18 Delicious Kid Friendly Zucchini Recipes Easy

Cheesy Zucchini Tots

These crispy little bites pack all the cheesy, savory goodness of tater tots—but with a veggie-packed twist that’ll have everyone reaching for seconds.

Ingredients

• 2 cups grated zucchini (about 2 medium)
• 1 cup shredded cheddar cheese
• 1/2 cup panko breadcrumbs
• 1 large egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (for greasing)

Instructions

1. Prep the zucchini: Wrap grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Mix: In a bowl, combine zucchini, cheddar cheese, panko, egg, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp salt, and 1/4 tsp black pepper. Stir until fully incorporated.
3. Shape: Scoop 1-tbsp portions of the mixture and roll into small cylinders (like classic tots).
4. Bake: Preheat oven to 400°F. Lightly grease a baking sheet with 1 tbsp olive oil. Arrange tots on the sheet and bake for 20–22 minutes, flipping halfway, until golden and crisp.

The magic here? The zucchini stays tender inside while the cheese and panko create an irresistible crunch—no deep fryer required.

Tip: For extra crispiness, spritz the tots lightly with cooking spray before baking.

Zucchini Pizza Bites

These zucchini pizza bites are the perfect low-carb snack—packed with flavor and ready in under 30 minutes!

Ingredients:

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup mini pepperoni slices
• 1/2 tsp dried oregano
• 1 tbsp grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Toss zucchini rounds with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Arrange in a single layer on the baking sheet.
3. Bake for 10 minutes until slightly softened, then flip each round.
4. Top each zucchini slice with 1 tsp marinara sauce, a pinch of shredded mozzarella, 2-3 mini pepperoni slices, and a sprinkle of 1/2 tsp dried oregano.
5. Return to the oven for 5-7 minutes until cheese is bubbly. Finish with 1 tbsp grated Parmesan.

The crispy edges of the zucchini balance the gooey cheese and zesty pepperoni—like a mini pizza without the carbs!

Tip: For extra crispiness, broil for 1-2 minutes at the end (watch closely!).

Zucchini Fritters with Yogurt Dip

These crispy zucchini fritters are a perfect way to use up summer squash, paired with a tangy yogurt dip for a light yet satisfying bite.

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 tsp salt
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp grated Parmesan cheese
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)
• For the dip: 1/2 cup plain Greek yogurt, 1 tbsp lemon juice, 1 small garlic clove (minced), 1/4 tsp salt

1. Toss grated zucchini with 1/2 tsp salt and let sit 10 minutes. Squeeze out excess moisture with a clean kitchen towel.
2. In a bowl, combine zucchini, flour, egg, Parmesan, and 1/4 tsp black pepper until evenly mixed.
3. Heat olive oil in a skillet over medium heat. Drop 2-tbsp portions of batter, flattening slightly. Cook 3–4 minutes per side until golden and crisp.
4. Make the dip: Stir together yogurt, lemon juice, garlic, and 1/4 tsp salt.

The contrast of the crispy edges and tender centers makes these fritters irresistible, while the garlicky yogurt adds a refreshing coolness.

Tip: For extra crunch, press shredded zucchini between paper towels after salting to remove even more moisture.

Zucchini Muffins with Chocolate Chips

These tender, moist zucchini muffins are studded with melty chocolate chips—a sneaky way to get veggies into your breakfast (or dessert) without anyone noticing!

Ingredients

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 large egg
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ¾ cups flour, ½ cup granulated sugar, ⅓ cup brown sugar, 1 tsp baking soda, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat 1 egg, then stir in ½ cup oil, 1 tsp vanilla, and the grated zucchini until combined.
4. Pour the wet ingredients into the dry ingredients, mixing just until no flour streaks remain. Fold in ¾ cup chocolate chips.
5. Divide batter evenly among muffin cups (they’ll be nearly full). Bake for 20–22 minutes, until a toothpick inserted comes out clean.

The zucchini keeps these muffins incredibly soft for days, while the chocolate chips add just the right sweetness—perfect for grabbing on busy mornings.

Tip: Squeeze excess moisture from the grated zucchini with a clean towel to prevent soggy muffins!

Zucchini Pancakes with Maple Syrup

These crispy-edged zucchini pancakes are a sneaky way to get veggies into breakfast—drizzled with maple syrup, they’re sweet, savory, and totally irresistible.

Ingredients:

• 2 cups grated zucchini (about 1 medium)
• 1 large egg
• 2 tbsp all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese
• 2 tbsp olive oil (for frying)
• 1/4 cup maple syrup (for serving)

Instructions:

1. Squeeze grated zucchini in a clean kitchen towel to remove excess moisture—you should have about 1 cup after draining.
2. In a bowl, whisk together the egg, 2 tbsp flour, 1 tbsp cornstarch, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp Parmesan. Fold in the zucchini until just combined.
3. Heat 2 tbsp olive oil in a skillet over medium heat. Drop 1/4-cup scoops of batter, flattening slightly. Cook for 3–4 minutes per side until golden and crisp.
4. Serve warm with a drizzle of maple syrup.

The contrast of salty Parmesan and sweet syrup makes these pancakes a standout—plus, they stay crispy even after a quick rest!

Tip: For extra crunch, press the edges lightly with a spatula while frying.

Zucchini Pasta with Tomato Sauce

This light yet satisfying zucchini pasta swaps noodles for fresh veggie ribbons, tossed in a vibrant, garlicky tomato sauce—perfect for a quick weeknight meal.

Ingredients

• 2 medium zucchinis, spiralized (about 4 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh basil, thinly sliced
• 1/4 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant.
2. Stir in crushed tomatoes, oregano, salt, black pepper, and red pepper flakes (if using). Simmer for 8–10 minutes, stirring occasionally, until slightly thickened.
3. Add zucchini noodles and toss gently to coat. Cook for 2–3 minutes until just tender but still crisp.
4. Remove from heat and stir in basil. Top with Parmesan cheese before serving.

The zucchini’s slight crunch against the rich, herby tomato sauce makes this dish feel indulgent yet guilt-free. Plus, it’s ready in under 20 minutes!

Tip: Blot spiralized zucchini with a paper towel to remove excess moisture if your sauce seems watery.

Zucchini Quesadillas with Cheese

These zucchini quesadillas are a fresh twist on a classic—packed with melty cheese and tender zucchini for a quick, veggie-loaded meal.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp garlic powder
• 4 large flour tortillas (8-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro (optional)
• Sour cream or salsa, for serving

Instructions:

1. Toss the grated zucchini with 1/2 tsp salt and let sit for 5 minutes. Squeeze out excess moisture with a clean towel.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Add the zucchini, 1/2 tsp cumin, and 1/4 tsp garlic powder. Cook for 3–4 minutes until softened, then remove from heat.
3. Lay out the tortillas. Sprinkle 1/2 cup cheese on half of each tortilla, then top with zucchini and cilantro (if using). Fold tortillas over.
4. Wipe the skillet clean and return to medium heat. Cook each quesadilla for 2–3 minutes per side, until golden and crispy.
5. Slice and serve warm with sour cream or salsa.

The grated zucchini keeps these quesadillas light while adding a subtle sweetness that pairs perfectly with the gooey cheese. Tip: For extra crunch, press the quesadillas with a spatula while cooking.

Zucchini Bread with Cinnamon

This cozy, spiced zucchini bread is the perfect way to use up summer’s bounty—moist, fragrant, and just sweet enough for breakfast or an afternoon treat.

Ingredients:

• 1 ½ cups grated zucchini (about 1 medium)
• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 1 tsp cinnamon, ½ tsp baking soda, ½ tsp baking powder, and ½ tsp salt.
3. In another bowl, beat 2 large eggs, then stir in ½ cup vegetable oil and 1 tsp vanilla extract. Fold in the grated zucchini until evenly mixed.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined (don’t overmix).
5. Transfer the batter to the prepared pan and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.

The cinnamon warms up every bite, while the zucchini keeps this bread irresistibly tender—no one will guess it’s packed with veggies!

Tip: For extra texture, fold in ½ cup chopped walnuts or chocolate chips before baking.

Zucchini and Carrot Muffins

These wholesome muffins pack a sneaky veggie punch while staying perfectly moist and lightly spiced—ideal for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeezed dry)
• 1 cup grated carrot

Instructions:

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, 1 tsp cinnamon, and ½ tsp salt.
3. In another bowl, beat 2 eggs with ½ cup granulated sugar, ½ cup brown sugar, ½ cup oil, and 1 tsp vanilla until smooth.
4. Fold in zucchini and carrot, then gently mix in the dry ingredients until just combined (don’t overmix).
5. Divide batter evenly among muffin cups. Bake for 20–22 minutes, until a toothpick comes out clean.

The shredded veggies keep these muffins tender for days, and the cinnamon adds just the right warmth. Tip: For extra crunch, sprinkle raw sugar on top before baking!

Zucchini Waffles with Berries

These savory-sweet zucchini waffles are a brilliant way to sneak in veggies at breakfast—crispy on the outside, tender inside, and topped with juicy berries for a fresh twist.

