25+ Flavorful Holiday Vegan Zucchini Recipes for a Healthier Season

As the holiday season approaches, many of us are searching for creative, flavorful dishes to serve at our gatherings—especially those that cater to vegan diets.

Zucchini, with its mild flavor and versatility, is an excellent choice for festive meals, offering a light yet satisfying base for many dishes.

Whether you’re planning a cozy dinner with family or an elaborate holiday feast, these 25+ holiday vegan zucchini recipes will inspire you to incorporate this humble vegetable into your celebration.

From savory casseroles to fresh salads and flavorful soups, zucchini can transform into countless dishes that are both delicious and visually appealing.

Whether you’re a seasoned vegan or simply looking to explore plant-based options, these recipes will impress your guests while maintaining a festive and healthy menu.

In this collection, you’ll find a variety of recipes that can be served as appetizers, side dishes, or even mains.

The best part? These zucchini dishes are simple to prepare, making them perfect for even the busiest holiday cooks.

So let’s dive in and explore the wonderful ways zucchini can enhance your holiday spread with these vibrant and nourishing dishes.

25+ Flavorful Holiday Vegan Zucchini Recipes for a Healthier Season

The holiday season is the perfect time to explore new flavors and ingredients, and these 25+ holiday vegan zucchini recipes are just the start of what this versatile vegetable has to offer.

From warm, comforting stews to refreshing salads and indulgent casseroles, zucchini can be adapted into a variety of holiday-friendly dishes that will leave your guests impressed and satisfied.

Plus, zucchini is not only delicious but also packed with nutrients, making it a guilt-free addition to your holiday table.

As you plan your next holiday meal, be sure to consider incorporating these delicious and creative zucchini recipes into your spread.

Whether you’re celebrating with family, friends, or a crowd of guests, these dishes will bring color, flavor, and plenty of plant-based goodness to your table.

Holiday Vegan Zucchini Lasagna

This hearty and festive zucchini lasagna swaps traditional pasta for thinly sliced zucchini, creating a light yet satisfying dish. Packed with rich marinara sauce, creamy cashew ricotta, and a medley of vegetables, it’s a holiday favorite that’s both comforting and healthy.

Ingredients:

• 4 medium zucchinis, thinly sliced lengthwise
• 2 cups marinara sauce
• 1 cup cashew ricotta (store-bought or homemade)
• 1 cup cooked spinach, drained and chopped
• 1 cup mushrooms, diced
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish with olive oil.
3. Lay zucchini slices on a clean towel and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
4. In a bowl, mix the cashew ricotta, chopped spinach, garlic powder, and a pinch of salt.
5. Spread a thin layer of marinara sauce on the bottom of the baking dish.
6. Layer zucchini slices, followed by the ricotta-spinach mixture, diced mushrooms, and marinara sauce. Repeat until all ingredients are used, finishing with a top layer of marinara sauce.
7. Sprinkle with Italian seasoning and cover with foil. Bake for 30 minutes.
8. Remove the foil and bake for an additional 10 minutes to let the edges brown slightly.
9. Let cool for 10 minutes before garnishing with fresh basil and serving.

Rich, flavorful, and filled with wholesome ingredients, this vegan zucchini lasagna is a standout holiday dish. Its creamy texture and vibrant taste make it a perfect centerpiece, satisfying vegans and non-vegans alike.

Festive Vegan Zucchini Fritters

Crispy on the outside and tender on the inside, these zucchini fritters are infused with holiday spices for a flavorful twist. Easy to make, they’re perfect as appetizers or sides for your festive table.

Ingredients:

• 3 medium zucchinis, grated
• 1/2 cup chickpea flour
• 2 tablespoons ground flaxseed + 5 tablespoons water (flax egg)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon nutmeg
• 2 cloves garlic, minced
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. Combine ground flaxseed and water in a small bowl. Let sit for 5 minutes to thicken.
2. Grate the zucchini and place it in a clean towel or cheesecloth. Squeeze out as much moisture as possible.
3. In a large bowl, mix the zucchini, chickpea flour, flax egg, smoked paprika, cumin, nutmeg, garlic, salt, and pepper. Stir until combined into a sticky batter.
4. Heat a skillet over medium heat and add olive oil.
5. Scoop 2 tablespoons of batter at a time into the skillet and flatten into fritter shapes. Cook for 3-4 minutes on each side, until golden brown.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. Serve warm with vegan sour cream or cranberry sauce.

These crispy fritters are the perfect blend of texture and taste. The subtle holiday spices add a festive flair, making them irresistible bites your guests will love.

Vegan Holiday Zucchini Bread

This moist and fluffy zucchini bread is infused with seasonal spices and sweetened with maple syrup for a healthier holiday treat. It’s perfect for breakfast, dessert, or gifting during the festive season.

Ingredients:

• 2 cups grated zucchini
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Grate the zucchini and squeeze out excess moisture with a clean towel. Set aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
4. In another bowl, combine the maple syrup, melted coconut oil, almond milk, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated zucchini and nuts (if using).
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Soft, spiced, and naturally sweet, this zucchini bread encapsulates the holiday spirit in every slice. It’s a delightful treat to share with loved ones or savor during quiet holiday mornings.

Vegan Zucchini Stuffed Mushrooms

These vegan zucchini stuffed mushrooms are a perfect appetizer for your holiday gathering. The combination of zucchini, herbs, and breadcrumbs creates a savory filling that pairs wonderfully with the earthy taste of mushrooms, making them a delightful bite-sized treat.

Ingredients:

• 12 large mushroom caps, stems removed
• 2 medium zucchinis, finely chopped
• 1/4 cup breadcrumbs
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Arrange the mushroom caps on a baking sheet lined with parchment paper.
3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini and cook until soft, about 5 minutes. Season with garlic powder, oregano, salt, and pepper.
4. Remove from heat and mix in the breadcrumbs, nutritional yeast, and fresh parsley. Stir until well combined.
5. Spoon the zucchini mixture into the mushroom caps, pressing gently to pack the filling.
6. Drizzle the remaining olive oil over the stuffed mushrooms and bake for 20-25 minutes, until the mushrooms are tender and the tops are golden brown.
7. Garnish with additional parsley and serve warm.

These stuffed mushrooms are bursting with flavor, making them an irresistible vegan option at any holiday feast. The zucchini filling offers a satisfying, savory element, and the earthy mushroom caps provide the perfect vessel for this delightful stuffing.

Vegan Zucchini and Sweet Potato Casserole

This vegan zucchini and sweet potato casserole combines hearty vegetables with a creamy, dairy-free sauce, making it an ideal side dish for holiday meals. The balance of sweetness from the potatoes and the savory zucchini creates a perfect harmony of flavors.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 large sweet potatoes, peeled and thinly sliced
• 1/2 cup unsweetened almond milk
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup breadcrumbs for topping (optional)

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a small bowl, whisk together the almond milk, tahini, lemon juice, garlic powder, onion powder, salt, and pepper.
3. Layer the sliced sweet potatoes and zucchinis alternately in the prepared dish. Pour the creamy tahini sauce over the vegetables, ensuring even coverage.
4. Drizzle with olive oil and top with breadcrumbs for a crunchy finish, if desired.
5. Cover the casserole with foil and bake for 30 minutes.
6. Remove the foil and bake for an additional 15 minutes until the vegetables are tender and the top is golden brown.
7. Let the casserole cool for a few minutes before serving.

This casserole brings together the sweetness of sweet potatoes and the mild taste of zucchini, all enveloped in a creamy, comforting sauce. It’s a great addition to your holiday spread, offering both flavor and nutritional value.

Vegan Zucchini and Cranberry Salad

For a fresh and vibrant holiday dish, this vegan zucchini and cranberry salad offers a beautiful contrast of textures and flavors. The crisp zucchini pairs with the tartness of cranberries, while the roasted walnuts and a citrus dressing add depth to this light and refreshing salad.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1/2 cup dried cranberries
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. In a small bowl, whisk together the olive oil, maple syrup, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
2. In a large mixing bowl, combine the sliced zucchini, dried cranberries, and toasted walnuts.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint and serve immediately.

This salad brings a burst of brightness to your holiday table with the tart cranberries and the refreshing zucchini. It’s a great balance of sweet and savory flavors, making it a versatile side dish that pairs well with heavier holiday entrees.

Vegan Zucchini Chocolate Chip Cookies

For a holiday dessert that’s both indulgent and healthier, these zucchini chocolate chip cookies are the perfect treat. The zucchini adds moisture, while the chocolate chips bring sweetness, creating a soft and chewy cookie that everyone will enjoy.

