Vegetarian Zucchini Boats Recipes

VEGETARIAN STUFFED ZUCCHINI BOATS

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.

ITALIAN VEGETARIAN STUFFED ZUCCHINI BOATS RECIPE

Steps:

• Make the Vegan Ricotta and set it to the side.
• Make the Vegetarian Meat in the processor. Use the olive oil to heat in a skillet. Add diced onion and cook until soft. Add 2 cloves of minced garlic and heat until fragrant. Add meat mixture to the skillet and Italian seasoning. Cook for 10 minutes until brown and crunchy.
• Slice in half 4 zucchini lengthwise, and scoop out seeds. Layer boats with ricotta, meat mixture, marinara sauce, and vegan mozzarella cheese.
• Bake on a baking sheet, uncovered, in a 375F for 15-20 minutes until heated through and cheese is melted.
• In a small bowl add cashews, cover water over cashews. Allow to soak for at least 2 hours, best if overnight. Drain cashews of water after soaking.
• Add soaked and drained cashews, nutritional yeast, lemon juice, sea salt, to a food processor.
• Pulse on high for 15 seconds, scrape sides, continue to pulse until ingredients are combined. If a little thick add a Tablespoon of water at a time until it reaches the desired consistency mimicking ricotta cheese.

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 ZUCCHINI BOATS

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.

VEGETARIAN ZUCCHINI BOATS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Line a baking sheet with parchment paper or drizzle olive oil onto the pan.
• Remove the ends of the zucchini and cut in half lengthwise.
• Use a small spoon or a melon baller to remove the seeds and strings from the inside of the zucchini.
• To make the sauce, place tomato sauce, garlic cloves, salt and oregano in a blender or small food processor. Blend until smooth.
• Spoon the sauce into the hollowed out part of the zucchini. You do not need to overfill them.
• Top these quick and easy zucchini boats with shredded mozzarella cheese.
• Bake your vegetarian stuffed zucchini boats for 25 minutes until zucchini is tender and the mozzarella is browned.

STUFFED ZUCCHINI BOATS WITH RICE

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.

VEGETARIAN GREEK LENTIL STUFFED ZUCCHINI BOATS

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.

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.

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!