Zucchinis are the perfect vegetable -filled with nutrients, versatile, and oh so prolific. With so many delicious vegan zucchini recipes to make, let’s celebrate! From breakfast to dessert, you can eat zucchini all day long.
There once was a time that I didn’t love zucchini.
I know, I know. It’s absolutely crazy. I thought the vegetable was soft and slimy and without flavor and all together gross. Turns out, I wasn’t cooking it right! Once I started seeing all the vegan zucchini recipes out there, I realized that I was just doing zucchini wrong. For the past several years, I’ve been making up for that by planting lots of this magical green vegetable in my garden and finding new and inventive ways to use it up all summer long. If you want to enjoy zucchini all summer with me, I’ve got a handful of suggestions and then a whole lotta recipes.
Let’s take a look!
A handful of suggestions:
- Get yourself a spiralizer! These are the most incredible kitchen gadget. They are affordable and so convenient to use. With a spiralizer you can turn zucchinis into low-carb, gluten-free noodles that are delicious in salads, pastas, and more.
- I also recommend a mandoline. With a mandoline, you can slice zucchinis into super thin lasagna or ravioli noodles. Since making my first zucchini noodle lasagna last year, my mandoline has become a go-to kitchen tool.
- Try baking with zucchini. Zucchini gives baked goods delicious moisture without affecting the taste. I’ve been baking cakes, muffins, and breads for years with great results. You can use shredded zucchini or puréed zucchini as an egg replacer. Use up your zucchini and get great added health benefits with your sweet treats!
- Grill it! I love grilling sliced zucchini along with my portobello steaks and veggie burgers. Brush a little oil on it and place it on the hot grill for a delicious and simple zucchini side dish.
And a whole lotta recipes:
Enjoy your zucchini in this Vegan Pesto Pasta with Zucchini and Summer Squash. Lightly sautéed vegetables over pasta noodles that are smothered in creamy vegan pesto, this pasta requires only 10 ingredients and can be made in just 30 minutes for a quick and delicious summertime meal.
I love the combination of peanut sauce, maple tofu, and thinly spiralized zucchini in this Peanut Zoodles with Tofu from Happy Healthy Life. Filled with flavor, packed with protein, and vegetables, and made in just 25 minutes, this is a meal we should all be adding to our weeknight rotations.
Can you believe that this Strawberry Lime Cheesecake is made with zucchini? Pretty Pies makes this low-carb cheesecake that is free of all major allergens (that’s gluten, soy, dairy, eggs, and refined sugar, friends!) and is packed full of healthful foods such as cashews, spinach, strawberries, and of course, zucchini!
This Vegan Zucchini Noodle Lasagna is one of my favorite meals to make when I’m having guests. Filled with homemade cashew herbed ricotta and tempeh “beef”, then smoothened in marinara sauce, this gluten-free and vegan lasagna is a dinner that everyone can (and will) enjoy.
I’m drooling over these simple Zucchini Fritters from The Vegan 8. Made with just 8 ingredients and filled with all good things such as zucchini, corn, almond butter, and all sorts of spices, these Zucchini Fritters are topped with a Creamy Lemon Pepper Sauce. Wanna know the best part? They are 100% oil-free!
Looking for a low-carb ravioli? Look no further. Veggies Don’t Bite has you covered with this Vegan Ravioli recipe. Thinly sliced zucchinis filled with cashew ricotta and topped with marinara and creamy Alfredo sauce, this is another perfect vegan and gluten-free meal to serve at your next dinner party.
Remember how I love to grill my zucchini? This Wild Rice Mason Jar Salad is the best way to use up any left over grilled zucchini for a quick grab-n-go lunch the next day. Layered with late summer vegetables, topped with wild rice, and served with basil pesto dressing, this is a salad that celebrates summer’s best.
Zucchini with your oatmeal?! You had me at matcha. Feasting on Fruit combines fresh zucchini, matcha, oats, spices, and dates for this Zucchini Matcha Oatmeal, a healing, naturally sweetened breakfast that will fill you up all morning long. That’s a breakfast worth waking up for.
This Mushroom Bolognese is packed with protein, fiber, and healthy fats, making zucchini noodles the perfect accompaniment for this dish. You’ll love the combination of the meaty mushrooms and walnuts Bolognese with the refreshing and light zucchini noodles.
Another way to enjoy spiralized zucchini is with these Basil Alfredo Zoodles from Rainbow Nourishments. This recipe is made with less than 10 ingredients in just 10 minutes! It doesn’t get more simple (or delicious) that that. If you’re going to start spiralizing, I suggest starting with this fool-proof, mouth-watering recipe.
You are going to love these Zucchini Corn Cakes from Vegan Yack Attack. These savory pancakes are topped with green tomato relish and sunflower sour cream for a delightful breakfast that celebrates all those summer vegetables growing in your backyard. I can’t think of a better way to start a summer day!
Zucchini is so good in desserts because it adds extra moistness for a tender crumb that melts in your mouth. And this Chocolate Zucchini Cake is no exceptions. Rich and moist and filled with chocolate and hazelnuts then topped with a warm cinnamon glaze, this is one of the best ways to use up extra summer zucchini.
Or give these Chocolate Zucchini Muffins from Yummy Mummy Kitchen a try. Filled with wholesome ingredients such as coconut sugar, zucchini, and flax, with these muffins you are having your cake and eating it too! Made in just 25 minutes for a decadent and simple sweet treat.
Vegan Richa is one of the best when it comes to vegan/gluten-free baking and I have no doubt this Gluten-Free Zucchini Bread is amazing. Loaded with whole, good foods and baked to perfection, this moist and tender zucchini bread recipe is one to keep on hand this summer.
This quick Spiralized Vegetable Noodle Salad uses all your vegetables growing in your garden. A mixture of summer squash, carrots, zucchini, and beets, these beautiful spiralized vegetables get tossed in a homemade Green Goddess Dressing for a light and refreshing summer salad.