It’s that time of year – when zucchini is so bountiful that it leaves you wondering what to do with it all. These two recipes take the ubiquitous summer vegetable in new directions – one super simple (works on the grill too) and the other sophisticated enough to impress guests. Both make a great side for grilled meat or addition to a vegetarian meal.

Creamy Oven-Roasted Zucchini & Summer Squash

recipe by Melissa Gray for Eating Well


  • 1 medium zucchini, untrimmed and halved lengthwise
  • 1 medium yellow squash, untrimmed and halved lengthwise
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 2 small cloves garlic, finely chopped
  • 1 teaspoon chopped fresh thyme, plus leaves for garnish


  1. Preheat oven to 425°F. Using a sharp knife, score cut sides of zucchini and squash in a crosshatch pattern, cutting about 1/8-inch deep. Sprinkle the cut sides evenly with salt. Let stand at room temperature for 10 minutes. Pat dry using paper towels.
  2. Heat oil in a large (12-inch) ovenproof skillet over medium-high heat. Arrange the zucchini and squash, cut-sides down, in a single layer in the pan. Cook, undisturbed, until golden brown, about 5 minutes. Transfer the pan to the oven; roast for 20 minutes. Sprinkle garlic and thyme over the zucchini and squash; continue roasting until the zucchini and squash are very soft, about 5 minutes more. Transfer the zucchini and squash to a paper-towel-lined plate to drain. Garnish with additional thyme, if desired. Makes 4 servings.

Zucchini Stir-Fry

recipe by Amanda Stanfield for Eating Well


  • 1 tablespoon grated fresh ginger
  • 1 ½ tablespoons lower-sodium soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon honey
  • 1 ½ teaspoons cornstarch
  • 3 medium zucchini, cut into (2-by-3/4-inch) wedges
  • 2 tablespoons water
  • 1 tablespoon toasted sesame oil
  • 3 scallions, green parts only cut into 1-inch pieces (about 1/3 cup)


  1. Combine ginger, soy sauce, Sriracha, honey and cornstarch in a small bowl; stir well.
  2. Heat a large nonstick skillet over medium-high heat until hot, 1 to 2 minutes. Add zucchini in a single layer; cook, undisturbed, until lightly browned, about 2 minutes. Add water; cook, covered, until the zucchini is bright green and tender, about 2 minutes.
  3. Reduce heat to medium and add the ginger mixture; cook, stirring occasionally, until the sauce has thickened, 1 to 2 minutes. Remove from heat; drizzle with sesame oil and sprinkle with scallions. Toss to combine. Makes 4 servings.

For more great zucchini recipes, check out our recipe archives.

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