18 Delicious Round Zucchini Recipes for Every Occasion

Mmm, have you ever stared at a pile of round zucchinis and wondered what magic you could whip up? Whether you’re craving a quick weeknight dinner, a seasonal summer dish, or just some good old comfort food, we’ve got you covered. Dive into our roundup of 18 delicious round zucchini recipes that promise to turn your kitchen into a hub of flavor and fun. Let’s get cooking!

Stuffed Round Zucchini with Quinoa and Feta

This season, stuffed round zucchini with quinoa and feta emerges as a standout dish, blending the earthy tones of quinoa with the creamy tang of feta, all nestled within the tender embrace of round zucchini.

Ingredients

• 4 medium round zucchinis – look for ones that sit flat to prevent rolling.
• 1 cup quinoa – I always rinse mine under cold water to remove any bitterness.
• 2 cups water – for cooking the quinoa to fluffy perfection.
• 1/2 cup crumbled feta cheese – the saltiness of feta elevates the dish.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 1 small onion, finely diced – it’s the foundation of flavor.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1/4 cup fresh parsley, chopped – for a burst of color and freshness.
• Salt and pepper – to season, but remember the feta adds saltiness.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the zucchinis and scoop out the insides, leaving a 1/2-inch thick shell. Tip: Save the scooped zucchini to add to the filling for extra moisture.
3. In a medium saucepan, bring the quinoa and water to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
4. Heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
5. Combine the cooked quinoa, sautéed onion and garlic, crumbled feta, and chopped parsley in a bowl. Season with salt and pepper to taste.
6. Stuff the zucchini shells with the quinoa mixture, pressing down gently to pack it in.
7. Place the stuffed zucchinis in a baking dish and bake for 25-30 minutes, or until the zucchini is tender. Tip: For a golden top, broil for the last 2 minutes.

Upon serving, the stuffed zucchinis reveal a delightful contrast between the creamy, savory filling and the soft, slightly sweet zucchini. Pair with a crisp green salad for a complete meal that’s as visually appealing as it is delicious.

Round Zucchini and Tomato Gratin

Mastering the art of layering flavors and textures, this dish brings together the humble zucchini and tomato in a symphony of taste. Perfect for a summer evening, it’s a testament to how simple ingredients can transform into something extraordinary.

Ingredients

• 2 medium round zucchinis, sliced into 1/4-inch rounds (their compact shape makes for perfect layering)
• 3 large tomatoes, sliced into 1/4-inch rounds (ripe but firm to hold their shape)
• 1 cup grated Gruyère cheese (its nutty flavor melts beautifully)
• 1/2 cup heavy cream (for a rich, velvety texture)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 garlic clove, minced (adds a subtle kick)
• 1/2 tsp sea salt (enhances the natural flavors)
• 1/4 tsp freshly ground black pepper (for a slight warmth)
• 1 tbsp fresh thyme leaves (their earthy aroma is irresistible)

Instructions

1. Preheat your oven to 375°F (190°C), ensuring even cooking.
2. Brush a 9-inch baking dish with 1 tbsp of olive oil to prevent sticking.
3. Arrange zucchini and tomato slices alternately in the dish, overlapping slightly for a beautiful pattern.
4. Drizzle the remaining olive oil over the vegetables, then sprinkle with minced garlic, salt, and pepper.
5. Pour heavy cream evenly over the arranged vegetables, allowing it to seep between the layers.
6. Top with grated Gruyère cheese, covering the vegetables completely for a golden crust.
7. Bake for 25-30 minutes, until the cheese is bubbly and slightly browned.
8. Remove from oven and let rest for 5 minutes; this allows the gratin to set for easier serving.
9. Garnish with fresh thyme leaves before serving to add color and aroma.

Golden and bubbling straight from the oven, this gratin offers a delightful contrast between the creamy cheese and the tender vegetables. Serve it as a standalone vegetarian main or alongside grilled meats for a more substantial meal.

Grilled Round Zucchini with Lemon and Herbs

Harvesting the essence of summer, this dish transforms humble zucchini into a vibrant, herb-kissed delight, perfect for al fresco dining or a light, nutritious side.

Ingredients

• 2 medium round zucchinis, sliced into 1/2-inch rounds (their compact shape holds up beautifully on the grill)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tbsp fresh lemon juice (brightens the dish instantly)
• 1 tsp lemon zest (for that extra zing)
• 1 tbsp chopped fresh herbs (I love a mix of thyme and parsley for their earthy and fresh flavors)
• 1/2 tsp sea salt (enhances the natural sweetness of the zucchini)
• 1/4 tsp freshly ground black pepper (adds a subtle heat)

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F, to ensure those perfect grill marks without burning.
2. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, chopped herbs, sea salt, and black pepper. This marinade is key to infusing the zucchini with flavor.
3. Add the zucchini rounds to the bowl, tossing gently to coat each piece evenly. Let them marinate for 10 minutes, allowing the flavors to meld.
4. Place the zucchini rounds on the preheated grill. Cook for 3-4 minutes per side, or until you see those coveted grill marks and the zucchini is tender but still has a bite.
5. Transfer the grilled zucchini to a serving platter. Drizzle any remaining marinade over the top for an extra burst of flavor.

Delightfully charred yet tender, these zucchini rounds offer a smoky sweetness balanced by the bright acidity of lemon and the freshness of herbs. Serve them atop a bed of quinoa for a hearty vegetarian meal or alongside grilled fish for a light, summery feast.

Round Zucchini Pizza Bites

Delightfully crisp and effortlessly chic, these Round Zucchini Pizza Bites are a testament to the beauty of simplicity. Perfect for those seeking a lighter take on pizza night, they marry the freshness of garden zucchini with the comforting flavors of melted cheese and aromatic herbs.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (I find that slightly thicker slices hold up better under the toppings)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 cup marinara sauce (homemade or your favorite jarred variety)
• 1 cup shredded mozzarella cheese (for that perfect stretch)
• 1/4 cup grated Parmesan cheese (adds a nice salty depth)
• 1 tsp dried oregano (freshly dried from my garden, if you have it)
• Salt and freshly ground black pepper (to season the zucchini before baking)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the zucchini rounds in a single layer on the prepared baking sheet. Brush each round lightly with olive oil to ensure they crisp up nicely.
3. Season the zucchini with salt and pepper, then spoon a small amount of marinara sauce onto each round, spreading it almost to the edges.
4. Sprinkle the mozzarella and Parmesan cheeses evenly over the sauced zucchini, then finish with a pinch of oregano on each.
5. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden. Keep an eye on them after the 10-minute mark to prevent over-browning.
6. Let the pizza bites cool for a minute or two on the baking sheet before serving to allow the cheese to set slightly.

Remarkably versatile, these zucchini pizza bites offer a satisfying crunch with a gooey, cheesy center. Serve them as a playful appetizer or stack them high for a whimsical, low-carb pizza alternative.

Round Zucchini and Corn Fritters

Mastering the art of creating the perfect fritter is a culinary achievement, and these Round Zucchini and Corn Fritters are no exception. Combining the freshness of summer produce with a crispy, golden exterior, they’re a delightful way to celebrate the season’s bounty.

Ingredients

• 2 cups grated round zucchini (I love using the round variety for its sweet, tender flesh)
• 1 cup fresh corn kernels (nothing beats the crunch of fresh-off-the-cob corn)
• 1/2 cup all-purpose flour (for that perfect, light batter)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 1/4 cup grated Parmesan cheese (adds a lovely umami depth)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp baking powder (the secret to fluffy fritters)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (for a slight kick)
• 2 tbsp chopped fresh chives (for a pop of color and freshness)

Instructions

1. In a large bowl, combine the grated zucchini and corn kernels. Let sit for 5 minutes, then squeeze out excess moisture with your hands. This step ensures your fritters aren’t soggy.
2. Add the flour, eggs, Parmesan cheese, baking powder, salt, and black pepper to the bowl. Mix until just combined; overmixing can lead to tough fritters.
3. Heat the olive oil in a large skillet over medium heat until shimmering. This is the perfect temperature for achieving a golden crust without burning.
4. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon. Cook for 3-4 minutes per side, until deeply golden and crispy.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil, then sprinkle with chopped chives for garnish.

