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:
- 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.
- 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.
- 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:
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.
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.
They pair well with a side salad, roasted potatoes, crusty bread, or a creamy vegan sauce like tahini or cashew cream.
Definitely. Bell peppers, eggplant, tomatoes, or even large mushrooms can be used similarly for stuffing.
More Vegan Recipes you will Enjoy!
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Vegan 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!
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
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