Stuffed Zucchini Boats is easy, quick, healthy, and, hands-down, one of my favorite zucchini boat recipes of all time. Vegan and gluten-free.
Stuffed Zucchini Boats is a classic dish that never goes out of style. I love recipes that are a little bit on the lighter side, calorie-wise! There are so many ways to serve zucchini, and I have to say this is one of my favorites. Stuff it and serve it!
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!
This dish is so easy to customize! Another great aspect is that you really don’t need to make a side dish to go along with it! It is a veggie and entree all in one!
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Stuffed Zucchini Boats
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!