Zucchini is a fun, fast-growing vegetable to have in the garden! Learn how to grow zucchini with tips from a vegetable gardening pro.
How to Grow Zucchini in Your Backyard Garden
Updated on Oct. 04, 2024
Gardeners always have a story or two to share about zucchini. This summer crop grows so prolifically that it’s no wonder there are endless zucchini recipes out there: quick breads, sautes, salads, casseroles and pasta dishes.
Learn how to grow zucchini, no matter what size garden you have, and what to do with that bumper crop!
What Is Zucchini?
Zucchini is a type of summer squash, and belongs to the plant family Cucurbita pepo, which also includes winter squash, cucumbers and pumpkins. Long and dark green, sometimes with stripes, zucchini are sometimes called green squash, and in the UK are known as courgettes. Even though they’re thought of and prepared as a vegetable, zucchini are technically a fruit.
There are two types of zucchini plants you can grow.
- Vining Zucchini: Vining zucchini grow along the ground and require several feet of space between plants. This type can also be trained to grow vertically if you have a very sturdy support.
- Bush Zucchini: Bush zucchini plants are more compact, and only need a few feet of space. They can be grown in containers, and that makes them perfect for smaller gardens and backyards.
We asked Josh Kirschenbaum, Vegetable Sales Manager for PanAmerican Seed, to share his strategies for growing zucchini. His tips will help even beginner gardeners harvest an impressive crop.
How to Grow Zucchini
Zucchini will feed voraciously throughout their growing season, so choose a planting location that gets full sun, and has well-draining soil with lots of nutrients from compost or aged manure. Your plant will need consistent, frequent watering; choose a spot that you can easily water on a regular schedule.
Josh says that zucchini seeds can be started indoors, or planted directly in the garden after the danger of frost has passed. Since zucchini only need 40 to 55 days to produce, you’ll still have a summer crop even if you sow them directly in the ground. Plant the seeds a half inch deep in the enriched soil, and be sure to space them two to three feet apart. Keep the soil moist until the plants germinate.
Starting Zucchini Indoors
To start zucchini seeds indoors, plant one or two seeds in a pot. Josh recommends pots that are about four inches wide and deep, because the plants won’t do as well if they get root bound before being moved outside. The seedlings can be transplanted to the garden after the last frost.
Growing Zucchini in Containers
Bush varieties of zucchini do well in containers. Choose a large planter, 18 inches wide or larger, to have enough room for the plants and roots. Fill the container with rich potting soil, and plant one to three seeds in the center of the pot, about a half-inch deep. As with zucchini in the garden, give your container a full sun location and consistent watering to keep the soil moist as the seeds germinate and the plants grow.
Growing Zucchini on a Trellis
To train zucchini plants up a vertical trellis, choose a sturdy support or fence material that can support the weight of the squash. The zucchini plants will go in the ground in front of the trellis. As the vines get long enough, position them up on the trellis, and even lightly tie them to help keep the vines in place.
As the zucchini form and grow larger, make sure they have enough support. Create little hammocks to secure the zucchini to the trellis, using pieces of fabric or old stockings.
Tools You Need to Grow Zucchini
Caring for Zucchini Plants
Give the plants a deep watering every week, watering the soil at the base of plants and keeping leaves dry. Your zucchini plants will need lots of water, as they grow and set fruit. Add a layer of mulch around the plants to help keep the soil moist.
Zucchini produce male and female flowers, and these need to pollinate together for zucchini to form. It’s normal for the plants to create a lot of male flowers early in the season that drop off. Eventually, the plants should have both types of blooms: the female flowers have a thicker stem behind the blossoms that looks like a tiny zucchini. If your blooms continue to fall off without setting fruit, you can help by hand pollinating: brush pollen from a male flower onto the stigma inside the female flowers.
As the zucchini fruits begin to form and grow, continue to keep the plants consistently watered. (We know… we’ve said that a lot, but it really is important!) You can also add fertilizer around the plants since they feed heavily as they grow and produce fruit.
It’s a good time to bookmark most popular zucchini recipes, ever!
When to Pick Zucchini
As common as the stories of gardeners getting too many zucchini are the stories of monstrously oversized fruits! Zucchini will continue growing for as long as you leave them on the plants. Unless you’re trying to grow the largest in the county to enter at the local fair, pick your zucchini frequently
The right time to harvest zucchini is when they’re between eight and ten inches long because they’re tender and have the best flavor at this stage. Use sharp garden shears to cut the zucchini off the plant, and cut at an angle so that rainwater can’t pool on the cut stem.
How many zucchini will you get from your plants? Well, getting tender zucchini isn’t the only reason to harvest them when they’re small. Josh from PanAmerican Seed says that the more you harvest, the more zucchini your plants will produce throughout the season. When zucchini are allowed to stay on plants and grow larger, the growing and setting of new fruits slows down.
How to Store Zucchini
Store your picked zucchini for seven to ten days by keeping them in the refrigerator. They’ll last longer if you keep them dry, so store them unwashed and in your crisper drawer to control humidity.
Tips for Growing Zucchini
Watch out for pests
Josh warns that there are two garden pests to watch out for around your zucchini plants. One is the squash beetle, a brownish-gray bug that resembles a stink bug. You might spot egg masses on the undersides of leaves, or see yellow spots on leaves where they feed. Scrape eggs away and drown the bugs in soapy water. Squash vine borers, larvae that hatch from moth eggs, are another common pest. They damage plants by eating stems from the insides out. Look for eggs near the base of stems, or cut away wilting stems where the larvae are feeding. Neem oil can be used to control adult squash beetles as well as the egg masses of vine borers.
Give zucchini space
One common mistake that beginning zucchini growers make is planting them too close together. Josh says gardeners need to remember that small plants will soon be sprawling, and need room to grow! Space between the plants also improves airflow and that can keep some diseases (like powdery mildew) from taking hold.
Harvest often
This is the other mistake that Josh sees gardeners make with zucchini. Your zucchini will taste better and your plants will give you more when you pick them often. And if you wind up overrun with zucchini? Local food pantries will gladly take your excess produce. Or, keep those zucchini tall tales alive by donating them to your willing (and sometimes reluctant!) neighbors.
How to Use Your Zucchini
Now that you have your own homegrown zucchini, it’s time to learn how versatile this squash really is. Healthy zucchini recipes include dishes like Tilapia with Zucchini Noodles and Zucchini Kabobs with Chicken. Dice up fresh zucchini with other garden vegetables to make a vibrant Pico de Gallo Salsa. Slip some extra veggies to your kids by making this Zucchini Pizza Casserole.
You probably know that zucchini can be shredded and used to make a moist quick bread, but there are so many other sweet zucchini dessert recipes! Like this German chocolate-style cake made with grated zucchini, complete with coconut and brown sugar frosting.
Our Most-Loved Zucchini Recipes
We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York
Lemony Zucchini BreadFlecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.
Take a look at our guide on how to make zucchini bread.
Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan
Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan
Lemon Zucchini BreadWhen you've got too much zucchini, it's time to make lemon zucchini bread. This recipe produces two loaves that will feed several people, and the bread freezes well too.
Chocolate Zucchini MuffinsBreakfast? Snack? Dessert? All of the above! Chocolate zucchini muffins are tender, chocolaty and decadent—and no one needs to know the secret ingredient.
Vegan Zucchini BreadMoist, flavorful and sneakily dairy- and egg-free, this vegan zucchini bread is a delightful way to use up your summer squash. A hint of cinnamon adds warmth, and chopped walnuts contribute a satisfying crunch.
Healthy Zucchini MuffinsThese healthy zucchini muffins sneak wholesome ingredients into a tasty treat while cutting back on the refined ingredients. Now that's one sweet treat!
Banana Zucchini MuffinsUp your bread game with these zucchini-infused banana muffins. Soft, tender and moist from the shredded zucchini and ripe bananas, these muffins use vanilla, banana extract, and cinnamon for an enhanced, sweet blend of flavors. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Keto Zucchini BreadYou won't believe this nutty, cinnamony, moist and spongy keto zucchini bread is, in fact, keto-friendly! The monk fruit gives plenty of sweetness, emulating a flavor similar to caramel without all the sugar.
Blueberry Zucchini BreadBlueberry zucchini bread blends the sweetness of blueberries with the earthy undertones of zucchini, creating a moist and flavorful loaf. Perfect for breakfast, an afternoon snack, or dessert, this versatile quick bread can be easily customized with nuts, spices or gluten-free flour.
Zucchini TotsCrispy zucchini tots are one of the tastiest ways to eat your veggies. This recipe combines zucchini with onions, garlic, cheddar cheese and Italian seasoning for powerful flavor.
Zucchini Corn FrittersFresh zucchini and corn are mixed with parmesan cheese, garlic powder and green onions to create a golden brown, chewy, tender fried delicacy. Serve it as an appetizer with spicy sriracha mayo or as a side dish to grilled chicken or fish. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Stuffed Zucchini FlowersThese stuffed zucchini flowers are fragrant, slightly sweet and rustic in the best of ways. The crispy squash blossoms practically burst with creamy ricotta filling.
Zucchini MeatballsVegetarian zucchini meatballs will be a welcome addition to spaghetti night, or serve them as an appetizer with marinara sauce. Made with Panko bread crumbs, Parmesan cheese, onion, basil and garlic, these tiny bites are full of flavor.
Zucchini Taco BoatsWho needs tortillas when you can have zucchini taco boats? Cheesy taco meat stuffed in zucchini is an easy Taco Tuesday (or any day) dish that will be a hit with kids and adults alike.
Zucchini CasseroleThis comforting casserole is similar to a savory bread pudding, and the perfect way to use up a bumper crop of zucchini from the garden. It's wonderful as a summery side dish or as the main attraction for brunch. —Taste Recipes Test Kitchen
Zucchini CobblerThis cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania
Zucchini SoupEasy and flavorful, this parmesan zucchini soup is perfect for those colder days when you still have a few zucchini left in your garden. Half-and-half cream gives it a creamy broth, while the zucchini adds nutritional value. —Taste Recipes Test Kitchen
Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California
Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan
Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri
Zucchini Pizza CasseroleA hearty tomato-meat sauce, garden-fresh zucchini and oodles of cheese make this zucchini pizza casserole the ultimate family-friendly dinner recipe.
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina
Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Zucchini Roll-UpsFor a gluten- and grain-free version of lasagna, look no further than our healthy zucchini roll-ups.
Upstate Minestrone SoupIf you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mount Upton, New York
Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer.
Sausage RatatouilleYou’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington
Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin
Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Zucchini FrittersA zucchini fritter is essentially a savory doughnut hole, only with vegetables! These puffy fried snacks are the perfect way to use up extra summer squash from the garden.
Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho
Sauteed ZucchiniSauteed zucchini is a near-perfect side dish. It’s light and fresh-tasting, goes with almost anything and best of all, it comes together in just minutes.
Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
Get more easy zucchini recipes that'll be ready in a flash.
Zucchini Nut BreadLighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri
Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
Apple Zucchini BreadThis quick apple zucchini bread spotlights late-summer produce. It's easy to bake and absolutely delicious.
Chicken Zucchini CasseroleFast and delicious, chicken zucchini casserole is an effortless weeknight dish to use up your summer harvest of zucchini.
Pina Colada Zucchini BreadPina colada zucchini bread is a fun new take on the usual quick bread loaf. This recipe is filled with tons of summery flavors, from tropical pineapple and coconut to heady rum and vanilla.
Summer Squash Mushroom CasseroleThis rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio
Zucchini BrowniesMake a batch of these tender zucchini brownies with chocolate frosting if your garden is overflowing with this bumper crop. Eating zucchini has never been more decadent!
Chocolate Chip Zucchini MuffinsThese soft, tender chocolate chip zucchini muffins can be made whether you have a bumper crop of zucchini or not—no excuses are needed to make this recipe.
Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious zucchini dessert is the result. —Nancy Morelli, Livonia, Michigan
Zucchini QuicheTo add tang to this cheesy zucchini quiche, we spread the crust with mustard like we're building a sandwich. It's a quiche secret that you'll be using for years to come!
Zucchini BoatsStuffed zucchini boats are quick, easy and low-carb, making them the perfect vessel (literally) for your garden's summer bounty.
Ground Pork PastaReady in just 30 minutes, this flavorful ground pork pasta is a versatile dish that you can easily customize with your favorite pasta and seasonal vegetables.
Zucchini Crust PizzaMy mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario
Vegetarian LinguineLooking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida
Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Zucchini MuffinsThese light, fluffy zucchini muffins are packed with shredded zucchini, chopped walnuts, dried currants and warm cinnamon spice. When life (or a friend, a coworker or a neighbor) gives you piles of zucchini, make zucchini muffins!
Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin
Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas
Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Zucchini Mushroom BakeJust a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine
Stovetop Tarragon ChickenMy oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
Sausage and PotatoThis sausage and potato recipe uses two classic ingredients to create a quick comforting meal.
Zucchini CookiesA little crunch, a little chocolate, a little spice, these chocolate zucchini cookies have a whole lotta flavor.
Vegetable TianThis colorful, hearty and delicious dish originated in Provence, France. A mandoline makes easy work of slicing all the vegetables, but a knife will work just fine if you don't have one. — Francine Lizotte, Langley, British Columbia
Zucchini & Sausage Stovetop CasseroleGather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah
Dilly Zucchini CasseroleWhenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine
Italian Sausage-Stuffed ZucchiniI've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side too. —Donna Marie Ryan, Topsfield, Massachusetts
Zucchini PancakesWhen garden-fresh zucchini starts to pile up, shred that squash and heat up the griddle for zucchini pancakes.
Hearty Minestrone SoupThis fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York
Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan
Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia
Heirloom Tomato & Zucchini SaladTomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. —Matthew Hass, Franklin, Wisconsin
Zucchini Tomato CasseroleThis cheesy zucchini tomato casserole is perfect for your next potluck. Just don't expect to bring home any leftovers!
Southwestern SpaghettiChili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana
Chicken QuesadillasThese stuffed chicken quesadillas pack impressive flavor, but they couldn't be easier to make. Finish them with sour cream and guacamole or your favorite Mexican-inspired toppings for a quesadilla feast that'll satisfy that craving.
Zucchini and Cheese CasseroleMy daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine
Zucchini SalsaI received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta
Skewerless Stovetop KabobsMy family loves this quick and easy recipe so much, we never have any leftovers. It's also great on the grill. —Jennifer Mitchell, Altoona, Pennsylvania
Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip them or substitute any nut you like.
Zucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio
Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama
Zucchini Rice PilafI created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia
Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire
Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia
Vegetable FrittataWhen you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California
Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas
Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio
Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona
Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington
Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio
Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste Recipes Test Kitchen
Beef & Bulgur-Stuffed Zucchini BoatsMy mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota.
Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington
Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
Turkey Sausage Zucchini BoatsWhen I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. —Stephanie Cotterman, West Alexandria, Ohio
Summer Orzo SaladI’m always looking for fun ways to use the fresh veggies that come in my Community Supported Agriculture box, and this summer orzo salad is one of my favorite creations. I like to improvise with whatever I have on hand, so feel free to do the same here! —Shayna Marmar, Philadelphia, Pennsylvania
Mediterranean Turkey SkilletOur one-pot Mediterranean turkey skillet recipe, filled with lean ground turkey, a rainbow of vegetables and savory black beans, is a weeknight winner.
Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin
Ribbon Salad with Orange VinaigretteZucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Veggie Omelet with Goat CheeseMy family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California
Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee
Chocolate Zucchini BreadOur chocolate zucchini bread surpasses any regular zucchini bread by miles. Save up your zucchini bounty so you can later enjoy this bread bounty.
Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana
Full Garden FrittataI was cooking for a health-conscious friend and wanted to serve a frittata. To brighten it up, I added leftover bruschetta topping and fresh mozzarella. Now that's breakfast. It's become a favorite among my friends and family, and a staple in my recipe book. —Melissa Rosenthal, Vista, California
