Discover how to use this versatile ingredient in dishes without animal products.
Vegetarian recipes with zucchini are a great choice for those looking for light, nutritious and versatile meals. This is because this vegetable pairs easily with different flavors, being rich in fiber, vitamins and mineral salts. Its soft consistency and delicate flavor allow you to create dishes that range from simple and quick preparations to more elaborate ones.
Check out 5 vegetarian recipes with zucchini!
Zucchini broth
Ingredients
- 3 zuchinis bites
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 750 ml of homemade vegetable broth
- Salt and ground black pepper to taste
Preparation method
In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until soft and lightly browned. Add the zucchini and sauté for 3 minutes, stirring well. Add the vegetable stock and cook for about 15 minutes, until the zucchini is very soft. Using an electric mixer, beat until smooth and creamy. Cook for another 3 minutes and season with salt and black pepper. Serve immediately.
Zucchini Spaghetti with Pesto
Ingredients
- 3 courgettes
- 1 cup basil leaves
- 2 tablespoons of walnuts
- 2 cloves of garlic
- 1/4 cup olive oil
- Salt and ground black pepper to taste
- Oil for frying
Preparation method
Use a spiralizer to make the zucchini spaghetti, or cut the zucchini into thin strips with a knife or vegetable peeler. Book. Place the basil leaves, walnuts, garlic, and half the olive oil in a blender or food processor. Blend until you have a thick paste. Add the salt, black pepper, and remaining olive oil. Blend again until smooth. Book.
In a large skillet, heat a drizzle of olive oil over medium heat. Add the zucchini noodles and sauté for 3 minutes, just to warm them through and soften them slightly. Turn off the heat and add the pesto to the zucchini noodles, mixing well. Serve immediately.
Roasted Zucchini
Ingredients
- 3 courgettes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon of herbs dried
- 2 cloves garlic, minced
Preparation method
Wash the zucchini and cut them in half lengthwise. In a large bowl, mix the cut zucchini with the olive oil, salt, black pepper, dried herbs and garlic. Make sure the zucchini are well coated with the mixture.
Place the courgettes on a baking sheet lined with parchment paper or greased. Bake in a preheated oven at 200°C for about 20-25 minutes, or until the courgettes are soft and lightly browned. Serve immediately.
Quinoa Stuffed Zucchini
Ingredients
- 4 courgettes
- 1 cup of tea Quinoa cooked
- 1/2 chopped green pepper
- 1/2 yellow pepper, chopped
- 2 chopped tomatoes
- 1 chopped onion
- 1 clove of garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons chopped parsley
- Salt and ground black pepper to taste
Preparation method
Cut the zucchini in half lengthwise and remove the core with a spoon, forming a sort of boat. Reserve the breadcrumbs to use in the filling. Arrange the zucchini halves on a baking sheet. In a pan, heat 1 tablespoon of olive oil and sauté the onion and garlic until soft.
Add the tomato, peppers and courgette cores cut into pieces. Sauté for a few more minutes. Mix the cooked quinoa, parsley, salt and black pepper. Then fill the courgette halves with the quinoa filling. Arrange in a mould and drizzle with the remaining olive oil. Bake in a preheated oven at 180°C for about 30 minutes, until the courgettes are soft and the filling is lightly browned. Serve immediately.
Zucchini Carpaccio
Ingredients
- 2 courgettes
- Juice of 1 lemon
- 3 tablespoons olive oil
- Salt and ground black pepper to taste
- Leaves basil and chopped walnuts for decoration
Preparation method
Wash the zucchini well and cut them into very thin slices, like in a traditional carpaccio. On a large plate, arrange the zucchini slices in a circular shape, slightly overlapping, covering the entire plate. In a small bowl, whisk together the lemon juice, olive oil, salt and black pepper. Mix well until emulsified.
Drizzle the zucchini slices with the prepared sauce, spreading it evenly. Let it rest for about 10 minutes so that the zucchini absorb the sauce and soften slightly. Garnish with fresh basil leaves and chopped walnuts. Serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
