vegetarian stuffed zucchini

Vegetarian Stuffed Zucchini

zucchini squash

extra virgin olive oil, divided

sweet onion, diced

fresh garlic, minced

sweet red bell pepper, ½ inch diced

Crimini (Baby Bella) mushrooms, ½ inch diced

oregano

basil

fresh flat leaf parsley, chopped

½ kosher teaspoon salt

black pepper

bread crumbs

Parmesan cheese grated, squash

Romano cheese, grated

Line a small sheet tray or baking dish with foil or parchment paper.

Trim stem end from squash and cut a small sliver from one long side so the squash will sit flat without rolling. Then cut one third off the top and dice that long cut piece into half-inch dice. Set aside.

Using a small paring knife, cut around inside of squash then using a melon-baller, scoop out inside until the squash resembles a canoe. Try not to cut through to the bottom and leave an edge all the way around about a half-inch thick so it stands up to stuffing and baking.

In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.

Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.

Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.

Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.

Bake for 35 &#8211; 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.

As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.

Amazing recipe. Made it for the first time for guests.Turned out so good. Thanks.

This is the best  stuffed zucchini ever....ty for the recipe

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673883704/idEOJUDob.mp4

This Stuffed Zucchini recipe is loaded with seasoned onions, peppers, and black beans for a filling vegetarian meal.

zucchini

extra virgin olive oil

½ red onion (, diced)

red bell pepper (, diced)

garlic (, minced)

cumin

fine sea salt

chili powder

(15 oz.) can black beans (, drained & rinsed)

cheddar (or Vegan Nacho Cheese Sauce)

Preheat the oven to 350ºF. Slice the top and bottom ends off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.

While the squash is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they soften, about 5 to minutes. Add the garlic, cumin, and chili powder and stir for 1 more minute.

Add the black beans and salt, and continue cooking until everything is heated. Turn off the heat and let the vegetables sit in the warm pan until the zucchini has finished cooking.

Fill each cooked zucchini half with a generous amount of the black bean mixture to assemble the zucchini boats. Sprinkle some shredded cheese on top, or drizzle the nacho cheese sauce over them for a vegan option. Return the zucchini to the oven until the cheese is warm, about 5 more minutes.

Serve the zucchini boats warm, with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

These were delicious and easy!
I added about a cup of cooked rice and a cup of marinara sauce then topped with mozzarella cheese.  Sort of a Mexican/Italian combo!  Family loved them!

We loved this!

I made zucchini boats last year and we all found them disappointing.  Not so with this recipe!  Super flavorful.  

I reserved the scooped middles for use in tomorrow’s enchiladas and added cauliflower rice and quinoa to the recipe.  I found my onion had gone bad, so had to substitute 1/2 t onion powder.  I also used shredded cheddar instead of the tahini sauce.  So, really, what I took from your recipe were the method and the spice blend and those both worked beautifully!

Thank you for inspiring me to give zucchini boats another go.  We’ll have these on rotation through zucchini season.

delicious!! i used summer squash and zucchini, both were great.

Made this tonight! Just subbed the red bell for some matchstick carrots that I had on hand, topped with a little avocado and the tahini sauce surprisingly satisfied my cheese craving. My husband devoured his too. Will be making again!

What a tasty dish! Quick to prepare and absolutely delicious!!

I honestly wasn’t sure if I would like this but it actually is the most delicious meal I’ve made in months.  I wanted to eat all of it rather than save some for leftovers.  I omitted the chili powder but kept everything else as is.  I will definitely be sharing this recipe.

This was so delicious!!!! The vegan cheese sauce was 🔥 fire! I didn’t have tahini. So I used some hummus from the fridge. This will not last long in my fridge. I ate half of it already.

I made this for my husband as he is vegetarian, I had my kids try the filling and they loved it. I will definitely make this again.

Delicious! I made the boats in the toaster oven to avoid turning on the oven and it worked great. I also added brown rice to the mixture because I had it on hand. Light yet comforting meal!

Just made this and it t is so good. Thank you for the recipe.

I LOVED this! I've tried so many vegan recipes that disappointed me, and this was definitely not one of them. I made a half-batch and followed the recipe except for the tumeric, because I didn't have any, and I also added back in the scooped-out left-over zucchini. 

