Updated: Aug. 09, 2023
Do you have to peel zucchini before you make bread—or kabobs or zoodles? Find out how to prep summer's most prolific veggie.
At the height of the summer squash season, we’re all looking for ways to use our bounty of zucchini. In the midst of grating zucchini for zucchini bread and slicing squash to saute, a question may come to mind:do you have to peel zucchini?
Do You Need to Peel Zucchini?
Our Test Kitchen has good news for you: You do not need to peel zucchini before using it in a recipe.
Zucchinis have very thin, tender skin. “It cooks up well without being tough,” explains Mark Neufang in the Test Kitchen.
When cooked, particularly once shredded, the texture is very soft and you won’t be able to detect the peel at all—other than its vivid green color. That hue is part of what makes recipes like zoodles, zucchini muffins and kabobs so appealing.
Can You Peel Zucchini?
Yes, you can peel zucchini if you like. Catherine Ward in the Test Kitchen explains that it’s not necessary from a culinary perspective, but she does peel the squash when she makes zucchini desserts at home.
“My husband won’t eat anything with zucchini in it,” she says. “If I peel it, though, he doesn’t notice it.” This is a trick you can use in your own kitchen for picky eaters. Sorry to give away your secret, Catherine!
How Should You Prep Zucchini?
If you don’t need to peel zucchini before including it in a recipe, you may be wondering if there are any steps you need to take to prep this veggie. There’s more good news here: You don’t have to do much!
Mark explains that all you need to do to prep this veggie for cooking is to wash it, pat it dry and slice off the stem. From there, you can go right to your cutting board, grater or spiralizer. This ease and versatility is what makes zucchini such an appealing summer veggie.
Our Most Loved Zucchini Recipes 1 / 96 We get a lot of zucchini when it's in season. This is a good and different way to use the excess. —Lucia Johnson, Massena, New York Lemony Zucchini BreadFlecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan. Take a look at our guide on how to make zucchini bread. Zucchini Pico de Gallo SalsaI love veggies and fresh ingredients this time of year. I make big bowls of this salsa, which we eat with pretty much everything in the summer when tomatoes are bountiful. My kids love it, though I leave out the jalapeno when making it for them. —Amy Gattuso, Madison Heights, Michigan Zucchini in Dill Cream SauceMy husband and I were dairy farmers until we retired, so I always use fresh, real dairy products in my recipes. This creamy sauce combines all our favorite foods! —Josephine Vanden Heuvel, Hart, Michigan Zucchini LasagnaWe plant zucchini every year and always seem to have more than we can use! This hearty zucchini lasagna is a delicious way to use an abundant crop. —Charlotte McDaniel, Williamsville, Illinois Zucchini CobblerThis cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. —Joanne Fazio, Carbondale, Pennsylvania Lime and Dill Chimichurri ShrimpChimichurri is a very popular condiment in Argentina and Uruguay and is most often used as a dipping sauce or a marinade for meats. My chimichurri shrimp version incorporates dill and lime, which give it a brighter flavor, making it ideal for spring and summer entertaining. —Bonnie Landy, Castro Valley, California Chicken Garden MedleyAfter my family sampled this dish at a friend's house, it quickly became a favorite—especially with our teenage daughters, who request it at least once a week! —Dohreen Winkler, Howell, Michigan Zucchini Panzanella SaladI learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. —Felicity Wolf, Kansas City, Missouri Zucchini Pizza CasseroleMy husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! —Lynn Bernstetter, White Bear Lake, Minnesota Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania Grilled Veggies with Caper ButterWe enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. —Danyelle Crum, Indian Trail, North Carolina Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida Zucchini Roll-UpsWe love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten free and grain free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas Upstate Minestrone SoupIf you love vegetables, you'll find this minestrone especially satisfying. Keep the recipe in mind when you have a bounty of fresh garden produce. —Yvonne Krantz, Mount Upton, New York Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta Squash RibbonsSteamed and well seasoned, these pretty vegetable ribbons will dress up your dinner plate. The strips of yellow summer squash and zucchini are easy to cut using a vegetable peeler or cheese slicer. Sausage RatatouilleYou’ll feel like a great chef when you serve this veggie-packed dish party guests will rave about. Don’t let the ingredient list fool you: Pantry staples and an easy-cook method make this one a cinch. —Janine Freeman, Blaine, Washington Veggie FajitasFor a scrumptious and super healthy party dish, these colorful, hearty veggie fajitas packed with crisp-tender vegetables are perfect. —Sarah Mercer, Wichita, Kansas Peanut Butter Chocolate Chip Zucchini CakeYears ago, I added some zucchini to a peanut butter bar I had created, and this time I wanted to try adding it to a cake. The zucchini makes the cake super moist but doesn’t get in the way of the chocolate and peanut butter goodness. —Marilyn Blankschien, Clintonville, Wisconsin Sweet and Sour Zucchini PicklesPickled zucchini is a great way to use up all those green beauties in your garden. Preserve them now to share as a holiday gift from your kitchen. —Tina Butler, Royse City, Texas Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York Zucchini FrittersOne day I wanted to serve zucchini as a side dish—but I didn't have the time to slice and deep-fry it. So I came up with these fritters instead! They go especially well with barbecued ribs or pork chops and corn on the cob. I'm an avid recipe clipper. I've also assisted at our church's Wednesday night suppers, cooking for as many as 125 people. —Mary Dixson, Catlin, Illinois Eggplant Zucchini BologneseI roast the veggies while the pasta cooks, making this a quick dish. This meal-in-one dish blends rustic comfort with fresh flavors. —Trisha Kruse, Eagle, Idaho Thymed Zucchini SauteSimple 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 hardly any time! —Bobby Taylor, Ulster Park, New York Streuseled Zucchini Bundt CakeInspired by an abundance of zucchini, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas Zucchini ParmesanYou'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan Get more easy zucchini recipes that'll be ready in a flash. Zucchini Nut BreadLighter and fluffier than most zucchini breads, this is a great way to put that vegetable to good use! —Kevin Bruckerhoff, Columbia, Missouri Cheesy Zucchini SauteAlthough I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware Apple Zucchini BreadSince apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas Chicken Zucchini CasseroleA co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use precooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. —Bev Dutro, Dayton, Ohio Pina Colada Zucchini BreadAt my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania Summer Squash Mushroom CasseroleThis rich, creamy squash and zucchini casserole, with its crunchy topping would make a wonderful dish to take to summer potlucks and picnics, or to pair up with a wide variety of entrees. You'll love the buttery flavor of these "comfort veggies!" —Jennifer Wallace, Canal Winchester, Ohio Zucchini BrowniesA fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. —Allyson Wilkins, Amherst, New Hampshire Chocolate Chip Zucchini MuffinsWhenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois Zucchini Dessert SquaresWe planted one too many zucchini plants a few summers ago and harvested a lot of zucchini that year. I was looking for ways to use them, and this delicious zucchini dessert is the result. —Nancy Morelli, Livonia, Michigan Cheesy Zucchini QuichePut together your pastry dough the night before and stash it in the fridge till morning. That rest time will give the quiche a more tender crust. —Karen Howard, Lakeville, Massachusetts Zucchini BoatsAfter working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. —Mrs. C. Thon, Atlin, British Columbia Jiffy Ground Pork SkilletSome people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri Zucchini Crust PizzaMy mother-in-law shared the recipe for this unique pizza with me. It's just right for brunch, lunch or a light supper. Loosen the nutritious zucchini crust from the pan with a metal spatula. —Ruth Denomme, Englehart, Ontario Vegetarian LinguineLooking for a tasty alternative to a meat-and-potatoes meal? Try this colorful pasta dish, which is the brainchild of my oldest son. It’s a stick-to-your-ribs meal that includes loads of fresh veggies as well as basil and provolone. —Jane Bone, Cape Coral, Florida Teriyaki Shish KabobsWhen I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida Walnut Zucchini MuffinsShredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana Cheddar-Veggie Appetizer TorteA line forms quickly behind this quichelike torte at family gatherings. The wedges are easy to eat as finger food, and it's delicious hot or cold. — Barbara Estabrook, Rhinelander, Wisconsin Sweet & Sour Squash SaladThis salad goes over really well with all ages, and it's a good way to get kids to eat summer squash. —Opal Shipman Levelland, Texas Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon Zucchini Mushroom BakeJust a 10-minute prep dresses up my garden-fresh zucchini, adding mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine Stovetop Tarragon ChickenMy oldest daughter can't get enough of the tarragon sauce. She uses biscuits to soak up every scrumptious drop. My husband and I like it over mashed potatoes. —Tina Westover, La Mesa, California Sausage Potato SupperOne Saturday night a few years ago, I came up with this dish on the spur of the moment. It was dinnertime, and I had to use what I had on hand. It's been a hit with my family ever since. —Nancy Russell, Englewood, Colorado Soft Zucchini Spice CookiesThese cookies are fantastic. They don't last very long at my house. Why don't you see how long they will last at yours? —Mili Seemar, Chatham, New Jersey Cheesy Vegetable Egg DishI'm a cook at a Bible camp, and this is one of my most popular recipes. Everyone who tries it raves about it. The one that touched me the most was when a 10-year-old boy asked me for the recipe so he could have his mom make it at home. —Elsie Campbell, Dulzura, California Zucchini & Sausage Stovetop CasseroleGather zucchini from your garden or farmers market and start cooking. My family goes wild for this wholesome casserole. You can grate the zucchini if you'd like. —LeAnn Gray, Taylorsville, Utah Dilly Zucchini CasseroleWhenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. —Esther Kilborn, Bridgton, Maine Italian Sausage-Stuffed ZucchiniI'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 too. —Donna Marie Ryan, Topsfield, Massachusetts Zucchini PancakesThese Zucchini Pancakes are a tasty change of pace from ordinary potato pancakes. Add a little shredded onion to give them a savory kick. —Charlotte Goldberg, Honey Grove, Pennsylvania Hearty Minestrone SoupThis fresh-tasting minestrone soup gets its zesty flavor from Italian sausage. When you want to use up your garden bounty of zucchini, try this recipe. If your family likes food extra spicy, use hot bulk Italian sausage instead. —Donna Smith, Fairport, New York Garden Chickpea SaladLooking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. —Sally Sibthorpe, Shelby Township, Michigan Italian Garden FrittataI like to serve this pretty frittata with melon wedges for a delicious breakfast or brunch. —Sally Maloney, Dallas, Georgia Heirloom Tomato & Zucchini SaladTomato 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, Franklin, Wisconsin Zucchini Tomato CasseroleEven people who don’t like zucchini can’t seem to get enough of this full-flavored side dish. I always bring it to our family gatherings and potlucks because it goes well with any entree. —Cathy Johnston, Ranchester, Wyoming Southwestern SpaghettiChili powder and cumin give a mild Mexican flavor to this colorful one-skillet supper. With chunks of fresh zucchini, it's a nice change of pace from typical spaghetti dishes. —Beth Coffee, Hartford City, Indiana Chicken Verde QuesadillasI used the corn, peppers and zucchini in my fridge to create these quick and easy quesadillas. Dollop with sour cream and you're good to go. —Julie Merriman, Seattle, Washington Lemon Zucchini DropsWhen we lived on the East Coast, a nearby fruit and vegetable stand had a bakery featuring these soft, cakelike cookies. We missed every bite when we moved away, so I developed this recipe. —Barbara Franklin, Tucson, Arizona Zucchini and Cheese CasseroleMy daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming Parmesan Bow Tie Pasta with ChickenOn lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. —Sarah Smiley, Bangor, Maine Zucchini SalsaI received this recipe through a friend at a weight loss group. I make at least eight batches of the salsa every year. It's truly a hit with family and friends! —Cheryl Jacobsen, Warburg, Alberta Skewerless Stovetop KabobsMy 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 Pesto GnocchiPerk up gnocchi and vegetables with a flavorful pesto sauce. If you don't have pine nuts to top the pesto gnocchi, skip or substitute any nut you like. —Taste of Home Test Kitchen Zucchini & Cheese Drop BiscuitsThese colorful little drop biscuits are very easy to put together and yet are packed full of flavor. I serve them warm out of the oven. —Keith Mesch, Mt. Healthy, Ohio Veggie-Packed StrataThis is a wonderful, colorful casserole that everyone enjoys. I'm sure you'll be hooked on it after one bite, too. —Jennifer Unsell, Vance, Alabama Zucchini Rice PilafI created this colorful rice and veggie side dish one night by combining a few ingredients I had on hand. My husband, Robert, loved it and I have been making it ever since.—Lori Blevins, Douglasville, Georgia Tortellini BakeOne year I had so much summer squash, I was desperate for different ways to prepare it. That's when I came up with this recipe. Serve it as a side dish or on its own as a light meal. —Donald Roberts, Amherst, New Hampshire Roasted Vegetable StrataWith the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! —Colleen Doucette, Truro, Nova Scotia Vegetable FrittataWhen you're looking for something healthy in a hurry, you can't beat this vegetable frittata cooked in a cast-iron skillet. —Janet Eckhoff, Woodland, California Blackened Tilapia with Zucchini NoodlesI love quick and bright meals like this one-skillet wonder. The way it tastes, you'd think it takes a lot more effort, but it goes from prep to dinner table in half an hour. The recipe works well with any light fish, or even shrimp. —Tammy Brownlow, Dallas, Texas Grilled Sausages with Summer VegetablesAfter 30 years of camping, we've come up with an arsenal of surefire recipes. Our grilled sausage with veggies would be a superstar at a potluck. —Nancy Daugherty, Cortland, Ohio Fiesta Chopped SaladWe create this colorful garden mixture with vegetables that are bursting with flavor. The dressing makes the fresh salad a welcome addition to almost any entree. —Merwyn Garbini, Tuscon, Arizona Vegetable StrataWe always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. —Doris Mancini, Port Orchard, Washington Grilled Vegetable Salad with Poppy Seed DressingMy Italian-style grilled veggies have a wonderful sweet and sour dressing. Best of all, I pick the fresh veggies and herbs from my garden. —Laura Mast, Defiance, Ohio Thai Scallop SauteJust open a bottle of Thai peanut sauce to give this seafood stir-fry some serious authenticity. —Taste of Home Test Kitchen Beef & Bulgur-Stuffed Zucchini BoatsMy mom frequently cooked the giant zucchini that she grew in her garden. I adapted this recipe from one of her favorite weeknight meals. Though I love the taste of fresh-picked zucchini, the ones I've bought from the grocery store work great, too.—Susan Peterson, Blaine, Minnesota. Balsamic Zucchini SauteThis super fast vegetarian dish is flavorful and uses only a few ingredients, so it’s easy to whip up while your entree is cooking. —Elizabeth Bramkamp, Gig Harbor, Washington Skillet Zucchini and SausageI lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! —LaBelle Doster, Vancouver, Washington Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California Turkey Sausage Zucchini BoatsWhen I worked in the school library, my co-workers were my taste testers. They approved this healthy and happy spin on stuffed zucchini. —Stephanie Cotterman, West Alexandria, Ohio Garlic-Grilled Chicken with Pesto Zucchini RibbonsThe first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. —Suzanne Banfield, Basking Ridge, New Jersey Farmers Market Orzo SaladOrzo is a tiny pasta shaped like rice. We use it as a base for veggies, lemony vinaigrette and cheeses such as mozzarella, feta or smoked Gouda. —Heather Dezzutto, Raleigh, North Carolina Mediterranean Turkey SkilletI'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 Sauteed Squash with Tomatoes & OnionsMy favorite meals show a love of family and food. This zucchini dish with tomatoes is like a scaled-down ratatouille. —Adan Franco, Milwaukee, Wisconsin Ribbon Salad with Orange VinaigretteZucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada Veggie Omelet with Goat CheeseMy family eats a lot of vegetables so I'll set some aside at dinner to use in an omelet the next day. This cuts prep time in half! I like the versatility of this recipe because it can be made with whatever veggies and cheeses you have. —Lynne Keast, Monte Sereno, California Zucchini & Cheese RouladesMy husband enjoys this recipe so much that he even helps me roll up the roulades! You can change the filling any way you like—I have used feta instead of Parmesan, or sun-dried tomatoes in the place of the olives. —April McKinney, Murfreesboro, Tennessee Dark Chocolate Chip Zucchini BreadA colleague brought this in one day for someone’s birthday. I grow zucchini in my garden so I had a lot of opportunities to experiment with the recipe. My mother-in-law loves it, and not just because it's pretty good for you! —Sally Newton, Smethport, Pennsylvania Whole Wheat Veggie PizzaA wonderful crust layered with herbed tomato sauce and toppings encourages my family of six to dig right in to this low-fat main course. —Denise Warner, Red Lodge, Montana Full Garden FrittataI 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
