I sauté onions, mushrooms and zucchini. Then add pasta. This has been a family favorite meal since my now teenagers were toddlers.

Zoodles with a vegan pesto or other tomato sauce

I make zucchini curry - with the same recipe as wax gourd. I just substitute zucchini for the gourd.
https://www.indianhealthyrecipes.com/lauki-sabzi/

Also, an even easier recipe is with just sauteing peeled and cubed zucchini, with butter, a pinch of cumin, salt and a pinch of turmeric. Until it is cooked, somewhat mashed, liquid evaporates, color darkens and there is a sweet roasted smell and buttery glaze.

Anonymous wrote:Middle eastern stuffed zucchini. A bit labor intensive but so yummy

https://everylittlecrumb.com/middle-eastern-stuffed-zucchini-vegetarian-koosa-mahshi/

This version of the same dish, with pine nuts, is also good.

One of my favorite meals is pasta puttanesca with zucchini subbed in for half the pasta. Both zoodles (use a long noodle) and chunks of zucchini (use rigatoni or some other short pasta) work. Boil the pasta separately and throw the zucchini into the sauce shortly before adding the pasta for a final cook.

I put anchovies in my sauce but it tastes great without them too. Iowa Girl Eats has a good recipe that doesn’t use them - I used it for years until I got over my fear of anchovies!

Middle eastern stuffed zucchini. A bit labor intensive but so yummy

https://everylittlecrumb.com/middle-eastern-stuffed-zucchini-vegetarian-koosa-mahshi/

This is an excellent post.
<a href="https://www.univ-msila.dz/site/science/"> kheloufi </a>

I like zucchini in tacos with grilled onions, black beans and pico.

This is one of my favorite soups and has sliced zucchini in it. You could use vegan tortellini and the vegan parmesan cheese above at 20:00.
https://www.williams-sonoma.com/m/recipe/tortellini-and-vegetable-soup.html

I make zucchini fritters, here is a recipe but there is room for variations.

https://lovingitvegan.com/vegan-zucchini-fritters/

https://www.bonappetit.com/recipe/summer-squash-and-basil

Instead of parmesan cheese, make the vegan version, it’s delicious. https://minimalistbaker.com/how-to-make-vegan-parmesan-cheese/

Vegetable Gratin
1 onion, sliced
3 cloves garlic, minced
1 large potato, thinly sliced
1 eggplant, sliced, already broiled with olive oil brushed on both sides
2 zucchini, thinly sliced
Tomatoes, either fresh chopped or canned crushed

Cook onions in olive oil for 10minutes until soft. Add garlic and cook 1 more minute. Place cooked onion/garlic as bottom layer in 15” oval or other cooking dish. Layer potatoes evenly, sprinkle salt. Layer eggplant, follow with layer of zucchini, and sprinkle with salt and pepper. Top with tomatoes spread evenly. Cover and cook at 350 for an hour. Let sit 15 minutes before eating. Better the next day too.

https://www.okonomikitchen.com/vegan-bibimbap/

You can just make this with zucchini and rice - other textures are nice like grated carrot or even beans, edamame, or tofu - the absolutely essential ingredient is the gochujang bibimbap sauce. It’s pretty easy to find at stores.

Zucchini scrambled eggs:
Cut 1 zucchini into cubes, sauté in skillet for a few minutes. Add egg substitute like just egg. Scramble. When nearly done, add cubed vegan feta and fresh mint to your liking.