Are you looking for some delicious and healthy ways to incorporate more vegetables into your meals? Look no further! Zucchini, a popular summer squash, is incredibly versatile and can be used in a wide variety of dishes. From savory main courses to sweet treats, we’ve rounded up 18 mouth-watering vegetarian zucchini recipes that are sure to please even the pickiest eaters.
In this article, we’ll explore everything from classic comfort foods like lasagna and muffins, to international-inspired dishes like curry and enchiladas. Whether you’re a busy professional looking for quick and easy meals, or a foodie seeking new culinary adventures, we’ve got you covered. So grab your favorite zucchini recipes and get cooking!
Zucchini Fritters with Garlic Yogurt Dip
These crispy and flavorful zucchini fritters are the perfect snack or side dish, served alongside a tangy and creamy garlic yogurt dip. With just a few simple ingredients and steps, you’ll be enjoying this delicious treat in no time.
Ingredients:
– 2 medium zucchinis, grated
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 cup plain Greek yogurt
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
Instructions:
1. In a bowl, combine zucchini, flour, salt, pepper, and garlic powder.
2. Mix well to combine.
3. Heat about 1 inch of oil in a large skillet over medium-high heat.
4. Using a spoon, drop small balls of the zucchini mixture into the oil, flattening slightly with a spatula.
5. Cook for 3-4 minutes or until golden brown, flipping halfway through.
6. Remove from oil and place on paper towels to drain excess oil.
Garlic Yogurt Dip:
1. In a bowl, combine Greek yogurt, garlic, and lemon juice.
2. Mix well to combine.
3. Serve chilled with zucchini fritters.
Cooking Time: 15-20 minutes
Vegetarian Zucchini Lasagna
A classic Italian dish gets a fresh twist with the addition of zucchini and rich tomato sauce.
Ingredients:
– 8 lasagna noodles
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 cups marinara sauce (homemade or store-bought)
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, sauté zucchini slices in a little olive oil until tender and lightly browned. Season with salt and pepper.
4. In a separate bowl, combine ricotta cheese, egg, and a pinch of salt. Mix well.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles on top.
6. Spread half of the zucchini mixture over the noodles, followed by half of the ricotta cheese mixture and half of the mozzarella cheese. Sprinkle with Parmesan cheese.
7. Repeat layers: noodles, marinara sauce, zucchini mixture, ricotta cheese mixture, and mozzarella cheese. Top with chopped basil leaves (if using).
8. Bake for 35-40 minutes or until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Zucchini Noodles with Pesto Sauce
This recipe brings together the best of summer flavors – fresh zucchini noodles, rich pesto sauce, and a hint of garlic. It’s a quick and easy meal that’s perfect for a warm evening or a light lunch.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto sauce (or store-bought)
– 2 cloves of garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat a large skillet or sauté pan over medium-high heat.
2. Spiralize the zucchinis into noodle-like strands.
3. Add the zucchini noodles to the preheated pan and cook for 3-4 minutes, or until slightly tender.
4. Add the pesto sauce, garlic, salt, and pepper to the pan. Stir well to combine.
5. Cook for an additional 1-2 minutes, stirring frequently, until the flavors have melded together.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Stuffed Zucchini Boats with Quinoa
This recipe is a delicious and nutritious twist on traditional stuffed zucchinis. By using quinoa instead of breadcrumbs, we add protein and fiber to the dish while keeping it light and flavorful.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 lime, cut into wedges (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, black beans, red bell pepper, cilantro, garlic, and olive oil.
4. Stuff each zucchini boat with the quinoa mixture and place on a baking sheet lined with parchment paper.
5. Bake for 25-30 minutes or until the zucchinis are tender and the filling is heated through.
6. Serve warm, garnished with lime wedges if desired.
Cooking Time: 25-30 minutes
Zucchini and Cheese Muffins
A delicious and moist muffin recipe that combines the flavors of zucchini, cheese, and spices, perfect for a quick breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup grated cheddar cheese
– 1/2 cup chopped fresh zucchini
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1 large egg
– 1/2 cup milk
– 2 tablespoons butter, melted
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, sugar, cheese, zucchini, salt, and baking powder.
3. In a large bowl, whisk together egg, milk, and melted butter.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Grilled Zucchini with Lemon Herb Marinade
This refreshing summer recipe brings out the natural sweetness of zucchinis while infusing them with bright, citrusy flavors. Perfect for a quick and easy side dish or light lunch.
Ingredients:
– 4 medium zucchinis
– 1/2 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, garlic, olive oil, parsley, and dill.
3. Slice zucchinis into 1/4-inch thick rounds.
4. Brush both sides of the zucchini with the marinade, making sure they’re evenly coated.
5. Grill zucchinis for 2-3 minutes per side, or until tender and slightly charred.
6. Season with salt and pepper to taste.
7. Serve warm or at room temperature.
Cooking Time: 8-10 minutes
Zucchini and Corn Chowder
Warm up with this comforting summer soup that highlights the flavors of zucchini, corn, and herbs.
Ingredients:
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, zucchini, corn, thyme, and paprika. Cook, stirring occasionally, for 10-12 minutes or until zucchini is tender.
3. Pour in chicken broth and bring to a simmer. Reduce heat to low and let soup cook for 15-20 minutes.
4. Use an immersion blender (or transfer soup to a blender) to puree the soup to desired consistency.
5. If using, stir in heavy cream or half-and-half. Season with salt and pepper to taste.
6. Serve warm, garnished with chopped fresh herbs if desired.
Cooking Time: 35-40 minutes
Zucchini and Carrot Fritters
These flavorful fritters are a great way to enjoy the sweet flavors of zucchini and carrots during any season. Perfect as an appetizer, side dish, or snack.
Ingredients:
– 1 medium zucchini, grated
– 2 medium carrots, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1 egg, lightly beaten
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
Instructions:
1. In a bowl, combine zucchini, carrots, flour, and cornstarch.
2. Add the egg and mix until well combined.
3. Season with salt and pepper to taste.
4. Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat.
5. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
6. Cook for 2-3 minutes on each side or until golden brown.
7. Drain fritters on paper towels and serve hot.
Cooking Time: 10-12 minutes (4-6 fritters at a time)
Zucchini and Tomato Gratin
A flavorful and healthy twist on the classic gratin, this recipe combines tender zucchini and juicy tomatoes with a hint of garlic and parmesan cheese.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 3 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup grated parmesan cheese
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and sauté for 1 minute.
3. Add the zucchini slices and cook until tender, about 5 minutes per side.
4. Transfer the cooked zucchini to a 9×13-inch baking dish.
5. Top with diced tomatoes, salt, and pepper.
6. Sprinkle parmesan cheese over the top.
7. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Zucchini and Chickpea Curry
This flavorful curry is a delightful combination of tender zucchini, creamy chickpeas, and aromatic spices. Perfect for a quick weeknight dinner or as a healthy lunch option.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, diced
– 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, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Add zucchini, chickpeas, cumin, curry powder, turmeric, salt, and pepper. Cook for 5-7 minutes or until zucchini is tender.
5. Stir in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry simmer for 10-15 minutes, stirring occasionally.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Zucchini and Spinach Stuffed Shells
This recipe combines the flavors of zucchini, spinach, and ricotta cheese to create a unique twist on traditional stuffed shells. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 jumbo pasta shells
– 1 medium zucchini, cooked and mashed
– 1 cup fresh spinach leaves, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Marinara sauce (homemade or store-bought)
– Shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package instructions.
3. In a mixing bowl, combine mashed zucchini, chopped spinach, ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
4. Stuff each cooked pasta shell with the zucchini-spinach mixture.
5. Place stuffed shells in a baking dish and top with marinara sauce and shredded mozzarella cheese (if using).
6. Bake for 20-25 minutes or until shells are lightly browned and filling is heated through.
Cooking Time: 20-25 minutes
Zucchini and Potato Pancakes
A delicious and healthy twist on traditional pancakes, these zucchini and potato pancakes are perfect for a quick breakfast or brunch.
Ingredients:
– 1 medium zucchini, grated
– 2 large potatoes, peeled and grated
– 1 onion, finely chopped
– 2 eggs
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. In a bowl, combine zucchini, potatoes, onion, eggs, flour, salt, and pepper. Mix well.
2. Heat the olive oil in a non-stick skillet or griddle over medium heat.
3. Using a spoon, drop small amounts of the mixture onto the skillet, about 1/4 cupfuls.
4. Cook for 3-4 minutes on each side, until golden brown and crispy.
5. Serve warm with your favorite toppings, such as sour cream, applesauce, or maple syrup.
Cooking Time: 15-20 minutes
Zucchini and Basil Soup
This vibrant soup is a perfect way to celebrate the flavors of summer. With its creamy texture, subtle sweetness, and hint of basil, it’s sure to become a new favorite.
Ingredients:
– 2 medium zucchinis
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– 4 cups vegetable broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the zucchinis, basil, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the zucchinis are tender.
3. Use an immersion blender (or transfer the soup to a blender) to puree the soup until smooth.
4. If desired, stir in heavy cream or half-and-half to add richness.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Zucchini and Goat Cheese Tart
This refreshing tart is a perfect combination of flavors and textures, ideal for warm weather gatherings. The sweetness of the zucchini pairs beautifully with the tanginess of goat cheese, all wrapped up in a flaky pastry crust.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 medium zucchinis, sliced into 1/8-inch thick rounds
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Arrange zucchini slices in a single layer, leaving a 1-inch border around the edges.
4. Crumble goat cheese over the zucchini.
5. Drizzle with olive oil and season with salt and pepper.
6. Roll out remaining pastry to fit the tart, pressing edges to seal.
7. Brush top with egg wash (beaten egg mixed with 1 tablespoon water).
8. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Zucchini and Black Bean Enchiladas
This vegetarian enchilada recipe combines the flavors of roasted zucchini, black beans, and melted cheese for a satisfying and healthy meal.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 can (15 ounces) black beans, drained and rinsed
– 1 onion, diced
– 1 red bell pepper, diced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– Enchilada sauce (homemade or store-bought)
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast zucchini and onion in a bowl with olive oil, cumin, paprika, salt, and pepper for 15-20 minutes, or until tender.
3. In a separate pan, heat black beans and red bell pepper over medium heat until warmed through.
4. Assemble enchiladas by dipping tortillas in enchilada sauce and filling with roasted zucchini mixture and black bean mixture.
5. Top with shredded cheese and bake for 15-20 minutes, or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Zucchini and Mushroom Stir-Fry
This recipe is a quick and flavorful vegetarian dish that combines the sweetness of zucchini with the earthiness of mushrooms. It’s perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 medium-sized zucchini, sliced into thin strips
– 1 cup mixed mushrooms (such as button, cremini, and shiitake), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and cook until translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the zucchini and cook until tender, about 3-4 minutes.
5. Stir in the garlic, soy sauce, salt, and pepper.
6. Serve hot, garnished with green onions if desired.
Cooking Time: 15-20 minutes
Zucchini and Ricotta Stuffed Peppers
This recipe combines the sweetness of roasted peppers with the creamy richness of zucchini and ricotta. Perfect for a light yet satisfying meal, these stuffed peppers are sure to become a new favorite.
Ingredients:
– 4 large bell peppers, any color
– 2 medium zucchinis, sliced
– 1 cup whole-milk ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a bowl, combine zucchini, ricotta cheese, Parmesan cheese, and olive oil. Mix well.
4. Stuff each pepper with the zucchini mixture, filling to the top.
5. Place the stuffed peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes or until the peppers are tender.
Cooking Time: 40-45 minutes
Zucchini and Sweet Potato Hash
This recipe combines the natural sweetness of sweet potatoes with the subtle flavor of zucchini, resulting in a deliciously savory hash perfect for breakfast, lunch, or dinner.
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 medium zucchini, spiralized
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or chopped fresh herbs (e.g., parsley, cilantro)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper until coated.
3. Spread sweet potatoes on a baking sheet in a single layer. Roast for 20-25 minutes or until tender.
4. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
5. Add spiralized zucchini to the skillet; cook, stirring occasionally, until tender, about 10-12 minutes.
6. Combine roasted sweet potatoes with cooked zucchini mixture. Season with salt and pepper to taste. If desired, sprinkle with feta cheese or fresh herbs.
Cooking Time: About 40-45 minutes total
Summary
Get ready to savor the flavor with these 18 delicious vegetarian zucchini recipes! From savory dishes like Zucchini Fritters with Garlic Yogurt Dip and Vegetarian Zucchini Lasagna, to sweet treats like Zucchini and Cheese Muffins and Zucchini and Goat Cheese Tart, there’s something for every taste bud. Explore international flavors with Grilled Zucchini with Lemon Herb Marinade or try comfort foods like Zucchini Noodles with Pesto Sauce. Plus, many of these recipes are quick and easy to make! Discover the endless possibilities of zucchini and start cooking today!
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