Summer has finally arrived, and with it, a fresh abundance of baby zucchinis at our fingertips. These adorable little vegetables are the perfect addition to any summer meal or snack, and can be prepared in countless ways to suit your taste. From savory dishes to sweet treats, we’ve rounded up 18 delicious baby zucchini recipes that are sure to become new favorites.
Whether you’re looking for a quick and easy side dish or a show-stopping main course, these recipes have got you covered. And the best part? They’re all perfect for showcasing the tender flavor and versatility of baby zucchinis. So go ahead, get creative in the kitchen, and enjoy the sweet taste of summer with these amazing baby zucchini recipes!
Garlic Butter Baby Zucchini Sauté
Savor the sweet and savory flavors of baby zucchinis sautéed in garlic butter, perfect as a side dish or added to your favorite pasta or rice recipe.
Ingredients:
– 1 pound baby zucchinis, sliced into 1/4-inch thick rounds
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the zucchini slices and cook for 4-5 minutes, or until tender and lightly browned.
4. Season with salt and pepper to taste.
5. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Grilled Baby Zucchini with Lemon and Herbs
A flavorful and healthy side dish perfect for any occasion. This recipe showcases the tender sweetness of baby zucchinis, elevated by the brightness of lemon and the aroma of fresh herbs.
Ingredients:
– 4-6 baby zucchinis
– 2 lemons, juiced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, parsley, and dill.
3. Brush both sides of the baby zucchinis with the lemon-herb mixture.
4. Place the zucchinis on the grill and cook for 3-4 minutes per side, or until tender and slightly charred.
5. Remove from heat and season with salt and pepper to taste.
6. Serve warm, garnished with additional fresh herbs if desired.
Cooking Time: 12-15 minutes
Baby Zucchini and Tomato Salad
This refreshing salad is a perfect blend of flavors and textures, featuring tender baby zucchinis and juicy tomatoes. It’s a great side dish for your next BBQ or potluck gathering.
Ingredients:
– 8-10 baby zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1/4 cup fresh parsley, chopped
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine zucchini slices, tomato dice, and parsley.
2. Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
3. Toss gently to combine.
4. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is best served fresh, with no cooking required.
Stuffed Baby Zucchini with Feta and Mint
Summer’s sweetest delight just got a whole lot tastier! This refreshing recipe stuffs tender baby zucchinis with a creamy feta and mint filling, perfect for a light and satisfying side dish or main course.
Ingredients:
– 6-8 baby zucchinis
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut off the ends of the zucchinis and hollow out the centers, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together feta cheese, mint leaves, garlic, salt, and pepper.
4. Stuff each zucchini with the feta mixture, dividing it evenly among the six to eight zucchinis.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper, drizzle with olive oil.
6. Bake for 20-25 minutes or until the cheese is melted and the zucchinis are tender.
Cooking Time: 20-25 minutes
Baby Zucchini Fritters with Yogurt Dip
Baby Zucchini Fritters with Yogurt Dip Recipe
Nurture your little ones with these tender and delicious baby zucchini fritters, served with a refreshing yogurt dip.
Ingredients:
– 2 cups baby zucchinis, sliced into 1/4-inch rounds
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 1/4 cup milk
– Vegetable oil for frying
– Yogurt Dip:
+ 1 cup plain yogurt
+ 1 tablespoon honey
Instructions:
1. In a bowl, whisk together flour, cornstarch, salt, and pepper.
2. In a separate bowl, beat the egg and mix with milk.
3. Add the zucchini slices to the wet ingredients and stir gently.
4. Dip each zucchini slice into the dry mixture, coating both sides evenly.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the coated zucchini slices for 2-3 minutes on each side or until golden brown.
7. Serve warm with Yogurt Dip (mix yogurt and honey together).
Cooking Time: 15-20 minutes
Enjoy your delicious Baby Zucchini Fritters with Yogurt Dip!
Roasted Baby Zucchini with Parmesan
Elevate your summer side dish game with this simple and flavorful recipe that brings out the natural sweetness of baby zucchinis. Perfect for a quick weeknight dinner or as a refreshing addition to your next BBQ.
Ingredients:
– 12-15 baby zucchinis
– 2 tablespoons olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the baby zucchinis and pat dry with paper towels.
