vegan stuffed zucchini

Vegan Stuffed Zucchini are packed with flavor, healthy, made with whole food ingredients and totally oil-free! The perfect plant-based dinner!

Vegan Stuffed Zucchini

(160 grams)

red onion, finely chopped

zucchinis

water

garlic

oregano

fine sea salt

black pepper

chili powder

nutritional yeast

Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.

Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.

Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.

Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.

Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.

Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!

Turn zucchini into a crave worthy meal with this easy recipe.  The BEST plant-based filling EVER, with delicious meaty texture and tons of umami taste....topped with marinara sauce and baked to perfection.

Stuffed Zucchini Boats

zucchini

onion, small dice

baby bella or crimini mushrooms, small dice

italian seasoning

sea salt

white pepper

garlic powder

onion powder

red bell pepper, small dice

walnuts,

tamari

marinara sauce, divided

yeast

Preheat oven to 375

Cut zucchini in half lengthwise. Scoop out insides*,...

Cut zucchini in half lengthwise.  Scoop out insides*, leaving no more than 1/4" at the edges to be the "boats" you will stuff. Set aside the zucchini insides to roughly chop and include in the stuffing.  You will have about 3/4 cup zucchini pulp.

Spread 1/4 cup marinara sauce onto the bottom...

Spread 1/4 cup marinara sauce onto the bottom of 9 x 13 baking dish.  Place empty zucchini boats onto sauce and place in the oven to prebake for 10 minutes so begin the softening process.

Prep ingredients: small dice onion, mushrooms and red...

Prep ingredients: small dice onion, mushrooms and red pepper.  I used my spice grinder to chop the walnuts, but you could also use a knife.  You want something that's a bit larger than already ground walnuts (walnut meal), but smaller than pea sized pieces. They don't have to be perfectly uniform in size, but pieces that are too large will be crunchy in the final product.

Heat a heavy skillet (I like to use...

Heat a heavy skillet (I like to use cast iron) over medium heat. Swirl in olive oil (for oil-free, use 2 Tablespoons water) and then saute onions and mushrooms for a couple minutes.  Sprinkle on salt, pepper, italian seasoning, garlic powder and onion powder and continue to cook for about 3 minutes, as onions and mushrooms release their juices.

Add chopped zucchini pulp and red peppers and...

Add chopped zucchini pulp and red peppers and cook mixture, stirring occasionally for 5 minutes. If pan becomes too dry, add 1 Tablespoon water, and continue cooking.

Stir in walnuts and tamari and cook for...

Stir in walnuts and tamari and cook for another 2 minutes. Everything should be soft.

Remove zucchini boats from oven. Evenly distribute filling...

Remove zucchini boats from oven.  Evenly distribute filling into zucchini cavities.  Pile it on. Use up all the filling you have.  Spoon 1 Tablespoon marinara sauce on top of each stuffed zucchini boat.  Sprinkle with nutritional yeast and top with fresh herbs* if desired.  Bake in oven for 25-30 minutes, until bubbly and zucchini boats are tender.

Serve warm. Leftovers can be stored in the...

Serve warm. Leftovers can be stored in the fridge for up to 5 days and reheated in a 350 oven for 15 minutes, or until heated through.

https://www.youtube.com/watch?v=q_wueUd_RzA

Turn boring zucchini into a crave worthy meal with this easy vegan recipe. The BEST plant-based filling EVER, with delicious meaty texture snd tons of umami taste…topped with marinara sauce and baked to perfection. 

Healthy and light…and also enormously satisfying. Serve for appetizers or a main meal…everyone will love them!

Vegan zucchini boats with a meatless tomato sauce, fresh veggies, dairy-free cheese, and crispy breadcrumbs. The best easiest Italian stuffed zucchini recipe!

Vegan Zucchini Boats

beef

yellow onion (diced finely (about 1 cup))

red bell pepper (diced (about 1 cup))

mushrooms (diced (about 2 cups))

marinara sauce

Italian seasoning

red pepper flakes

mozzarella cheese (I

breadcrumbs

olive oil

basil (for topping (optional))

Preheat oven to 400 degrees Fahrenheit.

Prep zucchini: Slice zucchini in half length-wise. Using a spoon, scoop out the insides of the zucchini, removing the seeds. Discard. Place zucchini on a baking sheet and set aside.

In a large non-stick skillet over medium heat, cook the Impossible Beef (about 7-10 minutes). Crumble the beef with a wooden spoon as it cooks. Set aside.

In the same pan, add onion and pepper. Cook for about 5 minutes until the onions are translucent. Add mushroom and cook for about 5 minutes. Add garlic and cook until fragrant (about 30 seconds).

Add marinara sauce, Italian seasoning, and red pepper flakes. Mix and remove from heat.

Stuff zucchini halves with filling. Bake in the oven for 15 minutes.

While zucchinis are baking, mix breadcrumbs with olive oil.

When zucchini is done baking, top with vegan cheese then breadcrumbs. Bake for an additional 10 minutes until cheese is melted.

Remove from the oven and top with fresh basil. Serve warm.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627315866/lujeeoy5wyd5z08ffeax.mp4

Vegan zucchini boats with a plant-based meat sauce, veggies, dairy-free cheese, and crispy breadcrumbs. Easy Italian stuffed zucchini recipe!

Top 3 vegan stuffed zucchini recipes from across the web

The most viewed vegan stuffed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Vegan Stuffed Zucchini

Stuffed Zucchini Boats

Vegan Zucchini Boats

Top 3 vegan stuffed zucchini recipes from across the web

The most viewed vegan stuffed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Stuffed Zucchini

Stuffed Zucchini Boats

Vegan Zucchini Boats

The most viewed vegan stuffed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine