20 Quick Zucchini Recipes Stove Top Delicious

Zucchini season is here, and if you’re staring at a pile of these summer squash wondering what to do, we’ve got you covered! Whether you’re craving a quick weeknight dinner or a cozy comfort meal, these 20 stovetop zucchini recipes are fast, flavorful, and fuss-free. From savory stir-fries to cheesy skillet bakes, get ready to fall in love with zucchini all over again—let’s dive in!

Garlic Butter Sautéed Zucchini

This quick and flavorful side dish turns humble zucchini into something irresistible with just a few pantry staples.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch rounds
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh parsley

Instructions:

1. Melt 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add zucchini in a single layer (work in batches if needed). Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook undisturbed for 2 minutes until golden on one side.
3. Flip zucchini and cook 2-3 more minutes until tender but still slightly crisp. Toss with 1 tbsp chopped parsley right before serving.

The magic here is in the technique: high heat and minimal stirring give the zucchini caramelized edges while keeping them perfectly tender-crisp.

Tip: For extra richness, finish with a squeeze of lemon or grated Parmesan.

Zucchini and Tomato Stir-Fry

This quick veggie stir-fry is a weeknight hero—bright, fresh, and ready in under 15 minutes. The tomatoes melt into a light sauce while the zucchini stays crisp-tender.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch half-moons
• 1 pint cherry tomatoes, halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil, thinly sliced

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add zucchini and cook for 4 minutes, stirring once, until lightly browned.
2. Push zucchini to one side. Add garlic and red pepper flakes to the empty space and cook for 30 seconds until fragrant.
3. Add cherry tomatoes, balsamic vinegar, salt, and black pepper. Toss everything together and cook for 2–3 minutes until tomatoes soften but still hold their shape.
4. Remove from heat and stir in basil.

The magic here? The balsamic vinegar caramelizes just enough to balance the tomatoes’ acidity without overpowering the zucchini. Serve over rice or with crusty bread to soak up the juices.

Tip: For extra depth, sprinkle with grated Parmesan right before serving.

Spicy Zucchini and Corn Skillet

This vibrant skillet dish is a summer favorite—packed with fresh veggies and a kick of heat that’ll wake up your taste buds!

Ingredients:

• 2 tbsp olive oil
• 1 medium zucchini, diced (about 2 cups)
• 1 cup fresh or frozen corn kernels
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add zucchini and cook for 4–5 minutes, stirring occasionally, until lightly browned.
2. Stir in corn, smoked paprika, cayenne pepper, garlic powder, and salt. Cook for another 3–4 minutes until the corn is tender and the spices are fragrant.
3. Remove from heat and drizzle with lime juice. Toss with cilantro just before serving.

The smoky paprika and lime create a bold, tangy finish that makes this side dish unforgettable. Serve it warm with grilled chicken or scoop it up with tortilla chips!

Tip: For extra crunch, add a handful of diced bell peppers with the zucchini.

Lemon Herb Zucchini Noodles

Bright, fresh, and ready in 15 minutes, these zucchini noodles are a light yet satisfying side or main that’s packed with zesty flavor.

Ingredients:

• 4 medium zucchini, spiralized (about 4 cups noodles)
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice (about 1 lemon)
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; sauté for 1 minute until fragrant but not browned.
2. Add zucchini noodles, salt, and black pepper. Toss gently and cook for 3–4 minutes, just until tender but still slightly crisp.
3. Remove from heat and stir in lemon juice, lemon zest, parsley, and basil. Taste and adjust seasoning if needed.
4. Serve immediately, topped with Parmesan cheese if using.

The lemon zest and fresh herbs make this dish pop with garden-fresh vibrancy—perfect for when you want something light but full of personality.

Tip: For extra crunch, sprinkle with toasted pine nuts or almonds right before serving.

Zucchini and Mushroom Medley

This simple yet flavorful veggie dish is a weeknight hero—earthy mushrooms and tender zucchini come together in a buttery, garlicky sauté that’s ready in under 20 minutes.

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch rounds
• 8 oz cremini mushrooms, sliced
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh thyme leaves (or 1 tsp dried)
• 1 tbsp lemon juice

Instructions:

1. Melt 2 tbsp unsalted butter in a large skillet over medium-high heat. Add 8 oz cremini mushrooms and cook, stirring occasionally, for 5 minutes until they release their moisture and start to brown.
2. Add 2 medium zucchini, 2 cloves garlic (minced), 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 4–5 minutes, until zucchini is just tender but still bright green.
3. Stir in 1 tbsp fresh thyme leaves and 1 tbsp lemon juice, scraping up any browned bits from the pan. Remove from heat and serve immediately.

The magic here? A splash of lemon juice at the end brightens the rich, buttery mushrooms without overpowering them—it’s all about balance.

