Tell you a little secret—I struggled to find healthy and satisfying meals. Some days, I wanted something light and fresh; other times, I craved a flavour-packed, comforting dish. That’s how I stumbled upon the magic of vegan zucchini boats. The first time I made them, I was hooked. They’re easy to prepare, taste amazing, and make me feel good after eating. Plus, they’re a great way to use that extra zucchini in your fridge!
These low-carb, gluten-free, and high-protein stuffed zucchini are now a staple in my kitchen. Whether I’m meal-prepping for the week, whipping up a quick dinner, or trying to impress friends and family, this recipe never fails me.
And the best part? They’re customizable! So, let me walk you through how I make them, and hopefully, you’ll love them just as much as I do.
Why You’ll Love This Vegan Zucchini Boats Recipe
1. A Perfect Balance of Flavor & Nutrition
I love meals that don’t make me choose between tasty and nutritious. Zucchini boats are precisely that! They soak up all the delicious flavours of the filling while keeping the meal light and fresh.
2. Quick, Easy & Beginner-Friendly
I know what it’s like to be too tired to cook after a long day. That’s why I keep this recipe in my back pocket. It only takes 30 minutes, and most of it waits for them to bake!
3. Completely Customizable
One of my favourite things about this dish is that you can change up the fillings depending on what you have in your fridge. No lentils? Use quinoa! Want a cheesy kick? Sprinkle in some vegan parmesan! The possibilities are endless.
4. Healthy, Low-Carb, and Gluten-Free
Since I started paying more attention to how food makes me feel, I’ve leaned toward light yet satisfying meals. These zucchini boats hit all the marks—gluten-free, packed with fibre, and rich in plant-based protein.
Ingredients You’ll Need
To make these delicious vegan zucchini boats, I usually grab a mix of fresh vegetables, plant-based protein, and flavorful seasonings from my kitchen. Here’s what you’ll need:
For the Zucchini Boats:
- Zucchini – The star of the show! They make the perfect little boats for the filling.
- Olive oil – helps roast the zucchini and gives it a nice golden edge.
- Salt & black pepper – A simple but essential flavour booster.
For the Filling:
- Lentils or crumbled tofu – I love adding this for a protein punch.
- Chickpeas – Slightly mashed to add texture and a nutty taste.
- Mushrooms – They bring that rich, umami flavour I can’t resist.
- Bell pepper – Adds a touch of sweetness and colour.
- Garlic – Because what’s a good dish without garlic?
- Diced tomatoes or tomato sauce – Keeps everything moist and flavorful.
- Nutritional yeast – It gives that cheesy vibe without the dairy.
- Italian seasoning – My go-to spice blend for extra depth.
- Red pepper flakes – Optional, but I like a little kick!
- Vegan cheese – A melty topping that makes these extra irresistible.
Step-by-Step Instructions
Step 1: Preparing the Zucchini
- First things first, preheat the oven to 375°F (190°C).
- Slice the zucchini in half lengthwise and use a spoon to scoop out the centres, creating the perfect space for all that tasty filling.
- I like brushing them with olive oil and seasoning with salt and pepper. It makes a difference!
Step 2: Making the Flavorful Filling
- Warm a splash of olive oil in a pan over medium heat until it shimmers.
- Toss in the garlic, mushrooms, and bell peppers. Let them sizzle and soften for a few minutes.
- Add your lentils (or tofu crumbles), mashed chickpeas, and diced tomatoes. Give it all a good stir.
Season with Italian herbs, red pepper flakes, and nutritional yeast. Allow the ingredients to blend harmoniously for around five minutes, letting the flavours deepen and develop.
Step 3: Stuff & Bake the Zucchini Boats
- Time to stuff those zucchini boats! Spoon the filling into each one, pressing it down gently.
- Sprinkle vegan cheese on top (because why not?).
- Pop them in the oven and bake for 20-25 minutes or until the zucchini is nice and tender.
Step 4: Serve & Enjoy!
- I like to garnish with fresh parsley or basil for extra freshness.
- Serve them with a side salad, roasted potatoes, or quinoa for a complete meal.
Tips for the Best Vegan Zucchini Boats
- Want softer zucchini? Bake them for 5 minutes before stuffing.
- Love a crunchy topping? Sprinkle some vegan breadcrumbs on before baking.
- Need more protein? Try adding crumbled tempeh or black beans.
- Want a smoky flavour? A pinch of smoked paprika does wonders!
FAQs About Vegan Zucchini Boats
1. Can I make zucchini boats ahead of time?
Absolutely! I often prep the filling in advance and just stuff and bake them when ready.
2. How do I store and reheat leftovers?
Keep them fresh by storing them in an airtight container in the refrigerator, which lasts up to three days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or pop them in the microwave for 2 minutes.
3. Can I freeze zucchini boats?
I’ve found that zucchini gets a little watery when frozen, so I prefer to freeze just the filling and make fresh zucchini when ready to eat them.
4. What can I serve with zucchini boats?
Ideally, a simple salad, roasted potatoes, or a grain like quinoa or rice pairs.
5. Can I air-fry zucchini boats instead of baking?
Yes! Just air-fry them at 375°F (190°C) for 12-15 minutes.
Conclusion – Your New Favorite Vegan Meal
I’m telling you—these vegan zucchini boats are a total game-changer. They’re easy, delicious, and packed with nutrients. They make the perfect meal when craving something filling but still healthy.
Now it’s your turn! Try them out and let me know—what’s your favourite stuffing combo?
Vegan Zucchini Boats
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.