From fritters to burgers to brownies, these vegan zucchini recipes have you covered from appetizers to desserts.
You won’t believe the many incredible vegan dishes you can make from zucchini!
The thing I love most about zucchini is that besides being nutritious, it’s also crazy versatile.
You can shred it to make bread, puree it to make soup, and spiralize it to make pasta.
You can also stuff it, grill it, and turn it into burger patties! Seriously, there’s nothing this summer veggie couldn’t do.
That’s what makes it such a fantastic ally to vegans. Thanks to these vegan zucchini recipes, being vegan can be fun!
This vegan zucchini gratin might not look or taste like the wildly cheesy and buttery gratins we’re used to, but it’s definitely delicious.
Plus, when something is this pretty, everyone will eat it, even if it’s all-veggie.
This gratin has a crunchy crust made of sauteed onions. It also has a beautiful spiral of green and yellow zucchini intertwined with asparagus spears.
Then, there’s the topping, which is a heavenly mix of pureed cashews, nutritional yeast, salt, and garlic powder.
Together, these four simple ingredients form a vegan parmesan that mimics the nutty and salty flavors of cheese like a charm.
These zucchini fritters are like a mash-up between pancakes and hash browns, and it’s awesome.
They’re crispy on the outside, moist and tender on the inside, and packed with savory flavors.
Top these fritters with a dollop of cold vegan sour cream for a perfect finish. The contrast between hot fritters and cold cream is crazy good!
Here’s another crispy-on-the-outside and tender-on-the-inside vegan snack I’m sure you’ll love. Heck, I think even non-vegans will enjoy it!
These vegan zucchini fries don’t only have the perfect fry texture on point. They’re also beyond delicious.
Aside from being generously salted, the zucchini fries also get a tasty panko coating flavored with nutritional yeast.
And by the way, these fries are baked, not fried, which means you can enjoy an extra serving without the guilt.
If you’re looking for a light side dish that goes well with every entree imaginable, look no further than pan-roasted zucchini.
The dish is very simple. Seasoned zucchini slices are pan-roasted to crispy and caramelized perfection. Yet somehow, it’s divine.
And when I said this side dish goes well with everything, I mean everything.
Whether you serve it with a vegan or meaty entree, it won’t disappoint.
While this curry is 100% vegan, it’s so good, it can rival any meaty stew.
It’s all in the base, really. It’s a combination of broth, coconut milk, and tomato paste infused with tons of spices, ranging from garlic to cumin.
This curry only really contains zucchini (and some red onion). But I have no doubt in my mind that it’ll still blow you away.
This zucchini soup is healthy, vegan, and gluten-free. More importantly, it’s creamy, hearty, and unbelievably delicious.
Aside from the zucchini, it also features white beans and carrots. Onion, garlic, and herbs give it an irresistible aroma and flavor.
It puzzles me how this soup is so creamy, yet it doesn’t call for cream, milk, or dairy of any kind!
This recipe combines zucchini and potatoes to make the most heavenly vegan casserole!
Take this with you to potlucks and gatherings and it’ll be a certified hit, to both vegans and non-vegans alike.
It also couldn’t be easier to make. Just mix the veggies together in a dish.
Then, flavor them with seasonings and nutritional yeast, top them with breadcrumbs, and pop the dish in the oven.
Ditch the bag of chips and go for these homemade oven-baked zucchini chips. Trust me, they’re not as dull as you think.
In fact, these bad, or should I say good boys are surprisingly addictive. They’re super crunchy with a perfect mix of salty and spicy flavors.
They’re perfect on their own, but you can take your snacking game up a notch by dunking them in your favorite vegan dip.
These boats are as tasty as they are pretty.
First, takes tons of pictures for the ‘Gram. Then, take a bite, and another one, and another one.
These boats are so good, you can’t just have one serving.
How can they not be? They’re topped with a glorious black bean tomato sauce, chopped bell peppers, corn, and so much more?
Every bite will fill your mouth with a burst of flavors!
Who says going vegan means giving up tacos? Just whip up this delicious zucchini filling, and Taco Tuesday will still go as planned.
Called calabacitas con crema, these tacos are filled with zucchini, chiles, corn, and sour cream.
When the combination of flavors is this good, no one will notice the absence of meat.
Serve this heavenly filling over flour tortillas, finish with your choice of toppings, and enjoy.
If you’re still on the fence about zucchini noodles, this recipe will tip the scales in their favor.
I was not a fan of zoodles in the beginning, but this dish changed my mind!
Here, the spiralized zucchini is bathed in a ridiculously creamy garlic sauce.
Together, the two create a phenomenal dish that’s rich, yet light and refreshing at the same time.
It’s perfect if you’re craving pasta, but don’t want something too heavy.
While there’s zero meat in these meatballs, they’ll still surely impress even the pickiest eaters.
To make these non-meat yet meaty meatballs, you combine chickpeas, rolled oats, zucchini, and seasonings, among others.
I don’t know how or why, but once they’re mashed together and formed into balls, they just turn into these heavenly meatballs!
Serve them on top of marinara pasta and enjoy.
Yes, it’s possible to make burgers with zucchini and white beans, and surprisingly, they’re so good.
I’m not gonna lie to you and say these vegan burgers are just as good as actual beef patties. But they’re amazing for what they are.
