These recipes are perfect for a healthy vegetarian lunch or dinner!

Full of vitamins and nutrients, low in calories and very healthy – for us, zucchini is THE summer vegetable par excellence. The green pumpkin plant is not only a real vitamin bomb, but also particularly versatile and can be used to do all kinds of things in the kitchen. Whether as a side dish, baked zucchini casserole or homemade zucchini pesto roasted with pasta – zucchini recipes always taste delicious! And before the season is almost over, of course we want to try out as many dishes as possible with the crunchy vegetable. Craving zucchini cookies for dinner? Or would you prefer a zucchini omelette with mozzarella? Sometimes with potatoes, carrots, low-carb or vegan – these vegetable meatballs are perfect for a light and quick lunch or dinner. What are you waiting for? Go to the ovens and enjoy!

Recipe for potato courgette pancakes

Zucchini cookies with potatoes quick vegetarian summer dishes

We’ve already shown you how to make a creamy zucchini pesto yourself. Fancy a quick and light dinner today? Crisp, light and irresistibly delicious – you are guaranteed to make these zucchini potato pancakes again and again!

Ingredients for 14 Zucchini Pancakes:

  • 375 grams zucchini, grated
  • 260 grams of potatoes, grated
  • 1 small onion, finely chopped
  • 3 eggs, lightly beaten
  • 50 grams of breadcrumbs or ground oats
  • 40 grams of wholemeal flour
  • 120 grams of cheddar cheese, grated
  • 2 tablespoons of olive oil
  • 1 tsp each garlic powder, paprika powder and oregano
  • 1 teaspoon Baking powder
  • salt and pepper

Zucchini Potato Pancake Recipe vegetarian dinner easy

Preparation:

  • Place zucchini and potatoes in a towel and squeeze out as much water as possible.
  • Whisk together the zucchini, potatoes and onions in a large bowl.
  • Add the rest of the ingredients and mix everything to a homogeneous mass.
  • Heat the olive oil in a large pan over medium-high heat and fry the zucchini pancakes in batches for 3-4 minutes per side.
  • Serve the zucchini potato pancakes with sour cream or a fresh salad and enjoy!

Zucchini carrot cakes with chickpeas

Zucchini cookies vegan light summer food meal

Whether individually as a main meal or as an addition to a healthy filling salad – these zucchini carrot pancakes always taste good. And the best? A piece of it has only 100 calories.

Ingredients for 8 Zucchini Pancakes:

  • 1 medium-sized zucchini (about 250 grams), finely grated
  • 2 carrots (about 200 grams), finely grated
  • 2 eggs
  • 1 can chickpeas, rinsed and drained
  • 10 grams of ground oats
  • 1 tsp garlic powder
  • A little fresh basil
  • Olive oil for frying
  • salt and pepper

Potato Zucchini Biscuits Thermomix Vegetable Patties Dinner Recipes


Preparation:

  • Put the chickpeas in a bowl and mash them with a fork.
  • Place zucchini and carrots in a tea towel and wring out well.
  • Add the zucchini, carrots, eggs, oats and spices to the oats and mix well.
  • Heat olive oil in a large pan over medium-high heat and fry vegetable patties for 3-4 minutes per side until golden brown.
  • For a lighter version, you can bake the zucchini pancakes for 15 minutes in the oven at 180 degrees.

Vegan Vegetable Meatballs

Zucchini carrot cookies oven vegetarian recipes dinner

Yes, you can actually prepare zucchini pancakes vegan. Just as tasty, crunchy and 140 calories per serving – the perfect quick dinner.

Ingredients for 6 pieces:

  • 370 grams of zucchini, grated
  • 80 grams of wheat flour or whole grain flour
  • 120 ml almond milk
  • 20 grams of nutritional yeast
  • 1/2 tsp baking powder
  • 1 tsp each garlic powder and Italian seasoning
  • Freshly cut barrel for garnish

Zucchini cookies without flour quick vegetable cookies from the oven


Preparation:

  • Sprinkle the zucchini with a little salt and leave for 10 minutes.
  • Place in a towel and squeeze out the water.
  • Whisk together the flour, nutritional yeast, baking powder and spices in a bowl.
  • Add the almond milk and mix to a smooth batter.
  • Fold in the zucchini and stir gently.
  • Heat a little olive oil in a pan over medium heat and fry for 3-4 minutes per side until golden brown.
  • Garnish with vegan yogurt or sour cream and voilà – vegan zucchini pancakes can be prepared so quickly!

Low Carb Zucchini Cookies

Potato Zucchini Buffer Recipe for light vegetarian summer dishes

Whether roasted or as a zucchini casserole – with just 3 grams of net carbs per 100 grams, zucchini is one of the tastiest low-carb vegetables of all. How about trying our flourless low carb zucchini pancakes recipe for a change?

Ingredients for 6 servings:

  • 1 kg courgettes, grated
  • 2 eggs
  • 2 cloves of garlic, finely chopped
  • 100 grams Parmesan, grated
  • 1 tsp Italian seasoning
  • 1 tsp paprika powder
  • Olive oil for frying
  • salt and pepper

Preparation:

  • Place zucchini in a kitchen towel and squeeze out as much water as possible.
  • Mix the grated zucchini with the remaining ingredients in a bowl to form a homogeneous mass.
  • Heat a generous amount of olive oil in a pan over medium-high heat and fry the meatballs until golden brown, 3-4 minutes per side.
  • Serve the Low Cab Zucchini Pancakes with sour cream and fresh dill and enjoy!

Delicious zucchini meatballs from the Thermomix

Zucchini Buffer Oven Recipe quick vegetable patties without flour

Super easy and ready in 20 minutes – if you need to go fast again, then you should try our recipe for zucchini buffers from the Thermomix!

Ingredients for 4 servings:

  • 600 grams of zucchini, finely chopped
  • 2 medium onions
  • 100 grams of wheat flour
  • 4 eggs
  • 1 tsp Italian seasoning
  • salt and pepper

Preparation:

  • Place zucchini in mixing bowl and chop 7 sec/speed 4.
  • Place grated zucchini in the cooking basket and let drain for 5-10 minutes.
  • Place onions in mixing bowl and chop 5 sec/speed 5.
  • Add the chopped onions to the zucchini.
  • Place the eggs, wheat flour, salt and pepper in the mixing bowl and mix on kneading mode for 15 seconds to form a homogeneous dough.
  • Then add zucchini and onions and mix 15 sec/speed 2.
  • Heat olive oil in a pan over medium heat and saute for 4-5 minutes per side.
  • Alternatively, bake the zucchini buffers in the oven at 180 degrees for 15 minutes.
  • Garnish with sour cream or another dip of your choice and enjoy!

Easy Zucchini Omelet with Mozzarella

light summer dishes vegetarian zucchini omelet with mozzarella recipe

Wonderfully aromatic and quick to make – this zucchini omelette with mozzarella tastes delicious both for breakfast and for dinner. You can add other seasonal vegetables, such as tomatoes or peppers, if you like.

Ingredients for 2 servings:

  • 1 medium zucchini (about 250 grams)
  • 2 spring onions
  • 6 eggs
  • 125 grams of mozzarella
  • 20 grams of Parmesan
  • 2 tablespoons of olive oil
  • 1 tsp paprika powder
  • salt and pepper

Preparation:

  • Halve the zucchini lengthwise and thinly slice.
  • Beat eggs in a medium bowl and season to taste.
  • Add spring onions to egg mixture and stir.
  • Heat olive oil in a pan over medium-high heat and saute zucchini for 2 minutes per side.
  • Pour over half the egg mixture, reduce heat and cook for 5-6 minutes.
  • Sprinkle over the mozzarella and cook covered for 4-5 minutes.
  • Repeat the process again
  • Alternatively, you can finish baking the courgette omelette with mozzarella at 200 degrees for 6-7 minutes.
  • Sprinkle with parmesan and enjoy!

zucchini omelette with mozzarella light vegetarian summer dishes