Summer squash season is here, and we’re ready for it! Zucchini is one of our favorite veggies because it’s ultra-versatile, fresh, hydrating, and nutrient-rich. To help you find new ways to enjoy the bounty of zucchini this season, we’ve gathered easy zucchini recipes including delicious desserts, vibrant pastas, hearty salads, and more! Scroll through to see all of our favorite plant-based zucchini recipes. Enjoy, friends!
(Note: Dietary symbols listed throughout for easy navigation!)
Creamy, nutritious zucchini smoothie with bananas, blueberries, greens, and hemp seeds! Loaded with 8 whole ingredients, plus 1 blender and 10 minutes required! Entirely vegan, gluten-free, and loaded with health benefits.
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.
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!
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.
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.
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!
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.
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.
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.
Smart! Thanks for sharing your experience, Terre!
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!
Love that, Laura! xoxo
Em says
Your mung bean soup is missing from the list! It’s my favorite!! ; )
Aw, that’s great! Thanks, Em!