63 Zucchini Recipes to Make for Breakfast, Lunch, Dinner and, Well, Anytime You’re Feeling Snacky

When that fry craving hits (and you know it will), whip up this healthier version instead of the usual deep-fried taters.

Amazing news: This whole thing is for you, and makes a mean breakfast, lunch or dinner.

This savory pie is basically foolproof, thanks to premade pie crust.

A healthy coating of homemade basil pesto takes zucchini noodles to a whole new level.

Skip the rice in favor of squash. It’s flavorful and filling, and it comes together in no time.

This has all the cheesiness but none of the carbs of the original, thanks to sneaky zucchini ribbons.

All you need is one bowl to mix the ingredients and a little patience as the loaf bakes.

Call it summer on a plate. Just don’t skimp on the fresh basil (or cheese).

Rice is nice, but when faced with an abundance of zucchini, you can transform it into an equally delicious (and easy-to-make) side.

Love cooking, but hate doing dishes? We found your dream dinner, and it’s ready in 30 minutes.

While the traditional French version of this dish is slow-cooked on the stove, ours is delightfully hands-off.

While we wish we could eat pasta every night, we’ll settle for this lighter version instead.

Sorry, potatoes. There’s a new snack in town.

The Barefoot Contessa adds basmati rice and two different types of cheese to keep this dish interesting (and decadent).

All it takes is 15 minutes to transform some gorgeous seasonal produce into an even more stunning salad.

Eat it in a bowl for a quick lunch, serve it as a side dish with grilled meat or add a poached egg and call it breakfast. How versatile is that?

This pie starts with store-bought seeded flatbread, which remains crisp underneath a pile of thinly shaved summery vegetables.

These enchiladas have a secret: They’re made with zucchini instead of tortillas, so they have all the gooey, cheesy goodness, minus the carbs.

If you want a vegetarian version of this one, simply omit the beef. Having seconds is optional…but encouraged.

Here’s proof that plant-based cooking doesn’t have to be difficult or time-consuming.

Balance out the rich and juicy meatballs with these vitamin A- and C-packed zoodles.

One taste of the peanut-tamari sauce and you’ll wonder what you were missing all this time.

Mixing spiralized zucchini into the spaghetti ramps up the vegetable content, but still has a similar flavor and texture to the original pasta dish.

This lightning-fast salad pairs marinated feta with raw zucchini for a new take on the summer squash.

When it’s too damn hot to turn on the stove, just don’t. These zucchini noodles require zero cooking.

Even if you’re not on the keto diet, you won’t be able to resist these cuties.

When the farmers market (or your backyard garden) is overflowing with zucchini, there’s only one thing to do: make noodles.

Introducing the clean-eating version of your favorite comfort food.

The creamy sauce is spicy, but you can make it mild by omitting the chile (if you really want).

This beauty has the same cheesy goodness you crave (and then some), minus the hours of assembly time the traditional version requires.

Buttery and bright but without all the carbs (so you can eat it every night if you want to).

One of the biggest benefits of zucchini noodles is that you can load them with as much creamy, dreamy sauce as you like.

The pesto is made from spinach and arugula, which is just as flavorful as basil but not quite as expensive.

It’s like our grocery-store guilty pleasure, but a million times healthier.

Hands-off dinners and almost-zero dishes, these are a few of our favorite things. This meal delivers on both fronts.

This would be just as at home in a holiday spread as it is on an alfresco dinner table.

If you can get your hands on squash blossoms at the farmers market, lucky you.

The veggies are simply roasted with some olive oil, all in the same pan, so they’re as easy to throw together as they are pretty.

Polenta feels super fancy and luxurious, but it’s surprisingly quick and versatile. Plus, you can make it as veggie-forward as you so desire.

Since everything gets cooked in one appliance, you won’t heat up the entire house while channeling your inner nonna.

The rice cakes are chewy, sticky and absorb the flavors that surround them, so the sauce is extra important (and tasty).

The bird and the veggies all get cooked on the same grates, so everything is ready at the same time.

You can’t have ROYGBIV without the green, and thus, the zucchini.

Any veggies will work here, but when zucchini are in season, they’re *chef’s kiss*

They’re savory, crispy and hard to walk away from. Good thing they’re healthy too.

Inspired by a centuries-old Ayurvedic dish, this stew is energizing and tummy settling, and won’t weigh you down.

Peel raw zucchini into crisp-tender ribbons, add tart lemon juice and mustard and finish with a little Parmesan cheese. Suddenly you’ve got a meal that’s even better than a bowl of pasta.

Freekeh is an ancient grain that adds body and protein to this veggie-packed soup.

This whole dish is ready in about 15 minutes, and it’ll be gone from the table even faster than that.

We’ll look the other way if you want to lick the bowl.

When the produce is good, you don’t need to complicate things.

We love the way the cheese gets all melty when it hits the squash.

When you have more zucchini than you know what to do with, every day is Taco Tuesday.

Some muffins are just cupcakes without frosting. These guys just taste like it.

This creamy dish is worth the (nonstop) stirring.

Low-carb, yet every bit as satisfying as the real deal. Bonus: You don’t need a spiralizer to make these zucchini noodles—a vegetable peeler will get the job done.

You had us at mac and cheese (and again at oven-fried).

This one goes out to the lazy summer cooks (aka all of us). It takes 20 minutes from start to finish.

It’s like summertime in pie form, and we can’t get enough.

Make all the salsa and corn salad ahead of time; thank us later.

The secret ingredient in the tangy dressing is sumac, a Middle Eastern ingredient that adds a bright, citrusy kick.

Is it wrong that we want to marry this dish? Nope, we didn’t think so.

ABD: Always be dipping…in garlic-dill sauce, of course.