Cottage cheese is a versatile, high-protein, and low-carb ingredient perfect for keto and low-carb diets.
It’s creamy, mild in flavor, and can be used in both savory and sweet dishes.
From breakfast bowls to dinner casseroles, cottage cheese adds a protein boost while keeping meals low in carbohydrates.
These 15 low carb cottage cheese recipes provide simple, flavorful, and satisfying ways to enjoy cottage cheese every day.
Whether you enjoy it in salads, baked dishes, or snacks, there’s a recipe for every palate.
With minimal prep and wholesome ingredients, these recipes are ideal for meal prep, quick lunches, or hearty dinners.
15 Delicious Vegan Zucchini Recipes for Meal Prep
These 15 vegan zucchini recipes prove that plant-based meals can be creative, nutritious, and delicious.
Zucchini’s versatility allows you to make a wide variety of dishes, from savory mains to sweet treats.
These recipes are perfect for anyone seeking healthy, plant-based options for breakfast, lunch, or dinner.
Incorporating zucchini into your vegan meals adds nutrients, flavor, and endless culinary possibilities.
Vegan Zucchini Noodles with Pesto
This vegan zucchini noodles with pesto dish is fresh, flavorful, and light.
Spiralized zucchini replaces traditional pasta, creating a low-carb, nutrient-rich base.
The vegan basil pesto adds richness and aromatic flavor without dairy.
Perfect for a quick lunch or dinner, it’s a satisfying and healthy plant-based meal.
Ingredients:
- 3 medium zucchinis, spiralized
- 1 cup fresh basil leaves
- ¼ cup pine nuts
- 2 garlic cloves
- 3 tbsp nutritional yeast
- ¼ cup olive oil
- Salt and pepper to taste
Instructions:
- In a blender, combine basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and pepper.
- Blend until smooth to create vegan pesto.
- Heat a skillet over medium heat and lightly sauté zucchini noodles for 2–3 minutes.
- Remove from heat and toss with prepared pesto.
- Serve immediately with extra pine nuts or fresh basil on top.
This vegan zucchini noodle dish is fresh, aromatic, and satisfying.
The creamy pesto complements the tender zucchini perfectly.
It’s an easy, low-carb, and healthy vegan meal.
Ideal for plant-based lunches or quick dinners full of flavor.
Vegan Zucchini Fritters
These vegan zucchini fritters are crispy, savory, and plant-based.
Grated zucchini is mixed with chickpea flour, herbs, and spices, then pan-fried to golden perfection.
They’re perfect as a snack, appetizer, or light meal.
Every bite delivers tender fritters with a satisfying crunch and bold flavors.
Ingredients:
- 2 medium zucchinis, grated and drained
- ½ cup chickpea flour
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- In a bowl, combine grated zucchini, chickpea flour, nutritional yeast, garlic powder, onion powder, parsley, salt, and pepper.
- Heat olive oil in a skillet over medium heat.
- Spoon mixture into the skillet and flatten slightly to form fritters.
- Cook 3–4 minutes per side until golden brown.
- Serve warm with vegan yogurt or a dipping sauce.
These fritters are crispy, savory, and protein-rich.
Chickpea flour adds structure while keeping them vegan and healthy.
Perfect for snacks, appetizers, or light meals.
Delicious, easy, and plant-based, they’re a vegan favorite.
Vegan Stuffed Zucchini Boats
These vegan stuffed zucchini boats are hearty, flavorful, and low-carb.
Zucchini is hollowed and filled with a mixture of quinoa, vegetables, and tomato sauce, then baked.
They’re perfect for dinner or meal prep.
Each bite delivers tender zucchini with a savory, filling, and nutrient-rich stuffing.
Ingredients:
- 4 medium zucchinis, halved and hollowed
- 1 cup cooked quinoa
- 1 cup diced bell peppers
- ½ cup diced onions
- 1 cup tomato sauce
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Sauté onions and bell peppers in olive oil until tender.
- In a bowl, mix cooked quinoa, sautéed vegetables, tomato sauce, oregano, salt, and pepper.
- Fill zucchini halves with the mixture and place on a baking sheet.
- Bake for 25–30 minutes until zucchini is tender.
- Serve hot with fresh herbs on top.
These stuffed zucchini boats are hearty, savory, and flavorful.
