25 Surprising Ways to Cook with Zucchini

From the Recipe Creator: These aren't anything like potato fries—in a good way! They are air-fried to crispy perfection and oh, so flavorful. Enjoy them as an appetizer or a low-carb alternative to french fries. Don't have an air fryer? You can convection-bake for the same time. —Jen Pahl, West Allis, Wisconsin

From the Recipe Creator: Zucchini takes the place of potatoes in this summer-ready gnocchi recipe. —Susan Bronson, Rhinelander, Wisconsin

From the Recipe Creator: This is a great alternative to traditional guacamole, especially if you have a bumper crop of zucchini! I've served this at multiple events, and no one even knew it wasn't made with avocado. —Lindsay Mattison, Beaverton, Oregon

From the Recipe Creator: I took a classic coffee cake and made it single serve, then added zucchini for extra moisture and flavor! These zucchini coffee cake muffins are the perfect pairing for morning coffee or afternoon tea. —Molly Allen, Hood River, Oregon

From the Recipe Creator: This colorful and healthy grilled panzanella salad is a delicious twist on the classic Italian dish that makes the most of simple, seasonal ingredients. It combines the smoky flavors of grilled summer vegetables- with juicy tomatoes, crusty bread and a zesty vinaigrette. Panzanella salad is best enjoyed after the bread has soaked up all the flavors and juices from the veggies and dressing. —Olga Kouloufakos, Lake Pleasant, Massachusetts

From the Recipe Creator: Here's a healthier take on classic chocolate brownies. They're made with less sugar than classic brownies and have pureed beets, carrots, and zucchini 'hidden' in the batter—perfect for lunchboxes, after-school snacks, and getting picky eaters to enjoy some veggies! —Sharon Lehman, Wilmington, Delaware

From the Recipe Creator: This recipe is a perfect way to use up fresh zucchini from the garden or the farmers market. Garlic, tahini, fresh herbs and lemon zest give this dip a complex and craveable flavor. —Suzanne Podhaizer, St. Johnsbury, Vermont

From the Recipe Creator: This bright and healthy pasta salad recipe is packed with my favorite summer veggies—zucchini, cherry tomatoes and sweet red pepper, so it’s as nutritious as it is tasty. Containing no cheese or animal products, this recipe is a plant-based dish that even meat-eaters will like. —Jenna Urben, McKinney, Texas

From the Recipe Creator: Stuffed zucchini flowers, or squash blossoms, are filled with a creamy ricotta mixture that’s a perfect contrast to the delicate fried shell. Serve them as a summertime snack or appetizer. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: These vegetarian zucchini meatballs are the perfect addition to spaghetti night, or try serving them as an appetizer with marinara sauce! With ingredients like panko bread crumbs, parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor. —Julie Andrews, Rockford, Michigan

From the Recipe Creator: Moist and lemony with a hint of cinnamon, this lemon zucchini bread will fill your home with its delicious scent. Drizzle it with a lemon glaze and dust it with confectioner’s sugar; it can easily become a dessert. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: Zucchini slices make perfect finger food. It’s fun to make a topping for zucchini and a good solution for a never-ending crop. — Elisabeth Larsen, Pleasant Grove, Utah

From the Recipe Creator: Years ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin

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

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

From the Recipe Creator: My husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee

From the Recipe Creator:

Put a fresh spin on taco night! These scrumptious 'boats' are brimming with perfectly seasoned ground beef, veggies and cheese and are baked to melty perfection. —Taste of Home Test Kitchen

From the Recipe Creator: This simple snack is the perfect low-carb way to satisfy your pizza cravings. —Taste of Home Test Kitchen

From the Recipe Creator:

Fresh zucchini and corn are mixed with parmesan cheese, garlic powder and green onions to create a golden brown, chewy, tender fried delicacy. Serve it as an appetizer with spicy sriracha mayo or as a side dish to grilled chicken or fish. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: This recipe started out as a plain zucchini cookie. But over the years, I added nuts and chocolate chips. These soft cookies never make it to the cookie jar! —Tina Lunt, Bass Harbor, Maine

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

From the Recipe Creator: Zucchini 'sushi' is a fun, low-carb play on traditional sushi, using zucchini ribbons in place of nori. With flavors reminiscent of the Philly roll, this riceless version is fresh, crunchy and delicious. It’s a great finger food for kids too. Make them your own by adding your favorite vegetables, such as romaine, sprouts, mushrooms, radishes and bell peppers. And instead of cream cheese, try it with hummus. —Audrey Alfaro, Rapid City, South Dakota

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

From the Recipe Creator:

A number of years ago, I had a fantastic goat cheese and roasted vegetable wrap at Big Tree Lodge in Yosemite National Park. It was the best meal of my trip, so I knew I had to re-create it. You can use different types of goat cheese to mix it up. —Debra Keil, Owasso, Oklahoma

From the Recipe Creator: Crispy, crunchy, yummy and healthy? These zucchini chips check all the boxes! Simply cut zucchinis into rounds, toss them in some light oil and seasoning, air-fryer them and voila—you have a delicious snack. —Anvita Bhatnagar Mistry, Chantilly, Virginia