3. Toss zucchinis with olive oil, salt, and pepper on a baking sheet.
4. Roast for 15-20 minutes, or until tender and slightly caramelized.
5. Sprinkle Parmesan cheese over the zucchinis and return to oven for an additional 2-3 minutes, or until cheese is melted and bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 17-23 minutes
Baby Zucchini and Corn Stir-Fry
Quickly sautéing baby zucchinis and corn with aromatic herbs and spices brings out the natural sweetness of these summer favorites. This recipe is a perfect side dish or light meal for warm weather.
Ingredients:
– 1 cup baby zucchinis, sliced
– 1 cup frozen corn kernels
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– Salt and pepper to taste
– Optional: lemon wedges for serving
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic, baby zucchinis, and corn kernels. Cook, stirring occasionally, for 5-6 minutes or until the vegetables are tender-crisp.
4. Season with salt, pepper, and dried basil to taste.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 10-12 minutes
Baby Zucchini Pasta with Pesto
Celebrate the arrival of fresh zucchinis and sunshine with this vibrant, flavorful pasta dish. This simple yet delightful recipe highlights the tender sweetness of baby zucchinis paired with a rich and creamy pesto sauce.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 lb. baby zucchinis, sliced into thin rounds
– 1/2 cup freshly made pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
2. In a separate pan, heat the olive oil over medium-high heat. Add the sliced zucchinis and cook for 3-4 minutes or until tender but still crisp. Season with salt and pepper to taste.
3. Combine cooked pasta, pesto, and reserved pasta water in a large bowl. Toss until the pasta is well coated.
4. Add the cooked zucchinis to the pasta mixture and toss gently to combine.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Baby Zucchini and Goat Cheese Tart
This sweet and savory tart is a perfect summer treat, featuring tender baby zucchinis paired with creamy goat cheese and flaky pastry. With its simplicity and elegance, it’s sure to impress your guests.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups baby zucchini (about 6-8), sliced into 1/4-inch thick rounds
– 1/2 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small bowl, toss zucchini slices with olive oil, salt, and pepper.
4. Arrange zucchini slices in a single layer on one half of the pastry, leaving a 1/2-inch border around edges.
5. Sprinkle crumbled goat cheese over zucchini.
6. Fold other half of pastry over filling to form a triangle or rectangle shape.
7. Brush edges with water and press gently to seal.
8. Bake for 25-30 minutes or until golden brown.
Baby Zucchini Soup with Fresh Basil
This sweet and comforting soup is perfect for little ones just starting solids or as a healthy treat any time of the year.
Ingredients:
– 2 cups baby zucchinis, peeled and chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream or whole milk
– 1 tablespoon fresh basil leaves, chopped
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped zucchini and chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until zucchinis are tender.
5. Use an immersion blender (or transfer soup to a blender in batches) to puree until smooth.
6. Stir in heavy cream or whole milk and chopped basil leaves.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Baby Zucchini and Mushroom Risotto
This creamy risotto recipe is a perfect blend of tender baby zucchinis and earthy mushrooms, served with a hint of garlic and Parmesan cheese. A comforting side dish or main course for any meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 cup baby zucchinis, sliced
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mushrooms; cook until tender (5-6 minutes).
4. Add Arborio rice; cook 1 minute.
5. Add white wine (if using); cook until absorbed.
6. Warm broth in a separate pot; add to skillet, stirring constantly.
7. Cook until liquid is almost gone, adding zucchinis and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with parsley if desired.
Cooking Time: 25-30 minutes
Baby Zucchini Chips with Sea Salt
Transform baby zucchinis into crispy, addictive snacks perfect for munching on the go. These bite-sized treats are surprisingly easy to make and packed with flavor.
Ingredients:
– 4-6 baby zucchinis
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Slice the baby zucchinis into thin rounds, about 1/8 inch thick.
3. In a shallow dish, mix together flour, paprika, garlic powder, and sea salt.
4. Dip each zucchini slice into the flour mixture, coating both sides evenly.
5. Place the coated zucchini slices on the prepared baking sheet in a single layer.
6. Drizzle with olive oil and toss to coat.
7. Bake for 15-20 minutes or until crispy and golden brown.
Cooking Time: 15-20 minutes
Baby Zucchini and Shrimp Skewers
Get ready to impress with this colorful and flavorful appetizer or main course that combines the sweetness of baby zucchinis with the succulence of shrimp.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4-6 baby zucchinis, sliced into 1/2-inch thick rounds
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 clove garlic, minced
– Salt and pepper to taste
– 10 bamboo skewers
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread shrimp, zucchini slices, and a sprinkle of garlic onto each skewer, leaving a small space between each piece.
3. Brush with olive oil and season with salt, pepper, and lemon juice.
4. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
5. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Baby Zucchini and Ricotta Stuffed Shells
Baby Zucchini and Ricotta Stuffed Shells Recipe
A creative twist on the classic stuffed shell recipe, this dish combines tender baby zucchini with creamy ricotta cheese for a delicious and satisfying meal.
Ingredients:
– 12-15 jumbo pasta shells
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 cup baby zucchini, sliced into thin rounds
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions until al dente. Drain and set aside.
3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, salt, and pepper. Mix well.
4. Stuff each pasta shell with the ricotta mixture, placing them on a baking sheet lined with parchment paper.
5. Drizzle olive oil over the shells and top each with a baby zucchini round.
6. Brush the tops of the shells with beaten egg for a golden glaze.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Baby Zucchini and Chickpea Curry
This flavorful and nutritious curry is a perfect way to enjoy the sweetness of baby zucchinis and the creaminess of chickpeas. This recipe is quick, easy, and packed with protein and fiber.
Ingredients:
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup baby zucchinis, sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add zucchinis and cook until tender, about 5 minutes.
4. Stir in chickpeas, cumin, curry powder, and turmeric; cook for 1 minute.
5. Pour in vegetable broth and season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Garnish with cilantro leaves and serve over rice or with naan bread.
Cooking Time: 20-25 minutes
Baby Zucchini and Bacon Quiche
This quiche recipe combines the sweetness of baby zucchinis with the smokiness of crispy bacon, perfect for a morning meal or brunch.
Ingredients:
– 1 package baby zucchinis (about 12-15)
– 6 slices of cooked bacon, diced
– 2 large eggs
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1 pie crust (homemade or store-bought)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a bowl, whisk together eggs, heavy cream, and shredded cheese. Set aside.
4. Arrange baby zucchinis on the pie crust, leaving a 1-inch border around the edges.
5. Sprinkle diced bacon over the zucchinis.
6. Pour the egg mixture over the filling.
7. Bake for 35-40 minutes or until the quiche is golden brown and set.
8. Let it cool before serving.
Cooking Time: 35-40 minutes
Baby Zucchini and Avocado Sushi Rolls
This recipe combines the freshness of baby zucchinis with the creaminess of avocado, all wrapped up in a delicious sushi roll. Perfect for a light and healthy snack or meal.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 2-3 baby zucchinis, sliced into thin strips
– 1 ripe avocado, mashed
– 1/4 cup water
– 1 tablespoon soy sauce (optional)
– Sesame seeds for garnish
Instructions:
1. Prepare the sushi rice according to package instructions.
2. Cut the baby zucchini slices into smaller pieces and set aside.
3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place 2-3 zucchini strips in the middle of the rice, followed by a small amount of mashed avocado.
5. Roll the sushi using a bamboo sushi mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with soy sauce (if desired) and sesame seeds.
Cooking Time: 10-15 minutes
Baby Zucchini and Lemon Thyme Roast Chicken
This recipe combines the sweetness of baby zucchinis with the brightness of lemon thyme, perfectly complementing the rich flavor of roast chicken.
Ingredients:
– 1 whole chicken (3-4 lbs)
– 2 cups baby zucchinis, sliced
– 2 tbsp olive oil
– 2 lemons, juiced (about 2 tbsp)
– 2 tbsp chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. Rinse the chicken and pat dry with paper towels.
3. In a large bowl, whisk together olive oil, lemon juice, and chopped thyme. Add sliced baby zucchinis and toss to coat.
4. Season the chicken with salt and pepper.
5. Place the chicken in a roasting pan and arrange the zucchini mixture around it.
6. Roast for 45-50 minutes or until the chicken is cooked through and the skin is crispy.
Cooking Time: 45-50 minutes
Summary
This summer, make the most of baby zucchinis with these 18 delicious recipes! From classic sautéed dishes like Garlic Butter Baby Zucchini Sauté and Roasted Baby Zucchini with Parmesan, to creative twists like Stuffed Baby Zucchini with Feta and Mint and Baby Zucchini Chips with Sea Salt. You’ll also find refreshing salads, savory stir-fries, and even sweet treats like Baby Zucchini and Avocado Sushi Rolls. Whether you’re looking for a quick weeknight dinner or a show-stopping main course, these baby zucchini recipes are sure to impress.
