20 Delicious Large Zucchini Recipes for Summer

Summer’s bounty brings us the humble yet versatile large zucchini, a veggie that’s begging to be the star of your next meal! Whether you’re whipping up a quick weeknight dinner or hosting a backyard BBQ, our roundup of 20 Delicious Large Zucchini Recipes is your ticket to seasonal deliciousness. From comforting bakes to fresh, zesty dishes, get ready to fall in love with zucchini all over again. Let’s dive in!

Stuffed Large Zucchini with Ground Turkey and Quinoa

Unbelievably, I stumbled upon this recipe during a late-night fridge raid, aiming to use up a giant zucchini my neighbor gifted me. It’s since become a summer staple in my house, blending comfort with a healthy twist.

Ingredients

• Large zucchini – 2
• Ground turkey – 1 lb
• Quinoa – 1 cup
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Tip: Leave a thin layer of flesh inside to prevent the boats from becoming too soft.
3. Brush the zucchini boats with 1 tbsp olive oil and sprinkle with ½ tsp salt. Place them on a baking sheet.
4. In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
5. Add the ground turkey to the skillet. Cook for 5 minutes, breaking it apart with a spoon, until no longer pink. Tip: Season the turkey with the remaining salt and pepper as it cooks for even flavor.
6. Stir in the cooked quinoa and half of the Parmesan cheese into the turkey mixture. Tip: For extra fluffy quinoa, rinse it under cold water before cooking.
7. Divide the turkey and quinoa mixture evenly among the zucchini boats. Top with the remaining Parmesan cheese.
8. Bake for 25 minutes, or until the zucchini is tender and the cheese is golden brown.

Every bite of these stuffed zucchinis offers a delightful contrast between the creamy filling and the slightly crisp zucchini. Serve them with a side of fresh salad for a complete meal, or enjoy as is for a light yet satisfying dinner.

Large Zucchini and Cheese Casserole

Now, I don’t know about you, but there’s something incredibly comforting about a cheesy, veggie-packed casserole that’s both easy to make and delicious. I stumbled upon this Large Zucchini and Cheese Casserole recipe during a summer glut of zucchini from my garden, and it’s been a staple ever since.

Ingredients

• Zucchini – 3 large, sliced
• Cheddar cheese – 2 cups, shredded
• Eggs – 3
• Milk – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Layer the sliced zucchini evenly in the bottom of the prepared baking dish.
3. In a medium bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
4. Pour the egg mixture over the zucchini, ensuring it’s evenly distributed.
5. Sprinkle the shredded cheddar cheese on top, covering the zucchini and egg mixture completely.
6. Bake in the preheated oven for 35-40 minutes, or until the cheese is bubbly and golden brown.
7. Let the casserole cool for 5 minutes before serving to allow it to set properly.

Ultimate comfort in every bite, this casserole turns out creamy with a slight crunch from the zucchini. Try serving it with a side of crusty bread or over a bed of greens for a lighter meal.

Grilled Large Zucchini with Lemon and Herbs

Nothing beats the simplicity and freshness of grilled vegetables, especially when it’s zucchini season. I remember the first time I tried grilling zucchini with just a hint of lemon and herbs; it was a game-changer for my summer BBQs. Here’s how I make it, ensuring every bite is packed with flavor.

Ingredients

• Large zucchini – 2
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Garlic powder – 1 tsp
• Dried oregano – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Slice the zucchini lengthwise into ½-inch thick planks.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, dried oregano, and salt.
4. Brush both sides of the zucchini planks with the olive oil mixture.
5. Place the zucchini on the grill. Grill for 4-5 minutes on each side, or until you see nice grill marks and the zucchini is tender.
6. Remove from the grill and let it rest for 2 minutes before serving.

Always amazed at how the lemon and herbs bring out the natural sweetness of the zucchini. The edges get slightly crispy, while the inside stays juicy and tender. Try serving it over a bed of quinoa or alongside grilled chicken for a complete meal.

Large Zucchini Bread with Walnuts and Cinnamon

Very few things bring me as much joy as baking on a lazy Sunday afternoon, especially when it involves transforming humble zucchini into something unexpectedly delightful. This Large Zucchini Bread with Walnuts and Cinnamon is a testament to how simple ingredients can create magic in the kitchen.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Eggs – 2
• Zucchini – 1 large, grated
• Walnuts – ½ cup, chopped
• Cinnamon – 1 tsp
• Baking soda – 1 tsp
• Salt – ½ tsp
• Vegetable oil – ½ cup

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining the pan with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, beat the eggs, then mix in the grated zucchini and vegetable oil. Tip: Squeeze excess moisture from the zucchini to prevent a soggy loaf.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. Fold in the chopped walnuts. Tip: Overmixing can lead to a tough bread, so stir until the flour is just incorporated.
5. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

You’ll love how this bread strikes the perfect balance between moist and fluffy, with the walnuts adding a delightful crunch. Serve it warm with a dollop of cream cheese for an extra indulgent treat.

Large Zucchini Lasagna with Ricotta and Mozzarella

This summer, I found myself drowning in zucchini from my garden, leading me to create this Large Zucchini Lasagna with Ricotta and Mozzarella. It’s a lighter take on the classic, packed with flavor and perfect for using up those oversized zucchinis.

Ingredients

• Zucchini – 2 large, sliced lengthwise
• Ricotta cheese – 15 oz
• Mozzarella cheese – 2 cups, shredded
• Marinara sauce – 2 cups
• Egg – 1
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the zucchini lengthwise into ¼ inch thick strips. Tip: Use a mandoline for even slices.
3. In a bowl, mix ricotta, egg, salt, and black pepper until well combined.
4. Spread ½ cup of marinara sauce at the bottom of a 9×13 inch baking dish.
5. Layer half of the zucchini slices over the sauce.
6. Spread half of the ricotta mixture over the zucchini.
7. Sprinkle 1 cup of mozzarella over the ricotta.
8. Repeat the layers: sauce, zucchini, ricotta, and mozzarella.
9. Cover with foil and bake for 25 minutes. Tip: The foil prevents the cheese from burning.
10. Remove the foil and bake for another 20 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.

So, this lasagna turns out incredibly creamy with a slight crunch from the zucchini. Serve it with a crisp salad for a complete meal that celebrates summer produce.

Large Zucchini Fritters with Garlic Yogurt Sauce

Zucchini has always been my go-to summer vegetable, not just for its versatility but for the way it transforms into something utterly delicious with just a few simple ingredients. Today, I’m sharing my take on Large Zucchini Fritters with Garlic Yogurt Sauce, a dish that’s as satisfying to make as it is to eat. It’s a recipe that reminds me of lazy Sunday brunches with friends, where the fritters disappear as quickly as I can make them.

Ingredients

• Zucchini – 2 large
• Flour – 1 cup
• Eggs – 2
• Salt – ½ tsp
• Olive oil – ¼ cup
• Yogurt – 1 cup
• Garlic – 2 cloves

Instructions

1. Grate the zucchini using the large holes of a box grater.
2. Squeeze the grated zucchini in a clean towel to remove as much moisture as possible. Tip: This step is crucial for crispy fritters.
3. In a large bowl, mix the zucchini, flour, eggs, and salt until well combined.
4. Heat olive oil in a large skillet over medium heat (350°F).
5. Drop ¼ cup portions of the zucchini mixture into the skillet, flattening slightly with the back of a spoon.
6. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
7. For the garlic yogurt sauce, mince the garlic and mix it with yogurt in a small bowl. Tip: Let the sauce sit for 10 minutes to allow the flavors to meld.
8. Serve the fritters hot with the garlic yogurt sauce on the side.

Perfectly crispy on the outside and tender on the inside, these fritters are a delightful contrast of textures. The garlic yogurt sauce adds a creamy, tangy kick that elevates the dish. Try serving them atop a bed of mixed greens for a light, summery meal.

Large Zucchini and Tomato Gratin

Warm summer evenings always have me craving dishes that are both hearty and fresh, and this Large Zucchini and Tomato Gratin hits the spot perfectly. I remember the first time I made it, the aroma filled my kitchen, promising a meal that’s as comforting as it is vibrant.

Ingredients

• Zucchini – 2 large, sliced
• Tomatoes – 3 large, sliced
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the zucchini and tomato slices with olive oil, garlic, salt, and black pepper until evenly coated.
3. Arrange the slices alternately in a baking dish, overlapping slightly for a layered effect.
4. Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
5. Bake for 25 minutes, or until the cheese is bubbly and golden brown.
6. Let the gratin sit for 5 minutes before serving to allow the layers to set.

Golden and bubbling right out of the oven, this gratin is a beautiful mess of melted cheese and tender vegetables. The zucchini brings a slight crunch, while the tomatoes soften into a sweet, jammy layer underneath. Serve it with a crisp green salad or crusty bread to soak up all the delicious juices.

Large Zucchini Noodles with Pesto and Cherry Tomatoes

This summer, I found myself drowning in zucchini from my garden, leading me to create this light yet satisfying dish. Large zucchini noodles with pesto and cherry tomatoes quickly became my go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• Large zucchini – 2
• Basil pesto – ½ cup
• Cherry tomatoes – 1 cup
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Using a spiralizer, turn the zucchini into noodles. If you don’t have a spiralizer, a vegetable peeler works to create wide, flat noodles.
2. Heat olive oil in a large pan over medium heat (350°F) for 1 minute until shimmering.
3. Add the zucchini noodles to the pan, sautéing for 3-4 minutes until just tender but still crisp. Tip: Overcooking will make them mushy.
4. While the noodles cook, halve the cherry tomatoes. Tip: A serrated knife makes this easier and safer.
5. Remove the pan from heat and gently stir in the pesto and cherry tomatoes until everything is evenly coated. Tip: Adding pesto off the heat preserves its fresh flavor.
6. Season with salt, tossing once more to combine.

Ready in minutes, this dish offers a delightful crunch from the zucchini, balanced by the creamy pesto and bursts of sweetness from the tomatoes. For an extra touch, top with grated Parmesan or serve alongside grilled chicken for added protein.

Large Zucchini and Corn Soup

Zucchini has always been my go-to summer vegetable, not just for its versatility but for how it magically transforms into something comforting in soups. This Large Zucchini and Corn Soup is a testament to that, blending simplicity with heartiness in every spoonful.

Ingredients

• Large zucchini – 2, diced
• Corn kernels – 2 cups
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Add diced zucchini and corn kernels to the pot, stirring to coat them in the oil and garlic.
4. Pour in vegetable broth, then season with salt and black pepper, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the zucchini is tender.
6. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches if necessary.
7. Tip: For a chunkier texture, blend only half the soup and leave the rest as is.
8. Tip: If the soup is too thick, add a little more broth or water until desired consistency is reached.
9. Tip: Taste and adjust seasoning before serving, as the sweetness of the corn can vary.

Here’s the thing about this soup—it’s creamy without any cream, thanks to the blended zucchini, and the corn adds a subtle sweetness that’s just irresistible. Serve it with a sprinkle of fresh herbs or a dollop of Greek yogurt for an extra layer of flavor.

Large Zucchini Pizza Crust with Toppings

Sometimes, the best pizza nights are the ones where you ditch the traditional dough and go for something a bit lighter. That’s exactly what I did last summer when my garden was overflowing with zucchini, and let me tell you, this Large Zucchini Pizza Crust with Toppings was a game-changer. It’s crispy, flavorful, and a fantastic way to sneak in some veggies.

Ingredients

• Large zucchini – 2, grated
• Egg – 1
• Shredded mozzarella cheese – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Pepper – ¼ tsp
• Pizza sauce – ½ cup
• Toppings of choice – 1 cup

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for a crispy crust.
3. In a large bowl, mix the dried zucchini, egg, mozzarella, salt, and pepper until well combined.
4. Spread the mixture onto the prepared baking sheet, shaping it into a large, thin circle. Drizzle with olive oil.
5. Bake for 25 minutes or until the edges are golden and crispy. Flip the crust halfway through for even cooking.
6. Remove from the oven and spread pizza sauce evenly over the crust. Add your favorite toppings.
7. Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.

Here’s the thing about this zucchini pizza crust—it’s surprisingly sturdy, with a texture that’s crisp on the outside and tender inside. The flavor is subtly sweet from the zucchini, making it a perfect base for bold toppings. Try serving it with a side of fresh arugula for a complete meal that feels indulgent yet wholesome.

Large Zucchini and Chickpea Curry

Remember those evenings when you’re craving something hearty yet healthy, and the clock is ticking? That’s when this Large Zucchini and Chickpea Curry becomes my go-to. It’s a dish that’s as forgiving as it is flavorful, perfect for those ‘I need dinner now’ moments.