Remarkably crisp on the outside with a tender, vegetable-packed interior, these fritters are a textural dream. Serve them atop a dollop of Greek yogurt or with a squeeze of lemon for an extra zing that brightens every bite.

Baked Round Zucchini Fries

Unveiling a healthier twist to a classic favorite, these Baked Round Zucchini Fries are a testament to how simple ingredients can transform into something extraordinary. Perfectly crisp on the outside and tender within, they’re a delightful way to enjoy summer’s bounty.

Ingredients

• 2 medium zucchinis, sliced into round fries (about 1/4-inch thick for the perfect bite)
• 1/2 cup panko breadcrumbs (for that irresistible crunch)
• 1/4 cup grated Parmesan cheese (the sharper, the better in my book)
• 1 tsp garlic powder (a must for that aromatic depth)
• 1/2 tsp smoked paprika (adds a subtle, smoky sweetness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large egg, beaten (room temperature eggs blend more smoothly)
• 1/2 tsp sea salt (to elevate all the flavors)

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, smoked paprika, and sea salt until well combined.
3. Dip each zucchini round into the beaten egg, allowing any excess to drip off, then coat evenly with the breadcrumb mixture. Tip: Use one hand for wet ingredients and the other for dry to keep things tidy.
4. Arrange the coated zucchini rounds in a single layer on the prepared baking sheet. Drizzle with extra virgin olive oil for a golden finish.
5. Bake for 20-25 minutes, flipping halfway through, until the fries are golden and crisp. Tip: Keep an eye on them after the 15-minute mark to prevent over-browning.
6. Let the fries cool for a few minutes on the baking sheet to crisp up further before serving. Tip: A cooling rack can help maintain their crunch if you’re not serving immediately.

What sets these zucchini fries apart is their delightful contrast of textures and the smoky, cheesy flavor profile that makes them utterly addictive. Serve them with a side of spicy aioli or a tangy marinara for dipping, and watch them disappear before your eyes.

Round Zucchini and Goat Cheese Tart

Radiating with the vibrant hues of summer, this Round Zucchini and Goat Cheese Tart is a celebration of seasonal produce and creamy, tangy flavors, perfectly encased in a flaky, buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour (I love using King Arthur for its consistent quality)
• 1/2 teaspoon salt (a pinch more if you’re like me and enjoy a slightly savory crust)
• 1/2 cup unsalted butter, chilled and diced (European-style butter is my secret for extra flakiness)
• 3-4 tablespoons ice water (just enough to bring the dough together)
• 2 medium round zucchinis, thinly sliced (about 1/8 inch thick for even cooking)
• 4 ounces goat cheese, softened (I opt for a creamy, log-style cheese for easy spreading)
• 1 large egg, beaten (room temperature eggs blend more smoothly)
• 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
• 1 teaspoon fresh thyme leaves (because fresh herbs make all the difference)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. In a large bowl, whisk together the flour and salt. Add the diced butter, using your fingers to work it into the flour until the mixture resembles coarse crumbs.
2. Gradually add ice water, one tablespoon at a time, stirring until the dough just comes together. Tip: Overworking the dough can make it tough, so stop as soon as it holds together.
3. Form the dough into a disk, wrap in plastic, and chill for at least 30 minutes. This rest period ensures the gluten relaxes, making the crust tender.
4. Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch tart pan, trimming any excess.
5. Spread the softened goat cheese evenly over the bottom of the crust. Arrange the zucchini slices in overlapping circles on top.
6. Brush the zucchini with beaten egg and drizzle with olive oil. Sprinkle with thyme, salt, and pepper. Tip: The egg wash gives a beautiful golden sheen.
7. Bake for 35-40 minutes, until the crust is golden and the zucchini is tender. Tip: Check at 30 minutes to prevent over-browning.

