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These four- and five-star meatless meals will soon be summer go-tos in your kitchen. Featuring loads of seasonal produce like zucchini, eggplant, tomatoes and cucumber, these dinners range from a cheesy quiche to fresh, flavorful salads, so you’re sure to find something that will suit your mood. Recipes like our Summer Vegetable Gnocchi Salad and Zucchini Lasagna Rolls with Smoked Mozzarella are perfect for days when you’re craving lots of veggies.Many of these recipes call for cheese, and some may be made withrennetor, in the case of cottage cheese, could contain gelatin. Typically, softer cheeses don’t contain rennet, but check package labels. If rennet is a concern, the good news is there are plenty of vegetarian cheeses you can use as a substitute, and they can be found at your local grocery store or Whole Foods Market.
These four- and five-star meatless meals will soon be summer go-tos in your kitchen. Featuring loads of seasonal produce like zucchini, eggplant, tomatoes and cucumber, these dinners range from a cheesy quiche to fresh, flavorful salads, so you’re sure to find something that will suit your mood. Recipes like our Summer Vegetable Gnocchi Salad and Zucchini Lasagna Rolls with Smoked Mozzarella are perfect for days when you’re craving lots of veggies.
Many of these recipes call for cheese, and some may be made withrennetor, in the case of cottage cheese, could contain gelatin. Typically, softer cheeses don’t contain rennet, but check package labels. If rennet is a concern, the good news is there are plenty of vegetarian cheeses you can use as a substitute, and they can be found at your local grocery store or Whole Foods Market.
01of 17No-Cook Black Bean SaladView RecipeThe dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
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No-Cook Black Bean Salad
View Recipe
The dressing for this vegan black bean salad gets its creaminess from blended avocado. Any mix of salad greens will work well, but try arugula if you want to give this hearty salad a peppery kick.
02of 17Cheesy Zucchini QuicheView RecipeThis cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.
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Cheesy Zucchini Quiche
This cheesy crustless zucchini quiche has plenty of leeks and zucchini enveloped in a light custard. Feta and fontina cheeses add a rich depth of flavor. Serve it for brunch or anytime you have extra zucchini on hand.
03of 17Summer Vegetable Gnocchi SaladView RecipeThis riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe.
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Summer Vegetable Gnocchi Salad
This riff on pasta salad is best served warm while the gnocchi are nice and tender. Plus, the grilled veggies taste extra-good fresh off the fire in this easy gnocchi recipe.
04of 17Quinoa-Black Bean SaladView RecipeEnjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.
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Quinoa-Black Bean Salad
Enjoy this quinoa and black bean salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don’t forget the leftovers! They make an easy lunch on the go.
05of 17Cilantro Bean Burgers with Creamy Avocado-Lime SlawView RecipeLighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors—and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
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Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors—and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
06of 17Zucchini Lasagna Rolls with Smoked MozzarellaView RecipeThis healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that’s fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling.
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Zucchini Lasagna Rolls with Smoked Mozzarella
This healthy riff on lasagna rolls uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner that’s fun for the whole family. This is a great recipe for kids to help make—let them get their hands dirty rolling the zucchini ribbons with the cheesy filling.
07of 17Tomato, Cucumber & White-Bean Salad with Basil VinaigretteView RecipeThis no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
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Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette
This no-cook bean salad is a delicious way to use summer’s best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch. Fresh basil elevates an easy vinaigrette recipe that dresses up this simple salad into something extraordinary.
08of 17Zucchini-Chickpea Veggie Burgers with Tahini-Ranch SauceView RecipeThis veggie burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve these vegan burgers on buns or stuff them in pitas. We recommend making extra sauce—it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
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Zucchini-Chickpea Veggie Burgers with Tahini-Ranch Sauce
This veggie burger recipe is one you’ll want to make again and again. Savory chickpea and zucchini patties are topped with a creamy, herb-flecked tahini ranch sauce, juicy tomato slices and peppery arugula for a satisfying and healthy homemade veggie burger. Serve these vegan burgers on buns or stuff them in pitas. We recommend making extra sauce—it’s a great dip for veggie sticks and, thinned with a little water, it makes a wonderful salad dressing.
09of 17Falafel Salad with Lemon-Tahini DressingView RecipeDeep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.
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Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe—canned chickpeas add too much moisture.
10of 17Zucchini, Corn & Egg CasseroleView RecipeThis healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
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Zucchini, Corn & Egg Casserole
This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
11of 17Mozzarella, Basil & Zucchini FrittataView RecipeThis vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
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Mozzarella, Basil & Zucchini Frittata
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
12of 17Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.
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Kale & Avocado Salad with Blueberries & Edamame
Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.
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Eggplant Gyros
14of 17Quinoa Salad with Feta, Olives & TomatoesView RecipeGreg DuPreeThis quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
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Quinoa Salad with Feta, Olives & Tomatoes
Greg DuPree
This quinoa salad, which takes loose inspiration from a Greek salad, is flavorful and filling. Broiling the olives along with the other vegetables softens their flavor and adds a smoky background note. A garnish of basil brightens the dish.
15of 17Hasselback Eggplant ParmesanView RecipeThe coolest way to make classic eggplant Parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
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Hasselback Eggplant Parmesan
The coolest way to make classic eggplant Parm—and easier too! Use the hasselback technique to make partial cuts into the whole eggplant every 1/4 inch or so to fill up with melty cheese, flavorful sauce and crunchy breadcrumbs.
16of 17Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
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Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
17of 17Zucchini FrittataView RecipeA frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
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Zucchini Frittata
A frittata, as a flat omelet is known in Italy, can be filled with a variety of vegetables and cheeses and makes a great impromptu brunch dish or supper. In this version, fresh mint and basil brighten the mild taste of zucchini. If you prefer, use feta or ricotta salata in place of the goat cheese.
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