23 Delicious Italian Squash Zucchini Delight Recipes

Are you ready to transform humble zucchini into spectacular Italian-inspired dishes? From quick weeknight dinners to impressive seasonal favorites, these 23 squash recipes will delight your taste buds and simplify your cooking. Discover comforting pastas, crispy fritters, and elegant mains that celebrate this versatile vegetable. Let’s dive into these delicious creations that promise to become new staples in your kitchen!

Grilled Zucchini with Parmesan and Basil

Perfect for those summer evenings when you want something fresh but satisfying. You’ll love how the zucchini gets tender and slightly charred while the parmesan adds that salty crunch. It comes together in minutes but tastes like you spent hours in the kitchen.

Ingredients

• 2 medium zucchini – I look for ones that feel firm and glossy
• 2 tablespoons extra virgin olive oil – my go-to for that fruity flavor
• 1/4 cup grated parmesan cheese – freshly grated melts so much better
• 2 tablespoons chopped fresh basil – nothing beats the fragrance of just-picked
• 1/2 teaspoon garlic powder – trust me, it distributes more evenly than fresh here
• 1/4 teaspoon black pepper – freshly cracked makes all the difference

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Slice each zucchini lengthwise into 1/4-inch thick planks. Tip: Keep your slices uniform so they cook at the same rate.
3. Brush both sides of zucchini planks evenly with olive oil using a pastry brush.
4. Place zucchini directly on grill grates and cook for 3-4 minutes until you see clear grill marks forming.
5. Flip each plank carefully with tongs and cook another 3-4 minutes until tender but still holding shape.
6. Sprinkle garlic powder and black pepper evenly over the grilled zucchini. Tip: Season while hot so the flavors really stick.
7. Immediately sprinkle parmesan cheese over the zucchini while it’s still on the grill.
8. Close grill lid and cook for 1 minute just until cheese melts and gets slightly golden.
9. Transfer zucchini to serving platter using a spatula. Tip: Let it rest for 2 minutes so the cheese sets perfectly.
10. Sprinkle freshly chopped basil over the top just before serving.

Here’s what makes this dish special – you get that wonderful contrast between the creamy melted parmesan and the firm-yet-tender zucchini. The basil adds a fresh pop that cuts through the richness beautifully. Try serving these alongside grilled chicken or chop them up to toss into pasta for an easy upgrade.

Stuffed Zucchini Boats with Italian Sausage

Ever find yourself staring at those giant zucchinis from the farmer’s market, wondering what magic to work? These stuffed zucchini boats are your answer—packed with savory Italian sausage and melty cheese, they’re a complete meal that feels fancy but comes together with minimal fuss.

Ingredients

– 4 medium zucchinis (about 8 inches long each—I look for ones that sit flat when halved)
– 1 lb Italian sausage, casings removed (mild or hot, your call!)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced (fresh is best here for that punch)
– 1 cup marinara sauce (I always grab my favorite jarred brand to save time)
– 1 cup shredded mozzarella cheese, divided
– 1/4 cup grated Parmesan cheese
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise.
3. Use a spoon to scoop out the center flesh, leaving a 1/4-inch thick shell—save the scooped zucchini flesh!
4. Brush the zucchini boats all over with olive oil and sprinkle with salt and pepper.
5. Place them cut-side up on the baking sheet and bake for 15 minutes until slightly tender.
6. While they bake, heat a large skillet over medium-high heat.
7. Add the Italian sausage and cook for 5-7 minutes, breaking it up with a spoon until browned.
8. Tip: If there’s excess grease, drain off all but 1 tablespoon.
9. Add the diced onion to the skillet and cook for 4-5 minutes until softened.
10. Stir in the minced garlic and cook for 1 minute until fragrant.
11. Chop the reserved zucchini flesh and add it to the skillet, cooking for 3-4 minutes until tender.
12. Stir in the marinara sauce, dried oregano, 1/2 cup mozzarella, and Parmesan cheese.
13. Remove the par-baked zucchini boats from the oven.
14. Evenly divide the sausage mixture among the boats, packing it in lightly.
15. Top with the remaining 1/2 cup mozzarella cheese.
16. Tip: For extra browning, spritz the cheese lightly with olive oil spray.
17. Bake for 18-20 minutes until the cheese is bubbly and golden.
18. Tip: Let them rest for 5 minutes before serving—they’ll hold their shape better.

