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Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats are a timeless favorite that never disappoints. I’m a big fan of lighter, low-calorie meals and this recipe fits the bill perfectly. Zucchini is such a versatile vegetable, but this stuffed version is easily one of my top picks. Just stuff, bake, and serve!

It’s quick, easy, and packed with nutrients, making it a go-to for healthy weeknight dinners. Best of all, it’s vegan, gluten-free, and absolutely delicious.

Zucchini

Zucchini is incredibly healthy and contains many good nutrients. As a result, including it in your diet may have a variety of health benefits. Although zucchini is often considered a vegetable, it is botanically classified as a fruit. It’s packed full of nutrients such as folate, vitamin B6, C, and K, potassium, and manganese. It has a super low calorie count, low in carbs, and has a ton of fiber!

How to make this Recipe:

  1. Prepare zucchini

    Preheat the oven to 375 degrees F. Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.

  2. Staff zucchini

    Place the zucchini in a rimmed baking sheet. Lightly coat with olive oil and sprinkle the garlic & herb seasoning over the zucchini shells. Place cannellini beans, lime juice, garlic, nutritional yeast, and milk in the bowl of a food processor fitted with the steel blade. Pulse just until incorporated, 2 or 3 times. Place the red quinoa, carrots, spices, cilantro, and cannellini beans mixture in a large bowl. Mix until thoroughly combined. Add more salt and pepper, to taste, if desired. Fill each zucchini with the filling.

  3. Bake and enjoy

    Bake for about 30 minutes or until the zucchini is soft. Remove from oven and sprinkle fresh cilantro on top. Enjoy!

Vegan Stuffed Zucchini Boats – Frequently Asked Questions:

How do I keep the zucchini from getting soggy?

Lightly salt the hollowed-out zucchini and let them sit for 10–15 minutes to draw out excess moisture. Then pat dry before stuffing and baking.

Can I make them ahead of time?

Absolutely. You can prepare and stuff the zucchini ahead, then refrigerate for up to 24 hours before baking. Reheat leftovers in the oven or microwave.

What should I serve with zucchini boats?

They pair well with a side salad, roasted potatoes, crusty bread, or a creamy vegan sauce like tahini or cashew cream.

Can I use other vegetables instead of zucchini?

Definitely. Bell peppers, eggplant, tomatoes, or even large mushrooms can be used similarly for stuffing.

More Vegan Recipes you will Enjoy!

Vegan Taco Meat
Cucumber and Bean Salad
Vegetable Garden Pasta
Vegetable Ramen Pad Thai
Sun Dried Tomato and Artichoke Pasta

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats make a delicious and hearty meatless meal option, or the perfect side dish to just about any kind of grilled or roasted meat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 medium zucchini
  • 1 cup cooked red quinoa
  • ½ cup grated carrots
  • 1 ½ cup cannellini beans (15-ounce can) (drained and rinsed)
  • 1 tablespoon fresh lime juice
  • 2 cloves of garlic (pressed or finely minced)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons plant based milk (soy, almond, oat or coconut)
  • ¼ teaspoon sea salt (or to taste)
  • ⅛ teaspoon ground black pepper (or to taste)
  • ⅛ teaspoon ground cumin
  • Cayenne pepper (or to taste)
  • ¼ cup fresh cilantro (chopped)
  • Olive oil
  • Garlic & Herb Seasoning (my favorite: Spice Islands Organic Garlic & Herb Seasoning)

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Cut the zucchini in half lengthwise, then trim off the stem ends. Use a spoon to carefully scoop the flesh out of the zucchinis.
  • Place the zucchini in a rimmed baking sheet. Lightly coat with olive oil and sprinkle the garlic & herb seasoning over the zucchini shells.
  • Place cannellini beans, lime juice, garlic, nutritional yeast, and milk in the bowl of a food processor fitted with the steel blade. Pulse just until incorporated, 2 or 3 times.
  • Place the red quinoa, carrots, spices, cilantro, and cannellini beans mixture in a large bowl. Mix until thoroughly combined. Add more salt and pepper, to taste, if desired.
  • Fill each zucchini with the filling. Bake for about 30 minutes or until the zucchini is soft.
  • Remove from oven and sprinkle fresh cilantro on top. Enjoy!
Keyword gluten free zucchini boats, healthy stuffed zucchini, meatless zucchini boats, plant based zucchini boats, stuffed zucchini, stuffed zucchini boats, vegan stuffed zucchini boats, zucchini, zucchini boats, zucchini boats with quinoa

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

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Butternut Squash Salad with Raspberries, Pecans and Feta

Butternut Squash, Raspberry, Pecan, and Feta Salad

This Butternut Squash, Raspberry, Pecan, and Feta Salad is a vibrant blend of sweet, savory, and tangy flavors, all tied together with a zesty honey-lemon Dijon dressing. Whether served as a stunning starter, a hearty side, or a light main course, it offers refined flavor in every bite.

This salad is both delicious and healthy for several reasons:

Butternut squash is packed with vitamins like A and C, as well as fiber and potassium. These nutrients are essential for overall health, including immune function and heart health.
Pecans are rich in healthy fats, particularly monounsaturated fats, which can benefit heart health. They also provide protein, fiber, and various vitamins and minerals.
Feta cheese is a good source of calcium and protein, and it adds a creamy and tangy flavor to the salad.
Raspberries are low in calories but high in fiber, vitamins, minerals and antioxidants.
Mixed greens, a combination of various leafy vegetables such as lettuce, spinach, arugula, kale, and more, are good for you due to several health benefits they offer: rich in nutrients, low in calories, high in fiber, and antioxidant-rich.

How to make this Recipe:

  1. Whisk the dressing and roast squash

    Whisk the dressing ingredients first and set aside. Preheat oven to 375 degrees F. Toss squash cubes with oil, Italian seasoning, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet. Roast, stirring once or twice, until the squash is tender, 35 to 40 minutes. Garnish with parsley.

  2. Arrange, toss , and enjoy

    Arrange mixed greens in a serving bowl, top with roasted squash (you will need about 2 cups), raspberries, feta and pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.

Butternut Squash, Raspberries, Pecans, Feta Salad – Frequently Asked Questions:

Is this salad healthy for weight loss?

Absolutely! This salad is rich in fiber, healthy fats, antioxidants, and protein, making it a satisfying and nutrient-dense option for weight management. Pecans offer satiating fats, while raspberries are low in sugar but high in fiber.

Can I make this salad ahead of time?

Yes, but keep the raspberries and dressing separate until just before serving to avoid sogginess. Roasted squash can be stored for up to 3 days in the fridge.

Can I substitute feta cheese with another cheese?

Yes, goat cheese or blue cheese are flavorful alternatives. Vegan feta or nutritional yeast can be used for a dairy-free option.

What nuts can I use instead of pecans?

Walnuts, almonds, or even toasted pumpkin seeds are excellent swaps. Choose unsalted varieties for best flavor control.

More Salad Recipes you will Enjoy!

Mediterranean Beet Salad
Cucumber and Bean Salad
Tuna Potato Salad
Arugula Quinoa Salad
Spinach Arugula Salad with Strawberries

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Butternut Squash Salad with Raspberries, Pecans and Feta

This Butternut Squash Salad with Raspberries, Pecans and Feta recipe is healthy and perfect for fall! It has a nice balance of sweet, salty, and earthy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

Roasted Butternut Squash

  • 1 medium butternut squash (peeled, seeded and cut into 1-inch cubes)
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Fresh parsley (for garnish) (chopped)

Salad

  • 6 cups mixed greens
  • 1 cup fresh raspberries
  • ½ cup feta cheese (crumbled)
  • ½ cup pecan halves

Honey-Lemon Dijon Dressing

  • ½ cup olive oil
  • 4 tablespoons lemon juice (freshly squeezed)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)

Instructions
 

  • Whisk the dressing ingredients first and set aside.
  • Preheat oven to 375 degrees F.
  • Toss squash cubes with oil, Italian seasoning, salt, and black pepper in a large bowl to coat. Spread out on a large rimmed baking sheet.
  • Roast, stirring once or twice, until the squash is tender, 35 to 40 minutes. Garnish with parsley.
  • Arrange mixed greens in a serving bowl, top with roasted squash (you will need about 2 cups), raspberries, feta and pecans. Drizzle or toss with Honey-Lemon Dijon dressing and serve.
Keyword autumn salad with squash, butternut squash, butternut squash raspberries pecans feta salad, butternut squash salad, butternut squash side dish, fall salad recipe, raspberry pecan salad, roasted butternut squash

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

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Sautéed Green Beans with Garlic

Sautéed Green Beans with Garlic

Sautéed Green Beans with Garlic is a quick and easy recipe that’s perfect for busy weeknights or festive holiday meals. Made with fresh green beans, this simple side dish comes together in minutes and pairs beautifully with a wide variety of main courses.

