffed Chicken Rolls
Elevate your dinner game with this flavorful and visually appealing recipe. Succulent chicken breast, paired with tender zucchini and creamy mozzarella cheese, makes for a satisfying main course.
Ingredients:
– 4 large boneless, skinless chicken breasts
– 2 medium-sized zucchinis, sliced into 1/4-inch thick rounds
– 8 oz fresh mozzarella cheese, sliced into thin strips
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
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 zucchini slices and cook until tender, about 3-4 minutes per side. Season with salt and pepper to taste.
4. Meanwhile, prepare the chicken breasts by cutting them in half lengthwise and making a horizontal incision to create a pocket for filling.
5. Stuff each chicken breast with cooked zucchini, mozzarella cheese, and a pinch of salt and pepper.
6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper, seam-side down.
7. Bake for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Garnish with fresh basil leaves, if desired.
Cooking Time: 25-30 minutes
Summary
Get ready to indulge in the sweet and savory flavors of summer with these mouth-watering large zucchini recipes! From classic dishes like Stuffed Large Zucchini Boats with Ground Turkey and Cheese, to innovative creations like Large Zucchini Pizza Crust with Fresh Toppings, there’s something for everyone. Treat your taste buds to a variety of international cuisines, including Italian (Large Zucchini Lasagna), Mexican-inspired (Large Zucchini and Black Bean Enchiladas), and Indian-tinged (Large Zucchini and Chickpea Curry). Whether you’re in the mood for sweet or savory, these 20 delicious recipes are sure to satisfy your cravings!