Tip: For extra depth, swap half the butter for olive oil and finish with a sprinkle of grated Parmesan.

Cheesy Zucchini Fritters

These crispy, golden fritters are packed with fresh zucchini and melty cheese—perfect for a quick appetizer or a veggie-loaded side dish.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 tsp salt
• 1 large egg
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Toss the grated zucchini with 1 tsp salt in a colander and let sit for 10 minutes. Squeeze out excess moisture with a clean towel.
2. In a bowl, whisk the egg, then stir in the zucchini, 1/2 cup cheddar cheese, 1/4 cup Parmesan, 1/4 cup flour, and 1/4 tsp black pepper until combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 1/4 cup portions of the mixture into the pan, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Transfer to a paper towel-lined plate. Sprinkle with fresh parsley if desired.

The secret to these fritters? Salting the zucchini first ensures they stay crisp instead of soggy—worth the extra step!

Tip: Serve with a dollop of sour cream or garlic aioli for extra richness.

Zucchini and Bell Pepper Hash

This vibrant veggie hash is a quick, one-pan wonder that turns humble ingredients into a hearty, flavor-packed side or brunch star.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium zucchinis, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3 minutes, stirring occasionally.
2. Add diced bell peppers and cook for 4 minutes until slightly softened.
3. Stir in zucchini and cook for 5 minutes, stirring occasionally, until vegetables are tender but still crisp.
4. Add 2 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
5. Remove from heat and toss with 2 tbsp chopped parsley.

The smoky paprika and fresh parsley give this hash a punchy contrast to the sweet peppers and mild zucchini, while keeping everything bright and crisp.

Tip: For a heartier meal, top with fried eggs or crumbled feta cheese.

Cajun Spiced Zucchini Sauté

This zesty zucchini sauté is a quick, flavor-packed side that’ll jazz up any weeknight dinner—ready in under 20 minutes!

Ingredients:

• 2 medium zucchini, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 tsp Cajun seasoning
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¼ tsp salt
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the zucchini and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Sprinkle with 1 tsp Cajun seasoning, ½ tsp garlic powder, ½ tsp smoked paprika, and ¼ tsp salt. Toss to coat evenly and cook for another 2–3 minutes until the zucchini is tender-crisp.
3. Remove from heat, drizzle with 1 tbsp fresh lemon juice, and sprinkle with 1 tbsp chopped fresh parsley. Toss gently and serve warm.

The smoky Cajun spice and bright lemon finish make this dish pop—perfect for balancing rich mains like grilled meats or creamy pasta.

Tip: For extra kick, add a pinch of red pepper flakes with the spices!

Zucchini and Chickpea Curry

This cozy, veggie-packed curry comes together in under 30 minutes—perfect for busy weeknights when you crave something hearty but light.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ¼ tsp cayenne pepper (optional)
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 medium zucchinis, halved and sliced into half-moons
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can coconut milk
• 1 tsp salt
• ½ tsp sugar
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until translucent. Stir in garlic, ginger, cumin, coriander, turmeric, and cayenne (if using); cook for 1 minute until fragrant.
2. Add chickpeas and zucchini, tossing to coat in the spices. Pour in diced tomatoes (with juices) and coconut milk. Stir in salt and sugar.
3. Simmer uncovered for 12–15 minutes, stirring occasionally, until zucchini is tender and sauce thickens slightly.
4. Garnish with cilantro and serve warm over rice or with naan.

The creamy coconut milk balances the earthy spices, while the zucchini keeps it fresh—no one will guess how quick it was to make!

Tip: For extra depth, toast the cumin and coriander in a dry pan for 30 seconds before adding them.

Zucchini and Spinach Sauté

This quick and vibrant sauté is a weeknight hero—packed with fresh flavors and ready in under 15 minutes.

Ingredients:

• 2 medium zucchinis, sliced into ¼-inch rounds
• 3 cups fresh baby spinach
• 2 tbsp olive oil
• 3 cloves garlic, minced
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• ¼ cup grated Parmesan cheese (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add zucchini and cook for 5–6 minutes, stirring occasionally, until lightly browned.
2. Stir in 3 cloves minced garlic and ½ tsp red pepper flakes; cook for 1 minute until fragrant.
3. Add 3 cups baby spinach, ½ tsp salt, and ¼ tsp black pepper. Toss until spinach wilts, about 2 minutes.
4. Remove from heat and drizzle with 1 tbsp lemon juice. Sprinkle with ¼ cup Parmesan (if using) and serve warm.

The lemon and Parmesan brighten up the earthy zucchini and spinach, making this dish taste restaurant-worthy with zero fuss.

Tip: For extra crunch, top with toasted pine nuts or slivered almonds.

Zucchini and Eggplant Stir-Fry

This Zucchini and Eggplant Stir-Fry is a quick, veggie-packed dish with a savory garlic-soy glaze that’ll make even picky eaters reach for seconds.

• 1 medium zucchini, sliced into 1/4-inch half-moons
• 1 small eggplant, diced into 1-inch cubes
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1/2 tsp red pepper flakes
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)

1. Heat olive oil in a large skillet over medium-high heat. Add zucchini and eggplant, stirring occasionally, until lightly browned and tender (about 8–10 minutes).
2. Push veggies to one side of the skillet. Add minced garlic to the empty space and sauté for 30 seconds until fragrant.
3. Pour in soy sauce, honey, red pepper flakes, and black pepper. Toss everything together until the veggies are evenly coated (about 1 minute).
4. Remove from heat and sprinkle with sesame seeds.

The honey caramelizes slightly on the veggies, giving them a sticky-sweet edge that balances the smoky eggplant perfectly. Serve over rice or noodles for a fuss-free meal!

Tip: Salting the eggplant and letting it sit for 10 minutes before cooking reduces bitterness—just pat dry before adding to the pan.

Honey Glazed Zucchini Slices

These sweet and savory zucchini slices caramelize beautifully in the oven, making them an irresistible side dish or snack.

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 2 tbsp olive oil
• 2 tbsp honey
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (optional)

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp honey, 1 tbsp soy sauce, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Toss zucchini slices in the glaze until evenly coated, then arrange in a single layer on the baking sheet.
4. Bake for 20 minutes, flipping halfway, until tender and caramelized at the edges.
5. Sprinkle with 1 tbsp sesame seeds (if using) while still warm.

The honey glaze transforms humble zucchini into sticky, glossy bites with a perfect balance of sweet and salty. Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to prevent burning!

Zucchini and Shrimp Scampi

Zucchini and Shrimp Scampi

This light yet flavorful dish combines tender shrimp and crisp zucchini in a garlicky, buttery sauce—perfect for a quick weeknight dinner that feels fancy.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized or thinly sliced into ribbons
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine (like Pinot Grigio)
• 1 tbsp lemon juice
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large skillet, melt 4 tbsp butter over medium heat. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes; sauté for 1 minute until fragrant.
2. Add shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
3. Pour 1/2 cup white wine into the skillet, scraping up any browned bits. Simmer for 2 minutes to reduce slightly.
4. Add zucchini and cook for 3–4 minutes, tossing occasionally, until just tender but still crisp.
5. Return shrimp to the skillet. Stir in 1 tbsp lemon juice, 1/4 cup parsley, 1/2 tsp salt, and 1/4 tsp black pepper. Toss to coat and heat through, about 1 minute.

The zucchini ribbons soak up the garlicky sauce while keeping their bite, making this scampi feel lighter than the classic pasta version.

Tip: For extra richness, finish with a sprinkle of grated Parmesan or a pat of butter off the heat.

Zucchini and Bacon Skillet

This one-pan wonder combines smoky bacon with tender zucchini for a quick, savory side or light meal that’s packed with flavor.

Ingredients:

• 4 slices thick-cut bacon, chopped
• 2 medium zucchinis, sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• ½ tsp smoked paprika
• ¼ tsp black pepper
• ¼ tsp salt
• 1 tbsp olive oil
• 1 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5–7 minutes. Transfer to a paper towel-lined plate, leaving 1 tbsp of bacon fat in the pan.
2. Add the olive oil to the skillet, then sauté the onion until translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the zucchini, smoked paprika, black pepper, and salt. Cook, stirring occasionally, until zucchini is tender but still slightly crisp, about 6–8 minutes.
4. Return the bacon to the skillet, tossing to combine. Garnish with fresh parsley if using.

The magic here? The zucchini soaks up all that smoky bacon goodness while keeping its fresh bite—no mushy veggies here!

Tip: For a cheesy twist, sprinkle with grated Parmesan right before serving.

Zucchini and Sweet Potato Hash

This vibrant hash is a one-pan wonder, packing earthy sweetness and a hint of smokiness into every bite—perfect for lazy weekend brunches or a quick veggie-packed dinner.

Ingredients:

• 2 medium sweet potatoes (about 3 cups), diced into ½-inch cubes
• 1 medium zucchini (about 2 cups), diced
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add sweet potatoes and cook, stirring occasionally, for 10 minutes until slightly softened.
2. Add onion and cook for 3 minutes until translucent. Stir in zucchini, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Cook for another 8–10 minutes, stirring occasionally, until veggies are tender and edges are crispy.
3. Remove from heat and sprinkle with fresh parsley (if using). Serve immediately.

The magic here? Letting the sweet potatoes crisp up just enough to contrast the zucchini’s tender bite—no mushy hash in sight!

Tip: For extra protein, top with a fried egg or crumbled feta before serving.

Zucchini and Pesto Pasta Toss

This vibrant pasta toss is a summer weeknight hero—fresh zucchini ribbons and basil pesto cling to every bite for a dish that’s light yet satisfying.

Ingredients:

• 8 oz (about 2 cups) penne or fusilli pasta
• 2 medium zucchinis, thinly sliced into ribbons (about 3 cups)
• 1/4 cup basil pesto (store-bought or homemade)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp lemon juice

Instructions:

1. Cook the pasta in salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Add the zucchini ribbons, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until just tender but still bright green.
3. Reduce heat to low. Add the drained pasta, pesto, Parmesan cheese, and lemon juice to the skillet. Toss gently, adding reserved pasta water 1 tbsp at a time if needed to loosen the sauce.
4. Serve immediately with extra Parmesan on top.

The zucchini ribbons soften slightly but keep a delicate bite, while the pesto coats everything in a glossy, herby hug—no heavy cream required!

Tip: For extra crunch, top with toasted pine nuts or a sprinkle of red pepper flakes.

Zucchini and Black Bean Sauté

This quick and colorful sauté is a weeknight hero—packed with fresh zucchini, hearty black beans, and a smoky-spiced kick that’ll have you scraping the pan clean.

Ingredients:

• 2 tbsp olive oil
• 1 medium zucchini, halved lengthwise and sliced into ½-inch moons
• 1 (15-oz) can black beans, drained and rinsed
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• ½ tsp kosher salt
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high. Add the zucchini and cook, stirring occasionally, for 4–5 minutes until lightly browned.
2. Stir in the black beans, ½ tsp cumin, ½ tsp smoked paprika, ¼ tsp garlic powder, and ½ tsp salt. Cook for 2–3 minutes until the beans are warmed through and the spices are fragrant.
3. Remove from heat and drizzle with 1 tbsp lime juice. Sprinkle with 2 tbsp cilantro and toss gently.

The smoky paprika and bright lime make this dish pop, while the zucchini keeps it fresh—no mushy veggies here! Serve over rice or scoop up with warm tortillas.

Tip: For extra crunch, top with crumbled cotija cheese or toasted pepitas.

Zucchini and Sausage Skillet

This one-pan wonder is packed with savory sausage, tender zucchini, and just the right amount of garlicky goodness—perfect for busy weeknights when you need dinner fast.

Ingredients:

• 1 tbsp olive oil
• 12 oz Italian sausage (casings removed)
• 2 medium zucchinis, sliced into half-moons
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 cup grated Parmesan cheese

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add sausage, breaking it into crumbles with a spoon. Cook for 5–6 minutes until browned.
2. Add onion and sauté for 3 minutes until softened. Stir in garlic, salt, pepper, and oregano, cooking for 30 seconds until fragrant.
3. Toss in zucchini and cook for 4–5 minutes, stirring occasionally, until just tender but still slightly crisp.
4. Sprinkle with Parmesan, then remove from heat. Let sit 2 minutes to melt the cheese slightly.

The zucchini keeps a satisfying bite against the rich sausage, while the Parmesan adds a salty, nutty finish that ties it all together.

Tip: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes with the garlic.

Zucchini and Carrot Stir-Fry

This vibrant stir-fry is a quick, veggie-packed side that brings a little crunch and a lot of flavor to your weeknight table.

Ingredients:

• 2 medium zucchinis, sliced into thin half-moons
• 2 large carrots, julienned
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes (optional)
• 1/4 tsp black pepper
• 1 tbsp sesame seeds (for garnish)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant.
2. Add carrots and stir-fry for 3 minutes, until slightly softened but still crisp.
3. Toss in zucchini and cook for another 2 minutes, stirring frequently.
4. Pour in soy sauce, honey, red pepper flakes, and black pepper. Stir well to coat the veggies evenly and cook for 1 more minute.
5. Remove from heat and sprinkle with sesame seeds before serving.

The honey’s subtle sweetness balances the savory soy sauce perfectly, while the sesame seeds add a nutty finish. Tip: For extra crunch, toss in a handful of chopped peanuts right before serving!

Zucchini and Quinoa Pilaf

This light yet satisfying pilaf combines fluffy quinoa with tender zucchini and a touch of garlic for a dish that’s as versatile as it is wholesome.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 medium zucchinis, diced (about 2 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• 1 tbsp lemon juice

Instructions:

1. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the zucchini and sauté for 5 minutes until slightly softened.
3. Stir in the minced garlic, salt, black pepper, and smoked paprika. Cook for 1 minute until fragrant.
4. Fluff the quinoa with a fork and add it to the skillet with the zucchini. Toss gently to combine, then stir in the fresh parsley and lemon juice.

The smoked paprika adds a subtle depth to this pilaf, while the lemon brightens everything up—perfect for meal prep or a quick weeknight side.

Tip: For extra crunch, top with toasted pine nuts or slivered almonds before serving.