Ever find yourself with a freezer full of zucchini and no idea what to make? You’re in luck! From quick weeknight dinners to cozy comfort food, these 23 frozen zucchini recipes are about to become your new go-tos. Get ready to transform that humble veggie into something truly delicious—let’s dive in!
Creamy Zucchini and Corn Chowder
Unlock the cozy comfort of a creamy, vegetable-packed chowder that’s perfect for chilly evenings. Using fresh zucchini and sweet corn, this soup comes together quickly for a satisfying meal. It’s rich, hearty, and full of flavor without being overly heavy.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 2 tablespoons olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the vegetables:
– 2 medium zucchinis, diced into ½-inch pieces
– 2 cups fresh or frozen corn kernels
– 1 medium russet potato, peeled and diced into ½-inch cubes
For the broth and cream:
– 4 cups vegetable broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– ½ teaspoon smoked paprika
– Salt and black pepper
For garnish:
– ¼ cup chopped fresh parsley
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add diced zucchini, corn, and potato to the pot.
5. Pour in vegetable broth and bring to a boil over high heat.
6. Reduce heat to medium-low, cover, and simmer for 15 minutes until potatoes are fork-tender.
7. Stir in heavy cream, dried thyme, and smoked paprika.
8. Season with 1 teaspoon salt and ½ teaspoon black pepper.
9. Simmer uncovered for 5 minutes to thicken slightly, stirring occasionally.
10. Remove from heat and stir in chopped parsley.
Ladle the chowder into bowls while hot. The texture is luxuriously creamy with tender vegetable chunks that hold their shape. For a creative twist, top with crispy bacon bits or a sprinkle of sharp cheddar cheese to enhance the smoky notes.
Zucchini and Cheese Frittata
Unexpectedly easy and endlessly adaptable, this zucchini and cheese frittata is the ultimate solution for a quick, protein-packed meal. Use up that summer squash for a dish that’s perfect for breakfast, lunch, or a simple dinner. It’s a one-pan wonder that comes together in minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
For the egg base:
– 8 large eggs
– 1/4 cup whole milk
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
For the filling:
– 1 tbsp olive oil
– 1 medium zucchini, thinly sliced into half-moons
– 1/2 medium yellow onion, diced
– 1 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. In a large bowl, whisk together 8 large eggs, 1/4 cup whole milk, 1/2 tsp kosher salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
3. Heat 1 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
4. Add 1/2 medium diced yellow onion to the skillet and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
5. Add 1 medium zucchini, thinly sliced, to the skillet with the onion. Cook for 5-6 minutes, stirring occasionally, until the zucchini is tender and any released liquid has evaporated. Tip: Sautéing the vegetables first prevents a watery frittata.
6. Pour the whisked egg mixture evenly over the cooked vegetables in the skillet.
7. Sprinkle 1 cup shredded cheddar cheese evenly over the top of the eggs. Do not stir.
8. Cook on the stovetop over medium heat for 3-4 minutes, just until the edges begin to set. Tip: Letting the edges set before baking helps create a firm base.
9. Transfer the skillet to the preheated 375°F oven. Bake for 12-15 minutes, or until the center is fully set and the top is lightly golden. Tip: The frittata is done when a knife inserted in the center comes out clean.
10. Remove the skillet from the oven and let the frittata rest in the pan for 5 minutes before slicing.
You’ll love the fluffy, custardy texture studded with tender zucchini and pockets of melted cheese. Its savory, cheesy flavor makes it a crowd-pleaser. Try serving it warm with a dollop of salsa or a simple side salad for a complete meal.
Frozen Zucchini Lasagna
Veggie-packed and freezer-friendly, this lasagna swaps noodles for zucchini slices. It’s a make-ahead meal that bakes up bubbly and satisfying. Perfect for busy weeknights or batch cooking.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 60 minutes
Ingredients
For the zucchini layers:
– 4 medium zucchini (about 2 lbs)
– 1 tbsp olive oil
– 1/2 tsp salt
For the meat sauce:
– 1 lb ground beef (85% lean)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 (24 oz) jar marinara sauce
– 1 tsp dried oregano
For the cheese mixture:
– 15 oz ricotta cheese
– 1 large egg
– 1/4 cup grated Parmesan cheese
– 1/4 tsp black pepper
For assembly:
– 2 cups shredded mozzarella cheese
Instructions
1. Preheat your oven to 425°F.
2. Slice the zucchini lengthwise into 1/4-inch thick strips using a mandoline or sharp knife.
3. Arrange zucchini strips in a single layer on two baking sheets lined with paper towels.
4. Sprinkle 1/2 tsp salt evenly over the zucchini strips.
5. Let the zucchini sit for 15 minutes to draw out excess moisture, then pat dry thoroughly with paper towels. Tip: This prevents a watery lasagna.
6. Brush both sides of the zucchini strips lightly with 1 tbsp olive oil.
7. Roast the zucchini strips in the preheated oven for 8-10 minutes until just pliable, then remove and set aside.
8. Reduce oven temperature to 375°F.
9. In a large skillet over medium-high heat, brown 1 lb ground beef for 5-7 minutes, breaking it into small crumbles.
10. Add the diced onion and cook for 4-5 minutes until softened.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Pour in the jar of marinara sauce and add 1 tsp dried oregano.
13. Simmer the sauce for 10 minutes, stirring occasionally, then remove from heat.
14. In a medium bowl, combine 15 oz ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, and 1/4 tsp black pepper.
15. Spread 1/2 cup of the meat sauce in the bottom of a 9×13-inch baking dish.
16. Arrange a single layer of roasted zucchini strips over the sauce.
17. Spread half of the ricotta mixture evenly over the zucchini layer. Tip: Use a small offset spatula for easy spreading.
18. Sprinkle 1/2 cup of shredded mozzarella cheese over the ricotta.
19. Repeat the layers: meat sauce, zucchini, remaining ricotta mixture, and 1/2 cup mozzarella.
20. Finish with a final layer of meat sauce and the remaining 1 cup mozzarella cheese.
21. Cover the dish tightly with aluminum foil.
22. Bake at 375°F for 40 minutes.
23. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly. Tip: Let it rest for 10 minutes before slicing for cleaner portions.
24. Let the lasagna rest for 10 minutes before serving.
Hearty and comforting, the zucchini layers become tender while holding their shape against the rich meat sauce. The triple-cheese blend melts into creamy pockets throughout each slice. Serve squares with a crisp green salad or freeze individual portions for quick reheating.
Zucchini and Shrimp Stir-Fry
Dinner doesn’t get much simpler or more satisfying than this. Zucchini and Shrimp Stir-Fry is a quick, one-pan meal that’s packed with flavor and ready in under 30 minutes. It’s the perfect solution for busy weeknights when you want something healthy and delicious without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce
– 1/4 cup low-sodium soy sauce
– 2 tbsp honey
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– 1 tsp cornstarch
For the Stir-Fry
– 1 lb large shrimp, peeled and deveined
– 2 medium zucchini, sliced into 1/4-inch half-moons
– 1 red bell pepper, thinly sliced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp vegetable oil, divided
– 2 green onions, thinly sliced
Instructions
1. Whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth. Set aside.
2. Pat the shrimp completely dry with paper towels to ensure a good sear.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
4. Add the shrimp in a single layer. Cook for 1-2 minutes per side until pink and opaque. Transfer to a clean plate.
5. Add the remaining 1 tablespoon of vegetable oil to the skillet.
6. Add the zucchini and bell pepper. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
7. Add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant.
8. Give the prepared sauce a quick stir, then pour it into the skillet.
9. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats the vegetables.
10. Return the cooked shrimp to the skillet. Toss everything together until heated through, about 1 minute.
11. Remove from heat and stir in the sliced green onions.
Just before serving, sprinkle with extra green onions for a fresh finish. The zucchini retains a slight crunch, contrasting beautifully with the tender shrimp, all coated in a glossy, sweet-savory sauce. For a complete meal, serve it immediately over a bed of steamed jasmine rice or cauliflower rice to soak up every last drop of the delicious sauce.
Cheesy Zucchini Gratin
Versatile and comforting, this Cheesy Zucchini Gratin transforms simple summer squash into a rich, savory side dish. It’s a perfect way to use up a garden bounty or add a vegetable-forward element to any meal.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– For the zucchini base:
– 2 lbs zucchini, sliced into 1/4-inch rounds
– 1 tbsp olive oil
– 1 tsp salt
– For the sauce:
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– 1 1/2 cups whole milk, warmed to 110°F
– 1/2 tsp black pepper
– 1/4 tsp ground nutmeg
– For the topping:
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F.
2. Toss the zucchini slices with 1 tbsp olive oil and 1 tsp salt in a large bowl.
3. Arrange the zucchini slices in a single layer on a baking sheet lined with parchment paper.
4. Roast the zucchini for 15 minutes at 375°F to remove excess moisture, then set aside.
5. Melt 2 tbsp unsalted butter in a saucepan over medium heat.
6. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden to make a roux.
7. Gradually whisk in 1 1/2 cups warmed whole milk until smooth.
8. Cook the sauce for 3-5 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
9. Remove the saucepan from the heat and stir in 1/2 tsp black pepper and 1/4 tsp ground nutmeg.
10. Layer half of the roasted zucchini in a greased 9×13-inch baking dish.
11. Pour half of the sauce evenly over the zucchini layer.
12. Sprinkle 1/2 cup of the shredded Gruyère cheese over the sauce.
13. Repeat with the remaining zucchini, sauce, and Gruyère cheese.
14. In a small bowl, combine 1/2 cup grated Parmesan cheese and 1/4 cup panko breadcrumbs.
15. Sprinkle the Parmesan-panko mixture evenly over the top layer of the gratin.
16. Bake the gratin at 375°F for 25-30 minutes, until the top is golden brown and bubbly.
17. Let the gratin rest for 10 minutes before serving to allow the layers to set.
Tender zucchini melds with a creamy, nutmeg-infused sauce under a crisp, cheesy crust. This gratin offers a satisfying contrast of textures, from the soft vegetable base to the crunchy topping. Serve it alongside roasted chicken or as a standalone vegetarian main with a fresh green salad.
Zucchini Basil Pesto Pasta
Perfect for a quick weeknight dinner, this zucchini basil pesto pasta comes together in under 30 minutes. Packed with fresh summer flavors, it’s a light yet satisfying vegetarian meal.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the pasta:
– 12 oz dried spaghetti
– 1 tbsp kosher salt
– 4 quarts water
For the zucchini and sauce:
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 2 tbsp olive oil
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1/2 cup basil pesto (store-bought or homemade)
– 1/4 cup grated Parmesan cheese
– 1 tbsp lemon juice
Instructions
- Bring 4 quarts of water to a rolling boil in a large pot.
- Add 1 tbsp kosher salt to the boiling water.
- Add 12 oz dried spaghetti to the pot and cook for 9-11 minutes, stirring occasionally, until al dente (firm to the bite).
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add 2 medium sliced zucchinis to the skillet in a single layer.
- Cook the zucchini for 4-5 minutes without stirring to get a golden sear on one side.
- Flip the zucchini slices and cook for another 3-4 minutes until tender but not mushy.
- Add 2 cloves minced garlic to the skillet and cook for 30 seconds until fragrant.
- Reduce the heat to low and stir in 1/2 cup basil pesto, 1/4 cup grated Parmesan, and 1 tbsp lemon juice.
- Drain the cooked spaghetti, reserving 1/2 cup of pasta water.
- Add the drained spaghetti to the skillet with the zucchini sauce.
- Toss everything together, adding reserved pasta water 1 tbsp at a time until the sauce coats the pasta evenly.
- Season with 1/2 tsp black pepper and toss once more.
Now you have a complete dish with a silky pesto coating each strand of pasta. The zucchini adds a pleasant bite while the lemon brightens the rich basil flavor. Try topping it with extra Parmesan and toasted pine nuts for added crunch.
Savory Zucchini Muffins
Escape boring zucchini recipes with these savory muffins—they’re quick, versatile, and packed with flavor. Perfect for breakfast on the go or a snack, they come together in under an hour. Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the dry mix:
– 2 cups all-purpose flour
– 1 tbsp baking powder
– 1 tsp salt
– 1/2 tsp black pepper
– For the wet mix:
– 2 large eggs
– 1/2 cup vegetable oil
– 1/2 cup buttermilk
– For the add-ins:
– 1 1/2 cups grated zucchini (squeezed dry)
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh chives
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking powder, salt, and black pepper until fully combined.
3. In a separate bowl, beat the eggs with a fork until smooth, about 30 seconds.
4. Add the vegetable oil and buttermilk to the eggs, stirring until the mixture is uniform.
5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined—do not overmix.
6. Fold in the grated zucchini, shredded cheddar cheese, and chopped chives until evenly distributed.
7. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
8. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
9. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
10. Serve warm or at room temperature. Use a toothpick to test doneness early to avoid overbaking. Squeeze excess moisture from the zucchini to prevent soggy muffins. Store leftovers in an airtight container for up to 3 days.
Unbelievably moist and savory, these muffins have a tender crumb with pockets of melted cheese and fresh chives. They’re great split and toasted with a smear of cream cheese or served alongside soup for a hearty meal.
Zucchini and Black Bean Enchiladas
Hectic weeknights call for satisfying meals that come together quickly. These zucchini and black bean enchiladas deliver bold flavor with minimal fuss. They’re packed with vegetables and protein for a balanced dinner.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 2 medium zucchinis, diced into 1/2-inch pieces
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder
– 1/2 teaspoon salt
For assembly:
– 8 (6-inch) corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
For the sauce:
– 1 (15-ounce) can red enchilada sauce
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add the diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and lightly browned.
4. Stir in the black beans, corn, cumin, chili powder, and salt. Cook for 2-3 minutes until heated through, then remove from heat. Tip: Letting the filling cool slightly prevents soggy tortillas.
5. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. Tip: This makes them pliable and less likely to tear during rolling.
6. Pour 1/2 cup of the enchilada sauce into the bottom of a 9×13-inch baking dish, spreading it evenly.
7. Spoon about 1/3 cup of the zucchini and black bean filling onto the center of each warmed tortilla.
8. Sprinkle 1 tablespoon of shredded Monterey Jack cheese over the filling on each tortilla.
9. Roll each tortilla tightly around the filling and place it seam-side down in the prepared baking dish.
10. Pour the remaining enchilada sauce evenly over the rolled tortillas.
11. Sprinkle the remaining shredded Monterey Jack cheese over the top.
12. Cover the dish with aluminum foil and bake for 20 minutes.
13. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and lightly browned. Tip: For extra crispness, broil for the final 1-2 minutes, watching closely to prevent burning.
14. Let the enchiladas rest for 5 minutes after removing from the oven.
15. Garnish with chopped fresh cilantro before serving.
Cheesy, saucy, and packed with hearty vegetables, these enchiladas have a satisfying texture from the tender zucchini and creamy beans. The corn tortillas hold up well, offering a slight chew against the melty cheese. For a fresh twist, serve with a dollop of cool sour cream or a quick avocado salsa.
Frozen Zucchini Bread
Kickstart your freezer with this clever zucchini bread hack that bakes up moist and flavorful straight from frozen. Keep a batch ready for unexpected guests or busy mornings. It’s the ultimate make-ahead solution for a classic treat.
Serving: 1 loaf | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
For the wet mixture:
– 1 ½ cups grated zucchini, squeezed dry
– ½ cup vegetable oil
– 2 large eggs
– 1 cup granulated sugar
– 1 tsp vanilla extract
For the dry mixture:
– 1 ½ cups all-purpose flour
– 1 tsp baking soda
– ½ tsp baking powder
– ½ tsp salt
– 1 tsp ground cinnamon
– ½ cup chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the grated zucchini, vegetable oil, eggs, sugar, and vanilla extract. Whisk vigorously for 1 minute until fully blended.
3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
4. Tip: For a tender crumb, avoid overmixing the batter once the dry ingredients are added.
5. Gradually add the dry mixture to the wet mixture, folding gently with a spatula until just combined and no dry streaks remain.
6. Fold in the chopped walnuts, if using, until evenly distributed.
7. Pour the batter into the prepared loaf pan and spread it into an even layer.
8. Bake at 350°F for 55–65 minutes. Tip: Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
9. Remove the pan from the oven and let the bread cool in the pan on a wire rack for 15 minutes.
10. Tip: Cooling completely prevents the bread from becoming gummy when frozen.
11. Run a knife around the edges of the pan and carefully turn the loaf out onto the wire rack to cool completely, about 1 hour.
12. Once completely cool, wrap the loaf tightly in plastic wrap, then in aluminum foil. Label it with the date and freeze for up to 3 months.
13. To serve from frozen, preheat your oven to 350°F, unwrap the frozen loaf, and place it directly on the oven rack. Bake for 25–30 minutes until warmed through.
Enjoy the dense, moist crumb and warm cinnamon spice that defrosts beautifully. Each slice offers a subtle sweetness balanced by the earthy zucchini. Elevate it by toasting a slice and spreading with cream cheese or serving warm with a scoop of vanilla ice cream for a decadent dessert.
Zucchini and Chicken Alfredo
Vibrant and comforting, this zucchini and chicken Alfredo transforms simple ingredients into a creamy, satisfying meal. It’s a one-pan wonder that comes together quickly for busy weeknights, delivering rich flavor without fuss. You’ll love how the zucchini adds freshness to the classic creamy pasta.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the chicken and zucchini:
– 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Alfredo sauce:
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1/2 tsp salt
– 1/4 tsp nutmeg
For serving:
– 12 oz fettuccine pasta, cooked al dente according to package directions
– Fresh parsley, chopped for garnish
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken cubes to the skillet in a single layer, seasoning with salt and pepper.
3. Cook chicken for 5-7 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate, covering loosely to keep warm.
5. Add zucchini slices to the same skillet, cooking for 4-5 minutes until tender-crisp and lightly browned.
6. Remove zucchini from skillet and set aside with the chicken.
7. Reduce heat to medium and add minced garlic to the skillet, cooking for 30 seconds until fragrant.
8. Pour heavy cream into the skillet, stirring constantly to incorporate any browned bits from the bottom.
9. Bring cream to a gentle simmer, then reduce heat to low and cook for 3-4 minutes until slightly thickened.
10. Gradually whisk in Parmesan cheese until completely melted and smooth, about 2 minutes.
11. Stir in nutmeg and remaining salt, tasting and adjusting seasoning if needed.
12. Return cooked chicken and zucchini to the skillet, gently folding to coat in the sauce.
13. Add cooked fettuccine to the skillet, tossing until evenly coated with sauce.
14. Cook for 1-2 minutes until everything is heated through.
15. Garnish with fresh parsley before serving immediately.
Warm and creamy with tender chicken bites, this Alfredo gets a welcome freshness from the zucchini’s slight crunch. The nutmeg adds subtle depth that complements the rich Parmesan sauce perfectly. Serve it straight from the skillet for a rustic presentation, or top with extra Parmesan and red pepper flakes for a spicy kick.
Zucchini Parmesan Crisps
Ready for a crispy, cheesy snack that transforms humble zucchini into a crave-worthy treat? These Zucchini Parmesan Crisps are a perfect, healthier alternative to fried appetizers. They bake up golden and delicious with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Coating
– 1 cup panko breadcrumbs
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
For the Assembly
– 2 medium zucchinis, sliced into 1/4-inch rounds
– 2 large eggs
– 1/4 cup all-purpose flour
– Cooking spray
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a shallow bowl, combine 1 cup panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. In a second shallow bowl, whisk 2 large eggs until uniform.
4. Place 1/4 cup all-purpose flour in a third shallow bowl.
5. Dredge a zucchini round first in the flour, shaking off any excess. Tip: A light flour coating helps the egg adhere better.
6. Dip the floured round into the whisked eggs, letting excess drip off.
7. Press the round firmly into the panko-Parmesan mixture, coating both sides evenly. Tip: Pressing ensures a thick, crispy crust that won’t fall off.
8. Place the coated round on the prepared baking sheet. Repeat with all zucchini rounds, arranging them in a single layer without touching.
9. Lightly spray the tops of all rounds with cooking spray.
10. Bake for 10 minutes at 425°F.
11. Carefully flip each crisp using a spatula. Tip: Flipping halfway ensures even browning and crispiness on both sides.
12. Bake for another 8-10 minutes, or until the crisps are deeply golden brown and firm to the touch.
13. Remove from the oven and let cool on the sheet for 5 minutes to crisp up further.
Zucchini Parmesan Crisps emerge from the oven with a shatteringly crisp, golden-brown crust that gives way to a tender, almost creamy interior. The salty, savory Parmesan and garlic perfectly balance the zucchini’s mild sweetness. Serve them immediately as a standalone snack, or pair them with a simple marinara sauce for dipping to add a bright, tangy contrast.
Zucchini and Spinach Quiche
Mornings demand something satisfying yet simple, and this zucchini and spinach quiche delivers exactly that. It’s a versatile dish that works for brunch, lunch, or a light dinner, packed with fresh vegetables and creamy custard. You can prepare it ahead and reheat slices as needed throughout the week.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
For the crust:
– 1 store-bought pie crust (9-inch)
For the filling:
– 1 medium zucchini, thinly sliced (about 2 cups)
– 2 cups fresh spinach, roughly chopped
– 1 tbsp olive oil
– 4 large eggs
– 1 cup whole milk
– 1/2 cup shredded cheddar cheese
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F.
2. Place the pie crust in a 9-inch pie dish and press it firmly against the sides and bottom.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Heat olive oil in a large skillet over medium heat.
5. Add the sliced zucchini and cook for 5-7 minutes, stirring occasionally, until slightly softened.
6. Add the chopped spinach and cook for 2-3 minutes, just until wilted. Tip: Squeeze out any excess liquid from the vegetables with a paper towel to avoid a soggy crust.
7. Remove the skillet from heat and let the vegetables cool slightly.
8. In a medium bowl, whisk together the eggs, milk, salt, and pepper until fully combined.
9. Stir in the shredded cheddar cheese. Tip: For a richer flavor, use a combination of cheddar and Parmesan cheese.
10. Spread the cooked zucchini and spinach evenly over the bottom of the pie crust.
11. Pour the egg mixture over the vegetables, ensuring it’s distributed evenly.
12. Bake the quiche in the preheated oven for 40-45 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife near the center; it should come out clean.
13. Remove the quiche from the oven and let it cool on a wire rack for 10 minutes before slicing.
Oozing with creamy custard and tender vegetables, this quiche has a satisfyingly firm yet moist texture. The zucchini adds a subtle sweetness that balances the earthy spinach, while the cheddar provides a sharp, savory note. Serve it warm with a side salad for a complete meal, or enjoy cold slices straight from the fridge for a quick snack.
Frozen Zucchini Tater Tots
Just when you thought zucchini had reached its peak, these frozen tater tots offer a crispy, veggie-packed twist. They’re perfect for sneaking greens into picky eaters or using up that summer garden surplus. Keep a batch in the freezer for quick snacks or side dishes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the zucchini mixture:
– 2 medium zucchinis, grated (about 2 cups)
– 1 tsp salt
For binding and flavor:
– 1 large egg, beaten
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
For cooking:
– 2 tbsp olive oil
Instructions
1. Grate 2 medium zucchinis using the large holes of a box grater.
2. Place grated zucchini in a colander, sprinkle with 1 tsp salt, and let sit for 10 minutes to draw out moisture.
3. Squeeze zucchini firmly in a clean kitchen towel to remove as much liquid as possible; this prevents soggy tots.
4. In a medium bowl, combine squeezed zucchini, 1 beaten egg, 1/2 cup Parmesan, 1/4 cup flour, 1/2 tsp garlic powder, and 1/4 tsp black pepper.
5. Mix until the mixture holds together when pressed.
6. Shape mixture into 1-inch cylinders to form tots.
7. Place shaped tots on a parchment-lined baking sheet and freeze for 1 hour until firm; freezing ensures they hold shape during cooking.
8. Preheat oven to 425°F.
9. Brush frozen tots lightly with 2 tbsp olive oil on all sides.
10. Arrange tots in a single layer on the baking sheet.
11. Bake at 425°F for 20-25 minutes, flipping halfway through, until golden brown and crispy.
12. Let cool for 5 minutes before serving; they crisp up further as they cool.
These tots emerge with a satisfyingly crunchy exterior and a tender, savory interior. The Parmesan adds a salty, umami depth that pairs perfectly with the mild zucchini. For a fun twist, serve them with a spicy sriracha mayo or alongside burgers instead of fries.
Zucchini and Mushroom Risotto
This creamy risotto combines earthy mushrooms and tender zucchini for a comforting vegetarian meal. The key is constant stirring to release the rice’s starch. Use Arborio rice for the best texture.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
For the rice and vegetables:
– 1 1/2 cups Arborio rice
– 1/2 cup dry white wine
– 8 oz cremini mushrooms, sliced
– 2 medium zucchinis, diced
For finishing:
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt and black pepper
Instructions
1. Heat the vegetable broth in a saucepan over medium heat until simmering, then reduce to low to keep warm.
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add the chopped onion and cook for 5 minutes until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the Arborio rice and toast for 2 minutes until lightly golden.
6. Pour in the white wine and stir constantly until fully absorbed.
7. Add 1/2 cup of warm broth to the rice, stirring continuously until absorbed.
8. Repeat adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding more, for about 20 minutes total.
9. While the rice cooks, heat the remaining 1 tbsp olive oil in a separate pan over medium-high heat.
10. Add the sliced mushrooms and cook for 8 minutes until browned and tender.
11. Add the diced zucchini to the mushrooms and cook for 5 minutes until softened.
12. Stir the cooked vegetables into the risotto during the last 5 minutes of cooking.
13. Remove the risotto from heat and stir in the grated Parmesan cheese and butter until creamy.
14. Season with salt and black pepper to taste.
A rich, velvety texture comes from the starch released by the rice. The mushrooms add an earthy depth, balanced by the zucchini’s mild sweetness. Serve immediately, garnished with extra Parmesan and a drizzle of olive oil for extra richness.
Zucchini and Tomato Soup
Melt away winter chills with this vibrant zucchini and tomato soup. Minimal prep yields maximum flavor in under an hour. It’s a versatile base for endless customizations.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
For the vegetables:
– 2 medium zucchinis, diced into 1/2-inch cubes
– 4 cups diced fresh tomatoes (about 4 large tomatoes)
– 4 cups vegetable broth
For seasoning:
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
For finishing:
– 1/4 cup fresh basil, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 2 diced zucchinis and cook for 5 minutes, stirring occasionally, until slightly softened.
5. Add 4 cups diced tomatoes and cook for 3 minutes until they begin to release juices.
6. Pour in 4 cups vegetable broth and bring to a boil over high heat.
7. Reduce heat to low, cover, and simmer for 20 minutes until all vegetables are tender.
8. Stir in 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
9. Remove from heat and stir in 1/4 cup chopped fresh basil.
10. Use an immersion blender to puree soup directly in the pot until smooth, or transfer to a blender in batches.
A silky texture balances the zucchini’s mild sweetness against the tomatoes’ bright acidity. Serve hot with crusty bread for dipping, or chill it overnight for a refreshing cold soup variation.
Frozen Zucchini Pizza Bites
Unbelievably easy and perfect for last-minute appetizers, these frozen zucchini pizza bites transform a simple vegetable into crispy, cheesy snacks. Using frozen zucchini saves prep time while delivering satisfying crunch.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the zucchini base:
– 1 (16 oz) package frozen zucchini slices, thawed and patted dry
– 1/2 cup all-purpose flour
– 1/2 tsp garlic powder
– 1/4 tsp salt
For the topping:
– 1/2 cup pizza sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the flour, garlic powder, and salt.
3. Dredge each zucchini slice in the flour mixture, shaking off excess.
4. Arrange coated zucchini slices in a single layer on the prepared baking sheet.
5. Bake for 8 minutes until the edges begin to crisp.
6. Remove from oven and spoon 1 tsp pizza sauce onto each zucchini slice.
7. Sprinkle mozzarella cheese evenly over all slices.
8. Top with Parmesan cheese and a pinch of oregano.
9. Return to oven and bake for 6-7 minutes until cheese is melted and bubbly.
10. Let cool on the baking sheet for 2 minutes before serving.
Perfectly crispy with a tender interior, these bites offer a satisfying contrast of textures. The garlic-infused crust pairs beautifully with the rich tomato sauce and gooey cheese. Try serving them with a side of ranch dressing for dipping or sprinkle with red pepper flakes before baking for extra heat.
Conclusion
Unlock the potential of your freezer stash with these 23 delicious zucchini recipes! From savory bakes to sweet treats, this roundup proves frozen zucchini is a versatile kitchen hero. We’d love to hear which recipe becomes your new favorite—please leave a comment below and share this article on Pinterest to help fellow home cooks discover these tasty ideas!