Finished with a delicate crispness and a melt-in-your-mouth center, this tart pairs wonderfully with a crisp white wine or a simple arugula salad for a light, yet satisfying meal.

Round Zucchini Pasta with Garlic and Olive Oil

Elevate your summer dining with this Round Zucchini Pasta with Garlic and Olive Oil, a dish that marries simplicity with sophistication. Its light, fresh flavors are perfectly balanced, making it an ideal choice for a warm evening meal.

Ingredients

• 2 medium round zucchinis, spiralized into noodles (I find the round variety holds its shape better)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, thinly sliced (for a subtle, sweet flavor)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt, just a pinch (to enhance the natural flavors)
• 1/4 cup freshly grated Parmesan cheese (for a nutty finish)
• Fresh basil leaves, torn (for a bright, herbal touch)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the thinly sliced garlic and red pepper flakes to the skillet, sautéing until the garlic is golden and fragrant, about 1 minute. Be careful not to burn the garlic.
3. Tip: If the garlic starts to brown too quickly, lower the heat to prevent bitterness.
4. Add the spiralized zucchini noodles to the skillet, tossing gently to coat them in the garlic-infused oil. Cook for 2-3 minutes, just until the zucchini is tender but still has a slight crunch.
5. Tip: Overcooking the zucchini will make it mushy, so keep an eye on the texture.
6. Remove the skillet from the heat and sprinkle with a pinch of salt, tossing to combine.
7. Transfer the zucchini pasta to serving plates, topping each with freshly grated Parmesan cheese and torn basil leaves.
8. Tip: For an extra layer of flavor, let the dish sit for a minute before serving to allow the cheese to melt slightly.

Refreshingly light yet satisfying, this dish offers a delightful contrast of textures—from the al dente zucchini noodles to the creamy Parmesan. Serve it alongside a crisp white wine for a meal that feels both indulgent and wholesome.

Round Zucchini and Chicken Stir Fry

Harvesting the bounty of summer, this Round Zucchini and Chicken Stir Fry marries the crisp freshness of garden zucchini with the hearty satisfaction of chicken, all brought together in a symphony of flavors that dance on the palate.

Ingredients

• 2 cups round zucchini, thinly sliced (their compact shape holds up beautifully in the stir fry)
• 1 lb chicken breast, cut into bite-sized pieces (I find organic, free-range chicken elevates the dish)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced garlic is non-negotiable for me)
• 1 tbsp soy sauce (a dash more if you’re like me and love a deeper umami flavor)
• 1/2 tsp red pepper flakes (adjust to awaken your taste buds just right)
• Salt, to taste (I prefer sea salt for its clean, crisp finish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. This ensures a perfect sear on the chicken.
2. Add the chicken pieces to the skillet, spreading them out in a single layer. Cook for 5-7 minutes, turning once, until golden brown and cooked through. Tip: Resist the urge to stir too soon; letting the chicken sear properly adds depth of flavor.
3. Stir in the minced garlic and red pepper flakes, cooking for just 30 seconds until fragrant. Garlic burns quickly, so keep an eye on it.
4. Add the round zucchini slices to the skillet, tossing to combine. Cook for 3-4 minutes, until the zucchini is just tender but still crisp. Tip: Overcooking zucchini turns it mushy, so timing is key.
5. Drizzle the soy sauce over the stir fry, tossing everything together to coat evenly. Cook for an additional minute to meld the flavors.
6. Season with salt to taste, then remove from heat. Tip: Taste as you go; the soy sauce adds saltiness, so you may need less salt than you think.

With each bite, the crisp-tender zucchini and succulent chicken offer a delightful contrast, while the garlic and soy sauce weave a rich tapestry of flavor. Serve it over a bed of jasmine rice or alongside a crisp white wine for an effortless yet elegant meal.

