Zucchini, also known as courgette or summer squash, is delicious, refreshing, and easy to cook with. Shredded for bread, pureed or diced into soups, ribboned for salads and lasagna—there are so many tasty ways to use this versatile fruit. (Yes, zucchini is technically a fruit, not a vegetable.) Read on for our favorite zucchini recipes. For more zucchini-related culinary inspiration, check out our guide to squash blossoms.

Ribboned Zucchini Salad with Lentils and Creamy Turmeric Dressing

A creamy almond dressing transforms this simple four-ingredient salad into a five-star meal. The zucchini ribbons are easy to make; all you need is a veggie peeler.

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Zucchini, Corn, and Black Bean Soup

The mild, slightly sweet sweet flavors of potato, corn, and zucchini always work well together. In this nourishing soup, black beans add heft, and almond milk lends a light and creamy touch.

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Zecret Vegan Zucchini Bread

Avocado and zucchini are the secret to keeping this scrumptious loaf moist and tender. This recipe is like zucchini saying to carrot, “If you can be the star of your own cake, so can I!”

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Italian-Style Zucchini and Chickpea Sauté

Thanks to the quick-cooking nature of zucchini, this tomato-chickpea sauté is ready in no time.

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Grilled Squash and Mushrooms with Fresh Herbs

Zucchini are always great on the grill, but when you infuse them with the smoky flavor of fresh herbs, they’re off-the-charts delicious.

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Green Beans and Summer Squash Salad

Yellow zucchini look stunning next to rainbow chard, green beans, and kidney beans. An easy oil-free mustard vinaigrette ties it all together.

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Zoodle Rolls with Pesto Sauce

Craving something noodle-y? Raw zucchini noodles (also known as “zoodles”) soak up the herby goodness of homemade basil pesto in these scrumptious summer rolls.

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Lentil Minestrone

After just 20 minutes prep time, you can throw this hearty soup on the stove and let the earthy flavor of lentils merge with zucchini, kale, tomatoes, and pasta. Yum!

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Green Goddess Dip

Pureed zucchini combines with handfuls of fresh herbs and other seasonings to create a light and luscious vegan dip.

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“Cheesy” Veggie Pizzettes

Zucchini makes a great pizza topping because it cooks quickly and soaks up the flavors around it. Also check out our Polenta Pizza Pie or Chock-Full-of-Veggies Pizza with Chickpea Crust.

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Hollywood Bowl Brown Rice Salad

Thanks to the tasty addition of cucumber, tomato, zucchini, and lemon juice, this brown rice salad is a pleasing combination of robust and refreshing.

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Rainbow Veggie Slaw Wrap

Mashed chickpeas are mixed with shredded zucchini and other veggies for a wrap filling you’ll come back to again and again.

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Layered Vegetable Salad

Ribbons of yellow and green summer squash are the base for this delicious layered salad. Combined with great northern beans, shallots, herbs, and spices, this is one salad that will be eaten pronto.

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Ratatouille Baked Penne

This spectacular vegan ratatouille is rich with the aromas of fresh thyme and oregano. After cooking the veggies on the stove, add the pasta and finish in the oven.

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Potato Pancakes

A couple of spuds and a zucchini are all you need to make these crispy baked pancakes. Added bonus: Even fussy eaters like them!

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Tofu and Veggie Frittata

Here’s the lowdown on why the “egg” mix in this vegan frittata tastes so egg-like: Tofu gives it creaminess, aquafaba provides fluffiness, and a medley of spices mimic the egg flavor.

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Italian Roasted Vegetable and Wheat Berry Buddha Bowl

Roasting zucchini, Brussels sprouts, cherry tomatoes, and bell pepper with balsamic vinegar creates a rich depth of flavor that is perfectly balanced with the nutty chewiness of wheat berries.

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Acai-Banana Ice Cream and Oats (UNPUBLISHED--DO NOT USE)

Oats and zucchini—really? Yes! Cooked zucchini melts into the oats and millet, upping the creaminess factor. Top with fruit and/or acai-banana ice cream for a delectable, easy meal.

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Summer Vegetable Soup

The pairing of fresh tomatoes, corn, zucchini, and basil in this summer soup is heavenly. There’s nothing like freshly harvested produce to give the full flavor effect.

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about the author

Lisa Esile, MS

Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.

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