Summer is finally here, and what better way to celebrate than with a refreshing plate of zucchini goodness? Zucchini is one of those versatile vegetables that can be used in a variety of dishes, from savory stir-fries to sweet baked goods. As we dive into the warmer months, it’s time to get creative with our favorite summer squash. In this article, we’ll explore 20 delicious vegan zucchini recipes that are perfect for hot summer days and nights. Whether you’re a seasoned vegan or just looking for some new plant-based inspiration, these mouthwatering dishes are sure to satisfy your cravings.
From creamy pasta sauces to crispy fritters and flavorful salads, our collection of vegan zucchini recipes has something for everyone. So grab your apron, fire up the grill, and get ready to indulge in the sweet taste of summer with these 20 amazing vegan zucchini recipes!
Vegan Zucchini Noodles with Avocado Pesto
A creamy and nutritious twist on traditional pasta, this recipe transforms zucchinis into noodles and pairs them with a rich avocado pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1 ripe avocado
– 1/4 cup fresh basil leaves
– 1/2 lemon, juiced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchinis into noodle-like strands.
3. Place the noodles on a baking sheet lined with parchment paper. Drizzle with a little olive oil and season with salt and pepper. Roast for 15-20 minutes, or until slightly tender.
4. In a blender or food processor, combine avocado, basil leaves, lemon juice, garlic, and salt and pepper to taste. Blend until smooth and creamy.
5. Combine the roasted zucchini noodles with the avocado pesto sauce. Toss to coat.
6. Serve immediately, garnished with additional basil leaves if desired.
Cooking Time: 20-25 minutes
Spicy Thai Peanut Zucchini Stir-Fry
Experience the bold flavors of Thailand with this spicy and savory stir-fry, featuring zucchini as the star ingredient.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 2 tablespoons peanut oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon Thai red curry paste
– 1 cup mixed bell peppers (any color), sliced
– 1/2 cup crunchy peanuts or cashews
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the peanut oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger; cook until the onion is translucent (3-4 minutes).
3. Add the zucchini, bell peppers, and curry paste; stir-fry for 5-6 minutes or until the vegetables are tender-crisp.
4. Stir in the peanuts or cashews and cook for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 15-18 minutes
Crispy Vegan Zucchini Fritters
A delicious twist on traditional fritters, these crispy vegan zucchini fritters are perfect as a snack or side dish. Made with shredded zucchini, chickpea flour, and spices, they’re a flavorful and healthy alternative to deep-fried treats.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup chickpea flour
– 1/4 cup cornstarch
– 1/4 cup breadcrumbs (gluten-free)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 tablespoon lemon juice
– 1/2 cup water
– Vegan mayonnaise or yogurt (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine grated zucchini, chickpea flour, cornstarch, breadcrumbs, salt, pepper, and paprika.
3. Mix in lemon juice and water until the mixture is smooth and thick.
4. Using a spoon, drop small balls of the mixture onto a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes or until golden brown and crispy.
6. Serve warm or at room temperature with vegan mayonnaise or yogurt for dipping (optional).
Cooking Time: 20-25 minutes
Roasted Zucchini and Chickpea Salad
This refreshing salad is perfect for a light lunch or dinner, packed with the flavors of roasted zucchini, chickpeas, and a hint of Mediterranean spices.
Ingredients:
– 2 medium zucchinis
– 1 can chickpeas (15 oz), drained and rinsed
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper to taste
– 2 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the zucchinis into 1-inch slices and place them on a baking sheet lined with parchment paper.
3. Drizzle the olive oil over the zucchinis, sprinkle with cumin, salt, and pepper. Toss to coat evenly.
4. Roast in the preheated oven for 20-25 minutes, or until the zucchinis are tender and lightly caramelized.
5. In a large bowl, combine the roasted zucchini, chickpeas, lemon juice, and parsley.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Vegan Zucchini Bread with Walnuts
Moist and flavorful, this vegan zucchini bread is a perfect treat for any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened applesauce
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup grated zucchini
– 1/2 cup chopped walnuts
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, combine applesauce, oil, zucchini, walnuts, 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 smooth top.
6. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 50-60 minutes
Creamy Garlic Parmesan Zucchini Pasta
Savor the flavors of Italy with this creamy and comforting pasta dish, featuring tender zucchini noodles tossed in a rich garlic parmesan sauce.
Ingredients:
– 8 oz. zucchini noodles (zoodles)
– 2 cloves of garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp dried basil
– 1 tsp salt
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 1 tablespoon olive oil
Instructions:
1. Bring a large pot of salted water to a boil and cook zoodles according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a medium saucepan, heat the chicken broth over medium-low heat. Add garlic and cook for 2-3 minutes or until fragrant.
3. Stir in heavy cream and Parmesan cheese until smooth. Season with salt, basil, and parsley.
4. Combine cooked zoodles with the creamy sauce, adding reserved pasta water as needed to achieve desired consistency.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Zucchini and Mushroom Vegan Tacos
Elevate your taco game with this flavorful and nutritious vegan recipe, featuring sautéed zucchini and mushrooms as the star of the show.
Ingredients:
– 1 medium zucchini, sliced
– 1 cup mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, salsa, cilantro, lime wedges
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the zucchini and mushrooms; cook until tender, about 5 minutes.
3. Add the onion and garlic; cook for an additional 2-3 minutes or until the vegetables are soft.
4. Season with cumin, paprika, salt, and pepper to taste.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos by spooning the zucchini-mushroom mixture onto a warmed tortilla.
Cooking Time: Approximately 15 minutes
Grilled Zucchini Skewers with Chimichurri
Elevate your summer grill game with these colorful zucchini skewers smothered in a tangy and herby chimichurri sauce.
Ingredients:
– 4 medium zucchinis, sliced into 1-inch pieces
– 1/2 cup olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 2 tablespoons red wine vinegar
– Salt and pepper to taste
– 10-12 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill to medium-high heat.
2. Thread zucchini slices onto skewers, leaving a small space between each piece.
3. Brush both sides of the zucchini with olive oil and season with salt and pepper.
4. Grill skewers for 8-10 minutes per side, or until tender and slightly charred.
5. Meanwhile, combine parsley, oregano, garlic, and red wine vinegar in a bowl.
6. Serve grilled zucchini skewers with chimichurri sauce spooned over the top.
Cooking Time: 15-20 minutes
Vegan Zucchini Lasagna with Cashew Cheese
Elevate your lasagna game with this creamy and nutritious vegan twist, featuring zucchini noodles and a rich cashew cheese sauce.
Ingredients:
– 8-10 lasagna noodles (zucchinis)
– 1 cup cashews
– 1/2 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup marinara sauce (homemade or store-bought)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook zucchini noodles according to package instructions.
3. Soak cashews in water for at least 4 hours or overnight. Drain and rinse.
4. Blend soaked cashews with nutritional yeast, lemon juice, salt, and black pepper until smooth.
5. In a large skillet, sauté chopped onion and minced garlic until translucent.
6. Combine cooked zucchini noodles, marinara sauce, and sautéed onion mixture in a 9×13-inch baking dish.
7. Spread cashew cheese sauce over the lasagna layers.
8. Cover with foil and bake for 30 minutes.
9. Remove foil and bake for an additional 10-15 minutes or until golden brown.
Cooking Time: Approximately 40-50 minutes
Zucchini and Black Bean Vegan Enchiladas
Savor the flavors of Mexico with these vibrant, plant-based enchiladas packed with sautéed zucchini, black beans, and gooey vegan cheese.
Ingredients:
– 8 corn tortillas
– 1 medium zucchini, diced
– 1 can black beans, drained and rinsed
– 1/2 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1 tablespoon olive oil
– 1 onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup enchilada sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the zucchini and cumin; cook until the zucchini is tender, about 5 minutes.
4. Stir in the black beans, paprika, salt, and pepper.
5. In a separate saucepan, warm the enchilada sauce over low heat.
6. To assemble the enchiladas, lay a tortilla flat, then spoon some of the zucchini mixture onto the center of the tortilla. Roll up and place seam-side down in a baking dish. Repeat with remaining tortillas and filling.
7. Pour the warmed enchilada sauce over the rolled enchiladas, followed by the vegan cheese shreds.
8. Bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Garlic Butter Sauteed Zucchini and Tomatoes
A flavorful and healthy summer side dish that’s perfect for grilled meats, seafood, or as a vegetarian main course.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the sliced zucchini and cook for 3-4 minutes or until tender.
4. Add the diced tomatoes, salt, and pepper. Stir to combine.
5. Reduce heat to low and simmer for an additional 2-3 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 10-12 minutes
Vegan Zucchini Muffins with Coconut
Moist and flavorful, these vegan zucchini muffins are a perfect treat for any time of day.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup grated zucchini
– 1 egg replacement (such as flax or chia eggs)
– Pinch of salt
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, coconut, baking powder, and salt.
3. In a separate bowl, whisk together oil, vanilla extract, and egg replacement.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Stuffed Zucchini Boats with Lentils
A flavorful and nutritious vegetarian dish that combines the sweetness of zucchinis with the heartiness of lentils.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 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 zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix together cooked lentils, chopped onion, minced garlic, tomato sauce, and Parmesan cheese.
4. Stuff each zucchini boat with the lentil mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and season with salt and pepper.
6. Place the zucchinis on a baking sheet lined with parchment paper and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Curried Zucchini Soup with Coconut Milk
This creamy and aromatic soup combines the flavors of Indian-inspired spices with the sweetness of zucchini and the richness of coconut milk.
Ingredients:
– 2 medium zucchinis, diced
– 2 tablespoons curry powder
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 5 minutes.
2. Add garlic, curry powder, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add zucchini and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until zucchini is tender.
4. Stir in coconut milk and cook for an additional 2-3 minutes.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Zucchini and Quinoa Vegan Stuffed Peppers
Enjoy a flavorful and nutritious meal with this easy-to-make recipe.
Ingredients:
– 4 bell peppers, any color
– 1 medium zucchini, finely chopped
– 1 cup cooked quinoa
– 1/2 cup black beans, rinsed and drained
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper, to taste
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the chopped zucchini to the skillet and cook until tender, about 5 minutes.
5. Stir in the cooked quinoa, black beans, cumin, salt, and pepper.
6. Stuff each pepper with the quinoa mixture, filling as full as possible.
7. Cover the baking dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and continue baking for an additional 15-20 minutes, or until peppers are tender.
Cooking Time: 45-50 minutes
Vegan Chocolate Zucchini Cake
Moist and decadent, this vegan chocolate zucchini cake is a perfect treat for any occasion. With the addition of grated zucchini, it’s also a great way to sneak in some extra veggies!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1/2 cup vegan chocolate chips
– 1/4 cup unsalted cashews, chopped
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/2 cup plain non-dairy yogurt
– 1/4 cup unsweetened applesauce
– 1 medium zucchini, grated (about 1 cup)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a large mixing bowl, whisk together flour, cocoa powder, sugar, and baking powder.
3. Add chocolate chips, cashews, vanilla extract, non-dairy yogurt, applesauce, and zucchini. Mix until well combined.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Let cool in pans for 10 minutes before transferring to wire racks to cool completely.
Cooking Time: 30-35 minutes
Lemon Herb Roasted Zucchini and Potatoes
Brighten up your dinner table with this flavorful and healthy recipe, perfect for a quick weeknight meal or a special occasion.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly chopped rosemary leaves
– 2 lemons, juiced (about 2 tablespoons)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss zucchini slices with olive oil, garlic, rosemary, salt, and pepper until coated.
3. Line a baking sheet with parchment paper and arrange zucchini slices in a single layer.
4. Roast for 15-20 minutes or until tender and lightly browned.
5. While the zucchini is roasting, toss potatoes with olive oil, salt, and pepper on a separate baking sheet.
6. Roast potatoes for 20-25 minutes or until golden brown, shaking halfway through.
7. Remove from oven and squeeze lemon juice over both the zucchini and potatoes.
8. Serve hot, garnished with additional rosemary leaves if desired.
Cooking Time: 35-40 minutes
Vegan Zucchini Pancakes with Tzatziki
Start your day with a nutritious and delicious breakfast that’s packed with vitamins and flavor! These vegan zucchini pancakes are a game-changer, especially when served with a refreshing tzatziki sauce.
Ingredients:
– 1 medium zucchini, grated
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup plant-based milk (almond or soy)
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– Tzatziki sauce (store-bought or homemade, see below)
Instructions:
1. In a bowl, combine flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together milk, vinegar, and black pepper.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Fold in grated zucchini and olive oil.
5. Heat a non-stick skillet or griddle over medium heat.
6. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on surface.
7. Flip and cook for an additional minute.
Tzatziki Sauce:
– 1 cup vegan yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
Combine all ingredients in a bowl and refrigerate until ready to serve.
Cooking Time: 15-20 minutes
Zucchini and Spinach Vegan Curry
A flavorful and nutritious vegan curry that combines the freshness of zucchini and spinach with a blend of Indian spices.
Ingredients:
– 1 medium zucchini, diced
– 1 cup fresh spinach leaves
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon vegan curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne (if using). Cook for 1 minute.
4. Add zucchini and cook until tender, about 5-7 minutes.
5. Stir in spinach leaves and cook until wilted.
6. Pour in coconut milk and season with salt and pepper.
7. Simmer the curry for 10-15 minutes or until desired thickness is achieved.
8. Garnish with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Baked Zucchini Chips with Spicy Hummus
Transform zucchinis into crispy, flavorful chips and pair them with a spicy hummus dip for a healthy and addictive snack.
Ingredients:
– 2 medium zucchinis
– 1/4 cup olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup plain Greek yogurt
– 1/4 cup lemon juice
– 1 minced garlic clove
– 1/2 tsp cumin
– 1/4 tsp smoked paprika
– 1/4 cup hummus
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis into 1/8-inch thick rounds.
3. In a bowl, toss zucchini slices with olive oil, salt, and black pepper until evenly coated.
4. Line a baking sheet with parchment paper and arrange zucchini slices in a single layer.
5. Bake for 20-25 minutes or until crispy and golden brown.
6. Meanwhile, mix together Greek yogurt, lemon juice, garlic, cumin, smoked paprika, and hummus in a bowl.
7. Serve baked zucchini chips with the spicy hummus dip.
Cooking Time: 20-25 minutes
Summary
Get ready to beat the heat this summer with these 20 delicious vegan zucchini recipes! From refreshing pasta dishes like Vegan Zucchini Noodles with Avocado Pesto, to flavorful stir-fries and curries, there’s something for every taste bud. Try your hand at crispy fritters, savory salads, or decadent breads, all featuring the star of the show: zucchini. Whether you’re in the mood for a light and healthy snack or a satisfying main course, these vegan recipes are sure to please.
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