Ingredients

• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Large zucchini – 2, cubed
• Chickpeas – 2 cups, cooked
• Coconut milk – 1 can
• Curry powder – 2 tbsp
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add cubed zucchini to the pot, stirring to combine with the onions and garlic. Cook for 5 minutes until slightly softened.
5. Mix in cooked chickpeas, coconut milk, curry powder, and salt. Bring to a simmer.
6. Reduce heat to low and let the curry simmer uncovered for 20 minutes, stirring occasionally, until the zucchini is tender and the sauce has thickened.
7. Tip: For a deeper flavor, let the curry sit for 10 minutes off the heat before serving.
8. Tip: If the curry is too thick, add a splash of water or vegetable broth to reach your desired consistency.
9. Tip: Garnish with fresh cilantro or a squeeze of lime juice for an extra zing.

Kindly note how the zucchini holds its shape yet melts in your mouth, while the chickpeas add a satisfying bite. Serve this curry over a bed of fluffy rice or with warm naan bread to soak up every last bit of the creamy sauce.

Large Zucchini Muffins with Chocolate Chips

Kicking off the summer with a bang, I found myself staring at a mountain of zucchini from my garden, wondering what to do with it all. That’s when I remembered these Large Zucchini Muffins with Chocolate Chips—a recipe that turns my garden surplus into something my kids actually beg for. It’s a win-win.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking soda – 1 tsp
• Salt – ½ tsp
• Cinnamon – 1 tsp
• Eggs – 2
• Vegetable oil – ½ cup
• Vanilla extract – 1 tsp
• Zucchini, grated – 1 ½ cups
• Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In another bowl, beat the eggs, then mix in the vegetable oil and vanilla extract. Tip: Make sure your eggs are at room temperature for a smoother batter.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to tough muffins, so stop when you no longer see dry flour.
5. Gently stir in the grated zucchini and chocolate chips. Tip: Squeeze excess moisture from the zucchini to prevent soggy muffins.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Unbelievably moist and packed with chocolatey goodness, these muffins have a tender crumb that’s perfectly balanced by the slight crunch of chocolate chips. Serve them warm with a dollop of cream cheese for an extra indulgent treat.

Large Zucchini and Potato Pancakes

Mmm, there’s nothing quite like the comfort of crispy, golden pancakes to start the day, especially when they’re packed with the wholesome goodness of zucchini and potatoes. I remember whipping these up on a lazy Sunday morning, the kitchen filled with the irresistible aroma of frying pancakes, and my family hovering around, eager for the first bite.

Ingredients

• Zucchini – 1 large, grated
• Potatoes – 2 medium, grated
• Eggs – 2
• Flour – 1/2 cup
• Salt – 1 tsp
• Black pepper – 1/2 tsp
• Vegetable oil – 2 tbsp

Instructions

1. Grate the zucchini and potatoes into a large bowl. Tip: Squeeze out excess moisture with your hands to prevent soggy pancakes.
2. Add eggs, flour, salt, and black pepper to the bowl. Mix until well combined.
3. Heat vegetable oil in a large skillet over medium heat (350°F). Tip: Test the oil’s readiness by dropping a small amount of batter in; if it sizzles, it’s ready.
4. Drop 1/4 cup portions of the batter into the skillet, flattening slightly with the back of a spoon.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early; wait until the edges look set.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Unbelievably crispy on the outside yet tender inside, these pancakes are a delightful contrast of textures. Serve them with a dollop of sour cream or applesauce for a touch of sweetness that complements their savory flavor perfectly.

Large Zucchini Stuffed with Sausage and Rice

Kicking off the summer with a bang, I found myself staring at a giant zucchini from my garden, wondering what to do with it. That’s when I remembered my grandma’s stuffed zucchini recipe, a hearty dish that turns this humble veggie into a meal centerpiece.

Ingredients

• Large zucchini – 1
• Italian sausage – 1 lb
• Cooked rice – 1 cup
• Shredded mozzarella cheese – 1 cup
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Cut the zucchini in half lengthwise and scoop out the seeds to create a boat. Tip: Leave a little flesh around the edges to keep it sturdy.
3. Brush the inside of each zucchini half with olive oil and sprinkle with salt and pepper.
4. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Tip: Break it into small pieces as it cooks for even browning.
5. Mix the cooked sausage with the rice and half of the mozzarella cheese.
6. Stuff the zucchini halves with the sausage and rice mixture, then top with the remaining mozzarella.
7. Bake in the preheated oven for 25 minutes, or until the zucchini is tender and the cheese is bubbly and golden. Tip: For extra crispiness, broil for the last 2 minutes.

