25+ Irresistible Saturday Vegan Zucchini Recipes You Need to Try

Saturdays are the perfect day to relax, unwind, and enjoy delicious, wholesome meals.

If you’re looking to elevate your weekend meals with fresh, nutritious, and vibrant dishes, look no further than zucchini.

This versatile vegetable is a vegan’s best friend, offering endless possibilities for flavorful, healthy dishes.

From light salads to hearty casseroles, satisfying soups, and even creative zucchini noodles, there’s a recipe for every taste and occasion.

We’ve curated over 25 amazing Saturday vegan zucchini recipes that are easy to make, packed with nutrients, and bursting with flavor.

Whether you’re planning a light brunch, a comforting dinner, or a quick snack, these zucchini-based recipes will help you create a memorable and plant-based Saturday meal.

Get ready to discover some new favorites that will inspire your weekend cooking routine!

25+ Irresistible Saturday Vegan Zucchini Recipes You Need to Try

With 25+ Saturday vegan zucchini recipes to choose from, there’s no shortage of creative ways to enjoy this nutritious, seasonal vegetable.

These dishes are not only delicious but also incredibly versatile, making them perfect for any occasion – whether you’re hosting a dinner party, preparing a week’s worth of healthy lunches, or simply indulging in a relaxed Saturday feast.

From hearty stews to refreshing salads and mouthwatering casseroles, these zucchini recipes will keep your taste buds satisfied and your body nourished.

Vegan Zucchini Noodles with Pesto

This vibrant and refreshing dish is a perfect way to enjoy zucchini in a healthy, vegan-friendly meal. The zucchini noodles are paired with a flavorful homemade pesto made from fresh basil, garlic, and walnuts, offering a satisfying meal that’s both light and packed with nutrients. This dish is a great alternative to traditional pasta and can easily be customized with your favorite vegetables or protein sources.

Ingredients

• 2 medium zucchinis, spiralized
• 1 cup fresh basil leaves
• 1/4 cup walnuts (or pine nuts)
• 2 garlic cloves
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tbsp nutritional yeast (optional for a cheesy flavor)

Directions

1. Begin by spiralizing the zucchinis into noodles. Set them aside in a colander to allow excess moisture to drain.
2. In a food processor, combine the basil, walnuts, garlic, olive oil, salt, and pepper. Process until smooth. If you like a thinner consistency, add a little water to the pesto.
3. Toss the zucchini noodles with the pesto sauce, ensuring every noodle is evenly coated.
4. Serve immediately, garnished with additional nutritional yeast or fresh herbs, if desired.

This vegan zucchini noodle dish is incredibly easy to make, offering a nutritious and low-carb alternative to pasta. The pesto adds a rich, fresh flavor that complements the mild zucchini perfectly. It’s a fantastic option for a light lunch or dinner, and it’s customizable based on your preferences for toppings or additional veggies.

Vegan Zucchini Fritters

These crispy and golden zucchini fritters are a delicious vegan snack or side dish. They are made with simple ingredients like grated zucchini, chickpea flour, and seasonings. These fritters are a great way to enjoy zucchini while getting a satisfying crunch in every bite. They are perfect served with a side of dairy-free yogurt or a tangy dipping sauce.

Ingredients

• 2 medium zucchinis, grated
• 1/2 cup chickpea flour
• 1/4 cup green onions, chopped
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper, to taste
• Olive oil for frying
• Lemon wedges for serving

Directions

1. Grate the zucchinis and place them in a clean towel or cheesecloth to squeeze out any excess moisture.
2. In a large mixing bowl, combine the grated zucchini, chickpea flour, green onions, garlic powder, onion powder, salt, and pepper. Stir until a thick batter forms.
3. Heat a little olive oil in a skillet over medium heat. Scoop spoonfuls of the zucchini mixture into the pan, flattening them into small patties.
4. Cook each fritter for about 3-4 minutes on each side, until golden and crispy.
5. Serve the fritters with a wedge of lemon and a side of dairy-free yogurt or your favorite sauce.

