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34 AIP Zucchini Recipes You Won’t Be Able To Resist

Louise Hendon | October 26

Zucchini is much more versatile than most people realize. I often see people making zucchini salads, or adding it to their vegetable patties. However, you can make almost anything from this wonder veggie.

Zucchinis make a great gluten-free alternative for regular pasta, and making lasagna from them guarantees you a super moist result. (If you’re interested in even more pasta alternatives that are AIP-friendly, we’ve got a full collection for you here.)

This inexpensive vegetable is available year ’round in most places, and its anti-inflammatory components, such as Vitamins C and A, make zucchini the perfect ingredient for anyone on an AIP diet. It has a subtle flavor – juicy, and not too overpowering. If you have a picky eater in your house, try serving crunchy zucchini fries and I bet they will ask for seconds!

Zucchini contains a lot of water, as well as fiber. If you are experiencing digestion issues, you might benefit from adding more zucchini in your diet. And that’s where this recipe collection comes in handy.

No-one likes to eat the same vegetable, cooked in the same way, over and over again. Everyone should be able to enjoy delicious meals and desserts, even if they are on a special diet.

Yes – I said desserts! It may sound strange but zucchini is actually one of my favorite dessert ingredients. It gives bread, muffins, and smoothies just the right kind of texture and adds more moisture.

Don’t know where to get started? Here are a few tips:
* For dinner – try the zucchini and beef casserole with carrot and beef sauce
* For breakfast – make a creamy zucchini blueberry smoothie
* For lunch – enjoy some roasted garlic zucchini hummus
* For dessert – you can’t miss with lemon zucchini bread!

Here are just a few of the AIP Zucchini Recipes we’ve included:

34 AIP Zucchini Recipes You Won't Be Able To Resist https://healingautoimmune.com/aip-zucchini-recipes

AIP Zucchini Appetizers & Snacks

AIP Zucchini Fritters

– Healing Autoimmune

AIP Zucchini Fritters

Ingredients: zucchinis, green onions, onion powder, garlic powder, Italian seasoning, coconut flour.

These fritters are a fantastic way to use up that zucchini that you have in the fridge without having to buy in a bunch of other ingredients. They can be enjoyed on their own or with paleo garlic mayo or any other sauce you happen to think of! Try to squeeze as much water as possible out before you cook them as this helps them to stay in shape.

Crispy AIP Zucchini Fries

– Healing Autoimmune

Crispy AIP Zucchini Fries

Ingredients: zucchinis, coconut flour, onion powder, salt.

If you are missing the crispy crunch of a good snack while you are on the AIP, then these zucchini fries could become your new go-to for film or game nights! They are quick and easy to make, are totally compliant with the autoimmune way of eating, and make great snacks to share. These are best eaten immediately as the zucchini tends to go soft if left for a while.

AIP Stuffed Zucchini Boats

– Healing Autoimmune

AIP Stuffed Zucchini Boats

Ingredients: olive oil, bacon, onion, white button mushrooms, ground beef, turmeric, zucchinis, salt, parsley.

This is a great recipe for people with autoimmune disorders as it is nightshade free and dairy free but is a tasty and filling meal. I love using hollowed out vegetables as serving dishes because they look very impressive and also cut down on the washing up! These stuffed zucchini boats are filled with seasoned beef and bacon with vegetables and could become a family favorite in your house as they are in mine!

Paleo Ropa Vieja Zucchini Boats

– Paleo Flourish

Paleo Ropa Vieja Zucchini Boats

Ingredients: zucchinis, beef, tomatoes (omit), fresh cilantro, garlic, salt, pepper (omit), coconut oil.

This is quite an adaptable recipe because you can actually use ground beef instead of shredded, but these would be a great way to use up leftover roast beef. If you don’t like zucchini you can use a small squash of any type you like and cook it in the same way. Serving food in ‘boats’ can look quite impressive so this could be on the menu for your next Paleo dinner party!

Italian Paleo Zucchini Fries

– Paleo Flourish

Italian Paleo Zucchini Fries

Ingredients: zucchinis, coconut flour, onion powder, Italian seasoning, salt, black pepper (omit).

If you have been missing the crunchy fries you were used to before going Paleo, then here is the answer! These fries are crispy and full of Italian flavor and, served with a tomato dip or other one of choice, make a great dish for parties or for sharing with the family on film or game nights. This recipe is low in carbs and calories and can be useful if you have been missing your usual snacks.

