4 Best Dinner Recipes with Zucchini: Simple & Delicious

Introduction to Dinner Recipes with Zucchini

Looking for delicious dinner recipes with zucchini that your whole family will love? You’ve come to the right place! Whether you’re harvesting a bumper crop from your garden or simply picked up some beautiful specimens at the farmers’ market, zucchini is one of the most versatile vegetables in your kitchen arsenal. These dinner recipes with zucchini showcase how its mild flavor and adaptable texture make it perfect for countless meal options that can please even the pickiest eaters.

From hearty vegetarian zucchini lasagna that will satisfy your Italian food cravings to crispy zucchini fritters that come together in minutes, this humble squash deserves a starring role on your dinner table. Zucchini’s ability to absorb flavors while maintaining its structure makes it ideal for everything from pasta dishes with zucchini sauce to stuffed creations bursting with your favorite ingredients.

In this guide, we’ll explore simple yet delicious dinner recipes with zucchini that transform this versatile vegetable into memorable meals your family will request again and again. These easy recipes require minimal preparation but deliver maximum flavor.

Top Dinner Recipes with Zucchini for Your Family

Classic Vegetarian Zucchini Lasagna Recipe

Why This Dinner Recipe with Zucchini Works

Traditional lasagna is delicious but often heavy with pasta and cheese. This vegetarian zucchini lasagna replaces pasta sheets with thinly sliced zucchini for a lighter, lower-carb alternative that still delivers all the comforting flavors you crave. It’s one of our most popular dinner recipes with zucchini for good reason!

Ingredients

• 4 medium zucchini, sliced lengthwise into ¼-inch strips
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 8 oz mushrooms, sliced
• 2 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• ½ cup fresh basil, chopped
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional)

Step-by-Step Instructions

1. Prepare the zucchini: Preheat your oven to 375°F. Lay zucchini strips on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
   
2. Pre-cook the zucchini: Brush zucchini strips lightly with olive oil and arrange on baking sheets. Bake for 10-12 minutes until slightly tender but not fully cooked. This crucial step prevents your lasagna from becoming watery.
   
3. Prepare the vegetable filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Add bell pepper and mushrooms, cooking until softened and liquid has evaporated, about 7-8 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.
   
4. Make the ricotta mixture: In a bowl, combine ricotta cheese, egg, half of the basil, salt, and pepper. Mix well.
   
5. Assemble the lasagna:
   
   • Spread ½ cup marinara sauce on the bottom of a 9×13 inch baking dish
   • Layer zucchini strips to cover the bottom
   • Spread half the ricotta mixture over the zucchini
   • Top with half the vegetable mixture
   • Sprinkle with ⅓ of the mozzarella
   • Add another layer of zucchini strips
   • Spread ½ cup marinara sauce
   • Add remaining ricotta mixture
   • Add remaining vegetable mixture
   • Layer final zucchini strips
   • Top with remaining marinara sauce
   • Sprinkle with remaining mozzarella and Parmesan cheese
6. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.
   
7. Serve: Garnish with remaining fresh basil before serving.
   

Troubleshooting Tips for This Dinner Recipe with Zucchini

• If your lasagna is watery: Make sure to thoroughly pat dry the zucchini after salting and pre-bake as instructed. You can also grill the zucchini instead of baking for even less moisture.
• For firmer texture: Use slightly thicker zucchini slices (about ⅓-inch) if you prefer more bite.
• Make ahead option: Assemble the lasagna up to 24 hours in advance and refrigerate. Allow an extra 10-15 minutes of baking time if cooking from cold.

Variations

• Vegan version: Substitute ricotta with tofu ricotta (blend firm tofu with nutritional yeast, lemon juice, and herbs) and use dairy-free cheese alternatives.
• Protein boost: Add 1 pound of cooked ground turkey or crumbled tempeh to the vegetable mixture.
• Gluten-free dinner recipe with zucchini: This recipe is naturally gluten-free! Just ensure your marinara sauce doesn’t contain hidden gluten.

Nutritional Information

Per Serving (1/8 of recipe): 285 calories, 18g protein, 14g carbohydrates, 19g fat, 3g fiber, 520mg sodium

Easy Zucchini Fritters Recipe for Dinner

Why These Dinner Recipes with Zucchini Are Perfect

These zucchini fritters make a quick and satisfying dinner when paired with a salad or soup. They’re crispy on the outside, tender on the inside, and packed with flavor. They’re also an excellent dinner recipe with zucchini when you need to use up abundant squash!

Ingredients

• 4 medium zucchini (about 2 pounds)
• 1 teaspoon salt, plus more for seasoning
• 2 scallions, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh dill, chopped (or 2 teaspoons dried)
• 2 tablespoons fresh parsley, chopped
• 1 large egg, beaten
• ½ cup all-purpose flour (or chickpea flour for gluten-free option)
• ½ teaspoon baking powder
• ¼ teaspoon black pepper
• ¼ cup crumbled feta cheese (optional)
• 3 tablespoons olive oil for frying

For the yogurt dip:

• 1 cup Greek yogurt
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill, chopped
• 1 small cucumber, grated and squeezed dry
• 1 clove garlic, minced
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the zucchini: Grate zucchini using the large holes of a box grater or food processor. Place grated zucchini in a colander, sprinkle with 1 teaspoon salt, and let sit for 10 minutes. Then, squeeze out as much moisture as possible using your hands or by wrapping in a clean kitchen towel.
   
2. Make the batter: In a large bowl, combine drained zucchini, scallions, garlic, dill, parsley, and egg. Stir well. Add flour, baking powder, pepper, and feta (if using). Mix until just combined.
   
3. Cook the fritters: Heat olive oil in a large skillet over medium heat. Drop heaping tablespoons of batter into the pan, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side until golden brown and crispy. Work in batches to avoid overcrowding the pan.
   
4. Drain: Transfer cooked fritters to a paper towel-lined plate to remove excess oil.
   
5. Make the yogurt dip: While fritters are cooking, combine all dip ingredients in a small bowl and refrigerate until ready to serve.
   
6. Serve: Arrange fritters on a platter, garnish with additional herbs, and serve warm with yogurt dip on the side.
   

Troubleshooting Tips

• If fritters fall apart: Your mixture may be too wet. Add a bit more flour, 1 tablespoon at a time.
• If fritters are soggy: Make sure oil is hot enough before adding batter, and don’t crowd the pan.
• For extra crispy dinner recipes with zucchini fritters: After squeezing the zucchini, let it sit on paper towels for an additional 5 minutes to remove even more moisture.

Dinner Menu Suggestions

Serve these zucchini fritters with:

• Tomato soup
• Greek salad
• Roasted chicken
• Grilled fish
• Mediterranean mezze platter

Nutritional Information

Per Serving (3 fritters): 175 calories, 6g protein, 15g carbohydrates, 11g fat, 2g fiber, 340mg sodium

Creamy Zucchini Pasta – A Perfect Dinner Recipe with Zucchini

Why You’ll Love This Dinner Recipe with Zucchini

This zucchini pasta sauce recipe transforms humble zucchini into a luxuriously creamy sauce without heavy cream. It’s the perfect dinner recipe with zucchini to incorporate vegetables into a comforting pasta meal that the whole family will enjoy.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 medium zucchini, chopped (about 6 cups)
• ½ cup vegetable or chicken broth
• ¼ cup white wine (optional)
• ¼ cup grated Parmesan cheese, plus more for serving
• 2 tablespoons fresh lemon juice
• ¼ cup fresh basil leaves, plus more for garnish
• Salt and pepper to taste
• Red pepper flakes (optional)
• 1 pound pasta of choice (linguine, fettuccine, or penne work well)

Step-by-Step Instructions

1. Prep the sauce base: Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another 30 seconds until fragrant.
   
2. Cook the zucchini: Add chopped zucchini to the skillet with a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until zucchini is very tender and starting to break down.
   
3. Add liquids: Pour in broth and wine (if using). Bring to a simmer and cook for another 5 minutes.
   
4. Blend the sauce: Transfer the mixture to a blender or use an immersion blender directly in the pan (if off heat). Add Parmesan cheese, lemon juice, and basil leaves. Blend until completely smooth and creamy.
   
5. Cook the pasta: While preparing the sauce, cook pasta according to package instructions in salted water until al dente. Reserve 1 cup of pasta water before draining.
   
6. Combine: Return the blended sauce to the skillet over low heat. Add drained pasta and toss to coat. If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency. Season with salt, pepper, and red pepper flakes if desired.
   
7. Serve: Portion into bowls and top with additional Parmesan cheese, fresh basil leaves, and a drizzle of good olive oil.
   

Variations for Dinner Recipes with Zucchini Pasta

• Protein additions: Add grilled chicken, shrimp, or white beans for a heartier dinner recipe with zucchini.
• Roasted version: Roast the zucchini, onion, and garlic at 425°F for 25 minutes before blending for a deeper flavor.
• Vegan option: Omit the Parmesan cheese and use nutritional yeast for a similar umami flavor.

Storage and Reheating

The sauce can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. When reheating, add a splash of water or broth to loosen the sauce as it will thicken when stored.

Nutritional Information

Per Serving (¼ of recipe): 320 calories, 12g protein, 52g carbohydrates, 8g fat, 4g fiber, 290mg sodium

Stuffed Zucchini Boats – A Versatile Dinner Recipe with Zucchini

Why This Dinner Recipe with Zucchini Is a Winner

Stuffed zucchini boats offer endless possibilities for customization and are a great low-carb dinner option. They’re impressive enough for company but simple enough for weeknight meals, making them a perfect dinner recipe with zucchini for any occasion.

Ingredients

• 4 medium zucchini
• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 pound ground turkey (or plant-based alternative)
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• Salt and pepper to taste
• 1 cup cooked quinoa or rice
• 1 cup shredded mozzarella cheese, divided
• ¼ cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped

Step-by-Step Instructions

1. Prepare the zucchini: Preheat oven to 375°F. Cut zucchini in half lengthwise and scoop out the flesh with a spoon, leaving about ¼-inch thick borders to create “boats.” Roughly chop the scooped zucchini flesh and set aside.
   
2. Pre-bake the boats: Place zucchini boats on a baking sheet, cut side up. Brush lightly with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.
   
3. Make the filling: While the boats are pre-baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook for 30 seconds. Add ground turkey and cook, breaking up with a spoon, until no longer pink, about 5-6 minutes.
   
4. Build flavor: Add reserved chopped zucchini flesh, bell pepper, and cherry tomatoes. Cook for 3-4 minutes until vegetables begin to soften. Stir in tomato paste, oregano, thyme, red pepper flakes, salt, and pepper. Cook for 2 minutes more.
   
5. Complete the filling: Remove from heat and stir in cooked quinoa or rice, half of the mozzarella cheese, parsley, and basil.
   
6. Stuff and bake: Fill each zucchini boat with the prepared filling, mounding slightly. Top with remaining mozzarella cheese. Bake for 20-25 minutes until zucchini is tender and cheese is melted and golden.
   
7. Serve: Garnish with additional fresh herbs before serving.
   

Creative Variations for Dinner Recipes with Zucchini Boats

• Mediterranean style: Use ground lamb, add feta cheese, olives, and pine nuts.
• Mexican inspired dinner recipe with zucchini: Swap the herbs for taco seasoning, use pepper jack cheese, and top with avocado and cilantro.
• Vegetarian option: Replace meat with a mixture of beans and chopped mushrooms.

Make-Ahead Tips

Prepare and stuff the boats up to 24 hours in advance. Cover and refrigerate, then add an extra 5-10 minutes to the baking time when cooking from cold.

Nutritional Information

Per Serving (2 boats): 295 calories, 25g protein, 18g carbohydrates, 14g fat, 4g fiber, 370mg sodium

Essential Tips for Dinner Recipes with Zucchini

Selecting and Storing Zucchini for Dinner Recipes

To ensure your dinner recipes with zucchini turn out perfectly, start with the best ingredients:

• Choose zucchini that are: Small to medium-sized (6-8 inches long), firm to the touch, with smooth, unblemished skin.
• Avoid: Large, overgrown zucchini which tend to be watery and filled with large seeds.
• Store properly: Keep unwashed zucchini in a perforated plastic bag in the crisper drawer of your refrigerator for up to one week.
• Prep ahead for dinner recipes with zucchini: Grated zucchini can be frozen for later use in fritters or baked goods. Be sure to squeeze out excess moisture before freezing.

“The smaller the zucchini, the more tender and flavorful it will be in dinner recipes with zucchini. Giant zucchini are best saved for breads and muffins where texture isn’t as important.” – Chef’s Tip

Health Benefits of Zucchini in Dinner Recipes

Including dinner recipes with zucchini not only tastes great but also provides numerous health benefits:

• Low in calories: About 20 calories per cup, making it perfect for weight-conscious dinner recipes with zucchini
• High in antioxidants: Particularly lutein and zeaxanthin, which support eye health
• Good source of: Potassium, manganese, and vitamins A, C, and B6
• Rich in fiber: Supports digestive health and helps you feel fuller longer
• High water content: Over 90% water, helping with hydration

Classic Vegetarian Zucchini Lasagna Recipe

Emily Wilson

This Classic Vegetarian Zucchini Lasagna is a lighter, low-carb twist on the traditional favorite. Layers of tender zucchini, savory vegetables, creamy ricotta, and melty cheese create a comforting, satisfying dinner that's naturally gluten-free and perfect for vegetarians.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner, Main Course

Cuisine Italian-American, Vegetarian

Servings 8 servings

Calories 285 kcal

Ingredients

  

• 4 medium zucchini sliced lengthwise into ¼-inch strips
• 2 tablespoons olive oil
• 1 medium onion finely chopped
• 3 garlic cloves minced
• 1 red bell pepper diced
• 8 oz mushrooms sliced
• 2 cups fresh spinach
• 15 oz ricotta cheese
• 1 egg
• ½ cup fresh basil chopped
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes optional

Instructions

 

Prepare the zucchini:

• Preheat your oven to 375°F. Lay zucchini strips on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.

Pre-cook the zucchini:

• Brush zucchini strips lightly with olive oil and arrange on baking sheets. Bake for 10-12 minutes until slightly tender but not fully cooked. This crucial step prevents your lasagna from becoming watery.

Prepare the vegetable filling:

• Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for another minute. Add bell pepper and mushrooms, cooking until softened and liquid has evaporated, about 7-8 minutes. Stir in spinach and cook until wilted. Season with salt, pepper, and oregano. Remove from heat and let cool slightly.

Make the ricotta mixture:

• In a bowl, combine ricotta cheese, egg, half of the basil, salt, and pepper. Mix well.

Assemble the lasagna:

• Spread ½ cup marinara sauce on the bottom of a 9×13 inch baking dish
• Layer zucchini strips to cover the bottom
• Spread half the ricotta mixture over the zucchini
• Top with half the vegetable mixture
• Sprinkle with ⅓ of the mozzarella
• Add another layer of zucchini strips
• Spread ½ cup marinara sauce
• Add remaining ricotta mixture
• Add remaining vegetable mixture
• Layer final zucchini strips
• Top with remaining marinara sauce
• Sprinkle with remaining mozzarella and Parmesan cheese

Bake:

• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until cheese is bubbly and golden. Let stand for 10 minutes before serving.

Serve:

• Garnish with remaining fresh basil before serving.

Notes

Nutrition Information (Per Serving)

• Calories: 285
• Protein: 18g
• Carbohydrates: 14g
• Fat: 19g
• Fiber: 3g
• Sodium: 520mg

Notes:
– Avoid watery lasagna: Pre-bake zucchini and pat dry thoroughly.
– For firmer texture: Slice zucchini slightly thicker (about ⅓ inch).
– Make ahead: Assemble up to 24 hours ahead. Add 10–15 minutes to bake time if baking from cold.
– Vegan option: Use tofu ricotta and dairy-free cheese.
– Protein boost: Add cooked ground turkey or crumbled tempeh.

Keyword Dinner recipe with zucchini, Low-carb lasagna, Vegetarian Zucchini Lasagna

Conclusion: Why Dinner Recipes with Zucchini Should Be in Your Regular Rotation

With these simple yet delicious dinner recipes with zucchini, you’ll never look at this humble vegetable the same way again. From the comforting layers of vegetarian zucchini lasagna to the crispy satisfaction of zucchini fritters, there’s something to please every palate.

The silky texture of homemade zucchini pasta sauce transforms ordinary pasta into something special, while stuffed zucchini boats offer endless customizable possibilities. Each dinner recipe with zucchini not only makes delicious use of abundant zucchini but also provides nutritious, satisfying meals your family will request again and again.

We’d love to hear about your experience with these dinner recipes with zucchini! Did you try any variations? Do you have a favorite dinner recipe with zucchini to share? Leave a comment below and join our community of zucchini enthusiasts!

Frequently Asked Questions About Dinner Recipes with Zucchini