From light salads to filling pastas and sweet desserts, these recipes with zucchini and squash are vibrant seasonal dishes worth savoring.
1/78
Summer Steak Kabobs
From the Recipe Creator:
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas
Nutrition Facts:
2 kabobs: 257 calories, 12g fat (2g saturated fat), 46mg cholesterol, 277mg sodium, 11g carbohydrate (7g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.
2/78
Cheesy Zucchini Saute
From the Recipe Creator:
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Nutrition Facts:
1 cup: 157 calories, 13g fat (9g saturated fat), 40mg cholesterol, 416mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein.
Find dozens more easy zucchini recipes that are done in a flash.
3/78
Sweet & Sour Squash Salad
From the Recipe Creator:
This salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Nutrition Facts:
3/4 cup: 241 calories, 10g fat (1g saturated fat), 0 cholesterol, 703mg sodium, 38g carbohydrate (30g sugars, 2g fiber), 2g protein.
4/78
Zucchini Lasagna
From the Recipe Creator:
We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Nutrition Facts:
1 serving: 273 calories, 13g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
5/78
Sausage-Stuffed Zucchini
From the Recipe Creator:
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 too. —Donna Marie Ryan, Topsfield, Massachusetts
Nutrition Facts:
2 stuffed zucchini halves: 206 calories, 9g fat (3g saturated fat), 39mg cholesterol, 485mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1/2 starch.
6/78
Yellow Squash & Watermelon Salad
From the Recipe Creator:
I always like to bring this healthy option to parties and potlucks, and people seem to really appreciate that. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
Nutrition Facts:
1 cup: 61 calories, 2g fat (1g saturated fat), 5mg cholesterol, 299mg sodium, 10g carbohydrate (8g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 fruit.
7/78
Garlic-Herb Pattypan Squash
From the Recipe Creator:
The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas
Nutrition Facts:
2/3 cup: 58 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
8/78
Tex-Mex Summer Squash Casserole
From the Recipe Creator:
Mild-flavored yellow squash gets a big boost from flavor-packed chiles, jalapenos and red onion. This side dish also works with zucchini. —Tommy Lombardo, Euclid, Ohio
Nutrition Facts:
3/4 cup: 143 calories, 8g fat (5g saturated fat), 27mg cholesterol, 420mg sodium, 12g carbohydrate (5g sugars, 2g fiber), 8g protein.
9/78
Grilled Veggies with Mustard Vinaigrette
From the Recipe Creator:
I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
Nutrition Facts:
3/4 cup: 155 calories, 12g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 13g carbohydrate (8g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2-1/2 fat, 1 vegetable, 1/2 starch.
10/78
Pina Colada Zucchini Bread
From the Recipe Creator:
At my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Nutrition Facts:
1 piece: 225 calories, 11g fat (1g saturated fat), 24mg cholesterol, 165mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
11/78
Rustic Summer Vegetable Pasta
From the Recipe Creator:
My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
Nutrition Facts:
2 cups: 315 calories, 8g fat (2g saturated fat), 4mg cholesterol, 445mg sodium, 50g carbohydrate (9g sugars, 8g fiber), 15g protein.
12/78
Ribbon Salad with Orange Vinaigrette
From the Recipe Creator:
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1-1/2 cups: 162 calories, 12g fat (1g saturated fat), 0 cholesterol, 240mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 fat, 1 vegetable, 1/2 starch.
13/78
Grilled Sausages with Summer Vegetables
From the Recipe Creator:
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Nutrition Facts:
1 sausage with 1 cup vegetables: 362 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1099mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 17g protein.
14/78
Balsamic Zucchini Saute
From the Recipe Creator:
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Nutrition Facts:
1/2 cup: 94 calories, 5g fat (2g saturated fat), 5mg cholesterol, 398mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
15/78
Sauteed Squash with Tomatoes & Onions
From the Recipe Creator:
My favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Nutrition Facts:
3/4 cup: 60 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 6g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 vegetable, 1/2 fat.
16/78
Lemon Zucchini Drops
From the Recipe Creator:
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
Nutrition Facts:
1 cookie: 99 calories, 3g fat (2g saturated fat), 10mg cholesterol, 89mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
17/78
Yellow Squash Turkey Salad
From the Recipe Creator:
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It’s my favorite fast recipe! —Mildred Sherrer, Fort Worth, Texas
Nutrition Facts:
2 cups: 490 calories, 17g fat (3g saturated fat), 37mg cholesterol, 1170mg sodium, 61g carbohydrate (48g sugars, 7g fiber), 22g protein.
18/78
Vegetarian Linguine
From the Recipe Creator:
Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Nutrition Facts:
1-1/2 cups: 260 calories, 13g fat (7g saturated fat), 25mg cholesterol, 444mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
19/78
Tortellini Bake
From the Recipe Creator:
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Nutrition Facts:
3/4 cup: 219 calories, 10g fat (5g saturated fat), 38mg cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 10g protein.
20/78
Creamy Sweet Potato and Veggie Soup
From the Recipe Creator:
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
Nutrition Facts:
1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.
21/78
Oven-Fried Squash
From the Recipe Creator:
Baked yellow squash is beautifully crispy. You don’t have to turn the pieces, but do keep an eye on them. — Debi Mitchell, Flower Mound, Texas
Nutrition Facts:
2/3 cup: 137 calories, 10g fat (2g saturated fat), 7mg cholesterol, 346mg sodium, 8g carbohydrate (0 sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 vegetable.
22/78
Blackened Tilapia with Zucchini Noodles
From the Recipe Creator:
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
Nutrition Facts:
1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.
23/78
Chorizo & Grits Breakfast Bowls
From the Recipe Creator:
While growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
Nutrition Facts:
1 serving: 344 calories, 14g fat (5g saturated fat), 239mg cholesterol, 636mg sodium, 30g carbohydrate (4g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch.
24/78
Fiesta Chopped Salad
From the Recipe Creator:
We create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Nutrition Facts:
1/2 cup: 91 calories, 7g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
25/78
Refried Bean Tostadas
From the Recipe Creator:
For a change of pace, you can substitute purchased tostada shells for tortillas or add more lettuce and use taco salad shells. —Taste of Home Test Kitchen
Nutrition Facts:
1 tostada: 588 calories, 31g fat (10g saturated fat), 40mg cholesterol, 1250mg sodium, 60g carbohydrate (9g sugars, 12g fiber), 19g protein.
26/78
So-Sweet Squash Pickles
From the Recipe Creator:
These crisp crunchy slices, seasoned with celery seed and mustard seed, have a sweet-sour taste that everyone is sure to relish! The colorful blend of yellow squash, sweet red pepper and chopped onion makes a beautiful presentation.
-Eleanor Sundman
Farmington, Connecticut
Nutrition Facts:
1/2 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 225mg sodium, 30g carbohydrate (28g sugars, 2g fiber), 1g protein.
27/78
Spicy Veggie Pasta Bake
From the Recipe Creator:
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Nutrition Facts:
1-1/3 cups (calculated without grated Parmesan cheese): 420 calories, 13g fat (6g saturated fat), 32mg cholesterol, 734mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 17g protein.
28/78
Thai Scallop Saute
From the Recipe Creator:
Just open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups (calculated without rice): 268 calories, 8g fat (1g saturated fat), 41mg cholesterol, 1000mg sodium, 24g carbohydrate (10g sugars, 4g fiber), 25g protein.
29/78
Veggie-Packed Strata
From the Recipe Creator:
This is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Nutrition Facts:
1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.
30/78
Whole Wheat Veggie Pizza
From the Recipe Creator:
A wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Nutrition Facts:
1 slice: 190 calories, 6g fat (2g saturated fat), 8mg cholesterol, 234mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 vegetable, 1/2 fat.
31/78
Zucchini Pineapple Jam
From the Recipe Creator:
Need a way to use up zucchini? Try this wonderfully flavored jam. The pineapple adds so much sweetness. —Kathy Weese, Jackson, Ohio
Nutrition Facts:
2 tablespoons: 84 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 0 protein.
32/78
Calico Squash Casserole
From the Recipe Creator:
I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. —Lucille Terry, Frankfort, Kentucky
Nutrition Facts:
1 cup: 439 calories, 34g fat (13g saturated fat), 54mg cholesterol, 1055mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 7g protein.
33/78
Chocolate Chip Zucchini Muffins
From the Recipe Creator:
Whenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
Nutrition Facts:
1 muffin: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.
34/78
Zucchini Tomato Casserole
From the Recipe Creator:
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Nutrition Facts:
1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.
35/78
Cheddar-Veggie Appetizer Torte
From the Recipe Creator:
A line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Nutrition Facts:
1 slice: 175 calories, 15g fat (8g saturated fat), 81mg cholesterol, 244mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 6g protein.
36/78
Summer Squash Salad
From the Recipe Creator:
This salad packs a perfect punch and is a tasty alternative to coleslaw. Like most gardeners, we usually have an abundance of squash and zucchini in summer, so this dish is an amazing way to use our fresh produce. —Diane Hixon, Niceville, Florida
Nutrition Facts:
3/4 cup: 188 calories, 19g fat (1g saturated fat), 0 cholesterol, 368mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 1g protein.
37/78
Zucchini Muffins
From the Recipe Creator:
These yummy currant, walnut and zucchini muffins are an excellent and tasty way to use up surplus zucchini from your garden. —Peg Gausz, Watchung, New Jersey
Nutrition Facts:
1 muffin: 318 calories, 16g fat (1g saturated fat), 35mg cholesterol, 180mg sodium, 40g carbohydrate (25g sugars, 2g fiber), 6g protein.
38/78
Sausage and Vegetable Skillet
From the Recipe Creator:
This hearty stovetop entree has been a family favorite for years. The variety of vegetables makes this dish attractive. Cooking time is minimal. —Ruby Williams, Bogalusa, Louisiana
Nutrition Facts:
1 cup: 303 calories, 22g fat (6g saturated fat), 45mg cholesterol, 607mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 14g protein.
39/78
Summer Squash Mushroom Casserole
Nutrition Facts:
2/3 cup: 234 calories, 16g fat (8g saturated fat), 36mg cholesterol, 564mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 8g protein.
40/78
Zucchini Pico de Gallo Salsa
From the Recipe Creator:
I love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Nutrition Facts:
1/4 cup: 10 calories, 0 fat (0 saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein. Diabetic Exchanges: free food.
41/78
Zucchini Dessert Squares
From the Recipe Creator:
We planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious dessert is the result. —Nancy Morelli, Livonia, Michigan
Nutrition Facts:
1 each: 337 calories, 14g fat (9g saturated fat), 37mg cholesterol, 200mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 3g protein.
42/78
Sheet-Pan Kielbasa and Veggies
From the Recipe Creator:
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
Nutrition Facts:
1-2/3 cups: 378 calories, 25g fat (8g saturated fat), 51mg cholesterol, 954mg sodium, 26g carbohydrate (12g sugars, 4g fiber), 13g protein.
43/78
Quick Sesame Chicken Noodles
From the Recipe Creator:
I love playing around with different ingredients and spices in my stir-fry recipes. As my children get older, I have more evenings when I need to whip up dinner quickly, and this dish with chicken strips and ramen noodles fits the bill deliciously. —Heather Chambers, Largo, Florida
Nutrition Facts:
1-1/2 cups: 460 calories, 15g fat (5g saturated fat), 93mg cholesterol, 1626mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 45g protein.
44/78
Veggie Fajitas
From the Recipe Creator:
For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas
Nutrition Facts:
1 fajita: 375 calories, 21g fat (10g saturated fat), 35mg cholesterol, 853mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 13g protein.
45/78
Sausage Pasta Stew
From the Recipe Creator:
If you like chili, you'll enjoy my slow-cooker specialty packed with turkey sausage, pasta and vegetables. My family gobbles it up! It's not only tasty, but loaded with protein and low in fat. —Sarah Bowen of Upland, California
Nutrition Facts:
1-1/3 cups: 276 calories, 6g fat (2g saturated fat), 30mg cholesterol, 1111mg sodium, 38g carbohydrate (0 sugars, 6g fiber), 18g protein.
46/78
Chicken Bow Tie Pasta
From the Recipe Creator:
On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Nutrition Facts:
1-1/2 cups: 528 calories, 16g fat (9g saturated fat), 77mg cholesterol, 690mg sodium, 64g carbohydrate (7g sugars, 4g fiber), 33g protein.
47/78
Parmesan Zucchini Bread
From the Recipe Creator:
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Chris Wilson, Sellersville, Pennsylvania
Nutrition Facts:
1 piece: 156 calories, 5g fat (3g saturated fat), 35mg cholesterol, 288mg sodium, 23g carbohydrate (5g sugars, 1g fiber), 4g protein.
48/78
Summer Garden Fish Tacos
From the Recipe Creator:
I like to serve fish tacos with quinoa and black beans for a complete and satisfying meal. If you’ve got them, add colorful summer toppings like bright peppers, green onions or purple carrots. —Camille Parker, Chicago, Illinois
Nutrition Facts:
2 tacos: 278 calories, 10g fat (2g saturated fat), 55mg cholesterol, 214mg sodium, 26g carbohydrate (5g sugars, 5g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
49/78
Zucchini Frittata
From the Recipe Creator:
When we travel by car, I make the frittata the night before, stuff it into pita bread in the morning and microwave for a minute or two. I wrap them in a towel so down the road we can enjoy a still-warm breakfast! —Carol Blumenberg, Lehigh Acres, Florida
Nutrition Facts:
1 serving: 261 calories, 18g fat (8g saturated fat), 304mg cholesterol, 459mg sodium, 7g carbohydrate (3g sugars, 1g fiber), 18g protein.
50/78
Summer Carbonara
From the Recipe Creator:
Basil and bacon make best summer buds in this smoky-sweet pasta. I pair it with a simple spring mix salad with balsamic dressing and a glass of good Chardonnay or cold iced tea. —Cathy Dudderar, Lexington, Kentucky
Nutrition Facts:
1-1/2 cups: 508 calories, 17g fat (5g saturated fat), 96mg cholesterol, 732mg sodium, 66g carbohydrate (7g sugars, 4g fiber), 23g protein.
51/78
Blueberry Zucchini Squares
From the Recipe Creator:
I saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Nutrition Facts:
1 piece: 270 calories, 8g fat (5g saturated fat), 36mg cholesterol, 197mg sodium, 47g carbohydrate (33g sugars, 1g fiber), 3g protein.
52/78
Sausage Pizza Soup
From the Recipe Creator:
Here’s a healthy take on ooey-gooey sausage pizza. You won’t believe how delicious this side dish really is. Beth Sherer — Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 128 calories, 5g fat (1g saturated fat), 34mg cholesterol, 528mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.
53/78
Corn ‘n’ Squash Quesadillas
From the Recipe Creator:
Grilled vegetables give these quesadillas their distinctive flair, while cumin and jalapeno peppers add a little zip. —Mildred Sherrer, Fort Worth, Texas
Nutrition Facts:
1 quesadilla: 301 calories, 12g fat (5g saturated fat), 17mg cholesterol, 454mg sodium, 38g carbohydrate (5g sugars, 3g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat.
54/78
Hearty Garden Spaghetti
From the Recipe Creator:
My husband and I wanted a pleasing dish that didn’t leave a ton of leftovers. My spaghetti with beef and fresh veggies is perfectly filling for four. —Wanda Quist, Loveland, Colorado
Nutrition Facts:
1-1/4 cups sauce with 1 cup spaghetti: 432 calories, 11g fat (4g saturated fat), 71mg cholesterol, 649mg sodium, 48g carbohydrate (6g sugars, 7g fiber), 36g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 2 vegetable.
55/78
Streuseled Zucchini Bundt Cake
From the Recipe Creator:
Inspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Nutrition Facts:
1 slice: 287 calories, 8g fat (1g saturated fat), 14mg cholesterol, 259mg sodium, 49g carbohydrate (26g sugars, 2g fiber), 6g protein.
56/78
Turkey Sausage Soup with Fresh Vegetables
From the Recipe Creator:
Our family is big on soup. This favorite is quick to make and very tasty, and it gives me plenty of time to have fun with my kids and grandkids while it slow-cooks. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1-1/3 cups: 167 calories, 5g fat (1g saturated fat), 20mg cholesterol, 604mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 2 lean meat, 1/2 starch.
57/78
Vegetable & Beef Stuffed Red Peppers
From the Recipe Creator:
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
Nutrition Facts:
1 stuffed pepper: 287 calories, 13g fat (5g saturated fat), 57mg cholesterol, 555mg sodium, 21g carbohydrate (8g sugars, 5g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat, 1/2 starch.
