18 Delicious Italian Zucchini Recipes Easy to Make

Craving a taste of Italy right in your kitchen? Zucchini, the summer squash superstar, is here to transform your meals into a Mediterranean feast! Whether you’re after quick weeknight dinners, seasonal delights, or just a cozy comfort food fix, our roundup of 18 Delicious Italian Zucchini Recipes promises easy, mouthwatering dishes that’ll have you saying ‘Mamma mia!’ in no time. Let’s get cooking!

Zucchini Fritters with Parmesan

These Zucchini Fritters with Parmesan are the perfect way to turn your garden bounty into a crispy, cheesy delight that’s sure to impress.

Ingredients

• 2 medium zucchinis, grated
• 1/2 teaspoon salt
• 1/4 cup grated Parmesan cheese
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tablespoons olive oil
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon salt, and let sit for 10 minutes. Squeeze out excess moisture with your hands.
2. In a large bowl, combine the zucchini, 1/4 cup grated Parmesan cheese, 1/4 cup all-purpose flour, 1 large egg, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Mix until well combined.
3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Scoop 1/4 cup portions of the zucchini mixture into the skillet, flattening slightly with a spatula. Cook for 3-4 minutes on each side, until golden brown and crispy.
4. Transfer to a paper towel-lined plate to drain any excess oil.

The magic of these fritters lies in their crispy edges and the savory punch of Parmesan, making them irresistible straight from the pan.

Tip: Serve these fritters with a dollop of sour cream or a squeeze of lemon for an extra layer of flavor.

Grilled Zucchini with Italian Herbs

Grilled zucchini with Italian herbs is a simple yet flavorful side dish that brings a touch of Mediterranean charm to your table. Perfect for those warm summer evenings or as a healthy addition to your BBQ spread.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch thick strips
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the zucchini strips with 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Place the zucchini strips on the grill. Cook for 3-4 minutes on each side, or until you see prominent grill marks and the zucchini is tender but still crisp.
4. Remove from the grill and serve immediately. The combination of Italian herbs and the smoky flavor from the grill elevates the humble zucchini into a dish that’s bursting with flavor.

Tip: For an extra flavor boost, sprinkle freshly grated Parmesan cheese over the grilled zucchini just before serving.

Zucchini Pasta with Garlic and Olive Oil

Looking for a light, flavorful dish that comes together in minutes? This Zucchini Pasta with Garlic and Olive Oil is your weeknight hero, offering a fresh take on pasta night without the heaviness.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh basil

Instructions

1. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 1/4 teaspoon red pepper flakes, sautéing for 1 minute until fragrant.
2. Add the zucchini noodles to the skillet, tossing to coat in the garlic oil. Cook for 2-3 minutes, just until the zucchini is tender but still has a bit of crunch.
3. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then remove from heat. Stir in 1/4 cup grated Parmesan cheese and 1 tablespoon fresh lemon juice.
4. Garnish with 2 tablespoons chopped fresh basil before serving.

The magic of this dish lies in the quick cook time, preserving the zucchini’s crisp texture while infusing it with bold garlic and a hint of spice. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra protein boost, toss in some cooked shrimp or chicken with the zucchini noodles.

Stuffed Zucchini with Ricotta and Spinach

These Stuffed Zucchini with Ricotta and Spinach are a delightful way to turn simple ingredients into a meal that feels both gourmet and comforting.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1 cup ricotta cheese
• 1 cup fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. Preheat your oven to 400°F. Scoop out the seeds from the zucchini halves to create boats, leaving a 1/4-inch border. Brush the zucchini with olive oil and place on a baking sheet.
2. In a bowl, mix ricotta, spinach, Parmesan, garlic, salt, black pepper, and red pepper flakes until well combined.
3. Spoon the ricotta mixture into the zucchini boats, dividing evenly. Bake for 20-25 minutes, until the zucchini is tender and the filling is lightly golden.

The creamy ricotta and vibrant spinach filling contrasts beautifully with the tender zucchini, making every bite a perfect balance of flavors and textures.

Tip: For an extra crunch, sprinkle some breadcrumbs mixed with a little melted butter over the top before baking.

Zucchini and Tomato Italian Salad

This Zucchini and Tomato Italian Salad is a vibrant, no-cook dish that brings a taste of the Mediterranean to your table in just minutes.

Ingredients

• 2 medium zucchinis, thinly sliced
• 2 large tomatoes, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, combine the thinly sliced zucchinis, diced tomatoes, and thinly sliced red onion.
2. Drizzle with 2 tbsp extra virgin olive oil and 1 tbsp balsamic vinegar, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Gently toss to coat.
3. Add the torn fresh basil leaves and gently mix again.
4. Sprinkle the top with 1/4 cup grated Parmesan cheese just before serving.

The crisp freshness of the zucchini paired with the juicy tomatoes and tangy balsamic creates a salad that’s as refreshing as it is colorful.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Zucchini Bread with Italian Seasoning

There’s something undeniably comforting about a slice of zucchini bread, especially when it’s spiked with aromatic Italian seasoning for a savory twist. This version is moist, flavorful, and just the thing to bake up on a lazy weekend.

Ingredients

• 2 cups grated zucchini (about 2 medium)
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 tablespoon Italian seasoning
• 3 large eggs
• 1 cup vegetable oil
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, salt, baking soda, baking powder, and Italian seasoning.
3. In another bowl, beat the eggs, then mix in the vegetable oil, sugar, and vanilla extract until well combined.
4. Stir the grated zucchini into the wet ingredients, then gradually blend the dry ingredients into the zucchini mixture until just combined.
5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The Italian seasoning adds a herby depth that makes this zucchini bread stand out from the sweeter versions, perfect for those who prefer a less sugary treat.

Tip: For an extra flavor boost, toast a slice and spread with a little garlic butter.

Zucchini Lasagna with Meat Sauce

This Zucchini Lasagna with Meat Sauce is a comforting twist on the classic, swapping out noodles for thin slices of zucchini for a lighter, veggie-packed meal.

Ingredients

• 1 lb ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 24 oz marinara sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 3 medium zucchinis, thinly sliced lengthwise
• 15 oz ricotta cheese
• 1 egg
• 1/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. In a large skillet over medium heat, cook ground beef, onion, and garlic until the beef is browned, about 5 minutes. Stir in marinara sauce, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Simmer for 10 minutes.
2. In a bowl, mix ricotta cheese, egg, and Parmesan cheese until well combined.
3. In a 9×13 inch baking dish, layer half the zucchini slices, half the meat sauce, half the ricotta mixture, and half the mozzarella. Repeat layers.
4. Bake at 375°F for 35 minutes, until bubbly and golden. Let stand for 10 minutes before serving.

The zucchini layers soften just enough to mimic traditional lasagna noodles, while the meat sauce and cheeses deliver all the hearty flavor you crave.

Tip: For even thinner zucchini slices, use a mandoline slicer or a vegetable peeler.

Roasted Zucchini with Balsamic Glaze

Roasted zucchini with a drizzle of balsamic glaze transforms this humble vegetable into a dish that’s bursting with flavor and elegance. Perfect for a quick side or a healthy snack!

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic glaze

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the zucchini rounds with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until evenly coated.
3. Spread the zucchini in a single layer on the prepared baking sheet. Roast for 20 minutes, flipping halfway through, until they’re golden and tender.
4. Drizzle the roasted zucchini with 2 tablespoons of balsamic glaze right before serving.

The magic of this recipe lies in the contrast between the sweet, tangy balsamic glaze and the earthy, caramelized zucchini. It’s a simple yet sophisticated way to elevate your veggie game.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese over the zucchini right after roasting, before adding the balsamic glaze.

Zucchini and Mozzarella Stuffed Chicken

Transform your weeknight dinner with this Zucchini and Mozzarella Stuffed Chicken, a dish that’s as delightful to look at as it is to eat.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 medium zucchini, thinly sliced
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a small bowl, mix together the garlic powder, dried basil, salt, and black pepper. Season the inside of each chicken pocket with the spice mixture.
4. Stuff each chicken breast with slices of zucchini and a quarter of the mozzarella cheese. Secure with toothpicks if necessary.
5. Heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the cheese is bubbly.

The melted mozzarella and tender zucchini create a creamy, flavorful center that makes every bite of this stuffed chicken irresistibly juicy.

Tip: For an extra crispy top, broil the chicken for the last 2-3 minutes of baking.

Zucchini Soup with Basil and Cream

Warm up with this creamy zucchini soup, where fresh basil swirls into a velvety blend that’s as comforting as it is vibrant.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 medium zucchinis, chopped
• 4 cups vegetable broth
• 1/2 cup fresh basil leaves, packed
• 1/2 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium chopped onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
3. Add the chopped zucchinis and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, until zucchinis are tender.
4. Remove from heat. Add 1/2 cup fresh basil leaves, then blend the soup until smooth using an immersion blender.
5. Return the pot to low heat. Stir in 1/2 cup heavy cream, 1 teaspoon salt, and 1/2 teaspoon black pepper. Heat through for 2 minutes.

The magic of this soup lies in the fresh basil’s bright contrast against the creamy zucchini base, creating a bowl that’s both light and indulgent.

Tip: For an extra touch of elegance, drizzle with a little cream and top with a basil leaf before serving.

Zucchini Pizza Bites with Marinara Sauce

These Zucchini Pizza Bites are a delightful twist on traditional pizza, offering a low-carb alternative that’s packed with flavor and perfect for snacking or as a party appetizer.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the zucchini rounds on the prepared baking sheet. Brush each round lightly with olive oil and season with salt, pepper, and garlic powder.
3. Bake for 10 minutes, then remove from the oven. Flip each zucchini round and top with a teaspoon of marinara sauce, a sprinkle of mozzarella, and a pinch of Parmesan cheese and oregano.
4. Return to the oven and bake for another 10 minutes, or until the cheese is bubbly and slightly golden.
5. Let cool for a few minutes before serving. The zucchini stays crisp-tender, making these bites a perfect handheld treat with all the flavors of pizza.

Tip: For an extra kick, add a pinch of red pepper flakes to the marinara sauce before topping the zucchini rounds.

Zucchini and Eggplant Parmesan

Dive into this comforting Zucchini and Eggplant Parmesan, where crispy veggies meet gooey cheese in a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 medium zucchini, sliced into 1/4-inch rounds
• 1 medium eggplant, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• Fresh basil leaves for garnish

Instructions

1. Preheat your oven to 400°F and lightly grease a baking sheet with olive oil.
2. Dredge the zucchini and eggplant slices in flour, dip in beaten eggs, then coat with a mixture of breadcrumbs, Parmesan cheese, salt, and black pepper.
3. Heat olive oil in a large skillet over medium heat. Fry the coated slices in batches until golden brown, about 3 minutes per side. Transfer to the prepared baking sheet.
4. Spread a thin layer of marinara sauce over the fried slices, sprinkle with mozzarella cheese, and repeat the layers until all ingredients are used, finishing with cheese on top.
5. Bake for 20 minutes until the cheese is bubbly and golden. Garnish with fresh basil leaves before serving.

The magic of this dish lies in the contrast between the crispy vegetable slices and the melty cheese, creating a texture that’s irresistibly good.

Tip: For an extra crispy crust, let the breaded slices rest for 10 minutes before frying.

Zucchini Ribbons with Pesto

Transform your zucchini into elegant ribbons and toss them with a vibrant homemade pesto for a dish that’s as beautiful as it is delicious.

Ingredients

• 2 medium zucchinis
• 1/4 cup fresh basil leaves
• 2 tablespoons pine nuts
• 1/4 cup grated Parmesan cheese
• 1 garlic clove
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Using a vegetable peeler, slice the zucchinis lengthwise into thin ribbons until you reach the seeded core. Set aside.
2. In a food processor, combine the basil leaves, pine nuts, Parmesan cheese, and garlic clove. Pulse until finely chopped.
3. With the processor running, slowly drizzle in the olive oil until the pesto is smooth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. In a large bowl, toss the zucchini ribbons with the pesto until evenly coated. Let sit for 5 minutes to allow the flavors to meld.

The zucchini ribbons offer a delicate texture that pairs perfectly with the robust flavors of the pesto, making this dish a standout side or light main. Tip: For an extra touch of elegance, garnish with additional pine nuts and Parmesan shavings before serving.

Zucchini and Sausage Skillet

Looking for a quick, flavorful dish that brings the garden to your table? This Zucchini and Sausage Skillet is a hearty, one-pan wonder that’s perfect for busy weeknights.

Ingredients

• 1 tbsp olive oil
• 1 lb Italian sausage, casings removed
• 2 medium zucchinis, sliced into half-moons
• 1 small onion, diced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions

1. Heat olive oil in a large skillet over medium heat. Add Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
2. Add diced onion to the skillet and sauté until translucent, about 3 minutes. Stir in minced garlic, salt, black pepper, and red pepper flakes, cooking for another minute until fragrant.
3. Toss in zucchini slices and cook, stirring occasionally, until they’re tender but still crisp, about 5 minutes.
4. Sprinkle grated Parmesan cheese over the top, cover the skillet, and let it melt for about 2 minutes.

The magic of this dish lies in the crispy edges of the zucchini paired with the savory depth of the sausage, all brought together with a cheesy finish. It’s a simple yet satisfying meal that feels like a hug in a bowl.

Tip: For an extra kick, swap out the Italian sausage for spicy chorizo and adjust the red pepper flakes to taste.

Zucchini Tiramisu Dessert

Who says tiramisu has to be all about coffee and cocoa? This zucchini tiramisu dessert is a playful twist on the classic, offering a fresh, veggie-packed surprise that’s as delightful to eat as it is to share.

Ingredients

• 2 medium zucchinis, thinly sliced lengthwise
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 cup strong brewed coffee, cooled
• 24 ladyfingers
• 2 tbsp cocoa powder

Instructions

1. In a large bowl, whisk together mascarpone cheese, heavy cream, sugar, and vanilla extract until smooth and slightly thickened.
2. Dip each ladyfinger into the cooled coffee for about 1 second per side, then arrange a layer in the bottom of an 8×8 inch dish.
3. Spread half of the mascarpone mixture over the ladyfingers, then layer half of the zucchini slices on top.
4. Repeat the layers with the remaining ladyfingers, mascarpone mixture, and zucchini slices.
5. Dust the top with cocoa powder, cover, and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.

The zucchini adds a subtle crunch and freshness that balances the creamy richness of the mascarpone, making this dessert a conversation starter at any gathering.

Tip: For an extra touch of elegance, use a vegetable peeler to create thin, ribbon-like zucchini slices that curl beautifully on top.

Zucchini and Polenta Casserole

This Zucchini and Polenta Casserole is a comforting dish that brings together the creamy texture of polenta with the fresh, light taste of zucchini, perfect for a cozy family dinner.

Ingredients

• 2 cups water
• 1 cup polenta
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 medium zucchinis, thinly sliced
• 1/2 teaspoon black pepper
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium saucepan, bring 2 cups of water to a boil. Gradually whisk in 1 cup of polenta and 1 teaspoon of salt. Reduce heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 15 minutes.
3. While the polenta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the thinly sliced zucchinis and cook until just tender, about 5 minutes. Season with 1/2 teaspoon of black pepper.
4. Spread half of the cooked polenta into the prepared baking dish. Layer the cooked zucchinis on top, then sprinkle with 1 cup of shredded mozzarella cheese. Top with the remaining polenta and finish with 1/4 cup of grated Parmesan cheese.
5. Bake for 25 minutes, or until the top is golden and bubbly. Let stand for 5 minutes before serving.

The magic of this casserole lies in the layers of creamy polenta and tender zucchini, topped with a golden cheese crust that adds a delightful crunch.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes between the zucchini and cheese layers.

Zucchini Stuffed with Quinoa and Feta

These zucchini boats stuffed with quinoa and feta are a delightful way to enjoy a healthy, flavorful meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 4 medium zucchinis, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Scoop out the centers of the zucchini halves to create boats, leaving about a 1/4-inch thick shell. Chop the scooped-out zucchini flesh and set aside.
3. In a bowl, mix the cooked quinoa, chopped zucchini flesh, feta cheese, parsley, 1 tablespoon olive oil, garlic powder, salt, and black pepper until well combined.
4. Spoon the quinoa mixture into the zucchini boats, pressing down gently to fill them completely.
5. Drizzle the remaining 1 tablespoon olive oil over the stuffed zucchinis and bake for 25-30 minutes, until the zucchini is tender and the tops are slightly golden.

The contrast between the creamy feta and the nutty quinoa, all nestled in a tender zucchini boat, makes this dish a standout for any dinner table.

Tip: For an extra crunch, sprinkle some breadcrumbs on top before baking.

Zucchini and Artichoke Heart Saute

This Zucchini and Artichoke Heart Saute is a vibrant, quick-to-make side dish that brings a touch of Mediterranean flair to your table with minimal effort.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 can (14 oz) artichoke hearts, drained and quartered
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp lemon juice
• 2 tbsp grated Parmesan cheese
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
2. Add zucchini to the skillet. Cook for 5 minutes, stirring occasionally, until zucchini starts to soften.
3. Stir in artichoke hearts, salt, black pepper, and red pepper flakes. Cook for another 5 minutes, until vegetables are tender.
4. Remove from heat. Drizzle with lemon juice and sprinkle with Parmesan cheese and parsley. Toss gently to combine.

The magic of this dish lies in the contrast between the tender zucchini and the slightly tangy artichoke hearts, all brought together with a bright hint of lemon and a sprinkle of Parmesan.

Tip: For an extra layer of flavor, try adding a pinch of dried oregano or basil along with the red pepper flakes.

Conclusion

We hope this roundup of 18 delicious Italian zucchini recipes inspires your next kitchen adventure! Each dish is a testament to the versatility and flavor of zucchini, making it easy to bring a taste of Italy to your table. Don’t forget to share which recipe became your favorite in the comments below and pin this article to your Pinterest board for future culinary inspiration. Happy cooking!

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