Easy Marry Me Zucchini
Flavor-packed and quick, this one-pot Easy Marry Me Zucchini is a vegan rendition of the popular Marry Me Chicken. This hearty and comforting side dish pairs well with pasta, rice, quinoa, or crusty bread.
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As we are in the month of October, I figured I would put a Halloween spin on this easy recipe and add “faces” to the zucchini, making this a fun dish for all of us who are young at heart. But the faces are totally optional.
This Easy Marry Me Zucchini recipe is very similar to the Marry Me Tofu recipe I shared in 2023. However, it has a bit more sauce to it.
This recipe is a dairy-free and vegan spin on Marry Me Chicken. This tasty side dish is unique among other Marry Me Zucchini recipes, as it has a bit of harissa in it that adds even more flavor.
Making the faces is the most time-consuming part of this recipe. If the zucchini were simply sliced, then the prep time would be less than 5 minutes. Pair that with a cooking time of about 8-10 minutes, and this recipe can be prepped and prepared in 15 minutes!
What makes this dish so good, for me:
- It is so delicious,
- It is dairy-free (and vegan),
- It is quick to make (can be ready in less than 20 minutes), which makes it perfect for a weeknight meal,
- It requires only one pot, so there’s minimal cleanup.
What are the ingredients needed to make this dish?
The 12 main ingredients needed to make this dish, along with substitutions, are listed below:
- Zucchini
I used 1 medium-sized zucchini for this recipe. I wanted to make this a fun recipe for Halloween, so I opted to carve some faces into zucchini slices using a knife and some cake decorating nozzles. This recipe could also be made with some yellow squash. Or, this recipe could be doubled and made with a combination of yellow aquash and zucchini. - Butter
I used Earth Balance vegan butter. They are not paying me to say this. It is the butter we always have on hand. If preferred, this recipe can be made with non-vegan butter as well. - Fresh garlic
I love the flavor of fresh garlic. If you are not a fan of peeling and chopping garlic, most stores sell pre-peeled and chopped garlic in the produce section. And, this could be used instead. - Onion
As with the garlic, fresh onion works so well in this recipe, and I would urge you not to replace it with powdered onion. And, any onion would work. If you don’t have a red or yellow onion, shallots could also be used instead. - Dried oregano
In this dish, the dried oregano could be replaced with fresh oregano or with dried Italian seasoning. When it comes to fresh versus dried substitution, 1 teaspoon of fresh oregano could be replaced with 1/3 teaspoon of dried oregano. - Harissa
I used this milder harissa. If you use a spicy harissa blend, you might want to lessen or omit the amount of red pepper flakes used in this dish. I once made this Marry Me Zucchini with this spicy harissa and red pepper flakes, and while it was delicious, it was a bit on the spicy side. - Smoked paprika
This is the smoked paprika I use. If you don’t have any on hand, it can be replaced with plain paprika. - Red pepper flakes
Red pepper flakes add just a tinge of heat. However, if you prefer this recipe to be milder, then omit this ingredient. - Vegetable broth
Vegetable broth adds more flavor and thins out the sauce. If you prefer more sauce, then add more vegetable broth and coconut milk. The vegetable broth can be replaced with water. - Coconut milk
I use full-fat coconut milk to keep this dairy-free. However, if you don’t struggle with digesting lactose, heavy cream could be used instead. - Sun-dried tomatoes
I used sundried tomatoes in oil. To me, the combination of sundried tomatoes in oil, smoked paprika, harissa, oregano, and coconut milk is simple magic. This ingredient is a must-use in this recipe. - Parmesan cheese
While the original Marry Me Chicken recipe called for Parmesan, I prefer this recipe without it. So, in my opinion, the Parmesan can be skipped. By the way, if you are lactose intolerant, Parmesan is an aged cheese and should not bother you if you decide to use it.
In addition to the ingredients above, you will also need some salt and pepper to season this dish with. And, totally optional is some fresh, chopped parsley to use as a garnish.
Instructions:
Step 1: To make this dish, first peel and chop the onion and garlic.
Step 2: Then, rinse and slice the zucchini. You don’t have to make the faces, but if you choose to make the faces, I used a couple of cake decorating nozzles and a knife to carve them out. The video below demonstrates this more.
Step 3: Chop up the sundried tomato as well.
Step 4: Add the butter to a large skillet and place it on a stovetop set to medium heat.
Step 5: Then add the peeled and chopped onions and garlic to the skillet and saute for about 5 minutes, stirring often.
Step 6: Add the sliced zucchini, smoked paprika, harissa, oregano, red pepper flakes, sundried tomatoes, and vegetable broth.
Step 7: Cover the skillet and let this simmer for 3 minutes.
Step 8: Remove the lid and gently stir the ingredients well.
Step 9: Then add in the coconut milk and stir well.
Step 10: Season with salt and pepper to taste. And, garnish with some chopped fresh parsley.
Recipe Tip
Zucchini cooks fast. Even faster when faces are carved into the slices. So, cook the zucchini in a covered skillet for no more than 3 minutes for this marry me zucchini.
Serving suggestions
This Easy Marry Me Zucchini can be served with some pasta, rice, or quinoa.
It can also be served with some crusty bread or roti to sop up that scrumptious sauce.
I also love to pair this side dish with a moong bean quinoa recipe that I have been making on repeat recently.
Storage and Reheating
Leftovers of this dish can be stored in an airtight container in the fridge.
To reheat, serve the amount to reheat onto a microwave-safe dish and microwave for 30 seconds or so.
Fresh onion and fresh garlic add the perfect amount of flavor to this dish without being overpowering, and I would strongly suggest not replacing them with powdered garlic and onion. I would also suggest not omitting them from this recipe.
The spice level of this dish is very customizable. The red pepper flakes could be omitted for a mild version.
No. For this version of Marry Me Zucchini does not require that the zucchini be cooked before adding to this recipe.
Yes. The ingredient quantities in this recipe can be doubled or tripled to make a large batch, which can be enjoyed for the whole week.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Ingredients
- 1 medium zucchini (approximately 1 cup chopped)
- 2 tbsp. vegan butter (I used Earth Balance)
- 4 cloves garlic
- 1 tsp oregano
- 1 tsp harissa
- 1/2 tsp smoked paprika
- 1 tsp red pepper flakes
- 1/3 cup vegetable broth
- 1/2 coconut milk
- 1/4 cup sun-dried tomatoes in oil (oil drained out)
- 2 tbsp. Parmesan cheese
- Salt and black pepper to taste
- 2 tbsp. fresh parsley to garnish
Instructions
- To make this dish, first peel and chop the onion and garlic.
- Then, rinse and slice the zucchini. If you choose to make the faces, I used a couple of cake decorating nozzles and a knife to carve them out. The video for this recipe demonstrates this more.
- Drain the oil from the sundried tomatoes and discard the oil and chop up the sundried tomato.
- Add the butter to a large skillet and place it on a stovetop set to medium heat.
- Then add the peeled and chopped onions and garlic to the skillet and sauté for about 5 minutes, stirring often so they don’t burn.
- Add the sliced zucchini, smoked paprika, harissa, oregano, red pepper flakes, sundried tomatoes, and vegetable broth.
- Cover the skillet and let this simmer for 3 minutes.
- Remove the lid and gently stir the ingredients well.
- Then add in the coconut milk and stir well.
- Season with salt and pepper to taste. And, garnish with some chopped fresh parsley.
