vegetarian zucchini boats

These cheesy vegetarian zucchini boats feature fresh zucchini, creamy Comté cheese, ricotta, herbs and garlic. They're an irresistible side dish or main course, and they can be made ahead—perfect for both entertaining and weeknights!

Vegetarian Cheese &amp; Herb Stuffed Zucchini Boats (Gluten Free)

olive oil,

medium onion, very finely chopped

Salt and black pepper

garlic cloves,

zucchinis (about 7 inches long), trimmed

ricotta

egg,

scallions

herbs

pine nuts,

Preheat the oven to 375˚F (190˚C).  Rub a 9x13-inch or similar sized baking dish with olive oil.

Heat the olive oil in a medium skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring often, until softened and golden, about 3-4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Transfer to a small bowl and cool slightly.

Cut the zucchinis in half lengthwise. Using a small knife, score the flesh (not all the way to the skin), leaving a 1/4-inch border. Using a small spoon (a grapefruit spoon works great) scrape out the seeds and discard. If the squash halves are rolling around, cut a very small sliver off the bottom of each so that they lie flat.  Place the zucchini halves, cut sides up, in the prepared baking dish.

To the bowl with the onions, add 1 cup of the Comté cheese, the ricotta, the beaten egg, scallions and herbs. Season with salt and pepper, and stir to combine.

Sprinkle the zucchinis with salt and pepper.  Spoon the filling down the center of each.  Sprinkle the remaining 2 tablespoons of Comté evenly over top.

Bake until tender and golden, about 30 minutes. Let cool slightly then garnish with more herbs and pine nuts, if using.

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!

A meatless, veg easy recipe for zucchini boats with just a handful of ingredients. Stuffed and baked, this summer will be your zucchini season!

Easy Zucchini Boats Recipe [Vegetarian]

Zucchini (*see Notes)

Teaspoon Black Pepper

Salt

Onion (chopped)

Garlic (chopped)

Tomato Sauce

Cheese (grated *see Notes)

Tablespoon Olive Oil

Wash your Zucchinis well. Then cut lengthwise into half.

Spoon out the flesh and hollow out the zucchini so that you are left with the &quot;boats&quot;.

Preheat your oven to 350 Fahrenheit/180 Celsius.

The soft center of the zucchini can be cut roughly smaller. Collect flesh in a mixing bowl.

Add to the zucchini filling the black pepper, salt, chopped onion, garlic, tomato sauce, cheese (reserve a 1/3 of your cheese) and herb seasoning of your choice. Mix everything well.

Stuff your zucchini boats with the prepared filling and sprinkle the 1/3 of reserved grated cheese, which you didn&#039;t mix into the filling, over the stuffed vegetable boats.

Sprinkle some olive oil over the stuffed squash.

Bake the Zucchini for about 20-25 minutes at 350 Fahrenheit/180 Celsius. Golden brown or until done.

https://content.jwplatform.com/videos/X9wRfji1.mp4

Easy Zucchini boats, vegetarian and healthy. Make these and enjoy for dinner!

Top 3 vegetarian zucchini boats recipes from across the web

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Vegetarian Cheese & Herb Stuffe...

Stuffed Zucchini Boats

Easy Zucchini Boats Recipe [Vegetar...

Top 3 vegetarian zucchini boats recipes from across the web

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

Top Tags

Vegetarian Cheese &amp; Herb Stuffe...

Stuffed Zucchini Boats

Easy Zucchini Boats Recipe [Vegetar...

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

Vegetarian Cheese & Herb Stuffe...