Easy Vegan Zucchini Recipes (2024)

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Zucchini Recipes Reader Interactions Leave a Comment & Rating! FAQs References

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Easy Vegan Zucchini Recipes (1)

Summer squash season is here, and we’re ready for it (bring on the zucchini bread)! To help you find new ways to enjoy the bounty of zucchini this season, we’ve gathered easy vegan zucchini recipes including delicious desserts, vibrant pastas, hearty salads, and more! Scroll through to see all of our favorite zucchini recipes. Enjoy, friends!

(Note: Dietary symbols listed throughout for easy navigation!)

Zucchini Recipes

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Creamy Zucchini Blueberry Smoothie

Creamy, nutritious zucchini smoothie with bananas, blueberries, greens, and hemp seeds! Loaded with 8 whole ingredients, plus 1 blender and 5 minutes required! Entirely vegan, gluten-free, and loaded with health benefits.

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1-Bowl Chocolate Zucchini Bread

Fluffy, tender, insanely delicious Chocolate Zucchini Bread! Made in just 1 bowl, naturally sweetened, SO delicious!

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The BEST Vegan Gluten-Free Zucchini Bread

Comforting, classic zucchini bread that’s undetectably vegan and gluten-free! Just 1 bowl required for this moist, nutty, subtly-spiced loaf.

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Easy Zucchini Fritters

Incredibly fresh, flavorful vegan zucchini fritters ready in just 30 minutes with simple ingredients. Zesty, herby, incredibly versatile, and a delicious plant-based, gluten-free side or snack.

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Easy Vegan Zucchini Boats

Hearty yet light, these EASY vegan zucchini boats are seared then stuffed with flavorful marinara and our homemade vegan sausage, then baked until bubbly and tender. The ultimate side or main for Italian night. Just 10 ingredients required!

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Vibrant Bell Pepper and Zucchini Tacos

The ultimate summer taco with sautéed zucchini, onion, and bell pepper, seasoned with herbs, spices, and fresh lime juice! Just 10 ingredients required! Vibrant, light, flavorful!

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Vegan Pasta Primavera with Roasted Veggies

A simple, savory Vegan Pasta Primavera full of versatile veggies and protein-rich chickpeas! Gluten-free optional and just 10 ingredients required!

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Abundance Kale Salad with Savory Tahini Dressing

An abundant kale salad with roasted sweet potato, zucchini, avocado, sprouts, crispy chickpeas, and kimchi! Topped with a savory tahini dressing, this salad makes the perfect 30-minute meal or side.

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Grilled Corn & Zucchini Salad with Sun-Dried Tomato Vinaigrette

An amazing, light summer dish: 30-minute Grilled Zucchini & Corn Salad with sun-dried tomato vinaigrette! Top with roasted chickpeas for even more protein.

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Vegan Zucchini Gratin

10-ingredient vegan, gluten-free gratin loaded with zucchini, asparagus, and onion. So easy, quick, and delicious.

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Easy Ratatouille (Versatile, 1 Pot!)

A simple take on the classic French staple that’s colorful, flavorful, and packed with summer vegetables! Delicious served with pasta or bread. Just 10 ingredients and 1 pot required!

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Creamy Vegan White Pasta with Summer Vegetables

A light, cheesy white vegan pasta with summer vegetables. Incredibly versatile, 10 ingredients, and a delicious plant-based side or entrée!

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Pinto Bean & Veggie Green Enchilada Bake

Saucy, satisfying enchilada casserole with green enchilada sauce, veggies, and pinto beans. A hearty, quick, nourishing entrée that’s vegan, gluten-free, and easy to prepare. Just 10 ingredients required!

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8-Ingredient Zucchini Lasagna (GF)

Healthy, 8-ingredient lasagna made with zucchini noodles, organic red sauce, and macadamia nut ricotta "cheese"! Hearty, wholesome, and so delicious.

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Zucchini Pasta with Lentil Bolognese

A hearty red sauce with lentils and carrots over zucchini noodles! A flavorful, healthy, 30-minute plant-based meal.

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30-Minute Cashew Alfredo

Creamy, saucy cashew alfredo in 30 minutes! The perfect plant-based sauce for all your pasta night needs.

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Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

Mediterranean-inspired bowls with spicy chickpeas, roasted veggies, optional grains, and an herby green tahini sauce. A nourishing, plant-based meal with just 10 ingredients!

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Fire-Roasted Tomato & Mung Bean Soup

Easy, 10-ingredient vegetable soup with fire-roasted tomatoes, tons of vegetables, and detoxifying mung beans! A hearty soup for the colder months that’s entirely vegan and gluten-free!

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1-Pot Vegan Minestrone (Gluten-Free)

Easy, 1-pot vegan and gluten-free Minestrone! Simple, wholesome ingredients, 30 minutes to prepare. SO delicious and perfect for late summer, fall, and winter!

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Tomato and Vegetable White Bean Soup

A hearty 1-pot winter soup that's brothy and tomato-infused and chock-full of hearty veggies like squash, kale, and potatoes. White beans provide extra protein and a buttery finish. The perfect healthy lunch or dinner for colder months.

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If you try any of these recipes, let us know! Leave a comment or take a picture and tag it @minimalistbaker on Instagram. Enjoy, friends!

Reader Interactions

Leave a Comment & Rating!

  1. Rebecca says

    This is my first time on your website. The recipes look amazing and cannot wait to try them. I will share your link with all my friends and family. Thank you.

    Reply

    • Easy Vegan Zucchini Recipes (22)Support @ Minimalist Baker says

      Aw, thanks Rebecca! Enjoy! xoxo

      Reply

  2. Steph says

    I love these so much – and so timely… I have 3 huge zucchinis sitting on my counter and more in the garden! Thanks, as always, for such great vegan recipes!!

    Reply

    • Easy Vegan Zucchini Recipes (23)Support @ Minimalist Baker says

      Perfect! Enjoy, Steph! xoxo

      Reply

  3. Valerie Rice-Turnell says

    I can’t wait to try these recipes!
    I’m GF, so many choices here
    Thank you

    Reply

    • Easy Vegan Zucchini Recipes (24)Support @ Minimalist Baker says

      Yay! We’re excited for you to try them too, Valerie. Let us know how it goes! xo

      Reply

  4. Terre says

    Your vegan parmesan has become a staple in our house.
    Thank you for such a great recipe!

    PS: I keep cashews in the freezer, just to make your parmesan. When the cashews are so cold, they’re much less likely to try to become cashew butter when I blend them.

    Reply

    • Easy Vegan Zucchini Recipes (25)Support @ Minimalist Baker says

      Smart! Thanks for sharing your experience, Terre!

      Reply

      • Laura B says

        I too keep cashews on hand in the freezer for vegan parm and queso sauces.
        We use it all the time. One if my favorites is your cashew pesto!

        Reply

        • Easy Vegan Zucchini Recipes (26)Support @ Minimalist Baker says

          Love that, Laura! xoxo

          Reply

  5. Em says

    Your mung bean soup is missing from the list! It’s my favorite!! ; )

    Reply

    • Easy Vegan Zucchini Recipes (27)Support @ Minimalist Baker says

      Aw, that’s great! Thanks, Em!

      Reply

Easy Vegan Zucchini Recipes (2024)

FAQs

How do you cook zucchini without getting soggy? ›

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

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How do you cook zucchini and keep it firm? ›

Salt and drain zucchini

Salting and draining ensures the zucchini doesn't turn into a soggy mess while frying. This method also works for roasted zucchini, grilled zucchini, or baked zucchini if you're looking to remove as much water as possible.

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Why is sauteed zucchini soggy? ›

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

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How do you cook zucchini so it's not bitter? ›

Saute Quickly: Cook zucchini quickly over high heat to minimize the development of bitterness. Use Acidic Ingredients: Adding lemon juice, vinegar, or tomatoes to your dish can help balance out any bitterness.

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How can I enhance the flavor of zucchini? ›

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

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Do you cook zucchini with the skin on or off? ›

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

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Why is my zucchini so slimy when I cut it? ›

How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.

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Does zucchini get softer the longer you cook it? ›

You can embrace zucchini's plump nature by cooking it for longer and letting it turn soft and silky.

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How to tell when zucchini is cooked? ›

Once the zucchini is caramelizing, you'll continue to cook it until it's until tender all the way through—a paring knife or a fork should slip in without much resistance—but not yet mushy.

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Can you freeze zucchini without it getting mushy? ›

Yes, you can freeze zucchini without blanching it first. However, if you blanch it first, it will help deactivate the enzymes that can make it more mushy and discolored. The thawed zucchini may be less than ideal.

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How do you make zucchini not rubbery? ›

If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them.

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Why is my sauteed zucchini bitter? ›

Bitterness in zucchini can be caused by environmental stress (mild bitterness) or plant genetics (severe).

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Why do you soak zucchini before cooking? ›

The main problem that confronts the cook when preparing zucchini is its wateriness. Zucchini is 95 percent water (among vegetables, only lettuce contains more water) and will become soupy if it is just thrown into a hot pan.

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How do you make zucchini less wet? ›

Slice and salt zucchini in advance of cooking to draw out some of the vegetable's excess moisture (while also seasoning it more thoroughly). To do this, cut up a pound of zucchini and toss it with ½ teaspoon of table salt. Let it drain in a colander for about 30 minutes before patting it dry and cooking it.

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How do you keep zucchini from getting slimy? ›

Don't Wash Zucchini (Until Ready to Use It)

One of the keys to keeping zucchini fresh is to keep it as dry as possible, which means it's best to wash it just before using. To go a step further, you can pat zucchini down with a paper towel to absorb every bit of moisture before storing.

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Why are my zucchini getting soft? ›

If the ends of your zucchini get soft before they are fully grown, this is caused by squash blossom end rot and is a symptom of a calcium deficiency.

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Why is my zucchini turning to mush? ›

On the other hand, they may simply be waterlogging if your garden is poorly drained. Another possibility is squash bugs have damaged them and rot has set in as a result. In the meantime, keep removing the infected fruit as soon as you see signs of the problem.

Learn More ›

References

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