Golden and cheesy on top with a savory, meaty filling, this stuffed zucchini is a summer delight. Serve it with a side of fresh salad for a complete meal that’s as pleasing to the eye as it is to the palate.

Large Zucchini and Carrot Cake with Cream Cheese Frosting

Zucchini has always been my go-to when I want to sneak some veggies into a dessert. This large zucchini and carrot cake is not only a fantastic way to use up that summer zucchini bounty but also a moist, flavorful treat that’s perfect for any occasion. I remember the first time I made it; my kids had no idea they were eating their vegetables!

Ingredients

• Flour – 2 cups
• Sugar – 1 ½ cups
• Vegetable oil – ½ cup
• Eggs – 3
• Zucchini – 1 ½ cups, grated
• Carrots – 1 cup, grated
• Baking powder – 1 tsp
• Baking soda – ½ tsp
• Salt – ½ tsp
• Cream cheese – 8 oz
• Butter – ¼ cup
• Powdered sugar – 2 cups
• Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add vegetable oil and eggs to the dry ingredients, mixing until just combined.
4. Fold in grated zucchini and carrots until evenly distributed throughout the batter.
5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake cools, beat cream cheese and butter together until smooth.
7. Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until the frosting is fluffy.
8. Once the cake is completely cool, spread the cream cheese frosting evenly over the top.

Just out of the oven, this cake is incredibly moist with a perfect balance of sweetness and spice. The cream cheese frosting adds a tangy contrast that makes each bite irresistible. Try serving it with a scoop of vanilla ice cream for an extra special treat!

Large Zucchini and Beef Stir Fry

Back when I first started cooking, I was all about simplicity and flavor, and this Large Zucchini and Beef Stir Fry quickly became a weeknight staple. It’s the perfect dish when you’re craving something hearty yet healthy, and trust me, it’s as easy as it is delicious.

Ingredients

• Beef – 1 lb, thinly sliced
• Large zucchini – 2, sliced into half-moons
• Soy sauce – 2 tbsp
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced beef to the skillet, spreading it out in a single layer. Cook for 2-3 minutes without stirring to allow it to brown.
3. Flip the beef slices and cook for another 2 minutes until browned on the other side. Tip: Don’t overcrowd the pan to ensure each piece gets nicely seared.
4. Add minced garlic to the skillet and stir for 30 seconds until fragrant.
5. Toss in the zucchini slices and stir fry for 4-5 minutes until they’re just tender but still crisp. Tip: Keep the heat high to get a slight char on the zucchini for extra flavor.
6. Pour in the soy sauce and sprinkle salt over the mixture. Stir everything together for another minute to combine. Tip: Taste and adjust the seasoning if needed, but remember the soy sauce already adds saltiness.
7. Remove from heat and let it sit for a minute before serving to allow the flavors to meld.

Here’s the deal: the beef is juicy, the zucchini has a slight crunch, and the soy sauce ties it all together with its umami goodness. Try serving it over a bed of steamed rice or quinoa for a complete meal that’ll satisfy any craving.

Large Zucchini and Goat Cheese Tart

Remember those lazy summer afternoons when the garden was overflowing with zucchini, and you had no idea what to do with them all? That’s exactly how this Large Zucchini and Goat Cheese Tart came to be in my kitchen. It’s a perfect way to showcase summer’s bounty in a dish that’s as beautiful as it is delicious.

Ingredients

• Puff pastry – 1 sheet
• Zucchini – 2 large, thinly sliced
• Goat cheese – 8 oz
• Egg – 1, beaten
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C). Unroll the puff pastry sheet onto a baking tray lined with parchment paper.
2. Spread the goat cheese evenly over the puff pastry, leaving a 1-inch border around the edges.
3. Arrange the zucchini slices in overlapping rows on top of the goat cheese. Tip: For an extra crispy crust, brush the edges of the pastry with the beaten egg.
4. Drizzle the olive oil over the zucchini, then sprinkle with salt and black pepper.
5. Bake for 25-30 minutes, or until the pastry is golden and puffed. Tip: Rotate the tray halfway through baking for even cooking.
6. Let the tart cool for 5 minutes before slicing. Tip: A sharp pizza cutter makes slicing through the crispy pastry a breeze.

