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.

Post updated 7/20/2026

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. 

Discover 12 nutrition benefits of zucchini here.

Then  read tips about how to choose and prep 

zucchini.

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 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 slicing (shaving) raw zucchini 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?

💟

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

Please comment below.

I love to learn new things from my readers and respond to questions. I appreciate every comment and welcome feedback.

Please do not put links in comments, as they 

will not be published that way. 

If you like what you see, why not comment and share on social media with a link back to this post?

Yahoo. This post is a feature at Senior Salon Pit Stop #423. Thanks so much Melynda for choosing it. I'm thrilled and honored.

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. 

Here's the Link

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? Use the search bar to see articles that illustrate which colors are healing, calming, stimulating, and joy inducing.

If you can't find one, I'll do my best to answer questions, hear your feedback, and fill your requests! My email is nancyandreswriter@gmail.com.

This post has been shared at Talking-about-it-Tuesdays-132

This post has been shared at Inlinkz-422-senior-salon-pit-stop

This post has been shared at Welcome to the Sweet Tea & Friends August Link-Up!

 This post has been shared at Thursday-favorite-things-blog-hop-769

This post has been shared at SSPS#420.

This post has been shared at Talking-about-it-Tuesdays-86

This post has been shared at Creative-muster-link-party #647

This post has been shared at inlinkz-374-senior-salon-pit-stop

This post has been shared at the-crazy-little-lovebirds-link-party #102

This post has been shared at Funtastic Friday

3 Green Summer Veggie Superstars

To fill up without filling out, incorporate broccolini, arugula, and zucchini (my 3 green veggie superstars) into your weekly meal plan. Keep on reading to discover recipes, health information, and food prep ideas that are easy, delicious, and nutritious.

This post has been updated 5/19/2026

The produce mentioned is available this summer at your farmer’s market, local health food store or nearby market, as well as in-season in many home gardens. Produce that is sold by the unit (weight) is usually less expensive and fresher than processed or prepackaged foods. It’s more eco-friendly too. If you’ve read my blog before, you know I buy organic whenever it’s available, as I know it tastes better and my research shows it’s better for my family’s health.

Broccolini

This slender green stalked vegetable is a cross between broccoli and Chinese broccoli. All parts of it are edible. Eat it raw as a snack, use it to dip into olive tapenade, enjoy its crunchy texture in a salad, or steam it (retains nutrients this way). Serve in a hummus wrap, veggie stew, or portabella burger sandwich. This vegetable goes well with many foods, and adds a bright green splash of color, nourishment, and flavor to whatever you serve it with.

Broccolini may look like broccoli, but it’s a hybrid. Although you may see broccolini labelled “baby broccoli,” this is mislabeling and misleading.

Elements in broccolini help repair skin damage, thanks to an antioxidant glucoraphanin. It enables the skin to detoxify and repair itself. A small portion of broccolini (3 oz.) contains 20% of the DV (daily value) of Vitamin A, 140% of the DV for Vitamin C, and 8% of the DV for Calcium. It also has a high amount of potassium, magnesium, and calcium that help regulate blood pressure. The potassium in broccolini helps maintain a healthy nervous system, optimal brain function, and regular muscle growth.

My preferred method to cook it: Place a Dutch oven or pot made for steaming on the stove top and bring 1 to 2 inches of water to a boil. Arrange florets, stalks, and leaves that have been cut into bite size pieces evenly in a steamer basket, making sure the water does not seep into the bottom of the basket. Cover and steam for 3 to 4 minutes. Place cooked broccolini in a serving dish. Squeeze on fresh lemon juice. Then add salt, pepper, and sautéed minced garlic to taste (I used 2 cloves). Serve immediately. When broccolini marinates in the lemon juice, it will turn to grayish-brown. See more about how to keep the green in green vegetables.

Arugula

Arugula is a spicy tasting dark green leafy cruciferous vegetable, most frequently eaten raw as a salad green. This annual plant is commonly  known as rocket. It goes by the names of rucola, rucoli, rugula, colewort, and roquette too. Eating 2 cups of arugula provides 20 percent of the DV for vitamin A, over 50 percent of vitamin K, and 8 percent of vitamin C, folate, and 32 grams of calcium. 

If an all-arugula salad is too strong tasting for your palate, combine it with sweet tasting lettuce like red leaf, butter or Bibb lettuce, or fruit like oranges, mango, or watermelon. To illustrate how important it is to get enough calcium rich foods read information from the Cleveland Clinic about Why it May a Good idea to Increase Your Intake of Calcium. 

Then read How to Create Flavorful, Filling User Friendly Vegan Salads.

Zucchini

Zucchini or courgette is a mild tasting summer squash that’s low in calories. One medium zucchini makes about 1 ½ cups of raw slices. It has about 33 calories and is loaded with anti-inflammatory elements. 

The zucchini seeds are edible and contain many types of phytonutrients that help fight inflammation and oxidative stress. 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. 

Raw zucchini tastes delicious grated into a salad. Steam lightly as a veggie side with a drizzle of olive oil, or add it to ratatouille, a dish that combines zucchini with eggplant, tomatoes, and other summer veggies. Nowadays zucchini is the key ingredient that's spiralized into noodle recipes, but here's a much simpler recipe for Grilled-Zucchini-with-Herbed-Bread Crumbs.

This veggie grows on a vine, and multiplies in great profusion in a home garden or on a farm. This green squash (which technically is a fruit) is good for both your health and your figure. 

It contains no fat, low-sodium, and very low cholesterol. It’s a good source of plant protein. One medium zucchini contains 2 grams of protein. It has Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber (2 grams), Vitamin C (56 % DV), Vitamin K, Riboflavin, Vitamin B6 (21 % DV), Folate, Magnesium, Potassium, and Manganese. 💚

Eat these green summer vegetables to reap big health and taste rewards. Also remember to eat other summer green produce like spinach, Brussels sprouts, bok choy, collards, chard, kale, broccoli, green lentils, dark leafy salad greens, parsley, celery, asparagus, string beans, and beet greens. It’s best to vary food selection to cover all your nutritional bases.

Please comment and share your response below.

Did you see me at a blog party or when you surfed the Internet? I'd appreciate knowing, especially if you like what you see. 

I hope my post has helped you discover new information and some health benefits of eating broccolini, arugula, and zucchini. 

Has it given you ideas, tips, and motivation to prepare each? 

Do you have a favorite plant-based recipe using any of these ingredients? 

Please don't put links in your comment as it can't be published that way. 

This post has been shared at Talking-about-it-Tuesdays-121

This post has been shared at Welcome-to-senior-salon-pit-stop-411

Thrilled and Honored. This post is a feature at #TFT

This post has been shared at the Recipes and Lifestyle Inspiration at the Hearth & Soul Link Party 

THIS POST HAS BEEN SHARED AT SENIOR SALON PIT STOP #320!

This post has been shared at July 2024 Edition – The Hearth and Soul Link Party

This post has been shared at FUNTASTIC FRIDAY LINK PARTY AND RED WHITE AND BLUE

This post has been shared at Tidbits-on-wonderful-wednesday-blog-hop

This post has been shared at InLinkz 266 Senior Salon Pit Stop

This post has been shared at What’s for Dinner? Sunday Link up #424

This post has been shared at Mid June Inspirations (TFT Party)

This post has been shared at Whats-for-dinner-Sunday-link-up-420

This post has been shared at Whats-for-dinner-Sunday-link-up-377

This post has been shared at Thursday-favorite-things-549

This post is Featured at Healthy-Happy-Green-Natural-Party-Blog-Hop-169 

This post has been shared at Healthy-Happy-Green-and-Natural-Party-Blog-Hop-168

This post has been shared at Sweet-Inspiration-Link-Party-70

This post has been shared at Plant-based-Potluck-Party-Link-up-140

This post has been shared at Motivational-Monday-Blogger-Linkup-142

This post has been shared at Share-the-Wealth-Sunday-Link-104