Are you a fan of summer squash? If so, you’re in luck! Zucchini is one of the most versatile and delicious vegetables out there, and it’s especially amazing when prepared with a plant-based twist. Whether you’re looking for a quick snack or a satisfying meal, we’ve got you covered with these 19 mouth-watering vegan zucchini recipes.
From comfort foods like lasagna and bread to international-inspired dishes like tacos and curry, our roundup of vegan zucchini recipes has something for everyone. And the best part? Each and every one of these tasty treats is completely free from animal products, making them perfect for vegans and non-vegans alike who want to enjoy a healthy and compassionate meal.
So grab your apron, preheat that oven or skillet, and get ready to dive into the wonderful world of vegan zucchini!
Vegan Zucchini Noodles with Pesto
A light and flavorful summer recipe that combines the freshness of zucchini noodles with the richness of homemade pesto.
Ingredients:
– 2 medium zucchinis
– 1/4 cup fresh basil leaves
– 1/4 cup pine nuts (or walnuts)
– 1/2 cup vegan Parmesan cheese, grated
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges, for serving (optional)
Instructions:
1. Spiralize the zucchinis into noodles.
2. In a blender or food processor, combine basil leaves, pine nuts, vegan Parmesan cheese, garlic, salt, and pepper. Blend until smooth.
3. Cook the zucchini noodles in a large skillet with a little water for 3-5 minutes, or until slightly tender.
4. Add the pesto sauce to the zucchini noodles and toss to combine.
5. Serve immediately, garnished with lemon wedges if desired.
Cooking Time: 15 minutes
Crispy Baked Zucchini Fries
Transform zucchinis into a tasty snack by baking them until crispy and golden. This recipe is a healthier alternative to traditional potato fries, packed with nutrients and flavor.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1 tablespoon lemon juice
– 1 teaspoon garlic powder
– Salt, to taste
– Optional: Additional seasonings such as paprika, chili powder, or dried herbs
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Slice zucchinis into long, thin strips, resembling French fries.
3. In a bowl, mix together olive oil, lemon juice, garlic powder, and salt. Add zucchini strips and toss until coated evenly.
4. Arrange zucchini fries in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
6. Remove from oven and season with additional flavorings if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini Bread with Walnuts
Moist and flavorful, this vegan zucchini bread is perfect for a snack or as a side dish. The addition of walnuts adds a nice crunch and nutty flavor.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup maple syrup
– 1/4 cup canola oil
– 1 cup grated zucchini
– 1/2 cup chopped walnuts
– 1 tablespoon apple cider vinegar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flours, baking powder, and salt.
3. In a separate bowl, combine maple syrup, oil, zucchini, walnuts, vinegar, and vanilla extract. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Stuffed Zucchini Boats with Quinoa
These flavorful boats are perfect for a quick and easy dinner or as a healthy lunch option. By filling zucchinis with quinoa, cheese, and herbs, you’ll create a nutritious meal that’s both satisfying and delicious.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides.
3. In a bowl, mix together quinoa, cheese, parsley, garlic, salt, and pepper.
4. Stuff each zucchini boat with the quinoa mixture.
5. Place the stuffed boats on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Zucchini and Chickpea Curry
This flavorful curry is a perfect blend of Indian-inspired spices, tender zucchini, and creamy chickpeas. Serve with basmati rice or naan bread for a satisfying meal.
Ingredients:
– 1 medium zucchini, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until softened, about 3-4 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Add zucchini and chickpeas; stir to combine. Cook for 5 minutes or until zucchini is tender.
5. Stir in coconut milk and season with salt and pepper to taste.
6. Simmer for an additional 2-3 minutes to allow flavors to meld together.
7. Garnish with fresh cilantro, if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini Pancakes
Start your day with a healthy and delicious breakfast by making these moist and flavorful vegan zucchini pancakes. Made with shredded zucchini, oats, and plant-based milk, these pancakes are perfect for a quick and easy morning meal.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup rolled oats
– 1/4 cup all-purpose flour
– 1/4 cup cornstarch
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup plant-based milk (such as almond or soy milk)
– 1 tablespoon lemon juice
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
Instructions:
1. In a large bowl, combine grated zucchini, oats, flour, cornstarch, baking powder, salt, and black pepper.
2. In a separate bowl, whisk together plant-based milk, lemon juice, and garlic powder.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes total
Grilled Zucchini with Herb Marinade
A flavorful and refreshing summer side dish that’s perfect for barbecues or weeknight dinners. This recipe combines the natural sweetness of zucchini with the brightness of fresh herbs.
