As summer’s bounty arrives, zucchini becomes the star of the kitchen! Whether you’re craving quick dinners, seasonal favorites, or comforting meals, these 20 delicious vegan recipes will inspire your cooking. From savory mains to sweet treats, there’s something for every home cook to enjoy. Let’s dive into these creative dishes and make the most of this versatile vegetable!
Vegan Zucchini Noodles with Avocado Pesto
Mixing fresh zucchini noodles with a creamy avocado pesto creates a vibrant, plant-based meal that’s both light and satisfying. This recipe walks you through each stage, ensuring even beginners can achieve a perfectly balanced dish with minimal effort. Let’s get started with the basics.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Zucchini – 2 medium
– Avocado – 1 ripe
– Basil leaves – 1 cup
– Garlic – 2 cloves
– Lemon juice – 2 tbsp
– Olive oil – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash and trim the ends of the zucchini.
2. Spiralize the zucchini into noodles using a spiralizer or julienne peeler, placing them in a large bowl.
3. Tip: If you don’t have a spiralizer, use a vegetable peeler to create wide ribbons for a similar texture.
4. Halve the avocado, remove the pit, and scoop the flesh into a blender.
5. Add the basil leaves, peeled garlic cloves, lemon juice, olive oil, salt, and black pepper to the blender.
6. Blend on high speed for 30–45 seconds until the mixture is smooth and creamy, scraping down the sides if needed.
7. Tip: For a brighter green color and fresher flavor, add the basil just before blending to prevent oxidation.
8. Pour the avocado pesto over the zucchini noodles in the bowl.
9. Use tongs or two forks to toss the noodles and pesto together until evenly coated.
10. Let the mixture sit for 5 minutes to allow the flavors to meld and the noodles to soften slightly.
11. Tip: If the noodles release excess water, drain them briefly in a colander before tossing to avoid a watery sauce.
12. Divide the zucchini noodles between two serving plates.
Garnishing with extra basil leaves or a sprinkle of nutritional yeast adds a finishing touch. The noodles offer a crisp, al dente texture that contrasts beautifully with the rich, herbaceous pesto, making it a refreshing summer dish. Try serving it chilled for a cool, light lunch or topped with cherry tomatoes for added color and sweetness.
Spicy Thai Peanut Zucchini Stir-Fry
Sometimes you crave something that’s both comforting and exciting, and this Spicy Thai Peanut Zucchini Stir-Fry delivers exactly that. Start by gathering your ingredients and prepping your vegetables—this dish comes together quickly once you begin cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Zucchini – 2 medium, sliced into half-moons
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Soy sauce – ¼ cup
– Creamy peanut butter – ½ cup
– Rice vinegar – 2 tbsp
– Sriracha – 1 tbsp
– Brown sugar – 1 tbsp
– Green onions – 2, sliced
– Crushed peanuts – ¼ cup
Instructions
1. Slice 2 medium zucchini into ½-inch thick half-moons.
2. Mince 3 cloves of garlic and grate 1 tbsp of fresh ginger.
3. In a small bowl, whisk together ¼ cup soy sauce, ½ cup creamy peanut butter, 2 tbsp rice vinegar, 1 tbsp sriracha, and 1 tbsp brown sugar until smooth. Tip: If the sauce is too thick, add 1-2 tbsp of warm water to reach a pourable consistency.
4. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
5. Add the sliced zucchini to the hot oil and stir-fry for 4-5 minutes until tender-crisp and lightly browned.
6. Push the zucchini to the sides of the skillet and add the minced garlic and grated ginger to the center. Cook for 30 seconds until fragrant. Tip: Keep the garlic and ginger moving to prevent burning.
7. Pour the prepared peanut sauce over the zucchini and aromatics in the skillet.
8. Stir everything together and cook for 2-3 minutes until the sauce is heated through and coats the zucchini evenly.
9. Remove the skillet from the heat and stir in the sliced green onions. Tip: Adding the green onions off the heat preserves their fresh flavor and crisp texture.
10. Transfer the stir-fry to a serving dish and sprinkle with ¼ cup crushed peanuts.
Delightfully creamy from the peanut sauce with a pleasant kick of heat, this stir-fry features tender-crisp zucchini that holds its shape beautifully. Serve it over steamed jasmine rice or rice noodles for a complete meal, or enjoy it as a vibrant side dish alongside grilled chicken or tofu.
Roasted Zucchini and Chickpea Salad
Ready to transform simple vegetables and pantry staples into a vibrant, satisfying meal? This roasted zucchini and chickpea salad is a perfect weeknight dinner or make-ahead lunch that comes together with minimal effort and maximum flavor. Let’s walk through each step methodically to ensure your success in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Zucchini – 2 medium
– Chickpeas – 1 (15-oz) can, drained and rinsed
– Olive oil – 3 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Lemon – 1
– Garlic – 2 cloves, minced
– Fresh parsley – ¼ cup, chopped
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper for easy cleanup.
2. Cut each zucchini into ½-inch thick half-moons, ensuring uniform pieces for even roasting.
3. In a large bowl, combine the zucchini pieces, drained chickpeas, 2 tablespoons of olive oil, salt, and black pepper; toss until everything is evenly coated.
4. Spread the mixture in a single layer on the prepared baking sheet, avoiding overcrowding to allow proper browning.
5. Roast in the preheated oven for 20–25 minutes, stirring halfway through, until the zucchini is tender and golden and the chickpeas are crispy.
6. While roasting, zest the entire lemon and juice half of it into a small bowl.
7. Add the minced garlic and remaining 1 tablespoon of olive oil to the lemon mixture, whisking to combine into a simple dressing.
8. Once the roasted vegetables and chickpeas are done, transfer them to a serving bowl while still warm.
9. Pour the lemon-garlic dressing over the warm mixture and toss gently to coat evenly, which helps the flavors absorb.
10. Fold in the chopped fresh parsley just before serving to maintain its bright color and fresh taste.
Here, the roasted zucchini offers a tender, slightly caramelized bite that contrasts beautifully with the crispy, nutty chickpeas, all brought together by the zesty lemon-garlic dressing. For a creative twist, serve it warm over a bed of quinoa or stuff it into pita pockets with a dollop of yogurt for added creaminess.
Vegan Zucchini Bread with Walnuts
Let’s make a moist, nutty vegan zucchini bread that’s perfect for breakfast or a snack. This simple recipe uses basic pantry staples and fresh zucchini for a wholesome treat that everyone will enjoy. You’ll be surprised how easy it is to create this delicious loaf from scratch.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Vegetable oil – ½ cup
– Granulated sugar – ¾ cup
– Unsweetened applesauce – ¼ cup
– Vanilla extract – 1 tsp
– Grated zucchini – 1½ cups
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until fully combined.
3. In a large bowl, whisk the vegetable oil, granulated sugar, unsweetened applesauce, and vanilla extract for 2 minutes until smooth and slightly thickened.
4. Tip: Squeeze excess moisture from the grated zucchini with your hands or a clean towel to prevent a soggy loaf.
5. Fold the grated zucchini into the wet ingredients until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined; do not overmix.
7. Tip: Reserve 2 tablespoons of chopped walnuts to sprinkle on top for a decorative finish.
8. Fold in the remaining chopped walnuts into the batter until incorporated.
9. Pour the batter into the prepared loaf pan and spread it evenly with the spatula.
10. Sprinkle the reserved walnuts evenly over the top of the batter.
11. Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps it set properly.
13. Slice the bread once it has cooled to room temperature, about 1 hour.
Warm from the oven, this bread has a tender, moist crumb with subtle sweetness from the cinnamon and zucchini. The walnuts add a satisfying crunch that contrasts beautifully with the soft texture. For a creative twist, serve slices toasted with a dollop of vegan cream cheese or alongside a cup of hot tea for a cozy treat.
Creamy Garlic Parmesan Zucchini Pasta
Zucchini transforms into a silky, satisfying pasta alternative in this quick weeknight dish, where garlic and Parmesan create a rich, creamy sauce without any heavy cream. Let’s walk through each step together to ensure perfect results every time. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Zucchini – 4 medium – Olive oil – 2 tbsp – Garlic – 4 cloves – Heavy cream – 1 cup – Parmesan cheese – ½ cup grated – Salt – ½ tsp – Black pepper – ¼ tsp
Instructions
1. Wash and trim 4 medium zucchini, then use a spiralizer to create zucchini noodles, placing them in a large bowl. 2. Heat 2 tbsp olive oil in a large skillet over medium heat for 2 minutes until shimmering. 3. Mince 4 cloves garlic and add to the skillet, sautéing for 1 minute until fragrant but not browned. 4. Pour 1 cup heavy cream into the skillet, stirring constantly with a wooden spoon. 5. Bring the cream to a gentle simmer over medium-low heat, letting it bubble lightly for 3 minutes to thicken slightly. 6. Stir in ½ cup grated Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes. 7. Add ½ tsp salt and ¼ tsp black pepper to the sauce, mixing well. 8. Gently fold the zucchini noodles into the skillet using tongs, coating them evenly with the sauce. 9. Cook the zucchini pasta for 4-5 minutes over medium heat, stirring occasionally, until tender but still slightly firm. 10. Remove from heat and let sit for 1 minute before serving to allow flavors to meld. You’ll love the tender-crisp texture of the zucchini noodles paired with the velvety, garlicky sauce. Yet this dish shines when topped with extra Parmesan or served alongside grilled chicken for a heartier meal.
Zucchini and Mushroom Vegan Tacos
A perfect weeknight dinner that’s both hearty and healthy, these zucchini and mushroom vegan tacos come together with minimal fuss. As a cooking teacher, I’ll guide you through each simple step to ensure your tacos turn out flavorful and satisfying every time. Let’s start by gathering our ingredients and prepping our vegetables.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– Zucchini – 2 medium
– Cremini mushrooms – 8 oz
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Ground cumin – 1 tsp
– Chili powder – 1 tsp
– Salt – ½ tsp
– Corn tortillas – 8
– Lime – 1
– Fresh cilantro – ¼ cup
Instructions
1. Wash the zucchini and mushrooms under cold running water.
2. Pat the zucchini and mushrooms dry completely with paper towels to ensure they brown properly.
3. Dice the zucchini into ½-inch cubes.
4. Slice the mushrooms into ¼-inch thick pieces.
5. Mince the garlic cloves finely.
6. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
7. Add the zucchini and mushrooms to the skillet in a single layer.
8. Cook the vegetables without stirring for 4 minutes to develop a golden-brown sear.
9. Stir the vegetables and continue cooking for another 4 minutes until tender.
10. Push the vegetables to one side of the skillet.
11. Add the remaining 1 tablespoon of olive oil to the empty side of the skillet.
12. Add the minced garlic to the oil and cook for 30 seconds until fragrant.
13. Stir the garlic into the vegetables.
14. Sprinkle the ground cumin, chili powder, and salt evenly over the vegetable mixture.
15. Stir to coat the vegetables thoroughly with the spices and cook for 1 minute to toast the spices.
16. Remove the skillet from the heat.
17. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
18. Divide the vegetable mixture evenly among the warmed tortillas.
19. Squeeze fresh lime juice over each taco.
20. Chop the fresh cilantro and sprinkle it over the tacos.
Keep these tacos simple and fresh—the zucchini and mushrooms create a tender, meaty texture with earthy flavors from the spices. For a creative twist, top them with sliced avocado or a dollop of vegan sour cream to add creaminess that balances the zesty lime.
Grilled Zucchini Skewers with Chimichurri
Ready to elevate your grilling game with a vibrant, plant-based dish that’s perfect for summer gatherings? Grilled zucchini skewers with chimichurri offer a fresh, herbaceous twist on classic barbecue fare, combining tender vegetables with a zesty Argentine-inspired sauce. This recipe breaks down each component methodically, ensuring even beginners can achieve delicious results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Zucchini – 4 medium
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Fresh parsley – 1 cup, packed
– Fresh cilantro – ½ cup, packed
– Garlic – 3 cloves
– Red wine vinegar – 2 tbsp
– Red pepper flakes – ¼ tsp
Instructions
1. Preheat a grill or grill pan to medium-high heat (400°F).
2. Cut each zucchini lengthwise into ½-inch thick planks, then slice each plank into 1-inch cubes.
3. Thread the zucchini cubes onto metal or soaked wooden skewers, leaving small gaps between pieces for even cooking.
4. Brush the skewers evenly with 1 tablespoon of olive oil on all sides.
5. Sprinkle the skewers with ½ teaspoon of salt and ¼ teaspoon of black pepper.
6. Place the skewers on the preheated grill and cook for 4–5 minutes per side, turning once, until grill marks appear and the zucchini is tender but not mushy.
7. While the zucchini grills, combine the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, remaining 1 tablespoon of olive oil, remaining ½ teaspoon of salt, and remaining ¼ teaspoon of black pepper in a food processor.
8. Pulse the mixture in the food processor for 10–15 seconds until finely chopped but not puréed, scraping down the sides as needed to ensure even blending.
