(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Of all the summer fruits and vegetables, zucchini has to be one of the most versatile. From griddle cakes to spiralized noodles, muffins, loaves, salads and more, it stars in some of our all-time favourite recipes. Find a zucchini recipe to try tonight in the gallery below:
Halloumi cheese is a great addition to a vegetable kebab, but needs a little extra attention on the barbecue. Make sure your grill is really hot, clean and lightly oiled before you begin and turn the skewers frequently to keep the cheese from sticking. Get our cherry tomato, zucchini and halloumi skewers with pesto drizzle recipe.
Make the most of that zucchini haul with these decadent (and easy!) double-chocolate treats. One of our editors makes these every summer—for a while, they were the only zucchini recipe her kids would eat. Get our chocolate-zucchini muffins recipe.
"Zucchini, strictly speaking, aren’t controversial, but they do tend to get a pretty lukewarm reaction from many, including, regrettably, two of our test-kitchen colleagues. The reason for this is probably zucchini’s high water content, which tends to make them, well, watery. There are plenty of ways to combat this—frying and grilling are two examples—but we actually use it to our advantage here, cooking the zucchini slowly in their own juices, making them fantastically soft and enhancing their flavour by a long soak with fried garlic. (And in the process, we also managed to win over our two zucchini-iffy colleagues, we’re happy to announce.)" —Excerpted from 'Flavor,' by Yotam Ottolenghi and Ixta Belfrage. Get Yotam Ottolenghi and Ixta Belfrage's super-soft zucchini with harissa and lemon recipe.
Loaded with soba noodles, this easy dinner bowl is a healthy way to cap off the day. Get this togarashi shrimp and spiralized zucchini bowl recipe.
The savoury seasonal fruit helps balance out the sweetness in the bread batter. Get this ultimate zucchini muffins recipe.
Preserved fresh zucchini is a zesty topper you can use on salads and sandwiches. Get this pickled zucchini recipe.
Make this delicious and filling meal tonight, then save some grilled veggies to make our Mushroom, Zucchini & Tomato Pasta Salad tomorrow (it's the next link!). Get our caprese grilled portobellos with zucchini salad recipe.
Leftover grilled portobello mushrooms and zucchinis from last night's Caprese Grilled Portobellos with Zucchini Salad (link above!) pair with store-bought pesto and yogurt for a fresh, herbaceous pasta salad recipe.
Lightly seasoned with Dijon, honey, dill and white wine vinegar, this salmon, served on an orzo-zucchini salad, packs a flavourful punch. Get this salmon fillets with zucchini orzo recipe.
This ultimate zucchini loaf is, well, ultimate on its own, but stir in a pinch of freshly grated nutmeg or ground cloves for a hint of warm spice to elevate it to the next level. Get this zucchini loaf recipe.
Ditch the potatoes for these little fried delights. These fritters are a great way to start your mornings off on a veggie-packed note. Get this zucchini and carrot fritters recipe.
Pumpkin seed pesto and spiralized zucchini noodles dress up this simple summer pasta. Get this pappardelle and zucchini pasta recipe.
Panko-parmesan crusted zucchini rounds make a perfect appetizer, especially when paired with a creamy dip. Get this zucchini parmesan crisps recipe.
The texture of zucchini makes it a perfect substitute for pasta. Plus, a quick fresh pesto means you can be healthy without sacrificing flavour. Get this pesto and zucchini noodles pasta recipe.
Pear, arugula, goat cheese and grilled zucchini are topped with a honey vinaigrette for a delicious combination of flavours that will dress up any meal. Get this zucchini-pear salad recipe.
Quick, easy and super delicious, puff pastry appetizers are the best way to start a party — whether it’s a family barbecue or a Friday night with friends. Get this tomato-zucchini vegetable tarts recipe.
One of our simplest summer salads: All you have to do is grill halloumi and zucchini, then toss together with chickpeas, herbs and a light vinaigrette. Get this grilled halloumi, zucchini and chickpea salad recipe.
A savoury snack, lunch or appetizer, these boats are filled with herbs, tomatoes, feta and panko to give it a golden crisp under the broiler. Get this Sicilian zucchini boats recipe.
Too hot to cook? Let your slow cooker whip up this summertime favourite (your kitchen will stay cool and so will you). Get this slow-cooker zucchini and artichoke summer lasagna recipe.
Throw some vegetables on the grill and whip up this Italian-style rustic salad. Here we’ve used eggplant, peppers, zucchini and tomatoes. Get this panzanella salad recipe.
Take pizza night on a global tasting tour, starting with this hearty vegetarian recipe. Get the recipe for our chickpea naan pizza with vegetables.
Sliced, barbecued and seasoned with mint, this salad is the perfect complement to our honey-ginger chicken. Get this minted zucchini salad recipe.
Perfect for a barbecue, your guests will love these light and delicious tacos that pack a lot of flavour. For a vegetarian version, substitute fish with tofu. Get this halibut and zuccini soft tacos recipe.
Skip spaghetti night this week for a new family-favourite. Spicy mayo adds zip, carrots bring the crunch, and building your own? It's a whole lot of fun. Get this pork and zucchini meatballs in lettuce cups recipe.
Golden, crispy cakes that are a delicious side for dinner, lunch or a savoury mid-day brunch. Get this golden zucchini-feta cakes recipe.
Fresh zucchini and crispy bell peppers makes this colourful dish a healthy and satisfying meal. Top with freshly shaved parmesan and serve. Get this fresh pepper and zucchini pasta recipe.
A little bit sweet, a little bit salty and a whole lot tasty. Even better, it can be prepared in 15 minutes and is out of the oven in less than an hour. Get our sharp-cheddar zucchini bread recipe.
Make vegetable “pasta”: Peel ribbons of raw zucchini with a vegetable peeler. Sauté with oil and garlic until just tender. Top with pasta sauce of your choice and sprinkle with grated parmesan.
How to make zucchini-feta cakes
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