Ingredients:
– 4 medium-sized zucchinis
– 1/2 cup olive oil
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, parsley, garlic, and lemon juice.
3. Brush both sides of the zucchinis with the herb marinade.
4. Place the zucchinis on the grill and cook for 3-5 minutes per side, or until tender and lightly charred.
5. Season with salt and pepper to taste.
6. Serve warm, garnished with additional parsley if desired.
Cooking Time: 10-12 minutes
Vegan Zucchini Lasagna
A delicious twist on classic lasagna, this vegan version replaces traditional noodles with thinly sliced zucchinis and packs a flavorful punch. Perfect for a comforting meal or a satisfying dinner party.
Ingredients:
– 2 medium zucchinis
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup ricotta cheese alternative (such as tofu or soy yogurt)
– 1 cup vegan mozzarella shreds
– 1/4 cup chopped fresh parsley
– 1 tsp dried basil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into 1/8-inch thick rounds.
3. In a large skillet, heat the olive oil over medium-high. Add the zucchini slices and cook for 3-4 minutes per side, or until tender. Set aside.
4. In a separate bowl, combine the marinara sauce, ricotta alternative, vegan mozzarella shreds, parsley, basil, salt, and pepper. Mix well.
5. In a 9×13-inch baking dish, create a layer of zucchini slices. Top with the sauce mixture, then repeat for two more layers.
6. Bake for 30-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Zucchini and Corn Fritters
Perfect for a warm-weather gathering or as a tasty snack, these crispy fritters are packed with the flavors of zucchini, corn, and herbs. With minimal ingredients and effort, you’ll be enjoying these delightful treats in no time!
Ingredients:
– 1 medium zucchini, grated
– 1 cup fresh corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 egg, lightly beaten
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together flour, paprika, salt, and baking powder.
3. Add grated zucchini, corn kernels, olive oil, and egg. Mix until just combined.
4. Using wet hands, shape mixture into 8-10 patties.
5. Place fritters on a baking sheet lined with parchment paper.
6. Bake for 20-25 minutes or until golden brown.
7. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Creamy Vegan Zucchini Soup
This refreshing summer soup is a perfect way to enjoy the flavors of zucchini without sacrificing creaminess. With just a few simple ingredients and quick cooking time, you’ll be sipping on this deliciousness in no time!
Ingredients:
– 2 medium zucchinis, chopped
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy cream (such as soy or almond milk)
– 1 teaspoon dried basil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
2. Add the chopped zucchini and cook for an additional 5 minutes, or until tender.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10-12 minutes.
4. Use an immersion blender or transfer the soup to a blender; puree until smooth.
5. Stir in the non-dairy cream and dried basil. Season with salt and pepper, to taste.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 20-22 minutes
Vegan Zucchini Muffins with Chocolate Chips
Vegan Zucchini Muffins with Chocolate Chips: A delicious and moist treat that’s perfect for snacking or sharing.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup grated zucchini
– 1/2 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. In a large bowl, combine applesauce, oil, and vanilla extract. Stir in grated zucchini.
4. Add dry ingredients to wet ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Zucchini and Black Bean Tacos
This recipe combines the freshness of zucchini with the richness of black beans, all wrapped up in a crispy taco shell. Perfect for a quick and easy dinner or lunch.
Ingredients:
– 1 medium zucchini, diced
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, shredded cheese, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the diced zucchini and cook until tender, about 5 minutes.
5. Stir in the black beans, cumin, salt, and pepper.
6. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble the tacos by spooning the zucchini and black bean mixture onto a tortilla and adding desired toppings.
Cooking Time: 15-20 minutes
Vegan Zucchini Stir-Fry with Tofu
Vegan Zucchini Stir-Fry with Tofu Recipe
This quick and easy vegan recipe combines the flavors of sautéed zucchini, crispy tofu, and savory soy sauce for a nutritious and delicious meal.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 block extra-firm tofu, drained and cut into small cubes
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Optional: chopped scallions or cilantro for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu cubes and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the zucchini slices to the pan and cook until tender, about 5-6 minutes.
4. In a small bowl, whisk together soy sauce and sesame oil. Pour into the pan with the zucchini and stir to combine.
5. Return the tofu to the pan and stir-fry everything together for an additional minute.
6. Season with salt and pepper to taste. Garnish with chopped scallions or cilantro if desired.
Cooking Time: 12-15 minutes
Spiralized Zucchini Salad with Avocado
Add a burst of fresh flavor to your meal with this simple and refreshing spiralized zucchini salad, topped with creamy avocado.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado, diced
– 1/4 cup red onion, thinly sliced
– 1/4 cup crumbled feta cheese (optional)
– 2 tbsp olive oil
– 1 tbsp lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create long strands of zucchini.