Round Zucchini and Mushroom Risotto

Amidst the bustling rhythm of everyday life, there’s something profoundly comforting about a dish that marries simplicity with sophistication. This Round Zucchini and Mushroom Risotto does just that, offering a creamy, earthy delight that’s as nourishing as it is elegant.

Ingredients

• 1 cup Arborio rice (the star of the show, its high starch content is key for creaminess)
• 4 cups vegetable broth (homemade or store-bought, but always low-sodium for control)
• 1 medium round zucchini, diced (about 1.5 cups, their mild sweetness balances the earthiness)
• 1 cup cremini mushrooms, sliced (their deep flavor is unmatched, but feel free to mix varieties)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
• 1 small onion, finely chopped (about 1/2 cup, the foundation of flavor)
• 2 cloves garlic, minced (because what’s a risotto without garlic?)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (plus extra for serving, because more is more)
• 2 tbsp unsalted butter (for that irresistible finish)
• Salt and freshly ground black pepper (to layer the flavors)

Instructions

1. In a medium saucepan, warm the vegetable broth over low heat. Keeping it hot ensures the rice cooks evenly.
2. Heat olive oil in a large, heavy-bottomed pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes. This builds the flavor base.
3. Stir in the Arborio rice, coating each grain with oil, and toast for 1 minute until slightly translucent at the edges. This step enhances the rice’s nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. The alcohol cooks off, leaving behind a subtle acidity.
5. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience rewards you with creamy risotto.
6. After about 15 minutes, when half the broth is incorporated, add the zucchini and mushrooms. They’ll cook perfectly by the time the rice is done.
7. Continue adding broth until the rice is al dente and the mixture is creamy, about 25 minutes total.
8. Remove from heat. Stir in butter and Parmesan, then season with salt and pepper. The butter enriches, while the cheese adds a salty depth.

Velvety and rich, this risotto boasts a perfect balance of creamy rice and tender vegetables. Serve it in shallow bowls, garnished with extra Parmesan and a drizzle of olive oil, for a dish that’s as visually appealing as it is delicious.

Round Zucchini and Beef Stuffed Peppers

Amidst the bustling rhythm of summer, there’s a dish that stands as a testament to the season’s bounty—round zucchini and beef stuffed peppers, a harmonious blend of garden freshness and hearty satisfaction.

Ingredients

• 4 large bell peppers, any color (I love the vibrancy of red and yellow for this dish)
• 1 lb ground beef (85% lean for the perfect balance of flavor and juiciness)
• 1 cup round zucchini, diced (their mild sweetness is a delightful contrast)
• 1/2 cup onion, finely chopped (yellow onions are my go-to for their slight sweetness)
• 1 cup cooked rice (I prefer jasmine rice for its fragrant aroma)
• 1 tbsp extra virgin olive oil (the fruity notes elevate the dish)
• 1 tsp garlic powder (for that quick flavor boost)
• 1 tsp salt (I always use sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 1 cup shredded mozzarella cheese (it melts beautifully)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow cavity for stuffing.
3. In a large skillet over medium heat, warm the extra virgin olive oil, then sauté the onions until translucent, about 3 minutes.
4. Add the ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, approximately 5 minutes. Tip: Draining excess fat here keeps the dish lighter.
5. Stir in the diced zucchini, cooked rice, garlic powder, salt, and black pepper, cooking for another 2 minutes to meld the flavors.
6. Evenly divide the beef and zucchini mixture among the prepared bell peppers, packing gently.
7. Sprinkle the tops with shredded mozzarella cheese, covering the filling completely for a golden finish.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Let the peppers rest for 5 minutes before serving to allow the flavors to settle. Tip: This resting period ensures the filling holds together beautifully when sliced.

Out of the oven, these stuffed peppers present a delightful contrast of textures—the tender crispness of the peppers against the savory, cheesy filling. Serve them atop a bed of fresh arugula for a peppery bite or alongside a dollop of cool sour cream to balance the richness.

Round Zucchini and Spinach Lasagna

Vibrant layers of round zucchini and fresh spinach come together in this lasagna, offering a delightful twist on the classic dish. Perfect for a summer dinner, it’s as pleasing to the eye as it is to the palate.

Ingredients

• 2 large round zucchinis, thinly sliced (about 1/8 inch thick for even cooking)
• 10 oz fresh spinach, roughly chopped (I love the earthy flavor it adds)
• 15 oz ricotta cheese (whole milk ricotta gives the creamiest texture)
• 1 large egg, room temperature (it blends smoother with the ricotta)
• 2 cups shredded mozzarella cheese (I prefer part-skim for a lighter touch)
• 1/2 cup grated Parmesan cheese (the sharper, the better in my book)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp salt (to enhance all the flavors)
• 1/2 tsp black pepper (freshly ground for a bit of heat)
• 24 oz marinara sauce (homemade or your favorite store-bought brand)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, mix the ricotta cheese, egg, minced garlic, salt, and black pepper until well combined. Tip: Letting the mixture sit for 5 minutes allows the flavors to meld.
3. Heat the olive oil in a skillet over medium heat, add the spinach, and sauté until just wilted, about 2 minutes. Tip: Wring out excess moisture from the spinach to prevent a soggy lasagna.
4. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
5. Arrange a layer of zucchini slices over the sauce, slightly overlapping.
6. Spread half of the ricotta mixture over the zucchini, followed by half of the spinach, and a third of the mozzarella and Parmesan cheeses.
7. Repeat the layers, finishing with a final layer of zucchini, the remaining marinara sauce, and cheeses.
8. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 20 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing to set perfectly.

Zesty and rich, this lasagna boasts a creamy interior with a slightly crisp top layer. Serve it with a crisp green salad and a glass of white wine for a complete meal that’s sure to impress.

Round Zucchini and Parmesan Chips

Savory and crisp, these Round Zucchini and Parmesan Chips are a delightful twist on traditional vegetable chips, offering a gourmet snack that’s as visually appealing as it is delicious. Perfect for those who appreciate the finer things in life, this recipe combines the earthy flavors of zucchini with the rich, nutty taste of Parmesan, creating a snack that’s irresistibly crunchy and full of flavor.

Ingredients

• 2 medium round zucchinis, thinly sliced into rounds (about 1/8 inch thick for the perfect crunch)
• 1 cup freshly grated Parmesan cheese (the real deal makes all the difference)
• 2 tablespoons extra virgin olive oil (my go-to for its fruity notes)
• 1/2 teaspoon sea salt (I prefer the subtle crunch it adds)
• 1/4 teaspoon freshly ground black pepper (for a slight kick)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the zucchini rounds with extra virgin olive oil, ensuring each slice is lightly coated for even crisping.
3. Arrange the zucchini rounds in a single layer on the prepared baking sheet, avoiding overlap to ensure they crisp up nicely.
4. Sprinkle each zucchini round with a pinch of freshly grated Parmesan cheese, covering the surface evenly for a golden finish.
5. Season lightly with sea salt and freshly ground black pepper, according to your taste preferences.
6. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown and the cheese is bubbly. Tip: Keep an eye on them after the 15-minute mark to prevent burning.
7. Allow the chips to cool on the baking sheet for 5 minutes; they’ll crisp up further as they cool. Tip: Patience is key here for achieving the perfect crunch.
8. Transfer the chips to a serving plate and enjoy immediately for the best texture and flavor. Tip: These are best served fresh but can be stored in an airtight container for up to 2 days.

Light and airy with a satisfying crunch, these Round Zucchini and Parmesan Chips are a testament to the beauty of simple ingredients transformed into something extraordinary. Serve them as an elegant appetizer with a drizzle of balsamic glaze or alongside your favorite dip for a snack that’s sure to impress.