The quinoa and vegetables provide protein and nutrition while keeping it vegan.
Perfect for low-carb dinners or meal prep.
Rich, satisfying, and plant-based, they’re a delicious healthy meal.
Vegan Zucchini Soup
This vegan zucchini soup is creamy, comforting, and plant-based.
Blended zucchini with vegetable broth, garlic, and herbs creates a smooth, flavorful soup.
It’s perfect for lunch, light dinners, or a warming snack.
Every spoonful delivers a silky texture with bright, fresh zucchini flavor.
Ingredients:
- 4 medium zucchinis, chopped
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until fragrant.
- Add zucchini, vegetable broth, thyme, salt, and pepper.
- Simmer for 15–20 minutes until zucchini is tender.
- Blend until smooth using an immersion blender or regular blender.
- Serve warm, garnished with fresh herbs.
This zucchini soup is smooth, creamy, and comforting.
It’s low-calorie, plant-based, and packed with nutrients.
Perfect for lunch, dinner, or a cozy snack.
Light, flavorful, and easy, it’s a vegan favorite.
Vegan Zucchini Stir-Fry
This vegan zucchini stir-fry is quick, colorful, and nutrient-packed.
Zucchini, bell peppers, and carrots are sautéed with garlic and soy sauce for a savory and delicious meal.
It’s perfect for a fast lunch, dinner, or a side dish.
Each bite delivers tender vegetables with a flavorful, umami-rich glaze.
Ingredients:
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 garlic cloves, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tsp sesame seeds for garnish
Instructions:
- Heat sesame oil in a skillet or wok over medium-high heat.
- Add garlic and sauté for 30 seconds until fragrant.
- Add zucchini, bell pepper, and carrot; stir-fry 5–6 minutes until tender-crisp.
- Drizzle soy sauce over vegetables and toss to coat evenly.
- Garnish with sesame seeds and serve immediately.
This vegan zucchini stir-fry is colorful, savory, and quick to make.
It’s full of nutrients, plant-based protein, and low in calories.
Perfect for fast lunches, dinners, or side dishes.
Flavorful, easy, and healthy, it’s a plant-based favorite.
Vegan Zucchini Tacos
These vegan zucchini tacos are flavorful, hearty, and plant-based.
Sautéed zucchini with onions, bell peppers, and spices creates a delicious taco filling.
They’re perfect for lunch, dinner, or a quick plant-based meal.
Every bite delivers tender vegetables with a smoky, savory flavor and a satisfying texture.
Ingredients:
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Corn or low-carb tortillas
Instructions:
- Heat a skillet over medium heat and sauté onion and garlic until fragrant.
- Add zucchini, bell pepper, cumin, paprika, salt, and pepper.
- Cook 5–7 minutes until vegetables are tender but not mushy.
- Warm tortillas and fill with the sautéed zucchini mixture.
- Garnish with fresh cilantro or avocado slices.
These zucchini tacos are vibrant, savory, and satisfying.
The combination of spices enhances the natural sweetness of the vegetables.
Perfect for a quick, plant-based meal or taco night.
Delicious, colorful, and nutritious, they’re a vegan favorite.
Vegan Zucchini Curry
This vegan zucchini curry is rich, aromatic, and low-carb.
Tender zucchini is simmered in coconut milk with spices for a creamy and flavorful dish.
It’s perfect for lunch or dinner with rice or cauliflower rice.
Each bite delivers soft zucchini infused with savory, mildly spicy coconut curry flavors.
Ingredients:
- 3 medium zucchinis, chopped
- 1 cup coconut milk
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp chili powder
- Salt and pepper to taste
- 1 tbsp coconut oil
Instructions:
- Heat coconut oil in a skillet over medium heat and sauté onion and garlic until fragrant.
- Add zucchini and spices; cook 3–4 minutes, stirring occasionally.
- Pour in coconut milk and simmer 10–12 minutes until zucchini is tender.
- Season with salt and pepper.
- Serve hot with rice, quinoa, or cauliflower rice.
This zucchini curry is creamy, flavorful, and warming.
Coconut milk creates a rich texture while keeping it vegan.
Perfect for cozy, plant-based lunches or dinners.
Savory, satisfying, and nutritious, it’s a vegan favorite.
