23 Best Easy Zucchini Appetizers

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Zucchini and Ricotta Galette

Zucchini and Ricotta Galette is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT40M · Total: PT75M · Yield: [‘6’]

This Zucchini and Ricotta Galette is a showstopper for your next brunch. Lemony ricotta is topped with layers of sweet zucchini surrounded by a flaky, buttery crust. Don’t let the pie dough intimidate you, galettes are so much more forgiving and so much fun to make!

Ingredients

• 1¼ cup all-purpose flour
• 1 tbsp sugar
• ¼ tsp Kosher or fine sea salt
• ½ cup unsalted butter, cold and cut into cubes
• 3 tbsp ice water, more if needed
• 1 egg yolk plus 1 tsp water for an egg wash
• 1 large (about 9 ounces) zucchini, sliced into thin rounds (about ⅛-¼ inch thick), and patted dry with a paper towel
• ¾ cup ricotta cheese
• ½ cup grated pecorino romano cheese
• 2 tbsp olive oil, divided
• ¾ tbsp chopped fresh rosemary
• 2 tsp lemon zest
• ½ tsp Kosher or fine sea salt, plus more to taste
• ½ tsp fresh ground black pepper, plus more to taste

Instructions Make the crust:

1. Pulse the flour, sugar and salt in a food processor to blend. Add butter and pulse 5-6 more times until mixture resembles coarse crumbs.
2. Add 3 Tbs ice water, and pulse well after each addition. Add just enough water to make a crumbly dough (I usually need about 5 tablespoons total). The dough will look like wet sand (it will not come together on its own but it will take shape when mixed with your hands).
3. Roll the dough into a ball onto a lightly floured surface, and then flatten it into a disk. Chill the dough in the refrigerator for about 15 minutes. While the crust is chilling, prepare your filling.

Assembling the galette

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
2. Mix the ricotta, grated cheese, 1 tablespoon of olive oil, rosemary, lemon zest, salt, and pepper in a bowl and set aside.
3. Remove the dough disk from the refrigerator. Roll the dough onto a lightly floured surface to about 12 inches in diameter.
4. Place the ricotta mixture in the center of the galette, leaving about a 1½-inch border around the edges. Use the back of a spoon to evenly distribute the filling.
5. Place the zucchini in the center, covering the filling. I like to overlap the zucchini slices in circles for a prettier presentation.
6. Fold the galette border over the filling, pleating the edges as you work around it. The goal here is sloppy rustic, no need for perfection!
7. Drizzle the remaining tablespoon of olive oil over the zucchini and season with additional salt and pepper.
8. Prepare the egg wash: In a small bowl, beat together the egg yolk and 1 tsp of water. Brush the edges of the crust with the egg wash.
9. Transfer the prepared galette to the parchment-lined baking sheet. Bake for 30-40 minutes until the edges are golden brown.
10. Cut into wedges and serve warm or at room temperature with additional cheese rosemary, or fresh lemon zest sprinkled on top.

2. Baked Zucchini Tater Tots

Baked Zucchini Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’, ‘4 servings’]

Healthy Baked Zucchini Tater Tots make for a veggie-friendly side dish, appetizer, or snack. Made with fresh zucchini and russet potatoes, these 4-ingredient tasty zucchini tots are sure to be a crowd-pleaser. Gluten-free, vegan.

Ingredients

• 2 large russet potatoes, peeled
• 1 large zucchini ((about one cup when grated))
• 1/4 teaspoon dried oregano ((lessen or omit if not oregano fan))
• 1 teaspoon salt (plus more for sprinkling)
• 2-3 tablespoons olive oil

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Line a large cookie sheet with parchment paper and lightly spray with cooking spray.
2. Bring a large saucepan of water to a low boil. Boil peeled potatoes for 30 minutes until they are soft. You’ll want the potatoes soft enough that once grated and mixed they have an almost gummy-starchy consistency.
3. Once soft and cooled off enough to touch, grate potatoes on the large grate side of a box grater. Place in a large mixing bowl. Grate zucchini (using side with smaller holes). Squeeze out as much liquid as possible from the zucchini with a cheesecloth or clean dish towel and add to the mixing bowl.
4. Add oregano and salt. Stir to combine mixture, then use your hands to make sure ingredients are completely incorporated. Mixture should be mostly smooth and slightly gummy.
5. Using a teaspoon, scoop out slightly heaping teaspoons, then roll into a cylinder tot shape. Cylinders should have a mostly smooth texture.
6. Place tots in even rows on prepared baking sheet. With a pastry brush, lightly brush olive oil over tops of tots. Sprinkle lightly with salt.
7. Bake for 20 minutes. Gently turn tots over with spatula or carefully with your fingers. Bake for an additional 20 minutes.
8. Serve zucchini tater tots immediately with ketchup or other dipping sauce. 

3. Air Fryer Zucchini Chips

Air Fryer Zucchini Chips is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 servings’]

Crispy garlic flavored air fryer zucchini chips make the best healthier snack. With no breading, this recipe is easy and quick!

Ingredients

• 1 large zucchini (sliced thinly (about 1/8″ thick))
• Kosher salt
• 2 tablespoons extra virgin olive oil
• 1/2 – 1 teaspoon garlic powder (adjust to taste preference)

Instructions

1. Lay zucchini slices in a single layer on a paper towel. Sprinkle salt generously on top of each slice and let sit for 5-10 minutes.
2. Pat the zucchini dry with a paper towel or cloth then place zucchini in a large bowl.
3. Add olive oil and garlic powder to the bowl. Toss the zucchini until well combined.
4. Arrange the zucchini slices in the air fryer either on trays or in the basket in a single layer. (*see note)
5. Air fry at 400°F for 15-20 minutes. Check zucchini around the 10 minute mark and remove any chips to a cooling rack that are crispy or starting to turn golden brown around the edges.
6. Continue air frying until each zucchini chip is crispy and golden around the edges. Cool chips on a wire rack for a few minutes before serving to help retain crispness.

4. Mozzarella Stuffed Zucchini Arancini

Mozzarella Stuffed Zucchini Arancini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup Arborio rice
• 3 cups warm vegetable broth
• 1 medium zucchini, finely grated
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1/2 cup grated Parmesan cheese, divided
• 1/2 cup mozzarella cheese, cut into 12 small cubes
• 2 large eggs, beaten
• 1 cup breadcrumbs (Italian-style or panko)
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried oregano or Italian seasoning (optional)
• Salt and black pepper, to taste
• 1 cup marinara sauce, for serving (optional)

Instructions

1. 1. Gather and measure all ingredients. Finely grate the zucchini and cut the mozzarella into 12 small cubes.
2. 2. In a small saucepan, warm the vegetable broth and keep it at a gentle simmer.
3. 3. In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic 30 seconds, then add the grated zucchini and cook until most moisture has evaporated.
4. 4. Add the Arborio rice to the zucchini and toast for 1–2 minutes, until the edges become translucent.
5. 5. Add the warm broth to the rice one ladle at a time, stirring constantly and allowing almost all the liquid to absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
6. 6. Stir in half of the Parmesan (about 1/4 cup) and season with salt and pepper. Remove from heat and let the risotto cool enough to handle, about 10 minutes.
7. 7. Arrange mozzarella cubes on a plate and keep them ready for stuffing.
8. 8. To form each arancino, scoop about 2 tablespoons of cooled risotto into your hand, flatten it, place one mozzarella cube in the center, and enclose the cheese with more risotto to form a tight ball.
9. 9. In a shallow dish, mix breadcrumbs with the remaining Parmesan, parsley, oregano (if using), and a pinch of salt. In a second shallow dish, beat the eggs.
10. 10. Roll each risotto ball in the beaten eggs, then coat with the breadcrumb mixture, pressing gently so the crust sticks.
11. 11. Baking method: Preheat oven to 425°F (220°C). Place arancini on a parchment-lined tray, lightly spray with oil, and bake 15–20 minutes, turning halfway, until golden. Frying option: Heat oil in a deep pan to 350°F (175°C) and fry 2–3 minutes until crisp and cheese is melted.
12. 12. Serve warm with marinara sauce on the side (optional).

5. Deep Fried Battered Zucchini

Zucchini Bajji / Zucchini Fritters is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

Deep Fried Battered Zucchini fritters is a great snack with a cup of coffee or a wonderful appetizer for parties. Perfect for the summer months!

