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Simple Zucchini Recipes, Please

I'm looking for some simple, no-fry, zucchini recipes.
In particular, I'd like recipes for, but not limited to - roasted zucchini, and zucchini parmesan.
For Zucchini Parmesan, I'm looking to replicate a dish that I was once served. Zucchini halves were topped with either ricotta, or cottage cheese, covered with a slice of melted cheese, and topped with tomatoe sauce . I'm not sure if the zucchini was par-boiled first, or if the ingredients were just put together, and baked in the oven. Does anyone have a more exact recipe for this. I enjoy eggplant parmesan, but this zucchini variation was really good, because it was nice and juicy.
Thanks so much!

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  1. I've done the baked zucchini where I cut them in half, scoop out the centers, fill w/ ricotta mix (like lasagne filling), drizzle tomato sauce over it and some mozzerella. I don't bake the zucchini first. I don't have a recipe, though but use ricotta cheese, egg, parmesan cheese and herbs in the ricotta cheese mix.

    I use zucchini as lasagne noodles, where I slice the zucchini really thin (length wise), put them on an oiled cookie tray, season and bake until slightly dried. Then I use them as the noodles.

    1. If the zuccini was juicy, I'm guessing they may have breaded and fried first?

      1. Bzdhkap, do you have a mandoline? A couple of weeks ago I found some beautiful zucchini and bought several pounds of it. I sliced all of it lengthwise on a mandoline (not too thick, not too thin slices...when held up at one end, the slices wouldn't flop, but would curve gently, if that gives you an idea), and used most of it to make a white "lasagna" using the zucchini ribbons instead of pasta. I used a bechamel base, and leeks and wild mushrooms for the filling. After I finished assembling the lasagna I had a lot of zucchini left, so I made a quick vinaigrette using really good olive oil, lemon juice, crushed garlic and salt and pepper. I lined a baking sheet with foil and laid out the zucchini slices in one layer, and brushed them all over with the vinaigrette. Then I roasted them at 350 until some of the edges were crispy. Before I got a mandoline I would do this with a vegetable peeler, but the slices weren't very even.

        The lasagna was great, if just a little wet at the first serving; it didn't bother me. It had re-absorbed a lot of the moisture when I had leftovers the next day.

        The ribbons were delicious snack food.

        In looking over the dish you described that you are trying to replicate, my guess is that the zucchini was not parboiled. Zucchini is full of moisture, and becomes very juicy and tender at the slightest kiss of oven heat. If you've ever had boiled zucchini, it's just mush, and I would think that par boiling zucchini before putting it in the oven would give it too much of a head start..and will turn the veggie on the grey side too.

        1. A real quick and simple recipe is to halve the zucchini, scoop out the center, fill the center with a red pasta sauce (I like a sauce with cooked ground meat), grate the cheese of your choice on top (Romano, Parmesean, Mozzerella are all good), and bake for about 35-45 min. at 350, until the cheese is browned and the zucchini soft. Yum!

          Or one of my favorite sandwhiches is to take dark pumpernickle bread spread a thin layer of mayo on top, and then stack thin slices of zucchini and yellow squash on top of that. A little bit of a grated white cheese on top of the squash, and then broil in the middle of the oven until the cheese is melted, a separate second slice of bread is toasted, and the squash is soft. Put the empty toasted slice on top of the squash covered slice and voila!

          1. I second the poster who mentioned filling the zucchini. :)

            I love cutting the zucchini in half, scooping out some of the 'innards' and then filling with a mix of red pepper, onion and chopped feta and basil. Then I just broil it until the cheese is golden. Makes an amazing sidedish, and it's a bit out of the ordinary. :)

            1 Reply
            1. re: mrbunsrocks

              I like doing that with just parmesan cheese, breadcrumbs and olive oil. I like baking it for about 10 minutes to soften the zuchini. then plate on top of marinara sauce.

            2. Here are good instructions for a gratin:


              I do a bed of slow-cooked onions on the bottom, alternating rows of tomatoes and zucchini, parmesan, thyme and of course olive oil. Looks beautiful when it come out of the oven, and really isn't too much work. Make sure to cook it long enough to get the caramelized flavor.

              1. our family's favorite zuchini recipe is very simple; just slice about 1/4 inch thick, lay on (pam'd) cookie sheet, and sprinkle with salt and pepper, and grated parmesan or romano cheese. Bake at 375 for 15-20 minutes till the cheese is just slighly toasted.

                2 Replies
                1. re: DGresh

                  Thank you,this was what I was looking for ,I have never cooked Zucchini before.


                  1. re: DGresh

                    My favorite way to make zucchini! I slice into rounds or planks, and make two cookie sheets full of squash for the two of us. You don't need to add the cheese, they're delicious just roasted and then topped with some salsa.

                    Sometimes I dip the zucchini rounds in cornflake or breadcrumbs with a little nutritional yeast. A good breading combo is cornmeal, cornflake crumbs, nutritional yeast, and red pepper flakes.

                  2. I use an Asian style spiral slicer and turn the zucchini into basically spaghetti and then toss it with sauce and top with parmesan.

                    I have also scooped out the zucchini save what you scooped and cook it with ground turkey, garlic, onions and some bread crumbs. Put the mixture back into the zucchini and top with grated cheese and bake.

                    1. Julienned zucchini slowly sauteed in butter with a pinch of curry butter and tad bit of cream is lovely and delicate.

                      I also like it hollowed out and filled with a bulgar eggplant stuffing flavored with orange zest, currants, and cumin.

                      1. i threw together a zucchini dish last night that turned out really well.
                        sauteed 2 chopped shallots in o.oil
                        added 3 cut-up zucchini (quartered length-wise, then sliced) and turned the heat way up. cooked, until they began to brown, then added 1 can drained, rinsed Italian canelli beans, the juice of 1 lemon, about 1/2 - 1 tsp. fresh chopped rosemary, S&P, a shake or 2 of crushed red pepper flakes. cook, stirring a little longer (but not too long -- don't let the zucchini get overly mushy), then add about 2 cups chopped fresh parsley, give a good stir & serve.
                        it made a great side for roast chicken, but could be a main course served w/ some bread & salad.

                        1. I use a spirulina slicer, make strings of zucchini, and either boil the strings in chicken/veggie broth, or saute in Pam to cook, depending on what topping I'm using. Sometimes pesto, sometimes just a little parm and garlic... treat like pasta.

                          Zucchini chips -- I make by using the finest cutting on my mandoline, cutting into thin slices, lay out on a Pam sprayed baking sheet, sprinkle with garlic salt or other sesonings, then bake til crisp... A few minutes before they're done sprinkle them with some grated parm and allow it to bubble and crisp! Less starchy than baked potato chips!

                          1. Zucchini pasta. Slice a bunch of zucchini, sautée on low heat with some olive oil, garlic and rosemary (or sage) until soft and practically dissolved - about15-20 min. In the meantime, boil some short pasta (penne work, so do orecchiette). Drain, and add a little bit of pasta water to the zucchini. Dump the pasta into the veggie pan. Stir. Top with grated parmigiano or romano cheese.

                            1. It doesn't get simpler than this zucchini salad.

                              Peel a zucchini with a potato peeler in thin strips. Stop peeling when you get to the seeds.
                              Put the zucchini strips into a small bowl. Add julienned basil.
                              Toss with EVOO, salt, pepper and a little lemon juice.
                              You can add toasted pine nuts and/or feta cheese or Parmesan.
                              Last night I served this on top of arugula, but it's wonderful on its own.