VEGAN STUFFED ZUCCHINI
Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils.
Provided by Michaela Vais
Time 50m
Number Of Ingredients 18
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!
Nutrition Facts : Calories 255 kcal, Protein 9.8 g, Carbohydrate 23 g, Fat 12 g, Fiber 7.3 g, Sugar 10.6 g, ServingSize 1 serving
STUFFED ZUCCHINI BOATS WITH RICE
Stuffed zucchini boats are healthy and satisfying and perfect when you want a light yet flavorful meal. Filled with a vegetarian mixture and topped with mozzarella, these zucchini boats are easy and fun!
Provided by MaryAnne
Categories Appetizer Main Course
Number Of Ingredients 10
Steps:
- Cook the rice according to package instructions.
- Halve zucchinis lengthwise and hollow out the flesh using a spoon. Place flesh in a small bowl and roughly chop.
- Place zucchini halves into a large baking dish or baking sheet. Preheat oven to 350 degrees F.
- In a large skillet over medium-low heat, warm olive oil for 1 minute. Add zucchini flesh and cook until water is gone, about 5-7 minutes. Add shallot and cook for an additional 3-4 minutes. Add garlic and Italian seasoning and cook for 1 more minute. Remove from heat.
- To zucchini flesh-shallot mixture, add cooked rice, tomato, and salt. Stir to combine.
- Distribute rice mixture evenly into each zucchini half. Place in oven and bake for 30 minutes. Top each zucchini half with mozzarella and bake for an additional 10-15 minutes, or until the cheese melts and starts to brown.
Nutrition Facts : Calories 283 kcal, ServingSize 1 serving
VEGETARIAN GREEK LENTIL STUFFED ZUCCHINI BOATS
These Vegetarian Greek Lentil Stuffed Zucchini Boats are the ultimate meatless dinner idea to use up that end of summer produce. Vegetarian, Gluten-Free, Nut-Free, Kosher
Provided by Emily Cooper, RDN
Time 35m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees.
- Scoop out center of zucchini halves to create a shell, and place in a 9x13 glass baking dish. (Discard zucchini flesh, which is mostly seeds)
- In a large bowl, combine all ingredients except for feta cheese and parsley. Add half of the feta cheese to the quinoa lentil mixture and stir to combine.
- Evenly scoop lentil mixture into zucchini halves and top with remaining cheese.
- Bake uncovered in preheated oven for 20 to 25 minutes, or until zucchini is tender. Remove from oven, and top with chopped parsley before serving.
Nutrition Facts : Calories 167 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 11 milligrams cholesterol, Fat 8 grams fat, Fiber 5 grams fiber, Protein 7 grams protein, SaturatedFat 3 grams saturated fat, Sodium 233 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGETARIAN STUFFED ZUCCHINI BOATS
Enjoy these Vegetarian Stuffed Zucchini Boats. With basil, fresh tomatoes and cracker crumbs, these Vegetarian Stuffed Zucchini Boats are sure to be a hit.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings, one stuffed zucchini half each
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
- Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
- Bake 15 min. or until heated through.
Nutrition Facts : Calories 140, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 9 g
STUFFED ZUCCHINI I
In this recipe zucchini are hollowed into 'boats' and stuffed with bread crumbs, Cheddar cheese, onion, parsley, egg and Parmesan cheese. A hearty side dish or main meal.
Provided by Debbie
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
- In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 359 calories, Carbohydrate 35.7 g, Cholesterol 128.6 mg, Fat 17.1 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 9 g, Sodium 1289.1 mg, Sugar 6.3 g
GARDEN-STUFFED ZUCCHINI BOATS
Not only are these boats a delightful way to get your veggies, they're basically a one-dish meal that covers all the bases-just grab your favorite garden goodies and add any spices or mix-ins you like. -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.
Nutrition Facts : Calories 489 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 992mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.
VEGETARIAN ZUCCHINI BOATS
This is one of my favorite quick and cheap recipes for vegetarian zucchini boats that originally came from another recipe I found. I have made it several times as both a main course and a side dish, and liked it so much I thought I'd share it on AR. Thanks to the original blogger for sharing!
Provided by Webb Sledge
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
- Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
- Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
- Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
- Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 503 calories, Carbohydrate 37.1 g, Cholesterol 26.2 mg, Fat 31.2 g, Fiber 4.1 g, Protein 19.8 g, SaturatedFat 9.4 g, Sodium 735.6 mg, Sugar 4.3 g
VEGGIE STUFFED ZUCCHINI BOATS
Steps:
- Preheat your oven to 400 degrees F.
- Wash zucchini and slice off each end. Slice each zucchini in half lengthwise and scrape out pulp using a spoon. Coarsely chop the pulp and transfer to a medium bowl.
- Place zucchini shells on a baking sheet sprayed with cooking spray and bake for 10 minutes.
- While the zucchini are baking, add basil, garlic, red onion, chopped tomato, half of the mozzarella cheese, and crushed crackers to the chopped zucchini pulp. Stir well to combine.
- Stuff each zucchini boat with the mixture, dividing evenly. Sprinkle with remaining cheese. Bake for an additional 10-15 minutes, or until heated thoroughly and cheese is melted.
VEGETARIAN STUFFED ZUCCHINI
Steps:
- Preheat oven to 375 degrees F.
- Line a small sheet tray or baking dish with foil or parchment paper.
- In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
- Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
- Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
- Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
- Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
- As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.
Nutrition Facts : Calories 599 calories, Sugar 9.4 g, Sodium 1292.9 mg, Fat 34.7 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 5.3 g, Protein 22.9 g, Cholesterol 36.7 mg
BURGER OF THE MONTH: GREEN EGGS & LAMB BURGERS
I love Green Eggs and Ham. I've often riffed on the book in my recipes. This, however, is the first time I've gone with a pun rather than a literal interpretation. I give you... Green Eggs and Lamb!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1For the green harissa, in a dry small skillet, stir the seeds over medium heat until toasted, about 1 minute or so. Transfer to a food processor and pulse to coarsely grind. Add the jalapeños, scallions, garlic, herbs, and lemon juice; season with salt. With the machine running, stream in the EVOO to form a sauce; transfer to a bowl.Step 2In a medium bowl, season the lamb with salt and pepper. Mix in 1 tbsp. EVOO, the red harissa, garlic, and spices. Form into 4 patties (thinner in the centers for even cooking).Step 3Heat a cast-iron skillet over medium-high. Cook the patties for 7 to 8 minutes, turning occasionally; transfer to a plate.Step 4In a small bowl, season the yogurt. Mix in the dill.Step 5In a nonstick skillet, heat a drizzle of EVOO over medium. Crack in the eggs and cook until fried, over easy or medium.Step 6Build the burgers by stacking the bun bottoms, the dill-yogurt sauce, lettuce, tomatoes, cucumber, onion, lamb patties, eggs, green harissa, and bun tops.
More about "vegetarian stuffed zucchini boats recipes"
EASY VEGAN ZUCCHINI BOATS - MINIMALIST BAKER
From minimalistbaker.com
5/5 (25)Calories 203 per servingCategory Entrée or Side
- Heat oven to 400 degrees F (204 C) and set out a baking dish large enough to hold your halved zucchinis (as original recipe is written, a 9×13 should be sufficient — or use a parchment-lined baking sheet).
- Halve zucchini lengthwise and use a spoon or measuring spoon to scoop out the seeds and some of the flesh (enough to comfortably fit ~1/2 cup of sauce and vegan sausage).
- Spray or brush the zucchini with a bit of oil (just enough to lightly coat all sides), and season each with salt, garlic powder, and red pepper flake.
- Heat a large skillet (we prefer cast iron) over medium-high heat. Once hot, lay the zucchini cut-side down (only as many as will fit comfortably at once), and cook for 2-3 minutes or until the edges appear browned. This will create more flavor and start to help soften the zucchini before baking. Once all zucchini have been seared (on the cut side), transfer to your baking dish cut-side up.
STUFFED ZUCCHINI BOATS RECIPE - LOVE AND LEMONS
From loveandlemons.com
5/5 (27)Estimated Reading Time 5 minsCategory Main Dish or Side DishTotal Time 28 mins
- Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges. Place them cut side-up on the baking sheet.
- Make the filling. Place the scooped-out zucchini flesh into a mesh strainer and gently press out any excess water. You should be left with 1 cup flesh. Chop any coarse pieces and transfer to a medium bowl with the egg, bread crumbs, cheese, garlic, tomatoes, lemon zest, thyme, pine nuts, and ¼ teaspoon salt. Mix until combined, using your hands if necessary.
- Drizzle the hollowed-out zucchini with olive oil and sprinkle with salt and pepper. Spoon in the filling and bake for 16 to 18 minutes or until the filling is set and is golden brown and crisp on top.
MEDITERRANEAN STUFFED ZUCCHINI BOATS - DIMITRAS DISHES
From dimitrasdishes.com
4.8/5 (8)Servings 4Cuisine Greek/MediterraneanCategory Vegetarian
- Cut the zucchini in half, lengthwise. Carefully scoop out the flesh of the zucchini and set it aside.Roughly chop the zucchini flesh. Place the zucchini boats in a 9 by 13-inch baking pan.Brush the zucchini boats with olive oil on both sides and season them with salt. Roast them in the preheated oven for 10 minutes.
- Note: If you're using a glass or ceramic baking pan, allow it to cool before adding the tomato sauce to it. Adding cool or room temperature tomato sauce to a hot pan can cause it to crack.
- Make the stuffing: Place a large saucepan over medium heat and add the olive oil and zucchini flesh to the pan season it with salt and cook it until it is soft. About 8 minutes. Add the garlic. Warm it through for a few seconds and then add the spinach in a few batches. Season each batch of spinach with a pnch of salt. Increase the heat to medium-high and cook the spinach until its wilted.
VEGETARIAN STUFFED ZUCCHINI BOATS WITH RICE - ALINE MADE
From aline-made.com
4.8/5 (11)Total Time 45 minsCategory MainsCalories 465 per serving
- Make the filling: Heat a skillet over medium-high heat. Coarsely chop the zucchini flesh and cook it with 1 tbsp olive oil for about 5 minutes until all water has evaporated. Add it with the sliced scallion to the rice, toss well, and season with salt and pepper.
EASY ZUCCHINI BOATS (VEGETARIAN) - THE MEDITERRANEAN DISH
From themediterraneandish.com
4.5/5 (25)Calories 51 per servingCategory Side Dish
- Heat a cast iron skillet or indoor griddle over medium heat. (OR, If cooking on gas grill, lightly oil the grate and preheat grill to medium-low).
- Brush zucchini generously with extra virgin olive oil on both sides. Season zucchini (particularly flesh side) with salt, freshly ground pepper, and oregano.
- Place zucchini, flesh-side down, on the preheated grill (or indoor griddle). Grill for 3 to 5 minutes until soft and nicely charred, then turn on back side and grill for another 3 to 5 minutes until this side is also tender and gains some color. (If using an indoor skillet or griddle, you may need to adjust heat to medium-high.)
VEGETARIAN ZUCCHINI BOATS RECIPE - MASALA HERB
From masalaherb.com
4.4/5 (10)Calories 157 per servingCategory Main Course
VEGETARIAN ZUCCHINI BOATS RECIPE: EASY ZUCCHINI DINNER …
From beccaink.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 197 per serving
STUFFED ZUCCHINI BOATS VEGETARIAN MEXICAN STYLE - MOM …
From momfoodie.com
5/5 (4)Total Time 55 minsCategory AppetizerCalories 218 per serving
- Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.
- Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion & peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.
STUFFED ZUCCHINI BOATS - THE VEGETARIAN DIFFERENCE
From thevegetariandifference.com
Estimated Reading Time 6 mins
LOW-CARB STUFFED ZUCCHINI BOATS - DIET DOCTOR
From dietdoctor.com
3.9/5 (8)Total Time 40 minsCategory MealCalories 582 per serving
MUSHROOM STUFFED ZUCCHINI BOATS - KETO & LOW CARB …
From ketovegetarianrecipes.com
Reviews 3Servings 4Cuisine VegetarianCategory Main Course
10 BEST VEGETARIAN STUFFED ZUCCHINI BOATS RECIPES - …
From yummly.com
HEALTHY ITALIAN STUFFED ZUCCHINI BOATS VEGETARIAN RECIPE - …
From homemadefoodjunkie.com
Reviews 3Calories 122 per servingCategory Side Dishes And Salads
VEGETARIAN STUFFED ZUCCHINI RECIPES - WHITTLING WOOD
From whittling-wood.blogspot.com
BEST VEGETARIAN STUFFED ZUCCHINI RECIPE | VEGETARIAN RECIPES
From dancingthruthreads.blogspot.com
RICOTTA STUFFED ZUCCHINI BOATS RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST VEGETARIAN STUFFED ZUCCHINI RECIPES - YUMMLY
VEGETARIAN RICOTTA STUFFED ZUCCHINI BOATS RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love