Easy Zucchini Recipes Vegan

Ever find yourself twirling zucchini noodles on a fork and feeling like you’ve tricked yourself into eating pasta? That’s exactly the vibe when you dive into this garlicky, lemon-kissed zucchini extravaganza topped with a sprinkle of nutritional yeast and a handful of toasted pine nuts—it’s comfort in a bowl, yet secretly so fresh and light!

I adore crafting uncomplicated and delightful vegan dishes, and my effortless zucchini recipe serves as a prime example. Marrying the coolness of sliced zucchinis with the deep flavors of olive oil, garlic, and lemon juice, it comes together quite healthfully and tastes absolutely wonderful.

The scant quarter-cup of dried oregano and basil adds an unexpected warmth, while the pumped-up cheesy note from the nutritional yeast keeps it on the yummy side of the health spectrum.

Easy Zucchini Recipes Vegan Ingredients

• Zucchini: Low in calories; good source of vitamin C and fiber.
• Olive Oil: Contains healthy monounsaturated fats; rich in antioxidants.
• Garlic: Boosts immune system; has anti-inflammatory properties.
• Lemon Juice: High in vitamin C; adds bright, tangy flavor.
• Nutritional Yeast: Adds cheesy flavor; rich in B vitamins and protein.
• Parsley: Rich in antioxidants; provides fresh, herbal notes.
• Pine Nuts: Adds savory crunch; good source of healthy fats (optional).

Easy Zucchini Recipes Vegan Ingredient Quantities

• 2 medium zucchinis, sliced or spiralized
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup nutritional yeast
• 1/4 cup chopped fresh parsley
• 1/4 cup toasted pine nuts (optional)

How to Make this Easy Zucchini Recipes Vegan

1. Get the zucchinis ready by cutting them into thin rounds or spiralizing them into noodles, depending on what you like.

2. In a large skillet, heat the olive oil over medium heat.

3. Add the garlic, minced, to the skillet and sauté for about 1 minute, until it becomes fragrant.

4. Add the zucchinis, sliced or spiralized, to the skillet and toss them to coat in the garlic and oil.

5. Squeeze lemon juice over the zucchinis and mix well to make the flavors pop.

6. The dried oregano, dried basil, salt, and pepper are to be sprinkled in, then stirred into the sauce to distribute everything evenly.

7. Prepare the zucchinis using your choice of cooking method, stirring as needed, for about 5-7 minutes or until they reach your desired tenderness.

8. Take the skillet off the burner and sprinkle the nutritional yeast over the zucchinis, tossing to coat them evenly.

9. Move the zucchini blend to a dish meant for serving and top it with parsley cut into small pieces. The fresh green of the parsley adds a nice touch. It is also a nice garnish that is not too overwhelming. One could also use chives, as suggested in the photo, or any other green herb one likes.

10. For extra texture and a nutty taste, sprinkle toasted pine nuts on top just before serving. Then dig in!

Easy Zucchini Recipes Vegan Equipment Needed

1. Cutting board
2. Knife
3. Spiralizer (optional, if spiralizing zucchinis)
4. Large skillet
5. Stirring spoon or spatula
6. Measuring spoons
7. Citrus juicer or reamer (optional, for lemon juice)
8. Serving dish or platter

FAQ

• Q: Can I use a different type of oil instead of olive oil?You can substitute olive oil with either avocado oil or coconut oil, and you will achieve relatively the same result, only with a different flavor profile.
• Q: Is there a way to make this recipe nut-free?A: Certainly, just leave out the pine nuts, and the recipe will still be delightful.
• Q: Can I use fresh herbs instead of dried?Fresh herbs can indeed be used. You would substitute dried oregano and basil with about 1 tablespoon of each fresh herb.
• Q: How should I store leftovers?A: Any remaining food should be stored in an airtight container in the refrigerator, where it will be safe for up to 2 days.
• Q: Is there an alternative to nutritional yeast?A. Nutritive yeast lends a cheesy taste to the dish sans dairy. If you can’t find it, feel free to skip it or use a vegan cheese stand-in.

Easy Zucchini Recipes Vegan Substitutions and Variations

2 tablespoons of coconut oil or avocado oil can be used instead of olive oil.
1/2 teaspoon fresh thyme instead of 1 teaspoon dried oregano.
1 teaspoon Italian seasoning mix in place of dried basil and oregano.
1 tablespoon lime juice instead of lemon juice

1/4 cup ground sesame seeds in place of nutritional yeast for a cheesy flavor
1/4 cup slivered almonds instead of pine nuts that have been toasted.

Pro Tips

1. Optimize Cooking Time To prevent the zucchini from becoming too watery, cook it over medium-high heat and limit the cooking time to just a few minutes until it reaches your desired tenderness. This technique helps maintain a slightly crisp texture.

2. Garlic Infusion After adding the garlic, let it simmer in the olive oil on low heat for an extra minute before adding the zucchini. This ensures the oil is fully infused with garlic, enhancing the overall flavor of the dish.

3. Nutritional Yeast Distribution Mix the nutritional yeast with a teaspoon of olive oil or water before adding it to the skillet. This allows it to coat the zucchini more evenly, avoiding clumps and ensuring every bite is flavorful.

4. Preserve Fresh Herbs Add the chopped parsley at the very end, just before serving, to maintain its vibrant color and fresh flavor. This keeps the dish tasting fresh and aromatic.

5. Enhanced Flavor Layering Toast the pine nuts in the skillet before starting with the olive oil and garlic. This saves time and incorporates their toasty aroma into the other ingredients for a richer flavor profile.