Are you looking for a flavorful and healthy addition to your meal routine? Look no further than the humble zucchini! This versatile summer squash can be used in a wide variety of dishes, from savory main courses to sweet treats. And with its low calorie count and high nutrient profile, it’s a great choice for anyone trying to eat more healthfully.
But what really sets zucchini apart is its incredible versatility. Whether you like it grilled, roasted, sautéed, or spiralized into noodles, there’s no denying the appeal of this delicious and nutritious vegetable. And with veganism on the rise, we’re excited to share 18 flavorful vegan zucchini recipes that will keep your taste buds dancing all summer long.
Vegan Zucchini Fritters with Chickpea Flour
Vegan Zucchini Fritters with Chickpea Flour: A crispy and flavorful twist on traditional fritters, using chickpea flour as a binding agent and zucchini for added moisture and nutrition. Perfect as a snack or side dish.
Ingredients:
– 1 cup chickpea flour
– 1/2 cup grated zucchini
– 1/4 cup cornstarch
– 1/4 cup water
– 1 tablespoon lemon juice
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 cup chopped fresh parsley
Instructions:
1. In a large bowl, combine chickpea flour, grated zucchini, cornstarch, and water. Mix until smooth.
2. Add lemon juice, salt, black pepper, and garlic powder. Stir to combine.
3. Using your hands, shape the mixture into small patties (about 1/4 cup each).
4. Heat a non-stick skillet or griddle over medium heat. Cook fritters for 4-5 minutes on each side, until golden brown.
5. Serve hot with chopped parsley and your favorite dipping sauce.
Cooking Time: Approximately 12-15 minutes per batch (depending on the number of fritters).
Creamy Vegan Zucchini Soup with Coconut Milk
A refreshing summer soup that’s perfect for a light and satisfying meal. This creamy vegan zucchini soup is infused with the rich flavor of coconut milk, making it a delicious and comforting treat.
Ingredients:
– 2 medium zucchinis
– 1 small onion
– 3 cloves garlic
– 1 can (14 oz) diced tomatoes
– 2 cups vegetable broth
– 1/4 cup coconut milk
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the zucchinis, diced tomatoes, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20 minutes or until the zucchinis are tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the mixture until smooth.
4. Stir in the coconut milk and season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Vegan Zucchini Noodles with Avocado Pesto
Savor the taste of summer with this refreshing vegan recipe that combines zucchini noodles with a creamy avocado pesto. Perfect for hot days, this dish is light, flavorful, and packed with nutrients.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh basil leaves
– 2 cloves garlic
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Optional: nutritional yeast for an extra cheesy flavor
Instructions:
1. Preheat your spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a blender, combine avocado, basil, garlic, lemon juice, salt, and pepper. Blend until smooth.
3. Toss the zucchini noodles with the avocado pesto, adjusting seasoning as needed.
4. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 15 minutes
Grilled Vegan Zucchini Skewers with Chimichurri
Elevate your summer grilling game with these flavorful and refreshing vegan zucchini skewers, paired with a tangy and herby chimichurri sauce.
Ingredients:
– 4 medium zucchinis, sliced into 1-inch thick rounds
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together olive oil, parsley, oregano, garlic, and lemon juice.
3. Add zucchini slices to the bowl and toss to coat with the marinade.
4. Thread 3-4 zucchini slices onto each skewer.
5. Brush grill with remaining marinade.
6. Grill skewers for 8-10 minutes, turning occasionally, until tender and lightly charred.
7. Serve warm with chimichurri sauce (see below).
Chimichurri Sauce:
– Mix together chopped parsley, oregano, garlic, lemon juice, salt, and pepper in a bowl.
– Drizzle with olive oil to desired consistency.
Cooking Time: 10-12 minutes
Vegan Zucchini Bread with Walnuts and Cinnamon
Moist and flavorful, this vegan zucchini bread is perfect for a healthy snack or breakfast on-the-go. With the added crunch of walnuts and warmth of cinnamon, you’ll be hooked!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup canned pumpkin puree
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/2 cup chopped walnuts
– 2 medium zucchinis, grated
– 1 egg replacement (such as flax or chia eggs)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, almond milk, oil, baking powder, and salt.
3. Add cinnamon, walnuts, and zucchini; mix until combined.
4. Use egg replacement according to package instructions.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Stuffed Vegan Zucchini Boats with Quinoa and Lentils
Transform zucchinis into a flavorful and nutritious boat by filling them with a savory quinoa and lentil mixture. Perfect as a main dish or side, this recipe is sure to please!
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup cooked lentils
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together quinoa, lentils, olive oil, onion, garlic, cumin, salt, and pepper.
4. Stuff each zucchini boat with the quinoa-lentil mixture, dividing it evenly among the four boats.
5. Place the stuffed zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Vegan Zucchini Lasagna with Cashew Cheese
This plant-based take on classic lasagna is a game-changer for vegan comfort food lovers. With the creamy richness of cashew cheese and the subtle sweetness of sautéed zucchini, this dish will become a staple in your kitchen.
