And a great way of finding new recipes is to try, is to pick one food or vegetable that you already know you like, and get hold of easily, and find out all the different and tasty ways of cooking it.
When I became vegan, zucchini was one of those vegetables for me, and I was outstanded by just how many vegan zucchini recipes were out there. Zucchini has a mild, unassuming taste, that will pair well with many other flavors.
Over time, I was able to put together a shortlist of my top favorite vegan zucchini recipes, and today I want to share this with you.
Zucchinis are really healthy for you. They’ve got such nutrients as antioxidants, including lutein and zeaxanthin which have anti-ageing properties, anti-inflammatory nutrients, plenty of vitamin C, vitamin B, vitamin A, folate, thiamin, and riboflavin.
Not to mention minerals such as potassium, manganese, and small amounts of phosphorus and magnesium.
But it’s important to note at this point that the way you cook your zucchini affects the preservation of nutrients. What’s more, some methods, such as frying, can add unnecessary calories to the dish.
I wanted to kick things off with a recipe that’s really simple and easy to make, which is why I chose this recipe as my number pick. It doesn’t require too many ingredients, just 8 essential ones and one optional one.
The recipe yields 4 portions, and is ready to eat in as little as half an hour, making it a perfect dish for a busy weeknight.
To make it vegan, you will need to use vegan Parmesan cheese, and nut milk mixed with ground flaxseed instead of egg.
It’s so crispy and delicious – highly recommended!
To see the recipe in full, simply click on this link.
This vegan zucchini soup is rich, hearty, and flavorful, packed with healthy veggies and flavor.
It features tender zucchini, minced garlic, celery rib, white beans, sweet carrot, green onions, Italian seasoning, and earthy thyme. It makes for excellent comfort, and is a great way of warming up in the colder months.
It doesn’t have any overpowering flavors, which makes it an excellent dish for picky eaters. And each serving is just 106 calories, so you could use it for weight loss or as a starter.
It’s naturally gluten-free, and it’s super easy to make – you can do it all in just one pot.
It also freezes really well, making it a perfect dish for meal prep.
To see the recipe in full, simply click on this link.
You’re probably thinking that a vegan zucchini lasagna would have zucchini in place of the mince. But, in this recipe, the lasagna noodles themselves are made out of zucchini.
It’s much healthier than a traditional lasagna, and it’s naturally gluten-free. Not to mention nourishing. And it makes for an excellent dish to whip up when you have guests over.
The recipe explains how to make the zucchini noodles, and the vegan bolognese is a combination of minced garlic, green lentils and tomato purée.
Meanwhile, there’s also the vegan cheese sauce, which is made with the likes of cashew nuts, onion powder, garlic, and more.
To see the recipe in full, simply click on this link.
I absolutely adore this recipe! It’s super simple to make, has a crispy golden crust on top, and is just yummy!
You don’t need a whole lot of ingredients to make it, and all the ingredients required are easy to source and are readily available in your local grocery store.
You just scoop out the inside of some zucchinis, fill them up with a mix of cooked diced red bell peppers and red onion that has been seasoned with minced garlic, oregano, and more, before baking for about 20 minutes. It’s absolutely delicious!
To see the recipe in full, simply click on this link.
Have you heard of zoodles? It’s another word for zucchini noodles. You just grab a device called a spiralizer, and you can use it to make spaghetti-like noodles out of zucchinis!
This is hands down my favorite zucchini noodles recipe. It’s in a delicious homemade vegan oil-free pesto, made with the likes of fresh basil, garlic, and lemon juice, and you can also throw in a few cherry tomatoes, for a nice contrast of flavors.
I like to serve it with some grated vegan Parmesan cheese, and a sprinkle of red pepper flakes.
To see the recipe in full, simply click on this link.
One of the most frequent zucchini recipes you see on the net is for zucchini bread. So I tried out several different versions, but they often come out kind of dry and not very nice.
But this recipe is the exception to the rule! It comes out incredibly moist and buttery, and I’m pretty sure you’re going to love it as much as I do.
It’s made with such ingredients as zucchini (obvs), chopped walnuts, coconut oil, coconut sugar, maple syrup, vanilla extract, and flaxseeds.
The recipe yields 10 servings, coming in at just 180 calories each.
To see the recipe in full, simply click on this link.
If perhaps you’re still transitioning from meat eater to vegan, then I 100% recommend this recipe (Here are some Vegan Ground Beef Recipes You Need To Try!)! It’s just so yummy!
The “meatballs” are 100% plant-based, made from such ingredients as zucchini (obvs), chickpeas, minced garlic, rolled oats, and dried basil and oregano. You will need a food processor to break down the chickpea mixture.
The recipe suggests serving the meatballs with whole grain pasta to make the dish extra healthy, and a generous helping of rich marinara sauce!
It’s easy to make, and it can be ready to eat in as little as 45 minutes.
To see the recipe in full, simply click on this link.
I just love this low-fat, low-carb, gluten-free, and completely plant-based zoodle dish! It’s a much better version of the traditional Pad Thai recipe!
The vegetables include spiralized zucchini, onion, minced garlic, red cabbage, bell pepper, deseeded jalapeño, and shredded carrots.
Then in the accompanying sauce, you will need such ingredients as vegan nut butter, fresh ginger, maple syrup, and more.
I like it served with lime wedges, crushed peanuts, and sliced green onions!
This recipe is ready to eat in just 25 minutes, which makes it perfect for a busy weeknight.
The recipe yields 8 servings at just 232 calories each.
To see the recipe in full, simply click on this link.
These healthy thick and fluffy flourless pancakes are quite the treat, and an excellent way to start the day!
They have no eggs, no flour, and no sugar either, making them naturally vegan, gluten-free, and sugar-free.
They don’t need many ingredients, just rolled oats, plant-based milk, shredded zucchini, an overripe banana (or sweet potato), baking powder, apple cider vinegar, sugar-free maple syrup, and vegan chocolate chips (purely optional but very nice).
The pancakes are ready to eat in as little as 5 minutes (Also check out this Cacao And Vanilla Vegan Waffles Recipe). And the recipe yields 4 servings, coming in at 130 calories each.
To see the recipe in full, simply click on this link.
And now we’re going to go out with a bang! Did you really think I was going to leave you with no dessert option?
This chocolate zucchini cake tastes amazing – it’s wonderfully fudgy and moist, is super rich and indulgent, and incredibly chocolaty!
For the dry ingredients, you’ve got the likes of healthy brown rice flour, coconut sugar (not refined sugar), shredded coconut, and seeds. While for the wet ingredients you’ve got grated zucchini, coconut milk and maple syrup.
Then there’s the frosting which is made with sweet potatoes, plant-based milk, plant-based butter, vanilla extract, maple syrup, and cocoa powder. Delicious!
To see the recipe in full, simply click on this link.
Wrap Up
I hope you’ve enjoyed browsing through my shortlist of the best 10 vegan zucchini recipes on the net. I trust that you will find at least one that you want to try out, and I hope that it turns out well and that you enjoy it.
With any luck, you’ll discover an amazing new family favorite recipe to enjoy on a regular basis! That way, the whole family can enjoy wholesome, healthy vegetables and plant-based foods as part of your healthy vegan lifestyle. Bon appétit!
Hi, my name is Kimberly Kidd and I love to cook and eat delicious, nutritious meals featuring natural, organic plants.
Since my sister introduced me to vegan cooking four years ago, I have discovered so many delicious alternatives to the traditional meaty meals I used to eat.
Today I enjoy trying and making my own vegan-friendly alternatives. If my sister can do it, then so can I (and you can, too). It is easier than you may think, promise!
