This page brings together five zucchini recipes that move from breakfast baking to easy skillet cooking and savory casseroles. Each one uses zucchini in a different way, from shredded and undrained batter to browned slices finished with herbs and cheese.
The recipes below include a frosted dessert, a vegetable skillet, a cornbread-style bake, tender biscuits, and warmly spiced muffins. Several rely on simple mixing or quick stovetop steps that let the zucchini blend into the finished dish.
Find your recipe
- Zucchini Brownies
- Skillet Zucchini and Mushrooms
- Zucchini Cornbread Casserole
- Zucchini Drop Biscuits
- Zucchini Muffins
Zucchini Brownies
These zucchini brownies turn finely grated, undrained zucchini into a very moist chocolate dessert. The batter starts out dry after the wet and dry ingredients are combined, then rests for five minutes so the zucchini can release moisture before it is spread into the pan.
The brownies bake in a greased and floured 9-by-9-inch pan until a toothpick comes out with moist crumbs, not wet batter. After cooling completely, they are topped with a smooth cocoa frosting made from melted butter, milk, powdered sugar, vanilla, and a pinch of salt.
Get the full Zucchini Brownies recipe
Skillet Zucchini and Mushrooms
Skillet zucchini and mushrooms is a simple vegetable side built in stages in one pan. Zucchini is first cooked with salt and pepper until tender and lightly browned, then removed while onion and mushrooms are browned in the same skillet.
Garlic and fresh herbs are stirred in briefly for aroma, then the zucchini returns with a little vegetable broth to reduce slightly. The dish is finished off heat with chopped parsley and grated parmesan, which adds a salty, savory finish.
Get the full Skillet Zucchini and Mushrooms recipe
Zucchini Cornbread Casserole
This zucchini cornbread casserole combines a boxed corn muffin mix with grated zucchini for a soft, savory bake. Sour cream, melted butter, and eggs help bind the mixture, while cheddar cheese and green onions add richness and sharp flavor before it goes into a greased 9-by-13-inch dish.
The casserole bakes at 350°F until the top turns golden brown and a toothpick in the center comes out clean. After a short cooling period, it is ready to serve warm, with the zucchini folded throughout the batter rather than treated as a separate layer.
Get the full Zucchini Cornbread Casserole recipe
Zucchini Drop Biscuits
Zucchini drop biscuits are a savory baked bread with shredded zucchini, cheddar cheese, and green onion mixed into a tender dough. The zucchini is salted, drained for 15 minutes, and squeezed dry before it is added, which helps keep the dough from becoming too wet.
The dry ingredients are sifted together, butter is cut in until crumbly, and then milk, egg, cheese, onion, and zucchini are mixed in just until combined. The dough is scooped into portions and baked on a parchment-lined sheet until golden brown, then served warm.
Get the full Zucchini Drop Biscuits recipe
Zucchini Muffins
These zucchini muffins are lightly sweetened with brown sugar and white sugar, then flavored with cinnamon, nutmeg, and ginger. The batter starts by mixing the dry ingredients, after which oil, vanilla, and egg are stirred in to form a thick, shaggy base before the shredded zucchini is folded through.
The zucchini is added without squeezing out its liquid, which helps keep the muffins moist. The batter is divided into lined cups, topped with raw or turbinado sugar for a crisp finish, and baked until the tops are set and a toothpick comes out clean or with a few dry crumbs.