Ingredients:
– 8-10 lasagna noodles
– 2 medium zucchinis, sliced into thin rounds
– 1 cup raw cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce (homemade or store-bought)
– 1 cup vegan ricotta cheese alternative (see note)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and black pepper. Blend until smooth and creamy.
4. Spread a layer of marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Spread half of the cashew cheese mixture over the noodles, followed by half of the sautéed zucchini slices.
6. Repeat layers and bake for 30-40 minutes, or until the cheese is golden brown and bubbly.
Note: For vegan ricotta cheese alternative, use a store-bought brand or make your own using tofu, nutritional yeast, and lemon juice.
Spicy Vegan Zucchini Stir-Fry with Tofu
This recipe combines the freshness of zucchini with the spiciness of Korean chili flakes, all wrapped up in a flavorful and textured vegan dish. Perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium zucchini, sliced into thin strips
– 1/2 cup firm tofu, cut into small cubes
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon Gochugaru (Korean chili flakes)
– 1 teaspoon grated fresh ginger
– Salt and pepper to taste
– Chopped green onions and toasted sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown, about 3-4 minutes. Remove from the pan and set aside.
3. Add the zucchini to the pan and cook until tender, about 4-5 minutes.
4. In a small bowl, whisk together soy sauce, rice vinegar, Gochugaru, and ginger. Pour the mixture over the zucchini and stir-fry for an additional minute.
5. Return the tofu to the pan and stir-fry everything together.
6. Season with salt and pepper to taste.
7. Garnish with green onions and toasted sesame seeds, if desired.
Cooking Time: 15-20 minutes
Vegan Zucchini Muffins with Blueberries
Moist and flavorful, these vegan zucchini muffins are packed with nutritious ingredients and sweetened with juicy blueberries. Perfect for a quick breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup plain vegan yogurt
– 1 large egg replacement (such as Ener-G Egg Replacer or flax eggs)
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp ground cinnamon
– 1/2 cup grated zucchini
– 1 cup fresh or frozen blueberries
– 1 tbsp coconut oil, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, and baking powder.
3. In a separate bowl, combine applesauce, yogurt, egg replacement, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in zucchini and blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Roasted Vegan Zucchini with Garlic and Herbs
This recipe brings out the natural sweetness of zucchini by roasting it to perfection, infusing it with aromatic garlic and herbs. Perfect as a side dish or added to salads, sandwiches, and wraps.
Ingredients:
– 2 medium-sized zucchinis
– 3 cloves of garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried oregano
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the zucchinis into 1-inch slices.
3. In a bowl, toss together zucchini, garlic, olive oil, thyme, oregano, salt, and pepper until well coated.
4. Spread the mixture on a baking sheet lined with parchment paper.
5. Roast for 20-25 minutes or until tender and lightly caramelized.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini Pancakes with Maple Syrup
A delicious and healthy twist on traditional pancakes, these vegan zucchini pancakes are perfect for a weekend brunch or breakfast on-the-go. Made with shredded zucchini, whole wheat flour, and maple syrup, they’re a tasty way to get your daily dose of greens.
Ingredients:
– 1 medium zucchini, grated
– 1 cup whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1 tablespoon maple syrup
– Vegetable oil or cooking spray for greasing
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, combine grated zucchini, flour, oats, sugar, baking powder, and salt.
3. Add non-dairy milk and mix until smooth batter forms.
4. Brush the skillet with vegetable oil or cooking spray.
5. Using 1/4 cup measuring cups, scoop batter onto the skillet.
6. Cook for 2-3 minutes or until bubbles appear on surface.
7. Flip and cook for an additional 1-2 minutes or until golden brown.
8. Serve warm with maple syrup drizzled over the top.
Cooking Time: 4-5 minutes per batch
Vegan Zucchini and Chickpea Curry
This vibrant curry is a flavorful and nutritious twist on traditional Indian dishes, perfect for a quick weeknight dinner or a special occasion. The combination of tender zucchini, creamy chickpeas, and aromatic spices will leave you wanting more.
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
– 1/4 teaspoon cayenne pepper (optional)
– Salt and pepper, to taste
– 1 can coconut milk (14 oz), full-fat
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add zucchini, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook, stirring occasionally, for 10-12 minutes or until zucchini is tender.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low; let curry simmer for 5-7 minutes or until heated through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve over basmati rice or with naan bread.
Cooking Time: 25-30 minutes
Vegan Zucchini Tart with Almond Crust
This refreshing summer tart is a perfect blend of flavors and textures, featuring a delicate almond crust, creamy zucchini filling, and a touch of lemon zest. It’s an ideal vegan dessert for warm weather gatherings.
Ingredients:
– 1 1/2 cups almonds
– 1/4 cup rolled oats
– 1/4 cup maple syrup
– 1/4 teaspoon salt
– 1/2 cup unsweetened non-dairy yogurt
– 1 medium zucchini, grated
– 1/4 cup lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a food processor, blend almonds, oats, maple syrup, and salt until coarsely chopped.
3. Press the mixture into a 9-inch tart pan with a removable bottom.
4. In a separate bowl, combine zucchini, lemon juice, olive oil, salt, and pepper.
5. Pour the zucchini mixture into the almond crust.
6. Bake for 35-40 minutes or until the filling is tender and the crust is lightly browned.
7. Let cool before serving.
Cooking Time: 35-40 minutes
Vegan Zucchini Pizza Crust with Tomato Toppings
Transform your pizza game with this innovative vegan crust, made from zucchinis! This recipe yields a crispy and flavorful base topped with rich tomato goodness.
Ingredients:
– 2 medium zucchinis
– 1/2 cup whole wheat flour
– 1/4 cup cornmeal
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup vegan mozzarella shreds (optional)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Grate the zucchinis and place them in a clean dishcloth.
3. In a separate bowl, mix together flour, cornmeal, and salt.
4. Add the olive oil to the dry ingredients and stir until well combined.
5. Squeeze the grated zucchini into the bowl, mixing until a dough forms.
6. Divide the dough into 2-3 portions, depending on desired crust thickness.
7. Roll out each portion into a circle or rectangle shape.
8. Place the crusts on a baking sheet lined with parchment paper.
9. Top with crushed tomatoes and vegan mozzarella shreds (if using).
10. Bake for 20-25 minutes, or until the crust is golden brown.
Cooking Time: 20-25 minutes
Vegan Zucchini and Corn Chowder
A warm and comforting vegan chowder that’s perfect for a cozy night in, packed with the flavors of zucchini, corn, and aromatic spices.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, chopped
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little water until tender.
2. Add the zucchinis and cook for 3-4 minutes or until they start to soften.
3. Stir in the corn kernels, vegetable broth, smoked paprika, and cumin. Bring to a simmer.
4. Reduce heat and let cook for 15-20 minutes or until the flavors have melded together and the zucchinis are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini Brownies with Dark Chocolate
Rich and fudgy vegan brownies packed with the goodness of zucchini and dark chocolate – a perfect treat for any occasion!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/2 cup granulated sugar
– 1/4 cup unsalted vegan butter, melted
– 2 large eggs, replaced by 2 flax eggs*
– 1 medium zucchini, grated
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease an 8-inch square baking pan.
2. In a medium bowl, whisk together flour, cocoa powder, and sugar.
3. In a large bowl, combine melted butter, flax eggs, grated zucchini, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in dark chocolate chips.
6. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
7. Let cool completely before cutting into squares.
Cooking Time: 25-30 minutes
Vegan Zucchini and Mushroom Risotto
This creamy risotto is a perfect blend of summer flavors, featuring tender zucchini and earthy mushrooms in a rich vegetable broth. With just a few simple steps, you’ll be enjoying this comforting dish in no time.
Ingredients:
– 1 medium zucchini, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth, warmed
– 1/2 cup Arborio rice
– 1 tablespoon vegan white wine (optional)
– 2 teaspoons dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high. Add onion and garlic; cook until softened.
2. Add mushrooms; cook until they release their moisture and start to brown.
3. Add zucchini; cook for 2-3 minutes or until tender.
4. Stir in Arborio rice, cooking for 1 minute.
5. Add broth, one cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. If using wine, add it after 3 cups of broth have been absorbed.
7. Season with thyme, salt, and pepper to taste.
8. Serve hot, garnished with parsley if desired.
Cooking Time: Approximately 20-25 minutes
Vegan Zucchini Wraps with Hummus and Greens
This refreshing recipe combines the sweetness of zucchini with the creaminess of hummus, all wrapped up in a crunchy green bundle. Perfect for a quick lunch or snack.
Ingredients:
– 4-6 medium-sized zucchinis
– 1/2 cup vegan hummus
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint leaves
– Salt and pepper to taste
– Optional: 1/4 cup crumbled vegan feta cheese (such as tofu-based or nutritional yeast)
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Slice the zucchinis into 1/4-inch thick rounds.
3. Brush both sides of the zucchini slices with water and season with salt and pepper.
4. Grill the zucchinis for about 3-4 minutes per side, until tender and slightly charred.
5. Spread a tablespoon of hummus on each zucchini slice.
6. Top with chopped parsley and mint leaves.
7. Roll up the zucchini slices tightly to form wraps.
8. Serve immediately, garnished with additional herbs if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to indulge in a world of flavors with these 18 delicious vegan zucchini recipes! From savory dishes like Vegan Zucchini Fritters with Chickpea Flour and Grilled Vegan Zucchini Skewers with Chimichurri, to sweet treats like Vegan Zucchini Muffins with Blueberries and Vegan Zucchini Brownies with Dark Chocolate, there’s something for everyone. Discover a variety of creative ways to enjoy zucchini in these healthy and mouth-watering recipes.
