Four Healthy Zucchini Recipes

Zucchinis are a versatile food that you can eat raw, steamed, or bake in a variety of ways. Discover six zucchini recipes you can make at home with this star ingredient.
Four Healthy Zucchini Recipes

Last update: 17 July, 2018

Zucchini recipes are great. Zucchinis are inexpensive and can be found in any supermarket throughout the year. What’s more, they are indispensable for weight loss diets, since they only contain 14 calories per 100 grams. Below, we will explore four healthy zucchini recipes that you can easily make at home.

Chicken and tomato stuffed zucchini

Ingredients for two servings:

  • 2 small zucchini
  • 1 tomato
  • 1 chicken breast
  • Grated cheese
  • Salt
  • Olive oil
stuffed zucchini with cheese and olives zucchini recipes


First of all, bring water to the boil in a pot. Add the zucchinis and while they are boiling, dice the chicken breast and tomato. Next, add a little olive oil in a pan and sauté the chicken breast.

Once the zucchinis are cooked, slice them down the middle and remove the pulp with a small spoon. Mix the pulp with the chicken breast and tomato.

Put all of the stuffing into the zucchini. Bake them at 170 degrees (350°F) for 10 minutes. Open the oven and add the grated cheese. Broil for one minute.

Zucchini recipes: smoked salmon rolls

Ingredients for two servings:

  • 1 large zucchini
  • 6 slices of smoked salmon
  • Low-fat cream cheese
  • Oil
  • Salt
  • Parsley
zucchini rolls with smoked salmon and dill


To prepare this healthy zucchini recipe, start by slicing the zucchini into thin slices. It is best to use a mandoline. Choose a long zucchini and make long slices so that they will be easier to roll.

Once you have sliced the zucchini, add a little salt. Grill each side for 30 seconds. Set the zucchini aside on a plate.

In a bowl, add the cream cheese and chopped parsley. Using a fork, spread it onto the slices of zucchini and then place the strips of smoked salmon on top of the cheese.

Finally, carefully roll the zucchini and use a toothpick to keep it in place.

Cream of zucchini

Ingredients for four servings:

  • Half an onion
  • 3 zucchini
  • 500 ml vegetable broth (preferably homemade)
  • 4 small cheeses
  • Salt
  • Olive oil
  • Caramelized onion (garnish)
cream of zucchini with chives and parsley


In a pot, pour half of the vegetable broth and cook over high heat. Once it is boiling, add the diced onion and zucchini. In addition, add the two tablespoons of olive oil and let the mixture boil for 15 minutes.

The onion and zucchini should be cooked. However, if you chop them into large pieces, you will have to wait five more minutes. Add the cheeses and blend all of the ingredients. Before you have finished blending, check if the cream needs more salt.

Finally, serve the cream in bowls. To enhance its presentation, you can add a little bit of caramelized onion in the center of the bowl.



  • 1 eggplant
  • 1 zucchini
  • 2 tomatoes
  • 1 red pepper
  • Olive oil
  • Salt
  • Oregano
ratatouille in red dish


The final example from our list of zucchini recipes is ratatouille. To make this healthy French zucchini dish, start by slicing the ingredients. First, slice the eggplant–it is the only ingredient you have to let sit for a few minutes, with a little salt. This is so that it does not taste bitter.

Next, slice the zucchini, tomatoes, and peppers to the same thickness. Once you have sliced all the ingredients, you just have to put it together. This is the most important step because the presentation of ratatouille is well-known around the world.

First, add a little oil to the entire dish to prevent the vegetables from sticking and to make serving easier. Alternate the slices differently, as shown in the image above.

Finally, add the salt, a couple of tablespoons of olive oil, and a generous amount of oregano. Bake at 180 degrees (350°F) for 30 minutes. If you like spices, you can add pepper or parsley in addition to the oregano.

This text is provided for informational purposes only and does not replace consultation with a professional. If in doubt, consult your specialist.