Get ready to fall in love with the versatility of zucchinis! Whether you’re a seasoned vegan or just starting to explore plant-based cooking, this summer squash is a game-changer. Not only are zucchinis a great source of vitamins and minerals, but they’re also incredibly easy to work with, making them a perfect ingredient for a wide range of recipes.
From satisfying main courses to sweet treats and snacks in between, we’ve got you covered with our collection of 20 delicious vegan zucchini recipes. From classic comfort foods to international flavors and innovative twists, these dishes are sure to please even the most discerning palates.
In this article, we’ll take a culinary journey through some of the most mouth-watering and creative ways to use zucchinis in your cooking. Whether you’re hosting a dinner party or just looking for new inspiration in the kitchen, our vegan zucchini recipes are sure to become new favorites.
Stay tuned for our first 10 recipes, which include…
Vegan Zucchini Noodles with Avocado Pesto
Transform your pasta game with this creamy and refreshing vegan zucchini noodle dish, topped with a rich avocado pesto. Perfect for a quick and easy dinner or as a side dish.
Ingredients:
– 2 medium zucchinis
– 1/4 cup unsalted cashews
– 1 ripe avocado, peeled and pitted
– 1/4 cup fresh parsley leaves
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Extra virgin olive oil (optional)
Instructions:
1. Preheat a spiralizer or use a vegetable peeler to create zucchini noodles.
2. In a blender or food processor, combine cashews, avocado, parsley, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Add the blended mixture to the zucchini noodles and toss to coat.
4. Serve immediately, garnished with extra virgin olive oil if desired.
Cooking Time: 15-20 minutes
Crispy Baked Vegan Zucchini Fries
Transform zucchinis into crispy, flavorful fries without the guilt! This recipe is a game-changer for vegan snack lovers.
Ingredients:
– 2 medium-sized zucchinis
– 1/4 cup cornstarch
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– Salt to taste
– Optional: Additional seasonings such as paprika, chili powder, or dried herbs
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Slice the zucchinis into long strips, about 1/4 inch thick.
3. In a bowl, mix together cornstarch and garlic powder.
4. Add the zucchini strips to the bowl and toss until they’re evenly coated with the cornstarch mixture.
5. Line a baking sheet with parchment paper and spray with olive oil.
6. Arrange the zucchini strips in a single layer on the baking sheet.
7. Sprinkle salt and any additional seasonings you like.
8. Bake for 20-25 minutes or until crispy, flipping halfway through.
Cooking Time: 20-25 minutes
Vegan Zucchini and Chickpea Curry
This flavorful and nutritious curry is a perfect blend of spices, zucchini, and chickpeas, making it an excellent addition to any meal. This vegan-friendly dish is ready in no time and packed with nutrients.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 medium zucchini, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add zucchini and cook for an additional 2-3 minutes.
4. Stir in curry powder, cumin, turmeric, paprika, salt, and pepper.
5. Cook for 1 minute.
6. Add chickpeas and vegetable broth; bring to a simmer.
7. Reduce heat to low and let it cook for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Grilled Vegan Zucchini with Lemon Tahini Drizzle
Elevate your summer cooking game with this refreshing and flavorful recipe. This dish is perfect for a quick weeknight dinner or as a side dish for your next outdoor gathering.
Ingredients:
– 4 medium zucchinis
– 1/4 cup tahini
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Slice zucchinis into 1/4-inch thick rounds.
3. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper.
4. Brush both sides of zucchini slices with olive oil.
5. Grill zucchini for 3-4 minutes per side, or until tender and slightly charred.
6. Once grilled, brush the zucchini with the lemon-tahini mixture.
7. Serve immediately, garnished with fresh parsley or dill if desired.
Cooking Time: 10-12 minutes
Vegan Zucchini Bread with Walnuts
Moist and flavorful, this vegan zucchini bread is perfect for a snack or breakfast on-the-go. The addition of crunchy walnuts adds texture and depth to this delicious treat.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup sugar
– 1/2 cup unsweetened applesauce
– 1/2 cup non-dairy milk (such as soy or almond)
– 1 medium zucchini, grated
– 1/2 cup chopped walnuts
– 1 tablespoon 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 flours, baking powder, and salt.
3. In a separate bowl, combine sugar, applesauce, non-dairy milk, zucchini, walnuts, and vanilla extract. Stir until well combined.
4. Add wet ingredients to 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
Spicy Vegan Zucchini and Corn Fritters
Add a twist to your fritter game with these flavorful vegan zucchini and corn bites, perfect for snacking or as a side dish. The combination of sweet corn, tender zucchini, and spicy kick will have you hooked!
Ingredients:
– 1 medium zucchini, grated
– 1 cup corn kernels (fresh or frozen)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon apple cider vinegar
Instructions:
1. In a bowl, combine zucchini, corn kernels, flour, cornstarch, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
2. Mix well to combine.
3. Divide the mixture into 8-10 portions, depending on desired size.
4. Shape each portion into a patty.
5. Heat olive oil in a non-stick skillet over medium heat.
6. Cook fritters for 3-4 minutes per side, or until golden brown and crispy.
7. Serve hot with your favorite dipping sauce!
Cooking Time: 12-15 minutes
Vegan Stuffed Zucchini Boats with Quinoa
Savor the flavors of summer with these nutritious and delicious vegan stuffed zucchini boats, filled with quinoa, black beans, and cheese-like goodness.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1 can black beans, drained and rinsed
– 1/2 cup vegan feta cheese crumbles (such as tofu-based or nutritional yeast)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell.
3. In a bowl, mix together quinoa, black beans, vegan feta cheese crumbles, olive oil, onion, garlic, salt, and pepper.
4. Stuff each zucchini boat with the quinoa 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.
6. Garnish with fresh cilantro leaves and serve warm.
Cooking Time: 25-30 minutes
Vegan Zucchini and Mushroom Stir-Fry
Vegan Zucchini and Mushroom Stir-Fry Recipe
Enjoy a flavorful and nutritious vegan stir-fry with zucchini, mushrooms, and savory spices.
Ingredients:
– 1 medium zucchini, sliced into 1/4-inch thick strips
– 1 cup mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons vegan stir-fry sauce (homemade or store-bought)
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
2. Add the onions and garlic; stir-fry until the onions are translucent, about 3-4 minutes.
3. Add the mushrooms; cook until they release their moisture and start to brown, about 5 minutes.
4. Add the zucchini strips; stir-fry for 3-4 minutes or until tender but still crisp.
5. Pour in the vegan stir-fry sauce; stir to combine with the vegetables.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Vegan Zucchini Chocolate Chip Muffins
Moist and flavorful, these vegan zucchini chocolate chip muffins are the perfect snack or breakfast treat. The addition of grated zucchini adds natural sweetness and a boost of nutrients.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond, soy, or oat)
– 1/4 cup canola oil
– 1 medium zucchini, grated
– 1 teaspoon vanilla extract
– 1/2 cup semisweet vegan chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine non-dairy milk, oil, grated zucchini, and vanilla extract.
4. Add wet ingredients to dry ingredients and stir until just combined. Fold in chocolate chips.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until tops are set.
Cooking Time: 20-22 minutes
Vegan Zucchini and Potato Pancakes
These crispy pancakes are a delightful twist on traditional potato pancakes, packed with the flavors of zucchini and potatoes. Perfect as a side dish or snack, they’re sure to become a favorite.
Ingredients:
– 1 medium zucchini, grated
– 2 large potatoes, peeled and grated
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1 tablespoon olive oil
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. In a large bowl, combine zucchini, potatoes, flour, salt, pepper, and baking powder.
2. Add the olive oil and egg replacement, mixing until the batter is smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop tablespoon-sized portions of the batter onto the skillet, flattening slightly with a spatula.
5. Cook for 4-5 minutes on each side, or until golden brown.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Vegan Zucchini Lasagna with Cashew Ricotta
Transform classic lasagna into a vibrant, plant-based masterpiece by incorporating zucchinis and cashews. This innovative recipe yields a creamy, cheesy sauce without the dairy.
Ingredients:
– 2 medium zucchinis
– 1 cup cooked lasagna noodles
– 1 cup marinara sauce (homemade or store-bought)
– 1/2 cup raw cashews
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper, to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Spiralize the zucchinis into long noodles.
3. Cook the lasagna noodles according to package instructions.
4. In a blender or food processor, combine cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper. Blend until smooth and creamy, resembling ricotta cheese.
5. Assemble the lasagna by spreading marinara sauce on the bottom of a 9×13-inch baking dish. Arrange 4 cooked lasagna noodles, followed by half the cashew ricotta mixture, and finally half the zucchini noodles. Repeat the layers.
6. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the lasagna is golden brown.
Cooking Time: Approximately 45-50 minutes
Vegan Zucchini and Carrot Soup
This refreshing soup is perfect for a light and healthy meal on a warm day. With the sweetness of carrots and zucchini, this recipe is sure to become a favorite.
Ingredients:
– 2 medium zucchinis, chopped
– 4 medium carrots, peeled and chopped
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cups vegetable broth
– 1/2 cup non-dairy milk (such as soy or almond)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the chopped zucchinis and carrots and cook for 5 minutes.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in the non-dairy milk and season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 35-40 minutes
Vegan Zucchini and Black Bean Tacos
Get ready to spice up your taco Tuesday with this flavorful and nutritious vegan recipe! This dish combines the sweetness of zucchini, the heartiness of black beans, and the crunch of tortillas for a deliciously satisfying meal.
Ingredients:
– 1 medium zucchini, diced
– 1 can black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– 4 corn tortillas
– Optional toppings: avocado, salsa, sliced radishes, cilantro
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the zucchini and cook until tender, about 5 minutes.
4. Stir in the black beans, cumin, and chili powder. Season with salt and pepper to taste.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the tacos by spooning the zucchini-black bean mixture onto a tortilla and topping with your desired toppings.
Cooking Time: 15-20 minutes
Vegan Zucchini and Tomato Gratin
A flavorful and healthy twist on the classic gratin recipe, this vegan version is perfect for a quick weeknight dinner or a special occasion. Roasted zucchinis and tomatoes are layered with creamy cashew sauce and topped with a crispy breadcrumb mixture.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 large tomatoes, diced
– 1 cup cashews
– 1/2 cup nutritional yeast
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 1 teaspoon dried basil
– Salt and pepper to taste
– 1/4 cup breadcrumbs (gluten-free or regular)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender, combine cashews, nutritional yeast, olive oil, onion, basil, salt, and pepper. Blend until smooth.
3. In a 9×13-inch baking dish, create a layer of zucchinis. Top with a layer of tomatoes.
4. Spread half of the cashew sauce over the tomatoes.
5. Repeat the layers: zucchinis, tomatoes, and remaining cashew sauce.
6. Sprinkle breadcrumbs evenly over the top layer.
7. Bake for 30-35 minutes or until the breadcrumbs are golden brown.
Vegan Zucchini and Spinach Smoothie
This refreshing smoothie is a great way to get your daily dose of greens while satisfying your thirst for something cool and creamy. With the natural sweetness of zucchini and spinach, you’ll be hooked from the first sip!
Ingredients:
– 1 medium zucchini
– 2 cups fresh spinach leaves
– 1/2 cup frozen pineapple chunks
– 1/4 cup unsweetened almond milk
– 1 tablespoon lemon juice
– 1 teaspoon vanilla extract
– Ice cubes (optional)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust the sweetness by adding more pineapple or zucchini as needed.
3. Pour into a glass and serve immediately.
Cooking Time: None! Just blend and go!
Enjoy your delicious and healthy Vegan Zucchini and Spinach Smoothie!
Vegan Zucchini and Lentil Stew
A hearty and comforting plant-based stew perfect for a cozy evening meal or a satisfying lunch. This recipe combines the natural sweetness of zucchini with the nutty flavor of lentils, all in one delicious pot.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 large zucchini, sliced
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large pot over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
2. Add zucchini, lentils, broth, tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
3. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 40 minutes
Vegan Zucchini and Basil Pasta
This refreshing summer pasta dish is perfect for a light and flavorful meal. With the sweetness of zucchini, the brightness of basil, and the creaminess of cashew sauce, you’ll be hooked!
Ingredients:
– 8 oz vegan pasta
– 2 medium zucchinis, sliced into thin rounds
– 1/4 cup fresh basil leaves, chopped
– 1/2 cup cashews
– 1/2 cup nutritional yeast
– 2 cloves garlic, minced
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Cook pasta according to package instructions.
2. In a blender or food processor, combine cashews, nutritional yeast, garlic, salt, and pepper. Blend until smooth and creamy.
3. Heat the sauce in a large skillet over medium heat.
4. Add sliced zucchini and cook for 3-4 minutes, or until tender.
5. Stir in chopped basil leaves and cooked pasta. Season with salt and pepper to taste.
6. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini and Almond Butter Cookies
These chewy cookies are a perfect combination of sweet and savory, packed with nutritious ingredients like zucchini and almond butter.
Ingredients:
– 1 cup vegan butter (softened), plus more for greasing the baking sheet
– 3/4 cup granulated sugar
– 2 large eggs replaced by 2 flax eggs*
– 2 cups all-purpose flour
– 1 cup grated zucchini
– 1/2 cup almond butter
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. Preheat the oven to 375°F (190°C). Grease a baking sheet with vegan butter.
2. In a large bowl, cream together sugar and flax eggs until smooth.
3. Add flour, zucchini, almond butter, vanilla extract, and salt. Mix until combined.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
5. Bake for 12-15 minutes or until edges are lightly golden.
6. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 12-15 minutes
Vegan Zucchini and Coconut Curry Soup
This creamy and comforting soup is a perfect blend of flavors, with the sweetness of zucchini, the richness of coconut milk, and the warmth of curry spices. It’s a delicious and satisfying meal that’s also packed with nutrients.
Ingredients:
– 1 medium zucchini, diced
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the zucchini, cumin, curry powder, salt, and pepper. Cook for 5 minutes or until the zucchini is tender.
4. Pour in the coconut milk and vegetable broth. Bring to a simmer.
5. Reduce heat and let soup simmer for 10-15 minutes or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 20-25 minutes
Vegan Zucchini and Peanut Satay Skewers
Savor the flavors of Southeast Asia with these vibrant and nutritious skewers, perfect for a quick and easy snack or appetizer. Crisp zucchini, crunchy peanuts, and creamy peanut sauce come together in harmony to create a deliciously addictive treat.
Ingredients:
– 1 medium zucchini, cut into 1-inch pieces
– 1/2 cup raw peanuts
– 1/4 cup soy sauce
– 1/4 cup maple syrup
– 2 tablespoons rice vinegar
– 1 tablespoon peanut butter
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Cooking oil or non-stick cooking spray for grilling
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Thread zucchini pieces, peanuts, and a pinch of salt onto skewers.
3. In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, peanut butter, and ginger.
4. Brush the peanut sauce mixture evenly over the skewers.
5. Grill for 8-10 minutes, turning occasionally, until zucchini is tender and peanuts are lightly toasted.
6. Serve warm with additional peanut sauce for dipping.
Cooking Time: 15-20 minutes
Summary
Get ready to go green with these 20 delicious vegan zucchini recipes! From comforting curries and hearty stews, to crispy fries and sweet treats, there’s something for every occasion. Try making vegan zucchini noodles with avocado pesto, or indulge in grilled zucchini with a tangy lemon tahini drizzle. For breakfast, whip up some zucchini bread with walnuts, or go all out with zucchini lasagna with cashew ricotta. Whether you’re in the mood for something savory or sweet, these recipes are sure to satisfy your cravings and delight your taste buds!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
