17 Vegan Zucchini Recipes

March 12, 2020

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Whether you call it zucchini or squash, this versatile vegetable is the star of these healthy, vegan recipes. Zucchini can be roasted, grilled, baked or even turned into noodles and all methods are equally delicious. Recipes like Curried Zucchini Couscous and Grilled Eggplant & Summer Squash Salad are tasty, veggie-packed and a great way to enjoy plant-based eating.

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Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce

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This vegan burger recipe is one you'll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve them on buns or stuff them in pitas. We recommend making extra sauce--it's a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing. Source: Eatingwell.com May 2019

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Curried Zucchini & Couscous

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Made all in one saucepan, this curried zucchini and couscous recipe is a quick side dish, perfect to serve with grilled meats. For a little sweetness, throw in a handful of raisins with the carrots. Source: EatingWell Magazine, July/August 2013

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Zucchini & Mushroom Saute

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Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too. Source: EatingWell Magazine, Holiday Issue 1996

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Thai Tofu & Vegetable Curry with Zucchini Noodles

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For this quick Thai curry recipe, we've combined tofu and plenty of veggies with a flavorful sauce made with red curry paste, lime juice and coconut milk. Serve the curry over lightly warmed zucchini noodles to get even more veggies in your weeknight dinner. Bonus: Everything is cooked in one skillet, so there's only one pan to wash after dinner. Source: EatingWell.com, April 2019

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Vegan Zucchini Bread

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This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and nonvegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like. Vegan dark chocolate chips would be an ultra-decadent addition. Source: EatingWell.com, May 2018

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Baked Chili-Lime Zucchini Chips

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Crunchy chips are so satisfying--even when you swap in zucchini for potatoes. In fact, you might even find you like these baked zucchini chips even better than potato chips. Source: Diabetic Living Magazine, Summer 2019

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Simple Vegan Pesto Zoodles

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Zucchini noodles, or "zoodles," are a gluten-free, low-calorie substitute for traditional pasta in this easy and fresh vegan dinner. For best results, toss the zucchini pasta with the basil pesto sauce and serve right away. Source: EatingWell.com, July 2018

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Grilled Eggplant & Summer Squash Salad

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The homemade balsamic reduction is the key to this healthy grilled eggplant and summer squash salad. It's easy to make but watch the vinegar as it reduces; it can burn easily. If you have any left over, drizzle it on strawberries. Source: Diabetic Living Magazine, Summer 2019

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Tofu Kebabs with Zucchini & Eggplant

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We've divided the tofu and veggies onto separate skewers because the tofu is delicate and sticks to the grill more easily than the eggplant and zucchini. If you like, swap halloumi cheese for the tofu for another twist on this combination. Source: EatingWell.com, April 2018

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Quick Pickled Zucchini Ribbons

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Lively tasting quick pickled zucchini is a nice addition to any summer lunch or dinner spread. Cutting the zucchini into long strips makes for a pretty presentation. Source: EatingWell Magazine, June 2019

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Grilled Zucchini with Tomato-Mint Relish

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This grilled zucchini recipe is perfect for summertime bumper crops of zucchini. The tomato-mint relish would be great on all sorts of grilled vegetables. Source: EatingWell Magazine, June 2019

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Raw Vegan Zoodles with Romesco

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Trying out a raw vegan diet or just looking for an easy no-cook recipe? This spiralized zucchini noodle dinner with red pepper sauce is refreshing, satisfying and oh-so-delicious! Plus, it couldn't be easier to make. Just whir up the 5-ingredient sauce in your food processor or blender, toss and serve! Source: EatingWell.com, October 2018

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Roasted Veggies & Hummus Sandwich

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Spruce up your sandwich game with a medley of roasted veggies. For extra vegetables throughout the week, roast a whole sheet pan in Step 1, then add the cooked veggies to salads, sandwiches, and pasta dishes, or serve them as a side dish. Source: Diabetic Living Magazine, Spring 2019

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Skewered Zucchini and Yellow Squash

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Add these side dish squash kabobs to the grill alongside your meat or chicken and dinner will be ready that much faster! Source: Diabetic Living Magazine

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Olive Oil-Braised Jewish Zucchini Peels (Kashkarikas)

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A popular Sephardic Jewish dish, cuajado, is made with just the zucchini flesh mixed with fresh cheese and matzo meal. This vegetable side dish recipe was created so the peels wouldn't go to waste. Serve as an appetizer or a side dish. Use any leftover zucchini flesh in stuffings, breads and muffins or just sauté with garlic in olive oil. Source: EatingWell Magazine, September/October 2018

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Grilled Summer Squash, Onions, and Tomatoes

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Enjoy the freshest summer vegetables hot off the grill, flavored with herbs and a hint of garlic. Source: Diabetic Living Magazine

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Lentil & Bulgur Pilaf with Green & Yellow Squash

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Based on a traditional Lebanese Lenten dish, this recipe makes a terrific meatless meal. Serve with warm whole-wheat flatbread or pita and a dollop of tangy plain yogurt. Source: EatingWell Magazine, Fall 2004

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