4 Healthy Zucchini Recipes for Meatless Monday: Embrace Summer Squash

zucchini pizza crust

The season for zucchini has arrived. While at first, it’s exciting to have summer squash back on our market stalls and in our gardens, by the end of summer, we all know that we won’t be able to give away all of the extra zucchini we have on our hands. That’s why we wanted to share some creative and unique ways to prepare zucchini, and what better way to attack the surplus of summer squash than by making it the centerpiece of your Meatless Monday meals with these healthy zucchini recipes?

First up, we have a pizza recipe that’s far healthier than a traditional version, made much like cauliflower pizza dough, except with zucchini. The result is a green pizza crust that you can top however you like, from traditional toppings like tomato sauce, cheese, and vegetables to an even more verdant version with our homemade basil and arugula pesto, fresh tomatoes, olives, and onions.

baked zucchini fries

Photo Credit: GlowKitchen

For a healthier version of classic French fries, these baked zucchini fries are a great alternative. They’re coated with gluten-free corn flour and an assortment of spices for flavorful fries that make a perfect summer side. Serve them alongside freshly grilled corn on the cob for a complete Meatless Monday meal.

grilled zucchini salad

Grilled zucchini salad image via Shutterstock

For a simple yet delicious zucchini recipe, this grilled zucchini salad is a great option. The vegan salad packs loads of flavor, with red chile, garlic, lemon, and fresh mint. Be sure to use the best extra-virgin olive oil you can find — you’ll really taste the difference in a salad as simple as this one.

spiralized summer squash recipe

Image: Laura Klein

Spiralized zucchini often stands in for pasta, but in this recipe, it’s paired with it: zoodles and tagliatelle unite in this dish, tossed with a vegan arugula pesto sauce. Some green peas add a touch of sweetness to the dish, which is delicious topped with even more of the homemade vegan Parmesan used in the pesto. It’s sure to become one of your favorite healthy zucchini recipes this summer.

Related on Organic Authority
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Zucchini pizza image via Shutterstock

Emily Monaco
Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.