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What to do with Zuchinni?


Zucchini is one of the most versatile vegetables, whether you prepare it as a main component of a dish, a side or eat it straight with a sauce or on a salad!

“Zucchini Fries”
“How to Make Zucchini Noodles”
“Stuffed Zucchini Boats” Adapted from



“Zucchini Fries” 

  • Zucchini, in any amount, sliced in rounds or wedges
  • Plant milk and Dijon mustard
  • Bread crumbs and nutritional yeast
  • Salt 
  1. Place zucchini slices onto paper towels and generously salt. (Removes excess moisture to prevent it from getting soggy after cooking, and  the salt is washed away in the making).
  2. Mix the plant milk and Dijon mustard together in a bowl. Mix the  nutritional yeast and bread crumbs in another bowl. 
  3. Dip the zucchini in the mustard mixture, then into the breadcrumb mixture. 
  4. Choose to bake or air-fry the vegan zucchini fries.


How to Make “Zoodles”

You can use a variety of  kitchen tools to create lots of different “zoodles” for your favorite pasta dishes! Using a spiralizer can get you curly noodles, a julienne peeler can get you “angel hair” zoodles and you can get “fettuccine” zoodles with a mandoline and a knife. Even without special tools, with a good knife or peeler, you can make some thin “pappardelle” zoodles. Create as many as you’d like and top with your favorite vegan pasta sauce!


Stuffed Zucchini Boats

  • Zucchinis, sliced in half
  • Just Egg or Egg Replacer, and breadcrumbs
  • Vegan parmesan cheese, or nutritional yeast
  • Garlic, cherry tomatoes, pine nuts, lemon zest, thyme, salt, and pepper
  1. Hollow out zucchinis, leaving a 1/4-inch-thick rim around each half.
  2. Filling: Chop up zucchini flesh and press out excess moisture. Add zucchini to a bowl with the Just Egg or Egg Replacer, thyme, breadcrumbs, cherry tomatoes, lemon zest, garlic, parmesan,  pine nuts, and salt. Mix.
  3. Load up the zucchini shell and drizzle with olive oil, salt, and pepper.
  4. Bake! Transfer the stuffed squash to a 475-degree oven and bake until the filling is set & nicely golden brown, 16-18 minutes.


Need the recipe PDF? Click here!