Zucchini (or courgette) is a great vegetable to eat – it’s rich in vitamins A and C as well as minerals like manganese, potassium and magnesium.
It’s a food found commonly in Mediterranean cuisines, but on its own, it can be quite a bland vegetable to eat.
Fear not! We’ve got some delicious recipes to use that will ensure you keep eating this green delight.
These are 18 of the best Mediterranean zucchini recipes you’ll find!
Mediterranean Zucchini Omelette
We’re always looking for delicious and healthy ways of adding more plant-based protein to our diet on the Mediterranean diet.
Since eggs and zucchini have a somewhat neutral taste, you have plenty of options to experiment and try new tastes.
This omelette was the result of that and is one of our favorites for the combination of flavors. Harissa adds the spicy kick, and the dried coriander adds an earthiness to the dish.
Everything is finished off with some warmness from the Middle Eastern za’atar spice mix and the freshness of the parsley.
It’s ready in 20 minutes and perfect when you need a good, hearty meal without taking too much time or effort.
Picture this: a warm summer night, a bowl of this heavenly Ratatouille, and a slice of crusty bread to soak up all that goodness. It’s pure, it’s fresh, and it’s all you need to be transported to the French countryside.
Ratatouille, for the uninitiated, is a French summer stew that originated in Provence. It’s the perfect meal for a warm night and comes together in just one pot on the stove.
Since this recipe is so veggie-forward, make sure you use the best sweet and juicy tomatoes, earthy eggplant, crisp zucchini, and vibrant bell peppers.
All you need to do is sauté your onion until translucent, add some garlic, and then throw in fresh tomatoes and bell peppers.
Wait until the tomatoes and bell peppers have reduced and released their juices into the pot, and then add in your zucchini and eggplant.
Once the zucchini and eggplant have softened and absorbed the beautiful, garlicky flavor of the broth, it’s time to serve!
Pan Fried Zucchini with Basil and Pecorino
This pan-fried zucchini recipe is a little nod to the fresh, seasonal cooking of Tuscany.
The garlic, thyme, and Pecorino Romano cheese add depth, while the white wine brings an acidic kick. Fresh basil tops it off with its aromatic goodness.
First, brown zucchini rounds with thyme and garlic in a bit of olive oil. Make sure you use young, small zucchini; older and larger zucchini can get mushy and lose their flavor.
Once the zucchini is browned, deglaze the pan with white wine, and finish it the dish off with Pecorino Romano cheese and fresh basil.
This dish is perfect on a warm summer night with a glass of your favorite wine. Serve this zucchini as a side or toss it into your pasta; it’s as versatile as it is delicious.
This Zucchini Pesto is so versatile; I’ve been using it for everything this summer. You can spread it on the bread in your sandwich, swirl it into pasta, or slather it on roasted chicken.
It’s got all the flavors of summer in its bright flavor and is ready to add a splash of sunshine to your dishes.
This pesto is a breeze to whip up. Just toss shredded zucchini, basil, garlic, Parmesan cheese, pine nuts, lemon juice, and olive oil into a food processor and blitz it into creamy goodness.
The zucchini adds a refreshing twist, making it lighter than your classic pesto, and it uses up the glut of zucchini the summer always gives.
This Ratatouille Galette is a showstopping dinner, perfect for guests or a quiet night at home. While the crust may be rich and buttery, the galette filling itself is chock-full of vitamins and fiber, thanks to all the veggies.
To whip up this rustic pie, you’ll thinly slice zucchini and eggplant and salt them to draw out any moisture.
This will keep the galette from becoming soggy. Next, slice the tomatoes a little thicker. Sauté your anchovies, onions, and garlic, then arrange the flavorful onion mixture on a rolled-out whole wheat crust and top with concentric rings of veggies.
Fold the crust over the veggies before baking and be sure to top with parmesan and fresh herbs once it comes out of the oven.
The savory goodness of zucchini and eggplant, sweetness of tomatoes, umami-rich anchovies, and zing from balsamic vinegar create a beautiful, summery bite and meld perfectly with the flaky crust. Bring the Mediterranean countryside to your table!
Zucchini and Thyme Galette
If you’re looking for a delicious summer showstopper, this Zucchini and Thyme Galette delivers. The earthiness of thyme marries the subtle sweetness of zucchini, and the tangy, creamy cheese blend creates a medley that’s downright comforting.
If you’re not a fan of zucchini, or if it’s not in season where you live, just swap in another fresh vegetable!
First, make the thyme pastry dough in the food processor and let it chill. If you’re not feeling up to making pasty, not to worry! Store-bought is fine.
Meanwhile, blend goat cheese, feta, milk, garlic, thyme, salt, and pepper into the rich, creamy filling. Roll out the dough, spread the cheese mix, and arrange zucchini slices in a lattice overtop.
Tuck the pasty in around the filling by folding the edges over and bake until golden brown. Don’t worry if it doesn’t look perfect— the rustic feel is part of this recipe’s charm!
Once this comes out of the oven, you’ll have a beautiful lattice of zucchini resting atop a bed of creamy whipped feta, all snuggled in a flaky thyme-infused pastry crust. Heavenly!
Zucchini Mushroom Quiche Recipe with Bacon
This Zucchini Mushroom Quiche is the perfect hearty meal for lunch or dinner gatherings. It’s so easy to prep the ingredients ahead of time, so you can pop it in the oven just before your friends arrive.
It’s as simple as preparing the short-crust pastry, then stir-frying zucchini, onions, mushrooms, and bacon to make a scrumptious filling.
If you’d rather not make pasty, store-bought is fine. Once the filling is made, just combine with eggs and cheese, pour into the crust, and bake until golden brown on top and just set on the inside.
Be sure to use fresh vegetables for this quiche for best results: The earthiness of mushrooms and the freshness of zucchini are the perfect foil for the rich crunch of bacon, gooey cheese, and buttery crust.
With all these delicious components, this Zucchini Mushroom Quiche will be the reason your friends can’t stop raving about your culinary skills.
Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
This Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette is the perfect accompaniment to any summer gathering with its crisp zucchini ribbons, juicy tomatoes, fragrant hit of basil, and zing of lemon.
The creamy mozzarella balances everything out. I love this recipe because it’s a breeze to make and brings the freshness of garden produce right to your table.
Best of all, it doesn’t require any cooking, so on hot summer nights your kitchen can stay cool.
If you’d rather not use full-fat cheese, go for low-fat mozzarella, or, for a vegan option, sprinkle some nuts for added crunch and nutrients.
Imagine taking a bite into this refreshing salad while chilling in your backyard. It’s an ode to summer’s abundance in every bite!
Kolokithopita (Greek Zucchini Pie)
Kolokithopita is a traditional savory Greek pie made from phyllo and stuffed with a zucchini and feta filling – but it can also be stuffed with all kinds of things like spinach.
If you want the tastiest and most traditional recipe then use homemade phyllo sheets, but if you’re looking to save time, then opt for store-bought. Store-bought sheets will likely be thinner, so you may need to use more to compensate.
The magic lies in the flavors: fresh zucchini, rich cheese, and aromatic herbs like parsley, dill, and oregano meld beautifully within the crispy filo layers.
You really don’t wanna miss out on this Greek treasure. Imagine sinking your teeth into the crunchy filo followed by the comforting zucchini-cheese filling, with every bite enveloped in a burst of herby goodness.
Spanish Zucchini Omelette (Tortilla de Calabacin)
Prepare to be amazed by the incredible flavors of Spanish zucchini omelette. The Spanish name is Tortilla de Calabacin and it is a deceptively simple dish yet unbelievably delicious!
It’s a versatile recipe that can be enjoyed all year round, but it reaches new heights of taste when made with freshly harvested zucchini.