Mini Zucchini Avocado Burgers

– Paleo Flourish

Mini Zucchini Avocado Burgers

Ingredients: zucchini, ground beef, avocado, olive or avocado oil, salt.

The overall appearance of these little bites is so impressive that they would make a great dish to serve if you have guests over for a few drinks. Using zucchini instead of buns makes these snacks lighter and less filling, making them a good idea for children too. Simply serve with some mustard and a green side salad for a lovely summery AIP and Paleo lunch.

Zucchini Cheese

– Low Carb Yum

Zucchini Cheese

Photo Credit: Lisa from Low Carb Yum

Ingredients: zucchini, water, coconut oil, lemon juice, grass-fed gelatin, sea salt, fresh parsley, fresh basil, dried thyme.

If you are following a strict eating plan and are having difficulty doing without cheese, then this herby and flavorful alternative to cheese could come to the rescue. It does not taste like cheddar, but is a completely acceptable savory snack to enjoy served with low carb pork rinds or on its own. This recipe is suitable for Paleo and AIP diets.

Zucchini Fries

– Guest Post by Bethany Tapp from Adventures in Partaking

Zucchini Fries

Photo Credit: Sarah from The Paleo Mom

Ingredients: zucchini, olive oil, pork rinds.

The fries in this AIP-friendly recipe are coated with crushed pork rinds, which makes them really crunchy, and this can be a great snack to make if you have been missing that crunch. They are really easy to make and taste best served straight from the oven, simply sprinkled with a little sea salt. Next time you have friends round for film night, why not rustle up a bowl of tasty fries?

AIP Zucchini Main Dishes

AIP Zucchini “Lasagna”

– Healing Autoimmune

AIP Zucchini “Lasagna”

Ingredients: zucchinis, carrots, onion, olive oil, garlic, white button mushrooms, ground beef, beets, gluten-free tamari sauce or coconut aminos, red wine vinegar, sea salt.

Please don’t make this expecting it to taste just like traditional lasagne, because that is just impossible on the AIP, but this is a much healthier version that won’t ruin your eating regime, but will still count as comfort food. This recipe uses ground beef, reminiscent of regular lasagne, but I have also used shredded chicken and broccoli instead and it worked just as well.

AIP Zucchini and Beef Casserole with Carrot and Beet Sauce

– Healing Autoimmune

AIP Zucchini and Beef Casserole with Carrot and Beet Sauce

Ingredients: avocado oil, onion, bacon, white button mushrooms, ground beef, zucchinis, salt, carrot, beets, vinegar, beef broth.

Because tomatoes are not allowed on the AIP, we often find recipes are insipid and lacking in taste, but this one uses carrot and beets to replace the tomato and give the casserole the look of having tomato. Rolling the meat and vegetables in zucchini strips gives the dish an appealing look and food that looks good usually tastes good too! This part takes a bit of time but it is really worth it.

Dairy-Free Cheesy AIP Zucchini Soup

– Healing Autoimmune

Dairy-Free Cheesy AIP Zucchini Soup

Ingredients: coconut oil, onion, zucchinis, water or AIP chicken broth, nutritional yeast, coconut cream.

To keep this soup AIP-friendly but still give it the flavor of cheese, the recipe uses nutritional yeast, which means that it is also dairy free. This is a hearty soup which is a great way to use up a glut of zucchini and feed the family quite cheaply, yet keep things really healthy. For a more authentic look you can add a swirl of coconut cream before serving, but this is totally optional

Easy Zucchini Beef Saute with Garlic and Cilantro

– Paleo Flourish

Easy Zucchini Beef Saute with Garlic and Cilantro

Ingredients: beef, zucchini, cilantro, garlic, coconut aminos, avocado oil.

To keep this soup AIP-friendly but still give it the flavor of cheese, the recipe uses nutritional yeast, which means that it is also dairy free. This is a hearty soup which is a great way to use up a glut of zucchini and feed the family quite cheaply, yet keep things really healthy. For a more authentic look you can add a swirl of coconut cream before serving, but this is totally optional

Cheesy Paleo Zucchini Soup

– Paleo Flourish

Cheesy Paleo Zucchini Soup

Ingredients: coconut oil, onion, zucchinis, chicken broth, nutritional yeast, basil leaves.

This lovely recipe is a great example of how to use nutritional yeast to give food a cheesy taste, without having to add dairy. This is based on broccoli and stilton soup, which is popular around the globe. The soup is filling and hearty and has such a great vivid green color that it would be perfect as a Paleo appetizer on St. Patrick’s Day!

Olive Pesto Meatza

– Grazed & Enthused

Olive Pesto Meatza

Photo Credit: Grazed & Enthused

Ingredients: ground chicken thigh, coconut flour, oregano, garlic powder, sea salt, black olives, basil leaves, olive oil, zucchini, yellow squash, balsamic vinegar.

When you start on the AIP road, pizza can be one of the foods people miss most, so that is where meatza comes in! Instead of all the grains and gluten of a traditional pizza base, you have a meaty one which works well for layering up the dish. This one is made using chicken, with the pesto as the sauce and the cooked squash on the top for a whole new angle on pizza.

Zucchini Noodles with Scallops & Bacon

– Meatified

Zucchini Noodles with Scallops & Bacon

Photo Credit: Rach from Meatified

Ingredients: petite bay scallops, bacon, zucchini, garlic powder, green onions, lemon juice, sea salt, black pepper (omit).

What an impressive dish this is! The tiny scallops and meaty bacon pieces make this a meal to impress for a Paleo dinner party or celebration. Because the zucchini noodles do not have a strong flavor, don’t be tempted to skimp on the seasoning as they take on stronger flavors really well. If you can’t find the tiny scallops then use large ones and slice them through the middle.

Zoodles with Lemon and Agretti

– The Nourished Caveman

Zoodles with Lemon and Agretti

Photo Credit: Vivica from The Nourished Caveman

Ingredients: extra virgin oilve oil, garlic cloves, lemon zest, lemon juice, agretti, zucchini.

Agretti is most commonly found growing by the seashore in Mediterranean countries. It has a really fresh taste, and along with the lemon, gives this AIP-compliant dish a really lively flavor. If you can’t find agretti, spinach has roughly the same taste, so just use that as a substitute. This dish works really well with fish dishes or on its own as a light lunch.

Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing

– Autoimmune Wellness

Wild Salmon with Zucchini Noodles, Baby Leaves and a Basil Dressing

Photo Credit: Autoimmune Wellness

Ingredients: wild sockeye salmon, olive oil, yellow zucchini, baby salad leaves, basil, garlic cloves, anchovy fillets (from can), lemon juice, sea salt.

If you can afford it, wild salmon is by far the best as it is full of flavor and has no farming-induced additives. This would be a fantastic AIP and Keto celebration meal and it looks so pretty with the edible flowers that I was thinking Mother’s Day dinner! The dressing is aromatic and adds a fresh taste to the fish and it can also be frozen for use with other fish dishes.

Zucchini Pasta with Bacon Pesto

– Autoimmune Wellness

Zucchini Pasta with Bacon Pesto

Photo Credit: Autoimmune Wellness

Ingredients: smoked bacon, garlic, mint leaves, basil leaves, flat leaf parsley, olive oil, zucchini, sea salt.

Here is a new way to serve zucchini noodles, which are a great AIP alternative to pasta. They are mixed with pesto, which has been made nut free by avoiding the pine nuts, but is still packed with flavor from the garlic and fresh mint and basil. The secret ingredient that makes this dish just that bit better is bacon, crumbled into little pieces and mixed through the pesto.

AIP Baking & Treats with Zucchini

Chocolate Zucchini Muffins

– It’s All About AIP

Chocolate Zucchini Muffins

Photo Credit: It’s All About AIP

Ingredients: coconut flour, baking soda, salt, cinnamon, cloves, mace, carob powder, Great Lakes Collagen, alcohol-free vanilla, maple syrup, coconut milk, coconut oil, banana, zucchini, water, Great Lakes Gelatin.

I used to think that veggies had no place in sweet dishes until I tried carrot cake! The zucchini in this recipe serves the same purpose, keeping the muffin moist and not crumbly, but you can’t taste it. These AIP muffins don’t have a strong chocolate flavor, but are just enough to satisfy cravings. They taste even better if you add in a little cinnamon too!

Lemon Zucchini Bread

– It’s All About AIP

Lemon Zucchini Bread

Photo Credit: It’s All About AIP

Ingredients: coconut flour, baking soda, salt, Great Lakes Collagen (green can), alcohol free vanilla, honey or maple syrup,, coconut milk, coconut oil, banana, fresh lemon juice, lemon peel, zucchini, water, Great Lakes Gelatin (red can).

What a wonderful recipe this is, full of great flavor from the lemon and it has the natural sweetness from the banana. This bread is moist and would be a lovely snack to serve with tea or coffee. It has the tendency to fall apart if you try to cut it before it has cooled, so try to keep your hands off till it’s ready! This bread can be frozen in portions for easy snacking later.

Paleo Chocolate Zucchini Bread

– Unbound Wellness

Ingredients: zucchini, coconut flour, carob, coconut oil, honey, baking soda, cinnamon, sea salt, gelatin, water.

This recipe gives you a delicious chocolate bread that you can dress up with chocolate chips for a celebration or birthday cake, but it also gives clear instructions on how to adapt the recipe to make a loaf that is suitable for AIP. You might find this bread breaks up easily, so it can be best to let it sit overnight in the fridge before cutting.

Dreamy “Chocolate” Zucchini Bread

– Rally Pure

Ingredients: plantains, zucchini, tigernut flour, carob powder, baking soda, cinnamon, sea salt, maple syrup, coconut oil.

Although this recipe is for bread, the end result is more like a brownie, making it perfect for dessert. The plantain and zucchini make the fudgy center of this amazing sweet treat and it is also nut, grain and gluten-free, making it safe for people with various allergies. Because this dish is quite dense, you will find that a smaller portion is enough, which can be helpful if you tend to overeat the sweet stuff!

AIP Zucchini Bread

– Let’s Create The Sweet Life

Ingredients: zucchini, tiger nut flour, cassava flour, coconut sugar, baking soda, cinnamon, ginger, sea salt, mace, plantain, palm shortening, maple syrup, filtered water, gelatin.

Zucchini bread can be enjoyed either for breakfast or as a dessert or sweet treat, so why not try making this AIP-compliant version so you don’t miss out on an old favorite? The texture of this bread is rather dense, so a smaller portion is all you need, so this can be quite a cheap dessert to make. It is also grain and sugar-free, making it ideal for the autoimmune protocol.

Creamy Zucchini Blueberry Smoothie

– Minimalist Baker

Ingredients: banana, blueberries, celery, zucchini (fresh or frozen), handful greens, vegan protein powder, ground cinnamon, coconut milk.

This must be one of the healthiest smoothies you can make as it has antioxidants in the blueberries, anti-inflammatories in the celery and vitamins and minerals in the zucchini. The smoothie has a spectacular color and is perfect for post-workout drinks or even for breakfast when you are in a rush. This is a gluten free shake that is also suitable for a vegan diet.

Other AIP Zucchini Recipes

Paleo Garlic Zucchini Saute

– Paleo Flourish

Paleo Garlic Zucchini Saute

Ingredients: zucchini, garlic, olive oil.

This is another simple but amazing recipe for a vegetable dish that can be used for lunch or served as a Paleo side for a main meal. It takes only a few minutes to make and you can use any squash you have instead of the zucchini. If you use a number of different squash varieties you can get some amazing colors in this dish as well.

Bacon Zucchini Mushroom Stir-Fry

– Paleo Flourish

Bacon Zucchini Mushroom Stir-Fry

Ingredients: zucchinis, baby portobello mushrooms, scallions, parsley, bacon, coconut oil.

One of the best things about stir-fry dishes is that they are so quick to make – ideal after a busy day at work! This dish is meaty and satisfying and ready to eat in minutes. It has the tasty bacon, soft zucchini and wonderful mushrooms for a lovely combination of flavor and texture. Once you have cooked the bacon, save any fat for frying your next meal to add extra flavor.

Roasted Mushrooms, Zucchini and Eggplant with Rosemary

– Peace, Love and Low Carb

Roasted Mushrooms, Zucchini and Eggplant with Rosemary

Photo Credit: Kyndra from Peace Love and Low Carb

Ingredients: eggplant, zucchinis, cremini mushrooms, garlic, fresh rosemary, olive oil, balsamic vinegar, onion, sea salt, ground black pepper (omit).

Here is another great Paleo recipe for a filling and nutritious side that is full of flavor, enhanced by the balsamic vinegar. This vegan dish can be made AIP-friendly by omitting the black pepper, which won’t alter the flavor much. This dish also works well with thyme or tarragon, depending what you are serving the vegetables with, as this goes well with all meats and fish.

Deli-Style Italian Pasta Salad

– Grazed & Enthused

Deli-Style Italian Pasta Salad

Photo Credit: Grazed & Enthused

Ingredients: zucchini noodles, artichoke hearts, black kalamata olives, red onion, extra virgin olive oil, balsamic vinegar, dried oregano flakes, dried dill, sea salt.

With the artichoke hearts and olives, this salad has a sophisticated blend of flavors, nestling on a bed of zucchini noodles. The noodles are easy to prepare, especially if you have a spiralizer, and taste great even in a raw form like they are here. This is a vegetarian recipe, but if you want to add protein and make it a substantial meal you can add in some cooked chicken or even some shrimp.

Turkey Apple Breakfast Hash

– Fed and Fulfilled

Turkey Apple Breakfast Hash

Photo Credit: Fed and Fulfilled

Ingredients: ground turkey, coconut oil, dried thyme, cinnamon, sea salt, onion, zucchini, carrots, butternut squash (or sweet potato), apple, spinach, powdered ginger, garlic powder, turmeric, sea salt.

If you have no time to cook every morning, it can be a good idea to cook up a big AIP-friendly hash and use it for several days. This can also help keep you on track, as you don’t have to come up with new ideas all the time. This dish has protein, fruit and vegetables and makes a filling but healthy meal to start your day. It is adaptable too, as it also works with ground chicken or pork.

AIP Zucchini Pesto Sauce

– AIP Sisterhood

Ingredients: zucchini, garlic, olive oil, salt.

When you are eating Paleo or are on the autoimmune protocol, it is necessary for you to give up on traditional pasta. However, this does not mean you can’t enjoy the healthier alternatives like zucchini noodles or spaghetti squash. This clever recipe uses zucchini to make a pesto to flavor the ‘spaghetti’, giving it a smooth and creamy garlicky coating and ramping up the flavor so much!

Roasted Garlic Zucchini Hummus

– Adventures in Partaking

Roasted Garlic Zucchini Hummus

Photo Credit: Adventures in Partaking

Ingredients: garlic, zucchini, pink himalayan salt, lemon juice, parsley, olive oil.

One of the best things about this hummus is the special flavor it takes from the roasted garlic, which is more subtle and slightly sweeter than raw garlic. The zucchini gives a lovely texture to the hummus, which works well with carrot and celery sticks as an after-school snack, but I also like to serve this as a dip with vegetable chips at parties and family get-togethers.

Egg-Free Breakfast Casserole

– Fed and Fulfilled

Egg-Free Breakfast Casserole

Photo Credit: Fed and Fulfilled

Ingredients: spaghetti squash, coconut oil, frozen spinach, onion, carrots, celery stalks, ground pork, mushrooms, zucchini, fresh sage, fresh rosemary, dried thyme, cinnamon, onion powder, sea salt, bone broth and/or coconut milk.

If like me, you like eggs but they don’t like you, then a veggie-rich breakfast casserole makes a great alternative. This one uses ground pork, but any ground meat would do, or you can miss it out for a vegetarian option! You can even use bacon if that is your breakfast go-to. This cuts well and can be stored in the refrigerator for easy AIP breakfasts through the week.

Zucchini and Red Cabbage Slaw

– AIP Sisterhood

Ingredients: red cabbage, zucchini, olive oil, apple cider vinegar, honey, salt, garlic powder, dried dill.

With a sweet and sour dressing, this delicious slaw is fresh and tasty and makes a lovely side for burgers or chicken. If you don’t have a spiralizer you can chop the zucchini by hand or use a vegetable peeler, but the spiralizer makes noodles so quickly. If you make the dressing in advance you will notice it separates, so just give it a good old shake before serving.

Fragrant Roasted Zucchini

– Adventures in Partaking

Fragrant Roasted Zucchini

Photo Credit: Adventures in Partaking

Ingredients: zucchini, dried basil, dried lavender, pink salt, olive oil.

Have you heard of people using lavender in baked goods and to flavor drinks? Well, here is a fantastic side dish that uses lavender and basil to give you an aromatic and fragrant vegetable dish that you can serve with any meat. As this AIP side has quite a complex combination of flavors, it works best with plain cuts of meat like steak or chicken breast.