Use a spiralizer to create zucchini noodles (zoodles). Toss them with homemade or store-bought pesto sauce made with basil, pine nuts, garlic, olive oil, and Parmesan cheese. Garnish with pine nuts and extra grated cheese.
Slice zucchinis in half lengthwise and hollow them out to create "boats." Fill them with a mixture of cooked quinoa or rice, sautéed vegetables, such as bell peppers, onions, and tomatoes, and top with cheese. Bake until tender.
Grate zucchini and mix it with breadcrumbs, eggs, grated cheese, chopped herbs, and seasonings. Form the mixture into patties and pan-fry until golden brown. Serve with a yogurt-based dipping sauce.
Sauté diced zucchini, onions, and garlic in a pot until soft. Add vegetable broth, chopped spinach, and seasonings. Simmer until vegetables are tender, then blend until smooth. Serve hot with a sprinkle of fresh herbs.
Thinly slice zucchinis and arrange them on a plate. Top with avocado slices, cherry tomatoes, crumbled feta cheese, and a drizzle of olive oil and lemon juice. Season with salt, pepper, and fresh basil.
Make a classic risotto using Arborio rice, vegetable broth, onions, and white wine. Stir in diced zucchini, peas, and freshly chopped mint towards the end of cooking. Finish with grated Parmesan cheese.
Cut zucchinis into rounds and thread them onto skewers. Brush with olive oil, sprinkle with salt, pepper, and herbs, then grill until tender and slightly charred. Serve as a colorful side dish.
Bake zucchini into a sweet treat by making zucchini bread or muffins. Grate zucchini into a batter made with flour, sugar, eggs, cinnamon, and nuts. Bake until golden brown and enjoy as a snack or dessert.