9. Remove the grilled zucchini skewers from the heat and transfer them to a serving platter.
10. Drizzle or brush the chimichurri sauce generously over the warm skewers.
Zesty and vibrant, these skewers feature a smoky char from the grill that contrasts beautifully with the bright, herbaceous chimichurri. For a creative twist, serve them over a bed of quinoa or alongside grilled chicken, letting the sauce double as a flavorful marinade or dipping accompaniment.
Vegan Zucchini Lasagna with Cashew Cheese
Ready to transform humble zucchini into a show-stopping main dish? This vegan lasagna layers thin zucchini ribbons with a rich cashew cheese sauce and savory tomato filling for a comforting meal that’s surprisingly simple to assemble. Follow these methodical steps to create a dish that’s both nourishing and deeply satisfying.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– Zucchini – 3 large
– Raw cashews – 1 cup
– Nutritional yeast – ¼ cup
– Lemon juice – 2 tbsp
– Garlic – 2 cloves
– Olive oil – 1 tbsp
– Crushed tomatoes – 24 oz
– Dried oregano – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Soak the raw cashews in hot water for 15 minutes to soften them for blending.
2. Slice the zucchini lengthwise into ⅛-inch thick strips using a mandoline or sharp knife.
3. Arrange the zucchini strips in a single layer on paper towels and sprinkle lightly with salt to draw out excess moisture.
4. Drain the soaked cashews and add them to a blender with nutritional yeast, lemon juice, and ½ cup of water.
5. Blend the mixture on high speed for 2 minutes until completely smooth and creamy to create the cashew cheese sauce.
6. Mince the garlic cloves finely.
7. Heat olive oil in a saucepan over medium heat for 30 seconds, then add the minced garlic.
8. Sauté the garlic for 1 minute until fragrant but not browned.
9. Pour the crushed tomatoes into the saucepan and stir in dried oregano, salt, and black pepper.
10. Simmer the tomato sauce uncovered for 10 minutes, stirring occasionally, until slightly thickened.
11. Preheat your oven to 375°F.
12. Pat the zucchini strips dry with fresh paper towels to remove the released moisture.
13. Spread ½ cup of the tomato sauce evenly across the bottom of a 9×13 inch baking dish.
14. Layer one-third of the zucchini strips over the sauce, overlapping them slightly.
15. Spread one-third of the cashew cheese sauce evenly over the zucchini layer.
16. Repeat the layering process twice more, ending with a final layer of tomato sauce on top.
17. Cover the baking dish tightly with aluminum foil.
18. Bake the lasagna at 375°F for 30 minutes.
19. Remove the foil and bake for an additional 15 minutes until the top is bubbly and the edges are lightly browned.
20. Let the lasagna rest for 10 minutes before slicing to allow the layers to set.
Delightfully creamy and hearty, this lasagna features tender zucchini that holds its shape against the rich, tangy cashew cheese. The tomato sauce provides a bright, herbaceous balance that makes each bite complex yet comforting. For a beautiful presentation, garnish individual slices with fresh basil leaves and serve alongside a crisp green salad.
Zucchini and Black Bean Vegan Enchiladas
Baking a batch of these zucchini and black bean vegan enchiladas is simpler than you might think, and they make for a satisfying, plant-based meal that even meat-eaters will enjoy. Let’s walk through the process together, step by step, so you can create this delicious dish with confidence.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Corn tortillas – 8
– Zucchini – 2 cups, diced
– Black beans – 1 (15-ounce) can, drained and rinsed
– Enchilada sauce – 2 cups
– Vegan cheese – 1 cup, shredded
– Olive oil – 1 tbsp
– Cumin – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat for about 1 minute until shimmering.
3. Add 2 cups of diced zucchini to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in 1 (15-ounce) can of drained and rinsed black beans, 1 tsp of cumin, and ½ tsp of salt, cooking for 2 more minutes to combine flavors—this builds a savory base.
5. Warm 8 corn tortillas in the microwave for 20 seconds to make them pliable and prevent cracking during rolling.
6. Spread ½ cup of enchilada sauce evenly in the bottom of a 9×13-inch baking dish to prevent sticking.
7. Spoon the zucchini and black bean mixture evenly onto each tortilla, roll them tightly, and place seam-side down in the dish.
8. Pour the remaining 1½ cups of enchilada sauce over the rolled tortillas, covering them completely for even cooking.
9. Sprinkle 1 cup of shredded vegan cheese evenly over the top.
10. Bake in the preheated oven at 375°F (190°C) for 20–25 minutes, until the cheese is melted and the edges are bubbly—check at 20 minutes to avoid over-browning.
11. Let the enchiladas rest for 5 minutes after baking to set, making them easier to serve without falling apart.
These enchiladas emerge with a tender, slightly crisp texture from the baked tortillas, balanced by the hearty filling and tangy sauce. For a creative twist, top them with fresh avocado slices or a dollop of vegan sour cream to add creaminess that complements the spices.
Garlic Butter Sauteed Zucchini and Tomatoes
Now, let’s create a simple yet flavorful side dish that transforms basic vegetables into something special with just a few ingredients. This garlic butter sautéed zucchini and tomatoes comes together quickly and makes a perfect accompaniment to grilled meats or pasta. You’ll be amazed at how such minimal effort yields such delicious results.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Zucchini – 2 medium
– Cherry tomatoes – 1 pint
– Unsalted butter – 3 tbsp
– Garlic – 3 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash the zucchini and cherry tomatoes under cold running water.
2. Pat the zucchini and tomatoes completely dry with paper towels to ensure proper browning.
3. Trim the ends off the zucchini and cut them into ¼-inch thick half-moons.
4. Halve the cherry tomatoes with a sharp knife.
5. Peel the garlic cloves and mince them finely.
6. Place a large skillet over medium-high heat and let it warm for 1 minute.
7. Add the unsalted butter to the skillet and let it melt completely, about 30 seconds.
8. Add the minced garlic to the melted butter and cook for exactly 1 minute until fragrant but not browned.
9. Add the zucchini slices to the skillet in a single layer, working in batches if necessary to avoid overcrowding.
10. Cook the zucchini for 4-5 minutes without stirring to develop a golden-brown sear on one side.
11. Flip each zucchini slice with tongs and cook for another 3-4 minutes until tender but still slightly firm.
12. Add the halved cherry tomatoes to the skillet and cook for 2-3 minutes until they just begin to soften and release their juices.
13. Sprinkle the salt and black pepper evenly over the vegetables.
14. Gently toss everything together with a spatula for 1 minute to combine all flavors.
15. Remove the skillet from the heat immediately to prevent overcooking.
As you serve this dish, notice how the zucchini maintains a pleasant bite while the tomatoes burst with sweet acidity against the rich garlic butter. Try spooning it over creamy polenta or folding it into warm pasta for a complete meal that highlights summer produce at its best.
Vegan Zucchini Muffins with Coconut
Here’s a simple recipe for moist, flavorful vegan zucchini muffins with coconut that anyone can master. These muffins come together quickly with minimal ingredients and offer a perfect balance of sweetness and texture. Let’s walk through each step methodically to ensure your baking success.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Unsweetened applesauce – ½ cup
– Vanilla extract – 1 tsp
– Grated zucchini – 1½ cups
– Shredded coconut – ½ cup
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until fully combined.
3. In a large bowl, combine the granulated sugar, vegetable oil, unsweetened applesauce, and vanilla extract, stirring vigorously for about 1 minute until smooth.
4. Tip: Grate the zucchini finely and squeeze out excess moisture with a clean towel to prevent soggy muffins.
5. Add the grated zucchini to the wet ingredients and mix until evenly distributed.
6. Gradually fold the dry ingredients into the wet mixture, stirring just until no flour streaks remain to avoid overmixing.
7. Gently stir in the shredded coconut until it’s incorporated throughout the batter.
8. Tip: Use an ice cream scoop to portion the batter evenly into the muffin cups, filling each about ¾ full for uniform baking.
9. Bake the muffins in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
10. Tip: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to finish cooling, which helps them set properly.
11. Allow the muffins to cool completely on the wire rack before serving.
Fluffy and lightly sweet, these muffins boast a tender crumb with subtle coconut flakes and moist zucchini throughout. Enjoy them warm for breakfast or as a snack, or try topping them with a drizzle of maple syrup for extra indulgence.
