These Seasonal Zucchini Recipes Will Squash the Competition

A zucchini (also called a courgette) is a variety of summer squash. Zucchini is a favorite amongst home cooks because it’s inexpensive and easy to prepare. When baked or roasted, zucchini becomes soft and creamy, but when it’s thrown on the grill it develops a wonderful charred, smoky flavor perfect for summer cookouts.

Zucchini is also surprisingly versatile, which is why you’ll find it in everything from low-carb pasta alternatives (zoodles) to dips and soups to baked goods like zucchini bread or brownies.

So, what are you waiting for? Tis’ the season for summer squash, so pick up some zucchini from your grocery store or local farmer’s market and start experimenting this Monday.

Air Fryer Zucchini Chips

For anyone counting their carbohydrates, these simple air-fryer zucchini chips from Healthier Steps are a yummy and satisfying snack that’s pretty much all vegetables. Almond flour gives the exterior a nice crunch, while nutritional yeast and Italian seasonings provide a cheesy flavor reminiscent of your favorite pasta dish.

Almond Pesto Pasta with Zucchini

This recipe for almond pesto pasta uses a combination of linguine and spiralized carrots and zucchini. Pairing the vegetable “zoodles” with regular pasta creates a pleasant contrast of flavors and textures that is only enhanced by the nuttiness of the almond pesto.

Chocolate Chip Zucchini Bread

You can have your cake and eat your zucchini, too. Well, not quite, but this chocolate chip zucchini bread from Plant Based RD is a beautiful blend of veggies and dessert. Using spelt flour and flax seeds gives a nice bite to the zucchini bread, while adding applesauce makes the texture light and moist.

Quinoa Zucchini Pancakes

Free from dairy and eggs, these quinoa zucchini pancakes from Simply Quinoa get their heft and texture by using a combination three different flours: almond, coconut, and quinoa. Shredded zucchini goes surprisingly well with warm flavors like cinnamon and vanilla. A little bit of sea salt brings balance to this breakfast/brunch dish.

Summer Squash Galette

A galette is like a savory, open-faced tart. This summer squash galette from Slavic Vegan uses a chickpea-flour crust and is topped with a vegan ricotta cheese made from tofu, nutritional yeast, lemon juice and zest. Layer slices of zucchini for an elegant dish perfect for entertaining outside or by the pool.

Zucchini Fritters

One of the keys to making zucchini fritters extra crispy and delicious is to salt and drain the grated zucchini before incorporating it into the batter. By letting all the excess moisture escape, you’ll ensure the fritters stay together in the frying pan and develop a crunchy outside. This recipe from Loving it Vegan is easy to whip up and sure to please a crowd.

Zucchini Noodle Gazpacho

When the weather gets hot, there are few things more refreshing than a cold soup. This zucchini noodle gazpacho from Homemade and Yummy uses cucumbers, zucchini, basil, and avocado oil to create a creamy and cool soup. Serve as a first course to start your summer meal off right.

Zucchini Walnut Rolls

Walnuts provide a fattiness and crunch that complements the light and delicate flavor of zucchini. These zucchini walnut rolls from Bitter Sweet are rich in umami thanks to generous amounts of chickpea miso, fresh herbs, nutritional yeast, and other seasonings. Grilling the zucchini also adds a touch of smokiness that rounds out the taste.

Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.