Having loads of Zucchini or courgette from your garden and wondering what to do with your squash? Here is my collection of the Best Vegetarian Zucchini Recipes for breakfast, main course, or desserts.
It’s summer and it’s the season of zucchini, courgette, or baby marrow whatever you call it. This summer squash is low in calories and has many health benefits attributed to it. It can be eaten raw, cooked, baked or grilled. One can have savory as well as sweet recipes from this healthy squash.
Zucchini leaves and the blossoms are edible too. Tender and young zucchini leaves can be used pretty much the same as any other greens. With the greens, I like to make this patra or stuffed rolls from zucchini or squash leaves.
I throw in the blossoms in a lot of pancakes, salads or add it to my smoothie or yogurt bowl. Typically Zucchini blossom fritters are made which are deep-fried. Indian Style pakoda or this Zucchini blossoms pancake is one of my go-to recipes with this.
I use zucchini in a lot of my recipes similar to bottle gourd or dudhi. I like the versatility of this veggie. One can make anything from this. And being high in water content, it naturally hydrates a lot of recipes.
So here is my collection of recipes.
(This will be updated as and when I add more)
These Vegan and gluten-free Zucchini and Squash Blossom Pancakes are one of my favorite recipes that I love to make. This recipe can be made for breakfast, main meals, or even packed for your lunchbox. Enjoy them with some Green Coriander or Tamarind Chutney.
Zucchini/Courgette Fritters are a healthy, gluten-free, and Vegan starter or a side dish that can be made in as quickly as 10 minutes. Again can be made for breakfast, main meals, or packed as your travel or picnic food.
Another easy peasy, vegan pancake recipe made using two of the best veggies. This can be made gluten-free too by replacing the flour. (Pics and content would be updated)
A perfect, healthy, and filling start for your day. These Instant Vegetable Rava Idli or Steamed semolina savory cakes is a steamed breakfast, lunch box, or picnic recipes that can be made in 20-30 minutes.
Raw Zoodles Salad or Zucchini noodles are low-carb, vegan, and gluten-free vegetarian noodles, made using Zucchini or Courgette and are a perfect alternative to pasta. This Zucchini Pasta with Avocado Basil Dip is a no-cook and keto-friendly healthy lunch or a side.
Squash leaves patra vadi is a vegan snack or an appetizer made using tender squash leaves. The leaves are stuffed with a spicy, sweet filling made using gram flour and a few spices. It can be enjoyed steamed, shallow fried, or fried as a snack, a party appetizer, or goes well as a side to your Vegetarian Maharashtrian Thali.
Zucchini is a wonderful addition to your roasted vegetables. Club this low-carb squash with potatoes to get a perfectly balanced meal.
A one-pot protein-rich lentil curry or dal made using zucchini/Courgette and Split Pigeon peas. Goes best with simple steamed white rice or parathas (Flatbreads). It can simply be enjoyed as a soup.
Cook up this healthy and filling, vegan Couscous with Spiced Zucchini for your meal this week. One of the best ways to use your summer zucchini and a few other veggies. It can be served as a meal on its own, or as a side to your barbecues or parties.
One cup of Zucchini is believed to have 95% water and it is one of the best vegetables to sneak in some bread or cakes. This Zucchini Chocolate Whole Wheat Bread is a moist, light, and perfect chocolatey treat for all age groups. Enjoy it as a breakfast bread with a cup of coffee or simply drizzle it with warm chocolate syrup and enjoy it as a dessert.
Looking for some desserts or picnic or travel snacks? Try these Zucchini Coconut Lemon Muffins. They are fresh and moist bursting with lemon and coconut flavor.
This halwa is my Indian-style dessert similar to dudhi halwa. It uses condensed milk to reduce the cooking time. However, one can use milk and make it as in this Lauki Halwa. (Pics and content would be updated)
Still have loads of Zucchini left and want to preserve it. This Lemon Ginger Zucchini marmalade is the perfect way to do so. An easy peasy one-pot marmalade made using fresh garden Zucchini, ginger, and lemon. It can be done in an open pot or an Instant Pot.
Using the 2 low-carb veggies, these cauliflower and zucchini koftas are a must-try during the summer season. They are fried, but one can make it in an air-fryer too. If cauliflower is not available it can be replaced with cabbage.
This is an easy peasy sandwich recipe, with zucchini and carrot. The sandwich filling can be enjoyed as is without the bread as a side for those on a low-carb diet or it can be added to the bread to make a filling meal.
One of my best ways to use veggies is to make parathas. Yes, I do make them a lot, and this can be enjoyed in any of your meals, or packed up. Sharing the recipe for this Zucchini paratha below in the recipe card, as I do not have a separate post for it yet. It is done similarly to this Beetroot Paratha.
Best Vegetarian Zucchini Recipes : Zucchini/ Courgette Paratha
- 1 Medium sized Zucchini
- 2 Cups Whole Wheat Flour
- 1 teaspoon Red Chilli powder
- ½ teaspoon Turmeric powder
- ½ teaspoon Cumin Seeds Jeera
- ½ teaspoon Asafoetida / Hing
- Salt as per taste
- Water to knead the dough
- 1 teaspoon Oil
- Oil for shallow frying the Parathas.
- ½ inch Ginger grated Optional and paste can be used too
- 2 small size Garlic grated Optional and paste can be used too. I have not added
- Extra dry Whole Wheat flour for rolling out parathas.
- Rinse and pat dry the Zucchini.1 Medium sized Zucchini
- Discard the top and bottom.
- Grate the zucchini using a small hole grater or a food processor.
- In a big bowl or a food processor add in the Whole wheat flour, Red Chilli Powder, Turmeric Powder, Cumin seeds, grated Ginger, garlic, Asafoetida, and salt.2 Cups Whole Wheat Flour, 1 teaspoon Red Chilli powder, ½ teaspoon Turmeric powder, ½ teaspoon Cumin Seeds, ½ teaspoon Asafoetida / Hing, Salt as per taste, ½ inch Ginger grated, 2 small size Garlic grated
- Add the grated zucchini and mix everything.
- Apply a little pressure so that the zucchini mixes in the flour and releases water.
- Leave this for 15-20 minutes.
- You might not need any extra water to knead the dough. The water released from zucchini is sufficient.
- If at all water is required just add a little at a time.Water to knead the dough
- Knead it to a semi-stiff dough or like a paratha dough.
- Once the dough is kneaded, add 1 teaspoon of oil to smoothen out the dough.1 teaspoon Oil
- Allow the dough to rest for 20-30 mins minimum. The more the better (2-3 hours)
- Make lime size balls (around 1 inch in dia).
- Roll this to a 2-inch circle. Spread a drop of oil and seal it.
- Use some dry flour when required and roll into paratha (around 4 inches in diameter – size as needed).Extra dry Whole Wheat flour for rolling out parathas.
- Heat a tawa or pan. Grease it with a bit of oil if required.
- Once hot, turn the flame to medium and put the rolled side down on the pan or tawa.
- After 15-20 seconds, flip it.
- Let it cook on the underside for 45-60 seconds.
- Now apply oil and cook on both sides until golden brown.Oil for shallow frying the Parathas.
- Enjoy it with Pickle / Raita / Chutney or just as is.
- 1 teaspoon = 5 ml, 1 tablespoon=15 ml, 1 Cup=235 ml
- Whole wheat flour can be replaced with gluten-free flour.
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