Now, this tart is a masterpiece of textures—crispy, flaky pastry meets creamy goat cheese and tender zucchini. Serve it warm with a drizzle of balsamic glaze for an extra touch of elegance, or enjoy it as is for a simple, satisfying meal.

Large Zucchini and Shrimp Scampi

Zucchini has always been my go-to summer squash, not just for its versatility but for how it magically turns any dish into a lighter, fresher version of itself. Today, I’m combining it with shrimp scampi for a dish that’s as effortless to make as it is impressive to serve.

Ingredients

• Large zucchini – 2, sliced into half-moons
• Shrimp – 1 lb, peeled and deveined
• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Lemon juice – 2 tbsp
• White wine – 1/2 cup
• Salt – 1/2 tsp
• Red pepper flakes – 1/4 tsp
• Parsley – 2 tbsp, chopped

Instructions

1. Heat a large skillet over medium heat and melt 2 tbsp of butter.
2. Add the zucchini slices and cook for 5 minutes, stirring occasionally, until they start to soften.
3. Push the zucchini to one side of the skillet and add the remaining 2 tbsp of butter to the other side.
4. Once the butter melts, add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
5. Add the shrimp to the skillet, cooking for 2 minutes on each side until they turn pink.
6. Pour in the white wine and lemon juice, bringing the mixture to a simmer for 2 minutes to reduce slightly.
7. Sprinkle with salt and toss everything together, ensuring the zucchini and shrimp are evenly coated.
8. Remove from heat and stir in the chopped parsley.

Buttery, garlicky, and with just the right amount of kick from the red pepper flakes, this dish is a celebration of summer flavors. Serve it over a bed of angel hair pasta or with a crusty loaf of bread to soak up every last drop of that delicious sauce.

Large Zucchini and Blueberry Smoothie

Over the years, I’ve experimented with countless smoothie combinations, but the Large Zucchini and Blueberry Smoothie stands out for its unique blend of flavors and health benefits. It’s a refreshing way to start the day or a perfect post-workout refresher, and today, I’m excited to share this simple yet delicious recipe with you.

Ingredients

• Large zucchini – 1, peeled and chopped
• Blueberries – 1 cup
• Almond milk – 1 cup
• Honey – 1 tbsp
• Ice cubes – ½ cup

Instructions

1. Place the chopped zucchini, blueberries, almond milk, honey, and ice cubes into a blender.
2. Blend on high speed for 1 minute, or until the mixture is smooth and no chunks remain. Tip: If the smoothie is too thick, add a little more almond milk to reach your desired consistency.
3. Pour the smoothie into a glass and serve immediately. Tip: For an extra chill, place your glass in the freezer for 5 minutes before serving.
4. Enjoy your Large Zucchini and Blueberry Smoothie right away for the best flavor and texture. Tip: Garnish with a few fresh blueberries on top for a beautiful presentation.

Combining the subtle sweetness of zucchini with the tartness of blueberries creates a surprisingly delightful flavor profile. This smoothie is not only vibrant and creamy but also packed with nutrients, making it a fantastic choice for a healthy breakfast or snack. Try serving it in a hollowed-out zucchini for a fun and eco-friendly presentation.

Large Zucchini and Almond Flour Cookies

Afternoon cravings hit me hard today, and I found myself staring at a giant zucchini from my garden, wondering how to turn it into something sweet. That’s how these Large Zucchini and Almond Flour Cookies came to life—soft, chewy, and just the right amount of sweet, with a nutty undertone that makes them irresistible.

Ingredients

• Large zucchini – 1 cup, grated
• Almond flour – 2 cups
• Eggs – 2
• Maple syrup – ¼ cup
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated zucchini, almond flour, eggs, maple syrup, vanilla extract, baking soda, and salt. Mix until well combined. Tip: Squeeze excess moisture from the zucchini before adding it to the mix for a better cookie texture.
3. Using a tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: Flatten each cookie slightly with the back of the spoon for even baking.
4. Bake for 12-15 minutes, or until the edges are golden brown. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Delightfully moist with a subtle crunch from the almond flour, these cookies are a perfect afternoon snack. Try serving them with a dollop of coconut cream for an extra indulgent treat.

Conclusion

We hope this roundup of 20 delicious large zucchini recipes inspires your summer cooking! From savory dishes to sweet treats, there’s something for everyone to enjoy. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!