18 Delicious Round Zucchini Recipes for Every Occasion

Round zucchini, with its charming shape and versatile nature, is the unsung hero of the vegetable world, perfect for whipping up quick dinners, seasonal favorites, or cozy comfort food. Whether you’re looking to impress at your next gathering or simply spice up your weeknight meals, we’ve rounded up 18 delicious recipes that showcase this garden gem in all its glory. Dive in and discover your next culinary adventure!

Stuffed Round Zucchini with Quinoa and Feta

Stuffed Round Zucchini with Quinoa and Feta is a delightful twist on the classic stuffed vegetable, offering a perfect blend of nutty quinoa and creamy feta in every bite.

Ingredients

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

Instructions

1. Preheat your oven to 375°F. Cut the tops off the zucchinis and scoop out the insides, leaving about a 1/2-inch shell. Chop the scooped zucchini flesh and set aside.
2. In a bowl, mix the cooked quinoa, feta cheese, chopped zucchini flesh, parsley, 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder until well combined.
3. Stuff each zucchini shell with the quinoa mixture, pressing down gently to fill completely. Drizzle the remaining 1 tablespoon olive oil over the stuffed zucchinis.
4. Place the stuffed zucchinis in a baking dish and bake for 25-30 minutes, until the zucchinis are tender and the tops are slightly golden.

The contrast between the tender zucchini and the crispy quinoa topping makes this dish a standout. It’s a fantastic way to enjoy summer’s bounty in a light yet satisfying meal.

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

Round Zucchini and Tomato Gratin

This Round Zucchini and Tomato Gratin is a vibrant, comforting dish that layers summer’s best produce with a crispy, cheesy topping for a side that steals the show.

Ingredients

• 2 medium round zucchinis, sliced into 1/4-inch rounds
• 2 large tomatoes, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Arrange the zucchini and tomato slices alternately in the dish, overlapping slightly for a beautiful pattern.
3. In a small bowl, mix together the Parmesan cheese, breadcrumbs, garlic powder, salt, and black pepper.
4. Sprinkle the breadcrumb mixture evenly over the arranged vegetables, then drizzle with the remaining olive oil.
5. Bake for 25-30 minutes, until the top is golden and crispy and the vegetables are tender.
6. Garnish with fresh thyme leaves before serving.

The magic of this gratin lies in the contrast between the juicy vegetables and the crunchy, savory topping—a simple yet impressive dish that’s perfect for sharing.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes to the breadcrumb mixture before baking.

Grilled Round Zucchini with Lemon and Herbs

Grilled Round Zucchini with Lemon and Herbs is a vibrant, easy-to-make side dish that brings a fresh, zesty flavor to any summer meal.

Ingredients

• 2 medium round zucchinis, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh herbs (such as parsley, basil, or thyme)

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the zucchini rounds with 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Place the zucchini rounds on the grill. Cook for 3-4 minutes per side, or until grill marks appear and the zucchini is tender but still crisp.
4. Remove the zucchini from the grill and sprinkle with 1 tablespoon chopped fresh herbs before serving.

The combination of smoky grill marks and bright lemon-herb seasoning makes this dish a standout at any barbecue. The round slices are not only visually appealing but also hold up beautifully on the grill.

Tip: For an extra burst of flavor, let the zucchini marinate in the lemon and herb mixture for 15 minutes before grilling.

Round Zucchini Pizza Bites

These Round Zucchini Pizza Bites are a fun, healthy twist on pizza night, perfect for snacking or as a party appetizer.

Ingredients

• 2 medium round zucchinis, sliced into 1/2-inch rounds
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• Fresh basil leaves for garnish

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 sprinkle with salt, black pepper, garlic powder, and dried oregano.
3. Bake for 10 minutes, then remove from the oven. Top each zucchini round with 1 tsp of marinara sauce, a sprinkle of mozzarella, and a pinch of Parmesan cheese.
4. Return to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and slightly golden.
5. Garnish with fresh basil leaves before serving.

The crisp zucchini base with melty cheese and fresh basil offers a delightful contrast in every bite, making these bites a hit for any gathering.

Tip: For an extra crunch, broil the pizza bites for the last 1-2 minutes of cooking.

Round Zucchini Pasta with Garlic and Olive Oil

Looking for a light yet flavorful dish that comes together in minutes? This Round Zucchini Pasta with Garlic and Olive Oil is your weeknight hero, offering a fresh take on pasta night.

Ingredients

• 2 medium round zucchinis, spiralized into noodles
• 3 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and 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 3-4 minutes, just until the noodles are tender but still have a bit of crunch.
3. Season with salt and black pepper, then remove from heat. Sprinkle with Parmesan cheese and fresh basil before serving.

The magic of this dish lies in the quick cooking time, preserving the zucchini’s crisp texture while infusing it with bold garlic and a hint of heat. Perfect for those evenings when you crave something wholesome without the wait.

Tip: For an extra flavor boost, toast the garlic in the olive oil until just golden before adding the zucchini noodles.

Baked Round Zucchini Fries

These Baked Round Zucchini Fries are a crispy, healthier alternative to traditional fries, perfect for snacking or as a side dish.

Ingredients

• 2 medium round zucchinis, sliced into 1/2-inch thick rounds
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. Drizzle the olive oil over the parchment paper and spread it evenly.
2. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Dip each zucchini round first into the flour, shaking off any excess, then into the beaten eggs, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
4. Arrange the coated zucchini rounds on the prepared baking sheet in a single layer. Bake for 20-25 minutes, flipping halfway through, until golden and crispy.

The combination of panko and Parmesan gives these zucchini fries an irresistibly crunchy exterior with a tender inside. They’re a hit at any gathering or as a fun weeknight treat.

Tip: For extra crispiness, place the coated zucchini rounds on a wire rack over the baking sheet before baking.

Round Zucchini and Cheese Stuffed Shells

These Round Zucchini and Cheese Stuffed Shells are a delightful twist on the classic, offering a veggie-packed filling that’s as satisfying as it is flavorful.

Ingredients

• 12 jumbo pasta shells
• 1 cup round zucchini, finely diced
• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 1/2 cups marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Cook the jumbo pasta shells according to package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the round zucchini, ricotta cheese, mozzarella cheese, Parmesan cheese, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
4. Stuff each cooked pasta shell with the zucchini and cheese mixture, then arrange them in the prepared baking dish.
5. Pour the marinara sauce evenly over the stuffed shells, then cover the dish with aluminum foil.
6. Bake at 375°F for 25 minutes, then remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly golden.

The combination of round zucchini and three cheeses creates a filling that’s wonderfully creamy with a slight crunch, making these stuffed shells a standout dish.

Tip: For an extra flavor boost, try adding a pinch of red pepper flakes to the cheese mixture before stuffing the shells.

Round Zucchini Soup with Coconut Milk

Warm up your evenings with this creamy Round Zucchini Soup with Coconut Milk, 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 round zucchinis, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tablespoon lime juice
• Fresh cilantro for garnish

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 another minute until fragrant.
3. Add the diced round zucchinis, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes, stirring occasionally.
4. Pour in 1 can coconut milk and 2 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchinis are tender.
5. Use an immersion blender to puree the soup until smooth. Stir in 1 tablespoon lime juice.
6. Serve hot, garnished with fresh cilantro.

The coconut milk adds a luxurious creaminess to this soup, while the lime juice brightens every spoonful with a hint of zest.

Tip: For an extra layer of flavor, toast the cumin in a dry pan before adding it to the soup.

Round Zucchini and Corn Fritters

These Round Zucchini and Corn Fritters are the perfect way to sneak some veggies into your meal, with a crispy exterior and a tender, flavorful center that everyone will love.

Ingredients

• 2 cups grated round zucchini
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for frying

Instructions

1. In a large bowl, combine the grated round zucchini, corn kernels, all-purpose flour, grated Parmesan cheese, lightly beaten egg, chopped fresh parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until well combined.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, drop spoonfuls of the zucchini and corn mixture into the skillet, flattening slightly with the back of the spoon.
3. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
4. Serve warm, with a side of sour cream or your favorite dipping sauce. The combination of crispy edges and the sweet pop of corn makes these fritters a standout side or snack.

Tip: For extra crispy fritters, let the batter sit for 10 minutes before frying to allow the flour to absorb any excess moisture from the zucchini.

Round Zucchini Slice with Bacon and Cheese

Looking for a savory dish that combines the freshness of zucchini with the smoky richness of bacon and cheese? This Round Zucchini Slice is your answer, perfect for a hearty breakfast or a light dinner.

Ingredients

• 2 medium zucchinis, grated
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1/4 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and grease a 9-inch round baking dish with the olive oil.
2. In a large bowl, whisk together the eggs, flour, salt, and black pepper until smooth.
3. Stir in the grated zucchinis, crumbled bacon, cheddar cheese, and Parmesan cheese until well combined.
4. Pour the mixture into the prepared baking dish and smooth the top with a spatula.
5. Bake for 30 minutes, or until the top is golden and the center is set.
6. Let it cool for 5 minutes before slicing and serving.

The magic of this dish lies in its perfect balance of textures—crispy on the outside, tender and moist inside, with bursts of bacon in every bite.

Tip: For an extra crispy top, broil for the last 2 minutes of baking, keeping a close eye to prevent burning.

Round Zucchini and Mushroom Stir Fry

Looking for a quick, veggie-packed dish that’s as colorful as it is flavorful? This Round Zucchini and Mushroom Stir Fry is your weeknight hero, ready in just 20 minutes!

Ingredients

• 2 medium round zucchinis, sliced into 1/2-inch rounds
• 8 oz cremini mushrooms, sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• Salt and pepper, to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 minutes, until they start to brown.
2. Add the round zucchini slices and minced garlic to the skillet. Stir fry for another 5 minutes, until the zucchini is tender but still crisp.
3. Drizzle with 1 tbsp soy sauce and 1 tsp sesame oil. Sprinkle with 1/2 tsp red pepper flakes, and salt and pepper to taste. Toss everything together and cook for 1 more minute.
4. Garnish with chopped fresh parsley before serving.

The magic of this stir fry lies in the contrast between the tender mushrooms and the crisp zucchini, all brought together with a punchy garlic and sesame sauce. It’s a simple dish that doesn’t skimp on flavor.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top just before serving.

Round Zucchini Bread with Walnuts

There’s something irresistibly comforting about a slice of zucchini bread, especially when it’s packed with crunchy walnuts and baked to perfection. This Round Zucchini Bread with Walnuts is a delightful twist on the classic, offering a moist texture and a nutty crunch in every bite.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups grated zucchini
• 1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F and grease a round baking pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.
3. In a large bowl, mix 1/2 cup vegetable oil and 1 cup granulated sugar until well combined. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Fold the grated zucchini into the wet ingredients, then gradually add the dry ingredients, mixing just until combined. Stir in 1/2 cup chopped walnuts.
5. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The round shape of this zucchini bread not only makes for a beautiful presentation but also ensures even baking, giving you a perfectly moist interior with a slightly crisp edge. It’s a wonderful way to showcase summer’s bounty or to bring a touch of warmth to your breakfast table any time of year.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter. Just spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching closely to prevent burning.

Round Zucchini and Chickpea Curry

Warm up your kitchen with this comforting Round Zucchini and Chickpea Curry, a dish that’s as nourishing as it is flavorful.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 round zucchinis, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped cilantro

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.
2. Stir in the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
3. Add the zucchinis and cook for another 5 minutes, stirring occasionally.
4. Mix in the chickpeas, diced tomatoes, vegetable broth, salt, and black pepper. Bring to a simmer.
5. Reduce heat to low, cover, and let it cook for 15 minutes, until the zucchinis are tender.
6. Garnish with chopped cilantro before serving.

The magic of this curry lies in the round zucchinis’ ability to hold their shape, offering a delightful texture contrast to the creamy chickpeas.

Tip: For an extra creamy texture, mash a few chickpeas before adding them to the skillet.

Round Zucchini Lasagna Rolls

These Round Zucchini Lasagna Rolls are a delightful twist on the classic, offering a lighter, veggie-packed version that’s just as comforting.

Ingredients

• 2 large round zucchinis, sliced into 1/4-inch rounds
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, dried basil, garlic powder, salt, and black pepper until well combined.
3. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
4. Place a spoonful of the cheese mixture onto each zucchini round, then roll up and place seam side down in the baking dish.
5. Top the rolls with the remaining marinara sauce and sprinkle with shredded mozzarella cheese.
6. Bake for 25 minutes, or until the cheese is bubbly and golden.

The beauty of these rolls lies in their elegant presentation and the way the zucchini softens just enough to mimic traditional pasta, without losing its fresh, garden flavor.

Tip: For an extra touch of freshness, garnish with chopped basil before serving.

Round Zucchini and Potato Pancakes

These Round Zucchini and Potato Pancakes are a delightful twist on the classic, offering a crispy exterior with a tender, flavorful center that’s perfect for a cozy breakfast or a light dinner.

Ingredients

• 1 medium zucchini, grated (about 1 cup)
• 1 medium potato, grated (about 1 cup)
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, for frying

Instructions

1. In a large bowl, combine the grated zucchini and potato. Squeeze out as much liquid as possible using a clean kitchen towel.
2. Add the flour, egg, Parmesan cheese, salt, and black pepper to the bowl. Mix until all ingredients are well combined.
3. Heat the olive oil in a large skillet over medium heat. Once hot, drop 1/4 cup portions of the mixture into the skillet, flattening slightly with the back of a spoon.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain any excess oil.
5. Serve warm with your favorite dipping sauce or a dollop of sour cream.

The secret to these pancakes’ irresistible texture lies in the careful squeezing of the zucchini and potato, ensuring they’re crispy on the outside while remaining soft and flavorful inside.

Tip: For an extra crispy edge, let the pancakes sit for a minute after shaping before adding them to the skillet.

Round Zucchini and Beef Stuffed Peppers

These Round Zucchini and Beef Stuffed Peppers are a hearty, flavorful twist on a classic, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground beef
• 1 cup round zucchini, diced
• 1/2 cup onion, finely chopped
• 1 cup cooked rice
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil

Instructions

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add ground beef, onion, and round zucchini. Cook until beef is browned, about 5-7 minutes.
2. Stir in cooked rice, diced tomatoes, garlic powder, salt, black pepper, and dried oregano. Simmer for 5 minutes, then remove from heat.
3. Stand the peppers upright in a baking dish. Fill each pepper with the beef mixture, then top with shredded mozzarella cheese.
4. Bake at 375°F for 25-30 minutes, until peppers are tender and cheese is bubbly and golden.

The round zucchini adds a delightful crunch and freshness to the rich beef filling, making every bite a perfect balance of textures.

Tip: For an extra flavor boost, try adding a sprinkle of red pepper flakes to the beef mixture before baking.

Round Zucchini and Shrimp Skewers

These Round Zucchini and Shrimp Skewers are a delightful way to bring a touch of elegance to your weeknight dinners, combining succulent shrimp with crisp zucchini rounds for a perfect bite every time.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 medium round zucchinis, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the shrimp and zucchini rounds with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Thread the shrimp and zucchini rounds alternately onto the skewers.
4. Grill the skewers for 2-3 minutes on each side, or until the shrimp are pink and opaque and the zucchini is slightly charred.
5. Drizzle the skewers with 1 tablespoon lemon juice before serving.

The magic of these skewers lies in the contrast between the juicy shrimp and the slightly smoky, tender zucchini, making them a hit at any gathering.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Round Zucchini and Avocado Salad

This Round Zucchini and Avocado Salad is a refreshing, vibrant dish that brings a burst of color and flavor to any table, perfect for those sunny afternoons when you crave something light yet satisfying.

Ingredients

• 2 medium round zucchinis, thinly sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh basil, chopped

Instructions

1. In a large bowl, combine the thinly sliced round zucchinis, diced avocado, and thinly sliced red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper until well blended.
3. Pour the dressing over the zucchini and avocado mixture, gently tossing to coat everything evenly.
4. Sprinkle the chopped fresh basil over the salad and give it one final gentle toss.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The crispness of the round zucchini paired with the creamy avocado creates a delightful contrast, while the lemon dressing adds a zesty kick that brightens the entire dish.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Conclusion

We hope this roundup of 18 delicious round zucchini recipes inspires your next meal, whether you’re cooking for a special occasion or just a cozy night in. Each recipe is a testament to the versatility and flavor of round zucchini. Don’t forget to try them out, share your favorites in the comments, and pin this article to your Pinterest for future culinary adventures. Happy cooking!