These zucchini fritters are an easy-to-make, tasty, and satisfying vegan recipe. The crispiness on the outside and the soft, flavorful interior make them a perfect addition to any meal or even a stand-alone snack. The tangy lemon adds a refreshing finish that enhances the dish’s overall taste.

Vegan Zucchini Stir-Fry with Tofu

This vegan zucchini stir-fry with tofu is a flavorful, protein-packed dish that combines crispy tofu, tender zucchini, and a savory sauce for a quick and easy meal. The tofu is lightly fried to golden perfection and then tossed with zucchini and other vegetables for a filling dish that’s both healthy and satisfying. It’s ideal for a weeknight dinner when you’re craving something fast and delicious.

Ingredients

• 1 block firm tofu, pressed and cut into cubes
• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1/2 cup sliced mushrooms
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sriracha (optional)
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp sesame seeds (optional, for garnish)

Directions

1. Press the tofu to remove excess moisture, then cut it into cubes. Heat the sesame oil in a skillet over medium heat, and add the tofu. Cook the tofu for 5-7 minutes, turning it occasionally until golden and crispy.
2. In the same skillet, add the garlic, ginger, zucchini, bell pepper, and mushrooms. Sauté for about 5 minutes until the vegetables are tender but still crisp.
3. Add the soy sauce, rice vinegar, and sriracha (if using) to the pan and stir well to coat the tofu and vegetables in the sauce.
4. Cook for an additional 2-3 minutes, allowing the sauce to thicken slightly.
5. Serve the stir-fry with a sprinkle of sesame seeds and extra sriracha, if desired.

This zucchini stir-fry is a great way to incorporate tofu into your meals, providing a perfect balance of protein and vegetables. The savory sauce enhances the natural flavors of the zucchini and other veggies, while the crispy tofu adds texture and heartiness to the dish. It’s an excellent choice for a quick, weeknight vegan meal that’s both satisfying and nutritious.

Vegan Zucchini & Chickpea Curry

This vegan zucchini and chickpea curry is a rich and hearty dish, combining the subtle flavor of zucchini with protein-packed chickpeas in a creamy, spiced coconut milk base. It’s an easy-to-make meal that’s full of flavor and perfect for a cozy dinner. The addition of curry spices makes it a warm, aromatic dish that pairs wonderfully with rice or naan.

Ingredients

• 2 medium zucchinis, chopped
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp cinnamon
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish
• Cooked rice for serving

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger. Sauté for 3-4 minutes, until the onion becomes translucent.
2. Stir in the curry powder, cumin, turmeric, and cinnamon. Cook for another minute to toast the spices.
3. Add the zucchini, chickpeas, and coconut milk. Stir to combine and bring the mixture to a simmer. Cook for about 15-20 minutes, or until the zucchini is tender and the curry has thickened slightly.
4. Season with salt and pepper to taste.
5. Serve over cooked rice and garnish with fresh cilantro.

This zucchini and chickpea curry is an excellent dish for anyone looking for a filling and flavorful vegan meal. The coconut milk creates a smooth, creamy texture that balances the spices perfectly. It’s a wholesome and comforting dish that’s full of nutrients and great for meal prep.

Vegan Zucchini Tacos

These vegan zucchini tacos are fresh, flavorful, and easy to prepare. The zucchini is seasoned with spices and sautéed until tender, then piled into soft tortillas and topped with your favorite taco fillings. It’s a fun and light take on traditional tacos, offering a healthy yet satisfying meal that can be customized with various toppings like guacamole, salsa, or fresh cilantro.

Ingredients

• 2 medium zucchinis, diced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1/4 cup vegan sour cream (optional)
• Salsa or guacamole, for topping

Directions

1. Heat the olive oil in a pan over medium heat. Add the diced zucchini and cook for about 5-7 minutes until it begins to soften.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes until the zucchini is well-coated and tender.
3. Warm the tortillas in a dry skillet for a few seconds on each side.
4. Assemble the tacos by dividing the zucchini mixture among the tortillas. Top with diced onion, cilantro, and vegan sour cream (if using).
5. Add salsa or guacamole as desired.