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium)
• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup whole milk
• 2 tbsp melted butter
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Maple syrup, for serving

Instructions:

1. Prep the zucchini: Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. Make the batter: In a bowl, whisk together flour, Parmesan, sugar, baking powder, salt, and pepper. Add eggs, milk, and melted butter; stir until just combined. Fold in zucchini.
3. Cook the waffles: Preheat a waffle iron to medium-high. Lightly grease with butter or nonstick spray. Pour 1/3 cup batter per waffle section and cook for 4–5 minutes until golden and crisp.
4. Serve: Top warm waffles with fresh berries and a drizzle of maple syrup.

The grated zucchini keeps these waffles incredibly moist, while the Parmesan adds a subtle umami kick that pairs perfectly with sweet berries. A weekend brunch star!

Tip: For extra-crispy waffles, let them rest on a wire rack (not a plate) after cooking to prevent sogginess.

Zucchini Smoothie with Banana

This creamy, nutrient-packed smoothie sneaks in zucchini for a boost of veggies without sacrificing sweetness—perfect for a quick breakfast or post-workout sip.

Ingredients:

• 1 medium zucchini, peeled and chopped (about 1 cup)
• 1 ripe banana, frozen
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 3 ice cubes

Instructions:

1. Add the chopped zucchini, frozen banana, Greek yogurt, almond milk, honey, vanilla extract, and cinnamon to a blender.
2. Blend on high for 45–60 seconds until completely smooth, scraping down the sides as needed.
3. Add the ice cubes and blend again for 15–20 seconds until frothy and chilled.

The zucchini keeps this smoothie ultra-creamy while letting the banana’s natural sweetness shine—no “green” taste here!

Tip: For a thicker texture, freeze the zucchini overnight and skip the ice cubes.

Zucchini Lasagna Rolls

These zucchini lasagna rolls are a lighter, veggie-packed twist on classic lasagna—perfect for a cozy weeknight dinner that still feels indulgent.

Ingredients

• 2 large zucchinis, sliced lengthwise into 1/4-inch strips (about 12 strips total)
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Brush zucchini strips with 1 tbsp olive oil and arrange on a baking sheet. Roast for 8 minutes until slightly softened, then let cool.
2. In a bowl, mix 1 cup ricotta, 1/2 cup Parmesan, 1 egg, 1 tsp Italian seasoning, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Spread 1/2 cup marinara sauce in the bottom of a 9×13-inch baking dish. Spoon 1-2 tbsp of the ricotta mixture onto each zucchini strip, roll up, and place seam-side down in the dish.
4. Top rolls with remaining 1 cup marinara and sprinkle with 1 cup mozzarella. Bake for 20 minutes until bubbly and golden.

The roasted zucchini adds a subtle sweetness that balances the rich, herby filling—no noodles needed for this satisfying bite!

Tip: Pat zucchini dry before roasting to prevent excess moisture in the rolls.

Zucchini and Corn Fritters

These crispy, golden fritters are packed with fresh summer flavors—perfect for a quick lunch or a fun side dish at your next BBQ.

Ingredients:

• 2 medium zucchinis, grated (about 2 cups)
• 1 cup fresh or frozen corn kernels (thawed if frozen)
• 2 large eggs, lightly beaten
• 1/3 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil (for frying)

Instructions:

1. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the zucchini, corn, eggs, flour, Parmesan, cilantro, garlic powder, salt, and black pepper. Mix until just combined.
3. Heat olive oil in a large skillet over medium heat. Scoop 1/4-cup portions of the batter into the pan, flattening slightly with a spatula.
4. Cook for 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.

The secret to these fritters? The Parmesan adds a savory depth that pairs perfectly with the sweet corn and fresh zucchini.

Tip: Serve with a dollop of sour cream or a squeeze of lime for extra zing!

Zucchini Brownies with Frosting

These fudgy zucchini brownies are secretly packed with veggies, topped with a creamy chocolate frosting that makes them irresistible.

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups finely shredded zucchini (unpeeled)
• 2 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips
• For the frosting: 1/4 cup softened butter, 1/4 cup milk, 1/4 cup cocoa powder, 2 cups powdered sugar, 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Grease a 9×13″ baking pan.
2. Whisk together melted butter, 1 1/2 cups sugar, and 2 tsp vanilla in a large bowl until smooth.
3. Stir in 1/2 cup cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt. Fold in zucchini until evenly mixed.
4. Gradually add flour, mixing just until combined (batter will be thick). Fold in chocolate chips.
5. Spread batter into prepared pan. Bake 25–30 minutes until a toothpick comes out clean. Cool completely.
6. Make frosting: Beat 1/4 cup softened butter, 1/4 cup milk, 1/4 cup cocoa powder, 2 cups powdered sugar, and 1 tsp vanilla until smooth. Spread over cooled brownies.

The zucchini keeps these brownies ultra-moist while letting the rich chocolate flavor shine—no one will guess there’s a veggie hiding inside!

Tip: For extra fudginess, refrigerate brownies 1 hour before slicing.

Zucchini and Potato Hash

This hearty veggie hash is a one-pan wonder—crispy potatoes, tender zucchini, and a savory kick make it perfect for lazy weekend brunches or a quick weeknight side.

Ingredients:

• 2 medium russet potatoes, diced into 1/2-inch cubes
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes and cook, stirring occasionally, for 10 minutes until they start to brown.
2. Add onion and cook for 3 minutes until softened. Stir in garlic powder, smoked paprika, salt, and black pepper.
3. Add zucchini and cook for another 5–7 minutes, stirring occasionally, until potatoes are crispy and zucchini is tender but still slightly firm.
4. Remove from heat and garnish with fresh parsley before serving.

The smoky paprika and fresh parsley balance the earthy potatoes and sweet zucchini, while the crispy edges make every bite satisfying. Tip: For extra crunch, press the hash down lightly with a spatula during the last 2 minutes of cooking.

Zucchini Stuffed with Ground Turkey

These zucchini boats stuffed with savory ground turkey are a hearty, low-carb dinner that feels indulgent without the guilt.

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 lb ground turkey
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese

1. Preheat oven to 400°F. Scoop out zucchini flesh, leaving 1/4-inch thick shells. Chop flesh and set aside.
2. Heat olive oil in a skillet over medium. Cook ground turkey, breaking it up, until no pink remains (5-6 minutes). Add onion, garlic, and chopped zucchini; cook 3 minutes.
3. Stir in oregano, salt, pepper, and marinara sauce. Simmer 2 minutes.
4. Fill zucchini shells with turkey mixture. Top with mozzarella and Parmesan. Bake 20 minutes until cheese is bubbly and zucchini is tender.

The juicy turkey filling contrasts perfectly with the zucchini’s slight crunch, while the melty cheese adds a cozy finish. Tip: For extra browning, broil 1-2 minutes at the end.

Zucchini and Cheese Omelette

This fluffy omelette is packed with tender zucchini and gooey cheese—a quick, veggie-packed breakfast that feels indulgent without the fuss.

Ingredients:

• 2 large eggs
• 1/4 cup shredded cheddar cheese
• 1/2 cup diced zucchini (about 1 small zucchini)
• 1 tbsp butter
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 tsp chopped fresh chives (optional)

Instructions:

1. In a bowl, whisk the eggs with salt and black pepper until fully blended.
2. Melt butter in an 8-inch nonstick skillet over medium heat. Add zucchini and cook for 2 minutes, stirring occasionally, until slightly softened.
3. Pour the eggs over the zucchini, tilting the pan to spread evenly. Let cook undisturbed for 1 minute until edges set.
4. Sprinkle cheddar cheese over one half of the omelette. Using a spatula, fold the other half over the cheese and cook for 30 seconds more until melted.
5. Slide onto a plate and garnish with chives if using.

The zucchini stays just crisp enough to add texture, while the cheese melts into every bite—perfect for lazy weekends or busy mornings alike.

Tip: For extra fluffiness, add a splash of milk to the eggs before whisking.

Zucchini and Apple Slaw

This crisp, lightly sweet slaw is a refreshing twist on the classic—no mayo required, just bright flavors and a satisfying crunch.

Ingredients:

• 2 medium zucchinis, julienned (about 3 cups)
• 1 large crisp apple (like Honeycrisp), julienned
• 1/4 cup thinly sliced red onion
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh dill

Instructions:

1. In a large bowl, combine zucchini, apple, and red onion.
2. In a small bowl, whisk together apple cider vinegar, honey, olive oil, salt, and black pepper until smooth.
3. Pour dressing over the slaw and toss gently to coat. Let sit for 10 minutes to soften slightly.
4. Stir in fresh dill just before serving.

The combo of juicy apple and tender zucchini holds up surprisingly well—no sad, soggy slaw here! It’s even better after a quick chill in the fridge.

Tip: For extra texture, sprinkle with toasted sunflower seeds or chopped walnuts.

Conclusion

With these 18 tasty and easy zucchini recipes, you’ll never run out of kid-approved meal ideas! Whether you’re sneaking in veggies or celebrating summer’s bounty, there’s something here for every family. Give them a try, then let us know which ones were a hit in the comments—and don’t forget to share your favorites on Pinterest! Happy cooking!