2. In a large bowl, combine the spiralized zucchini, red onion, and feta cheese (if using).
3. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over the zucchini mixture and toss to combine.
4. Top with diced avocado and garnish with parsley leaves.
5. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Vegan Zucchini Burgers
Transform your backyard barbecues with these moist and flavorful vegan zucchini burgers, perfect for a meatless alternative. This recipe combines the natural sweetness of zucchini with savory spices and grains for a truly satisfying patty.
Ingredients:
– 2 medium zucchinis
– 1/4 cup rolled oats
– 1/4 cup cooked brown rice
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 tablespoon soy sauce (optional)
– Your favorite burger toppings
Instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a large bowl, combine zucchinis, oats, brown rice, olive oil, onion, garlic, smoked paprika, salt, and pepper. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Cook for 4-5 minutes per side, or until golden brown and crispy.
5. Serve on a bun with your favorite toppings.
Cooking Time: 8-12 minutes
Roasted Zucchini with Garlic and Lemon
Roasted Zucchini with Garlic and Lemon: A flavorful and healthy side dish that brings out the best in summer’s bounty!
Ingredients:
– 2-3 medium zucchinis, sliced into 1/4-inch thick rounds
– 4 cloves of garlic, minced
– 2 tablespoons olive oil
– 1 lemon, juiced (about 2 tablespoons)
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss zucchini slices with olive oil, garlic, salt, and pepper until well coated.
3. Spread the zucchini mixture in a single layer on a baking sheet lined with parchment paper.
4. Roast for 20-25 minutes or until tender and lightly caramelized.
5. Remove from the oven and squeeze lemon juice over the zucchini.
6. Garnish with fresh herbs, if desired. Serve warm.
Cooking Time: 20-25 minutes
Vegan Zucchini Alfredo Pasta
Experience the creamy comfort of traditional fettuccine alfredo without the dairy. This vegan version swaps out heavy cream for a cashew-based sauce, perfectly capturing the rich and velvety essence of this classic pasta dish.
Ingredients:
– 1 pound fettuccine
– 2 medium zucchinis, spiralized
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook fettuccine according to package instructions. Drain and set aside.
2. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, and garlic powder. Blend until smooth and creamy.
3. Add the blended mixture to a saucepan with 1/4 cup water over medium heat. Whisk constantly for 2-3 minutes or until the sauce thickens slightly.
4. Stir in spiralized zucchini and cooked fettuccine. Season with salt, pepper, and additional lemon juice if needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Zucchini and Potato Hash
This recipe combines the flavors of zucchini, potatoes, and onions to create a crispy and savory hash perfect for breakfast or brunch. With minimal prep time and simple cooking steps, this dish is sure to become a favorite.
Ingredients:
– 2 large zucchinis, diced
– 2 large potatoes, peeled and diced
– 1 medium onion, diced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese (for an extra burst of flavor)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the diced potatoes and cook for an additional 5-6 minutes, or until they start to brown.
4. Add the diced zucchinis and cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
5. Season with salt and pepper to taste. If using cheese, sprinkle on top and let melt before serving.
Cooking Time: 15-20 minutes
Vegan Chocolate Zucchini Cake
Moist and decadent, this vegan chocolate zucchini cake is a game-changer for those looking to satisfy their sweet tooth without compromising on taste or ingredients. Perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup canola oil
– 2 large eggs, replaced by: 2 flax eggs*
– 1 medium zucchini, grated (about 1 cup)
– 1 teaspoon vanilla extract
– 1 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a large bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another bowl, combine sugar, applesauce, oil, flax eggs, zucchini, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Melt chocolate chips in a microwave-safe bowl (30-second intervals, stirring between each interval). Allow to cool slightly before folding into the cake batter.
6. Divide the batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean. Let cool before serving.
*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes to thicken before using in place of eggs.
Summary
Get ready to sink your teeth into these 19 mouthwatering vegan zucchini recipes, perfect for every meal! From breakfast to dinner and even dessert, this versatile summer squash is transformed into everything from crispy fries and bread to savory curries and lasagnas. Discover how to make vegan zucchini noodles with pesto, stuffed zucchini boats with quinoa, and many more innovative dishes that are sure to please both vegans and non-vegans alike. Treat your taste buds to a summer of flavor and creativity with these 19 delicious vegan zucchini recipes!