Ingredients

• 1 Zucchini – 1 (sliced)
• 3/4 cup Kadalai Maavu / besan / gram flour
• 1/3 cup Arisi Maavu / Rice flour
• 2 tbsp Maida / All purpose flour
• 1/2 tsp Baking soda
• 1 1/2 tsp Red chili powder (adjust based on preference)
• 1/8 tsp Asafetida
• Salt ( to taste)
• 1 tbsp Hot oil
• Oil (to deep fry)

Instructions

1. In a wide bowl, add all the flours and the rest of the ingredients (except oiand mix well.
2. Slowly add water and make into a thick batter. The batter should be thick enough to coat the zucchinis and not run off them. Add a tbsp of hot oil and mix up well again. The hot oil helps in making sure that the bajji does not soak up too much oil when frying.
3. Wash the zucchini and thinly slice them. Make sure that the slices are not too thin or too thick.
4. Heat the oil in the pan for deep frying. When the oil is ready, add the zucchini slices to the batter and coat well.
5. Slide the coated zucchinis gently into the hot oil and fry on both sides until golden brown. Make sure you fry them in medium heat. Depending on the size of the pan, you can add as many as you can without crowding the pan too much.
6. Drain the zucchini bajji on a paper towel lined dish and serve hot with sauce.

6. Carpaccio De Zucchini

Carpaccio De Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchini, ends trimmed and shaved into very thin ribbons (use a mandoline or sharp knife)
• 1 large lemon, zested and juiced
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Parmesan cheese, shaved
• 8-12 fresh mint leaves, torn
• 2 tablespoons toasted pine nuts (optional)
• Pinch of red pepper flakes (optional)

Instructions

1. 1. Prepare the ingredients: wash the zucchini, zest and juice the lemon, and have the Parmesan, mint, and pine nuts ready.
2. 2. Slice the zucchini into very thin sheets lengthwise into ribbons using a mandoline or a sharp knife for even slices.
3. 3. Make the dressing by whisking together the lemon juice, olive oil, salt, pepper, and red pepper flakes (if using).
4. 4. Arrange the zucchini ribbons on a large platter. Drizzle with the dressing and let stand 5–10 minutes to soften slightly.
5. 5. Scatter Parmesan shavings over the zucchini, then sprinkle the torn mint and toasted pine nuts.
6. 6. Serve immediately, with extra lemon wedges or a light drizzle of olive oil if desired.

7. Baked Zucchini Fries

Baked Zucchini Fries Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 servings’]

Baked Zucchini Fries are a fun, delicious, and much healthier alternative to fried potatoes and a perfect side dish or snack recipe.

Ingredients

• 4 small zucchini
• 1½ cup Panko breadcrumbs
• ½ cup freshly grated parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 teaspoon salt (divided)
• ½ teaspoon black pepper (divided)
• 1 cup all-purpose flour
• 1 large egg (beaten)
• 1 egg white (beaten)

Instructions

1. Preheat oven to 425°F. Line a large rimmed baking sheet with aluminum foil. Place a cooling rack on top of the lined baking sheet and coat with nonstick cooking spray. Set aside.
2. Prepare the zucchini. The size of your zucchini will determine how many slices (or fries) each zucchini will yield. In general, one small to medium zucchini will yield 12-16 slices. After slicing pat dry with paper towels.
3. Transfer the panko breadcrumbs, grated parmesan cheese, Italian seasoning, garlic powder, ½ a teaspoon of salt, and about ¼ a teaspoon of black pepper to a shallow bowl or container. Mix well to combine.
4. In a separate bowl, combine the remaining salt and black pepper with the flour. Mix well.
5. Finally, in a third bowl, whisk together the large egg and egg white.
6. Working in batches or one at a time, dredge the zucchini in flour first, followed by egg, and finally the panko and parmesan mixture. You may need to press the zucchini gently with your fingers to help get the panko to stick.
7. Transfer each zucchini slice to the wire baking rack, making sure to leave a little space between each. Bake for 20-25 minutes, or until golden brown and tender-crisp.
8. This recipe is best served immediately.

8. Zucchini Sliders

Zucchini Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Zucchini sliders are incredibly easy to make using just 3 ingredients. These are the perfect low-carb appetizer or midday snack that doesn’t skimp on flavor.

Ingredients

• 1 large zucchini (cut into 16 1/2 inch thick slices)
• salt and pepper (to taste, for zucchini rounds and burger patties)
• 1 lb lean ground beef
• 2 slices cheddar cheese (quartered to get 8 slices)
• avocado oil cooking spray

Instructions

1. Slice your zucchini into about 1/2 inch thick rounds. Gently pat dry with a paper towel if needed. You don’t want your zucchini rounds to be too thin, but just thick enough to hold the weight of the burger patties.
2. Season the rounds with salt and pepper to taste and set aside on a paper towel.
3. Add the ground beef to a mixing bowl and season with salt and pepper to taste, mixing until combined.
4. Take a small handful of ground beef and shape it into a patty, you should get 8 small burger patties at about 1-2 inches wide.
5. Grease a skillet with cooking spray. Cook the zucchini until browned with a light crust on top. Remove zucchini from the skillet and set aside.
6. To the same skillet, brown the burger patties on both sides. Once you flip the cook the other side, add your sliced cheese. Cook until patties are at your desired doneness. Do not press down on your patties while cooking, you’ll remove lots of flavorful juices.
7. Remove patties from the skillet and allow to rest on a plate covered with paper towel for 3-5 minutes.
8. Assemble the zucchini sliders by placing one zucchini round on the bottom, followed by a burger patty, and another zucchini round on top. Optionally use a cocktail pick to hold the sliders together. Enjoy

9. Zucchini Dip with Mint

Zucchini Dip with Mint is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini (about 1 lb / 450 g), sliced into 1/2-inch rounds
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup plain Greek yogurt
• 1/4 cup crumbled feta cheese
• 2 tablespoons finely chopped fresh mint, plus extra for garnish
• 1 small garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest (optional)
• Pita bread, pita chips, or fresh vegetables for serving (optional)

Instructions

1. 1. Prepare and measure the ingredients: wash and trim the zucchini, slice into 1/2-inch rounds, mince the garlic, and gather yogurt, feta, mint, lemon juice, lemon zest, olive oil, salt, and pepper. Preheat the oven to 425°F (220°C) and line a baking sheet.
2. 2. Roast the zucchini until tender: toss with olive oil, salt, and pepper; spread in a single layer on the prepared sheet; roast for 12–15 minutes until tender and lightly caramelized; remove from oven and let cool briefly, then dab away any excess moisture.
3. 3. Make the mint yogurt base: in a bowl, whisk together the Greek yogurt, feta, garlic, lemon juice, and lemon zest; stir in the chopped mint.
4. 4. Combine and finish: fold the warm zucchini into the yogurt mixture or mix gently to combine; season to taste with more salt or lemon juice if needed; refrigerate 10–15 minutes if desired and serve with pita, chips, or fresh vegetables; garnish with extra mint.

10. Loaded Zucchini Hummus

Loaded Zucchini Hummus Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 medium zucchini (about 6 oz / 170 g), sliced
• 1 can (15 oz / 425 g) chickpeas, drained and rinsed
• 3 tablespoons tahini
• 2 garlic cloves, minced
• 3 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil, plus extra for serving
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika (optional)
• 1/4 teaspoon salt, or to taste
• 2–4 tablespoons water or aquafaba, as needed to reach desired consistency
• Toppings for serving (optional): 6 cherry tomatoes, halved; 1/4 cup cucumber, finely diced; 1/4 cup black olives, sliced; 2 tablespoons feta cheese, crumbled; chopped fresh parsley; extra olive oil; paprika or sumac for garnish

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss zucchini with 1 teaspoon olive oil and a pinch of salt, then spread on a baking sheet. Roast 12–15 minutes until tender and lightly browned.
2. 2. In a food processor, combine roasted zucchini, chickpeas, tahini, garlic, lemon juice, cumin, paprika (if using), and salt. Pulse to blend, then with the motor running, slowly stream in the olive oil.
3. 3. With the processor running, add water 1 tablespoon at a time until the hummus reaches creamy, scoopable consistency. Scrape the sides as needed.
4. 4. Taste and adjust seasoning with more salt or lemon juice if desired.
5. 5. Transfer the hummus to a serving bowl. Top with the prepared toppings (tomatoes, cucumber, olives, feta) if using; drizzle with a little olive oil and finish with parsley and a light sprinkle of paprika or sumac.
6. 6. Serve with pita, crackers, or sliced vegetables.

11. Grilled Zucchini

Easy Grilled Zucchini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Yield: [‘6’, ‘6 servings’]

Grilled Zucchini is a quick, easy, healthy, and flavorful summer side dish for grilled chicken, shrimp, burgers, and brats.

Ingredients

• 6 medium zucchini quartered lengthwise
• 2 tablespoons extra virgin olive oil
• 1 ½ teaspoons Italian seasoning or creole seasoning (see notes)
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 2 tablespoon freshly grated Parmesan Cheese
• Chopped fresh Italian parsley or cilantro (optional)

Instructions

1. Preheat the grill to 450 degrees. Lightly oil the grill grate with a little vegetable oil.
2. Cut the zucchini into quarters lengthwise. Drizzle with olive oil and sprinkle with the seasoning, kosher salt, and black pepper.
3. Place the zucchini spears on the grill flesh side down. Grill for about 3-4 minutes and then flip skin side down. Grill for an additional 3-4 minutes.
4. Garnish with grated Parmesan cheese and if desired fresh herbs. For best results serve promptly.

12. Grilled Zucchini Crostini

Grilled Zucchini Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘8’, ‘8 crostini’]

Grilled zucchini is an unlikely but welcome addition to goat cheese topped crostini, offering a unique way to enjoy the delicate squash – atop a grilled crostini!

Ingredients

• 8 slices French bread
• 2 smallish zucchini
• 3-4 ounces goat cheese
• canola oil
• garlic salt
• black pepper
• smoked paprika

Instructions

1. Preheat your grill to around 350 degrees Fahrenheit. I set my three-zone Weber grill to medium heat (on all three zones).
2. Brush zucchini rounds with canola oil. Sprinkle each with garlic salt, black pepper, and smoked paprika, using as much or as little as you’d like. I only do this on one side, but do both sides if you’d like.
3. Place zucchini rounds seasoned side down on the heated grill.
4. Brush both sides of each slice of French bread with canola oil.
5. Place French bread slices on heated grill.
6. Close grill and cook for about 5 minutes.
7. Flip bread, then flip zucchini rounds.
8. Re-cover grill and continue cooking for an additional 5 minutes. Check bread after 2 minutes have passed. Remove from grill if nice and crusty.
9. Spread goat cheese on each slice of crostini immediately after removing it from the grill; it will help it get a little melty. I like to pre-crumble the goat cheese slightly, place a few chunks on each slice, then use a butter knife to spread it out.
10. Remove the zucchini from the grill. Assemble zucchini on the goat cheese-slathered crostini. Slice a few zucchini in half if you like for maximum crostini coverage.
11. Serve. Add additional seasoning, to taste. Hitting it with a pinch of salt isn’t a bad idea.

13. Baked Zucchini Corn Fritters

Baked Corn and Zucchini Fritters Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT40M · Yield: [’16’, ’16 Fritters’]

This baked corn and zucchini fritters recipe is easy to make! The best summer produce comes together to make a light and healthy appetizer, side dish or meatless main dish that’s ready in less than 30 minutes.

Ingredients

• 1 Tablespoon olive oil
• ¾ cup yellow cornmeal
• ¼ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon fine sea salt
• ¼ teaspoon ground black pepper
• 2 Tablespoons granulated sugar*
• ½ cup whole milk
• 1 egg
• 1 cup corn
• 1 cup zucchini ((shredded))
• Extra sea salt for sprinkling

Instructions

1. Preheat oven to 400 degrees F.
2. Generously grease a baking pan with olive oil, spreading it around with a spatula or your fingers until the entire surface is well-coated. Set aside.
3. In a large mixing bowl, whisk together cornmeal, flour, baking powder, salt, pepper and granulated sugar.
4. Add milk & egg and stir until the mixture is smooth and there aren’t any lumps.
5. Add corn and zucchini and stir until evenly mixed in.
6. Drop 1 TBS portions of batter onto the prepared baking sheet.
7. Bake in the preheated oven for 7-8 minutes. Remove from oven, spray the uncooked side gently with cooking spray or brush with olive oil.
8. Carefully flip each fritter (they should be light/golden brown on the first side) and sprinkle the browned side with a touch of sea salt.
9. Bake for an additional 5-7 minutes or until second side is golden brown.
10. Serve warm over a salad or as a side dish for your favorite BBQ fare!

14. Parmesan Zucchini

Parmesan Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’]

This parmesan zucchini is crusted in crispy breadcrumbs and cheese, then baked to golden brown perfection. An easy side dish or appetizer option!

Ingredients

• 1 lb zucchini (quartered and cut into sticks)
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 teaspoon Italian seasoning
• salt and pepper to taste
• cooking spray

Instructions

1. Preheat the oven to 425 degrees. Coat a sheet pan with cooking spray.
2. Place the zucchini in a bowl. Add the olive oil and toss to coat. 
3. Add the breadcrumbs, salt, pepper and parmesan cheese and toss until zucchini is coated.
4. Arrange the zucchini spears in a single layer on the sheet pan.
5. Bake for 10-15 minutes or until browned and zucchini is tender. Serve immediately with marinara sauce if desired.

15. Zucchini Lemon Ricotta Crostini

Zucchini Lemon Ricotta Crostini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’36’, ’36 crostini’]

A simple, fresh Italian appetizer recipe. Herbed lemon ricotta cheese is layered with zucchini slices for a vegetarian finger food. Great for summer entertaining and parties.

Ingredients

• 1 baguette ((see note for crostini recipe))
• olive oil
• 15 ounces ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon dried basil ((or 2 Tablespoons fresh, diced))
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon (zested and juiced)
• 2 medium zucchini

Instructions

1. Cook your crostini rounds as per recipe instructions through the link below if not done already. This can be done up to two days in advance and the crostini kept in an airtight bag or container. Make sure the crostini are completely cooled before storing otherwise the trapped heat moisture will re-soften them.
2. Make the cheese mixture by combining the ricotta, Parmesan, dried basil, salt, pepper, and juice of one lemon in a small bowl. Mix to combine and set aside. (If you want to garnish the finished crostini with lemon zest, first zest the lemon before juicing and place the zest off to the side). (You could also choose to put the lemon zest in the cheese mixture itself for a stronger lemon flavor).
3. Using a peeler, slice or peel the zucchini lengthwise to make long, thin strips. Repeat all the way through both zucchini. Set the strips aside.
4. Scoop 1-2 Tablespoons of the cheese mixture on each crostini piece. The exact amount you need will vary with how large the bread is and how much cheese you want!
5. Next, take one of the zucchini slices and fold it like an accordion (a zig-zag pattern back and forth, approximately one inch wide between folds) (see pictures for reference). Push it down into the cheese mixture. If it will not stay folded, you can gently press or flatten the zucchini when in a zig-zag accordion shape where the zucchini bends to help it stay in place.
6. Garnish with some additional lemon zest, Parmesan, salt sprinkle, or fresh basil if desired.

16. Cheese Stuffed Mushrooms with Bacon

Bacon & Cheese Stuffed Mushrooms Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘3’]

This easy Bacon & Cheese Stuffed Mushrooms Recipe is filled with shredded zucchini, bacon, mozzarella, & provolone. Perfect party appetizer!

Ingredients

• 6 large white mushrooms (stems removed)
• 1 zucchini (shredded)
• 1 cup shredded two cheese pizza blend ((mozzarella and provolone) or your choice of cheeses)
• 1/4 cup bacon crumbles
• 1 egg
• 1 tsp dried minced garlic
• 1 tsp dried minced onion
• 1/2 tsp salt

Instructions

1. Preheat the oven to 400. Sprinkle a little salt on the shredded zucchini. Set aside.
2. In a medium bowl combine the cheeses, bacon, egg, and seasonings. Squeeze as much liquid from the zucchini as possible. Add it to the filling and mix well.
3. Divide the filling between the mushrooms. Bake for 20-30 minutes until the filling is golden and the mushrooms have softened.

17. Zucchini Pizza Bites

Pizza Zucchini Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’12’, ’12 -16 slices (approx.)’]

Zucchini Pizza Bites are a delicious way to use up fresh zucchini and make a low carb appetizer everyone will love! These fun, easy bites whip up in just 20 minutes using only a handful of ingredients!

Ingredients

• 1 large zucchini ((or 2 medium))
• salt and pepper
• 1/4 cup pizza sauce
• 1/3 cup mozzarella cheese (shredded)
• 1/4 cup mini pepperoni slices

Instructions

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. Slice the zucchini into 1/4 inch slices and lay them on the baking sheet. Season them with salt and pepper. [Note: If you have time, season them with salt and let them sit for 30 minutes to draw out water. Then blot the zucchini slices with a paper towel. This helps draw out some of the moisture but you can skip this step if you are in a hurry.]
3. Spoon pizza sauce onto each zucchini slice. Top with mozzarella cheese and mini pepperoni slices.
4. Bake in the oven for 5-10 or until the cheese is melted and the zucchini is tender. Then broil for about 3 more minutes until the cheese is bubbly (keep an eye on it while it broils so that it does not burn).

18. Air Fryer Zucchini Pesto Bites

Air Fryer Zucchini Pesto Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT8M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

These Air Fryer Zucchini Pesto Bites are the perfect healthy, low-carb snack or appetizer for any occasion.

Ingredients

• 1 medium zucchini, sliced in ¼” rounds
• salt and pepper for sprinkling
• ½ cup pesto sauce
• 8 ounces fresh mozzarella cheese, sliced ((I used pre-sliced from Bel Gioioso))
• 12 small cherry tomatoes, cut in half

Instructions

1. Slice the zucchini into ¼” rounds and sprinkle with salt and pepper. Preheat your air fryer at 350°F for 2 minutes.
2. Spray the air fryer basket with non-stick spray and carefully place as many zucchini slices as you can fit in the basket. Cook at 350° for 4 minutes.
3. Using tongs, remove each zucchini slice from the air fryer. Top each slice with pesto, cheese, and a tomato half.
4. Place the slices back in the air fryer and cook at 350°F for another 4-5 minutes. Remove from the air fryer using the tongs and allow the zucchini bites to cool before enjoying.

19. Stuffed Zucchini

Stuffed Zucchini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT60M · Total: PT105M · Yield: [‘5’, ‘5 servings’]

Stuffed Zucchini are quintessential summer fare, when the zucchini harvest abounds at farm stands and backyard gardens alike. Filled with a chunky mixture of savory ingredients, this recipe screams freshness and brightness to all. This classic, simple and delicious, plant-based recipe that will be the hit at your next dinner party!

Ingredients

• 5 zucchini ((long or round))
• 2 Tbsp olive oil, (plus more for drizzling )
• 1 heaping cup finely chopped yellow onion
• 2 Tbsp chopped or thinly sliced garlic
• 1/3 cup chopped sun-dried tomatoes + their oil ((about 8 tomatoes and 1 Tbsp oil))
• 1/2 cup chopped fresh basil
• 1/4 cup breadcrumbs (plus more for sprinkling over stuffed zucchini)
• Lemon zest from 1 lemon
• To taste salt and black pepper

Instructions

1. Arrange a rack in the middle of the oven and preheat the oven to 375◦F. Lightly oil a small, parchment-lined baking dish or roasting pan large enough to snugly fit the zucchini. Set aside.
2. Prep all ingredients according to specifications above. If using long zucchini, trim the ends, then cut them in half lengthwise. With either a teaspoon or grapefruit spoon, gently hollow out the zucchini halves by removing the soft inner flesh, making sure to leave the heartier zucchini base in place to be stuffed. This is best done by scraping the spoon towards you along the length of the zucchini while holding it vertically. If using round zucchini, cut off the top stem, then either cut the round bulb in half and scoop out the flesh as described above for the long zucchini, or leave the zucchini bulb whole and scoop out all flesh from above. Rough chop the flesh and set it and the hollowed out zucchini aside.
3. Heat the olive oil in a large sauté pan or Dutch oven over medium heat, then add the onions and garlic and cook until the onions have mostly softened, about 4 to 5 minutes.
4. Add the reserved zucchini flesh and continue to cook 4 to 5 minutes or until all residual liquid has evaporated.
5. Turn the heat off, then fold in the sun-dried tomatoes and basil, followed by the breadcrumbs and lemon zest. Season to taste with salt and black pepper.
6. Carefully fill each dug-out zucchini shell with the zucchini and onion mixture, then nestle the stuffed vegetables in the roasting pan. Top each zucchini with a light sprinkle of additional breadcrumbs and a drizzle of olive oil.
7. Pour enough water in the baking dish (or roasting pan) to fill it about ¼”. Cover the pan with foil, then place it on the middle rack in the oven. Roast for 30 to 35 minutes or until the flesh of the zucchini base is tender when pierced with the tip of a knife. Then, uncover and roast an additional 5 to 10 more minutes to brown the Stuffed Zucchini, taking care to not burn them. (NOTE: If the zucchini are large, they may take longer to cook and require additional liquid in the pan. Add more water if necessary so that the baking dish does not dry up and the zucchini start to fry and burn.)
8. Remove from oven and transfer to a serving platter. The Stuffed Zucchini can be served either hot or at room temperature. Buon Appetito!

20. Zucchini Muffins with Goat’s Cheese

Zucchini Muffins with Goat Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 Muffins’]

These Savory Goat Cheese Zucchini Muffins are a delicious and healthy little snack to put into a lunch box or serve as an appetiser. Muffins packed with hidden veggies are also a great way to get your kids to eat more vegetables!

