I changed one ingredient and ended up making the gooiest Cheesy Summer Zucchini Pasta that might be better than Mac N Cheese!

By the middle of summer, our garden is producing more zucchini than we know what to do with. Our cheesy zucchini pasta recipe is full of caramelized zucchini, toasted pine nuts and the creamiest mozzarella cheese sauce ever!! What’s my secret ingredient?

Secret to A Gooey Cheese Sauce

While I love zucchini bread as much as anyone, sometimes I just want savory ways to use my zucchini, and this is my new favorite!

Tender zucchini and yellow squash are slowly cooked until they’re golden and sweet, then tossed with cavatappi pasta in a creamy whipped cottage cheese sauce! It’s fresh enough for summer but delicious enough to make all year long.

This recipe was inspired by the flavors in our summer zucchini chowder. With garlic, herbs, fresh basil, parmesan, mozzarella, and toasted pine nuts this is an easy pasta dinner that’s perfect for busy weeknights.

Ingredients You’ll Need

Fresh summer vegetables and a handful of simple pantry staples come together to create a pasta that’s rich, creamy, and packed with flavor. Here’s what you’ll need:

Zucchini

• Zucchini and Yellow Squash: Using both green zucchini and yellow squash adds beautiful color and slightly different flavors, but you can use all zucchini if that’s what you have.
• Trader Joe’s Aglio Olio Seasoning: Adds savory flavor with almost no effort. Trader Joe’s Aglio Olio seasoning is our favorite, but any garlic herb blend works well.

Pasta

• Cavatappi Pasta: Those corkscrew shapes catch all the creamy sauce in every bite. Rotini, fusilli, penne, or shells are great substitutes.

Sauce

• Better Than Bouillon Chicken: Adds extra savory flavor to the pasta water,

These stuffed zucchini boats are filled with savory Italian sausage, marinara sauce, tender vegetables, and plenty of melty cheese for an easy dinner that is hearty, naturally lower carb, and one of the very best ways to use up summer zucchini.

Every spring growing up my dad was in charge of tilling the garden and mom would plant. Then we’d spend all summer weeding that thing clear through harvest. I hated it. I didn’t like tomatoes or zucchini. In fact the only vegetable I’d eat was corn, and can we really call that nutrition?

The only good thing about zucchini was mom would let us make zucchini boats and float them in the big utility sink in the mud room. I wonder if kids are struggling these days because they are missing out on both the confidence from hard work and the peace from the simplest things in life.

This year we are planting a garden and since I’ve learned to not merely tolerate but absolutely love vegetables I thought it was high time to show off just how delicious they can be! These zucchini boats are not only good, they are an entire meal in one!

Ingredients You’ll Need

These stuffed zucchini boats use simple ingredients that come together for a hearty Italian-inspired dinner that feels comforting while still being packed with vegetables.

• Zucchinis: The perfect tender veggie base that holds all the delicious Italian filling while baking up soft and flavorful.
• Salt and Pepper: Essential for seasoning both the zucchini and sausage filling.
• Olive Oil: Adds richness and helps sauté the sausage and vegetables.
• Mild Italian Sausage: Adds hearty savory flavor with classic Italian seasoning already built in.
• Dried Italian Seasoning: Brings warm herby flavor that makes the filling taste extra comforting.
• Sweet Onion: Adds sweetness and depth as it softens and cooks down.
• Garlic: Adds bold savory flavor that pairs perfectly with the marinara sauce.
• Red Bell Pepper: Adds sweetness, color, and texture to the filling.
• Marinara Sauce: Brings everything together with rich tomato flavor and keeps the filling moist and hearty.
• Mozzarella Cheese: Melts into gooey cheesy perfection over the zucchini boat

Every August my mom would start looking around the kitchen wondering what she was going to do with all the zucchini coming out of the garden. There were only so many loaves of zucchini bread we could eat, so she’d pull out this creamy zucchini corn chowder recipe instead.

Our Summer Zucchini Corn Chowder is loaded with sweet fresh corn, tender zucchini, potatoes, smoky bacon, and herbs, and it’s become one of those end-of-summer dinners I look forward to every year. If you’re swimming in zucchini and fresh corn, this is the recipe you need.

Ingredients You’ll Need

One of the best things about this soup is that it uses so many fresh summer ingredients. Sweet corn, zucchini, yellow squash, fresh herbs, and smoky bacon all come together to create a fresh corn chowder with zucchini that’s hearty enough for dinner but still tastes bright and fresh.

• Bacon: Adds smoky, savory flavor throughout the chowder, plus a crispy topping for serving.
• Yellow Onion: Builds the aromatic base of the chowder as it softens in the bacon grease.
• Celery: Adds a subtle, savory depth and a bit of texture to the base.
• Garlic: Brings warm, aromatic flavor that rounds out the onion and celery.
• Zucchini: The star of the show and the whole reason for this recipe. It softens beautifully into the chowder while adding fresh, garden flavor.
• Yellow Squash: Adds even more of that fresh summer squash flavor and a pop of color alongside the zucchini.
• Smoked Paprika: Reinforces the smoky flavor from the bacon.
• Ground Nutmeg: Just a touch adds warmth and depth to the creamy broth.
• Cayenne Pepper: Adds a subtle background heat that balances the sweetness of the corn.
• Fresh Thyme: Brings an earthy, herby note that pairs perfectly with the vegetables.
• Fresh Parsley: Adds fresh, bright flavor to round everything out.
• Russet Potatoes: Add heartiness and help thicken the chowder as they cook.
• Corn on the Cob: Fresh corn kernels (and the cobs themselves!) bring natural sweetness and the best flavor. Using the c

These zucchini taco boats are everything we love about taco night packed into a lighter, veggie-loaded dinner. Tender zucchini gets stuffed with seasoned taco meat, rice, beans, corn, salsa, and plenty of melty cheese for a meal that’s hearty, healthy, and totally satisfying.

Even better? They’re easy to customize with whatever you have in the fridge and perfect for using up leftover taco meat, chicken, or rice.

When we were first married Cade was obsessively healthy. Remember how he wouldn’t eat my Mom’s famous caramel brownies? Ugh, still an eye roller for me. Anyway, we would think up cheap, easy and healthy options for dinner and a Mexican chicken with brown rice was one of our go-to meals. As the years wore on we added different ingredients like corn, beans, and spices.

Fast forward a whole heck of a lot of time and it’s a totally different meal now. When I started hearing about stuffed peppers I immediately thought of stuffed zucchini instead. I mean, stuffed peppers are great, but there’s something I like even more about a stuffed zucchini recipe.

What are Zucchini Taco Boats?

If you’ve never had a zucchini boat, you are missing out! It’s a summer staple at our house when the zucchini plant starts going crazy. It consists of a zucchini sliced in half, scooped out and stuffed with whatever filling you want. For this version, we stuff it with taco filling. We also have a classic Italian stuffed zucchini boat that you should try as well!

Ingredients You’ll Need

The ingredient list is full of simple, wholesome ingredients that come together to make a seriously flavorful dinner. Most of them are pantry staples, and the filling is super easy to customize based on what your family loves.

• Zucchinis: The perfect sturdy base for the taco filling while keeping the recipe light and veggie-packed.
• Olive Oil: Helps sauté the meat and vegetables while adding a little richness and flavor.
• Ground Turkey: A lean protein that soaks up all the taco flavors beautifully. Ground chicken, beef, or shredded chicken also work great.
• Cumin: Adds warm, earthy flavor that gives the filling classic taco seasoning taste.
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