58/78
Vegetable and Barley Pilaf
From the Recipe Creator:
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol too! You can easily substitute other fresh veggies you have on hand. —Jesse Klausmeier, Burbank, California
Nutrition Facts:
3/4 cup: 219 calories, 4g fat (2g saturated fat), 8mg cholesterol, 480mg sodium, 39g carbohydrate (3g sugars, 10g fiber), 9g protein.
59/78
Chicken Garden Medley
From the Recipe Creator:
After my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
Nutrition Facts:
1-1/2 cups: 404 calories, 19g fat (11g saturated fat), 111mg cholesterol, 690mg sodium, 26g carbohydrate (4g sugars, 2g fiber), 30g protein.
60/78
Asparagus Tofu Stir-Fry
From the Recipe Creator:
With its flavorful ginger sauce and fresh vegetables, this tasty dish is a favorite. I get rave reviews every time I serve it, and it doesn’t bother my husband’s food allergies. —Phyllis Smith, Chimacum, Washington
Nutrition Facts:
1 cup: 278 calories, 11g fat (1g saturated fat), 0 cholesterol, 682mg sodium, 34g carbohydrate (4g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1 fat.
61/78
Apple-Marinated Chicken & Vegetables
From the Recipe Creator:
I actually created this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin
Nutrition Facts:
1 chicken breast half with 1 cup vegetables: 367 calories, 16g fat (2g saturated fat), 94mg cholesterol, 378mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 37g protein.
62/78
Pesto Gnocchi
From the Recipe Creator:
Perk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 327 calories, 9g fat (2g saturated fat), 8mg cholesterol, 682mg sodium, 52g carbohydrate (10g sugars, 4g fiber), 9g protein.
63/78
Red Curry Carrot Soup
From the Recipe Creator:
With its mix of delicious colors, textures and flavors, this soup is something special. —Dilnaz Heckman, Buckley, Washington
Nutrition Facts:
1-1/4 cups: 438 calories, 21g fat (11g saturated fat), 52mg cholesterol, 1059mg sodium, 42g carbohydrate (3g sugars, 1g fiber), 18g protein.
64/78
Greek Tortellini Skillet
From the Recipe Creator:
Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said "Mmm!" after every single bite. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 543 calories, 20g fat (8g saturated fat), 89mg cholesterol, 917mg sodium, 58g carbohydrate (13g sugars, 6g fiber), 32g protein.
65/78
Grilled Corn Medley
From the Recipe Creator:
Who knew a store-bought dressing could add so much flavor? This medley tastes delightful with garden-fresh veggies. Feel free to sub in your favorites and let the grill and the dressing do the rest! —Taste of Home Test Kitchen
66/78
Over-the-Rainbow Minestrone
From the Recipe Creator:
This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.
67/78
Zucchini Brownies
From the Recipe Creator:
A fast peanut butter and chocolate frosting tops these cakelike brownies. What a sweet way to use up your garden bounty! —Allyson Wilkins, Amherst, New Hampshire
Nutrition Facts:
1 brownie: 307 calories, 17g fat (8g saturated fat), 52mg cholesterol, 283mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 5g protein.
68/78
Italian Spaghetti with Chicken & Roasted Vegetables
From the Recipe Creator:
When I get a craving for homemade tomato sauce, I make a zesty batch to toss with chicken and veggies. The flavors do wonders for penne, too. —Carly Curtin, Ellicott City, Maryland
Nutrition Facts:
1-2/3 cups with 1 tablespoon cheese: 379 calories, 9g fat (2g saturated fat), 45mg cholesterol, 345mg sodium, 49g carbohydrate (14g sugars, 8g fiber), 26g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1 fat.
69/78
Meatball Skillet Meal
From the Recipe Creator:
With colorful vegetables and nicely seasoned meatballs, this hearty dinner offers a lot of flavor for not a lot of money. —Donna Smith, Victor, New York
Nutrition Facts:
1 serving: 312 calories, 8g fat (3g saturated fat), 37mg cholesterol, 352mg sodium, 42g carbohydrate (6g sugars, 4g fiber), 18g protein.
70/78
Zucchini Rice Pilaf
Nutrition Facts:
1 cup: 231 calories, 6g fat (4g saturated fat), 15mg cholesterol, 318mg sodium, 40g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.