Nothing beats that first bite where the tender zucchini gives way to the hearty, spiced sausage filling. The melted mozzarella pulls into perfect cheesy strings, making these boats a hit straight from the oven. Try serving them over a bed of creamy polenta or with a simple arugula salad to round out the meal.

Zucchini and Tomato Caprese Salad

Diving into summer produce just got easier with this fresh twist on a classic. You’ll love how the zucchini adds a lovely crunch to the traditional caprese combo, making it perfect for those warm evenings when you want something light but satisfying.

Ingredients

– 2 medium zucchinis, sliced into thin rounds (I like them about ¼-inch thick for the perfect bite)
– 1 pint cherry tomatoes, halved (the sweeter they are, the better the salad!)
– 8 oz fresh mozzarella balls, drained (the small ciliegine size works perfectly here)
– ¼ cup extra virgin olive oil (my go-to for that fruity flavor)
– 2 tbsp balsamic glaze (the thick, syrupy kind makes all the difference)
– ¼ cup fresh basil leaves, torn (never chopped – tearing preserves those precious oils)
– ½ tsp sea salt (I prefer the larger flakes for texture)
– ¼ tsp freshly ground black pepper

Instructions

1. Wash and dry the zucchinis thoroughly, then slice them into ¼-inch thick rounds using a sharp knife or mandoline.
2. Cut each cherry tomato in half horizontally and place them in a large mixing bowl.
3. Add the zucchini rounds and mozzarella balls to the bowl with the tomatoes.
4. Drizzle the extra virgin olive oil over the ingredients, making sure to coat everything evenly.
5. Sprinkle the sea salt and freshly ground black pepper directly over the salad.
6. Gently toss everything together with clean hands or salad tongs for about 30 seconds until well combined.
7. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld together.
8. Arrange the salad on a serving platter, creating an attractive layered presentation.
9. Drizzle the balsamic glaze in a zigzag pattern across the top of the salad.
10. Scatter the torn basil leaves over everything just before serving.
What makes this salad special is the wonderful contrast between the crisp zucchini and juicy tomatoes against the creamy mozzarella. The balsamic glaze adds that perfect sweet-tangy note that ties everything together beautifully. Try serving it alongside grilled chicken or spooned over crusty bread for a complete meal that feels both fancy and effortless.

Creamy Zucchini Risotto with Lemon Zest

Oh my goodness, have you ever had one of those days where you just need a big bowl of creamy comfort? This risotto is exactly that—creamy, dreamy, and packed with fresh zucchini and a zing of lemon zest to brighten everything up. It’s the kind of meal that feels fancy but is totally doable on a weeknight, and I promise you’ll be going back for seconds.

Ingredients

– 2 medium zucchinis, grated (I like to squeeze out the excess water with a clean kitchen towel so your risotto doesn’t get watery)
– 1 ½ cups Arborio rice (this short-grain rice is key for that classic creamy texture)
– 4 cups vegetable broth, kept warm on the stove (trust me, warm broth helps the rice absorb liquid evenly)
– 1 small yellow onion, finely diced (I prefer yellow for its mild sweetness here)
– 2 cloves garlic, minced (fresh is best for that punchy flavor)
– ½ cup dry white wine (something you’d drink—it adds a nice acidity)
– ½ cup grated Parmesan cheese, plus extra for serving (I always go for freshly grated; it melts so much better)
– 3 tbsp unsalted butter (divided, because a little extra at the end makes it extra luxurious)
– 2 tbsp extra virgin olive oil (my go-to for sautéing—it adds a fruity note)
– Zest of 1 lemon (use a microplane if you have one to avoid the bitter white pith)
– Salt and freshly ground black pepper (season as you go for the best flavor)

Instructions

1. Heat the vegetable broth in a medium saucepan over low heat and keep it warm throughout cooking.
2. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium heat until the butter melts.
3. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it turns translucent and soft.
4. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
5. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the edges look slightly translucent.
6. Pour in the white wine and cook, stirring continuously, until the liquid is fully absorbed, about 2-3 minutes.
7. Ladle in 1 cup of the warm vegetable broth and stir frequently until the rice absorbs almost all the liquid, about 4-5 minutes.
8. Repeat adding broth ½ cup at a time, stirring often and waiting for each addition to be absorbed before adding the next—this gradual process is what creates the creamy texture.
9. After about 20 minutes of adding broth, stir in the grated zucchini and cook for 3-4 minutes until it softens and blends into the rice.
10. Test the rice for doneness; it should be tender but still have a slight bite (al dente). If needed, add a bit more broth and cook another 2-3 minutes.
11. Remove the pot from the heat and stir in the remaining 2 tablespoons of butter, Parmesan cheese, and lemon zest until everything is well combined and creamy.
12. Season with salt and pepper to taste, then let it rest for 2 minutes off the heat to thicken slightly.
Can you believe how creamy this turns out? The risotto is luxuriously smooth with little bursts of fresh zucchini, and the lemon zest cuts through the richness perfectly. I love serving it topped with an extra sprinkle of Parmesan and a side of crusty bread to soak up every last bit—it’s comfort in a bowl!

Zucchini Parmesan Stacks

Got some zucchini sitting in your fridge that needs using up? You’re going to love these zucchini parmesan stacks—they’re like mini, individual eggplant parms but way quicker to throw together. Perfect for when you want something impressive without all the fuss.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds (I look for ones that are firm and evenly sized for neat stacks)
• 1 cup marinara sauce (I always keep a jar of my favorite brand in the pantry for quick meals)
• 1 cup shredded mozzarella cheese (the pre-shredded kind works great here to save time)
• 1/2 cup grated Parmesan cheese (the real stuff from the refrigerated section makes all the difference)
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten (I let mine sit out for 10 minutes to take the chill off)
• 1/2 cup Italian-seasoned breadcrumbs
• 2 tbsp olive oil (extra virgin is my go-to for that fruity flavor)
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish (a few from my windowsill plant make it feel extra special)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the zucchini rounds completely dry with paper towels—this helps the coating stick better.
3. Set up three shallow bowls: put flour in the first, beaten egg in the second, and mix breadcrumbs with garlic powder, salt, and pepper in the third.
4. Dredge each zucchini round in flour, shaking off any excess.
5. Dip the floured zucchini into the egg, letting the excess drip back into the bowl.
6. Press the zucchini firmly into the breadcrumb mixture, coating both sides evenly.
7. Heat olive oil in a large skillet over medium-high heat until it shimmers.
8. Arrange breaded zucchini in a single layer and cook for 2-3 minutes per side until golden brown.
9. Transfer the zucchini to your prepared baking sheet in a single layer.
10. Top each zucchini round with 1 teaspoon of marinara sauce.
11. Sprinkle mozzarella cheese evenly over the sauced zucchini.
12. Finish with a generous sprinkle of Parmesan cheese over the mozzarella.
13. Bake for 8-10 minutes until the cheese is completely melted and bubbly.
14. Switch your oven to broil and cook for 1-2 more minutes until the tops are golden in spots.
15. Remove from oven and let rest for 2 minutes before serving—this helps the stacks set up.
16. Garnish with fresh basil leaves just before serving.

Vibrant and satisfying, these stacks deliver crispy edges against tender zucchini, with that classic Italian comfort flavor in every bite. Try serving them over a bed of arugula for a light meal, or layer them between slices of crusty bread for an incredible sandwich.

Italian Zucchini and Ricotta Fritters

Unexpectedly delicious and surprisingly simple, these Italian zucchini and ricotta fritters might just become your new favorite way to use up summer squash. You’ll love how the creamy ricotta balances the fresh zucchini, creating little golden patties that are perfect for any meal. Honestly, they’re so good you might want to double the batch right from the start.

Ingredients

– 2 medium zucchinis, grated (I squeeze out the excess moisture with my hands—it makes all the difference)
– 1 cup whole milk ricotta cheese (room temperature blends so much better)
– 2 large eggs (I prefer room temp eggs here for easier mixing)
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh chopped parsley
– 1 teaspoon baking powder
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup extra virgin olive oil (my go-to for frying)

Instructions

1. Place grated zucchini in a clean kitchen towel and squeeze firmly over the sink until no more liquid drips out.
2. In a large mixing bowl, combine the drained zucchini, ricotta cheese, eggs, flour, Parmesan, parsley, baking powder, garlic powder, salt, and pepper.
3. Mix gently with a spatula until just combined—don’t overmix or the fritters can become tough.
4. Heat olive oil in a large skillet over medium heat until it shimmers, about 2-3 minutes.
5. Drop heaping tablespoons of the batter into the hot oil, gently flattening each with the back of your spoon.
6. Cook for 3-4 minutes until the bottoms are golden brown and crispy around the edges.
7. Flip each fritter carefully using a thin spatula.
8. Cook for another 2-3 minutes until the second side is equally golden and crispy.
9. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
10. Repeat with remaining batter, adding more oil to the skillet if needed.

Really, the texture is everything here—crispy outside, tender inside with little bursts of fresh zucchini. That creamy ricotta makes them surprisingly light while the Parmesan adds just enough salty depth. Try serving them with a quick lemon yogurt sauce or tuck them into pita pockets with fresh greens for the ultimate lunch.

Zucchini Lasagna with Marinara Sauce

Perfect for using up that garden zucchini bounty, this lasagna swaps pasta for thin slices of zucchini, creating a lighter, low-carb meal that still feels totally indulgent. You’ll love how the marinara soaks into the zucchini layers, making every bite saucy and satisfying. It’s the kind of cozy dinner that makes you forget you’re eating your vegetables.

Ingredients

• 3 medium zucchinis, sliced lengthwise into 1/8-inch thick strips (I like them thin so they soften nicely)
• 2 cups marinara sauce (homemade if you have it, but jarred works great too)
• 15 oz ricotta cheese (full-fat gives the creamiest texture)
• 1 large egg, lightly beaten (room temp helps it blend smoothly into the ricotta)
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil (extra virgin is my go-to for that fruity flavor)
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice the zucchinis lengthwise into 1/8-inch thick strips using a mandoline or sharp knife.
3. Sprinkle the zucchini slices with salt and let them sit for 10 minutes to draw out excess moisture.
4. Pat the zucchini slices completely dry with paper towels to prevent a watery lasagna.
5. In a medium bowl, combine the ricotta cheese, beaten egg, 1/4 cup of Parmesan, oregano, garlic powder, and black pepper.
6. Spread 1/2 cup of marinara sauce evenly across the bottom of the prepared baking dish.
7. Arrange a single layer of zucchini slices over the sauce, slightly overlapping them.
8. Spread half of the ricotta mixture evenly over the zucchini layer using a spatula.
9. Sprinkle 1/2 cup of mozzarella cheese over the ricotta layer.
10. Repeat the layers: sauce, zucchini, remaining ricotta mixture, and another 1/2 cup of mozzarella.
11. Top with a final layer of zucchini slices and spread the remaining marinara sauce over them.
12. Sprinkle the remaining 1 cup of mozzarella and 1/4 cup of Parmesan evenly over the top.
13. Cover the dish tightly with aluminum foil and bake for 30 minutes at 375°F.
14. Remove the foil and continue baking for another 15-20 minutes until the cheese is golden and bubbly.
15. Let the lasagna rest for 10 minutes before slicing to allow the layers to set properly.

Buttery soft zucchini layers melt into the rich marinara, while the triple-cheese filling creates pockets of creamy goodness throughout. The edges get slightly caramelized where the cheese meets the baking dish, adding wonderful textural contrast. Serve it with a crisp green salad to balance the richness, or pack the leftovers for next-day lunches that taste even better.

Zucchini Pasta with Garlic and Olive Oil

Maybe you’re staring at a pile of zucchini from your garden or the farmer’s market and wondering what to do with it all. This zucchini pasta with garlic and olive oil is your answer—it’s fresh, fast, and feels like a hug in a bowl. You’ll love how simple it is to whip up on a busy weeknight.

Ingredients

• 2 medium zucchinis, spiralized into noodles (I like to leave the skin on for extra color and nutrients)
• 3 tbsp extra virgin olive oil (this is my go-to for its fruity flavor)
• 4 cloves garlic, thinly sliced (fresh garlic makes all the difference here)
• 1/4 tsp red pepper flakes (adjust if you like more or less heat)
• 1/4 cup grated Parmesan cheese (I prefer freshly grated for the best melt)
• Salt, to season as you go (I use about 1/2 tsp total)
• Fresh basil leaves, for garnish (a handful torn right before serving)

Instructions

1. Spiralize 2 medium zucchinis into noodle-like strands and set them aside in a bowl.
2. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat for 1 minute.
3. Add 4 thinly sliced garlic cloves and 1/4 tsp red pepper flakes to the skillet.
4. Sauté the garlic for 2–3 minutes, stirring constantly, until it turns light golden and fragrant (tip: don’t let it brown too much or it’ll taste bitter).
5. Add the spiralized zucchini noodles to the skillet all at once.
6. Toss the zucchini with the garlic oil using tongs, coating every strand evenly.
7. Cook for 3–4 minutes, tossing occasionally, until the zucchini softens but still has a slight crunch (tip: overcooking makes it watery, so keep it al dente).
8. Season with salt, starting with 1/4 tsp and adding more if needed after tasting.
9. Remove the skillet from the heat and sprinkle 1/4 cup grated Parmesan cheese over the zucchini pasta.
10. Toss everything together until the cheese melts into the dish (tip: taking it off the heat first prevents the cheese from clumping).
11. Garnish with a handful of torn fresh basil leaves right before serving.

So, what you get is a dish with tender-crisp zucchini noodles that soak up the garlicky oil beautifully. The Parmesan adds a salty richness, while the basil gives it a fresh finish. Try topping it with grilled shrimp or a squeeze of lemon for a bright twist—it’s versatile enough to make your own.

Zucchini and Mozzarella Arancini

Last-minute dinner panic? We’ve all been there. These zucchini and mozzarella arancini are my go-to solution—they turn leftover rice and summer squash into crispy, cheesy bites that disappear fast. You’ll be amazed how something so fancy-looking comes together with what’s already in your fridge.

Ingredients

– 2 cups cooked and cooled arborio rice (day-old works best for texture)
– 1 medium zucchini, grated and squeezed dry (trust me, this prevents sogginess)
– 1 cup shredded low-moisture mozzarella (the block kind melts perfectly)
– ½ cup grated Parmesan cheese (the good stuff from the refrigerated section)
– 2 large eggs, lightly beaten (room temp helps everything bind)
– ½ cup all-purpose flour for dredging
– 1 cup Italian-seasoned breadcrumbs (I add extra dried oregano for herby punch)
– Vegetable oil for frying (about 2 cups, enough for 1-inch depth)
– ½ tsp garlic powder (my secret flavor booster)
– Salt and black pepper to season

