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40 Low-Calorie Recipes to Make with All of Your Zucchini

Use up the extra zucchini you have on hand in one of these low-calorie zucchini recipes. Get ready to chop, toss and bake this summer staple.

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Zucchini Pizza Casserole

I grow zucchini by the bushel, so this pizza casserole is one of my dinnertime go-to’s. My hungry husband and kids gobble it right up. —Lynn Bernstetter, White Bear Lake, Minnesota

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Blackened Tilapia with Zucchini NoodlesTaste of Home

Blackened Tilapia with Zucchini Noodles

I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas

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Summer Turkey KabobsTaste of Home

Summer Turkey Kabobs

These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York

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Zucchini Panzanella SaladTaste of Home

Zucchini Panzanella Salad

I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri

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Grilled Sausages with Summer VegetablesTaste of Home

Grilled Sausages with Summer Vegetables

After 30 years of camping, we’ve come up with an arsenal of surefire recipes. This dish is a superstar. —Nancy Daugherty, Cortland, Ohio

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Lemon Zucchini DropsTaste of Home

Lemon Zucchini Drops

When we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona

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One-Pan Sweet Chili Shrimp and VeggiesTaste of Home

One-Pan Sweet Chili Shrimp and Veggies

This one-pan shrimp and veggies recipe has everything I'm looking for in a weeknight family dinner: quick, flavorful, nutritious and all three of my kids will eat it! My oldest son loves shrimp and I thought it would work well as a sheet-pan supper. —Elisabeth Larsen, Pleasant Grove, Utah

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Farmers Market EnchiladasTaste of Home

Farmers Market Enchiladas

These vegetarian enchiladas use a lot of garden favorites in a quick weeknight meal. Feel free to substitute whatever vegetables you have from your garden—yellow summer squash, eggplant and corn all taste great here, too. —Elisabeth Larsen, Pleasant Grv, Utah

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Heirloom Tomato & Zucchini SaladTaste of Home

Heirloom Tomato & Zucchini Salad

Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin

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Zucchini BoatsTaste of Home

Zucchini Boats

After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia

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Zucchini & Sausage Stovetop CasseroleTaste of Home

Zucchini & Sausage Stovetop Casserole

Gather zucchini from your garden or farm stand and start cooking. My family goes wild for this wholesome casserole. We like our zucchini grated, not sliced. —LeAnn Gray, Taylorsville, Utah

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Vegetable & Beef Stuffed Red PeppersTaste of Home

Vegetable & Beef Stuffed Red Peppers

I love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona

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Ribbon Salad with Orange VinaigretteTaste of Home

Ribbon Salad with Orange Vinaigrette

Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. —Nancy Heishman, Las Vegas, Nevada

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Roasted Vegetable StrataTaste of Home

Roasted Vegetable Strata

With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia

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Beef & Bulgur-Stuffed Zucchini BoatsTaste of Home

Beef & Bulgur-Stuffed Zucchini Boats

My mom frequently cooked giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.

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Grilled Zucchini & Pesto PizzaTaste of Home

Grilled Zucchini & Pesto Pizza

In the great outdoors, we surprise our fellow campers who don't think it's possible to have standout pizza in the backwoods. This one with zucchini proves our point! —Jessee Arriaga, Reno, Nevada

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Zucchini LasagnaTaste of Home

Zucchini Lasagna

I plant zucchini every year, and we always seem to have more than we can use! This recipe is a particularly delicious way to use our abundant crop. —Charlotte McDaniel, Williamsville, Illinois

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Soft Zucchini Spice CookiesTaste of Home

Soft Zucchini Spice Cookies

These cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey

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Garlic-Grilled Chicken with Pesto Zucchini RibbonsTaste of Home

Garlic-Grilled Chicken with Pesto Zucchini Ribbons

The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey

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Vegetarian LinguineTaste of Home

Vegetarian Linguine

Looking for a tasty alternative to the usual meat-and-potatoes meals? Try this colorful pasta dish. My oldest son came up with the scrumptious supper that takes advantage of fresh mushrooms, zucchini and other vegetables as well as basil and provolone. —Jane Bone, Cape Coral, Florida

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Garden Pork Stir-FryTaste of Home

Garden Pork Stir-Fry

This easy, all-in-one skillet supper has fresh-from-the-garden flavor. It’s a tasty way to make the most of seasonal produce—from your backyard veggie patch or the farmers market. —Kenny Van Rheenen, Mendota, Illinois

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Chicken Sweet Potato SkilletTaste of Home

Chicken Sweet Potato Skillet

One of the first things my husband made for me was a variation of this chicken sweet potato skillet. Over the years, it has become a family favorite. Top with cheese, sour cream, avocado, lettuce or anything else your family likes. —MacKenzie Wright, San Antonio, Texas