This dish offers a flavorful, wholesome addition to any meal. Its versatility makes it easy to customize—add your favorite herbs, spices, or ingredients to suit your taste. You can even toss these sautéed green beans into stir-fries, salads, or pasta dishes for extra crunch and nutrition.

For best results, sauté the green beans briefly in a heart-healthy oil like olive oil, along with fresh garlic and simple seasonings. Avoid overcooking to preserve their vibrant color, crisp-tender texture, and nutritional value.

With minimal prep and cook time, this recipe is a convenient and delicious go-to for any home cook.

Green beans

Not only are green beans low in calories, but they’re also packed with essential nutrients, including vitamins A, C, and K, along with minerals like potassium and folate. They’re also a great source of dietary fiber, which supports digestion and helps you feel full longer.

How to make this Recipe:

  1. Blanch and Sauté

    Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add green beans, cook for 4 minutes, drain, and rinse under cold water. Shake off excess water. Heat oil in a large skillet over medium high heat. Add green beans and garlic. Stir for about 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.

  2. Enjoy!

    Transfer beans to a serving dish. Sprinkle the red pepper flakes and serve warm.

Common Questions

Can I use frozen green beans for sautéing?

Yes, but for the best results, thaw and pat dry frozen green beans before sautéing. Frozen beans tend to retain water, which can make them soggy if cooked directly. Drying prevents excess moisture and helps achieve a nice char.

Are sautéed green beans with garlic healthy?

Absolutely! They are:
– Low in calories
– Rich in fiber and antioxidants
– Packed with vitamin C and folate

Using olive oil and garlic boosts heart health and offers anti-inflammatory benefits.

What are good protein pairings for sautéed green beans with garlic?

They complement many proteins:
– Grilled chicken or salmon
– Pan-seared tofu or tempeh
– Roasted pork tenderloin

The garlicky flavor enhances savory meats and plant-based proteins alike.

Can I prepare sautéed green beans in advance?

Yes. You can blanch and store green beans in the fridge for up to 2 days. Reheat in a skillet with garlic and oil just before serving to retain texture and flavor.

More Side Recipes you will Enjoy!

Creamed Corn
Air Fryer Hasselback Potatoes
Zucchini and Mushrooms Sauté
Harissa Roasted Cauliflower
Air Fryer Carrots and Potatoes

If you try this recipe and like it, please leave your feedback in the comment section below, and don’t forget to rate it! Please also share it with your friends and family.

Finally, please FOLLOW “She Wants To Be Good” on FACEBOOK and INSTAGRAM for all of my latest blog posts and recipes.

Sautéed Green Beans with Garlic

This Sautéed Green Beans with Garlic recipe is light, healthy, and easy! And, is offers a delicious and nutritious addition to any meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

Blanched Green Beans:

  • 500g (16oz) green beans
  • 1 teaspoon salt

For Sautéing:

  • 1 teaspoon olive oil
  • 4 fresh garlic cloves (finely minced)
  • ¼ teaspoon salt (or to taste)
  • Pinch black pepper
  • Red pepper flakes (optional) (to taste)

Instructions
 

  • Blanch: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add green beans, cook for 4 minutes, drain, and rinse under cold water. Shake off excess water.
  • Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Stir for about 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
  • Transfer beans to a serving dish. Sprinkle the red pepper flakes and serve warm.
Keyword green beans, healthy sautéed green beans with garlic, quick sautéed green beans side dish, sautéed garlic green beans, sautéed green beans, sautéed green beans recipe, sautéed green beans with garlic

Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.

Learn more

Most Recent Recipes: