Big Zucchini Recipes Vegan Lovers Will Adore

Big zucchinis are a gardener’s delight—and a cook’s canvas! When you find yourself with an oversized zucchini, don’t let it intimidate you.

These large, versatile vegetables are bursting with flavor and can be transformed into hearty, vegan dishes that satisfy both the palate and the appetite. From stuffed zucchini boats to savory fritters and baked casseroles, big zucchinis offer endless culinary possibilities.

Their mild taste pairs wonderfully with bold herbs, spices, and plant-based proteins, making them an excellent ingredient for vegan cooking.

In this blog post, we’ll explore several delicious vegan recipes that celebrate the humble big zucchini. Whether you want a quick weeknight meal or a show-stopping dish for guests, these recipes will inspire you to make the most of your garden bounty or grocery find.

Get ready to embrace the versatility of big zucchinis and enjoy nutritious, plant-based meals that everyone will love!

Why You’ll Love This Recipe

Big zucchini recipes are a fantastic way to enjoy a low-calorie, nutrient-packed vegetable that adapts to many flavors and cooking methods. These recipes are:

• Vegan and wholesome: Perfect for those following a plant-based lifestyle or anyone wanting to eat more veggies.
• Budget-friendly: Big zucchinis are often inexpensive and yield a large quantity of food.
• Easy to customize: You can mix and match spices, fillings, and sauces to suit your taste.
• Perfect for batch cooking: Make ahead and enjoy leftovers throughout the week.
• Impressively filling: Despite being low in calories, the fiber content helps keep you full and satisfied.

Ingredients

• 2 large zucchinis (about 2 pounds each)
• 1 cup cooked quinoa or rice
• 1 cup cooked lentils (brown or green)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup chopped fresh parsley
• 1/4 cup nutritional yeast (optional, for cheesy flavor)
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1/4 cup vegan breadcrumbs
• Fresh lemon juice, to taste

Equipment

• Sharp knife
• Spoon or melon baller (for scooping zucchini flesh)
• Mixing bowls
• Baking dish (9×13 inch or similar)
• Skillet or frying pan
• Measuring cups and spoons
• Oven

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease your baking dish with olive oil.
2. Prepare the zucchinis: Wash and slice the zucchinis in half lengthwise. Carefully scoop out the inner flesh using a spoon or melon baller, leaving about a 1/2-inch thick shell. Set the shells aside in the baking dish.
3. Chop the zucchini flesh: Finely chop the scooped-out zucchini flesh and set aside.
4. Sauté aromatics: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 3-4 minutes.
5. Add zucchini flesh and tomatoes: Stir in the chopped zucchini flesh and diced tomatoes. Cook for another 5 minutes until the mixture softens.
6. Combine filling ingredients: In a large bowl, mix the cooked quinoa, cooked lentils, sautéed vegetable mixture, parsley, nutritional yeast, smoked paprika, oregano, salt, and pepper. Add a squeeze of fresh lemon juice to brighten the flavors.
7. Stuff the zucchini shells: Spoon the filling evenly into each zucchini half. Sprinkle the tops with vegan breadcrumbs and drizzle the remaining olive oil over them.
8. Bake: Cover the baking dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the tops are golden and the zucchini shells are tender.
9. Serve warm: Let the stuffed zucchinis cool for a few minutes before serving. Garnish with extra parsley or a wedge of lemon if desired.

Tips & Variations

“To avoid watery stuffed zucchinis, salt the scooped-out shells and place them upside down on a paper towel for 10 minutes before stuffing. This helps draw out excess moisture.”

• Try different grains: Swap quinoa for bulgur, couscous, or even cooked barley for varied textures.
• Add plant-based cheese: Sprinkle vegan mozzarella or cashew cheese on top before baking for extra creaminess.
• Spice it up: Add chili flakes or cayenne pepper for a spicy kick.
• Mix in nuts and seeds: Toasted pine nuts or sunflower seeds add crunch and nutrition.
• Make zucchini fritters: Use grated big zucchini combined with flour and seasonings, then pan-fry for crispy fritters.

Nutrition Facts

Serving Suggestions

These stuffed big zucchinis make a delightful main course or a side dish. Serve them alongside a fresh salad or crusty whole grain bread for a complete meal.

For an added burst of flavor, drizzle with a homemade vegan pesto or a tangy sun-dried tomato sauce like the Classico Sun Dried Tomato Alfredo Sauce Recipe.

Pair your zucchini dish with a refreshing drink from Cocktail On Tap Recipes for a festive occasion or keep it simple with sparkling water and lemon.

For dessert, don’t miss the creamy, indulgent Cinnamon Pecan Ice Cream Recipe that perfectly balances the savory flavors of your meal.

More Big Zucchini Vegan Recipes to Try

Vegan Big Zucchini Fritters

Grate big zucchinis and combine with chickpea flour, fresh herbs, and spices. Pan-fry until crispy and golden.

Serve with a tangy tahini sauce or vegan yogurt dip.

Big Zucchini Noodle Stir-Fry

Use a spiralizer to create zucchini noodles from your big zucchinis. Stir-fry with tofu, bell peppers, and your favorite Asian-inspired sauce for a light but satisfying meal.

Big Zucchini and Chickpea Curry

Chunk big zucchinis and simmer them in a rich coconut curry sauce with chickpeas, tomatoes, and warming spices. Serve over rice or with vegan naan bread.

Vegan Zucchini Lasagna

Replace traditional pasta sheets with thinly sliced big zucchini layers. Alternate with a rich tomato sauce, vegan ricotta, and fresh basil for a comforting, lower-carb lasagna.

Big Zucchini Soup

Simmer chopped big zucchini with onions, garlic, and vegetable broth. Blend until smooth and creamy.

Add coconut milk for a velvety texture and garnish with fresh herbs.

Conclusion

Big zucchinis are a treasure trove of culinary potential, especially for those following a vegan lifestyle. These recipes showcase how a simple, affordable vegetable can be transformed into flavorful, nutrient-dense dishes that please the whole family.

Whether you’re stuffing them with wholesome grains and legumes, turning them into crispy fritters, or blending them into creamy soups, big zucchinis offer versatility, taste, and health benefits.

Experiment with these recipes or create your own variations using fresh herbs, spices, and your favorite plant-based ingredients. To keep your vegan cooking exciting, be sure to explore other creative recipes like the Costco Vegan Mushroom Stew Recipe for cozy comfort, or the vibrant Collard Green Casserole Recipes for a green twist.

Happy cooking and enjoy the bounty of your big zucchinis!

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