Any good vegetarian/vegan zucchini recipes? (or just yummy vegetarian/vegan recipes)

Question

I'm vegetarian and I'm trying to collect a bunch of yummy recipes that I could make for myself. My favorite vegetable is zucchini so anything with that in it would be instantly delicious.

Answer 1

This one is super easy and super tasty but it's only vegetarian and not vegan.

Slice the zuke into 1-inch thick slices and very slowly cook them stovetop in enough butter to coat the pan. Test often and remove from heat when the desired doneness is reached. This method allows them to be cooked without turning them into mush. Then sprinkle lightly with seasoned salt (I use Lawry's) and serve. It's that easy.

Answer 2

Zucchini Hash

1 – 1 ½ fresh zucchini, grated

Herbs and spices:

½ tsp. cumin

¼ tsp. Mediterranean spice mix, optional

¼ tsp. dried mint

1/8 tsp. nutmeg

¼ tsp. dried parsley, optional

¼ tsp. savory, optional

2 Tbsp. olive oil

½ onion, peeled & finely chopped

1 clove garlic, minced

2-3 oz. silken or soft tofu, crumbled

1 egg, beaten, optional

½ c garbanzo beans (chick peas), cooked & drained

½ c black beans, cooked & drained

½ tomato or 1-2 small roma tomatoes, finely chopped

Salt & pepper to taste

Directions:

1. In medium bowl toss zucchini with herbs & spices.

2. Heat oil in large deep frying pan or skillet on medium high.  Add onions, stir until translucent. Add garlic. Stir 1-2 minutes.

3. Add zucchini mixture, stir until softened.

4. Add tofu, stir until heated through, breaking up tofu until crumbly and incorporated.

5. Pour egg over mixture, stir 1-2 minutes, cover and cook 1-2 more minutes. Remove cover and stir.

6. Add garbanzo beans and black beans, stir occasionally until heated through and mixture is relatively dry.

7. Add tomatoes and toss, cover and cook 2-3 minutes.

8. Salt and pepper to taste and serve.

Answer 3

Ingredients

3 tablespoons olive oil

1 onion, thinly sliced

4 garlic cloves, peeled and sliced

1 small bay leaf

1 small eggplant, cut into 1/2-inch, pieces

1 small zucchini, halved length wise and cut into slices

1 red bell pepper, cut into slivers

4 plum tomatoes, chopped

1 teaspoon salt

1/4 cup shredded fresh basil leaf

fresh ground black pepper

Directions

1Over medium-low heat, add the oil to a large pan with the onion, garlic and bay leaf.

2Stir occasionally till the onion begins to soften (about 2 minutes).

3Add the eggplant and cook for 8 minutes stirring occasionally.

4Stir in the zucchini, red bell pepper, tomatoes, and salt.

5Cook over medium heat for 6 minutes or until the vegetables are tender.

6Stir in the basil and a few grinds of black pepper.

Answer 4

Eight-Ball Zucchini Stuffed with Rice, Basil, and Sun-dried Tomatoes

4 8-ball zucchini

3 cloves garlic

1/3 cup sun-dried tomatoes (not oil-packed)

1 1/4 cup cooked brown rice

2 tablespoons slivered almonds

1 cup basil leaves, chopped

5 Kalamata olives, pitted and chopped

Cut zucchini tops off about 3/4 inch from the top. Scoop out the insides, being careful to leave a wall about 1/4 inch thick on all sides. Steam zucchini and tops for about 8 minutes, until slightly softened.

Rehydrate the sun-dried tomatoes by soaking them in hot water until softened. Remove from water and chop. Reserve soaking water.

Chop the zucchini pulp. Spray a non-stick skillet lightly with olive oil. Over medium-high heat, sauté the garlic for about 1 minute. Add the zucchini pulp and sauté for 2 more minutes. Add the tomatoes, brown rice and almonds, and if the mixture seems dry, add a splash of the tomato liquid. Add the basil leaves, Kalamata olives, and black pepper to taste. Cook until warm, about 3 minutes.

Preheat the oven to 400 F. Using a spoon, carefully stuff the rice mixture into the zucchini, mounding slightly on top. Place in an uncovered baking dish and bake for 20 minutes. Serve hot, covered with tops if desired.

http://blog.fatfreevegan.com/2007/06/eig...

Gnocchi with Zucchini Ribbons and Portabella Mushrooms

one 17-ounce package prepared gnocchi

2 cloves garlic, minced

6 ounces portabella mushrooms, cut into cubes

2 medium tomatoes, chopped

1 teaspoon dried basil

1/4 cup vegetable broth

2 medium zucchini, sliced lengthwise into ribbons (I used a serrated vegetable peeler) or cubed

salt and freshly ground pepper to taste

Cook gnocchi according to package directions. Drain immediately and set aside.

Lightly spray a large non-stick skillet with olive oil. Add the garlic and mushrooms, and sauté over medium-high heat until mushrooms soften. Add the tomatoes and basil and cook for about 2 minutes. Add the broth and zucchini and cook until it is just tender (ribbons will be done in just a couple of minutes while cubes take longer). Add the gnocchi and salt and pepper to taste.

http://blog.fatfreevegan.com/2007/04/gno...

Zucchini Boats

       3 medium zucchini

      1 medium onion, chopped

      1 Tbsp. olive oil

      1 bag Morningstar Farms burger crumbles

      3 Tbsp. nutritional yeast flakes

      1 tsp. garlic salt

      1/2 tsp. oregano

      1 jar tomato sauce

• Slice the zucchini lengthwise, scoop out the pulp, chop, and set aside.

• In a nonstick pan, brown the onion in olive oil.

• Combine the onion, burger crumbles, chopped zucchini pulp, nutritional yeast, garlic salt, and oregano in a large bowl.

• Pour the tomato sauce into a 9"x11" pan and place the zucchini boats, open side up, in the sauce. Fill the boats with the crumble mixture.

• Cover with tin foil and bake for 20 minutes at 375°F. Remove the foil and bake for another 15 minutes.

• Serve hot.

http://www.vegcooking.com/recipeshow.asp...

Eggplant Zucchini Pizza

       1 small eggplant, sliced

      1 medium zucchini, sliced

      1 red onion, cut into small wedges

      1 red bell pepper, thinly sliced

      1 yellow bell pepper, thinly sliced

      1 Tbsp. olive oil

      1 Tbsp. balsamic vinegar

      1/2 tsp. dried thyme

      1/4 tsp. black pepper

      4 individual pizza shells

      1/2 cup tomato sauce

• Preheat the oven to 425°F.

• Combine the eggplant, zucchini, onion, bell peppers, oil, vinegar, thyme, and pepper in a large baking dish and toss to mix well. Bake, stirring occasionally, for 20 minutes, or until the vegetables are tender.

• Place the pizza shells on baking sheets. Spread about 2 Tbsp. of the tomato sauce on each pizza shell, then top with the roasted vegetables.

• Bake for 10 to 12 minutes or until the pizza shells and vegetables are heated through.

http://www.vegcooking.com/recipeshow.asp...

More:

http://veganpeace.blogspot.com/2007/08/v...

http://www.keepyourmeat.com/index.php?s=...

http://www.recipezaar.com/recipes.php?q=...

http://www.fatfreevegan.com/search/searc...

http://vegweb.com/index.php?board=467.0

Answer 5

Slice the zucchini length wise, marinate in Italian dressing for a few hours at room temperature and grill.

Answer 6

Here's a super easy one.

Dice some zucchinis about two cups.

1 cup of dices onions

1 cup of dices tomatoes

about eight ounces of frozen corn, more if you want.

Soften the onions and add the zucchinis. Add the tomatos and the corn. Salt and pepper to taste and you're done. If you eat cheese add some white cheese like jack or mozzarella.

It's called calabazitas or little zucchinis. It's called something else in the U.S., but I don't know what it is.

Enjoy!!!!