vegan zucchini recipes

Vegan Zucchini Fritters are crispy, light and perfect when you have abundance of garden zucchini! Made with just 7 ingredients and ready in about 30 minutes.

Vegan Zucchini Fritters

zucchini (3 large

salt

flaxseeds

water

all purpose flour (or gluten free mix if needed)

cornstarch (or arrowroot)

baking powder

green onions, chopped small (about 1/2 cup)

dill

olive oil,

Trim the ends of your zucchini and shred it using the large holes of a grater. You can also use the shredding attachment on a food processor if you have one.

Place the shredded zucchini in a strainer over a bowl or in the sink. Toss with the salt and let sit for 10 minutes.

While the zucchini sits, get out a large mixing bowl. Add the ground flaxseeds and water to it, stir a little and set aside to thicken for a few minutes.

Once the zucchini has rested for 10 minutes, use your hands to squeeze out all of the excess liquid you can, and place the squeezed zucchini in the bowl with the flaxseed mixture. Don&#039;t skip this part or the fritters will turn out soggy.

To the same bowl, add the flour, cornstarch, baking powder, green onions and optional fresh dill or parsley. Stir with the zucchini until well incorporated.

In a large pan (non-stick or cast iron preferred), heat 3-4 tablespoons of oil over medium heat. When the oil is hot, add about 2 tablespoons of the zucchini mixture to the pan, and flatten the tops with the back of a spoon. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with all of the fritter mixture, adding more oil as needed. If you have a really good non-stick pan you may not need much oil at all. Place the cooked fritters on a paper towel lined plate.

Serve immediately with vegan sour cream and enjoy!

<em>This Vegetable Stuffed Zucchini is light, refreshing, and wholesome — the perfect veggie-packed, gluten-free side dish for those warm weather months.</em>

Vegetable-Stuffed Zucchini

zucchini*

extra virgin olive oil (see instructions for oil-free)

ginger

carrots,

asparagus,

salt,

Black pepper,

(60 g) toasted slivered almonds*, divided

Prep

Preheat the oven to 350F and set a 9&#215;13&#8243; baking pan aside. Wash the zucchini, then cut off the hard stem of the squash. Cut each zucchini in half lengthwise, to form two &#8220;boats.&#8221; Use a spoon or melon baller to scoop out the inside flesh of the zucchini, creating a long and hollow indentation along the boat. Repeat with all of the zucchini halves, then finely chop the scooped out insides; set aside.

Filling

heat a large non-stick pan to medium heat, then add the oil (Oil-free: sub 1/4 cup / 60 ml of water). Once warm, add the ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add the chopped zucchini, carrot, asparagus, and salt; sauté for 7 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated from the bottom of the pan. Set 2 tablespoons of the toasted almonds aside, then fold the remaining almonds into the vegetable mixture. Season with pepper and additional salt to taste, if necessary.

Stuff

arrange the zucchini in your baking dish with the hollowed side up, then use a spoon to stuff each &#8220;boat&#8221; with the vegetable and almond filling &#8211; don&#8217;t be afraid to really pile it on here! Once all of your zucchini are stuffed, carefully pour 1 cup (240 ml) of filtered water into the corner of the casserole dish; it may help to use a funnel here to protect the zucchini.

Bake

cover the dish with aluminum foil, then carefully place in the center rack of your oven for 30 to 35 minutes, or until the zucchini boats are tender. Remove from the oven and carefully remove the foil, watching for steam.

Steam

transfer the zucchini onto serving plates or a tray, then top with the remaining slivered almonds. Serve warm; leftovers will keep in the fridge for up to 5 days.

Curried Zucchini Soup made with fresh ginger and mint.  Quick and deeply satisfying.  Vegan-adaptable.  Can be served hot or chilled.

Curried Zucchini Soup

coconut oil

onion,

garlic,

ginger,

sea salt

yellow curry powder

zucchini

stock

cilantro- leaves and stems roughly chopped

mint leaves, roughly chopped

In a heavy-bottomed pot or dutch oven sauté onion, garlic, ginger, and jalapeño in coconut oil, over medium heat for about 5 minutes until tender and fragrant.

Add the salt, zucchini and curry powder. Sauté a few minutes more.

Add 2 cups of the broth. Bring to a simmer, cover, and cook until the summer squash is tender, about 5-10 minutes.

Add two cups of cold broth to the blender along with all the simmered ingredients.  (Be so careful as hot liquids tend to burst out in a blender, making an incredible mess, and can burn you- so cover firmly with a kitchen towel.)

Blend with the lid vented, until smooth.  Add fresh mint and cilantro, blend until incorporated.  We like seeing the green flecks of herbs but your choice on how smooth to blend.

Just got back from the store, got my zucchini, jalapeno and ginger.  Standby for results...but...I already know it will be AWESOME!  Have never made anything of your that wasn't.  Thanks!  :)

Dear Sylvia,

Thank you for this beautiful recipe. I live in Australia, now moving into Summer, so this soup is perfect. I need to leave the beautiful heavy beef bone + root vege soups behind me, for now. I do love soups, so this will serve the purpose in-between on this opposite side of our shared globe.

Thank you for your beautiful recipes. I made the shredded chicken this weekend, as I need to cook for the week ahead. It appealed to me that way.

I also love the occasional personal note that you share. I read them and feel the warmth, the love that you put in to this. 
Thank you,
Ren

Wow, this was amazing! A keeper for sure. Love the addition of the mint!

Very easy, great flavored soup!  Love the cumin and jallapeno 
I didnt have a few ingredients...    Made it with veg stock and used peanut oil.   Didnt have ginger....or cilantro..   But stil liked it a lot.    Had a lot of mint in garden so thats why tried recipe.   Very easy and very good.   Also, i simmered with all the veg stock and used immersion blender. 
  I agree blender is dangerous for hot liquid.    Immersion blender is essenial equipment for some soups.
Thank you for recipe!!

Absolutely gorgeous aromatic, warm and filing soup. Just what I needed for a lunchtime pick me up on this cool autumnal day in the UK. Packed with flavour and can’t wait to share with my vegan daughter. 

I look forward tot he  honest and heartfelt words you share each week. Sylvia you resonate strongly with me (and I’m sure many). I appreciate that strength of vulnerability and gentleness you blend so well. 

Thank you 🙏🏻

Another tasty soup! Easy to make and wonderfully delicious!

Thanks, Sylvia.

Made this last night.  It was so quick and easy. Everyone loved it.  I never would have thought to make a zucchini soup but will make this again.  Added in a bit more curry powder.  The mint really cools down the heat and gives it a nice flavor but isn't overbearing.  Thanks again for another winner.

This soup seems simple  to make and looks delicious. 
I'm making it this week!

Very delicious, but I would put less salt.

This was a winner at our home, the flavors blended so well together. I had it as written and my sweetie, who is more of a carnivore, tucked some poached chicken into his bowl. I cook a couple of organic chicken breasts in the instant pot each week for him to add to dishes as I cook with less meat. It keeps us both happy as do your adaptable recipes. He has learned as I have know Feasting recipes are great and have expanded our palate as we are not eating out only carry out from a few favorite restaurants until we get to the other side of COVId-19. Thanks for such great recipes and photographs.

Excellent timing - a terrific, easy ingredient, fast soup (you’ve just met most of my summer cooking criteria)!  Just picked a monster zucchini from the garden (how DO we miss those, there’s only three hills!)  It turned out to be 3 lbs, but I seeded it to use only the ‘good’ stuff.  I didn’t have a jalapeño, so I used 1/4 tsp. chili powder.  Also, added,1/2 cup low-fat sour cream at the end.  This soup was so good - it’s going into the “zucchini-buster Hall of Fame”.  Many Thanks!

Wow, amazing flavor!  Quick and easy. I see myself making this again and again.

I really enjoyed this soup. Made it with green zucchini so my 6yo thought it looked like witch's potion...esp when it was bubbling! Much improved by fresh cilantro and mint and extra sea salt. We like spicy so next time I would use more jalepeño.

https://content.jwplatform.com/videos/Uw7mLmvr.mp4

Curried Zucchini soup made with fresh ginger, jalapeño and mint. Quick, easy and deeply satisfying, this vegan-adaptable soup can be served hot or chilled. 

No cheese, no cream, no beef, no egg in this casserole, but it is bursting into summer flavors. This is an addictive zucchini casserole even for vegetable haters!

Zucchini Tomato Casserole (Vegan)

zucchinis, (1 pound) thinly sliced

tomatoes, pureed (makes 2 cups)

garlic, mashed

parsley

green onions

lemon, squeezed

vinegar

olive oil

black pepper

chili powder, Mexican or another type

Mix pureed tomato, garlic, parsley, green onions, lemon juice, vinegar, olive oil and spices in a medium bowl.

Put zucchini slices in a large bowl and pour the pureed tomato mixture over them. Stir well using your hand so that each zucchini slice is coated with the red sauce.

Transfer them in a large baking dish so that the layer is not very thick. Bake for about 45 minutes or the top gets golden.

Pour this Creamy Vegan Alfredo Sauce with Zucchini over your favorite pasta for a hearty, cozy meal that&#39;ll keep you feeling satisfied all evening long. Vegan, Nut-Free, Gluten-Free option.

Creamy Zucchini Alfredo

pasta of choice

+ 1/2 teaspoon kosher salt (divided)

vegan butter

zucchini (divided)

onion

garlic (minced)

yeast

lemon juice

hemp hearts cashews

pasta water (see instructions)

black pepper (to taste)

Prep: Use a vegetable peeler to peel all of the green outer layer off of one zucchini, then finely dice it. Take the other zucchini and finely grate or julienne it; set both aside, separately.

