Vegan Zucchini Boats
Make delicious vegan zucchini boats with this easy recipe! A healthy, low-carb, and gluten-free meal packed with flavor and plant-based protein.
Ingredients
For the Zucchini Boats:
- 2 medium zucchinis halved lengthwise
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Filling:
- 1 cup cooked lentils or crumbled tofu
- ½ cup chickpeas mashed slightly
- ½ cup mushrooms finely chopped
- 1 small bell pepper diced
- 2 cloves garlic minced
- ½ cup diced tomatoes or tomato sauce
- 1 tablespoon nutritional yeast
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional
- ½ cup vegan cheese for topping
Instructions
- Heat the oven to 375°F (190°C) and get everything ready. Cut zucchinis in half lengthwise and scoop out the center to create space for the filling. Coat with olive oil and sprinkle with salt and pepper.
- Make the filling: Warm olive oil in a pan over medium heat. Add garlic, mushrooms, and bell pepper. Sauté for 3-4 minutes until softened.
- Mix the Ingredients: Stir in cooked lentils (or crumbled tofu), mashed chickpeas, and diced tomatoes. Add nutritional yeast, Italian seasoning, and red pepper flakes. Cook for 5 minutes until flavors blend.
- Stuff the Zucchinis: Fill each zucchini half with the mixture, pressing it down slightly. Top with vegan cheese.
- Bake: Place the stuffed zucchini on a baking sheet and bake for 20-25 minutes, until the zucchini is tender and the cheese is melted.
- Serve: Remove from the oven and garnish with fresh parsley or basil. Serve warm and enjoy!
Notes
- Make Ahead: Make the filling up to three days ahead of time and store it in the refrigerator. Stuff and bake when ready.
- Storage: Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or microwave for 2 minutes.
- Freezing Tip: The filling freezes well, but zucchinis may become watery when thawed. Freeze the filling separately and stuff fresh zucchini when ready to cook.
- Customization: Swap lentils for quinoa, add black beans for a Mexican twist or sprinkle breadcrumbs for extra crunch.