Very tasty and filling. The tahini sauce didn't taste like cheese to me, but I don't care, the flavor was delicious. I don't really see the point of comparing faux versions of foods to their "real" counterpart, but to each their own I guess.

I’ve made this twice for family parties and it’s been a hit for vegetarians and non-vegetarians. It’s easy to make the filling and zucchini boats in advance, then heat in the oven when ready. I have not made the sauce but instead topped with a homemade cashew sour cream.

Delicious! We used our summer zucchini! The tahini cheese sauce was da best!  Highly recommend making a double batch.

Tasty, colorful and fun to make. Added mushrooms, carrots and sliced black olives to the filling.
Love the vegan cheese sauce! Wonderful coloring and tangy flavor.

Kousa mahshi is Lebanese Stuffed Zucchini. This recipe is my family’s recipe. Each zucchini is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth. This is a vegan Lebanese recipe.

Kousa Mahshi (Lebanese Stuffed Zucchini)

Lebanese zucchini (White squash/Mexican zucchini)

Tomato paste

Salt (or

Water (more or less may be needed)

Long-grain rice

Tomato (finely diced)

Onion (finely diced)

Parsley (finely chopped)

Mint (finely chopped)

Pine nuts

Lebanese 7 Spice (substitute All Spice)

Dairy free butter (optional)

Olive oil (optional)

Wash

Wash and dry the zucchinis as usual. Trim off the ends using a paring knife, taking off as little as possible. Use a corer, either manually or with an electric tool (see equipment for my recommendation), to hollow out each zucchini. Set aside the hollowed zucchinis and save the flesh for other recipes. See the article above for tasty ideas.

Brown

In a non-stick frypan/skillet, (optional - add olive oil/dairy-free butter) toast pine nuts until golden and set aside. Be sure to remove the pine nuts from the pan immediately as they will continue to brown from the heat which can cause them to burn. This happens very quickly.

Stuffing

In a large mixing bowl add rice, tomato, onion, fresh parsley, fresh mint, pine nuts, Lebanese 7 spice, salt, and black pepper. Mix well together.

Fill

To stuff the zucchinis, use your hands to scoop a small amount of the filling and place it inside each one. Lightly tap the bottom of each zucchini to help the filling settle into the cavity. Leave about 1/2 inch (1.5 cm) of space from the opening to allow the rice to expand during cooking. Avoid compacting the rice to ensure even cooking. Wipe down the outside of each zucchini to remove any excess filling. Repeat this process until all the zucchinis are stuffed.

Cook

In a mixing jug, dissolve the tomato paste in water and add salt and pepper. Place the stuffed squashes in a large pot and submerge them with the water and tomato paste broth.Cover the pot with a heat-proof plate placed on top of the stuffed zucchinis. Bring to a boil over medium to high heat, then simmer over low heat for about 35-40 minutes until the Kousa Mahshi is tender. Serve warm.

So good. Made this for lunch because I grew Lebanese squash like this specifically to make this dish. I only had 6 squash so had a bit of leftover filling but cooked that up separate and added a couple of beans from the garden in also. Both tasted delicious. Thank you for sharing your recipe.

Such an amazingly flavorful dish! We will be making this on repeat in my house!

Love the combination of spices in these stuffed zucchini’s!

The instructions are really thorough thank you!

I enjoy learning about food from different cultures and this one is a must-try! So easy to make and flavorful

These are totally new to me but I am in love. Tender, tasty and everyone loved them. Thanks Janelle.

I always find great new Lebanese recipes on your blog! With ingredients and ingredient combinations that I have never tried! I love it! Thanks for another wonderful recipe!

Such a fragrant rice filling with wonderful herbs and spices! Thanks for your tips for making ahead! Making an extra large batch with my zucchinis

https://mediavine-res.cloudinary.com/video/upload/t_original/v1648606485/pe3gsgqkqsxpnmgv2qmo.mp4

Lebanese zucchini stuffed with rice and vegetables

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Vegetarian Stuffed Zucchini

Vegetarian Stuffed Zucchini

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