Vegan Zucchini Boats Recipes

VEGAN STUFFED ZUCCHINI RECIPE

Steps:

• Preheat the oven to 350ºF. Slice the top and bottom knobs off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
• While the squash is baking, heat the olive oil in a large skillet over medium-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
• Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
• To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
• To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
• Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.

VEGAN QUINOA STUFFED ZUCCHINI BOATS

Steps:

• Bring water to a boil. Add salt and quinoa, reduce heat to medium, cover and cook for 10 minutes or until tender. Drain well and set aside
• Cut each zucchini in half, then cut each half in two, lengthwise (you will end up with 4 pieces per zucchini). Gently, remove the inside of each piece using a spoon (do not discard), being careful not break the skin. Set aside
• Preheat the oven to 375F
• Chop the flesh of the zucchini that you removed. In a large non stick skillet, heat 1 tablespoon of olive oil. Add garlic, chopped zucchini and mushrooms and cook over medium-high heat for 6-7 minutes, stirring often. Add salt, pepper and balsamic vinegar and cook for another minute. Transfer to a bowl, add cooked quinoa and walnuts, toss well and set aside
• To prepare the sauce, heat 1 tablespoon if olive oil in a large, deep skillet. Add garlic and cook over medium heat for about 30 seconds. Add canned tomatoes, salt and pepper and continue cooking, covered for 6-7 minutes. Add lemon and mint, cook for another 3 minutes
• Coat a 13x9 inch baking dish with cooking spray. ladle about 2/3 of the sauce on the bottom. Spoon quinoa mixture into the emptied zucchini pieces and arranged them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minute. Remover the foil and cook for another 20 minutes. Serve warm

VEGAN STUFFED ZUCCHINI

Steps:

• Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
• Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.
• Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.
• Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.
• Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
• Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!

VEGAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes.
• While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
• Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
• Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven 400 degrees F. Cut the ends off, using a sharp knife cut zucchini into half and scoop out the flesh of the zucchini, leave about 1/4 inch of pulp.
• Chop the zucchini flesh and set aside. Place the zucchini shells in an 8x8 casserole pan, brush with olive oil, sprinkle with salt and set aside.
• Heat oil in a large skillet over medium-high heat, add onion, garlic, and red bell pepper. Cook until the onion is soft, about 2 minutes.
• Add zucchini pulp, chili powder, cumin, oregano, tomato paste, and stir. Add pinto beans, vegan bouillon cube, and water. Bring to a boil, reduce heat and simmer for 10 minutes. In the meanwhile prepare the cashew cheese sauce.
• To prepare the cashew cheese sauce, Place ingredients in a high-speed blender and process until smooth.
• Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.
• Fill the zucchini boats with pinto bean, spoon cheese sauce on top. Bake for 20 minutes in the oven. Remove from the oven and serve sprinkled with chopped cilantro.

VEGAN STUFFED ZUCCHINI

Steps:

• Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin. Check the step-by-step photos above in the blog post.
• Chop the scooped out zucchini with a large knife and set aside.
• Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
• Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
• Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
• At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
• Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
• Stuff each zucchini half with the chickpea mixture.
• Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F. Cut the zucchini lengthwise with a sharp knife.
• Using a spoon, scoop out the seeds. Remove enough zucchini flesh to create a concave. Save the flesh for another recipe.
• Line a large baking sheet with parchment paper. Place the zucchini on the sheet, then brush with oil. Sprinkle with salt and pepper. Bake for 20 minutes or until the zucchini are just about cooked and easily pierced with a fork.
• While the zucchini are baking, add oil to a small skillet. Cook the onions for 5 to 7 minutes or until tender and translucent. Add the garlic and cook for another 30 seconds.
• In a large bowl, combine the chickpeas, quinoa, marinara, onion-garlic mixture, chopped basil, thyme, and nutritional yeast. You can also add salt and pepper, depending on the flavor of your sauce.
• Scoop the mixture into the zucchini boats. Return to the oven and bake for another 5 minutes, or until the stuffing is heated all the way through. Top with vegan Parmesan cheese and chopped fresh basil.

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
• Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
• Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
• Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
• Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
• Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
• Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
• Use a spoon to fill the hollowed zucchini boats with the vegan filling.
• Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
• Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.

MEXICAN-STYLE STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.
• Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4" around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside.
• Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef.
• Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes.
• Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork.
• While zucchini boats are baking, prepare your toppings.
• Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately.

STUFFED ZUCCHINI

Steps:

• Cut the zucchini in half lengthwise and scoop out the inner flesh.
• Sprinkle with a tiny amount of salt, and brush on both sides with olive oil. Place in a baking tray, face up for 10 minutes. Turn over and bake face down for another 10 minutes.

MEXICAN ZUCCHINI BOATS - GLUTEN FREE & VEGAN

Steps:

• Preheat your oven to 350°F.
• Bring quinoa and vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover and cook for about 15-20 minutes until most of the liquid has been absorbed.
• While the quinoa is cooking, cut the zucchini in half lengthwise. Use a spoon to scoop out the middle of the zucchini to make a "boat" for the filling.
• Add all ingredients to a bowl except for the zucchini and taco seasoning. Mix to combine.
• Add half of the taco seasoning mix and stir to combine. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some). Add the other half of the taco seasoning if desired and stir to combine.
• Place the zucchini in a lightly greased 9×13 baking dish with the open side up. Stuff the zucchini with a generous amount of the prepared filling.
• Bake for 30 minutes or until zucchini is soft. Add your favorite Mexican toppings and enjoy!

ZUCCHINI PIZZA BOATS

Steps:

• In a deep skillet add coconut oil, onion and garlic. Cook on medium heat for 10 mins, or until onion is soft and translucent.
• Add the plant-based ground (or lentils), Italian seasoning, fennel, sea salt and pepper. Cook and break apart ground into small chunks, until lightly brown (5-10 mins). Then pour in tomato sauce and tomato paste, mix to combine.
• Make homemade vegan mozzarella. Or, grate store-bought plant-based cheese.
• Preheat oven to 400F/200C.Slice zucchinis in half and scoop out inner seeds to make boats. Scoop plant-based ground beef into boats, and sprinkle/drizzle with cheese. Cook in the oven for 30 minutes, or until zucchini boats are golden and bubbling.

VEGAN ZUCCHINI PIZZA BOATS

Steps:

• Preheat the oven at 355 º F or 180 º C.
• Cut each zucchini into halves through the length.
• Add 1 tablespoon of tomato sauce, a vegan cheese slice (cut in halves) and 7 slices of vegan chorizo on each pizza boat.
• Bake them for 15 or 20 minutes.
• Add oregano and vegan Parmesan to taste.

VEGAN TOFU STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400° F.
• In a medium non stick frying pan heat 2 tbsp water.
• Cook garlic, onions & bell pepper about 3 minutes.
• Crumble in tofu then add seasonings & salsa. Add extra 1/4 tsp cayenne for a little kick. Cook about 8-10 minutes.
• Slice the stem end off the zucchini and cut in half lengthwise. Using a spoon scoop out the inside to create a bowl shape.
• Place the zucchini on a baking sheet and scoop with filling.
• Bake 25-30 minutes.
• After baking sprinkle with nutritional yeast and fresh cilantro.
• Serve with salsa (optional).

ZUCCHINI BOATS

Steps:

• Directions Heat up the oven to 390 F (200 C). Cook the quinoa in water until soft for about 20 - 30 minutes. Boil the broth and add the textured soy protein and set aside. For the filling heat up the olive oil and saute the shallot for about 2-4 minutes. Keep half the amount of the black beans on the side and add the rest of the filling ingredients and bring to boil. Use an immersion blender and blend until smooth, after that add the rest of beans together with the minced soy ingredients and adjust taste. Place the zucchini boats on the baking tray and add the filling, bake for about 20 minutes. For the sauce, heat up the olive oil and saute the shallot for about 2-4 minutes. Add the inside from the zucchini and saute for about 5 minutes. Add the rest of the sauce ingredients and blend everything until smooth with an immersion blender, adjust taste and heat the sauce up properly. Serve two zucchini boats (one zucchini) per serving with some quinoa and sauce, enjoy!

VEGAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 9x13 baking dish.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Sprinkle a little salt and pepper on each shell and place into the baking dish.
• With the zucchini flesh that was removed, roughly chop and set aside.
• In a medium pan over medium heat, add oil. Add in onions cook until translucent about 3-4 minutes.Add in garlic and cook for 1 more minute, careful not to burn.
• Add in meatless crumbles and cook for 4 minutes. Add zucchini flesh and Italian seasoning. Cook until softened, about 3-4 minutes.
• Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until most of the liquid has dissolved.
• In a medium bowl, combine the vegan parmesan and breadcrumbs.
• Spoon in and mound the meatless mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top.
• Place in oven and bake until golden on top, 20-25 minutes.

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Rinse lentils under cool running water and allow them to soak for 10-minutes. Next, Boil 2 cups of water and add lentils. Cook for 10-15 minutes until al-dente. Drain the lentils using a strainer and rinse under cool water to stop the cooking process immediately. Set aside.
• Preheat oven to 400°F OR 200°C
• Rinse Zucchini under running water and dab it dry with a paper towel. Discard unwanted ends and cut them half lengthwise from the center to create two equal parts. Use a measuring spoon to scoop out the center of the zucchini.
• Season with salt, garlic powder, and red pepper flakes. Brush olive oil on both sides.
• Heat a pan or a cast-iron skillet with olive oil. As soon as the oil shimmers add Zucchini slices (skin side down) and sear for 2-3 minutes on both sides until they become soft. Set aside.
• In the same pan add chopped onions and garlic. Sauté until the onions become soft and garlic becomes fragrant.
• Next, add cooked lentils and stir well for 2-3 minutes. Add spices, herbs, and seasoning - Cayenne Pepper, Ground Cumin, Dried Thyme, Salt, and Freshly Ground Black Pepper. Cook for an additional 2-3 minutes and then set aside.
• Spoon Low carb Pizza Sauce into prepared Zucchini. Next, divide the lentil mixture into the Zucchini boats. Top with Vegan Cheese. Bake in a preheated oven at 400 degrees F for 8-10 minutes or until the cheese melts and becomes bubbly. Garnish with red pepper flakes and freshly chopped parsley.

VEGAN ZUCCHINI BOATS WITH LENTILS

Steps:

• Heat 1-2 tbsp oil in a small pot, or a cast-iron skillet over medium heat. Add onion, carrots, and 1/2 tsp salt and cook for 5-6 minutes, or until the onion is translucent.
• Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (optional). Cook for 2 minutes.
• Next, add the chopped tomatoes, smoked paprika, lentils, salt, black pepper, and water and bring to a boil. Cook for 10 minutes or until no more liquid remains.
• In the meantime, pre-heat oven to Pre-heat oven to 350ºF (180ºC). Spray a baking dish with oil, or place a piece of parchment paper, to prevent sticking.
• Slice zucchinis in half length-wise. Use a melon spoon or regular spoon to scoop out the seeds. Then, fill them with the lentils mixture. Bake for 25-30 minutes.
• In the last 5-10 minutes (depending on the type of cheese you are using), take the zucchini boats out of the oven and top them off with your desired cheese. Return and continue baking until the cheese is golden and the zucchinis are soft but still have a slight bite. Serve either warm or cold.

VEGAN ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Prep zucchini: Slice zucchini in half length-wise. Using a spoon, scoop out the insides of the zucchini, removing the seeds. Discard. Place zucchini on a baking sheet and set aside.
• In a large non-stick skillet over medium heat, cook the Impossible Beef (about 7-10 minutes). Crumble the beef with a wooden spoon as it cooks. Set aside.
• In the same pan, add onion and pepper. Cook for about 5 minutes until the onions are translucent. Add mushroom and cook for about 5 minutes. Add garlic and cook until fragrant (about 30 seconds).
• Add marinara sauce, Italian seasoning, and red pepper flakes. Mix and remove from heat.
• Stuff zucchini halves with filling. Bake in the oven for 15 minutes.
• While zucchinis are baking, mix breadcrumbs with olive oil.
• When zucchini is done baking, top with vegan cheese then breadcrumbs. Bake for an additional 10 minutes until cheese is melted.
• Remove from the oven and top with fresh basil. Serve warm.

ITALIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F. Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this). Chop up the pulp from the zucchini. Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells. Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender. Bake uncovered for 5 minutes more. Top with the fresh basil. Makes 2 to 4 servings