Cook the Pasta: Bring a large pot of salted water to a boil with 1/2 tablespoon of kosher salt. Once boiling, add the pasta and cook until al dente, according to package directions. When there is 1 minute left of cook time, (1) carefully remove 2/3 cup of the pasta water and set aside, then (2) add the julienned zucchini and cook for the remaining minute, to blanch it. Drain with a fine metal sieve and set aside.

Aromatics: In the meantime, melt the butter in a large sauté pan over medium heat. Add the onion and zucchini and sauté for 10 minutes, until the zucchini is translucent. Add the garlic and sauté for an additional 1 to 2 minutes, then remove from the heat.

Blend: Carefully transfer the sautéed zucchini and onion mixture to a blender along with the reserved pasta water, nutritional yeast, lemon juice, hemp hearts or cashews, and remaining 1/2 teaspoon of salt. Blend on high for 45 to 60 seconds, until a smooth sauce forms.

Combine: Return the blended sauce to the same pan over medium-low heat, then add in the cooked pasta and zucchini and mix well. Season with additional salt and pepper to taste.

Serve &amp; Store: Divide among plates and serve warm; store leftovers in the refrigerator  in a sealed container for up to 5 days.

This vegan chocolate zucchini bread is irresistibly moist and chocolate-y and can be baked as muffins or a loaf. It&#39;s healthier than traditional zucchini bread but definitely dessert-worthy - with both cocoa powder and dairy-free chocolate for double the chocolate flavor! Try it with a scoop of Vanilla Oat Milk Ice Cream. Include the spices for a Mexican-chocolate vibe!Yield: 12 muffins OR one 9-inch loaf

Vegan Chocolate Zucchini Bread (Loaf or Muffins)

flour

cocoa powder

baking soda

fine sea salt

cinnamon, optional

⅛ teaspoon chili powder, optional

cayenne, optional

brown sugar

non-dairy milk

flax seed

vanilla extract

neutral oil,

balsamic vinegar (enhances the chocolate flavor and helps with rise)

zucchini (from about 1 medium zucchini)

walnuts,

Preheat

Preheat oven to 350 degrees F, and oil a standard muffin pan or 9x5-inch loaf pan.

Grate

After grating the zucchini, gently squeeze out the excess moisture. Set aside.

In a large bowl sift together the flour, cocoa, salt, baking powder, baking soda, and spices, if using. *If using a whole-grain flour such as spelt, sifting might separate out some of the fiber; add it to the bowl. Whisk to fully combine all dry ingredients.

In a medium bowl whisk together the sugar, milk, flax meal, vanilla, oil and vinegar.

Transfer

Pour wet ingredients into dry, and stir just until combined. Fold in the zucchini and walnuts. Scoop batter into the prepared pan, and sprinkle the top(s) with chopped dark chocolate, if using.

Bake muffins for 18 to 20 minutes and a loaf for 50 minutes to 1 hour. The bread is done when the center is firm and a toothpick or knife inserted in the center comes out clean or with a few crumbs. Cool in the pan for about 10 minutes, then transfer to a cooling rack.

Was looking for lemon zucchini bread since I was using yellow squash for the zucchini. Liked your rest of ingredient profile best so made this instead. Boy am I ever glad I did!  So incredibly delicious!!  If you are looking for another recipe challenge, might I suggest a lemon zucchini bread?  Thank you for all your inspiration.

Oh. My. Goodness. I made this in muffin form. I'm just so delightfully surprised at how delicate and light they are! I've made many different recipes for chocolate zucchini bread, it's kind of one of my things. This is the one, look no further!
I used whole wheat pastry flour. I measured the cup of zucchini after squeezing the moisture out, wasn't sure about that part. I might have used extra chocolate chips, not optional over here. The only spice I used was cinnamon and it's a perfect amount. 
Thank you for a fantastic recipe!

This is delicious! I made them into muffins and topped some with walnuts (so they’d toast wile baking) for those that like the nuts in baked goods. I cut back on the brown sugar a little bit and they were still great. I figured the chocolate chips I added would offset the reduction in sugar.

Top 6 vegan zucchini recipes recipes from across the web

The most viewed vegan zucchini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Zucchini Fritters

Vegetable-Stuffed Zucchini

Curried Zucchini Soup

Zucchini Tomato Casserole (Vegan)

Creamy Zucchini Alfredo

Vegan Chocolate Zucchini Bread (Loa...

Top 6 vegan zucchini recipes recipes from across the web

The most viewed vegan zucchini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Zucchini Fritters

Vegetable-Stuffed Zucchini

Curried Zucchini Soup

Zucchini Tomato Casserole (Vegan)

Creamy Zucchini Alfredo

Vegan Chocolate Zucchini Bread (Loa...

The most viewed vegan zucchini recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine