19 Delicious Large Zucchini Recipes Perfect for Summer

Stuffed Large Zucchini Boats with Ground Turkey

These hearty zucchini boats are packed with savory ground turkey and melty cheese—a lighter twist on comfort food that still feels indulgent.

Ingredients:

• 2 large zucchinis (about 10-12 inches long), halved lengthwise
• 1 tbsp olive oil
• 1 lb ground turkey (93% lean)
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 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
• Fresh basil, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Scoop out zucchini flesh with a spoon, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground turkey, breaking it apart, until no pink remains (5-6 minutes). Add 1/2 cup onion, 2 cloves garlic, and reserved zucchini flesh; cook 3 minutes.
3. Stir in 1 tsp oregano, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1/2 cup marinara; simmer 2 minutes.
4. Fill zucchini shells with turkey mixture. Top with 1/2 cup mozzarella and 2 tbsp Parmesan. Bake 20 minutes until cheese bubbles and zucchini is tender.
5. Garnish with basil if desired. Let cool 5 minutes before serving.

The smoky paprika and gooey cheese balance perfectly with the mild zucchini—no pre-cooking the shells means less fuss!

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

Grilled Large Zucchini with Garlic and Parmesan

This simple yet flavorful dish turns humble zucchini into a smoky, cheesy side that pairs perfectly with anything off the grill.

Ingredients:

• 2 large zucchinis, sliced lengthwise into 1/2-inch planks
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions:

1. Preheat grill to medium-high (about 400°F). Brush zucchini planks on both sides with 2 tbsp olive oil.
2. Grill zucchini for 4–5 minutes per side, until tender with deep char marks. Transfer to a platter.
3. Immediately sprinkle grilled zucchini with 3 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper while still hot.
4. Top with 1/4 cup Parmesan and 1 tbsp parsley. Let sit 2 minutes to melt the cheese slightly before serving.

The garlic infuses into the warm zucchini while the Parmesan creates a savory crust—no fancy techniques required for this crowd-pleaser.

Tip: For extra smokiness, leave the zucchini on the grill an extra minute after flipping.

Large Zucchini Fritters with Tzatziki Sauce

These golden, herb-speckled fritters are the perfect way to use up summer zucchini, with a tangy yogurt sauce that balances every bite.

Ingredients:

• 2 large zucchini (about 1 lb), grated
• 1 tsp salt, divided
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 3 tbsp olive oil, for frying
• 1/2 cup plain Greek yogurt
• 1/2 cup grated cucumber (squeezed dry)
• 1 tbsp lemon juice
• 1 small garlic clove, minced

Instructions:

1. Toss grated zucchini with 1/2 tsp salt in a colander. Let drain 10 minutes, then squeeze firmly to remove excess moisture.
2. In a bowl, combine zucchini, flour, egg, dill, garlic powder, 1/2 tsp salt, and black pepper. Mix until just combined.
3. Heat olive oil in a skillet over medium heat. Drop 1/4 cup portions of batter, flattening slightly. Cook 3-4 minutes per side until deeply golden. Drain on paper towels.
4. For tzatziki: Stir together yogurt, cucumber, lemon juice, garlic, and a pinch of salt.

The secret? Salting the zucchini first ensures ultra-crispy edges without sogginess. Serve warm with generous dollops of tzatziki.

Tip: For extra crunch, press panko breadcrumbs onto the fritters before frying.

Large Zucchini Lasagna with Ricotta and Spinach

This hearty veggie-packed lasagna swaps noodles for tender zucchini slices, layered with creamy ricotta and earthy spinach for a lighter twist on the classic.

Ingredients:

• 3 large zucchinis, sliced lengthwise into 1/4-inch strips
• 15 oz ricotta cheese
• 1 large egg
• 2 cups fresh spinach, chopped
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Brush zucchini strips with 1 tbsp olive oil and arrange on a baking sheet. Bake for 10 minutes to soften slightly. Pat dry with paper towels.
2. In a bowl, mix ricotta, egg, chopped spinach, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until combined.
3. Spread 1/2 cup marinara sauce in a 9×13-inch baking dish. Layer half the zucchini strips, then half the ricotta mixture, 1/2 cup mozzarella, and 1/4 cup Parmesan. Repeat layers, ending with remaining marinara, mozzarella, and Parmesan.
4. Bake uncovered for 35–40 minutes until bubbly and cheese is golden. Let rest 10 minutes before slicing.

The zucchini keeps its texture beautifully, adding a fresh contrast to the rich, cheesy layers—no one will miss the noodles!

Tip: Salting the zucchini before baking draws out excess moisture for a firmer lasagna.

Large Zucchini and Tomato Bake with Mozzarella

This hearty veggie bake is a summer stunner—layers of tender zucchini, juicy tomatoes, and melty mozzarella come together in one fuss-free dish.

Ingredients:

• 2 large zucchini, sliced into 1/4-inch rounds
• 3 medium tomatoes, sliced into 1/4-inch rounds
• 8 oz fresh mozzarella, sliced into 1/4-inch rounds
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions:

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil.
2. Arrange half the zucchini in an even layer in the dish. Top with half the tomatoes, half the mozzarella, 1 clove minced garlic, 1/2 tsp oregano, 1/4 tsp salt, and a pinch of black pepper. Drizzle with 1/2 tbsp olive oil.
3. Repeat layers with remaining zucchini, tomatoes, mozzarella, garlic, oregano, salt, and pepper. Sprinkle Parmesan evenly over the top and drizzle with remaining 1/2 tbsp olive oil.
4. Bake uncovered for 35–40 minutes until bubbly and golden. Let rest 5 minutes, then scatter fresh basil over the top.

The magic here? The zucchini stays firm enough to hold its shape while soaking up all the sweet tomato juices and garlicky herbs.

Tip: For extra crunch, broil for the last 2–3 minutes—just keep an eye on it!

Large Zucchini Noodles with Pesto and Cherry Tomatoes

This vibrant, no-cook dish is a summer dream—fresh zucchini ribbons tossed with homemade pesto and juicy cherry tomatoes for a light yet satisfying meal.

Ingredients:

• 2 large zucchinis, spiralized into noodles (about 4 cups)
• 1 cup cherry tomatoes, halved
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp grated Parmesan cheese (optional)

Instructions:

1. In a large bowl, toss zucchini noodles with 1/4 cup pesto and 1 tbsp olive oil until evenly coated.
2. Add cherry tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Gently fold to combine.
3. Let sit for 5 minutes to soften the zucchini slightly (or serve immediately for crunchier noodles).
4. Sprinkle with 2 tbsp Parmesan cheese if using.

The raw zucchini stays crisp but soaks up the pesto’s garlicky richness, while the tomatoes burst with sweetness—no cooking required for maximum freshness.

Tip: For extra flavor, toast 1/4 cup pine nuts and sprinkle them on top before serving.

Large Zucchini and Corn Chowder

This creamy, veggie-packed chowder is the ultimate comfort food—light enough for summer but hearty enough to satisfy any soup craving.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 large zucchini (about 1 lb), diced
• 2 cups fresh or frozen corn kernels
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1 tsp salt
• 3 cups vegetable broth
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add zucchini, corn, 1 tsp smoked paprika, 1/2 tsp thyme, 1/4 tsp black pepper, and 1 tsp salt. Cook for 5 minutes, stirring occasionally.
3. Pour in 3 cups vegetable broth and bring to a simmer. Cook for 10 minutes until zucchini is tender.
4. Reduce heat to low, stir in 1 cup heavy cream, and warm through (2–3 minutes). Off heat, stir in parsley.

The smoked paprika adds a subtle depth to the sweet corn and tender zucchini, making every spoonful feel like a hug in a bowl.

Tip: For a lighter version, swap half the cream with whole milk—it’ll still be luxuriously creamy!

Large Zucchini Pizza Bites with Pepperoni

These zucchini pizza bites are a fun, low-carb twist on classic pepperoni pizza—perfect for snacking or game day!

Ingredients:

• 2 large zucchinis, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 20 slices pepperoni
• 1 tbsp grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Arrange zucchini rounds in a single layer on the sheet. Brush both sides with 1 tbsp olive oil, then sprinkle evenly with 1/2 tsp garlic powder, 1/2 tsp oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
3. Bake for 10 minutes, flipping halfway, until slightly tender.
4. Top each round with 1 tsp marinara sauce, a sprinkle of mozzarella, and a pepperoni slice. Return to the oven for 5–7 minutes until cheese melts.
5. Broil for 1–2 minutes until bubbly. Garnish with Parmesan and fresh basil if using.

The zucchini stays sturdy enough to pick up, with all the gooey, savory goodness of a full-sized pizza. Tip: Blot zucchini slices with a paper towel before baking to prevent sogginess!

Large Zucchini and Carrot Muffins

These hearty muffins pack a sneaky veggie boost while staying perfectly moist and lightly spiced—ideal for breakfast or an on-the-go snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 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 parchment liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp salt, 1 tsp cinnamon, and ½ tsp nutmeg.
3. In another bowl, beat 2 eggs, 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 dry ingredients until just combined (don’t overmix).
5. Divide batter evenly among muffin cups. Bake for 22–25 minutes until tops spring back when pressed.

The shredded veggies keep these muffins tender for days, and the warm spices balance their natural sweetness beautifully.

Tip: For extra crunch, sprinkle muffin tops with turbinado sugar before baking.

Large Zucchini and Chickpea Curry

This hearty, spiced curry is a weeknight lifesaver—packed with tender zucchini and creamy chickpeas in a fragrant coconut sauce. It’s vegan-friendly but so satisfying, even meat-lovers will ask for seconds.

Ingredients

• 2 tbsp coconut oil
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 large zucchini (about 1 lb), halved and sliced into half-moons
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14-oz) can full-fat coconut milk
• 1 (14.5-oz) can diced tomatoes
• 2 tsp ground cumin
• 1½ tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper (optional)
• 1 tsp salt
• ½ cup fresh cilantro, chopped
• Cooked basmati rice, for serving

Instructions

1. Heat 2 tbsp coconut oil in a deep skillet over medium. Add onion and cook 5 minutes until soft. Stir in garlic and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add zucchini and sauté 3 minutes. Stir in 2 tsp cumin, 1½ tsp coriander, 1 tsp turmeric, ½ tsp cayenne (if using), and 1 tsp salt; toast 30 seconds.
3. Pour in coconut milk, diced tomatoes, and chickpeas. Simmer uncovered 15–18 minutes, stirring occasionally, until zucchini is tender and sauce thickens slightly.
4. Remove from heat; stir in ½ cup cilantro. Serve over rice.

The magic here? The zucchini soaks up the spices while staying just firm enough—no mushy veggies here! A squeeze of lime at the table brightens everything up.

Tip: For extra depth, toast whole cumin and coriander seeds in step 2, then grind them fresh.

Large Zucchini Stuffed with Quinoa and Feta

These hearty stuffed zucchinis are packed with fluffy quinoa, tangy feta, and fresh herbs—a satisfying vegetarian meal that feels indulgent yet light.

Ingredients:

• 2 large zucchinis (about 10–12 inches long)
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp olive oil, divided
• 1 tbsp lemon juice
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Halve zucchinis lengthwise and scoop out the centers, leaving a 1/4-inch-thick shell. Chop the scooped flesh and set aside.
2. Heat 1 tbsp olive oil in a skillet over medium. Add the chopped zucchini flesh and cook for 3–4 minutes until softened. Remove from heat.
3. In a bowl, mix cooked quinoa, feta, parsley, lemon juice, garlic powder, salt, and black pepper. Fold in the sautéed zucchini.
4. Brush zucchini shells with remaining 1 tbsp olive oil. Divide filling evenly among shells, pressing gently.
5. Bake for 25–30 minutes until zucchini is tender and filling is lightly golden. Let cool 5 minutes before serving.

The contrast of creamy feta against the nutty quinoa and tender zucchini makes every bite irresistible—plus, it’s a clever way to use up garden bounty!

Tip: For extra crunch, sprinkle toasted pine nuts on top before baking.

Large Zucchini and Potato Hash

This hearty hash is a one-pan wonder, perfect for turning summer zucchini and humble potatoes into a crispy, savory breakfast or side dish.

Ingredients:

• 2 medium russet potatoes, scrubbed and diced into ½-inch cubes
• 1 large zucchini, halved lengthwise and sliced into ½-inch half-moons
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Push the potatoes to one side of the skillet. Add the remaining 1 tbsp olive oil, then add the zucchini and onion. Sprinkle with 1 tsp garlic powder, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Cook for 5–7 minutes, stirring occasionally, until the zucchini is soft but still slightly firm.
3. Toss everything together and cook for another 2 minutes to let the flavors meld. Garnish with fresh parsley if using.

The smoky paprika and crispy-edged potatoes play so well with the tender zucchini—it’s a texture lover’s dream! Serve with a fried egg on top for a complete meal.

Tip: For extra crispiness, press the hash down lightly with a spatula during the last minute of cooking.

Large Zucchini and Basil Soup

This velvety zucchini soup is brightened up with fresh basil—a light yet satisfying bowl that comes together in under 30 minutes.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 large zucchinis (about 1.5 lbs), chopped into 1-inch pieces
• 3 cups vegetable broth
• 1/2 cup packed fresh basil leaves, plus extra for garnish
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3–4 minutes until translucent. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Add the chopped zucchini, 3 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until zucchini is tender.
3. Remove from heat and stir in 1/2 cup fresh basil. Blend with an immersion blender (or carefully transfer to a countertop blender) until smooth.
4. For extra richness, stir in 1/4 cup heavy cream (if using). Taste and adjust seasoning. Serve hot, garnished with torn basil leaves.

The basil adds a summery freshness that balances the zucchini’s mild sweetness—no cream needed unless you want it extra luxurious.

Tip: For a dairy-free version, swap the cream with coconut milk or omit entirely—it’s just as flavorful!

Large Zucchini and Eggplant Parmesan

This hearty, veggie-packed twist on classic Parmesan stacks tender zucchini and eggplant with layers of gooey cheese and tangy marinara—no frying required!

Ingredients:

• 1 large zucchini, sliced into 1/4-inch rounds
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 400°F. Brush zucchini and eggplant slices with 2 tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Arrange slices in a single layer on a baking sheet. Roast for 20 minutes, flipping halfway, until tender and lightly browned.
3. In a 9×13-inch baking dish, spread 1/2 cup marinara sauce. Layer half the roasted veggies, then top with 1/2 cup mozzarella and 1/4 cup Parmesan. Repeat layers, finishing with remaining sauce and cheeses.
4. Bake uncovered for 15 minutes until bubbly. Let rest 5 minutes, then sprinkle with 1/4 cup chopped basil.

The secret? Roasting the veggies first keeps them firm (no sogginess!) while letting the flavors concentrate. Serve with crusty bread to soak up the extra sauce.

Tip: For extra crispiness, broil the top for 1–2 minutes at the end—just watch closely!

Large Zucchini and Bacon Frittata

This hearty frittata is packed with smoky bacon and tender zucchini, making it perfect for a lazy weekend brunch or a quick weeknight dinner.

Ingredients:

• 6 large eggs
• 1/4 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices bacon, chopped
• 1 medium zucchini (about 2 cups), thinly sliced
• 1/2 cup shredded cheddar cheese
• 1 tbsp olive oil
• 2 green onions, sliced

Instructions:

1. Preheat oven to 375°F. In a bowl, whisk together eggs, milk, 1/2 tsp salt, and 1/4 tsp black pepper. Set aside.
2. In a 10-inch oven-safe skillet, cook chopped bacon over medium heat until crispy, about 5 minutes. Remove with a slotted spoon and drain on paper towels.
3. Add 1 tbsp olive oil to the same skillet. Sauté zucchini until slightly softened, about 3 minutes. Stir in green onions and cooked bacon.
4. Pour egg mixture over the zucchini and bacon, tilting the pan to distribute evenly. Sprinkle cheddar cheese on top.
5. Transfer skillet to the oven and bake for 18–20 minutes, until the center is set and edges are golden.

The crispy bacon and melty cheese create a satisfying contrast with the soft zucchini—this frittata is as pretty as it is flavorful!

Tip: For extra fluffiness, let the whisked eggs sit for 5 minutes before cooking.

Large Zucchini and Cheddar Casserole

This hearty casserole turns humble zucchini into a cheesy, comforting dish that’s perfect for weeknight dinners or potlucks.

Ingredients:

• 2 large zucchinis (about 1.5 lbs), sliced into ¼-inch rounds
• 1 cup shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup panko breadcrumbs
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup heavy cream

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp olive oil.
2. Arrange zucchini slices in overlapping layers in the dish. Drizzle with remaining 1 tbsp olive oil and sprinkle with ½ tsp salt and ¼ tsp black pepper.
3. In a bowl, mix 1 tsp garlic powder, ½ tsp smoked paprika, heavy cream, and half the cheddar and Parmesan cheeses. Pour evenly over zucchini.
4. Top with remaining cheeses and panko breadcrumbs. Bake for 30 minutes until bubbly and golden brown.

The creamy, cheesy sauce soaks into the zucchini while the panko adds a satisfying crunch—no one will guess it’s so simple!

Tip: For extra flavor, swap smoked paprika with 1 tsp dried Italian seasoning.

Large Zucchini and Black Bean Enchiladas

These hearty enchiladas are packed with tender zucchini and smoky black beans, all wrapped in warm tortillas and smothered in a zesty sauce—perfect for a satisfying meatless meal.

Ingredients:

• 2 large zucchinis, diced (about 3 cups)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese
• 8 large flour tortillas (10-inch)
• 2 cups red enchilada sauce
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add zucchini and cook for 5–6 minutes, stirring occasionally, until slightly softened.
2. Stir in black beans, cumin, smoked paprika, salt, and black pepper. Cook for 2 more minutes, then remove from heat.
3. Spread 1/2 cup enchilada sauce in the bottom of a 9×13-inch baking dish. Divide the zucchini-bean mixture evenly among the tortillas, then roll them tightly and place seam-side down in the dish.
4. Pour remaining enchilada sauce over the top, then sprinkle with Monterey Jack cheese. Bake for 20–25 minutes until bubbly and golden.
5. Garnish with fresh cilantro before serving.

The smoky paprika and melty cheese balance the fresh zucchini beautifully, while the black beans add just the right bite. Tip: For extra flavor, char the tortillas lightly on a gas burner before filling!

Large Zucchini and Lemon Pound Cake

This moist, citrus-kissed pound cake is the perfect way to sneak in some veggies without sacrificing an ounce of indulgence.

Ingredients:

• 2 cups grated large zucchini (about 1 medium, squeezed dry)
• 1 ½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs
• 1 tbsp freshly grated lemon zest
• 2 tbsp fresh lemon juice
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. In a large bowl, beat 1 ½ cups granulated sugar and ¾ cup unsalted butter until fluffy. Add 3 large eggs one at a time, mixing well after each.
3. Stir in 1 tbsp lemon zest, 2 tbsp lemon juice, and grated zucchini until just combined.
4. In another bowl, whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt. Gradually fold into the wet ingredients until no streaks remain.
5. Pour batter into the prepared pan and bake for 50–55 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.

The zucchini keeps this cake incredibly tender, while the lemon adds a sunny brightness that makes every bite irresistible.

Tip: For extra zing, drizzle with a simple glaze of powdered sugar and lemon juice while the cake is still warm.

Large Zucchini and Herb Stuffed Pork Tenderloin

This elegant yet approachable stuffed pork tenderloin is packed with fresh zucchini and aromatic herbs, making it a showstopper for weeknight dinners or weekend gatherings.

Ingredients:

• 1 (1.5 lb) pork tenderloin
• 1 medium zucchini, grated (about 1 cup)
• 2 tbsp olive oil, divided
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup shredded mozzarella cheese
• Kitchen twine

Instructions:

1. Preheat oven to 375°F. Butterfly the pork tenderloin by slicing it lengthwise almost all the way through, then open it like a book.
2. In a skillet over medium heat, warm 1 tbsp olive oil. Add zucchini and garlic; cook for 3 minutes until softened. Stir in rosemary, thyme, ½ tsp salt, and ¼ tsp pepper. Remove from heat and mix in mozzarella.
3. Spread the zucchini mixture evenly over the pork. Roll tightly and secure with kitchen twine at 1-inch intervals. Rub outside with remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
4. Place seam-side down in a baking dish. Roast for 30–35 minutes until internal temperature reaches 145°F. Rest 10 minutes before slicing.

The juicy pork and herby zucchini filling create a perfect balance of textures, while the melted cheese adds a subtle richness. Tip: For extra crispness, sear the rolled tenderloin in the skillet for 2 minutes per side before roasting.

Conclusion

With so many tasty ways to enjoy large zucchini, summer cooking just got a whole lot easier! Whether you’re grilling, baking, or sautéing, these 19 recipes are sure to delight. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share the love—pin this roundup for later and keep the zucchini inspiration flowing. Happy cooking!