Stuffed Zucchini Boats with Lentils
Just when you think your weeknight dinner rotation needs a fresh, wholesome twist, these stuffed zucchini boats with lentils come to the rescue. They’re a satisfying, plant-based meal that feels both comforting and nourishing, perfect for a cozy evening in.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– Zucchini – 4 medium
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– Cooked lentils – 2 cups
– Tomato paste – 2 tbsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Shredded mozzarella cheese – 1 cup
Instructions
1. Preheat your oven to 400°F (200°C).
2. Slice each zucchini in half lengthwise and scoop out the seeds and flesh with a spoon, leaving a ¼-inch thick shell.
3. Place the zucchini halves on a baking sheet, cut-side up, and brush them lightly with 1 tablespoon of olive oil.
4. Bake the zucchini shells for 10 minutes to soften them slightly.
5. While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5 minutes, stirring occasionally, until it becomes translucent.
7. Add the minced garlic and cook for 1 minute, just until fragrant.
8. Stir in the cooked lentils, tomato paste, dried oregano, salt, and black pepper, and cook for 3 minutes to combine the flavors.
9. Remove the zucchini from the oven and evenly divide the lentil mixture among the 8 halves, pressing it gently into the shells.
10. Top each stuffed zucchini boat with shredded mozzarella cheese.
11. Return the baking sheet to the oven and bake for 20 minutes, or until the cheese is melted and bubbly and the zucchini is tender when pierced with a fork.
12. Let the zucchini boats cool for 5 minutes before serving.
These zucchini boats offer a delightful contrast: the tender, slightly sweet zucchini shell cradles a hearty, savory lentil filling, all topped with gooey, golden cheese. Try serving them over a bed of quinoa or with a simple side salad for a complete, balanced meal that’s sure to become a new favorite.
Curried Zucchini Soup with Coconut Milk
Under the winter chill, a warm bowl of curried zucchini soup with coconut milk offers comforting nourishment. This simple recipe transforms humble vegetables into a creamy, aromatic dish that’s both satisfying and easy to prepare, perfect for a cozy weeknight meal.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, chopped
– Garlic – 3 cloves, minced
– Zucchini – 4 medium, chopped
– Curry powder – 2 tsp
– Vegetable broth – 4 cups
– Coconut milk – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 chopped onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn them.
4. Add 4 chopped zucchinis and 2 tsp curry powder, stirring to coat the vegetables evenly with the spices.
5. Pour in 4 cups vegetable broth and bring the mixture to a boil over high heat.
6. Reduce the heat to low, cover the pot, and simmer until the zucchini is very tender when pierced with a fork, about 15 minutes.
7. Remove the pot from the heat and let it cool slightly for 5 minutes to prevent splattering.
8. Use an immersion blender to puree the soup directly in the pot until completely smooth, or transfer it in batches to a countertop blender, blending on high speed for 1 minute per batch.
9. Return the pureed soup to the pot if using a blender and place it over low heat.
10. Stir in 1 cup coconut milk, 1 tsp salt, and ½ tsp black pepper until fully incorporated and heated through, about 2 minutes.
11. Taste the soup and adjust seasoning if needed, then ladle it into bowls immediately.
Here, the soup boasts a velvety texture from the blended zucchini and coconut milk, with a warm, aromatic curry flavor that’s not too spicy. For a creative twist, top it with a drizzle of extra coconut milk, fresh cilantro, or a squeeze of lime to brighten the rich, creamy base.
Zucchini and Quinoa Vegan Stuffed Peppers
A perfect weeknight dinner that’s both wholesome and satisfying, these zucchini and quinoa vegan stuffed peppers come together with minimal fuss. Let’s walk through each step methodically so you end up with a flavorful, well-cooked meal every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Bell peppers – 4 large
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Zucchini – 1 medium, diced
– Quinoa – 1 cup
– Vegetable broth – 2 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Tomato sauce – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. Place the peppers upright in a baking dish.
4. Heat 1 tbsp of olive oil in a large skillet over medium heat.
5. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the diced zucchini and cook for 3 minutes until slightly tender.
8. Add the quinoa to the skillet and toast for 2 minutes, stirring constantly.
9. Pour in the vegetable broth, 1 tsp salt, and ½ tsp black pepper.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is cooked and the liquid is absorbed.
11. Remove the skillet from the heat and stir in the tomato sauce.
12. Spoon the quinoa mixture evenly into the prepared bell peppers.
13. Drizzle the remaining 1 tbsp of olive oil over the stuffed peppers.
14. Cover the baking dish with aluminum foil and bake for 30 minutes.
15. Remove the foil and bake for an additional 15 minutes until the peppers are tender and slightly charred at the edges.
