5 Gluten-Free Zucchini Recipes You’ll Actually Want to Make
If you have a garden, you know the joy (and slight overwhelm) that comes with harvesting zucchini. One day there's nothing, and the next you're swimming in green torpedoes. Zucchini is one of the easiest vegetables to grow, right up until those dreaded squash bugs show up.
I’ve learned the hard way that if you want to keep your zucchini plants producing, you have to play defense. That means checking the undersides of leaves regularly for clusters of amber-colored eggs and manually removing them. If you're not into bug-squashing, look for an organic insecticidal spray that’s safe for edible plants. Trust me, a little prevention goes a long way.
Once you’ve done your garden battle and find yourself with a counter full of zucchini, here are five flavorful, nutrient-packed ways to use them. All five recipes are gluten-free, delicious, and feature real ingredients that help you feel full and satisfied… not just "healthy."
1. Zucchini & Corn Fritters with a Lemon-Herb Aioli
Crispy on the outside, tender inside, and loaded with flavor. These fritters are perfect as a side dish or topped with an egg for brunch. (These are the most labor intensive of the five recipes, but worth it! Pro Tip: really squeeze out the liquid of the zucchini and the corn.)
Makes about 8 fritters.
Ingredients:
1 medium zucchini, shredded and squeezed dry
½ cup corn (fresh or frozen)
2 green onions, sliced
1 egg
¼ cup almond flour
2 tbsp grated parmesan
Salt and pepper to taste
About 1½ tbsp avocado oil for pan frying
Instructions:
Mix all ingredients together in a bowl.
Heat oil in a skillet over medium heat.
Scoop heaping spoonfuls of the mixture into the skillet and flatten slightly.
Cook 3–4 minutes per side, until golden and crispy.
Serve with a dollop of Greek yogurt or a spicy aioli.
Macros (2 fritters, with avocado oil): 9g protein / 15g carbs / 11.5g fat
Prep time: 30 minutes
Lemon-Herb Aioli (Bright + fresh)
(Pairs beautifully with summer veggies and grilled dishes.)
Ingredients:
¼ cup mayo
¼ cup Greek yogurt
1 clove garlic, grated
1 tsp Dijon mustard
1 tbsp finely chopped herbs (parsley, chives, dill, or basil or a mix)
Zest and juice of ½ lemon
Salt and pepper
Macros (2 TBSP) 1 g protein / 1 g carbs / 10 g fat
2. Zucchini Protein Muffins
These are sweet-but-not-too-sweet and sneak in a full serving of veggies. I use Equip vanilla beef protein powder, almond flour, banana, and unsweetened applesauce to keep them moist.
Makes 12 muffins.
Note: I tested these with paper liners and they stuck badly. I recommend parchment liners or greasing a nonstick muffin tin.
Ingredients:
1 cup almond flour
1 scoop Equip Prime Protein (vanilla)
1 medium zucchini, grated and well-squeezed (about ¾ cup packed)
1 ripe banana, mashed
2 large eggs
¼ cup unsweetened applesauce
1 tsp vanilla extract
1 tsp baking powder
½ tsp cinnamon
Pinch of salt
Instructions:
Preheat oven to 350°F. Grease a muffin tin or use parchment liners.
Whisk together banana, eggs, applesauce, vanilla, and zucchini.
Stir in dry ingredients until just combined.
Divide evenly into 12 muffin cups.
Bake 22–25 minutes. Cool in pan 10 minutes before removing.
Macros (per muffin): 84 calories / 4.5g protein / 4.4g carbs / 5.6g fat
Prep time: 35 minutes
This photo doesn’t do this dish justice… by far my favorite recipe and the easiest!
3. Grilled Zucchini with Mint & Feta Salad
This dish tastes like summer. Grilled zucchini ribbons or rounds are tossed with fresh mint, crumbled feta, lemon juice, and a touch of olive oil. You can serve it warm, room temp, or cold. Add grilled chicken or salmon to turn it into a full meal.
Serves 4 (about 1 cup each).
Ingredients:
3 medium zucchini, sliced into ribbons or rounds
1½ tbsp olive oil (plus more for drizzling)
½ tsp sea salt
¼ tsp black pepper
½ cup crumbled feta
2 tbsp lemon juice
Zest of ½ lemon (optional)
2 tbsp chopped fresh mint (or a mix with parsley)
Instructions:
Toss zucchini with olive oil, salt, and pepper.
Grill on medium-high heat, 2–3 min per side, until charred and tender.
Toss with lemon juice, zest, feta, and mint.
Macros (1 cup): 5–6g protein / 9g carbs / 10g fat
Prep time: 20 minutes
I have to admit I was skeptical about this one… but I LOVED it! It is perfect for a lower carb day.
4. Zucchini Pizza Boats
A low-carb, high-flavor way to satisfy your pizza craving. Roasting the zucchini first helps avoid sogginess and gives better texture. Cook times will vary slightly depending on the size of your zucchini, but this method consistently works well.
Serves 2 (4 halves total).
Ingredients:
2 medium zucchini, halved lengthwise and scooped slightly
½ cup marinara sauce
½ cup shredded mozzarella
1 cup cooked mild Italian sausage (cook and drain grease while zucchini is roasting)
Sprinkle of red chili flakes (optional, for a kick)
Olive oil, salt, and pepper
Instructions:
Preheat oven to 400°F. Place zucchini halves cut-side up on a baking sheet.
Lightly drizzle with olive oil, sprinkle with salt and pepper, and roast 10 minutes.
Remove from oven, fill with marinara, sausage, and cheese.
Return to oven and bake at 400°F for 20 minutes, until cheese is melted and bubbly and zucchini is fully tender.
Macros (2 halves with 1 cup mild Italian sausage): 33g protein / 12g carbs / 21g fat
Prep time: 30 minutes
5. Zucchini Protein Brownies
You won’t believe these are made with vegetables. They’re rich, fudgy, and high in protein thanks to chocolate Equip protein powder and a touch of 1:1 gluten-free flour.
Makes 9 squares.
Ingredients:
1 cup grated zucchini (squeezed dry)
2 eggs
¼ cup unsweetened applesauce
¼ cup pure maple syrup
½ cup cocoa powder
1 scoop chocolate protein powder
½ cup gluten-free 1:1 flour
1 tsp vanilla extract
Pinch of salt
Optional: chocolate chips
Instructions:
Preheat oven to 350°F. Grease or line an 8x8 baking dish.
Whisk wet ingredients: zucchini, eggs, applesauce, syrup, vanilla.
Stir in cocoa, protein powder, flour, and salt.
Spread batter into pan and bake 20–25 minutes.
Cool fully before cutting into 9 squares.
Macros (1 square): 112 calories / 10g protein / 14g carbs / 5g fat
Prep time: 35 minutes
Whether you're up to your ears in garden zucchini or just looking for new ways to add more veggies into your meals, these recipes are proof that zucchini can do way more than act as a spiralized pasta substitute.
Tried one of these recipes? Head to my Instagram and tell me which one you're making first!
