7 vegan zucchini recipes Easy to Cook

Today we will try to make 8 vegan zucchini recipes for you. This is some easy recipes just for you. before we begin, I need to reveal to you that I have additionally arranged exceptional healthy vegan snacks for you. you can see it in the wake of rehearsing this formula. check this First Vegan Zucchini Recipes:

Vegan Campanelle And Zucchini Recipe With Squash Blossoms

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 4 servings

This summertime vegan zucchini recipes has an underlying “flower” theme: the campanelle means “bell flowers,” for the shape of the pasta. In this recipe, they are tossed with sunflower pesto and zucchini flowers. Zucchini flowers or blossoms are delicious fried in olive oil and seasoned with nothing more than salt and pepper. They make a lovely addition to this pasta dish. Look for them at your local supermarket or farmer’s market (or in your own vegetable garden) during the summer months, when zucchini is at its peak. If zucchini flowers are unavailable, you can omit them and the dish will still be delicious. Campanelle pasta is sometimes hard to find, so feel free to substitute another variety of pasta.

2 cups fresh parsley leaves

1⁄2 cup shelled unsalted sunflower seeds

2 garlic cloves

Salt

Freshly ground black pepper

1⁄3 cup plus 3 tablespoons olive oil

1 pound campanelle

2 small zucchini, cut into 1⁄4-inch slices

4 zucchini flowers, washed and dried

  1. In a food processor, blend the parsley, sunflower seeds, garlic, 1⁄2 teaspoon salt, and a pinch of pepper and pulse until coarsely ground. With the machine running, stream in the 1⁄3 cup of oil until well blended. Set aside.
  2. In large pot of boiling salted water, cook the campanelle over medium-high heat, stirring occasionally, until al dente, about 10 minutes.
  3. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the zucchini, cover, and cook until tender, about 7 minutes. Add salt and pepper to taste, cover, and keep warm over very low heat.
  4. In a small nonstick skillet, heat the remaining 1 tablespoon oil over medium heat. Add the zucchini flowers and cook until softened, turning once, about 5 minutes. Flavor with salt and pepper to taste and keep warm over very low heat.
  5. Debilitate the cooked pasta well and transfer to a large serving bowl. Add the pesto and cooked zucchini and toss gently to combine. Top with the cooked zucchini flowers and serve immediately with plenty of freshly ground black pepper.

 

Seccond Vegan Zucchini Recipes:

Ditalini Stuffed Vegan Zucchini

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 4 servings

The only thing my garden has more of than zucchini is basil, so it seemed like a good fit to combine the two in the same vegan zucchini recipes. If ditalini (small pasta tubes) is unavailable, use any tiny soup pasta; such as rice-shaped orzo, pastina, or acini di pepe.

6 ounces ditalini

4 medium zucchini, halved lengthwise, ends trimmed

2 tablespoons olive oil

1 small yellow onion, minced

1 garlic clove, minced

Salt and freshly ground black pepper

1⁄2 cup Pesto Presto

2 tablespoons minced fresh flat-leaf parsley

1⁄2 cup dry bread crumbs

  1. Cook the pasta in a pot of boiling salted water, stirring occasionally, until al dente, about 7 minutes. Drain well and set aside.
  2. Scoop out the zucchini flesh, leaving the shells intact. Chop the flesh and set aside. Steam the zucchini shells over until slightly softened, about 5 minutes. Set aside to cool.
  3. Preheat the oven to 350°F. In a large skillet, heat 1 tablespoon of the oil over medium heat and add the onion, garlic, chopped zucchini, and salt and pepper to taste. Cover and cook the vegetables about 10 minutes until tender.
  4. In a large bowl, combine the cooked ditalini with the onion and zucchini mixture. Add the pesto, parsley, and salt and pepper to taste. Mix well to combine.
  5. Stuff the zucchini shells with the mixture, then sprinkle with the bread crumbs. Arrange in the prepared pan. Add 1⁄4 inch of water to the bottom of the dish. Cover tightly with foil and bake until the filling is hot and the zucchini are tender but not collapsing, 20 to 30 minutes. Uncover and bake 10 minutes longer to lightly brown the topping. Serve immediately.

 

Third Vegan Zucchini Recipes:

Quinoa Stuffed Zucchini Recipe

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 4 servings

Much in the way restaurants have their “soup of the day,” our vegetable garden’s prolific vegan zucchini recipes yield inspired me to prepare “zucchini of the day”—taking on the challenge to prepare it a different way each day. This quinoa-stuffed zucchini—aka “zuc-quinoa”—is one such meal.

2 cups water

1 cup quinoa, well rinsed

4 medium zucchini, halved lengthwise, ends trimmed

2 tablespoons olive oil

1 small yellow onion, minced

1 garlic clove, minced

Salt and freshly ground black pepper

1⁄3 cup chopped pitted black olives

1⁄3 cup minced oil-packed sun-dried tomatoes

2 tablespoons minced fresh parsley

1⁄2 cup dry bread crumbs

  1. Lightly oil a 9 x 13-inch baking pan and set aside. Put the water to a boil in a large saucepan over high heat. Add the quinoa, salt the water, and return to a boil. Reduce heat to low, simmer and cover until tender, about 20 minutes.
  2. Scoop out the zucchini flesh, leaving shells intact. Chop the flesh and set aside. Steam the zucchini shells until slightly softened, about 5 minutes. Set aside to cool.
  3. In a large skillet, heat the 1 tablespoon of the oil over medium heat and add the onion, garlic, chopped zucchini, and salt and pepper to taste. Cover and cook the vegetables about 10 minutes until tender.
  4. Preheat the oven to 350°F. In a large bowl, combine the cooked quinoa with the onion and zucchini mixture. Add the olives, tomatoes, parsley, and salt and pepper to taste. Mix well to combine.
  5. Stuff the zucchini shells with the quinoa mixture, then sprinkle with the breadcrumbs and arrange in the prepared pan. Add 1⁄4 inch of water to bottom of the pan. Cover tightly with foil and bake until the filling is hot and the zucchini are tender but not collapsing, 20 to 30 minutes. Uncover and bake 10 minutes longer to lightly brown the topping. Serve immediately.

 

Fourth Vegan Zucchini Recipes:

Vegan Zucchini Recipe Sauté

you are looking at vegan zucchini recipes

Makes 4 servings

Fast, easy, and loaded vegan zucchini recipes with Mediterranean vegan zucchini recipe, this sauté is a great way to enjoy zucchini.

2 tablespoons olive oil

4 small zucchini, cut into 1⁄4-inch slices

2 garlic cloves, minced

Salt and freshly ground black pepper

1⁄4 cup oil-packed sun-dried tomatoes, cut into 1⁄4-inch strips

1⁄4 cup kalamata olives, pitted and halved

2 tablespoons chopped fresh parsley

2 teaspoons fresh lemon juice

  1. Heat the oil In a large skillet over medium heat. Add the zucchini, cover, and cook until softened, turning once, about 7 minutes.
  2. Add the garlic and season with salt and pepper to taste. Cook 1 minute longer.
  3. Stir in the sun-dried tomatoes, olives, parsley, and lemon juice and cook until hot, about 2 minutes longer. Serve immediately.

 

Fifth Vegan Zucchini Recipes:

Zucchini and Walnut Fritters

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 4 to 6 servings

Tender sweet vegan zucchini recipes unites with crunchy walnuts and the potato helps bring it all together in these crispy fritters. For extra flavor, you can add up to a teaspoon of your favorite minced fresh herb to the mixture, but I prefer letting the zucchini and walnuts shine on their own.

1 medium zucchini, finely shredded

1 small potato, peeled and finely shredded

1⁄4 cup minced green onion

¾ cup finely ground walnuts

2 tablespoons chopped fresh parsley

1⁄2 teaspoon baking powder

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

1⁄2 cup all-purpose flour, plus more if needed

Olive oil, for frying

  1. Preheat the oven to 250°F. In a large bowl, combine the zucchini, potato, green onion, walnuts, parsley, baking powder, salt, and pepper. Stir in the flour, adding more if needed to make a thick batter.
  2. In a large skillet, heat a thin layer of oil over medium heat. Scoop a large tablespoonful of the fritter batter into the hot oil. Add as many fritters as you can without crowding. Flatten the fritters with a spatula. Fry until golden brown on both sides, 6 to 8 minutes total. Remove the cooked fritters to a heat-proof platter and keep warm in the oven while you cook the rest. Serve immediately.

Sixth Vegan Zucchini Recipes:

Bread Zucchini Sunflower

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 1 loaf

Nothing says summer like zucchini and sunflowers, which is why I decided to include sunflower seeds in this zucchini bread recipe.

1⁄2 cup canola oil

1 cup sugar

2 cups grated zucchini, squeezed dry

1⁄4 cup plain or vanilla soy milk

1 teaspoon pure vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1⁄2 teaspoon salt

1⁄2 cup sunflower seeds

  1. Preheat the oven to 350°F. Lightly oil a 9-inch loaf pan and set aside.
  2. In a large bowl, combine the oil, sugar, zucchini, soy milk, and vanilla.
  3. In a separate large bowl, combine the flour, baking powder, cinnamon, and salt. Stir the wet mixture into the dry mixture until well blended. Quickly fold in the sunflower seeds, mixing well.
  4. Transfer the batter to the prepared pan. Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50 to 55 minutes. During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark. Cool on a wire rack for 30 minutes.

Roasted Zucchini with Tomatoes

you are looking at vegan zucchini recipes

vegan zucchini recipes

Makes 4 servings

This is an adaptation of my mother’s zucchini recipe that I’ve enjoyed since childhood. Instead of combining the ingredients on top of the stove, I cook them in the oven, giving the dish an added dimension of flavor that only comes from roasting.

4 small zucchini, halved lengthwise

1⁄2 small yellow onion, chopped

2 garlic cloves, minced

4 ripe plum tomatoes, chopped

1 tablespoon olive oil

1 teaspoon dried basil

1⁄4 teaspoon dried oregano

Salt and freshly ground black pepper

2 tablespoons minced fresh parsley

  1. Preheat the oven to 400°F. Lightly oil a 9 x 13-inch baking pan. Cut the zucchini into 1⁄4-inch slices and place in the prepared pan. Add the onion, garlic, tomatoes, oil, basil, oregano, and salt and pepper to taste, tossing to coat.
  2. Roast, uncovered, until tender, stirring once about halfway through, 30 to 40 minutes.
  3. Transfer to a serving bowl, toss with the parsley, and serve immediately.

Add Comment