16. Let the peppers rest for 5 minutes before serving.
The peppers become wonderfully tender, while the quinoa filling stays fluffy with a savory depth from the zucchini and tomato. For a creative twist, top them with a sprinkle of nutritional yeast or serve alongside a crisp green salad.
Vegan Chocolate Zucchini Cake
Diving into the world of vegan baking, this recipe transforms humble zucchini into a decadent, moist chocolate cake that’s surprisingly simple to make. Let’s walk through each step together to ensure your success, even if you’re new to plant-based desserts. You’ll find it’s a forgiving and rewarding process that yields a rich treat perfect for any occasion.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Cocoa powder – ¾ cup
– Baking soda – 1 tsp
– Salt – ½ tsp
– Granulated sugar – 1½ cups
– Vegetable oil – ½ cup
– Unsweetened applesauce – ½ cup
– Vanilla extract – 2 tsp
– Grated zucchini – 2 cups
– Water – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until fully combined.
3. In a separate bowl, mix the granulated sugar, vegetable oil, unsweetened applesauce, and vanilla extract until smooth.
4. Tip: Grate the zucchini finely and squeeze out excess moisture with a clean towel to prevent a soggy cake.
5. Stir the grated zucchini into the wet ingredients.
6. Gradually add the dry ingredients to the wet mixture, alternating with the water, and stir just until no flour streaks remain.
7. Pour the batter into the prepared pan and spread it evenly with a spatula.
8. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
9. Tip: Avoid opening the oven door during the first 30 minutes to ensure even rising.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
11. Tip: For easier slicing, cool the cake completely before serving to allow the flavors to meld.
12. Slice the cake into 12 pieces.
Now, you have a tender, fudgy cake with a subtle hint of zucchini that keeps it incredibly moist. Notice how the cocoa shines through without any bitterness, making it a crowd-pleaser even for non-vegans. Try serving it with a dusting of powdered sugar or a dollop of coconut whipped cream for an extra special touch.
Lemon Herb Roasted Zucchini and Potatoes
Every home cook needs a reliable side dish that’s both simple to prepare and bursting with flavor. This lemon herb roasted zucchini and potatoes delivers just that—a vibrant, hands-off recipe perfect for weeknights or entertaining. Let’s walk through each step together to ensure your vegetables come out perfectly tender and caramelized.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Zucchini – 2 medium
– Potatoes – 1 lb
– Olive oil – 3 tbsp
– Lemon juice – 2 tbsp
– Garlic powder – 1 tsp
– Dried oregano – 1 tsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Wash the zucchini and potatoes thoroughly under cold running water.
3. Cut the zucchini into ½-inch thick half-moons and the potatoes into 1-inch cubes for even cooking.
4. In a large mixing bowl, combine the olive oil, lemon juice, garlic powder, dried oregano, salt, and black pepper.
5. Add the zucchini and potatoes to the bowl and toss until all pieces are evenly coated with the mixture.
6. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they don’t overlap to promote browning.
7. Roast in the preheated oven for 15 minutes, then use a spatula to flip each piece for uniform caramelization.
8. Continue roasting for another 15 minutes, or until the potatoes are fork-tender and the edges are golden brown.
9. Remove the baking sheet from the oven and let the vegetables rest for 5 minutes before serving to allow flavors to meld.
Roasting transforms these humble ingredients into a dish with crispy edges and soft, flavorful interiors. The lemon adds a bright acidity that cuts through the richness, while the herbs create a savory depth. Try serving it alongside grilled chicken or as a topping for a grain bowl to make it a complete meal.
Vegan Zucchini Pancakes with Tzatziki
Gathered around the kitchen with some fresh zucchini? Let’s transform it into crispy, savory pancakes paired with a cool tzatziki sauce—a perfect light meal or appetizer that comes together with simple steps. We’ll shred, mix, and pan-fry our way to a delicious plant-based dish that even beginners can master.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Zucchini – 2 medium
– All-purpose flour – ½ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
– Vegan yogurt – 1 cup
– Cucumber – ½ medium
– Garlic – 1 clove
– Lemon juice – 1 tbsp
– Fresh dill – 1 tbsp
Instructions
1. Grate the zucchini using a box grater into a large bowl.
2. Squeeze the grated zucchini firmly with your hands over the sink to remove excess moisture—this prevents soggy pancakes.
3. Add the flour, baking powder, salt, and black pepper to the bowl with the zucchini.
4. Mix all ingredients together until just combined; avoid overmixing to keep the pancakes tender.
5. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Scoop ¼ cup of the zucchini mixture into the skillet, flattening it slightly with a spatula to form a pancake about ½-inch thick.
