While zoodles may be all the rage, there are other options for your favorite green veggie of the summer. These are the 25 ways we suggest you try next.
1. Italian Sausage Stuffed Zucchini
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I’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 dish, too. —Donna Marie Ryan, Topsfield, Massachusetts
2. Grilled Veggies with Mustard Vinaigrette
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I make this healthy and inviting side dish whenever friends come over for a cookout. The honeyed vinaigrette lets the veggies shine. —Shelly Graver, Lansdale, Pennsylvania
3. Thyme Zucchini Saute
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Simple and flavorful, this recipe is a tasty and healthy way to use up all those zucchini that are taking over your garden. It’s ready in no time! —Bobby Taylor, Ulster Park, New York
4. Zucchini Chocolate Cake with Orange Glaze
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This moist and mouthwatering cake has a rich chocolate flavor, a hint of orange and is chock-full of zucchini and nuts. —Barbara Worrel, Granbury, Texas
5. Grilled Vegetable Orzo Salad
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Vegetables that are in season make great additions to this orzo salad. It’s the perfect side dish for a picnic, it can easily be doubled for a crowd, or you can add grilled chicken to make it a filling entree. — Danielle Miller, Westfield, Indiana
6. Zucchini Burgers
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With just-picked-from-the-garden-zucchini, your kids won’t even know these burgers are meatless. —Kimberly Danek Pinkson, San Anselmo, California
7. Basil Corn & Tomato Bake
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I think this is the ultimate dish to make when sweet Jersey corn is in season. Combined with tomatoes, zucchini and basil, it makes for a spectacular side for brunch, lunch or dinner. —Erin Chilcoat, Central Islip, New York
8. Stovetop Tarragon Chicken
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My oldest daughter can’t get enough of the tarragon sauce. She uses biscuits to soak up every drip. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California
9. Zippy Zucchini Pasta
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A colorful combination of zucchini and zippy canned tomatoes is delicious over quick-cooking angel hair pasta. We like the extra zest from crushed red pepper flakes. —Kathleen Timberlake, Dearborn Heights, Michigan
10. Spring Greek Pasta Salad
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For a light meal, we toss rotini pasta with cucumber, zucchini and sweet peppers. Make it into a main dish by adding grilled chicken. —Christine Schenher, Exeter, California.
11. Skewerless Stovetop Kabobs
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My 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
12. Rustic Summer Vegetable Pasta
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My veggie pasta proves you can’t have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. —Bryn Namavari, Chicago, Illinois
13. Mediterranean Chicken Stir-Fry
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Barley is a chewier and more flavorful alternative to white rice. Try making the switch in this quick and colorful garden-fresh stir-fry. —Taste of Home Test Kitchen
14. Turkey ‘n’ Squash Lasagna
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I came up with this lasagna recipe when spaghetti squash was on sale at the supermarket, and it was a hit with all my friends. I used ground turkey because I’m trying to cook healthier. —Nancy Beall, Colorado Springs, Colorado
15. Sauteed Spring Vegetables
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Yellow squash, green asparagus and red onion help usher in the flavors of springtime. For an Asian flavor twist, substitute soy sauce for the balsamic vinegar (adjusting the salt due to the soy sauce). Use red pepper flakes for a little added heat. —Billy Hensley, Mount Carmel, Tennessee
16. Heirloom Tomato & Zucchini Salad
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Tomato 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, Sussex, Wisconsin
17. Apple-Marinated Chicken & Vegetables
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I actually invented this at a campground, so you know it’s easy. Using the same marinade for the chicken and veggies keeps it simple so we can spend more time outside and less making dinner. —Jayme Schertz, Clintonville, Wisconsin
18. Sue’s Chocolate Zucchini Cake
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Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
19. Beef & Veggie Sloppy Joes
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I’m always looking for ways to serve my family healthy and delicious food, so I started experimenting with my favorite veggies and ground beef. I came up with this favorite that my three kids actually request! This healthy take on sloppy joes reminds me of my own childhood. —Megan Niebuhr, Yakima Washington
20. Dijon Veggies with Couscous
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Coated in a tangy Dijon sauce, these tasty veggies and fluffy couscous make for a delightful side. Diana Dumitru — Fairview Park, Ohio
21. Cajun Summer Vegetables
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Put your garden-fresh summertime veggies to good use in a colorful side dish that gets a little heat from Cajun seasoning. It pairs well with any entree, and it’s quick and easy to prepare. —Nancy Dentler, Greensboro, North Carolina
22. Roasted Veggie Quesadillas
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I am always looking for recipes that will encourage students to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. —Kathy Carlan, Canton, Georgia
23. Full Garden Frittata
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I 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
24. Marinated Chicken & Zucchini Kabobs
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These tasty (and healthy!) kabobs are a family favorite. You can change them up with turkey tenderloins and other veggies, like summery squash or sweet bell peppers. —Tammy Slade, Stansbury Park, Utah
25. Mediterranean Turkey Skillet
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I’ve always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin