Are you looking for some delicious and healthy ways to incorporate zucchini into your meals? Look no further! As a versatile and nutritious vegetable, zucchini is a great addition to many dishes. And the best part is that it can be used in both sweet and savory recipes, making it a perfect ingredient for any occasion.
From classic breads and soups to innovative stir-fries and curries, we’ve got you covered with our list of 18 delicious vegan zucchini recipes. Whether you’re looking for a quick snack or a hearty main course, these tasty ideas are sure to please even the pickiest eaters.
In this article, we’ll explore some of the most creative and mouth-watering vegan zucchini recipes that will make your taste buds dance. So, let’s get started!
Vegan Zucchini Bread with Walnuts
Vegan Zucchini Bread with Walnuts Recipe
Moist and flavorful, this vegan zucchini bread is perfect for a snack or as a side dish. The addition of walnuts adds a nice crunch and depth to the bread.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup apple cider vinegar
– 1/2 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 medium zucchini, grated
– 1/2 cup chopped walnuts
– 1 tablespoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add non-dairy milk, apple cider vinegar, canola oil, grated zucchini, chopped walnuts, and vanilla extract to the dry ingredients. Mix until just combined.
4. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 45-50 minutes
Creamy Vegan Zucchini Soup
Warm up with a comforting bowl of creamy vegan zucchini soup, perfect for a chilly evening or a quick lunch. This recipe is easy to make and packed with nutritious ingredients.
Ingredients:
– 2 medium zucchinis
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1/2 cup cashew cream (see notes)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in olive oil until softened.
2. Add the zucchinis and cook until tender, about 5 minutes.
3. Pour in the vegetable broth and bring to a boil.
4. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Stir in the cashew cream and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Notes:
– To make cashew cream, soak 1/2 cup of cashews in water for 4 hours. Blend with 1/2 cup fresh water until smooth.
Vegan Zucchini Fritters with Herbs
These crispy fritters are a perfect way to enjoy the flavors of summer, packed with shredded zucchini, fresh herbs, and a hint of lemon. They’re easy to make and can be served as a snack or side dish.
Ingredients:
– 2 cups grated zucchini
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– 1/2 cup non-dairy milk
– 1 tablespoon lemon juice
– 2 tablespoons olive oil
– Fresh herbs (such as parsley, basil, or dill) for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine zucchini, flour, cornstarch, salt, pepper, and baking powder.
3. Stir in non-dairy milk, lemon juice, and olive oil until the mixture is well combined.
4. Using a 1/4 cup measuring cup, scoop the batter onto the prepared baking sheet.
5. Bake for 20-25 minutes or until golden brown.
6. Garnish with fresh herbs and serve warm.
Cooking Time: 20-25 minutes
Grilled Vegan Zucchini Skewers
Elevate your summer gatherings with these flavorful and healthy grilled vegan zucchini skewers. Perfect for a quick snack or as a side dish, they’re easy to make and sure to please.
Ingredients:
– 4 medium zucchinis
– 1/2 cup hummus
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Cut zucchinis into 1-inch pieces and thread onto skewers, leaving a small space between each piece.
3. In a small bowl, mix hummus, olive oil, lemon juice, salt, and pepper.
4. Brush the mixture evenly onto the zucchini slices.
5. Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until tender and slightly charred.
6. Serve warm, garnished with chopped parsley if desired.
Cooking Time: 10-12 minutes
Vegan Zucchini Lasagna with Cashew Cheese
A creative twist on classic lasagna, this vegan version substitutes ground beef with sautéed zucchini and layers it with creamy cashew cheese. A perfect plant-based option for a cozy dinner or special occasion.
Ingredients:
– 1 medium zucchini, sliced into 1/8-inch thick rounds
– 1 cup cooked lasagna noodles
– 1 cup cashews
– 2 cups water
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/4 cup nutritional yeast
– 1/4 cup vegan ricotta cheese (or soy yogurt)
– 1 cup marinara sauce
– 1 cup vegan mozzarella shreds (or soy cheese)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles and set aside.
3. Blend cashews, water, lemon juice, apple cider vinegar, and nutritional yeast in a food processor until smooth.
4. Assemble the lasagna by spreading marinara sauce on the bottom, followed by layers of zucchini, vegan ricotta cheese, and cashew cheese.
5. Top with vegan mozzarella shreds and bake for 30-35 minutes or until hot and bubbly.
Cooking Time: 35-40 minutes
Spicy Vegan Zucchini Stir-Fry
A flavorful and nutritious vegan stir-fry recipe that combines the freshness of zucchini with a spicy kick.
Ingredients:
– 1 medium zucchini, sliced into thin strips
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce (make sure it’s vegan)
– 1/2 teaspoon sriracha sauce (or more to taste)
– Salt and pepper, to taste
– Chopped 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 garlic; cook, stirring occasionally, until the onion is translucent (about 3-4 minutes).
3. Add the zucchini, ginger, soy sauce, and sriracha; stir-fry for 5 minutes, or until the zucchini is tender-crisp.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions, if desired.
6. Serve immediately over rice, noodles, or as a standalone dish.
Cooking Time: 10-12 minutes
Vegan Zucchini Noodles with Pesto
Get ready to enjoy a refreshing summer dish that’s both healthy and flavorful! This vegan zucchini noodle recipe is a twist on traditional pasta, using spiralized zucchinis instead of noodles and pairing them with a creamy pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup freshly made pesto (see note)
– 1 tablespoon olive oil
– Salt to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles and place them on a baking sheet lined with parchment paper.
3. Drizzle the zucchini noodles with olive oil, sprinkle with salt, and toss to coat evenly.
4. Roast the zucchini noodles in the preheated oven for 10-12 minutes or until slightly tender.
5. Meanwhile, heat the pesto sauce according to package instructions (or make your own using basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil).
6. Combine the roasted zucchini noodles with the heated pesto sauce and toss to coat evenly.
7. Serve warm, garnished with fresh basil leaves if desired.
Cooking Time: 12-15 minutes
Baked Vegan Zucchini Chips
Transform zucchinis into crispy, flavorful chips without the need for oil or frying. This simple recipe yields a tasty and healthy snack perfect for movie nights, parties, or just a quick pick-me-up.
Ingredients:
– 2-3 medium-sized zucchinis
– 1/4 cup vegan breadcrumbs (gluten-free)
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt to taste
– Optional: garlic powder, paprika, or other seasonings of your choice
Instructions:
1. Preheat oven to 375°F (190°C).
2. Slice the zucchinis into thin rounds, about 1/8 inch thick.
3. In a shallow dish, mix together breadcrumbs and olive oil until well combined.
4. Dip each zucchini slice into the breadcrumb mixture, coating both sides evenly.
5. Line a baking sheet with parchment paper. Arrange the coated zucchini slices in a single layer, leaving some space between each chip.
6. Bake for 20-25 minutes or until crispy and golden brown, flipping halfway through.
7. Remove from oven and sprinkle with salt and any additional seasonings desired.
Cooking Time: 20-25 minutes
Enjoy your delicious baked vegan zucchini chips!
Vegan Stuffed Zucchini Boats
A refreshing twist on traditional stuffed peppers, these vegan zucchini boats are a flavorful and nutritious summer treat. By hollowing out the insides of zucchinis and filling them with a savory mixture of quinoa, mushrooms, and cheese, you’ll create a delightful main dish that’s perfect for a warm evening.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked quinoa
– 1/2 cup sliced mushrooms (such as cremini or shiitake)
– 1/4 cup vegan cheese shreds (such as soy-based or nutritional yeast)
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 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 about 1/4 inch of flesh on each side.
3. In a bowl, mix together quinoa, mushrooms, vegan cheese, 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 the filling is heated through and the zucchinis are tender.
Cooking Time: 25-30 minutes
Vegan Zucchini and Chickpea Curry
This flavorful curry is a perfect blend of spices, creamy coconut milk, and tender zucchini and chickpeas. Serve it over rice or with some naan bread for a satisfying vegan meal.
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
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic, zucchini, curry powder, cumin, turmeric, and cayenne pepper. Cook, stirring occasionally, until the zucchini is tender, about 5 minutes.
3. Stir in chickpeas and coconut milk. Season with salt to taste.
4. Simmer the curry for an additional 10-15 minutes or until heated through.
5. Garnish with fresh cilantro leaves and serve.
Cooking Time: 20-25 minutes
Vegan Zucchini Muffins with Chocolate Chips
Moist and flavorful, these vegan zucchini muffins are a perfect treat for any occasion. With the added bonus of chocolate chips, you’ll be hooked from the very first bite!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened applesauce
– 1/2 cup plain vegan yogurt
– 1/2 cup grated zucchini
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 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, baking powder, and salt.
3. In a separate bowl, combine applesauce, yogurt, zucchini, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in chocolate chips.
6. Divide batter evenly among muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Roasted Vegan Zucchini with Garlic
Roasted Vegan Zucchini with Garlic Recipe
Bring out the natural sweetness of zucchinis by roasting them with a punch of garlic flavor. This simple and quick recipe is perfect for a weeknight dinner or as a side dish.
Ingredients:
– 2 medium zucchinis
– 3 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: lemon wedges, chopped fresh parsley
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Cut the zucchinis into 1/4-inch thick slices.
3. In a bowl, toss the zucchini slices with olive oil, minced garlic, salt, and pepper until they are evenly coated.
4. Spread the zucchini mixture on a baking sheet lined with parchment paper in a single layer.
5. Roast for 20-25 minutes or until the zucchinis are tender and lightly browned.
6. Remove from the oven and serve hot. Garnish with lemon wedges and chopped parsley if desired.
Cooking Time: 20-25 minutes
Vegan Zucchini Pancakes with Avocado
Start your day with a nutritious twist on traditional pancakes, packed with the goodness of zucchini and creamy avocado.
Ingredients:
– 1 medium zucchini, grated
– 1 ripe avocado, mashed
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk (almond or soy)
– 1 tablespoon lemon juice
– 1/4 teaspoon vanilla extract
Instructions:
1. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
2. Add grated zucchini, mashed avocado, non-dairy milk, lemon juice, and vanilla extract to the dry ingredients. Stir until just combined (do not overmix).
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls onto the pan.
4. Cook for 2-3 minutes on each side, until pancakes are golden brown and cooked through.
5. Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of vegan yogurt.
Cooking Time: 10-12 minutes (depending on pancake size)
Vegan Zucchini and Tomato Salad
This refreshing summer salad combines the sweetness of tomatoes with the nutty flavor of zucchini, all wrapped up in a tangy dressing. Perfect for a quick lunch or as a side dish for your favorite meals.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 3 large tomatoes, diced
– 1/4 cup vegan mayonnaise (such as Vegenaise)
– 2 tablespoons apple cider vinegar
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or basil leaves for garnish (optional)
Instructions:
1. In a large bowl, combine the zucchini slices and diced tomatoes.
2. In a small bowl, whisk together the vegan mayonnaise, apple cider vinegar, and olive oil.
3. Pour the dressing over the zucchini and tomato mixture, and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with fresh parsley or basil leaves, if desired.
6. Serve immediately, or refrigerate for up to 2 hours before serving.
Cooking Time: None! This salad is ready in just a few minutes.
Vegan Zucchini Pizza Crust
Vegan Zucchini Pizza Crust Recipe
A refreshing twist on traditional pizza crust, this vegan zucchini pizza crust is a game-changer for those looking for a healthier alternative. Made with zucchini, oats, and spices, this crust is not only delicious but also packed with nutrients.
Ingredients:
– 2 medium zucchinis
– 1/4 cup rolled oats
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon garlic powder
– 1/4 teaspoon dried oregano
Instructions:
1. Preheat oven to 375°F (190°C).
2. Grate the zucchinis and squeeze out excess moisture using a cheesecloth or paper towels.
3. In a bowl, combine the grated zucchini, oats, olive oil, salt, black pepper, garlic powder, and oregano. Mix well until a dough forms.
4. Roll out the dough on a floured surface to desired thickness.
5. Place the crust on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until lightly golden.
Cooking Time: 15-20 minutes
Vegan Zucchini and Mushroom Risotto
Rich and creamy risotto infused with the flavors of sautéed zucchini and mushrooms, perfect for a comforting vegan meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium zucchini, diced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Nutritional yeast, for added cheesy flavor (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 mushrooms and zucchini; cook, stirring occasionally, until tender, about 5-6 minutes.
4. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
5. Add warmed broth, 1/2 cup at a time, stirring constantly and allowing each portion to absorb before adding the next.
6. After 20-25 minutes of cooking, the risotto should be creamy and tender. Season with thyme, salt, and pepper.
Cooking Time: 25-30 minutes
Vegan Zucchini Brownies
These moist and fudgy brownies are a surprise hit with zucchini, a hidden gem in the kitchen! With only 1/4 cup of sugar, these treats are perfect for those looking to reduce their sweet tooth.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/2 cup canned full-fat coconut milk
– 1/4 cup grated zucchini (about 1 medium)
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegan brownie mix-ins (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
2. In a large bowl, whisk together flour, cocoa powder, sugar, and baking powder.
3. In a separate bowl, combine coconut milk, zucchini, and salt. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined. If using brownie mix-ins, fold them in at this stage.
5. Pour the batter into the prepared dish and bake for 25-30 minutes or until a toothpick comes out clean.
Cooking Time: 25-30 minutes
Vegan Zucchini and Lentil Stew
This hearty and comforting stew is a perfect blend of flavors, textures, and nutrients. With the combination of tender lentils, zucchinis, and aromatic spices, this dish is sure to become a staple in your vegan repertoire.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 2 medium zucchinis, sliced into thin rounds
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the lentils, zucchinis, cumin, smoked paprika (if using), diced tomatoes, and broth. Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 30-40 minutes
Summary
Get ready to indulge in the delicious world of vegan zucchini recipes! From classic comfort foods to international twists, these 18 mouth-watering dishes will satisfy your cravings and inspire you to get creative in the kitchen. Whether you’re in the mood for bread, soup, fritters, or pasta, there’s a recipe here that’s sure to please. Plus, many of these recipes are perfect for special occasions, like holiday gatherings or potlucks. So go ahead, take a look at our collection of vegan zucchini recipes and start cooking up some tasty treats today!
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