71/78
Ham Carbonara
From the Recipe Creator:
The colorful veggies in this pasta dish will brighten any weeknight. The sauce is light, but feels rich and comforting, too. —Taste of Home Test Kitchen
Nutrition Facts:
1-1/2 cups: 456 calories, 15g fat (4g saturated fat), 140mg cholesterol, 915mg sodium, 54g carbohydrate (7g sugars, 5g fiber), 28g protein.
72/78
Swiss Chard Bean Soup
From the Recipe Creator:
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. —Taste of Home Test Kitchen
Nutrition Facts:
1 cup: 94 calories, 4g fat (1g saturated fat), 2mg cholesterol, 452mg sodium, 12g carbohydrate (3g sugars, 4g fiber), 5g protein.
73/78
Roasted Vegetable Strata
From the Recipe Creator:
With the abundance of zucchini my family has in the fall, this is a perfect way to use some of what we have. Cheesy and rich, this warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Nutrition Facts:
1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.
74/78
Ratatouille
From the Recipe Creator:
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Nutrition Facts:
1 cup: 193 calories, 11g fat (2g saturated fat), 0 cholesterol, 293mg sodium, 24g carbohydrate (14g sugars, 7g fiber), 5g protein.
75/78
Chocolate Zucchini Bread
From the Recipe Creator:
I shred and freeze zucchini from my garden each summer so that I can make this bread all winter long. My family loves this chocolaty treat. —Shari McKinney, Birney, Montana
Nutrition Facts:
1 piece: 212 calories, 10g fat (1g saturated fat), 23mg cholesterol, 166mg sodium, 28g carbohydrate (17g sugars, 1g fiber), 3g protein.
76/78
Garlic-Grilled Chicken with Pesto Zucchini Ribbons
From the Recipe Creator:
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
Nutrition Facts:
1 chicken breast half with 1-1/2 cup zucchini noodles: 397 calories, 18g fat (6g saturated fat), 116mg cholesterol, 636mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 44g protein. Diabetic Exchanges: 6 lean meat, 1-1/2 fat, 1 vegetable.
77/78
Heirloom Tomato & Zucchini Salad
From the Recipe Creator:
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
Nutrition Facts:
1 cup: 68 calories, 4g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.
78/78
Zucchini Quiche
From the Recipe Creator:
Put together your pastry dough the night before and stash it in the fridge till morning. That rest time will give the quiche a more tender crust. —Karen Howard, Lakeville, Massachusetts
Nutrition Facts:
1 piece: 330 calories, 23g fat (14g saturated fat), 106mg cholesterol, 562mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 11g protein.
Recipes with Zucchini and Squash FAQ
What summer squash dishes are best for using up a bumper crop?
If your garden is overflowing with zucchini, use it up by choosing recipes that use more than just a single squash, like a gratin or casserole, or make a few large jars of squash pickles and store them in the refrigerator. Zucchini makes a great, easy summer side dish, whether grilled until smoky or baked into crispy rounds to pair with almost any main. Add slices of summer squash to savory galettes, or halve and hollow them into boats and then fill with a meaty or vegetarian filling. These ideas will have you using up your squash in no time.
What seasonal zucchini ideas are freezer-friendly?
Zucchini casseroles, soups and baked goods are among the most freezer-friendly zucchini recipes. In these dishes, the zucchini is cooked, so most of the water has been released, and the recipes will reheat well without becoming wet or soggy. You can also grate raw zucchini, squeeze out excess moisture and freeze it to use in muffin, quick bread or fritter recipes. Just avoid freezing raw slices—they tend to become mushy and fall apart when thawed.
What healthy zucchini recipes can I make for a weeknight dinner?
Zucchini cooks very quickly and is also delicious raw in salads, so it’s easy to make a quick stir-fry to serve over rice, lemon-garlic zucchini ribbons or a frittata packed with herbs and zucchini. You can make zucchini noodles for a low-carb meal instead of pasta or wrap them in a foil pouch and toss them onto a hot grill for an easy, light side dish. These quick vegetable recipes come together with minimal prep and showcase just how versatile zucchini can be on a weeknight.
Lucy Wang
Lucy is a first-generation Asian American mom and influencer who loves creating fun, approachable recipes.