These zucchini tacos are a perfect light meal with bold flavors. The spices make the zucchini feel hearty, and the toppings add a refreshing touch that balances the heat. They’re versatile enough to customize with any of your favorite taco fillings, making them an excellent choice for a quick vegan dinner or a fun taco night.

Vegan Zucchini & Avocado Salad

This vegan zucchini and avocado salad is a simple yet vibrant dish, featuring fresh zucchini ribbons paired with creamy avocado, cherry tomatoes, and a tangy lemon dressing. It’s a light, nutritious salad that’s perfect as a side dish or a refreshing lunch on a warm day. The combination of textures—crisp zucchini, creamy avocado, and juicy tomatoes—creates a satisfying bite in every forkful.

Ingredients

• 2 medium zucchinis, thinly sliced into ribbons
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Directions

1. Using a vegetable peeler or spiralizer, slice the zucchinis into thin ribbons.
2. In a large bowl, combine the zucchini ribbons, diced avocado, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Garnish with fresh parsley and serve immediately.

This salad is incredibly light yet full of flavor. The zucchini adds a refreshing crunch, while the avocado brings a creamy texture to the dish. The lemon dressing adds a burst of freshness that ties everything together. It’s an excellent choice for a quick lunch or as a side dish to complement any meal.

Vegan Zucchini & Potato Gratin

This creamy vegan zucchini and potato gratin is a comforting, cheesy alternative to the traditional version. It combines thinly sliced potatoes and zucchini with a rich, dairy-free cashew sauce, creating a decadent yet wholesome dish. It’s perfect for a cozy dinner or as a side dish for holiday meals. The vegan cheese sauce is smooth and flavorful, making the vegetables melt-in-your-mouth tender.

Ingredients

• 2 medium zucchinis, thinly sliced
• 3 medium potatoes, thinly sliced
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1/4 cup nutritional yeast
• 1/2 cup water
• 2 garlic cloves
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh thyme for garnish

Directions

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a high-speed blender, combine the soaked cashews, nutritional yeast, water, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
3. Layer the thinly sliced potatoes and zucchini in the prepared baking dish, alternating the vegetables.
4. Pour the cashew sauce over the vegetables, ensuring that they are evenly coated.
5. Cover the dish with foil and bake for 30-35 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the top is golden brown.
6. Garnish with fresh thyme and serve.

This vegan zucchini and potato gratin is a comforting, creamy dish that’s perfect for any occasion. The cashew-based cheese sauce creates a luscious texture, while the zucchini adds a fresh, light touch to balance the rich potatoes. It’s a wonderful way to enjoy a dairy-free version of a classic gratin that’s both indulgent and wholesome.

Vegan Zucchini Fajitas

These vegan zucchini fajitas are a colorful and flavorful way to enjoy zucchini as a main ingredient. The zucchini is sautéed with bell peppers, onions, and a blend of spices, then served in soft tortillas with fresh toppings. It’s a quick and easy vegan dish that’s perfect for Taco Tuesday or any day you’re craving a satisfying, plant-based meal.

Ingredients

• 2 medium zucchinis, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 8 small corn or flour tortillas
• Fresh cilantro, chopped
• Lime wedges
• Salsa or guacamole, for topping

Directions

1. Heat olive oil in a large skillet over medium heat. Add the zucchini, bell peppers, and onion. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
2. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for another 2-3 minutes, allowing the spices to fully coat the vegetables.
3. Warm the tortillas in a dry skillet for a few seconds on each side.
4. Assemble the fajitas by dividing the sautéed vegetable mixture among the tortillas.
5. Top with fresh cilantro, lime juice, and your choice of salsa or guacamole.

These zucchini fajitas are light yet full of flavor. The smoky spices enhance the natural sweetness of the vegetables, while the fresh toppings add a burst of brightness. Whether you serve them as a main course or a fun appetizer, these fajitas are a perfect vegan option for any meal.

Vegan Zucchini and Lentil Soup

This vegan zucchini and lentil soup is a hearty, nutritious meal that’s both comforting and filling. Packed with protein-rich lentils, fresh zucchini, and an aromatic vegetable broth, this soup is the perfect dish to warm you up on a chilly day. The addition of herbs and spices gives the soup layers of flavor, making it an ideal choice for lunch or dinner.

Ingredients

• 2 medium zucchinis, diced
• 1 cup dried green or brown lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp cumin
• 1/2 tsp turmeric
• Salt and pepper to taste
• 1 tbsp olive oil

Directions

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
2. Stir in the zucchini, lentils, diced tomatoes, vegetable broth, thyme, cumin, turmeric, salt, and pepper. Bring the mixture to a boil.
3. Reduce the heat and simmer for 30-40 minutes, or until the lentils are tender and the soup has thickened slightly.
4. Taste and adjust the seasoning as needed. Serve warm.

This zucchini and lentil soup is packed with nutrients and flavor. The lentils provide a hearty base, while the zucchini adds a light, fresh texture. It’s a perfect meal to prepare in advance, as the flavors deepen after sitting for a day. This comforting soup is sure to satisfy on cold days or when you want a wholesome, one-pot meal.

Vegan Zucchini Pizza Bites

These vegan zucchini pizza bites are a fun and healthy alternative to traditional pizza. Using zucchini slices as the base, you can top them with a rich tomato sauce, vegan cheese, and your favorite pizza toppings. They are bite-sized, making them perfect for a party or a quick snack, and they’re ready in no time.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch thick rounds
• 1/2 cup marinara sauce
• 1/2 cup vegan mozzarella cheese
• 1/4 cup black olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the zucchini slices on the prepared baking sheet. Top each slice with a spoonful of marinara sauce, followed by vegan mozzarella cheese, black olives, and red onion.
3. Sprinkle with oregano, salt, and pepper.
4. Bake for 10-12 minutes, or until the zucchini is tender and the cheese is melted.
5. Garnish with fresh basil before serving.

These zucchini pizza bites are a fun, light, and nutritious twist on pizza. They’re perfect for a party, as a snack, or even as a meal if you’re looking for something healthy and satisfying. The zucchini holds the toppings well, making for a delicious and crunchy base.

Vegan Zucchini Rice Pilaf

This vegan zucchini rice pilaf is a flavorful, easy-to-make side dish that’s perfect for pairing with any main course. The zucchini adds a fresh, light texture to the rice, while the seasonings infuse the dish with an aromatic depth. It’s a great way to elevate simple rice, and it’s versatile enough to be served alongside vegetables, legumes, or tofu.

Ingredients

• 1 cup basmati rice, rinsed
• 2 medium zucchinis, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 3/4 cups vegetable broth
• 1/2 tsp turmeric
• 1/2 tsp cumin
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Directions

1. Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic and sauté for 3-4 minutes until the onion is soft.
2. Add the diced zucchini, turmeric, cumin, salt, and pepper. Cook for 5-7 minutes, until the zucchini softens.
3. Stir in the rinsed rice, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
4. Remove from heat and let the rice sit for 5 minutes before fluffing with a fork.
5. Garnish with fresh parsley before serving.

This zucchini rice pilaf is a simple yet flavorful dish that’s perfect for any meal. The combination of spices and zucchini creates a light and aromatic rice, while the vegetable broth provides a rich base. It’s a fantastic side dish that pairs well with a variety of entrees, adding a fresh touch to your plate.

Vegan Zucchini Tacos

These vegan zucchini tacos are packed with fresh ingredients and bold flavors, making them a perfect plant-based meal. The zucchini is sautéed with onions, garlic, and spices, then piled into tortillas with your favorite toppings like avocado, salsa, and fresh cilantro. These tacos are perfect for a quick weeknight dinner or a fun taco night with friends and family.

Ingredients

• 2 medium zucchinis, sliced into half-moons
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Salsa or pico de gallo
• Fresh cilantro, chopped
• Lime wedges

Directions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.
2. Add the zucchini, chili powder, cumin, paprika, salt, and pepper. Cook for 7-10 minutes, stirring occasionally, until the zucchini is tender and slightly browned.
3. Warm the tortillas in a dry skillet or microwave.
4. To assemble, spoon the sautéed zucchini mixture into each tortilla. Top with avocado slices, salsa, cilantro, and a squeeze of lime juice.

