Fresh zucchini should never go to waste! These zucchini main dish recipes, like casseroles, bakes and pastas, offer simple ways to turn garden veggies into satisfying dinners.
1/30
Blackened Tilapia with Zucchini Noodles
From the Recipe Creator:
I love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Nutrition Facts:
1 serving: 203 calories, 4g fat (1g saturated fat), 83mg cholesterol, 522mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1/2 fat.
2/30
Vegetarian Linguine
From the Recipe Creator:
Looking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Nutrition Facts:
1-1/2 cups: 260 calories, 13g fat (7g saturated fat), 25mg cholesterol, 444mg sodium, 26g carbohydrate (3g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 medium-fat meat, 1 vegetable.
3/30
Zucchini Boats
From the Recipe Creator:
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia
Nutrition Facts:
1 stuffed zucchini half: 312 calories, 20g fat (9g saturated fat), 81mg cholesterol, 337mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 24g protein.
4/30
Apple-Marinated Chicken & Vegetables
From the Recipe Creator:
I actually created this at a campground, so you know it's easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less time making dinner. —Jayme Schertz, Clintonville, Wisconsin
Nutrition Facts:
1 chicken breast half with 1 cup vegetables: 367 calories, 16g fat (2g saturated fat), 94mg cholesterol, 378mg sodium, 19g carbohydrate (13g sugars, 3g fiber), 37g protein.
5/30
Zucchini Pizza Casserole
From the Recipe Creator:
My husband has a hearty appetite, our two kids never tire of pizza, and I grow lots of zucchini. So this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota
Nutrition Facts:
1 cup: 315 calories, 20g fat (10g saturated fat), 119mg cholesterol, 855mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 25g protein.
6/30
Chicken Skewers
From the Recipe Creator:
Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia
Nutrition Facts:
1 skewer: 244 calories, 11g fat (2g saturated fat), 63mg cholesterol, 421mg sodium, 11g carbohydrate (6g sugars, 2g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.
7/30
Grilled Vegetable Salad with Poppy Seed Dressing
From the Recipe Creator:
My Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Nutrition Facts:
1 cup: 219 calories, 19g fat (2g saturated fat), 0 cholesterol, 378mg sodium, 11g carbohydrate (8g sugars, 2g fiber), 2g protein.
8/30
Zucchini Lasagna
From the Recipe Creator:
We plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois
Nutrition Facts:
1 serving: 273 calories, 13g fat (5g saturated fat), 92mg cholesterol, 725mg sodium, 14g carbohydrate (6g sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 fat.
9/30
Zucchini Roll-Ups
From the Recipe Creator:
We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini 'pasta' also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas
Nutrition Facts:
4 roll-ups: 175 calories, 8g fat (4g saturated fat), 26mg cholesterol, 643mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.
10/30
Zucchini Soup
From the Recipe Creator:
Easy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 242 calories, 18g fat (11g saturated fat), 60mg cholesterol, 1050mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 8g protein.
11/30
Teriyaki Shish Kabobs
From the Recipe Creator:
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Nutrition Facts:
1 serving: 306 calories, 5g fat (2g saturated fat), 46mg cholesterol, 1203mg sodium, 38g carbohydrate (32g sugars, 2g fiber), 27g protein.
12/30
Grilled Vegetable Pesto Sandwiches
From the Recipe Creator:
Grilling isn't just the pastime of meat eaters! Ask my vegetarian family members who love these wholesome sammies slathered with prepared pesto and stacked with char-kissed summer produce. —Tanya Mehta, Philadelphia, Pennsylvania
Nutrition Facts:
1 sandwich: 748 calories, 37g fat (15g saturated fat), 58mg cholesterol, 1476mg sodium, 91g carbohydrate (15g sugars, 9g fiber), 23g protein.
13/30
Calico Squash Casserole
From the Recipe Creator:
I love to try out different recipes for the squash I grow in my garden. It's fun to bring this beautiful casserole to potlucks because I know it'll go fast. Even the little ones like it. —Lucille Terry, Frankfort, Kentucky
Nutrition Facts:
1 cup: 439 calories, 34g fat (13g saturated fat), 54mg cholesterol, 1055mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 7g protein.
14/30
Spicy Veggie Pasta Bake
From the Recipe Creator:
My dad cooked with cast-iron skillets, so when I do, I remember his amazing culinary skills. I keep the tradition going with my veggie pasta. —Sonya Goergen, Moorhead, Minnesota
Nutrition Facts:
1-1/3 cups (calculated without grated Parmesan cheese): 420 calories, 13g fat (6g saturated fat), 32mg cholesterol, 734mg sodium, 57g carbohydrate (12g sugars, 5g fiber), 17g protein.
15/30
Creamy Sweet Potato and Veggie Soup
From the Recipe Creator:
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted—maybe even better! —Audrey Nemeth, Mount Vernon, Maine
Nutrition Facts:
1 cup: 137 calories, 6g fat (4g saturated fat), 25mg cholesterol, 839mg sodium, 16g carbohydrate (6g sugars, 3g fiber), 4g protein.
16/30
Zucchini Tomato Casserole
From the Recipe Creator:
Even people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming
Nutrition Facts:
1 cup: 224 calories, 16g fat (9g saturated fat), 90mg cholesterol, 527mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 10g protein.
17/30
Grilled Sausages with Summer Vegetables
From the Recipe Creator:
After 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Nutrition Facts:
1 sausage with 1 cup vegetables: 362 calories, 22g fat (9g saturated fat), 60mg cholesterol, 1099mg sodium, 24g carbohydrate (18g sugars, 3g fiber), 17g protein.
18/30
Balsamic Roasted Vegetable Primavera
From the Recipe Creator:
Roasting makes veggies an irresistible part of this light but filling dinner. —Carly Curtin, Ellicott City, Maryland
Nutrition Facts:
1-1/2 cups: 410 calories, 17g fat (3g saturated fat), 4mg cholesterol, 731mg sodium, 56g carbohydrate (12g sugars, 5g fiber), 12g protein.
19/30
Zucchini and Cheese Casserole
From the Recipe Creator:
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Nutrition Facts:
0.750 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein.
20/30
Roasted Veggie Orzo
From the Recipe Creator:
“My sister inspired this recipe. I added a few more spices, but the concept is hers. It's easy to vary, is a great way to add veggies to your diet and the olive oil is heart healthy.”Jackie Termont - Richmond, Virginia
Nutrition Facts:
3/4 cup: 164 calories, 3g fat (1g saturated fat), 2mg cholesterol, 188mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
21/30
Balsamic Zucchini Saute
From the Recipe Creator:
This super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington
Nutrition Facts:
1/2 cup: 94 calories, 5g fat (2g saturated fat), 5mg cholesterol, 398mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
22/30
Slow-Cooker Ratatouille
From the Recipe Creator:
Not only does this classic recipe make a phenomenal side dish, you can also serve it with sliced French bread for a warm and easy appetizer. Try it in the summer with your garden-fresh vegetables. —Jolene Walters, North Miami, Florida
Nutrition Facts:
3/4 cup: 116 calories, 5g fat (1g saturated fat), 0 cholesterol, 468mg sodium, 18g carbohydrate (10g sugars, 6g fiber), 3g protein. Diabetic exchanges: 1 starch, 1 fat.
23/30
Garden Bow Tie Salad
From the Recipe Creator:
This was originally a vegetable dish, but I added pasta to make it work for family gatherings and church potlucks. Try adding sliced mushrooms and diced tomatoes before serving. —Barbara Burks, Huntsville, Alabama
Nutrition Facts:
3/4 cup: 89 calories, 3g fat (0 saturated fat), 0 cholesterol, 296mg sodium, 14g carbohydrate (3g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.
24/30
Veggie Fajitas
From the Recipe Creator:
For a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas
Nutrition Facts:
1 fajita: 375 calories, 21g fat (10g saturated fat), 35mg cholesterol, 853mg sodium, 35g carbohydrate (4g sugars, 3g fiber), 13g protein.
25/30
Zucchini Beef Skillet
From the Recipe Creator:
This is a speedy summer recipe that uses up those abundant garden goodies: Zucchini, tomatoes and green peppers. —Becky Calder, Kingston, Missouri
Nutrition Facts:
2 cups: 470 calories, 24g fat (11g saturated fat), 98mg cholesterol, 749mg sodium, 33g carbohydrate (8g sugars, 4g fiber), 32g protein.
26/30
Sausage Rice Skillet
From the Recipe Creator:
Flavorful pork sausage, fresh zucchini and instant rice make this stovetop sensation a favorite. Everyone I have shared this recipe with tells me how delicious it is. —Connie Putnam, Clayton, North Carolina
Nutrition Facts:
1-1/4 cups: 381 calories, 25g fat (8g saturated fat), 61mg cholesterol, 1153mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 16g protein.
27/30
Zucchini Burgers
From the Recipe Creator:
With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
Nutrition Facts:
1 burger: 314 calories, 12g fat (2g saturated fat), 106mg cholesterol, 467mg sodium, 40g carbohydrate (9g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable, 1 lean meat.
28/30
California Quinoa
From the Recipe Creator:
I’m always changing this salad up. Here I used tomato, zucchini and olives for a Greek-inspired salad. Try adding a few more favorite fresh veggies you know your family will love. —Elizabeth Lubin, Huntington Beach, California
Nutrition Facts:
1 cup: 310 calories, 11g fat (3g saturated fat), 8mg cholesterol, 353mg sodium, 42g carbohydrate (3g sugars, 6g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
29/30
Tortellini Bake
From the Recipe Creator:
One year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Nutrition Facts:
3/4 cup: 219 calories, 10g fat (5g saturated fat), 38mg cholesterol, 362mg sodium, 22g carbohydrate (5g sugars, 2g fiber), 10g protein.
30/30
Zucchini Parmesan
From the Recipe Creator:
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
Nutrition Facts:
1/2 cup: 81 calories, 3g fat (1g saturated fat), 3mg cholesterol, 581mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
Zucchini Main Dish Recipes FAQ
What hearty zucchini entrees will let me use up a bunch of produce?
When you want to use up a bunch of produce, dishes like zucchini casseroles, veggie pasta or baked zucchini boats with sausage and cheese are great options as entrees. You can also roast big trays of sliced zucchini with chickpeas, tomatoes and feta for a hands-off dinner that feeds a crowd. These hearty zucchini entrees are built to use up a lot, without feeling like leftovers in disguise.
Can I make quick zucchini dishes in the Instant Pot for dinner?
Yes, zucchini works well in pressure cooker recipes as long as you don’t overdo the cooking time. Toss it in at the end of soups, stews or pastas so it softens slightly while keeping some bite. It’s great in dishes like creamy zucchini soup, summer vegetable curry or tomato-based Instant Pot ratatouille.
What are the best healthy main courses with zucchini I can make in the summer?
Some of the best healthy main courses with zucchini for summer include grilled zucchini skewers with lemony chicken, spiralized zucchini tossed with pesto or crispy zucchini pancakes paired with a tangy yogurt dipping sauce. These light, veggie-forward lunch and dinner ideas are ideal for the summer without heating up your whole kitchen.
