Crispy Fried Zucchini (Deep fried or Oven Fried)

Crispy Fried Zucchini is a delicious way to enjoy all of that summer zucchini from your yard…or your well-meaning neighbor or coworker. Zucchini is sliced into medallions, coated in a parmesan breadcrumb mixture and fried until crispy! 

Zucchini fries, grilled zucchini, and this fried zucchini recipe are exactly what you should make when you are trying to find new ways to prepare and cook zucchini. You’ll never run out of ways to serve this abundant garden veggie!

Fried zucchini chips stacked on a plate.

How to Make Fried Zucchini

This is the easy part! Make as much as you have zucchini for by doubling up the recipe…oh, and give some away, too! Feel free to make these with panko which is pre-packaged and pre-seasoned. Or make them with breadcrumbs and season them yourself like the recipe below. Easy peasy!

  1. Wash and dry the zucchini and trim the ends off. Slice each zucchini into ½” medallions.
  2. Prepare the egg mixture and the breadcrumb mixture (per recipe below).
  3. Dredge zucchini in flour, dip in the egg mixture, and then coat evenly in the bread crumbs. Press down on them to make sure they are completely coated. Repeat with remaining slices.

Zucchini slices being dipped in flour, an egg mixture, and then breaded.

How to Fry Zucchini

When it comes to frying zucchini there are a few different ways to do this. You can fry it in a pan with oil, in an air fryer, or avoid the oil altogether and bake them in the oven. No matter how you choose to cook them they will end up crispy, crunchy & delicious!

  • In a Pan: Preheat oil in a frying pan, drop the coated zucchini in. Cook on each side about 2 to 3 minutes or until the coating is crispy and golden brown on both sides.
  • In an Air Fryer: Preheat the air fryer to 375°F. Place the zucchini slices in a single layer, cooking for 8 mins or until crispy and golden brown.
  • Oven-Fried: If baking in the oven without oil, simply place the coins in a single layer on a baking sheet lined with parchment paper and spray with cooking spray. Bake for 18 to 20 minutes in an oven preheated to 400°F degrees.

Zucchini slices breaded on a baking sheet.

Drain on paper towels and serve hot with an assortment of dipping sauces. Try them with buttermilk ranch dip, a spicy chipotle mayo, or your favorite dipping sauce!

Still Have Zucchini?

Fried Zucchini

  • 2 medium zucchini (about 1 1/2 lbs)
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup grated parmesan cheese.
  • 2 cups seasoned bread crumbs
  • canola oil for frying
  1. Trim ends off zucchini and slice into 1/2″ slices.
  2. Beat eggs with salt and pepper to taste. Combine parmesan cheese and bread crumbs in a separate dish.
  3. Pour oil into a pan to 1/2″ deep and heat over medium heat.
  4. Dredge zucchini in flour, dip in eggs and finally dip in bread crumbs. Repeat with remaining slices.
  5. Add zucchini to the pan, a few at a time (don't crowd) cooking 2-3 minutes per side.

  6. Drain on paper towels.

Fried Zucchini chips stacked on a plate.
Fried Zucchini chips stacked on a plate.
Top image - fried zucchini chips stacked on a plate. Bottom image - sliced zucchini breaded on a baking pan.

Easy Squash Casserole

Squash Casserole is an easy, side dish that goes with any meal. Slices of tender zucchini and yellow summer squash meld with a crunchy breadcrumb topping for a satisfying side dish.

With the abundance of zukes overflowing the produce aisles and farmers market this time of year, you’ll want to make tasty squash or zucchini casserole again and again. It’s so simple to prepare, and it’s a terrific way to entice the kids and adults alike to eat their veggies!

Squash Casserole with a serving being scooped out.

What is in a Squash Casserole?

Most squash casseroles I’ve seen contain eggs, bread crumbs and several other ingredients. I absolutely love fresh zucchini and squash from the garden so I wanted to create a casserole that really focussed on the squash itself. This simple recipe is all about the squash.

Ingredients for this fresh summer side include:

  • Casserole: zucchini and-or yellow squash, onion, parmesan, Italian seasonings, salt & pepper
  • Topping: butter, seasoned bread crumbs, cheddar cheese
  • Optional Add-Ins: red or green bell peppers, cheeses, garlic, tomatoes

You can add other ingredients as well, or substitute other cheeses according to your preference or what you have on hand.

Soft or Tender-Crisp

Zucchini squash casserole can be made to your preference as far as texture.

For a softer casserole slice the zucchini a bit thinner and when sauteeing in the frying pan, cook it a little bit longer so it’s tender-crisp but a bit on the softer side.

For tender-crisp squash keep the zucchini at 1/4″ thickness. Be sure you don’t overcook it.

Slices of summer squash and zucchini on a cutting board and layered in a casserole dish

How to Make It

To Prepare the Squash

  • Cut the squash into ¼ inch slices and thinly slice the onion.
  • For crisper squash cut it thicker, for softer squash cut it thinner.
  • To keep squash from getting watery, sauté in olive oil until slightly softened.

Zucchini, squash, and onions being sautéed in a frying pan.

  • Place squash and onions upright (standing on edge) in a casserole dish.
  • Prepare the topping (according to recipe below) and sprinkle over top.
  • Bake and enjoy.

Buttered bread crumbs cook quickly, so keep an eye on your casserole. If the crumbs appear to be in danger of burning before the rest of the casserole is finished cooking, cover with a loose tent of foil. This will ensure they stay crispy but will reflect much of the heat away from the top.

Overview of squash casserole in a white casserole dish.

Can It Be Reheated?

Zucchini squash casserole tastes best when served fresh from the oven but of course it can be reheated.

Store leftover squash casserole tightly covered in the refrigerator for up to four days. The breadcrumbs won’t be as crisp but the squash itself will still taste delicious!

To reheat bake until hot (or you can reheat in the microwave). Then turn on the broiler element and put the heated casserole below the broiler for a few minutes of cooking to re-crisp the bread crumbs. Better yet, make a fresh batch of crumbs and top the leftovers with these.

Serve These with Squash Casserole

Zucchini squash casserole pairs well with just about any meaty main dish. Serve it with roasted or grilled chicken, barbecued ribs or hamburgers. It also goes great with Salisbury steak or pork chops with mushroom gravy.

Summer Veggie Sides

Easy Squash Casserole

Slices of tender zucchini and yellow squash meld with a crunchy breadcrumb topping for a dish so satisfying and filling that you can even serve it as an entrée.

  • 1 small onion (sliced)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 2 lbs squash (yellow squash and zucchini)
  • salt & pepper to taste
  • 1/4 cup grated parmesan cheese
  • 1/4 cup cheddar cheese
  • 1/3 cup seasoned bread crumbs
  • 2 tablespoons butter
  1. Preheat oven to 350°F.
  2. Slice squash/zucchini into 1/4" slices.

  3. Cook onion in butter and oil until tender. Add squash, Italian seasoning, salt, and pepper. Cook 5-6 minutes or just until tender crisp.
  4. Place squash and onions in a greased 2 qt casserole dish.
  5. Combine breadcrumbs, cheeses, and melted butter in a small dish. Sprinkle over squash.

  6. Bake 35-40 minutes or until squash is tender.

If crumbs start to brown too much, loosely tent with foil.

Squash Casserole with a serving being scooped out.

Squash Casserole with a serving being scooped out.

Top Image - Squash Casserole with a serving being scooped out., Bottom Image - zucchini, squash and onions arranged in a casserole dish.


Perfectly Grilled Zucchini Recipe

Make Perfectly Grilled Zucchini all summer long! Quick and easy, great as a side dish with anything you’re grilling.

Make Perfect Grilled Zucchini all summer long! Quick and easy, great as a side dish with anything you're grilling.
Grilled Zucchini

Zucchini is one of my favorite vegetables, I make it year round and have a ton of zucchini recipes. During the summer months, I love grilling zucchini as a side dish to serve with chicken, fish or meat. It’s fast, easy and delicious! A few zucchini dishes I also love all summer, Angel Hair Pasta with Zucchini and Tomatoes, Zucchini Feta Fritters and this Crustless Zucchini Pie.


The post Perfectly Grilled Zucchini Recipe appeared first on Skinnytaste.

Best Veggies for Your Grill!

Balsamic Grilled Vegetables transform ordinary everyday veggies into a sensational side dish! A simple rosemary and garlic infused grilled vegetable marinade is tossed with fresh vegetables and grilled until tender and caramelized.