These patties are juicy with a subtle crunch on the outside. The flavors are simply incredible, to boot.
Serve these patties on toasted buns and top with your favorite burger toppings.
And now we’ve reached the bread and dessert section of this roundup, which is absolutely my favorite.
I’m not exaggerating when I say this zucchini bread is extremely delicious! It’s wildly light and moist, and the flavors are on point.
As expected, the combo of chocolate chips and walnuts did not disappoint.
This bread is naturally vegan and can be customized to make it gluten-free.
Just because you’re vegan doesn’t mean you can’t have cake on your birthday!
This chocolate zucchini cake is so good you won’t believe it’s vegan, or that there’s zucchini in it.
It has a very light yet moist crumb, and it bursts with chocolate.
The cake layers are filled with chocolate buttercream frosting, which is also surprisingly vegan. Happy birthday, indeed.
These cookies are super soft, chewy, and dotted with decadent chocolate chips.
They’re everything you can ask for in oatmeal cookies, and then some.
Because while you won’t see or taste it at all, these cookies contain shredded zucchini.
It makes the dessert a lot more nutritious, without compromising flavor.
Pancakes are the quintessential American breakfast, but they’re not a very healthy way to start the day.
They’re loaded with refined carbs and sugar, and they’re barely nutritious at all.
Good thing there’s an easy solution: these zucchini bread pancakes.
While they’re a lot more wholesome, these pancakes are just as spectacular as the regular kind.
They’re tall, fluffy, and even studded with chocolate chips, as a bonus.
Here’s another ideal way to start your day: zucchini muffins!
Peppered with chocolate chips, no one will ever realize there’s zucchini in them.
You see, all the zucchini really does for these muffins is to make them incredibly moist. It doesn’t contribute anything to the flavor.
With these muffins, all you’ll get is the mouthwatering goodness of a regular chocolate muffin, plus the extra dose of nutrition.
19. Zucchini Waffles
Yes, you can enjoy the mouthwatering breakfast favorite even when you’re vegan!
At first glance, these waffles look just like regular waffles. But there’s a secret underneath.
Instead of the usual flour mixture, the batter is made of chickpea flour, flaxseeds, and zucchini.
Shocking, amirite? But surprisingly, these waffles are beyond delicious.
Flavored with smoked paprika, garlic powder, and nutritional yeast, they’re savory with a kick.
A diet that allows you to eat brownies is a good diet. It takes into consideration not just your physical, but emotional health, as well.
And believe me, these vegan brownies will definitely make you happy.
They’re ridiculously moist, fudgy, and chocolatey, everything you want brownies to be.
This vegan zucchini quiche makes waking up early a lot easier.
Just the thought of having this rich, scrumptious breakfast is motivation enough!
The combination of tofu, nutritional yeast, zucchini, and seasonings make up the quiche filling. It’s creamy, savory, and mind-blowingly flavorful.
Nestled in a golden crust, this quiche is very hearty. One slice is enough to get you through to your next meal.
This frittata is similar to quiche, except it’s crust-free. If you’re looking for a light breakfast or snack, this is the way to go.
It’s made of scrambled tofu, zucchini, non-dairy milk, and tahini seasoned with nutritional yeast, and spices. To a non-vegan, this combination makes no sense.
But I urge you to have faith in this recipe. You’d be impressed at just how much it tastes like a real frittata!
Here’s another fantastic breakfast recipe that uses tofu in place of eggs. This zucchini tofu scramble is rich, creamy, and oh-so delightful.
As an added bonus, this dish is super easy to make. From the kitchen to the table, all it takes are 20 minutes.
If you’re craving burritos but can’t have meat, this zucchini wrap is all you’ll need.
Instead of the usual steak or chicken, a combo of charred zucchini and hummus is the main attraction of this wrap.
Also stuffed with mixed salad greens and juicy tomatoes, this wrap is colorful, healthful, and best of all, flavorful.
I’m not normally a fan of salads, let alone a vegan one, but this one’s an exception. Somehow, this salad manages to exceed expectations!
A beautiful medley of squash, zucchini, bell peppers, and chickpeas are marinated in balsamic, lemon juice, herbs, and seasonings for 6 hours.
Delicious isn’t enough to describe this work of art. It’s phenomenal, to say the least.
Ditch the lasagna noodles and use zucchini instead!
You get the same rich and creamy flavors, minus the large amounts of carbs and calories.
27. Zucchini Risotto
If vegan comfort food is what you need, this risotto will definitely deliver.
First of all, it’s hearty and filling. Just one serving of this will satiate you until your next meal.
It’s just mainly arborio rice and zucchini, but the white wine, vegan butter, and parmesan make the dish shine.
If you’re craving tater tots but don’t want the carbs they bring, zucchini is the answer.
It’s easy: instead of a regular hash, use shredded zucchini! You’ll get the same mouthwatering results minus the calories.
Think lasagna roll-ups, but instead of real pasta, you use zucchini ribbons. I know that doesn’t sound that good but stay with me here.
These roll-ups burst with the spectacular flavors of vegan ricotta, marinara, and vegan parm!
This vegan Bolognese pasta will satisfy your spaghetti craving like no other.
The sauce is infused with vegan red wine, which gives it a wonderfully deep and complex flavor.
It’s also packed with chopped vegetables, adding a slight crunch and tons of flavor to the dish.
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