7. Cook the pancake for 3–4 minutes until the edges are golden brown and bubbles form on the surface.
8. Flip the pancake carefully and cook for another 3–4 minutes until both sides are crispy and cooked through.
9. Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil; repeat with the remaining mixture, adding more oil as needed.
10. While the pancakes cook, grate the cucumber and mince the garlic for the tzatziki.
11. In a small bowl, combine the vegan yogurt, grated cucumber, minced garlic, lemon juice, and chopped fresh dill.
12. Stir the tzatziki mixture well and refrigerate it for at least 10 minutes to let the flavors meld—chilling enhances the creaminess.
Just out of the skillet, these pancakes offer a satisfying crunch on the outside with a soft, savory interior, while the tzatziki adds a tangy, herbaceous contrast. Serve them warm with a dollop of sauce on top, or get creative by stacking them with fresh tomato slices for a colorful brunch plate.
Zucchini and Spinach Vegan Curry
Perfect for a cozy winter evening, this zucchini and spinach vegan curry is a hearty, one-pot meal that comes together with minimal effort. Packed with vegetables and aromatic spices, it’s a comforting dish that’s both nourishing and satisfying, ideal for beginners looking to explore plant-based cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Zucchini – 2 medium, sliced into half-moons
- Spinach – 4 cups, fresh
- Coconut milk – 1 can (13.5 oz)
- Curry powder – 2 tbsp
- Vegetable broth – 1 cup
- Salt – 1 tsp
Instructions
- Heat the olive oil in a large pot over medium heat until it shimmers, about 2 minutes.
- Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Add the zucchini slices and cook, stirring every 2 minutes, until they start to soften, about 5 minutes.
- Sprinkle the curry powder over the vegetables and stir continuously for 30 seconds to toast the spices.
- Pour in the coconut milk and vegetable broth, then add the salt, stirring to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 10 minutes.
- Add the fresh spinach and stir until wilted, about 2 minutes.
- Remove the pot from the heat and let it sit for 5 minutes to allow the flavors to meld.
Finally, this curry boasts a creamy texture from the coconut milk, with tender zucchini and wilted spinach offering a pleasant contrast. Its rich, aromatic flavor pairs wonderfully with rice or naan, or try serving it over quinoa for an extra protein boost.
Baked Zucchini Chips with Spicy Hummus
Every home cook needs a simple, healthy snack that feels indulgent—these baked zucchini chips with spicy hummus are just that. Essentially, you’ll slice zucchini thin, bake until crisp, and pair with a quick, zesty hummus for a satisfying bite that’s perfect for sharing or solo snacking. Let’s walk through each step together to ensure success, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Zucchini – 2 medium
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Chickpeas – 1 can (15 oz)
– Tahini – ¼ cup
– Lemon juice – 2 tbsp
– Garlic – 1 clove
– Cayenne pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Slice the zucchini into ¼-inch thick rounds using a sharp knife or mandoline for evenness.
3. Place the zucchini slices in a bowl and toss with 1 tbsp olive oil and ½ tsp salt until lightly coated.
4. Arrange the slices in a single layer on the prepared baking sheet, ensuring they don’t overlap.
5. Bake for 20–25 minutes, flipping halfway through, until the chips are golden brown and crisp at the edges.
6. While the chips bake, drain and rinse the chickpeas in a colander to remove excess liquid.
7. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, cayenne pepper, and remaining 1 tbsp olive oil.
8. Process the mixture for 1–2 minutes, scraping down the sides as needed, until smooth and creamy.
9. Transfer the hummus to a serving bowl and let it sit at room temperature while the chips finish baking.
10. Remove the chips from the oven and let them cool on the baking sheet for 5 minutes to crisp up further.
11. Serve the warm zucchini chips immediately with the spicy hummus on the side for dipping.
You’ll love the contrast of the crispy, lightly salted zucchini against the creamy, tangy hummus with a subtle kick from the cayenne. Try sprinkling extra cayenne on top for more heat or serving it as an appetizer with fresh veggies for a colorful platter.
Summary
Ready to savor summer? This roundup proves zucchini is a vegan superstar, offering endless inspiration from quick dinners to sweet treats. I hope you find a new favorite! Give one a try, then drop a comment below to tell me which you loved. If you enjoyed this collection, please share it on Pinterest to help other home cooks discover these delicious ideas.