Perfect to serve with grilled or roasted meats like an easy grilled chicken breast or bacon wrapped pork tenderloin.

Grilled vegetables in a bowl with a scoop being served.

It’s incredible how good vegetables taste from the grill. Savory and smoky, there’s no better side dish for picnics or barbecues. You’ll never have trouble getting anyone to eat their veggies!

Best Grilled Vegetables

This is the best grilled vegetable recipe because it’s easy and so versatile! Good vegetables to grill are ones that will hold their shape and can be cut large enough not to fall through the grate. Here are some of the veggies that perform well on the grill, and are especially delicious prepared this way:

  • Crunchy: bell pepper, broccoli, asparagus
  • Flavor Packed: onion wedges or whole garlic cloves
  • Tender: whole mushrooms, cherry or grape tomatoes, eggplant or zucchini slices

All vegetables in a bowl ready to be tossed. Garnished with rosemary and parsley.


Grilled Vegetable Marinade

Start With a Great Marinade: No matter how you decided to serve your veggies, you will want to start by marinating them! It doesn’t have to be for long, even 20-30 minutes will infuse some flavor. Change up the marinade and spices so to match your main dish!

To Make Grilled Vegetables

  1. Cut the vegetables into slices, chunks or wedges.
  2. Whisk marinade ingredients together in a large bowl and toss with veggies.
  3. Marinate for up to 8 hours, mixing frequently to recoat.

Grill until soft and slightly charred. You can alter the marinade according to your preference.

  • Acid: Use lemon or lime juice instead of, or in addition to the balsamic or wine vinegar.
  • Herbs: Rosemary is especially delicious with grilled vegetable marinade. Other herbs that go well are oregano, thyme, marjoram, sage, and basil.
  • Aromatics: Depending on what you’re serving this with, add in your favorites like garlic, minced green onion, ginger.

Vegetables in a bowl with the marinade being poured over top.

How to Grill Vegetables

Grilling mixed vegetables is super easy. You can either place slices or wedges straight on the grill, use skewers or, better yet, a grill basket.

  • Grill Basket – This will prevent your veggie chunks and slices from falling through the grate. If you are using a grill basket, add fast-cooking veggies toward the end.
  • Skewers – Similar to our grilled herb marinated veggie skewers, more prepping is involved, but we love serving these. If using wood skewers, soak them at least 30 minutes (or even overnight) so they don’t burn. There are tons of options for metal skewers as well, I find the really cheap ones rust so it’s better to make sure you get stainless steel!
  •  Grill Mat – I use a grill mat for almost everything, you still get the perfect grill marks and all of the flavor but avoid the flare ups plus nothing falls through! It’s a simple mat that goes right onto your grill. It’s great for things like bacon wrapped pork tenderloin or turkey burgers and smaller things like veggies and grilled asparagus!
  • Straight on the Grill – Perfect for grilled eggplant or zucchini slices, especially if you slice them lengthwise. Plus, you get those pretty grill marks!

Vegetables on a grill mat on the grill.

Serve these veggies with…

Balsamic Grilled Vegetables

Toss these veggies on the grill next to your favorite meat for the perfect meal!

  • 1 small zucchini (sliced 1/2" thick)
  • 1 red onion (cut into wedges)
  • 1 bell pepper (cubed)
  • 8 oz mushrooms (halved)
  • 1 cup grape tomatoes


  • 2 tablespoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1 clove garlic (minced)
  • 1 tablespoon fresh rosemary (chopped)
  • salt & pepper to taste
  1. Place all ingredients in a large bowl and toss to combine. Allow to marinate at least 30 minutes or up to 8 hours.
  2. Preheat grill to medium heat.
  3. Remove vegetables from marinade and place in a grilling basket or on a grill mat (or thread onto skewers).
  4. Grill 8-12 minutes or until cooked to desired doneness.
  5. Serve immediately.

REPIN this Grilled Recipe

Grilled Vegetables served in a white bowl

This is the best grilled vegetable recipe! Zucchini, mushrooms, bell peppers, tomatoes, and red onions are all tossed in a tangy rosemary marinade and grilled until perfectly tender. Whether using skewers, a grill mat or basket they turn out perfect every time! #spendwithpennies #grilledvegetables #sidedish #barbecue #grilling #summer #veggies
This is the best grilled vegetable recipe! Zucchini, mushrooms, bell peppers, tomatoes, and red onions are all tossed in a tangy rosemary marinade and grilled until perfectly tender. Whether using skewers, a grill mat or basket they turn out perfect every time! #spendwithpennies #grilledvegetables #sidedish #barbecue #grilling #summer #veggies

Marinated Chopped Salad packed with veggies!

Marinated Chopped Salad is loaded with all of our favorite vegetables and tossed in a tangy vinaigrette dressing. It is perfect for a summer picnic or packed for lunch at the office! It’s fresh, colorful and crunchy!

Paired with an easy marinade, this chopped salad is a great alternative to a simple tossed salad or classic chef salad and perfect at any potluck!

Marinated chopped salad in a wooden bowl, garnished with dill and parsley.

What is a Chopped Salad?

A chopped salad recipe is exactly what it sounds like; a salad made with crisp veggies at the peak of freshness chopped and tossed with dressing.

This salad is a colorful healthy blend of your favorite veggies mixed with a bright, tangy vinaigrette dressing that is sure to please even the pickiest of veggie eaters!

In this recipe I skip the lettuce but many chopped salads include lettuce as well!

Bowl full of marinated chopped salad ingredients.

What Goes in a Chopped Salad?

You can mix and match a lot of the ingredients, but the basics are in this recipe! Don’t forget to toss with a chopped salad dressing that blends and complements ALL the flavors of the veggies!


  • Juicy – tomatoes, cucumbers, zucchini
  • Crunchy – carrots, cauliflower, bell peppers, cabbage (Red or green, note that red can discolor the other ingredients if left overnight).
  • Colorful – I choose all of the colors of the rainbow in this delicious salad.

You can absolutely substitute any of the vegetables in this recipe with your favorites, or whatever you happen to have on hand. Sliced zucchini, onions, mushrooms… the possibilities are endless! Try adding romaine lettuce or even adding in your favorite cheese, like feta or goat cheese!

Bowl of chopped salad ingredients with dressing being poured on top.

How to Make a Chopped Salad

It’s all about the chop! This salad may be made up of a few simple ingredients, but it does require a bit of prep. To make this easier, I like to use my favorite chopper. It chops all the veggies perfectly and saves tons of time! After this salad, you’ll wonder how you ever survived without using a chopper!

  1. Dressing: Whisk together the dressing ingredients. Set aside in the fridge.
  2. Chop: Chop the veggies and herbs and place in a large bowl.
  3. Mix: Add the chilled dressing and toss everything well.

Refrigerate for at least 2 hours or make this the night before!  This will allow the veggies plenty of time to marinate and soak up some of the tangy dressing. Since both the salad and dressing can stay in the fridge for days,  it’s perfect for meal prepping your lunches.

More Easy Salads

Marinated Chopped Salad

This chopped salad is packed with fresh veggies and marinated in a red wine vinegar dressing.

  • 1 1/2 cups grape tomatoes (chopped)
  • 1 cup carrots (diced)
  • 1 cup yellow bell pepper (chopped)
  • 1 1/2 cups cucumber (chopped)
  • 1 cup green cabbage (or red cabbage*, chopped)
  • 1 cup cauliflower pieces
  • 1 cup zucchini
  • 1 1/2 tablespoons fresh dill (chopped)
  • 2 tablespoons fresh parsley


  • 1/2 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon sugar
  • salt and pepper
  1. Combine all dressing ingredients in small bowl or jar. Whisk (or shake) to combine.
  2. Chop all ingredients and place in a large bowl. Toss with dressing and refrigerate at least 2 hours before serving stirring occasionally.

If marinating overnight, the color of the purple cabbage can bleed so I recommend green cabbage. 

REPIN this Fresh Recipe

Chopped salad in a large wooden bowl

This is the best chopped salad! With 7 different veggies, it is packed with healthy crunchy flavors. Even tossed in the tasty dressing it still lasts for days in the fridge. Perfect for meal prepping lunches! #spendwithpennies #marinatedchoppedsalad #vegetablesalad #sidedish #lunch
This is the best chopped salad! With 7 different veggies, it is packed with healthy crunchy flavors. Even tossed in the tasty dressing it still lasts for days in the fridge. Perfect for meal prepping lunches! #spendwithpennies #marinatedchoppedsalad #vegetablesalad #sidedish #lunch

Zucchini Pancakes – Deliciously Different!

Zucchini Pancakes are the perfect way to enjoy the perfect vegetable, zucchini! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfectly delicious bites.

Serve the these veggie pancakes with a dollop of sour cream or marinara sauce for the perfect healthy appetizer or side dish!

Moist zucchini pancakes topped with salsa and fresh parsley.

Zucchini Pancakes or Fritters

I love making all types of fritters and pancakes  from Salmon cakes to mashed potato cakes. These zucchini fritters have officially joined the team.

I usually think of fritters as a crisp deep fried item, almost like hush puppies. Zucchini has a lot of moisture giving these zucchini pancakes are a texture that is a cross between a pancake and a fritter; golden and crisp on the outside and soft and tender in the middle.

Zucchini is over 90% water so in these pancakes, I pre-cook the zucchini to remove the moisture and squeeze out any remaining moisture.  Many people salt the zucchini but I prefer the method of cooking the zucchini first (along with the white onion).

Delicious zucchini fritters covered in parsley.

How To Shred Zucchini

When you make zucchini pancakes, shredding the zucchini helps to keep it thin enough to shape them. I use the large side of a standard box cheese grater to shred zucchini.

You don’t need to worry about peeling zucchini before you shred it as the peel softens a ton when it is cooked. You will hardly notice it in your dish.

A stack of delicious zucchini pancakes topped with parsley.

How To Make Zucchini Pancakes

When we make zucchini pancakes, cook the shredded zucchini first to eliminate some of the water. This keeps the pancakes from becoming soggy and helps to hold them together while they cook.

Mix your ingredients and drop about 1 ½ tablespoons into the hot pan. Cook ‘em for about 5 minutes on each side or until you see a beautiful crispy and caramelized exterior!

Serve zucchini pancakes with an array of dipping sauces like pico de gallo, sour cream, hot sauce… there’s no wrong answer here!

More Zucchini Faves

Zucchini Pancakes

These zucchini pancakes are the perfect way to enjoy this colorful vegetable! Shredded zucchini is tossed with parmesan cheese, flour, and spices then fried into perfect zucchini pancakes. 

  • 2 large zucchini (or 3 small)
  • 1 clove garlic
  • 2 tablespoons olive oil (divided)
  • 2 eggs
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/3 cup mozzarella cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 cup parmesan cheese (shredded)
  1. Cook shredded zucchini in a non-stick pan until tender, about 5 minutes.  Cool and using cheesecloth or a tea towel, squeeze out as much moisture as possible.

  2. In a medium bowl combine the flour, seasonings, cheeses and bread crumbs. Add zucchini and egg.

  3. Heat 1 tablespoon olive oil in a frying pan over medium high. Drop zucchini mixture by large tablespoons into hot oil. Spread to 3″ circles.

  4. Fry about 3-4 minutes on each side flipping as needed.

  5. Serve warm with sour cream or tomato sauce.

REPIN this Delicious Recipe

Zucchini pancakes piled up on each other and topped with tomato sauce


These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack
These zucchini pancakes are one of my favorite snacks without all of the guilt! #spendwithpennies #zucchini #keto #snacks #zucchinipancakes #appetizer #easyappetizer #easyrecipe #easysnack

Zucchini Casserole

Zucchini Casserole is a no fuss dish that is delicious as a vegetarian entrée or a side dish for any meal. This recipe here is very simple, calling for just three main ingredients, zucchini, cherry tomatoes and touch of onion. Add a crunchy Panko breadcrumb topping with parmesan cheese gives for the perfect finishing touch.

This recipe comes out fresh and flavorful really letting the zucchini be the main star of the dish!

Zucchini Casserole baked in a dish with tomatoes

Easy Baked Zucchini has been a go to side dish for us forever. It’s effortless and so delicious. I wanted to create a zucchini casserole that was light but flavorful and made the veggies the star of the dish (not just the cheese and not loaded down with bread etc).

What I love about zucchini is that it’s inexpensive and so easy to prep. Just a quick rinse in some cool water is all it takes to ready it for the cutting board. No peeling or seeding necessary (unless you find a giant zucchini hiding in your garden like I do every now and then). The other great thing about zucchini is that it is so fresh and mild that you can dress it up or down to suit your taste, or to accommodate most ingredients you have on hand.

How to Cook Zucchini Casserole

Baked Zucchini Casserole is basically effortless. Pre-cooking the zucchini a little bit (and using whole cherry tomatoes instead of sliced tomatoes) keeps the casserole from becoming watery. If you prefer softer zucchini, slice it a bit thinner.

Just follow these simple steps for a new favorite summer side dish!

  1. Start by slicing up your vegetables and sautéing until soft.
  2. Place in your casserole dish with the whole cherry tomatoes.
  3. Prepare the topping and sprinkle over top before baking.

Simply bake until golden and veggies are tender. If you want your veggies softer but your topping is a browned, losely place a small square of foil overtop to keep it from browning too much.

Fresh zucchini slices in a casserole dish with tomatoes

A Versatile Casserole Recipe

  • Add Color & Veggies: A nice way to add more color to this dish is to make squash and zucchini casserole, using sliced yellow squash. Other summer veggies can be added as well.
  • Protein: Chicken zucchini casserole is a fabulous way to use up any leftover baked chicken breasts you have. Just shred or cube a cup of chicken and toss it in the casserole with the other ingredients. Mix in some grated cheddar or parmesan, for a super easy and filling entrée.
  • Cheese: Zucchini goes well with cheese from parmesan and cheddar to mozzarella. Add your favorites into this dish before adding the topping.

This baked zucchini casserole goes well with simple summertime fare, and makes a nice substitute for a tossed salad. Serve it with grilled chicken breasts, hamburgers, or sausages.

Can You Freeze Zucchini Casserole

Zucchini casserole tastes best eaten fresh from the oven. Because zucchini is so watery, it really doesn’t take very well to freezing. You’re likely to find it becomes just too mushy to be appetizing. Leftovers can be refrigerated for up to 3 days, and reheated in a microwave or in the oven.

Now that spring is here, get ready for the bumper crop of zucchini that’s just around the corner, by arming yourself with this terrific zucchini casserole recipe.

A baked dish of zucchini casserole with a bread crumb topping

Check Out Our Favorite Zucchini Recipes

Zucchini Casserole

This is a great way to use your zucchini straight from the garden! Perfect as a low carb side dish option. 

  • 1/4 cup onion (finely chopped)
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 lbs zucchini
  • 1 1/2 cups cherry tomatoes (whole)


  • 1/3 cup panko bread crumbs
  • 2 tablespoons butter
  • 1/4 cup fresh parmesan cheese
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil
  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium heat. Cook onion in olive oil until tender, about 5 minutes.
  3. Slice zucchini 1/2″ thick. If you prefer softer zucchini, cut thinner.
  4. Add zucchini and Italian seasoning. Cook an additional 3-4 minutes or until just slightly softened. Add salt & pepper to taste.

  5. Place zucchini in a 2qt casserole dish. Add in cherry tomatoes. Season with salt and pepper to taste.
  6. Combine all topping ingredients in a small bowl and mix well. Sprinkle over zucchini mixture.
  7. Bake casserole 30-35 minutes or until zucchini reaches desired doneness.

Vegetarian Chili

Vegetarian Chili is the perfect way to get all the satisfaction of a favorite comforting dish, but without the extra calories or cholesterol. This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.

Much like a traditional chili recipe, you have a lot of options to vary this recipe to your taste. Instead of using only kidney beans, you could make vegetarian black bean chili. Or, use a variety of beans, including white, pinto, and even garbanzo beans! Serve this vegetarian chili recipe with some homemade cornbread for the perfect comfort food meal!

A bowl of vegetarian chili ready to serve

Vegetarian Chili is a delicious belly warming recipe and you do not have to be vegetarian to enjoy it! I have to admit, I do make The Best Chili Recipe loaded with beef and beans but I also love to have this healthy chili recipe on hand. I keep it in the fridge (or freezer) for lunches throughout the week!

How to Make Vegetarian Chili

For the best vegetarian chili, don’t overcook it. You want all those lovely veggies to be soft, but you don’t want the zucchini to get too mushy or the bell peppers to lose all their color. This is healthy vegetarian chili, so keep the vegetables looking vibrant and fresh.

It’s as easy as 1,2,3!

  1. Sauté the onion and celery and add in the minced garlic after they just start to get translucent.
  2. Stir in the chili powder and cumin, and cook for about a minute.
  3. Add the rest of the ingredients and simmer for about half an hour.

Season to taste and serve with your favorite toppings.  I love topping mine with fresh jalapenos for a kick, and a dollop of sour cream!

For Crock Pot vegetarian chili, sauté the onion and garlic and transfer to the slow cooker. Then add all the rest of the ingredients and cook on HIGH for 3 hours or on LOW for 6.

How to Make Vegetarian Chili Thicker

Vegetarian bean chili has a tendency to be a bit watery (afterall, the veggies are mostly water). I also find that chili thickens as it cools (and it’s always thicker the next day).

If you prefer a thicker chili, there are several methods for thickening.

  • Slurry: Make a cornstarch and water slurry (equal amounts) and stir in as it the chili finishes cooking.
  • Blender: Place a cup of the finished chili in a blender, and then return them to the pot. Beans are a very starchy food, and they thicken broths really well. Plus, you won’t dilute any of those fabulous flavors.
  • Simmer Uncovered: And last but not least, you can simmer the chili uncovered like I do with my Instant Pot Chili!

What Goes With Chili

Chili is a filling meal. You could increase the healthfulness by serving it over brown rice or quinoa. Toppings are also a great way to give your vegetarian chili the right finishing touch. These are some of my favorite toppings for chili:

  • Sour cream
  • Shredded jalapeno pepper jack cheese
  • Crumbled corn chips
  • Chopped green onions
  • Chopped cilantro

Keep your pantry stocked with beans and tomato sauce, and you’ll always have the basis for this quick and oh-so-tasty vegetarian chili!

More Recipes You’ll Love

Vegetarian Chili

This vegetarian chili recipe is packed with fresh veggies for maximum nourishment. Plus, it’s super quick and easy to make, either on the stove top or in the slow cooker.

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 2 ribs celery (chopped)
  • 1 small carrot (chopped)
  • 1 jalapeno (seeded and minced)
  • 1 1/2 cups zucchini (thinly sliced)
  • 4 oz mushrooms (thinly sliced)
  • 1 green pepper (chopped)
  • 1 can kidney beans (15 oz)
  • 1 can diced tomatoes with juice (28 oz)
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 cup tomato sauce
  • 1/2 cup vegetable juice
  1. Cook onion and garlic in a large pot  in olive oil 3-4 minutes or until tender.

  2. Add remaining ingredients and simmer covered 20 minutes.

  3. Uncover and simmer an additional 10-15 minutes or until thickened.

  4. Serve with your favorite toppings.

This homemade vegetarian recipe is an easy chili recipe that doesn't need meat to taste amazing. This healthy recipe takes under an hour to make! #spendwithpennies #chili #chilirecipe #vegetarian #vegetarianchili #vegetarianchilirecipe #easyvegetarianchili #easychili #homemadechili
This homemade vegetarian recipe is an easy chili recipe that doesn't need meat to taste amazing. This healthy recipe takes under an hour to make! #spendwithpennies #chili #chilirecipe #vegetarian #vegetarianchili #vegetarianchilirecipe #easyvegetarianchili #easychili #homemadechili

Fresh Pasta Primavera!

Delicious pasta primavera on a green plate with a gold fork

Pasta Primavera: This pasta primavera is the best! It is so easy to make and is loaded with fresh vegetables in a parmesan sauce.

Cheese tortellini is used in place of traditional primavera pasta choices as they’re the perfect accompaniment with a rainbow of veggies.

Delicious pasta primavera on a green plate with a gold fork

This pasta primavera recipe is an easy one pot dish, as the pasta is cooked in the same skillet you cook the rest of the meal in. I love skillet dishes, like this skillet teriyaki chicken. Just like orange chicken, this pasta primavera is quick, simple, and absolutely delicious.

We are obsessed with tortellini over here. This Greek Tortellini Salad is like this Greek Cucumber Salad, but with delicious tortellini. I think tortellini makes everything better, which is why I love adding it to pasta primavera.

Cheese pillows are how I describe tortellini to my kiddos. They get so excited about this creamy pasta primavera bulked up with warm vegetables and parmesan cheese. The taste delights them, the beautiful veggies delight me, and remind me of Spring.

But don’t worry, it is hearty and filling enough for the cold winter, but light and fresh enough for the heat of summer. This dish is so yummy you won’t want to wait until the equinoccio de primavera as they say in Italian. You ‘ll eat this all year round.

Pasta primavera with a white and green napkin and parmesan chunks

What Does Pasta Primavera Mean?

Let’s get a little 🎵linguistical, linguistical 🎵.  In Italian, “primavera” means spring. Literally it means the first “prima” green “vera.” Throw a little pasta in the mix and you’ve got the first greens and pasta.  A spring like pasta.

What is Pasta Primavera Sauce?

Every cook has their opinion about what should go into a pasta primavera sauce.  Some are purists and like to keep things to only spring veggies like broccoli and peas, others don’t mind adding in tomatoes or zucchini. Some think it should be angel hair pasta used, some say it’s not that important.

What it boils down to is there’s a load of veggies, a cream and butter based sauce with your favorite hard cheese–parmesan– and spices. As long as it’s a delicious and it’s a good primavera pasta recipe.

A green plate with pasta primavera and a gold fork

What Vegetables are in Pasta Primavera?

Commonly you’ll find broccoli, bell peppers, summer squash, peas and carrots. But the list doesn’t stop there. Add in any other veggie that you enjoy and make it your own!

I love my pasta primavera to be vegetarian, but one of the wonderful things about this recipe is you can easily add whatever protein you want.

Adding a little protein to this primavera pasta balances it out nicely.  We enjoy pasta primavera with chicken or shrimp. To make pasta primavera with shrimp, just add the shrimp to the skillet right from frozen! It cooks quickly.

This pasta is excellent served with cheesy garlic breadsticks and a Classic Wedge Salad or Easy Kale Salad.

More Recipes You’ll Love

Pasta Primavera

Delicious pasta primavera filled with spring vegetables and a parmesan cream sauce. Made in a single skillet!

  • 16 ounces cheese tortellini (cooked)
  • 3 Tbsp butter
  • 1 tsp garlic (minced)
  • 1 cup zucchini (sliced)
  • 1/4 cup water
  • 1/2 cup broccoli florets
  • 1/2 cup asparagus (trimmed)
  • 1/2 cup red pepper (diced)
  • 1/2 cup carrots (diced)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 Tablespoon cornstarch
  • 1/2 cup petite peas
  • 1/2 cup snow peas
  • 1/2 cup parmesan cheese
  1. Cook pre-made cheese tortellini according to package directions and set aside. 

  2. In a large skillet add butter, and melt over medium heat. Add garlic and saute for a minute.

  3. Add zucchini and water.  Stir it all together, let cook for 1 minute. 

  4. Add broccoli, asparagus, red pepper, and carrots, and cover, and steam for 3-4 minutes. 

  5. When veggies are cooked, and tender, but still crisp, remove the lid and add chicken stock, and heavy cream.  Leave on the heat.

  6. Make a slurry by combining one tbsp of cornstarch with some of the liquid from the pan. Add the liquid to the corn starch in a small bowl, and mix together. 

  7. Pour slurry into skillet, and add the two kinds of peas. Add parmesan, and stir it all up. 

  8. Add your pre-cooked cheese tortellini, and stir it all together. Leave on heat until sauce reaches your desired thickness, about a minute.  Serve immediately. 


This pasta primavera is a delicious and simple one skillet dish that combines cheese tortellini, a rainbow of veggies and a delicious parmesan sauce. #spendwithpennies #pastaprimavera #easyrecipe #easypastarecipe #pasta #cheesetortellini #onepanmeal #easyskilletrecipe #withveggies
This pasta primavera is a delicious and simple one skillet dish that combines cheese tortellini, a rainbow of veggies and a delicious parmesan sauce. #spendwithpennies #pastaprimavera #easyrecipe #easypastarecipe #pasta #cheesetortellini #onepanmeal #easyskilletrecipe #withveggies