Instructions

1. Combine the cooled rice, squeezed-dry zucchini, mozzarella, Parmesan, garlic powder, salt, and pepper in a large bowl.
2. Mix in the beaten eggs until the mixture holds together when pressed.
3. Scoop 2-tablespoon portions and roll into firm 1½-inch balls with damp hands to prevent sticking.
4. Place the flour, remaining beaten eggs, and breadcrumbs in three separate shallow dishes.
5. Dredge each rice ball in flour, shaking off excess.
6. Dip the floured ball into the egg, letting excess drip off.
7. Roll the ball in breadcrumbs until fully coated.
8. Heat 2 cups vegetable oil in a heavy pot to 350°F, using a thermometer for accuracy.
9. Fry 4-5 arancini at a time for 3-4 minutes until golden brown, turning once halfway.
10. Remove with a slotted spoon and drain on a paper towel-lined plate.
11. Let rest for 2 minutes before serving—they’re molten inside!

Vibrantly golden outside with a stretchy, zucchini-flecked center, these arancini are pure comfort. I love dunking them in marinara sauce or pairing with a simple arugula salad for contrast. They’re also fantastic picnic fare—just pack them at room temp and watch them vanish.

Zucchini Soup with Crispy Pancetta

When the weather starts to cool down and you’re craving something cozy but still want to eat your veggies, this zucchini soup hits all the right notes. It’s creamy without any cream and gets this incredible savory depth from crispy pancetta that makes it feel totally indulgent.

Ingredients

• 4 medium zucchinis, chopped (I like to leave the skin on for extra nutrients and color)
• 6 ounces pancetta, diced into small pieces (the pre-diced kind saves so much time)
• 1 large yellow onion, chopped (sweet onions work beautifully here)
• 3 cloves garlic, minced (fresh is best for that punchy flavor)
• 4 cups chicken broth (I prefer low-sodium so I can control the salt)
• 2 tablespoons extra virgin olive oil (my go-to for sautéing)
• 1/2 teaspoon black pepper (freshly cracked if you have it)
• 1/4 teaspoon red pepper flakes (optional but adds nice warmth)

Instructions

1. Heat a large pot over medium heat and add the diced pancetta.
2. Cook the pancetta for 6-8 minutes, stirring occasionally, until it’s crispy and browned.
3. Use a slotted spoon to transfer the crispy pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.
4. Add 2 tablespoons of olive oil to the pancetta fat in the pot.
5. Sauté the chopped onion in the oil for 5-7 minutes until it becomes translucent and soft.
6. Add the minced garlic and cook for 1 minute until fragrant (be careful not to burn it).
7. Tip: Don’t skip blooming the garlic in the fat – it builds incredible flavor foundation.
8. Add the chopped zucchini to the pot and cook for 8-10 minutes, stirring occasionally, until it begins to soften.
9. Pour in 4 cups of chicken broth and add 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes.
10. Bring the soup to a boil, then reduce heat to low and simmer for 15 minutes until zucchini is completely tender.
11. Carefully transfer the soup to a blender and blend until completely smooth, about 1-2 minutes.
12. Tip: Blend in batches if needed and always remove the center cap from the blender lid and cover with a towel to prevent steam buildup.
13. Return the blended soup to the pot and heat through for 2-3 minutes.
14. Tip: Taste and adjust seasoning now – the pancetta adds saltiness, so you might not need extra salt.
15. Ladle the soup into bowls and top generously with the reserved crispy pancetta.

Just ladle this velvety smooth soup into your favorite bowls and watch how the crispy pancetta creates this amazing textural contrast. The zucchini becomes so silky and rich, while those salty pancetta bits add little bursts of flavor in every spoonful. Try serving it with some crusty bread for dipping – it’s the perfect cozy meal that feels fancy but comes together so easily.

Baked Zucchini Chips with Herb Aioli

Dreading another boring snack but craving something crispy? These baked zucchini chips with herb aioli are about to become your new go-to. They’re surprisingly easy to make and way healthier than store-bought alternatives.

Ingredients

– 2 medium zucchinis (I look for firm ones without soft spots)
– 1/2 cup all-purpose flour
– 2 large eggs, lightly beaten (room temp works best for even coating)
– 1 cup panko breadcrumbs (the extra crunch is worth it)
– 1/2 cup grated Parmesan cheese
– 1 tsp garlic powder
– 1/2 tsp paprika
– 1/2 cup mayonnaise (I always use Duke’s for that tangy flavor)
– 2 tbsp fresh lemon juice
– 1 tbsp chopped fresh dill
– 1 tsp Dijon mustard
– 1/4 tsp salt
– 1/4 tsp black pepper
– Olive oil spray

Instructions

1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. Slice the zucchinis into 1/4-inch thick rounds using a sharp knife or mandoline.
3. Place the flour in a shallow bowl and the beaten eggs in another bowl.
4. Combine panko, Parmesan, garlic powder, and paprika in a third bowl, mixing thoroughly.
5. Dip each zucchini slice first in flour, shaking off any excess.
6. Next, dip the floured slice into the egg mixture, letting excess drip off.
7. Finally, press the slice into the panko mixture, coating both sides completely.
8. Arrange the coated slices in a single layer on the prepared baking sheets.
9. Lightly spray the tops with olive oil until they look evenly misted.
10. Bake for 15 minutes, then flip each chip carefully with tongs.
11. Continue baking for another 10-12 minutes until golden brown and crispy.
12. While chips bake, whisk together mayonnaise, lemon juice, dill, Dijon, salt, and pepper in a small bowl.
13. Let the aioli sit for at least 10 minutes to allow flavors to meld.
14. Remove chips from oven when they’re deeply golden and firm to the touch.
15. Transfer chips to a wire rack to maintain crispiness while cooling slightly.

Out of the oven, these chips deliver an irresistible crunch that gives way to tender zucchini inside. The herb aioli adds a cool, tangy contrast that makes them dangerously addictive. Try serving them alongside burgers or crumbling over salads for an extra crispy topping.

Zucchini Pesto Flatbread

Wondering what to do with that zucchini sitting in your fridge? This zucchini pesto flatbread is your answer. It comes together in under 30 minutes and is perfect for a quick lunch or a simple, impressive appetizer.

Ingredients

• 1 pre-made pizza dough ball (I find the ones from the refrigerated section work best for a quick meal)
• 1/2 cup basil pesto (homemade is great, but a good quality store-bought jar saves the day)
• 1 medium zucchini, thinly sliced into rounds (a mandoline makes this super fast and even)
• 1 cup shredded mozzarella cheese (I like to use the low-moisture kind for less sogginess)
• 1 tbsp extra virgin olive oil (my go-to for a fruity finish)
• 1/4 tsp red pepper flakes (optional, but I always add them for a little kick)

Instructions

1. Preheat your oven to 425°F and place a baking sheet inside to heat up.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch oval or rectangle. Tip: Let the dough’s weight do the work as you stretch it for an even thickness.
3. Carefully remove the hot baking sheet from the oven and place the stretched dough directly onto it.
4. Spread the basil pesto evenly over the dough, leaving a 1/2-inch border around the edges.
5. Arrange the thinly sliced zucchini rounds in a single layer over the pesto.
6. Sprinkle the shredded mozzarella cheese evenly over the zucchini.
7. Drizzle the entire flatbread with the extra virgin olive oil.
8. Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly spotted. Tip: For an extra crispy crust, bake it directly on the oven rack for the last 2 minutes.
9. Sprinkle with red pepper flakes immediately after removing it from the oven. Tip: Let it rest for 3 minutes before slicing to allow the cheese to set, making for cleaner cuts.

Best served warm, right off the baking sheet. The flatbread has a wonderfully crisp crust that gives way to the tender zucchini and gooey, savory cheese. Brighten it up with a simple arugula salad on the side for a complete meal.

Conclusion

Lovingly curated, these 23 Italian squash zucchini recipes offer endless inspiration for your kitchen. From simple sides to impressive mains, there’s something for every cook and occasion. We hope you’ll try a few favorites, leave a comment sharing which recipes you loved most, and pin this collection to your Pinterest boards to revisit again and again. Happy cooking!