Ingredients:

• 1 cup grated zucchini, excess moisture squeezed out
• 1 cup whole wheat flour
• 1/2 cup rolled oats
• 1/4 cup coconut sugar
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the grated zucchini, whole wheat flour, oats, coconut sugar, maple syrup, coconut oil, vanilla extract, baking soda, cinnamon, and salt. Stir until well combined.
3. Fold in the chocolate chips.
4. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
5. Flatten each cookie slightly with the back of a spoon.
6. Bake for 10-12 minutes, until the cookies are golden brown on the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are a delightful blend of rich chocolate and the subtle taste of zucchini, which adds moisture without compromising on flavor. They’re perfect for holiday parties, gift-giving, or a cozy dessert after a festive meal.

Vegan Zucchini Quinoa Salad

This vibrant, nutrient-packed zucchini quinoa salad is a perfect addition to any holiday spread. It’s light, refreshing, and full of flavor, with the quinoa providing a protein boost, while the zucchini adds a crisp texture. The tangy lemon dressing ties everything together beautifully, making it a must-try vegan holiday side dish.

Ingredients:

• 1 cup cooked quinoa
• 2 medium zucchinis, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dijon mustard
• Salt and pepper to taste
• 1/4 cup pine nuts or slivered almonds (optional)

Instructions:

1. In a large bowl, combine the cooked quinoa, diced zucchinis, red onion, cherry tomatoes, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, dijon mustard, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss to combine.
4. Garnish with pine nuts or slivered almonds for extra crunch.
5. Chill in the fridge for 30 minutes before serving for the flavors to meld.

This quinoa and zucchini salad is perfect for the holiday season, offering a refreshing contrast to heavier dishes. Its bright, tangy flavors make it a standout side that pairs well with a variety of holiday mains, from vegan roasts to grilled vegetables.

Vegan Zucchini Coconut Curry

Warm and creamy, this zucchini coconut curry is a comforting dish that brings cozy vibes to any holiday meal. The zucchini absorbs the flavors of the rich coconut milk and spices, creating a hearty and satisfying dish that’s perfect for colder months. Serve it over rice for a complete meal that’s both vegan and full of holiday warmth.

Ingredients:

• 2 medium zucchinis, sliced
• 1 can (13.5 oz) coconut milk
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon turmeric
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Cooked rice, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the curry powder, turmeric, cumin, salt, and pepper, and cook for another minute to release the spices’ aromas.
4. Add the sliced zucchini to the pan and stir to coat with the spices.
5. Pour in the coconut milk and bring the mixture to a simmer. Cook for 10-12 minutes, until the zucchini is tender and the curry has thickened slightly.
6. Serve the curry over rice and garnish with fresh cilantro.

This coconut curry is a creamy, flavorful dish with a satisfying richness, perfect for a vegan holiday dinner. It’s warm, comforting, and packs a punch of spices that balance beautifully with the sweetness of zucchini and coconut.

Vegan Zucchini and Potato Gratin

This vegan zucchini and potato gratin is a decadent, dairy-free twist on the classic holiday dish. Layers of thinly sliced zucchini and potatoes are baked in a creamy cashew sauce, creating a rich and savory side dish that’s sure to impress your holiday guests. It’s both comforting and satisfying without any of the dairy, making it perfect for vegan and plant-based diets.

Ingredients:

• 3 medium zucchinis, thinly sliced
• 4 large potatoes, peeled and thinly sliced
• 1 cup cashews, soaked for at least 4 hours or overnight
• 1/2 cup water
• 2 cloves garlic
• 1 tablespoon nutritional yeast
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. In a blender, combine the soaked cashews, water, garlic, nutritional yeast, thyme, salt, and pepper. Blend until smooth to create the cashew sauce.
3. Layer the sliced potatoes and zucchini alternately in the baking dish.
4. Pour the cashew sauce evenly over the layered vegetables, making sure all the slices are coated.
5. Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes, or until the vegetables are tender and the top is golden.
6. Garnish with fresh parsley before serving.

This vegan zucchini and potato gratin is an indulgent yet plant-based dish, perfect for holiday celebrations. The creamy cashew sauce brings everything together beautifully, and the layers of vegetables make for a filling, satisfying side dish.

Vegan Zucchini and Apple Slaw

This refreshing vegan zucchini and apple slaw is a light and crunchy side dish that adds a burst of color to your holiday table. The zucchini and apples combine with a tangy lemon and mustard dressing, creating a perfect balance of sweet and savory. It’s a great dish to serve alongside heavier meals, offering a crisp contrast to rich holiday mains.

Ingredients:

• 2 medium zucchinis, julienned
• 2 apples, julienned (preferably tart varieties like Granny Smith)
• 1/4 cup red cabbage, thinly sliced
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. In a large bowl, combine the julienned zucchini, apples, and red cabbage.
2. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, lemon juice, salt, and pepper.
3. Pour the dressing over the vegetables and toss well to combine.
4. Let the slaw sit for 10 minutes to allow the flavors to meld together.
5. Garnish with fresh parsley before serving.

This vegan zucchini and apple slaw is a light, crunchy salad that’s both refreshing and flavorful. The tangy dressing ties the flavors together, making it a great side dish for any holiday meal. It pairs well with everything from roasted vegetables to grilled dishes.

Vegan Zucchini and Chickpea Stew

This vegan zucchini and chickpea stew is a cozy, hearty dish perfect for chilly holiday evenings. Packed with chickpeas, zucchini, and fragrant spices, the stew is comforting, filling, and full of flavor. It’s a one-pot meal that’s easy to make, making it ideal for holiday dinners or casual meals.

Ingredients:

• 2 medium zucchinis, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
2. Add the minced garlic, cumin, paprika, and turmeric, cooking for another minute until fragrant.
3. Stir in the diced zucchinis and chickpeas, followed by the diced tomatoes and vegetable broth.
4. Bring the stew to a simmer and cook for 15-20 minutes, until the zucchini is tender and the flavors have melded together.
5. Season with salt and pepper to taste and garnish with fresh cilantro before serving.

This zucchini and chickpea stew is a filling, flavorful dish that’s both comforting and nutritious. The spices enhance the vegetables, creating a well-rounded and satisfying stew that’s perfect for any holiday gathering.

Vegan Zucchini Sushi Rolls

These vegan zucchini sushi rolls are a fresh, light dish that brings a fun, interactive element to your holiday celebrations. Using zucchini as a wrap instead of traditional seaweed, these rolls are filled with an assortment of colorful vegetables and topped with a tangy soy-based sauce. It’s a creative and healthy vegan option that’s sure to impress your guests.

Ingredients:

• 2 medium zucchinis, sliced into thin strips lengthwise (using a mandoline)
• 1/2 cup cooked sushi rice
• 1/4 cup carrots, julienned
• 1/4 cup cucumber, julienned
• 1/4 cup avocado, sliced
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Lay the zucchini slices flat on a clean surface, overlapping them slightly to form a rectangle.
2. Spread a thin layer of cooked sushi rice over the zucchini strips, leaving a small border at the top.
3. Arrange the julienned carrots, cucumber, and avocado on top of the rice.
4. Roll up the zucchini tightly, using a bamboo sushi mat if available.
5. Slice the roll into bite-sized pieces and drizzle with soy sauce and sesame oil.
6. Garnish with sesame seeds if desired and serve immediately.

These zucchini sushi rolls are fresh, vibrant, and easy to make, making them a fun and healthy holiday appetizer. The zucchini adds a light, crunchy texture, while the rice and vegetables provide the perfect filling.

Vegan Zucchini Shepherd’s Pie

This hearty and comforting zucchini shepherd’s pie is a vegan take on the traditional dish, featuring a savory filling of zucchini, lentils, and vegetables, topped with a creamy mashed potato layer. It’s a filling, delicious meal that’s perfect for the holidays, offering all the cozy, comforting flavors without the meat or dairy.

Ingredients:

• 4 large potatoes, peeled and cubed
• 2 medium zucchinis, diced
• 1 can (15 oz) lentils, drained and rinsed
• 1 carrot, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 tablespoon olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a bit of olive oil, salt, and pepper.
3. While the potatoes are boiling, heat olive oil in a pan and sauté the onion, garlic, carrots, and zucchini for 5-7 minutes, until tender.
4. Add the lentils and vegetable broth, simmering for 5 minutes to combine the flavors.
5. Transfer the lentil and vegetable mixture to the prepared baking dish, spreading it evenly.
6. Top with the mashed potatoes and smooth the top with a spatula.
7. Bake for 25-30 minutes, until the top is golden and crispy.
8. Garnish with fresh parsley and serve warm.

This vegan zucchini shepherd’s pie is a comforting, wholesome meal that’s perfect for the holidays. The creamy mashed potatoes and savory filling combine to create a dish that’s both hearty and satisfying, making it an ideal main course for your vegan guests.

Note: More recipes​ are coming soon!