Round Zucchini and Shrimp Scampi

Gracefully combining the delicate flavors of the sea with the garden’s bounty, this Round Zucchini and Shrimp Scampi is a dish that sings of summer’s abundance. Its light yet luxurious profile makes it perfect for al fresco dining or a sophisticated weeknight dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined (I always look for sustainably sourced shrimp for the best flavor and peace of mind)
• 2 medium round zucchinis, sliced into 1/4-inch rounds (their compact shape holds up beautifully in the sauté)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 cloves garlic, minced (freshly minced garlic makes all the difference here)
• 1/2 cup dry white wine (a crisp Sauvignon Blanc works wonders)
• 1/4 cup fresh parsley, finely chopped (for that burst of color and freshness)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• Salt to taste (I prefer sea salt for its clean, mineral quality)
• 1 lemon, juiced (about 2 tbsp, for that essential bright finish)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and red pepper flakes, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
3. Increase the heat to medium-high and add the shrimp, cooking until they just turn pink, about 2 minutes per side. Tip: Avoid overcrowding the skillet to ensure each shrimp gets a perfect sear.
4. Remove the shrimp from the skillet and set aside. In the same skillet, add the round zucchini slices, sautéing until lightly golden, about 3 minutes per side. Tip: Let the zucchini sit undisturbed for a minute to get a nice sear.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet, and let it reduce by half, about 2 minutes.
6. Return the shrimp to the skillet, tossing to combine with the zucchini and wine reduction. Cook for an additional minute to warm through.
7. Remove from heat and stir in the fresh parsley and lemon juice. Season with salt to taste. Tip: The lemon juice not only adds brightness but also balances the richness of the olive oil.

This dish boasts a harmonious blend of textures—the tender shrimp, the slightly crisp zucchini, and the silky sauce clinging to each bite. Serve it over a bed of al dente linguine or alongside crusty bread to soak up every last drop of the flavorful sauce.

Round Zucchini and Bacon Hash

Vibrant and versatile, this Round Zucchini and Bacon Hash brings a delightful twist to your morning routine or brunch spread, combining the earthy sweetness of zucchini with the smoky richness of bacon for a dish that’s as satisfying as it is visually appealing.

Ingredients

• 2 medium round zucchinis, diced into 1/2-inch pieces (their compact shape holds up beautifully in the hash)
• 4 slices thick-cut bacon, chopped (I swear by the smoky depth of applewood-smoked bacon here)
• 1 small yellow onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1/2 tsp salt (I prefer fine sea salt for its even distribution)
• 1/4 tsp freshly ground black pepper (freshly ground adds a brighter flavor)
• 1/4 tsp smoked paprika (for a hint of warmth and color)
• 2 large eggs (room temperature eggs blend more smoothly)

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5-7 minutes, stirring occasionally. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
2. Add the extra virgin olive oil to the bacon drippings in the skillet. Increase the heat to medium-high and add the diced zucchini and onion. Cook, stirring occasionally, until the zucchini is golden and the onion is translucent, about 8-10 minutes.
3. Stir in the minced garlic, salt, black pepper, and smoked paprika. Cook for an additional 1-2 minutes until the garlic is fragrant.
4. Return the crispy bacon to the skillet and stir to combine with the zucchini mixture. Make two wells in the hash and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes for runny yolks.
5. Just before serving, give the skillet a gentle shake to ensure nothing sticks. The hash is best enjoyed immediately, with the creamy yolks adding a luxurious sauce to the crispy zucchini and bacon. For an extra touch, serve with a sprinkle of fresh herbs or a side of crusty bread to soak up the flavors.

Round Zucchini and Sweet Potato Curry

Zesty and vibrant, this Round Zucchini and Sweet Potato Curry is a celebration of flavors that brings a comforting warmth to any table. Its rich, aromatic sauce clings lovingly to the tender vegetables, making each bite a delightful experience.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large round zucchini, diced into 1-inch pieces (their shape adds a playful texture)
• 1 medium sweet potato, peeled and cubed (about 2 cups, for that perfect sweetness)
• 1 onion, finely chopped (I love the sweetness it brings when caramelized)
• 2 cloves garlic, minced (freshly minced releases the best aroma)
• 1 tbsp curry powder (a good quality one makes all the difference)
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 cup vegetable broth (homemade or low-sodium preferred)
• Salt, to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the garlic and curry powder, cooking for 1 minute until fragrant, to bloom the spices.
4. Add the sweet potato and zucchini, tossing to coat in the spice mixture, and cook for 2 minutes to slightly soften.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the vegetables are fork-tender.
7. Season with salt, starting with 1/2 tsp, then adjust to your liking, stirring well to combine.