These vegan zucchini tacos are light yet filling, with a delicious combination of spices and fresh toppings. The zucchini adds a satisfying texture, and the chili and cumin give the tacos a savory, smoky flavor. Serve these tacos at your next taco night for a healthy and tasty twist on a classic favorite.

Vegan Zucchini and Quinoa Salad

This vegan zucchini and quinoa salad is a refreshing and nutritious dish that’s perfect for lunch or as a side for dinner. The quinoa provides a hearty base, while the zucchini adds a fresh crunch. Combined with tomatoes, red onion, and a lemony dressing, this salad is light, flavorful, and packed with protein.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium zucchinis, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Directions

1. Cook the quinoa according to package instructions and let it cool.
2. While the quinoa is cooling, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini and sauté for 4-5 minutes, until the zucchini is tender but still slightly crisp. Remove from heat and let it cool.
3. In a large bowl, combine the cooked quinoa, sautéed zucchini, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper. Pour the dressing over the salad and toss to combine.
5. Serve chilled or at room temperature.

This zucchini and quinoa salad is not only a great way to enjoy zucchini but also a complete meal in itself, thanks to the quinoa. The lemony dressing adds a fresh tang to the salad, while the tomatoes and red onion bring in vibrant flavors. It’s a perfect dish for meal prepping or serving at gatherings.

Vegan Zucchini Noodles with Pesto

Vegan zucchini noodles with pesto are a healthy and flavorful alternative to traditional pasta. The zucchini noodles, or “zoodles,” are light and refreshing, while the pesto adds a rich, nutty flavor. This dish is simple to prepare and is perfect for anyone looking for a lower-carb, plant-based meal.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/2 cup pine nuts or walnuts
• 1 cup fresh basil leaves
• 2 garlic cloves
• 1/4 cup nutritional yeast
• 1/4 cup olive oil
• Salt and pepper to taste
• Cherry tomatoes, halved (optional, for topping)

Directions

1. To make the pesto, combine the pine nuts, basil, garlic, and nutritional yeast in a food processor. Pulse until everything is finely chopped.
2. With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth consistency. Season with salt and pepper to taste.
3. Heat a large skillet over medium heat and add the zucchini noodles. Sauté for 2-3 minutes, just until the noodles are tender but still firm.
4. Toss the zoodles with the pesto, coating them evenly.
5. Top with halved cherry tomatoes, if desired, and serve immediately.

Vegan zucchini noodles with pesto offer a delicious, fresh take on pasta. The pesto is rich and creamy, thanks to the nutritional yeast and olive oil, while the zucchini noodles are light and satisfying. This dish is perfect for a quick dinner or a refreshing lunch, and it’s fully customizable with additional toppings like roasted vegetables or olives.

Vegan Zucchini Casserole

This vegan zucchini casserole is a comforting, savory dish made with layers of tender zucchini, creamy vegan cheese, and a crunchy topping. It’s a hearty, satisfying meal that’s perfect for the whole family. The casserole is easy to prepare and packed with flavor, making it an ideal choice for dinner or a potluck.

Ingredients

• 4 medium zucchinis, thinly sliced
• 1 cup vegan breadcrumbs
• 1/2 cup vegan cheese shreds (optional)
• 1/2 cup almond milk or other plant-based milk
• 1/4 cup nutritional yeast
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Directions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
2. Layer the sliced zucchini in the bottom of the baking dish.
3. In a separate bowl, mix the almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Pour the mixture evenly over the zucchini.
4. Sprinkle the vegan breadcrumbs and cheese shreds (if using) on top.
5. Bake for 25-30 minutes, or until the casserole is golden brown and the zucchini is tender.
6. Let cool for a few minutes before serving.

This vegan zucchini casserole is rich, comforting, and full of flavor. The creamy almond milk mixture and the nutritional yeast create a cheesy-like sauce that perfectly complements the zucchini. The crispy breadcrumb topping adds texture and makes this casserole a great dish for any occasion.

Note: More recipes​ are coming soon!