Now that summer is in full swing, we can look forward to mountains of fresh veggies from our gardens and local farmers markets. If you have a glut of zucchini, or simply love to eat it in everything, we have some plant-based recipes for you to enjoy.
These guys are easy to make, crisp and flavorful, and if you have a cast iron skillet or grilling pan you can do them outside on the barbecue! For best results, combine with a topping such as vegan tzatziki or garlic aioli. This recipe scales up easily so feel free to bust it out for larger gatherings.
If you’re looking for an easy meal that’s a bit more filling, add some zucchini meatballs to your favorite gluten-free pasta! Healthy and hearty, these guys are guaranteed to stick to your ribs and can turn an ordinary evening meal into a family event.
This is a healthy and satisfying version of the beloved scalloped potatoes you grew up with. Combining yellow and green zucchini varieties, plus asparagus and vegan Parmesan cheese (with just four ingredients), you’ll love the “cheesiness” but also won’t fill guilty if you go back for seconds.
If your garden is overflowing, this recipe is perfect and easy. Zucchini boats are filled with quinoa, red peppers and pine nuts. This recipe uses dairy cheese, but to make it vegan, use the Parmesan recipe above. Feel free to scale up and bring to your next backyard party!
The great thing about zucchini that you might not have discovered yet is it makes for great noodles. Whether you slice thin, as in this recipe, or use a spiralizer to make spaghetti, zucchini is a perfect substitute for your favorite noodle. This recipe combines zucchini with another garden favorite recipe – fresh tomato marinara. Along with homemade vegan ricotta cheese, your family likely won’t even notice the noodles are missing!
This dish is one of the most popular recipes from The 22-Day Revolution Cookbook – and with good reason. It’s a no-cook recipe that you can whip up in 20 minutes or less. Spiralized zucchini noodles are topped with a avocado and basil cream and a vegan Parmesean cheese – delicious!
Just when you thought we were going to forget about dessert – bam! This moist, chocolaty cake is topped with chocolate vegan cream cheese frosting. So, you know, make a few batches because you know the first one isn’t going to last long! And yes, it’s gluten-free.
8. Buckwheat Zucchini Chocolate Cupcakes
Here’s a perfect treat for parties. Gooey and fudgy, no one will guess that these decadent cupcakes contain a healthy buckwheat base and zucchini. Make a few dozen and freeze for later – they make a perfect snack as well as dessert.
So, feel free to use up that extra zucchini that’s kicking around. Still have some? You can shred now and freeze for later use. Imagine, healthy zucchini-based meals and treats all year long!