The taste is heavenly – think tender zucchini with the sweetness of onions, all enveloped in fluffy eggs. It’s like a hug for your taste buds!
Eggs are always a high-quality protein that you can use when you want to hit your protein numbers without eating meat and this is the perfect recipe to do so. If you want to make it even healthier (but less traditional), toss in some spinach or cherry tomatoes.
This zucchini omelette is the superhero your breakfast or brunch has been waiting for. It’s nutritious, delectable, and effortless.
Smoky Zucchini Baba Ghanoush
Baba ganoush is typically a Middle Eastern dip made with roasted eggplant, but this Zucchini Baba Ghanoush is a sassy twist and a fabulous way to use the summer’s zucchini harvest.
Similar to the traditional preparation of eggplant baba ganoush, zucchini can be cooked in a similar manner. You can either place the zucchini on a charcoal grill, over a direct flame on a gas hob or in the oven.
It’s usually easier to cook in the oven, particularly if you’re cooking multiple zucchini, but you don’t get the intense smokey flavors. Regardless, both ways are delicious.
The taste is like a smoky, nutty, and slightly tangy party in your mouth. The tahini and hazelnuts bring earthiness, while the lemon and garlic add a zesty kick. Drizzling olive oil and sprinkling paprika on top just ties everything together.
Grab some pita, veggies, or just a spoon, and dive right into this bowl of smoky deliciousness!
Garden Zucchini Squash Casserole
This colorful and nutritious vegetable casserole is not only visually appealing, but it also delights the taste buds!
The vibrant combination of fresh zucchini, yellow squash, and ripe tomatoes creates a wonderful side dish that complements pasta, rice, potato, or tofu entrees flawlessly.
All you need to do is thinly slice these beauties, arrange them in a baking dish, drizzle with olive oil, and season. Sprinkle breadcrumbs and vegan parmesan on top and bake to perfection.
Expect a melody of earthy squashes and sweet tomatoes, harmonizing with rich Italian herbs and the crunchiness of toasted breadcrumbs.
Perfect with a side dish or as a stand-alone stunner, this casserole is bound to become your go-to for impressing guests or treating yourself
This satisfying take on the classic Italian dish will make you never want to go back to pasta ravioli again!
With the simple substitution of fresh zucchini for traditional ravioli pasta, you can effortlessly craft one a mouth-watering, delectable dishes.
In fact, these zucchini replacements are incredibly satisfying, tempting you to indulge in seconds or even thirds!
We’ve got thin slices of zucchini enveloping a delectable filling of spinach, mushrooms, vegan sausage, and plant-based cheese, all smothered in marinara sauce.
If you’re looking for healthy, this is a winner. With zucchini replacing pasta, we’re cutting back on processed carbs, and those greens are packing vitamins A and C.
Who knew ravioli could be this great without pasta?
Feta-Scallion Zucchini Fritters in Tomato Sauce
These Feta-Scallion Zucchini Fritters are to die for! They only need a couple of ingredients, but the end result is a show-stopper!
You just whip up a tomato-olive sauce while combining zucchini, feta, scallions, and lemon juice into scrumptious fritters. A quick pan-fry and that’s all there is to it.
The vibrant taste of fresh zucchini pairs with the tangy feta and the mild bite of scallions really well. The richness of the tomato sauce with a hint of basil really ties it all together, making every bite a fiesta in your mouth.
Don’t miss out on this perfect summer dish – it’s the zucchini recipe you never knew you needed.
Creamy Zucchini Risotto Recipe
This zucchini risotto is incredibly simple and takes just about 30 minutes to make.
It’s Italian food at it’s best – simple, quick and uses few ingredients that you likely already have on hand in the fridge or freezer. It’s great as a light main meal or side dish.
The gist of it is to cook onions, garlic, and rice, then gradually add wine and broth. Toss in grated zucchini near the end, and finish with Parmesan and butter for that creamy texture.
A rich, cheesy base with the fresh and delicate taste of zucchini adds flavors of complexity. The wine adds depth, and a sprinkle of fresh herbs like parsley brings in a pop of freshness.
For an extra health kick, opt for homemade low-sodium broth and throw in additional veggies.
In short, if you’re looking for a comforting bowl of creamy goodness that’s easy to make, packed with flavor, and great for your body, this Zucchini Risotto has your name all over it.
Baked Stuffed Zucchini Squash (Kunguj te Mbushur)
This dish takes influence from an Albanian dish called Kungej te Mbushur, but it’s got some Mediterranean flair.
It’s essentially a casserole with some stuffed zucchini and butternut squash. Stuffed vegetables are popular in Mediterranean cuisines, so it’s about time the humble zucchini got some of the limelight.
Let’s talk about how easy this dish is – just carve out zucchini and yellow squash, whip up a stuffing with ground beef, rice, tomatoes, parsley, and spices, and bake it all together in a casserole. Bam!
You’re in for a burst of flavors – the savory beef, fresh veggies, fragrant parsley and a hint of paprika.
Give this Stuffed Zucchini Squash a whirl, and get ready to be wowed!
It’s easy to understand why these diminutive pizzas are so popular. Perfectly suited for an afternoon aperitivo, they are ridiculously addictive for your taste buds.
In a nutshell, we’re taking puff pastry rounds, crowning them with crushed tomatoes and mozzarella like a pizza, then topping them with some slices of zucchini and a sprinkle of thyme leaves.
They’re like your favorite pizza went on a Mediterranean vacation and came back even more irresistible. Perfect for gatherings or a cozy night in, they’ll disappear faster than you can say “Bon appétit!”
Mediterranean Zucchini Boats
Health can also look stunning, and we absolutely adore these Mediterranean Zucchini boats. They’re like tiny, tasty vessels packed with goodness.
In a snap, you’ll have these boats sailing into your belly – just brown some ground beef with garlic, herbs, and spices, then stuff it into halved, grilled zucchinis. Garnish with cherry tomatoes, feta, and pine nuts.
It’s such a great meal for your health too. There’s plenty of zucchini here, but the addition of the tomatoes also adds a second vegetable serving, whilst the beef mince adds all the protein.
If you want to make it even healthier, swap out the beef for ground turkey for an even leaner meal.
Don’t miss the boat on this one – it’s a simple, healthy, and scrumptious twist on stuffed zucchini that’ll have your taste buds sailing on Mediterranean waves.
- Mediterranean Zucchini Omelette
- One-Pot Ratatouille
- Pan Fried Zucchini with Basil and Pecorino
- Zucchini Pesto
- Ratatouille Galette
- Zucchini and Thyme Galette
- Zucchini Mushroom Quiche Recipe with Bacon
- Zucchini Tomato Basil Salad with Lemon Basil Vinaigrette
- Kolokithopita (Greek Zucchini Pie)
- Spanish Zucchini Omelette (Tortilla de Calabacin)
- Smoky Zucchini Baba Ghanoush
- Garden Zucchini Squash Casserole
- Zucchini Ravioli
- Feta-Scallion Zucchini Fritters in Tomato Sauce
- Creamy Zucchini Risotto Recipe
- Baked Stuffed Zucchini Squash (Kunguj te Mbushur)
- Zucchini Pizzette
- Mediterranean Zucchini Boats
- Choose your favorite recipes.
- Get ingredients and follow the instructions.
- Create a tasty Mediterranean zucchini recipe.
Which of these recipes was your favorite? Let me know in the comment section or on Pinterest!
To Sum Up
Whether you’re looking for a delicious main to fill up with or a small side dish that expertly brings out the flavors from zucchini, we’ve got a wide variety of dishes to pick from.
Choose your favorite and enjoy these stress-free easy Mediterranean zucchini recipes.
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