Yummy Zucchini Recipes, Serving Ideas, and Food Tips

whole zucchini, slices, leaf, stalk, and blossom

 

Zucchini/courgette is a mild tasting summer squash. It’s botanically a fruit, but treated as a vegetable in the culinary world. It is harvested when the seeds and skin (epicarp) are still soft and edible.

Zucchini seeds contain many types of phytonutrients that help fight inflammation and oxidative stress. The edible top (or crown) of a zucchini can be used in cooking. It is flavorful and versatile, offering a way to minimize food waste and enjoy a unique part of the vegetable. 

See "Health and Nutrition Benefits of Zucchini" for more. 

Tip 1: Much of zucchini’s antioxidant content is found within zucchini’s skin, so it’s a good idea not to peel your squash. Scrape the skin instead. Please see the section about zucchini in the post "Three Green Summer Veggie Superstars," to learn more about zucchini. 

Tip 2: Select zucchini that has bright green firm skin and moist light yellow flesh. Those are the ones that have a mild taste and are rich in fiber and nutrients.

Without further ado, look below for recipes, prep tips, and serving ideas that feature ZUCCHINI! 

"Awesome Vegan Zucchini Lasagna" is an original recipe from me, Nancy Andres. Although the lasagna is low-carb and gluten free, it's colorful, hearty, and delicious. 

Here's how to slice zucchini for the recipe...

This is zucchini lasagna, when it's ready to be put into the oven.

vegan zucchini lasagna is high protein as well as flavor

Another great way to serve zucchini is by grating or slicing raw zucchini pieces into a salad for good health and crunch.

dish of red-skinned potato salad with zucchini, scallions, parsley, and seasoning

Add zucchini to ratatouille, a dish that combines zucchini with eggplant, tomatoes, and other summer veggies. 

For a simple yet flavorful taste treat, munch on lightly steamed zucchini that has a splash of balsamic vinegar or drizzle of olive oil on top.

Assemble slices of a medium zucchini, 1 small can (14.5-15.5 oz.) of drained and rinsed great northern or other white bean, a small can of tomato sauce or 4 roma tomatoes chopped well, chopped onion, 3 cloves of chopped garlic, 2 cups greens (I used baby kale-other options include spinach, chard, mixed greens, or collards) and combine for a simple sauté.

1 medium zucchini sliced, 1 small can great northern beans, 1 small can tomato sauce, 2 cups baby kale, seasoning, and parsley garnish for this simple zucchini sauté

 

Cadry at Cadry's Kitchen graciously contributed her recipe for squash blossoms. Here's a link to this mouth-watering recipe, "FriedSquash Blossoms with Cashew Cheese (vegan)."

 

Squash Blossom Recipe and Photo from Cadry Nelson from Cadry's Kitchen

These stuffed squash blossoms are fried envelopes of warm cashew cheese. What’s not to love?

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Do you enjoy eating zucchini and which ways do you like to prepare and serve it?

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Delighted to be the featured blogger at the Aug 22, 2025 edition of Weekend Traffic Jam Reboot. Thanks a million Melynda for selecting me and my blog Colors 4 Health. I'm so excited and honored. 

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Please say hello by commenting. Let me know if there are any of my plant-based foods or recipes you liked reading about or want me to post in the future. Are you curious about ways to promote a healthier lifestyle? Do you want to know which colors are healing, calming, stimulating, and joy inducing? I'll do my best to answer questions, hear your feedback, and fill your requests!

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