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Zucchini Crust PizzaTaste of Home

Zucchini Crust Pizza

My mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario

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Crunchy Asian ColeslawTaste of Home

Crunchy Asian Coleslaw

This flavor-packed twist on traditional creamy coleslaw makes a perfect complement to the Thai shrimp. The light, tangy vinaigrette enhances the fresh flavors of the veggies.—Erin Chilcoat, Smithtown, New York

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Arrabbiata Sauce with Zucchini NoodlesTaste of Home

Arrabbiata Sauce with Zucchini Noodles

This popular Italian dish is very spicy and full of flavor. We decided to re-create one of our favorite jarred sauces and serve over zucchini pasta for a lighter, healthier meal that's naturally gluten-free. The results were amazing! —Courtney Stultz, Weir, Kansas

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Roasted Kielbasa & VegetablesTaste of Home

Roasted Kielbasa & Vegetables

I like this dish featuring kielbasa and veggies for two reasons: It's so hearty, and it’s a one-pan meal. That’s a win-win dinner! —Marietta Slater, Justin, Texas

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Italian Sausage-Stuffed ZucchiniTaste of Home

Italian Sausage-Stuffed Zucchini

I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. —Donna Marie Ryan, Topsfield, Massachusetts

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Veggie Bean TacosTaste of Home

Veggie Bean Tacos

In the summer when fresh corn and just-picked tomatoes are in season, authentic Mexican dishes like this leave you always wanting that next bite. My personal preference is to serve them with a slice of lime to squeeze over the avocado. —Tonya Burkhard, Davis, Illinois

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Sausage RatatouilleTaste of Home

Sausage Ratatouille

You’ll feel like Ratatouille’s great chef Remy when you serve this veggie-packed dish. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington

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Zucchini Chocolate Chip CookiesThe musical "Waitress"

Zucchini Chocolate Chip Cookies

These zucchini chocolate chip cookies are a grab-and-eat version of my aunt’s zucchini bread. They taste even better if you make them the day before. —Melissa Obernesser, Utica, New York

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Garden-Fresh Grilled Veggie PizzaTaste of Home

Garden-Fresh Grilled Veggie Pizza

I have four gardens and, between them, I grow a pretty good spread of veggies. I created this loaded-up pizza as a fun summer appetizer using some of my best garden goodies. —Dianna Wara, Washington, Illinois

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Tequila Lime Shrimp ZoodlesTaste of Home

Tequila Lime Shrimp Zoodles

This tangy shrimp is a smart way to cut carbs without sacrificing flavor. If you don't have a spiralizer, use thinly julienned zucchini to get a similar effect. —Brigette Schroeder, Yorkville, Illinois

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Sausage Zucchini SkilletTaste of Home

Sausage Zucchini Skillet

I began serving a version of this dish as a side with grilled salmon. I added sausage and rice—or noodles—to make a complete meal-in-one. —Debby Abel, Flat Rock, North Carolina

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Lemony Zucchini RibbonsTaste of Home

Lemony Zucchini Ribbons

Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle on the goat cheese or feta and dive in. —Ellie Martin Cliffe, Milwaukee, Wisconsin

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Summer Squash and Zucchini SaladTaste of Home

Summer Squash and Zucchini Salad

I came up with this colorful and tasty zucchini salad years ago for a recipe contest and was delighted when I won honorable mention! The recipe easily doubles. —Paula Wharton, El Paso, Texas

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Penne with Veggies and Black BeansTaste of Home

Penne with Veggies and Black Beans

Chock-full of zucchini, tomatoes, sweet pepper and carrots, this hearty pasta dish puts your garden harvest to good use. For variety, I sometimes add one-half cup of salsa or one-half cup of thickened teriyaki sauce. —Vickie Spoerle, Indianapolis, Indiana

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International Stuffed ZucchiniTaste of Home

International Stuffed Zucchini

Tender zucchini boats are great holders for their ample cheesy filling. Jalapeno peppers add a little kick to this unique recipe. —Mrs. Tracey Rosato, Markham, Ontario

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Moroccan Vegetarian StewTaste of Home

Moroccan Vegetarian Stew

This fragrant, spicy chickpea stew can be served over couscous or with warm pita bread. Try topping this Moroccan dish with a dollop of yogurt or sour cream to cool it down. —Sonya Labbe, West Hollywood, California

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Zippy Turkey ZoodlesTaste of Home

Zippy Turkey Zoodles

Eating healthy doesn't mean sacrificing flavor—and these spiced-up zoodles prove it. If you don't have a spiralizer, simply slice the zucchini julienne-style. —Elizabeth Bramkamp, Gig Harbor, Washington

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Zucchini Roll-UpsTaste of Home

Zucchini Roll-Ups

We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas