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12 Best Raw Zucchini Recipes to Try Today

If you’re looking for something sweet, nutty, and filling, I have you covered.

I’m talking about the magical raw zucchini recipes.

They’re surprisingly delicious, and they’re only a few ingredients away from being store-bought meals.

I’m not a huge fan of pasta or pizza.

But with just a few simple ingredients, I can throw together something scrumptious in no time.

Maybe you have a giant ball of zucchini sitting in the corner of your fridge.

Maybe it’s summer and you’re too busy to cook.

(Or maybe it’s fall.) Either way, these recipes will give you plenty of ideas for making zucchini delicious.

1. Zucchini Fritters

These have such a fun shape and can be used for anything from breakfast to dessert.

They’re savory, salty, and full of flavor.

Plus, the batter is gluten-free, making them ideal for those who are gluten-sensitive.

If you want to add something extra and make them flaky, it’s easy to do so with breadcrumbs or nutritional yeast.

Just remember that it will take about an hour to rise.

2. Zucchini Noodles

These zucchini noodles are a great way to get your daily dose of veggies without the added calories and fat.

They’re made with fresh, spiralized zucchini and drained canned tomatoes, giving them a bright flavor.

For a hearty meal packed with nutrients and protein, these healthy pasta dishes are perfect for lunch or dinner!

3. Zucchini Fries

These zucchini fries are a lovely side dish for any meal.

You can serve them as a snack or add them to burgers, hot dogs, and sandwiches.

I like to make these fries ahead of time so that they’re ready when I want them.

But you could even cook them on the day of your event.

Just be sure to keep an eye on them so they don’t burn.

You won’t be able to taste the flavor until they have been cooking for a while.

4. Zucchini Pizza Crust

If you’re looking for a healthy alternative to traditional pizza, try this zucchini crust.

It has the same crispy and crunchy texture as your favorite pizzas, but it’s even healthier!

The whole wheat crust is also gluten-free and vegan-friendly.

It’s naturally low in carbs and heavy on the flavor.

It takes just 25 minutes to make.

So, if you need an easy lunch option or quick dinner option, give this recipe a try.

5. Zucchini Hummus

This recipe is a little different than the one above, and I love it!

The best part is that you can get almost any hummus recipe online, so you don’t have to spend hours trying to find an exact match.

I like this because of the added garlic and spices.

It’s a bit tangy, which works well in the hummus.

And since it’s not as thick as the others on this list, you won’t need to worry about adding extra water or oil.

6. Zucchini Noodles with Tomato Sauce

This zucchini noodle dish is a great way to get your veggies in.

And it’s delicious, too!

The zucchini noodles are wrapped around a bed of flavorful tomato sauce.

The dish is topped with fresh herbs and crunchy red pepper.

It’s the perfect healthy meal that doesn’t break the bank.

7. Zucchini Salad

This recipe is an excellent way to get your veggies in and make a quick, healthy meal.

The zucchini is quickly tossed with dressing before it’s added to the rest of the ingredients.

The lemon adds a lovely tangy taste that complements the creamy dressing.

It’s easy to customize this salad depending on what you have on hand.

I like to use red cabbage for extra flavor and color, but I also like using arugula when I don’t have enough kale.

8. Zucchini Soup

If you’re looking for a healthy soup that won’t leave you feeling too hungry, this zucchini soup is the perfect option.

The recipe calls for minimal ingredients and makes use of any given pantry staples.

It’s light, virtuous, and best enjoyed warm with fresh crusty bread on the side.

The “cream” in this recipe is made from skim milk.

This gives it an excellent creaminess that pairs perfectly with the earthiness of the zucchini.

I recommend cooking this soup in a slow cooker for maximum flavor and slow-cooking until it’s nice and thick!

9. Zucchini Pizza Crusts

These are the perfect treats for a night in.

You can whip them up on a busy weekday, or save them for a special occasion.

They’re super light, fluffy, and full of flavor.

And thanks to the nutrition-filled zucchini you get to enjoy every bite.

Plus, they’re frosted, so they’ll be extra delicious when topped with your favorite pizza toppings.

I love serving these with a side of Greek yogurt and fresh mint for added protein.

Sprinkle some sugar over the top, and you have an irresistible dessert!

10. Zucchini Parmesan Bread

How cute is this zucchini and panko bread?

And the best part of it all is that you can make it in just 20 minutes!

It’s a great way to use up some extra veggies.

This bread doesn’t only taste amazing, but will also leave your kitchen smelling so good.

The combination of cheese, garlic, herbs, and eggs makes this bread super rich and creamy.

It’s definitely worth trying!

11. Zucchini Pancakes

Zucchini pancakes are a light, fluffy alternative to traditional pancakes.

They’re even less caloric than regular pancakes and will keep you full all day long.

They taste like zucchini bread but without the heavy carbs.

Plus, they’re super easy to make.

I like to serve these with a dollop of Greek yogurt on top for added protein and sweetness.

But you can also enjoy them by themselves!

12. Zucchini Gratin

With a creamy, cheesy filling, this zucchini gratin is the perfect side dish for any meal.

It’s made with zucchini and cheese in between creamy polenta and crisp dumplings.

The result is a delicious combination of flavors that are sure to please your tastebuds.


This zucchini soup is a must-have for zucchini season and your summer midweek supper menu since it’s perfectly creamy, light, and tasty.
Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Soup
Cuisine: American
Servings: 4
Calories: 160kcal


  • big pot


  • 2 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 4 medium zucchini 1 ½ to 2 pounds, skin on, ends trimmed, halved lengthwise, and sliced
  • 3 cups vegetable broth or chicken ; or more as desired for a thinner texture
  • ¼ cup cashews raw
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons herbs chopped fresh; dill, basil, or parsley work great, plus more for garnish


  • In a big pot, heat the oil on medium-high. The onion should be added and sauteed for 4-5 minutes, or until tender. Stir for an additional minute after adding the garlic.
  • Bring to a boil after adding the zucchini, broth, cashews, salt, and pepper. Reduce the heat to low, cover the pot, and simmer the zucchini for 15 to 20 minutes, or until it is soft.
  • Add lemon juice and chopped herbs to the soup. The soup should then be smoothed out using an immersion blender (stick blender) or by adding it in batches to a powerful blender and blending for only 15 to 30 seconds.
  • Pour parts of the zucchini soup into bowls, then top each serving with some fresh herbs and a drizzle of olive oil.



Calories: 160kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1304mg | Potassium: 609mg | Fiber: 3g | Sugar: 8g | Vitamin A: 822IU | Vitamin C: 40mg | Calcium: 44mg | Iron: 1mg
Tried this recipe?Let us know how it was!
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