30 Best Vegan Zucchini Recipes, from Bread to Soups to Salads

As the name suggests, these supremely munchable cookies from Carleigh Bodrug are indeed dreamy! Moist and packed with zucchini goodness, these oat cookies get rich flavor from almond butter and are naturally sweetened with maple syrup. In addition to the delicious results, this recipe has two big perks: First, it takes just 20 minutes—think sipping tea with your feet up and biting into a freshly baked cookie in less time than it takes to run to the store. Secondly, you mix all the ingredients in one bowl, so there's minimal cleanup. One reviewer writes, "These are great! Quick to put together, not too many ingredients."

If you’ve wanted to try rollatini but aren’t a big fan of eggplant, you’ve got to make this reader-favorite recipe, which features thin slices of zucchini rolled around a toothsome mix of coarsely mashed chickpeas, spinach, cashew cheese, and quinoa. To finish, smother the rolls with marinara sauce and sprinkle with bread crumbs. Talk about scrumptious! A reviewer notes, "Delicious! My friends tried it and couldn't believe it was vegan!"

This creamy blended soup is equal parts tasty and comforting, with a harmonious combo of zucchini, leek, and potato serving as the base. Creamy cannellini beans get stirred in for added heft. You don't need much to season this nutritious soup—just a little dried herbes de Provence, sea salt, and lemon zest and juice really make the flavors pop. Garnish with pepitas and shredded zucchini. Ready in 40 minutes, this family friend soup is also great for entertaining.

This simple twist on the popular festive Mexican soup skips the hominy, opting for chickpeas instead, and features everyday veggies such as zucchini, onion, and carrot. As one fan writes, “Quick, simple, and delicious!” Southwest seasonings add rich, savory flavor to the broth. Top with thinly sliced cabbage, radish, scallion, fresh cilantro leaves, and avocado, and get slurping!

Ratatouille is a traditional French dish often served with bread on the side to sop up all the flavor. This handheld version features the aromatic, bursting-with-summer goodness of eggplant, zucchini, tomatoes, fresh basil, and garlic served atop toasted whole grain bread with a few olives. As well as being an excellent appetizer, these scrumptious bruschetta are ideal for a packed lunch. We advise you to assemble just before eating so the bread doesn’t get soggy.

This 35-minute gnocchi uses packaged whole wheat gnocchi to cut down preparation time so you can savor the taste of Italy any day of the week. The light, pillow-like gnocchi soak up a fresh tomato sauce. White beans and zucchini add bulk, and sun-dried tomatoes and a splash of red wine vinegar punch up the flavor. Each bite is a tender, rich-with-flavor experience worth savoring. A fan writes, “Quick, delicious, and easy WFPB meal. I will be making this again and again.”

A symphony of flavor abounds in these hearty veggie wraps, which feature char-grilled eggplant, bell pepper, and zucchini. With chickpeas thrown into the mix and a dollop of hummus, these tasty lettuce wraps offer plenty of staying power. The creamy lemon-tahini dressing—which gets a depth of flavor from smoked paprika, ground cumin, and garlic powder—transforms the meal into something special. Feel free to grill the veggies outside on the barbecue or inside in a grill pan; they’re delicious either way!

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.

These cute-as-a-button roll-ups are fun to make and set to impress guests looking for healthy options. Thin slices of zucchini and yellow summer squash make for handy wraps. Slather each zucchini plank with hummus and add chopped parsley and matchstick-cut vegetables. To help them stay together, skewer each roll-up with a toothpick. Note: To cut the zucchini, you’ll need a mandoline or a sharp vegetable peeler. Pass me another, please!

These fabulous fritters by Dreena Burton transform zucchini into a tasty meal that even fussy eaters will adore. One reader remarks, “This was a real winner in my household. Even my daughter, who pretty much hates everything I make, got second helpings.”

This vegan cacciatore (which means "hunter" in Italian) gets rich meaty flavor from simmering mushrooms, zucchini, carrots, onion, and garlic in white wine or vegetable broth before adding canned tomatoes. Fresh rosemary and sage round out the flavors in the way only fresh herbs can.

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.

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!"

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

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.

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

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!

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

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.

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

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

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.

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

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.

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.

Slow-cooking allows loads of flavor to develop in this vegan ratatouille. Bonus: It requires just 20 minutes of active prep time! Serve it with your cooked grain of choice, or enjoy it on your own.

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.