Zucchini is a wonderful addition to any meal with plenty of health benefits. It's versatile in cooking in both savory mains to sweet treats. Today, we are featuring some of the best Instant Pot zucchini recipes that are nutritious and tasty.

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Zucchini (or courgette) is a great versatile ingredient in cooking because it takes on the flavors of what they're cooked with. It offers a pleasant, moist crunchy texture to vegetable fry-ups and baked muffins and cakes. You can use zucchini in pretty much any cuisine and type of dish.

Zucchini is technically a fruit because it comes from a flower. It grows from a golden blossom that blooms under the leaves, which you can eat. The most popular way to prepare the blossom is fried or stuffed.

There are different varieties of zucchini besides the common green kind. There's a yellow variety that is easy to confuse with yellow squash. The easiest way to tell the difference is to look at the shape. Yellow squash usually has a tapered neck, either crooked or straight, whereas zucchini of any color looks like a cylinder from end to end. Some say golden zucchini has a sweeter flavor than the green kind.

Zucchini Nutrition

Zucchini can be shaped into noodle-like spirals and used as a low-carbohydrate substitute for pasta or noodles for super low cal meal — 1 cup of raw zucchini is just 18 calories. It is a rich source of Vitamins B-2, B-6 and C, potassium, fibre and even a little bit of protein. Here's how all those combinations are good for you!

Improves digestion: Zucchini is high in water. It also contains significant amounts of fibre, electrolytes, and other nutrients that are necessary for a healthy digestive system, including reducing the incidence of constipation, help prevent ulcers, IBS, and colon cancer.
Slows down ageing: Zucchini is rich in antioxidants and anti-inflammatory phytonutrients, which help rid the body of age causing free radicals and excess inflammation.
Lowers blood sugar levels: By eating zucchini noddles you can reduce your carbohydrate intake, increase fibre intake to feel full for longer, which can reduce your blood sugar levels and increase insulin sensitivity.
Improves eye health: Zeaxanthin and lutein are especially useful in maintaining and improving eye health by fighting free radicals. This reduces the risk of developing age-related eye conditions like glaucoma, cataracts, and macular degeneration. You can also use zucchini to treat puffy eyes by placing slices of raw zucchini over the eyes.
Weight loss: Zucchini is low in calories and high in water and fibre, this means that you will feel full for longer and end up eating less. In the long term, you will lose some of your excess weight.
Protects against oxidation and inflammation: Zucchini is rich in antioxidants and anti-inflammatory compounds, including vitamins A and C, glutathione peroxidase, and superoxide dismutase. This boosts your immunity and protects against diseases associated with inflammation.

Learn more about Zucchini and Summer Squash here.

Learn more about Why Zucchini is Good for You here.

Buying & Storing Zucchini

Zucchini's peak season is June through late August, but you may see zucchini in markets in some regions year-round. Avoid dull, bruised, and overgrown zucchini (they are woody and tough).

Keep zucchini refrigerated until ready to use; wrap in paper instead of plastic unless it's open because of moisture. Don't cut it until you're ready to use it. Zucchini should be used within 4-5 days of purchase. Because of its high water content (95 per cent), zucchini is highly perishable.

Can you freeze zucchini?

YES! Blanch before freezing because it deactivates the enzymes that cause the zucchini to become mushy and discoloured. Don’t add salt. The salt absorbed into the vegetable would soften the cell walls and make the zucchini mushy. The texture after freezing won't be compared to fresh, but blanching means the pieces will stay reasonably firm even after thawing.

If you freeze the zucchini right after blanching, it will freeze up into a solid zucchini ice cube which is less user-friendly when you want to cook. Instead, freeze each cube of zucchini individually in a single layer on a baking sheet lined with a silicone baking mat. Then store as a loose bundle in a freezer bag or container.

To freeze shredded zucchini, squeeze as much liquid out as you can. A freezer-safe ziplock bags can hold 1-2 cups. Flatten bags, label them, and place them in the freezer.

Frozen zucchini is best used in dishes alongside other vegetables, like soups, casseroles, and pasta sauces. Frozen zucchini is less suited for things like stir-fries, steamed vegetable side dishes, or salads. See more on How to Freeze Zucchini here.

Instant Pot Zucchini Recipes

Meghan Markle's Zucchini Pasta

Instant Pot zucchini pasta recipe inspired by Meghan Markle's pasta

Inspired by Meghan Markle's zucchini pasta, this recipe uses only a handful of ingredients that turn into a creamy, flavorful braised zucchini sauce that will make everyone think you slow-cooked it for hours. Get the recipe on the site.

Zucchini Noodles With Garlic, Lemon & Parmesan

This is perfect for hot summer evenings or when you simply don’t have the energy or will to turn up the stove. It’s light, healthy and only takes 10 minutes of your time. Plus, it gives that Sauté key function a new purpose! Your vegetable spiralizer will be your best friend. Get the recipe here.

Instant Pot Ratatouille

Originating in the south of France, ratatouille is a dish of stewed vegetables which was made particularly famous in the movie Ratatouille. This pressure cooker version is ratatouille express. Although it’s not slow cooked and has fewer ingredients for simplicity, it still retains the classic ratatouille flavor and style. Recipe on our blog.

Thai Zucchini & Corn Soup

This Thai-inspired soup with corn and zucchini is perfect all year round but we love making it in summer when fresh seasonal vegetables are at their best. Sweet corn and zucchini are always in abundance and if you’ve got a surplus in the kitchen, this gluten-free, vegan-friendly soup is a great way to use them up. It’s light, healthy and delicious and takes no time at all! Recipe on our blog here.

Creamy Zucchini Soup

It's silky and smooth, delicious yet low in calories even with a touch of cream swirled in. This Instant Pot zucchini soup recipe is vegetarian, gluten-free and great as a starter or a main dish. Get the recipe here.

Zucchini & Cauliflower Baby Food

Treat your babies taste buds and your wallet with this tasty Instant Pot zucchini + cauliflower + potato baby puree. After the baby food is done cooking and fully pureed, just portion it out into small little baby food containers and popped it in the freezer for later. Recipe from Easy Instant Recipes.

Zucchini Pesto (without Pine Nuts)

Using a whole pound of zucchini, this Zucchini Pesto is a wonderful way to add more veggies to a simple meal and put that summer squash to good use in a delicious way! Full of traditional pesto flavors from garlic, basil, Parmesan cheese, and lemon, this easy homemade pesto also has added spinach and is made with almonds instead of pine nuts! Perfect to mix with pasta. Recipe from The Natural Nurturer.

Zucchini with Pesto

A perfect low-carb and Keto summer side dish and if you use purchased basil pesto this is extra quick and easy to make. Recipe from Kalyn's Kitchen.

Zucchini Lasagna (Crisp Lid/Ninja Foodi options)

There are no noodles in this Zucchini Lasagna – just veggies, lean protein, and cheeses! Perfect for anyone who is gluten-free, grain-free, or following a keto or low carb plan. Recipe from Confessions of A Fit Foodie.

Pressure-Cooker Summer Squash

Do you love squash, but tired of fixing plain old squash and cheese? Jazz it up a bit with this recipe that will surely make you fall in love with zucchini all over again. Recipe from Taste of Home

Pressure Cooker Zucchini Basil Soup

A simple soup for all seasons – fresh zucchinis, basil and just a few more ingredients are all that you need to make this delightfully easy soup loved by all. Recipe from My Food Story

Instant Pot Kung Pao Beef

It’s easy Chinese take out at home. Cooking the beef strips for stir fry in the instant pot by themselves is key to the success of this dish in just a matter of 20 minutes. Kung pao beef can be served with steamed white rice or Chinese chow mein fried noodles. Recipe from Mooshu Jenne

Chicken Zucchini Meatballs with Mashed Potatoes

Sometimes you just need something light, healthy, full of vegetables. This is it! It’s quick, only 6 minutes! Fix a big salad on the side while this is cooking and boom! You got a veg-filled, healthy dinner for the family. Recipe from The Bearded Hiker.

Chicken Sausage & Zucchini Stuffed Potatoes

No need to fire up the oven to bake these potatoes. Cooking them in the Instant Pot saves times and cuts down on the power bill. Plus, with this “all-in-one” recipe, you can use your multi-cooker in place of a skillet as well by cooking the chicken sausage and zucchini mixture using the saute function. Recipe from Diabetes Food Hub.

Zucchini Bread Using Instant Pot

Do you have an urge to bake but don't want to heat up the kitchen with the oven? Try your Instant Pot and make this pillowy soft, perfectly spiced, super moist, nutty zucchini bread for favorite breakfast, snack or dessert. Recipe from Ministry of Curry

Chocolate Zucchini Brownies

These zucchini brownies are a terrific after-school snack for the kids. You can successfully get nutritious vegetables into the tummies of your children through these chocolatey gooey treats. Recipe from Life Family & Fun.

Chocolate Zucchini Cake

Moist and fudgy Instant Pot chocolate zucchini cake with luscious chocolate ganache glaze on top. This is a great cake using up summer zucchini (courgette). You can also top it with vanilla or chocolate cream frosting. Recipe from Instant Pot Eats.

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Best Instant Pot Zucchini Recipes

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Author: Ann Fabrizio

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