Vegan Zucchini and Tomato Ratatouille
This vegan zucchini and tomato ratatouille is hearty, flavorful, and plant-based.
Zucchini, tomatoes, eggplant, and bell peppers are roasted with herbs for a Mediterranean-inspired dish.
It’s perfect as a side or main course.
Every bite delivers tender vegetables with rich, herbaceous, and savory flavors.
Ingredients:
- 2 medium zucchinis, sliced
- 1 eggplant, diced
- 1 red bell pepper, sliced
- 2 cups cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried basil
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F (200°C).
- Toss zucchini, eggplant, bell pepper, and tomatoes with olive oil, thyme, basil, salt, and pepper.
- Spread evenly on a baking sheet and roast 20–25 minutes until tender.
- Stir halfway through cooking for even roasting.
- Serve hot as a side dish or main meal.
This ratatouille is vibrant, savory, and nutritious.
Zucchini and other vegetables roast to perfection with a flavorful herb blend.
Perfect for plant-based lunches, dinners, or meal prep.
Colorful, healthy, and satisfying, it’s a vegan favorite.
Vegan Zucchini Fritters with Avocado Sauce
These vegan zucchini fritters with avocado sauce are crispy, creamy, and low-carb.
Shredded zucchini is mixed with chickpea flour and spices, then pan-fried and served with a smooth avocado sauce.
They’re perfect as a snack, appetizer, or light meal.
Every bite delivers crisp fritters paired with creamy, flavorful avocado sauce.
Ingredients:
- 2 medium zucchinis, grated and drained
- ½ cup chickpea flour
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 avocado
- 1 tbsp lime juice
- 1 tsp nutritional yeast
Instructions:
- Combine zucchini, chickpea flour, garlic powder, smoked paprika, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat and form zucchini mixture into small patties.
- Cook 3–4 minutes per side until golden brown.
- Blend avocado, lime juice, and nutritional yeast to create a creamy sauce.
- Serve fritters topped with avocado sauce.
These fritters are crispy, savory, and creamy.
The avocado sauce adds richness and flavor while keeping it vegan.
Perfect for snacks, appetizers, or light meals.
Crunchy, flavorful, and nutritious, they’re a plant-based favorite.
Vegan Zucchini Lasagna
This vegan zucchini lasagna is layered, savory, and plant-based.
Thinly sliced zucchini replaces pasta, layered with a tofu ricotta, tomato sauce, and spinach for a hearty meal.
It’s perfect for lunch, dinner, or meal prep.
Every bite delivers creamy, tender zucchini layers with rich tomato and tofu flavors.
Ingredients:
- 3 medium zucchinis, sliced lengthwise
- 1 block firm tofu, crumbled
- 2 cups spinach, chopped
- 2 cups tomato sauce
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Mix crumbled tofu, spinach, nutritional yeast, garlic powder, salt, and pepper to create vegan ricotta.
- In a baking dish, layer zucchini slices, tofu mixture, and tomato sauce.
- Repeat layers until ingredients are used, finishing with tomato sauce on top.
- Bake 30–35 minutes until heated through and slightly golden.
- Serve warm garnished with fresh herbs.
This vegan zucchini lasagna is creamy, hearty, and satisfying.
Zucchini replaces traditional pasta for a low-carb, plant-based option.
Perfect for dinner, meal prep, or family meals.
Rich, flavorful, and wholesome, it’s a vegan favorite
Vegan Zucchini Hummus
This vegan zucchini hummus is creamy, flavorful, and low-carb.
Roasted zucchini is blended with chickpeas, tahini, lemon, and garlic for a smooth, savory dip.
It’s perfect for snacks, appetizers, or as a spread on sandwiches.
Every bite delivers a rich, nutty, and tangy flavor with a silky texture.
Ingredients:
- 1 medium zucchini, roasted
- 1 cup cooked chickpeas
- 2 tbsp tahini
- 1 garlic clove
- 2 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Roast zucchini at 400°F (200°C) for 15 minutes until tender.
- Blend roasted zucchini, chickpeas, tahini, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Adjust seasoning as needed.
- Serve with raw vegetables, crackers, or as a sandwich spread.
This zucchini hummus is creamy, savory, and satisfying.
It’s perfect for snacks, parties, or light meals.
Nutty, flavorful, and low-carb, it’s a plant-based favorite.
Healthy, easy, and versatile, it’s a vegan must-try.
Vegan Zucchini Pancakes
These vegan zucchini pancakes are savory, tender, and low-carb.
Grated zucchini is combined with chickpea flour, herbs, and spices, then pan-fried into golden pancakes.
They’re perfect for breakfast, brunch, or a light dinner.
Every bite delivers a crispy exterior with a soft, flavorful interior.
Ingredients:
- 2 medium zucchinis, grated and drained
- ½ cup chickpea flour
- 1 tsp garlic powder
- 1 tsp chopped fresh dill
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Mix zucchini, chickpea flour, garlic powder, dill, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat.
- Form small pancakes and cook 3–4 minutes per side until golden.
- Serve warm with vegan yogurt or avocado slices.
These zucchini pancakes are savory, crispy, and satisfying.
Chickpea flour provides protein while keeping them vegan.
Perfect for breakfast, brunch, or light meals.
Delicious, easy, and plant-based, they’re a healthy favorite.
Vegan Zucchini Stir-Fried Rice
This vegan zucchini stir-fried rice is colorful, quick, and plant-based.
Zucchini, carrots, and peas are sautéed with garlic and soy sauce, then combined with cooked rice for a wholesome meal.
It’s perfect for lunch, dinner, or meal prep.
Each bite delivers tender vegetables with a savory, umami-rich flavor.
Ingredients:
- 2 medium zucchinis, diced
- 1 cup cooked rice (white or brown)
- 1 carrot, diced
- ½ cup peas
- 2 garlic cloves, minced
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
Instructions:
- Heat sesame oil in a skillet over medium-high heat.
- Sauté garlic, zucchini, carrot, and peas for 5–6 minutes.
- Add cooked rice and soy sauce, tossing until well combined.
- Cook 2–3 more minutes until heated through.
- Serve hot, optionally garnished with green onions.
This stir-fried rice is vibrant, savory, and nutritious.
Zucchini and other vegetables create a low-carb, flavorful base.
Perfect for quick lunches, dinners, or meal prep.
Easy, satisfying, and plant-based, it’s a vegan favorite.
Vegan Zucchini and Lentil Stew
This vegan zucchini and lentil stew is hearty, warming, and low-carb.
Zucchini, lentils, tomatoes, and spices are simmered to create a rich, satisfying meal.
It’s perfect for lunch or dinner, especially on colder days.
Every spoonful delivers tender zucchini and protein-packed lentils in a flavorful, savory broth.
Ingredients:
- 2 medium zucchinis, chopped
- 1 cup red lentils
- 1 can diced tomatoes (14 oz)
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions:
- Sauté onion and garlic in a pot with a little olive oil until fragrant.
- Add zucchini, lentils, tomatoes, broth, and spices.
- Simmer 20–25 minutes until lentils and zucchini are tender.
- Season with salt and pepper.
- Serve hot, garnished with fresh herbs.
This lentil and zucchini stew is hearty, comforting, and nutritious.
It’s high in protein, fiber, and plant-based goodness.
Perfect for lunch, dinner, or meal prep.
Warm, flavorful, and satisfying, it’s a vegan favorite.
Vegan Zucchini and Chickpea Patties
These vegan zucchini and chickpea patties are crispy, savory, and protein-packed.
Grated zucchini is combined with mashed chickpeas, herbs, and spices, then pan-fried to golden perfection.
They’re perfect for lunch, dinner, or as a snack.
Every bite delivers a tender, flavorful patty with a crispy exterior and satisfying texture.
Ingredients:
- 2 medium zucchinis, grated and drained
- 1 cup cooked chickpeas, mashed
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp chopped parsley
- Salt and pepper to taste
- Olive oil for frying
Instructions:
- Mix zucchini, mashed chickpeas, garlic powder, paprika, parsley, salt, and pepper in a bowl.
- Heat olive oil in a skillet over medium heat.
- Form patties and cook 3–4 minutes per side until golden.
- Serve warm with a vegan dipping sauce or salad.
These zucchini patties are crispy, savory, and satisfying.
Chickpeas provide protein while keeping the dish vegan.
Perfect for snacks, lunches, or light dinners.
Flavorful, easy, and wholesome, they’re a plant-based favorite.
