Zucchini squash doesn’t garner the same amount of love as, say, sweet potatoes and avocados, but they are just as worthy of space in your crisper. One major reason why: They’re insanely versatile. They can be shredded into breads, muffins, and pancakes, spiralized into noodles, layered to make lasagna, and even morphed into cookies. Quite the chameleon, right?
Besides being high in vitamin C and protein, they’re loaded with fiber, which is directly linked to maintaining a healthy metabolism. In other words, you’re getting a lot of nutrient density. If you’re wondering how exactly to get your fill, look no further: Rounded up here are ways to eat zucchini for breakfast, lunch, dinner, and dessert. Get cooking!
Scroll down for 15 vegan zucchini recipes.
A warm slice of zucchini bread is the perfect breakfast for a weekend morning, and Hummusapien blogger Alexis Joseph, MS, RD—who is also a registered dietitian—perfected making a cakey, moist version without using eggs. Her recipe calls for flaxseed, so you’ll get a decent amount of omega-3s and fiber. And the chocolate really kicks the flavor up.
This combo of rolled oats, warm coconut milk, finely grated zucchini, and spices is the ultimate comfort food breakfast. It also stays good for up to five days, so you can make a batch on Sunday and eat it all week.
Now this is what lazy weekend mornings in bed call for. (Or, okay, afternoons.) Not only can you start your day loading up on good-for-you zucchini and fiber-rich rolled oats, they’re also full of gooey chocolate chips.
If you’re more of a smoothie person, look no further than one of Minimalist Baker’s go-to breakfasts, where the squash is blended with banana, blueberries, hemp seeds, and coconut milk. It’s especially great if you feel a cold coming on—those antioxidant-rich blueberries will give your immune system a boost.
Give your zucchini bread a seasonal twist by adding in pumpkin, which is exactly what The Foodie Dietitian Kara Lydon does in her recipe. It’s so good that she serves it for breakfast and dessert.
In case you haven’t been to a restaurant in five years or don’t have access to Instagram, there’s a bit of a toast craze going on and zucchini wants in on the action. The answer: this arugula pesto and zucchini on rye toast. (Don’t worry, there’s still avocado.)
What would a zucchini round up be without zoodles? Here, Blissful Basil blogger Ashley Melillo uses them as a base for a creamy plant-based alfredo sauce, made with raw cashews, hemp seeds, almond milk, and nutritional yeast. It’s just as satisfying as OG spaghetti but way less carb-heavy.
This zoodles recipe, courtesy of Cookie and Kate blogger Kate Taylor, comes with an extra punch of protein. The source: pumpkin seeds. Oh, and the best part (besides the taste, of course) is that it takes just 20 minutes to whip up.
Zucchini isn’t often thought of as a meat substitute for burgers, but it totally works when combined with black beans and flax (which helps hold the ingredients together). The secret to giving these burgers their bite is all in the spices, so don’t hold back when adding the cayenne and cumin.
A big pot of stew is a dinner staple—especially if you have a full table to feed—and this one is packed with plant-based protein, fiber, and texture. While most recipes call for chili beans, this one pairs chickpeas and zucchinis, giving it a full fall flavor profile.
You know how during fall and winter, you end up craving heartier meals? That’s what this lasagna is made for. Since it’s made with zucchini and tofu instead of meat, it’s a lighter take on the classic Italian dish—and much more nutrient dense.
Love and Lemons blogger Jeanine Donofrio incorporates zucchini into her taco night by mixing it into her tangy salsa with avocado, onions, cilantro, lime juice, and a few key spices. Add in the black beans and you have yourself a perfectly veggie-protein balanced meal.
Mini pizza bagels have their time and place, but these little zucchini rolls will be a hit with a more grown-up crowd. Even though they look pretty fancy, they’re easy to put together. Not that anyone has to know…
Healthy cupcakes? Score! Besides the starring squash, these babies are made with buckwheat flour, a gluten-free alternative that’s high in amino acids and antioxidants. They’re also made with cocoa powder, which keeps them from tasting, you know, too veggie-forward and not enough like dessert.
Pour yourself a glass of alt-milk because these chocolatey cookies are made for dunking. They may not look it from the outside, but they’re chock full of green zucchini goodness on the inside. Also made with rolled oats, whole wheat flour, cocoa powder, and coconut oil, they’re the perfect pre-bedtime snack.
Speaking of amazing veggies, here’s some ideas for how to cook with sweet potatoes. And here’s how to make a delicious frittata while still living your best vegan life.
Loading More Posts...