Zucchini Recipe Vegetarian

Who doesn’t love a good healthy meat-free dish like this flavor-packed vegan zucchini tomato casserole? No cheese, no cream, no beef, no eggs in this casserole, but it is bursting with flavors. Even vegetable haters gobble it up and ask for more!

You know zucchini is a super healthy vegetable as it is rich in fiber and a staple for low carb diets. So we try to use it in several ways during summer.

Summer is the time we enjoy zucchini/courgette the most. Besides this vegancasserole, we often use this versatile vegetable to makevegetarian recipeslikemucver fritters, zucchini stew with tomatoes andcheesy zucchini casserole.

Best Vegan Zucchini Recipes

This zucchini casserole recipe is one of the most popular recipes on the blog. It is a great summer dish because it is the best option when the temperature is high outside. Perfect way to use up the zucchini you have too! Enjoy it as a light lunch/dinner or a side dish.

For this easy zucchini casserole, the main ingredients you need include zucchini, fresh tomatoes and garlic, fresh parsley and green onions, as well as lemon juice, olive oil, white vinegar or grape vinegar, and some spices.

Each of these ingredients is incredibly easy to find and even substitute if need be. You can have a look at our variations section to see how you can substitute these ingredients.

Vegan Zucchini Involtini Bake

Because zucchini is the hero ingredient for this dish, make sure to pick the freshest and most ripe ones you can find.

This is an incredibly easy recipe to make and once it's inside the oven, you can simply sit back and relax – or make one of our delicious accompaniments!

You can serve this casserole either hot or at room temperature. We always pair it with some yogurt or cacik dip. If you are following a vegan diet, use your favorite plant-based yogurt.

Stuffed Zucchini Boats Recipe

If you are planning to have it for a lunch or dinner menu, you can also make some orzo rice pilaf or bulgur pilaf to serve on the side.

You can store this zucchini tomato bake either before or after it has been cooked. To store it before, combine and layer all of the ingredients inside the baking dish. Simply place a layer of plastic wrap on the surface of the zucchinis and then wrap the entire dish.

The same method applies for an already baked zucchini casserole; simply place a layer or wrap on the surface, then wrap the entire dish.

Greek Vegetarian Stuffed Zucchini

If you want to store any leftover casserole, transfer them to an airtight container and keep them inside the refrigerator for roughly 4-5 days.

You don’t have to peel them,  but you can if you want to. We love the hints of green color it adds to the dish as well as the crunchier texture. 

This dish can be frozen and will keep well inside the freezer. Make sure you place a piece of plastic wrap on the surface of the casserole before covering it. You can either store it inside an airtight container or wrap the entire baking dish.

Mexican Zucchini Burrito Boats

Keep the dish inside a freezer for up to 2 months. To heat again, simply thaw the casserole in the fridge before heating it in an oven.

Yes, you can. Use a shallow pan for this so that the zucchini slices won’t get steamed and mushy. That being said, we should say that oven baking gives the dish a nicer flavor.

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

Vegetarian Stuffed Zucchini Boats With Rice

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No cheese, no cream, no beef, no egg in this casserole, but it is bursting into summer flavors. This is an addictive zucchini casserole even for vegetable haters!

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Best Zucchini Recipes

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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.I’m not sure if you’ve noticed but I am breaking with tradition today – it’s the first weekend in weeks where I am not publishing a dessert recipe. For a dessert-aholic like me that’s a big step! In all seriousness, this whole lock down business has been terrible for my waistline and I am keen to do something about it before things really get out of hand!

Vegetarian Zucchini Parmesan

I have returned to running post-Covid, but then I chickened out again when, out of the blue, the temperature suddenly reached over 30° C (that’s 86° F) last week. Being a Northern continental person, I am not made for running in a heatwave. Duncan obviously did go every single day but he is a running monster and no one else I know compares with his grit and endurance. I admire him greatly from a shaded distance… 😉 This week, the weather has gone back to our normal – it’s cloudy and drizzly – and while it feels like summer is over, it is great for running, so I’m back and trying my hardest to stick with it this time!

From other news, we are still furnishing our living room slowly and getting ready to move to the next project – an under stairs cupboard. We’ve just received a massive mantelpiece mirror but turns out that it weighs a lot (almost 20 kg!!) so we are now trying to work out how to hang it safely without it taking a chunk out of our newly restored floor (or one of us…) It’s a little nerve racking. But it’s all good, the room is finally taking shape and we think it will be super cosy by the time winter comes along. After a few winters in very little comfort, we are really looking forward to it this year.

Today’s recipe is an easy yet impressive dish that is great for entertaining if you, like us, plan on having guests this weekend. It looks complicated but the hardest thing about it is cutting the zucchini into thin enough slices to be able to roll them up without snapping. If you have a snazzy kitchen gadget that does that, now will be the time to use it. I am old school so I used a knife and my hand eye coordination, which wasn’t always pretty, but I got it done. The sauce is made entirely in a blender and does not require any precooking and my basil ‘ricotta’ filling is dead easy too – it comes together in minutes – so really zucchini slicing and rolling up is the biggest job. It is one of those dishes that looks impressive though and its flavours of basil, tomatoes, zucchini and garlic are an ideal way to showcase the best of summer produce. x

Easy Vegan Zucchini Recipes For Dinner (healthy!)

If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!

*You can also make this ricotta entirely out of nuts / seeds or entirely out of tofu. I did half / half for nutritional balance and because I liked the taste more. Make sure you keep it fairly loose as it will dry out a fair bit whilst in the oven.

Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy light meal.

Vegan Zucchini Fritters

Well I guess I shouldn’t act as if I’m the first person to ever make vegan zucchini fritters, there are definitely others that have come before, so maybe I’ll rephrase that.

But I had a little challenge with them being a bit too wet on the inside, even without adding any actual liquid to the recipe. Zucchini is a ‘very’ wet ingredient. If you use it in