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Vegan Zucchini Recipes That Freeze Well

Zucchini is a versatile vegetable that can be used in a variety of dishes. When zucchini is in season, it is easy to find at local markets and grocery stores. To make the most of the abundance, many people opt to freeze zucchini for later use. Fortunately, there are a variety of vegan zucchini recipes that freeze well, making it easy to enjoy these dishes any time of the year.

Vegan Zucchini Fritters

Vegan zucchini fritters are a delicious and healthy option for any meal. To make the fritters, start by grating two cups of zucchini. Place the zucchini in a bowl and add one teaspoon of baking powder, one teaspoon of salt, one teaspoon of garlic powder, and one teaspoon of onion powder. Mix the ingredients together and then add one cup of all-purpose flour. Mix everything together until a thick batter forms. Heat a skillet over medium heat and add a tablespoon of oil. Using a spoon, scoop out the batter and form it into small patties. Place the patties in the skillet and cook until they are golden brown. Once cooked, let the fritters cool. Place the cooled fritters on a baking sheet lined with parchment paper and freeze for up to three months.

Vegan Zucchini Lasagna

Vegan zucchini lasagna is a hearty and comforting dish that freezes well. To make the lasagna, start by slicing two zucchinis lengthwise into thin strips. Preheat the oven to 375 degrees Fahrenheit and spray a 9x13 inch baking dish with cooking spray. Begin layering the lasagna by adding a layer of the zucchini strips to the bottom of the dish. Top this with a layer of vegan ricotta cheese and then a layer of vegan mozzarella cheese. Repeat the layering process until all of the ingredients are used. Bake the lasagna for 25 minutes and let it cool. Once cooled, the lasagna can be wrapped in plastic wrap and placed in the freezer.

Vegan Zucchini Soup

Vegan zucchini soup is a delicious and easy to make dish that freezes well. To make the soup, start by heating two tablespoons of oil in a large pot over medium heat. Add one diced onion and one diced celery stalk and cook until they are softened. Add three cloves of minced garlic and cook for one minute. Add four cups of vegetable broth and two cups of diced zucchini. Bring the mixture to a boil and then reduce the heat to low. Simmer the soup for 15 minutes and then stir in one cup of coconut milk. Simmer the soup for five more minutes and then remove from the heat. Let the soup cool and then freeze for up to three months.

Vegan Zucchini Bread

Vegan zucchini bread is a delicious and healthy snack that freezes well. To make the bread, start by preheating the oven to 350 degrees Fahrenheit and greasing a 9x5 inch loaf pan with cooking spray. In a large bowl, mix together one cup of all-purpose flour, one teaspoon of baking powder, one teaspoon of baking soda, one teaspoon of ground cinnamon, and one teaspoon of salt. In a separate bowl, mix together one cup of mashed banana, one cup of shredded zucchini, one-quarter cup of coconut oil, one-quarter cup of maple syrup, and one teaspoon of vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Pour the batter into the loaf pan and bake for 40-45 minutes. Once cooked, let the bread cool and then wrap it in plastic wrap and freeze for up to three months.

Conclusion

Vegan zucchini recipes that freeze well are a great way to make the most of zucchini season. From fritters to lasagna to soup to bread, there are a variety of vegan zucchini recipes that can be made in advance and frozen for later use. These recipes are easy to make and are sure to be a hit with the whole family.

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