Ingredients

• 200 gr ( 1 1/3 cup) Plain / All-Purpose Flour
• 1 1/2 teasp Baking Powder
• 1 teasp. Salt
• 1 teasp. Garlic Powder
• 1 teasp. Cumin Powder (optional)
• 1 teasp. Dried Oregano (optional)
• 120 ml (1/2 cup) Full Cream Milk
• 2 Eggs
• 60 ml (1/4 cup) Extra Virgin Olive Oil
• 180 gr (6.5 oz – about 1 cup grated) Grated Zucchini, drained (see note 1)
• 100 gr (3.5 oz) Goat Cheese Crumbs

Instructions

1. Preheat your oven on 180’C/350’F. Line a Muffin Pan with Liners, or make your own using Baking Paper.
2. Finely Grate the Zucchini and place in a sieve to drain. Press the grated zucchini to remove as much of the moisture as possible. Set aside (see note 2)
3. Place all the Dry Ingredients in a large bowl: Flour, Baking Powder, Salt, Garlic Powder, Cumin Powder & Dried Oregano.
4. In a seperate bowl, whisk the Milk, Eggs and Olive Oil together. Pour the liquid ingredients over the Dry Ingredient and stir until combined.
5. Fold in the Drained Grated Zucchini and Goat Cheese Crumbs until evenly incorporated.
6. Pour the batter into the muffin liners and bake for 15 to 20 minutes, or until golden brown. Remove from the oven and leave to cool down on a cooling rack.
7. Keep in the fridge for up to 3 days or freeze for up to a month.

21. Keto Zucchini Skins

Keto Zucchini Skins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchini
• 8 oz cream cheese, softened
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked until crisp and crumbled
• 2 tablespoons sour cream (optional)
• 2 garlic cloves, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt (adjust to taste)
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh chives (for garnish)

Instructions

1. 1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or a silicone mat.
2. 2. Wash the zucchini and trim the ends. Slice each zucchini in half lengthwise and scoop out the centers to create hollow skins, about 1/4 inch thick. Finely chop the scooped flesh and set aside.
3. 3. In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels to drain, then crumble.
4. 4. In a medium bowl, mix the softened cream cheese, shredded cheddar, sour cream (if using), minced garlic, onion powder, paprika, salt, and pepper. Stir in the chopped zucchini flesh (if reserved) and the crumbled bacon.
5. 5. Spoon the filling into each zucchini skin, dividing evenly and mounding slightly.
6. 6. Arrange the stuffed skins on the prepared baking sheet. Brush the outer skins with olive oil.
7. 7. Bake for 15–20 minutes, until the filling is hot and the tops are lightly golden. If desired, broil for 1–2 minutes to brown the tops slightly.
8. 8. Remove from the oven, garnish with chopped chives, and serve warm.

22. Zucchini Potato Pancakes

Zucchini Potato Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [‘8’, ‘8 pancakes’]

Zucchini potato pancakes are made with grated zucchini, potatoes, and onions, mixed into a batter and pan fried until golden brown and crispy. A great way to use up that extra garden zucchini!

Ingredients

• 1 medium zucchini
• 2 medium potatoes (peeled)
• 1 small onion
• 1 large egg
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 cup cooking oil (*)

Instructions

1. Grate zucchini, potatoes, and onion using the large side of a box grater (or a food processor with a grating disc). Wrap grated zucchini, potatoes, and onion into several layers of paper towel (or a tea towel) and squeeze over the sink to remove as much excess liquid as possible.
2. To a large bowl, add grated and squeezed zucchini, potatoes, and onion, as well as egg, flour, salt, garlic powder, and pepper. Stir until completely incorporated.
3. In a skillet or saute pan over medium heat, add 2 tablespoons of cooking oil. Test oil heat with a single shred of potato batter. If it sizzles right away, your oil is ready.
4. Add 1/4 cup heaps of batter into the pan, then gently flatten with a spoon into thin pancakes. Cook for about 2-3 minutes per side, or until pancakes are golden brown and release easily from the pan. If pancakes are browning too quickly, turn the heat down slightly.
5. Transfer cooked pancakes to a paper towel lined plate to drain off excess oil.
6. Repeat with remaining batter, adding more cooking oil to the pan as needed to prevent sticking. Serve pancakes warm.

23. Roasted Zucchini Slices

Quick and Easy Roasted Zucchini Slices is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [‘4’]

The best oven roasted zucchini recipe. Customize the flavor but follow my tips and tricks for perfectly crunchy, never soggy, zucchini slices every time.

Ingredients

• 1 pound zucchini
• 1 Tablespoon olive oil
• kosher salt and pepper

Instructions

1. Preheat oven to 400 F degrees. Line rimmed baking sheet with parchment paper or brush the pan with olive oil.
2. Cut zucchini diagonally into 1/2 inch slices. Place on parchment paper.  Brush lightly with olive oil. Sprinkle with salt and pepper.
3. Roast until tender but still crunchy, 12-15 minutes. Flipping halfway through.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.