This page brings together five zucchini dishes that move from creamy pasta and roasted vegetables to stuffed mains, skillet cooking, and a sweet quick bread.
Each recipe uses zucchini in a different way, with simple oven, stovetop, or mixing-bowl methods that keep the focus on the dish itself.
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- Oven Baked 4-Ingredient Boursin Zucchini Pasta
- Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
- Oven-Baked 4-Ingredient Beef Stuffed Zucchini
- Sauteed Parmesan Zucchini and Yellow Squash
- Snickerdoodle Zucchini Bread
Oven Baked 4-Ingredient Boursin Zucchini Pasta
This baked pasta combines uncooked short pasta, zucchini half-moons, and a full round of Boursin cheese in one casserole dish. Broth is poured over the ingredients so most of the pasta sits submerged, and the covered dish bakes before the cheese is stirred in to become a sauce.
After the first bake, the foil comes off and the mixture returns to the oven until the pasta is tender and the liquid has reduced. A vigorous stir at the end helps the melted Boursin turn smooth and creamy, and the pasta rests briefly before serving.
Get the full Oven Baked 4-Ingredient Boursin Zucchini Pasta recipe
Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes
Zucchini, yellow squash, cherry tomatoes, garlic, and Parmesan are tossed together and roasted on a lined baking sheet. The vegetables are spread in a single layer so they cook evenly, and salt and pepper are added before the pan goes into the oven.
A halfway stir helps the vegetables caramelize more evenly as they roast. When they come out tender and slightly browned, they are transferred to a serving dish and finished with fresh basil or parsley for color and freshness.
Get the full Roasted Garlic-Parmesan Zucchini, Squash, and Tomatoes recipe
Oven-Baked 4-Ingredient Beef Stuffed Zucchini
This stuffed zucchini dish starts by hollowing zucchini halves into boats, leaving enough flesh to hold their shape in the baking dish. A seasoned ground beef mixture is pressed into the channels, then marinara is poured around and between the filled zucchini before the pan is covered with foil.
The first bake softens the zucchini and cooks the beef most of the way through. After the foil is removed, mozzarella is sprinkled over the tops and the dish returns to the oven until the cheese melts and browns lightly, then it rests before serving with sauce spooned over each portion.
Get the full Oven-Baked 4-Ingredient Beef Stuffed Zucchini recipe
Sauteed Parmesan Zucchini and Yellow Squash
This stovetop side dish uses zucchini and yellow squash sliced into rounds and cooked with garlic, onion, and olive oil in a sauté pan. The garlic is added first for just a moment, followed quickly by the onion, before the sliced vegetables are stirred in to coat them evenly.
The squash cooks while being stirred until it is browned and tender, with a little color from the hot pan. Off the heat, Parmesan is tossed through the vegetables, and the finished dish is seasoned with salt and pepper before serving warm.
Get the full Sauteed Parmesan Zucchini and Yellow Squash recipe
Snickerdoodle Zucchini Bread
This quick bread folds grated zucchini into a batter built from granulated sugar, brown sugar, oil, eggs, vanilla, flour, baking powder, baking soda, salt, and cinnamon. The zucchini is squeezed first to remove excess moisture, which helps keep the loaf from turning soggy.
A cinnamon-sugar topping is sprinkled over the batter before it goes into a greased loaf pan. The bread bakes until a toothpick comes out clean, then cools briefly in the pan before moving to a rack and being sliced for serving.