The curry boasts a velvety texture with chunks of sweet potato and zucchini that melt in your mouth. Serve it over a bed of fluffy jasmine rice or with naan bread to soak up every last bit of the aromatic sauce.

Round Zucchini and Chickpea Salad

Zesty and vibrant, this Round Zucchini and Chickpea Salad is a celebration of summer’s bounty, offering a refreshing crunch and a medley of flavors that dance on the palate. Perfect for al fresco dining, it’s a dish that marries simplicity with sophistication.

Ingredients

• 2 cups round zucchini, thinly sliced (I love the slight sweetness they bring)
• 1 can (15 oz) chickpeas, drained and rinsed (for that perfect bite)
• 1/4 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp lemon juice, freshly squeezed (brightens the dish beautifully)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper, freshly ground (adds a subtle warmth)
• 1/4 cup fresh mint leaves, chopped (for a burst of freshness)
• 1/4 cup feta cheese, crumbled (adds a creamy, tangy contrast)

Instructions

1. In a large mixing bowl, combine the sliced zucchini and chickpeas.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until emulsified.
3. Pour the dressing over the zucchini and chickpeas, tossing gently to coat every piece evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld together.
5. Just before serving, sprinkle the chopped mint and crumbled feta cheese over the salad for added flavor and texture.

Unbelievably fresh and satisfying, this salad boasts a delightful contrast between the crisp zucchini and creamy chickpeas, with the mint and feta adding layers of flavor. Serve it atop a toasted slice of sourdough for a heartier meal or as is for a light, refreshing side.

Round Zucchini and Almond Cake

Kaleidoscopic in flavor and texture, this Round Zucchini and Almond Cake is a testament to the beauty of seasonal baking, marrying the subtle earthiness of zucchini with the rich, nutty depth of almonds for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups grated round zucchini (packed, then squeezed dry—trust me, this step is crucial for texture)
• 1 cup almond flour (for that irreplaceable nutty essence)
• 1/2 cup all-purpose flour (I like to sift it for a lighter crumb)
• 3/4 cup granulated sugar (adjust slightly if you prefer a less sweet cake)
• 1/2 cup extra virgin olive oil (my go-to for moisture and a hint of fruitiness)
• 3 large eggs (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure, for the best aroma)
• 1/2 tsp baking powder (aluminum-free to avoid any metallic taste)
• 1/4 tsp salt (just a pinch to balance the sweetness)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt until well combined.
3. In another bowl, beat the eggs, sugar, and vanilla extract on medium speed until pale and slightly thickened, about 3 minutes.
4. Gradually drizzle in the olive oil while continuing to beat, ensuring it’s fully incorporated into the egg mixture.
5. Fold the dry ingredients into the wet mixture with a spatula, mixing just until no flour streaks remain—overmixing can lead to a dense cake.
6. Gently stir in the grated zucchini until evenly distributed throughout the batter.
7. Pour the batter into the prepared pan, smoothing the top with the spatula for an even bake.
8. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Remarkably moist with a tender crumb, this cake boasts a delicate balance of flavors, with the zucchini adding a subtle freshness and the almonds providing a comforting richness. Serve it dusted with powdered sugar or alongside a dollop of whipped cream for an extra indulgent treat.

Conclusion

Perfect for any meal, our roundup of 18 zucchini recipes offers something for every taste and occasion. From savory dishes to sweet treats, these recipes are sure to inspire your next kitchen adventure. We’d love to hear which ones become your favorites—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love by pinning it on Pinterest. Happy cooking!

Bella Bacinos