Thin ribbons of zucchini stand in for lasagna noodles, layered with herbed tofu ricotta, sautéed mushrooms, spinach, and marinara. It is hearty, comforting, and lower in carbs than the classic without giving up any of the flavor.

Spiralized zucchini gets piled high with a rich, meaty-tasting sauce made from textured soy protein, tomatoes, and a splash of red wine. It is an Italian-inspired dinner that is ready in about 45 minutes.

Broccoli and avocado are blended into a silky green pesto that coats fresh zucchini noodles, with mushrooms for a little savory bite. It is bright, filling, and fast.

Baked instead of fried, these herby fritters come out crisp on the outside and tender inside. Dunk them in a lemony, dill-flecked dairy-free yogurt sauce.

Coated in seasoned breadcrumbs and baked or fried until golden, these zucchini fries are seriously crunchy. A creamy garlic cashew dip makes them impossible to stop eating.

Roasted zucchini boats are packed with quinoa, walnuts, and golden raisins, then served with a creamy puree made from the scooped-out zucchini. Elegant enough for a main course.

Red lentils and sweet corn give these gluten-free fritters extra protein and texture, and they hold together without any eggs. Enjoy them as a starter, in sandwiches, or on top of salads.

Zucchini and yellow squash join penne, cherry tomatoes, and sun-dried tomatoes in a bright, herby parsley pesto. It is a make-ahead favorite for picnics and potlucks.

Thinly sliced zucchini is tossed with lemon, scallions, a touch of agave, and plenty of fresh mint in this simple, Sicilian-inspired side. Chill it for an hour and it is wonderfully refreshing on a hot day.

Diced zucchini or yellow squash, crisp broccoli, and red bell pepper are tossed in a sesame-ginger dressing with a little sweet pickle relish. It is crunchy, colorful, and comes together in minutes.

Crunchy zucchini, sweet potato, and carrot are tossed with cherry tomatoes and a tamari-maple dressing in this colorful oil-free salad. Serve it with your favorite sauce for a light lunch or side.

Grated zucchini, black beans, and sweet corn turn a humble bowl of oats into a comforting savory breakfast that works just as well for dinner. Finish it with avocado, tahini, and cherry tomatoes.

This one-bowl loaf is savory rather than sweet, flavored with onion and fresh coriander. It is gluten-free, oil-free, and wonderful toasted with a spread of nut butter.

Ripe bananas, cinnamon, and crunchy walnuts make this gluten-free loaf light, fluffy, and full of flavor. Flax eggs and agave keep it completely vegan.

Shredded zucchini makes these rich chocolate brownies incredibly moist, and it is an easy way to sneak in some extra veggies. They freeze beautifully, too.