17 Amazing Zucchini Sides That Will Transform Your Meals

Summer brings an abundance of fresh zucchini, and these incredible side dishes will help you make the most of this versatile vegetable. From crispy baked options to creamy casseroles, there’s something here for every taste.

These zucchini sides pair beautifully with grilled meats, roasted chicken, or can stand alone as satisfying vegetarian options that everyone will love.

01. Crispy Zucchini Parmesan Bake

Golden panko breadcrumbs create a delightful crunch over tender zucchini layers. This comforting casserole brings together savory Italian flavors in one irresistible dish.

Ingredients: 4 medium zucchini (sliced into rounds), 1 cup panko breadcrumbs, ¾ cup grated Parmesan cheese, 1 medium onion (diced), 2 teaspoons garlic powder, 1 tablespoon Italian seasoning, ½ teaspoon crushed red pepper flakes, 3 tablespoons olive oil, salt and pepper to taste.

How To Make Crispy Zucchini Parmesan Bake

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish. Slice zucchini into ¼-inch thick rounds and arrange them in overlapping layers in the prepared dish, seasoning each layer with salt and pepper.

2. Heat olive oil in a skillet over medium heat and sauté diced onion until softened and translucent, about 5 minutes. Sprinkle the cooked onion evenly over the zucchini layers.

3. In a bowl, combine panko breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, and crushed red pepper flakes. Mix well and sprinkle this mixture evenly over the entire casserole.

4. Bake for 25-30 minutes until the zucchini is tender when pierced with a fork and the topping is golden brown and crispy. Let rest for 5 minutes before serving to allow the flavors to settle.

02. Hot Honey Cheesy Zucchini Rounds

Thick zucchini slices topped with creamy feta and melted mozzarella create the perfect base. A drizzle of spicy hot honey adds an unexpected sweet-heat finish that’s absolutely addictive.

Ingredients: 3 large zucchini (cut into thick rounds), ½ cup crumbled feta cheese, ¾ cup shredded mozzarella cheese, 3 tablespoons hot honey, 2 tablespoons olive oil, 1 teaspoon dried oregano, salt and black pepper to taste.

How To Make Hot Honey Cheesy Zucchini Rounds

1. Preheat oven to 400°F and line a large baking sheet with parchment paper. Cut zucchini into ½-inch thick rounds and arrange them in a single layer on the prepared baking sheet.

2. Brush each zucchini round with olive oil and season generously with salt, pepper, and dried oregano. This seasoning base helps the cheese adhere better while adding extra flavor.

3. Top each round with a generous sprinkle of both feta and mozzarella cheeses, pressing gently to help the cheese stick to the zucchini surface.

4. Bake for 15-18 minutes until the zucchini is tender and the cheese is melted and lightly golden. Remove from oven and immediately drizzle with hot honey while the cheese is still bubbling.

5. Serve immediately while the cheese is melty and the honey is warm, creating the perfect balance of creamy, spicy, and sweet flavors in every bite.

03. Baby Zucchini with Lemon Labneh

Tender roasted baby zucchini paired with tangy lemon labneh creates an elegant side dish. The fruity sumac adds a beautiful color and bright, citrusy flavor that elevates this simple preparation.

Ingredients: 2 pounds baby zucchini (halved lengthwise), ¾ cup labneh, 2 lemons (zested and juiced), 2 teaspoons sumac, 3 tablespoons olive oil, 2 cloves garlic (minced), fresh mint leaves for garnish, salt and pepper to taste.

How To Make Baby Zucchini with Lemon Labneh

1. Preheat oven to 425°F and toss halved baby zucchini with olive oil, minced garlic, salt, and pepper. Arrange cut-side down on a large baking sheet to ensure even browning and caramelization.

2. Roast for 18-22 minutes until the zucchini is tender and the cut sides are golden brown with slightly caramelized edges. The natural sugars should be lightly caramelized for the best flavor.

3. While zucchini roasts, prepare the lemon labneh by whisking together labneh, lemon zest, lemon juice, and half the sumac until smooth and creamy. Season with salt to taste.

4. Arrange roasted zucchini on a serving platter and dollop with lemon labneh. Sprinkle remaining sumac over everything and garnish with fresh mint leaves for a beautiful, restaurant-quality presentation.

04. Grilled Parmesan Zucchini Planks

Perfectly grilled zucchini develops beautiful char marks and sweet, smoky flavor. The combination of crunchy breadcrumbs and sharp Parmesan creates an irresistible contrast to the tender zucchini.

Ingredients: 4 large zucchini (cut lengthwise into planks), ½ cup panko breadcrumbs, ½ cup grated Parmesan cheese, 2 lemons (zested and juiced), ¼ cup olive oil, 2 tablespoons fresh parsley (chopped), 2 cloves garlic (minced), salt and pepper to taste.

How To Make Grilled Parmesan Zucchini Planks

1. Preheat grill to medium-high heat and cut zucchini lengthwise into ½-inch thick planks. Brush both sides generously with olive oil and season with salt and pepper for optimal grilling.

2. Grill zucchini planks for 4-5 minutes per side until tender with beautiful grill marks. The zucchini should be cooked through but still hold its shape without becoming mushy.

3. While zucchini grills, combine panko breadcrumbs, Parmesan cheese, lemon zest, minced garlic, and chopped parsley in a bowl. Mix well to distribute all the flavors evenly throughout the topping.

4. Transfer grilled zucchini to a serving platter and immediately sprinkle with the breadcrumb mixture while the zucchini is still hot. Finish with fresh lemon juice for brightness and serve immediately while the contrast between hot zucchini and crunchy topping is at its peak.

05. Pesto Burrata Zucchini Bites

Broiled zucchini rounds become the perfect foundation for creamy burrata and fragrant pesto. These elegant bites deliver restaurant-quality flavor and presentation with minimal effort required.

Ingredients: 3 medium zucchini (cut into thick rounds), 8 ounces burrata cheese, ⅓ cup basil pesto, 2 tablespoons olive oil, 2 tablespoons pine nuts (toasted), fresh basil leaves for garnish, balsamic glaze for drizzling, salt and pepper to taste.

How To Make Pesto Burrata Zucchini Bites

1. Preheat broiler and line a baking sheet with parchment paper. Cut zucchini into ½-inch thick rounds and brush both sides with olive oil, then season generously with salt and pepper.

2. Arrange zucchini rounds on the prepared baking sheet and broil for 3-4 minutes per side until lightly golden and tender. Watch carefully to prevent burning under the intense heat.

3. Remove zucchini from oven and let cool slightly. Top each round with a small dollop of pesto, spreading it gently to cover the surface without overwhelming the zucchini base.

4. Tear burrata into bite-sized pieces and place on top of each pesto-covered zucchini round. The creamy cheese should contrast beautifully with the slightly firm zucchini.

5. Garnish with toasted pine nuts and fresh basil leaves, then finish with a light drizzle of balsamic glaze. Serve immediately while the zucchini is still warm and the burrata is at room temperature.

06. Everything Bagel Smashed Zucchini

Tender zucchini gets the loaded potato treatment with crispy bacon and melted cheese. Everything bagel seasoning adds that perfect savory crunch that makes these bites absolutely irresistible.

Ingredients: 6 small zucchini, 4 strips bacon (cooked and crumbled), ¾ cup sharp cheddar cheese (shredded), ⅓ cup sour cream, 3 tablespoons everything bagel seasoning, 2 tablespoons fresh chives (chopped), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Everything Bagel Smashed Zucchini

1. Preheat oven to 425°F and cook bacon until crispy, then set aside to cool and crumble. Meanwhile, trim ends from zucchini and boil whole zucchini in salted water for 12-15 minutes until fork-tender but not falling apart.

2. Drain zucchini well and transfer to a parchment-lined baking sheet. Using a potato masher or fork, gently smash each zucchini to flatten while keeping them mostly intact.

3. Brush smashed zucchini with olive oil and season with salt and pepper. Sprinkle everything bagel seasoning generously over each piece, pressing lightly to help it adhere to the surface.

4. Bake for 15-18 minutes until edges are golden and crispy. Remove from oven and immediately top with shredded cheddar cheese, returning to oven for 3-4 minutes until cheese melts completely.

5. Finish with dollops of sour cream, crumbled bacon, and fresh chives. The combination creates the perfect loaded flavor that rivals any restaurant appetizer.

07. Fresh Zucchini Burrata Salad

Raw zucchini ribbons create a refreshing summer salad base that’s both light and satisfying. Creamy burrata cheese and pink peppercorns add luxurious touches to this peak-season dish.

Ingredients: 4 medium zucchini, 8 ounces burrata cheese, ¼ cup extra virgin olive oil, 2 lemons (juiced), 1 teaspoon pink peppercorns (crushed), 2 tablespoons fresh mint (chopped), 1 tablespoon honey, sea salt and black pepper to taste.

How To Make Fresh Zucchini Burrata Salad

1. Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini by running the peeler along the length of each zucchini. Stop when you reach the seedy center and discard the core.

2. Place zucchini ribbons in a large bowl and season lightly with sea salt. Let sit for 10 minutes to draw out excess moisture, then gently pat dry with paper towels.

3. Whisk together olive oil, lemon juice, honey, and half the crushed pink peppercorns to create a bright, balanced dressing. The honey helps balance the acidity of the lemon.

4. Toss zucchini ribbons with the dressing and arrange on a serving platter. Tear burrata into large pieces and distribute over the salad, allowing the creamy interior to mix with the dressing.

5. Finish with remaining pink peppercorns, fresh mint, and a final drizzle of olive oil. Serve immediately while the zucchini is crisp and the burrata is at its creamiest.

08. Roasted Zucchini with Whipped Ricotta

Caramelized roasted zucchini pairs beautifully with cloud-like whipped ricotta and fresh herbs. This elegant side dish showcases summer zucchini at its absolute finest with minimal ingredients.

Ingredients: 3 pounds zucchini (cut into chunks), 1 cup whole milk ricotta, ¼ cup heavy cream, ¼ cup fresh basil (chopped), 2 tablespoons fresh thyme, 2 tablespoons fresh parsley, ⅓ cup olive oil, 3 cloves garlic (sliced), salt and pepper to taste.

How To Make Roasted Zucchini with Whipped Ricotta

1. Preheat oven to 425°F and cut zucchini into 2-inch chunks. Toss with olive oil, sliced garlic, salt, and pepper, then spread in a single layer on a large rimmed baking sheet.

2. Roast for 25-30 minutes, stirring once halfway through, until zucchini is golden brown and caramelized around the edges. The natural sugars should be beautifully caramelized for maximum flavor.

3. While zucchini roasts, make whipped ricotta by combining ricotta and heavy cream in a bowl. Using an electric mixer, whip for 2-3 minutes until light, fluffy, and increased in volume.

4. Fold chopped fresh herbs into the whipped ricotta and season with salt and pepper. The herbs should be evenly distributed throughout the creamy mixture.

5. Spread whipped ricotta on a serving platter and top with roasted zucchini. Drizzle with any remaining pan juices and garnish with additional fresh herbs for a restaurant-quality presentation.

09. Garlic Butter Roasted Zucchini

These scored zucchini halves absorb incredible garlic butter flavor in every crevice. The final broiling step creates golden edges while the herb butter melts into pure deliciousness.

Ingredients: 4 medium zucchini (halved lengthwise), ½ cup butter (softened), 6 cloves garlic (minced), ½ cup grated Parmesan cheese, ¼ cup fresh parsley (chopped), 2 tablespoons fresh chives (chopped), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Garlic Butter Roasted Zucchini

1. Preheat oven to 400°F and halve zucchini lengthwise. Using a sharp knife, score the flesh in a crosshatch pattern about ¼-inch deep, being careful not to cut through the skin.

2. Brush scored zucchini with olive oil and season generously with salt and pepper. Place cut-side up on a baking sheet and roast for 20-25 minutes until tender and lightly golden.

3. Meanwhile, combine softened butter, minced garlic, half the Parmesan cheese, parsley, and chives in a bowl. Mix well to create a fragrant herb butter mixture.

4. Remove zucchini from oven and spread herb butter generously over each half, working it into the scored cuts. Sprinkle with remaining Parmesan cheese for extra richness.

5. Return to oven and broil for 3-4 minutes until golden brown and bubbly. Watch carefully to prevent burning. Serve immediately while the butter is still melting and aromatic.

10. Basil Zucchini Mushroom Sauté

Quick-sautéed zucchini and mushrooms create a simple yet flavorful side dish. Fresh basil adds aromatic brightness that perfectly complements the earthy mushrooms and tender zucchini.

Ingredients: 3 medium zucchini (sliced), 8 ounces mixed mushrooms (sliced), ¼ cup fresh basil (chopped), 3 tablespoons olive oil, 3 cloves garlic (minced), 1 medium onion (diced), 2 tablespoons white wine, salt and pepper to taste.

How To Make Basil Zucchini Mushroom Sauté

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened and translucent, stirring occasionally to prevent browning.

2. Add sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown. Don’t overcrowd the pan or the mushrooms will steam instead of sauté.

3. Stir in minced garlic and cook for 30 seconds until fragrant. Add sliced zucchini and white wine, tossing everything together to combine well.

4. Continue cooking for 4-5 minutes until zucchini is tender-crisp and most of the liquid has evaporated. Season with salt and pepper, then remove from heat and stir in fresh basil just before serving to preserve its bright color and flavor.

11. Herb Crusted Parmesan Zucchini Wedges

Thick zucchini wedges develop a golden, crispy Parmesan crust that’s absolutely irresistible. This simple preparation creates restaurant-quality results that pair perfectly with any grilled protein.

Ingredients: 4 large zucchini (cut into wedges), 1 cup grated Parmesan cheese, ½ cup panko breadcrumbs, 2 tablespoons fresh oregano (chopped), 2 tablespoons fresh thyme, ¼ cup olive oil, 2 teaspoons garlic powder, 1 teaspoon paprika, salt and pepper to taste.

How To Make Herb Crusted Parmesan Zucchini Wedges

1. Preheat oven to 425°F and line a large baking sheet with parchment paper. Cut each zucchini lengthwise into 6-8 wedges, depending on size, keeping pieces roughly uniform for even cooking.

2. In a shallow dish, combine Parmesan cheese, panko breadcrumbs, oregano, thyme, garlic powder, and paprika. Mix well to distribute herbs and spices evenly throughout the coating mixture.

3. Brush zucchini wedges with olive oil on all sides, then season with salt and pepper. Press each wedge firmly into the Parmesan mixture, coating all surfaces thoroughly.

4. Arrange coated wedges on the prepared baking sheet, ensuring they don’t touch each other. Bake for 18-22 minutes until the coating is golden brown and crispy while the zucchini remains tender inside.

12. Crispy Air Fryer Zucchini Chips

Air-fried zucchini develops incredible crispiness while staying creamy inside. A bright squeeze of fresh lemon juice adds the perfect acidic contrast to these healthy, addictive chips.

Ingredients: 3 medium zucchini (sliced into rounds), 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, 2 lemons (cut into wedges), ½ teaspoon dried oregano, salt and pepper to taste.

How To Make Crispy Air Fryer Zucchini Chips

1. Slice zucchini into ¼-inch thick rounds and pat completely dry with paper towels. Any excess moisture will prevent the zucchini from crisping properly in the air fryer.

2. Toss dried zucchini rounds with olive oil, garlic powder, onion powder, paprika, oregano, salt, and pepper until evenly coated. Let sit for 5 minutes to allow seasonings to adhere.

3. Preheat air fryer to 375°F and arrange zucchini in a single layer in the basket, working in batches if necessary. Don’t overcrowd or they won’t crisp evenly.

4. Air fry for 10-12 minutes, flipping halfway through, until golden brown and crispy on both sides. The edges should be lightly caramelized and the centers tender but not mushy.

5. Serve immediately with fresh lemon wedges for squeezing over the hot chips. The bright acidity perfectly balances the rich, caramelized flavors of the air-fried zucchini.

13. Zucchini Feta Roll-Ups

Thin zucchini ribbons wrapped around creamy feta create elegant appetizer bites. These simple roll-ups require just five ingredients but deliver impressive presentation and fresh Mediterranean flavors.

Ingredients: 2 large zucchini, 6 ounces feta cheese (crumbled), 2 tablespoons fresh dill (chopped), 2 tablespoons olive oil, 1 lemon (zested and juiced), black pepper to taste.

How To Make Zucchini Feta Roll-Ups

1. Using a vegetable peeler or mandoline, create long, thin ribbons from the zucchini by running the peeler along the length. You’ll need about 20-24 ribbons total for this recipe.

2. Lay zucchini ribbons on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry thoroughly to prevent soggy roll-ups.

3. In a bowl, combine crumbled feta, fresh dill, lemon zest, lemon juice, and black pepper. Mix gently to combine while keeping some texture in the feta mixture.

4. Place a small spoonful of feta mixture at one end of each zucchini ribbon and carefully roll up, securing with a toothpick if needed. Arrange on a serving platter.

5. Drizzle finished roll-ups with olive oil and garnish with additional fresh dill. These can be made up to 2 hours ahead and kept refrigerated until serving time.

14. Marry Me Zucchini

This creamy, dreamy zucchini dish borrows inspiration from the famous Marry Me Chicken. Rich cream sauce with herbs and cheese transforms simple zucchini into an absolutely irresistible side dish.

Ingredients: 4 medium zucchini (sliced), 1 cup heavy cream, ½ cup grated Parmesan cheese, ¼ cup sun-dried tomatoes (chopped), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon Italian seasoning, ½ teaspoon red pepper flakes, fresh basil for garnish, salt and pepper to taste.

How To Make Marry Me Zucchini

1. Heat olive oil in a large skillet over medium-high heat. Add sliced zucchini in a single layer and cook for 3-4 minutes per side until golden brown and tender-crisp.

2. Remove zucchini from skillet and set aside. In the same pan, add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.

3. Pour in heavy cream and add sun-dried tomatoes, Italian seasoning, and red pepper flakes. Simmer for 3-4 minutes until the cream begins to thicken slightly.

4. Stir in Parmesan cheese until melted and smooth, then return zucchini to the skillet. Gently toss to coat with the creamy sauce and cook for 2 minutes more.

5. Season with salt and pepper, then garnish with fresh basil before serving. This rich, comforting dish will have everyone asking for the recipe and coming back for seconds.

15. Baked Parmesan Zucchini Curly Fries

Spiralized zucchini gets the curly fries treatment with crispy Parmesan coating. These healthy alternatives to traditional fries are baked until golden and served with a tangy ranch-marinara dipping sauce.

Ingredients: 3 large zucchini (spiralized), 1 cup grated Parmesan cheese, ½ cup panko breadcrumbs, 2 large eggs (beaten), ½ cup all-purpose flour, ⅓ cup ranch dressing, ⅓ cup marinara sauce, 2 tablespoons olive oil, salt and pepper to taste.

How To Make Baked Parmesan Zucchini Curly Fries

1. Preheat oven to 425°F and line two large baking sheets with parchment paper. Spiralize zucchini using a spiralizer or julienne peeler to create curly, fry-like shapes.

2. Pat spiralized zucchini dry with paper towels and set up a breading station with three bowls: flour seasoned with salt and pepper, beaten eggs, and Parmesan mixed with panko breadcrumbs.

3. Working in small batches, dredge zucchini spirals in flour, then eggs, and finally the Parmesan-panko mixture, pressing gently to help coating adhere to the zucchini surfaces.

4. Arrange breaded zucchini on prepared baking sheets without overcrowding. Drizzle lightly with olive oil and bake for 15-18 minutes until golden brown and crispy, flipping once halfway through.

5. While fries bake, mix ranch dressing and marinara sauce for dipping. Serve the crispy zucchini fries immediately while hot with the creamy, tangy dipping sauce on the side.

16. Balsamic Roasted Zucchini with Feta

Sweet balsamic vinegar caramelizes beautifully on roasted zucchini creating incredible depth of flavor. Creamy, salty feta cheese provides the perfect contrast to the sweet, tender zucchini.

Ingredients: 4 medium zucchini (cut into chunks), ¼ cup balsamic vinegar, 3 tablespoons olive oil, ½ cup crumbled feta cheese, 2 tablespoons honey, 2 cloves garlic (minced), 2 tablespoons fresh oregano, salt and pepper to taste.

How To Make Balsamic Roasted Zucchini with Feta

1. Preheat oven to 425°F and cut zucchini into 1-inch chunks. In a large bowl, whisk together balsamic vinegar, olive oil, honey, and minced garlic to create the glaze.

2. Add zucchini chunks to the bowl and toss thoroughly to coat with the balsamic mixture. Let marinate for 10 minutes to allow flavors to penetrate the zucchini.

3. Spread marinated zucchini on a large rimmed baking sheet in a single layer. Season with salt, pepper, and fresh oregano, then roast for 20-25 minutes until tender and caramelized.

4. Remove from oven when zucchini is golden brown and the balsamic has reduced to a glossy glaze. Transfer to a serving platter while still hot.

5. Immediately sprinkle crumbled feta over the warm zucchini, allowing some pieces to slightly melt from the heat. The combination of sweet, tangy, and salty flavors creates an absolutely perfect balance.

17. Teriyaki Zucchini Ribbon Skewers

Elegant zucchini ribbons folded onto skewers create stunning presentation. The sweet-savory teriyaki glaze caramelizes beautifully, making these vegetarian skewers a crowd-pleasing favorite at any gathering.

Ingredients: 4 large zucchini, ½ cup teriyaki sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 teaspoons fresh ginger (grated), 2 cloves garlic (minced), 2 tablespoons sesame seeds, 2 green onions (sliced), wooden skewers soaked in water.

How To Make Teriyaki Zucchini Ribbon Skewers

1. Using a vegetable peeler or mandoline, create long, wide ribbons from the zucchini, making them about ⅛-inch thick. Too thin and they’ll tear; too thick and they won’t fold properly.

2. In a bowl, whisk together teriyaki sauce, honey, sesame oil, grated ginger, and minced garlic to create a flavorful marinade that will caramelize beautifully when cooked.

3. Carefully fold each zucchini ribbon accordion-style and thread onto soaked wooden skewers, creating 8-10 skewers total. Brush generously with the teriyaki mixture, reserving some for basting.

4. Preheat grill or grill pan to medium-high heat. Cook skewers for 2-3 minutes per side, basting with reserved teriyaki sauce until ribbons are tender and beautifully caramelized.

5. Transfer to serving platter and sprinkle with sesame seeds and sliced green onions. These gorgeous skewers prove that vegetables can be just as impressive as any meat dish.

Final Thoughts

These zucchini side dishes prove that summer’s most abundant vegetable can be transformed into absolutely delicious creations. From crispy baked options to elegant salads, there’s something here for every cooking style and taste preference.

Whether you’re dealing with a garden overflowing with zucchini or just want to add more vegetables to your meals, these recipes will inspire you to get creative in the kitchen.