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!

Easy Zucchini Boats

These Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats are a delicious and healthy vegetarian dish. Packed with fresh spinach, earthy mushrooms, and creamy ricotta, this recipe is low-carb, nutrient-rich, and satisfying. It’s quick to prepare and perfect for a light meal or side dish, bringing a burst of flavor in every bite. Plus, it’s super customizable!

Spinach, Mushroom, and Ricotta Stuffed Zucchini Boats Recipe

zucchini,

olive oil

garlic,

onion,

mushrooms, chopped

fresh spinach, chopped

ricotta cheese

Parmesan cheese, grated

red pepper flakes (optional)

Salt and pepper

basil

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Scoop out the center of the zucchini halves to create boats, and set aside.

In a skillet, heat olive oil over medium heat. Sauté the minced garlic and onion for about 2 minutes until fragrant.

Add the chopped mushrooms and cook for 3-4 minutes until softened.

Stir in the spinach and cook until wilted, about 2 minutes, then remove from heat.

Mix in the ricotta, Parmesan, red pepper flakes (if using), and season with salt and pepper.

Spoon the ricotta mixture evenly into the zucchini boats.

Place the stuffed zucchini on the baking sheet and bake for 20-25 minutes, or until the zucchini is tender.

Garnish with fresh basil if desired, and serve warm.

Tender zucchini boats filled with a creamy blend of ricotta, spinach, and mushrooms, then baked until bubbling and golden—this Mediterranean-inspired recipe brings together fresh veggies and savory cheeses in the most satisfying way. It’s light yet hearty, making it perfect as a vegetarian main or a flavorful side.

Spinach, Mushroom, and Ricotta Stuffed Zucchini

zucchinis

mushrooms, diced

mozzarella (plus extra for topping)

Parmesan

Salt & pepper,

½ tsp Italian seasoning (optional)

Slice zucchinis in half lengthwise and scoop out the centers. Place on a baking sheet.

In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant.

Add diced mushrooms; cook for about 5 minutes until softened.

Stir in chopped spinach and cook until wilted, about 2–3 minutes. Season with salt, pepper, and Italian seasoning.

Transfer veggies to a bowl. Mix in ricotta, mozzarella, and Parmesan until creamy.

Spoon filling into each zucchini half. Top with additional mozzarella.

Bake for 25–30 minutes until zucchini is tender and tops are golden and bubbly.

These Italian Zucchini Boats with Vegan Pesto are filled with a hearty, flavorful lentil filling, baked, and then slathered with a creamy pistachio pesto. Serve it with whole grain bread to make it a meal.

Italian Zucchini Boats with Vegan Pesto

extra virgin olive oil

red onion, diced

small bell pepper, diced

oregano

red chili flakes

lentils, brown or green, dried

vegetable broth

tomatoes

salt (optional)

zucchinis (about 7 inches long x 3 inches in diameter)*

garlic

nutritional yeast

pistachios, shelled

½ lemon, juiced

Vegan parmesan cheese (make it yourself here)

Prepare Italian Lentil Filling by heating olive oil in a large sauté pan or Dutch oven over medium heat. Add onion, garlic, and bell pepper and sauté for 6 minutes. 

Add oregano and chili flakes and sauté for 1 minute. 

Add broth, stir well, cover, and cook for 5 minutes. 

Add the tomatoes (if using fresh tomatoes, include the juice left from chopping them; if using canned tomatoes, measure out juice and tomatoes) and salt (optional). Stir well, and cover. Cook for an additional 15-20 minutes, until lentils are just barely tender (al dente stage). Drain any leftover liquid. 

Prepare zucchini boats by slicing each one in half horizontally. Scoop out interior flesh from zucchini leaving about ½-inch thickness around the margin of the zucchini (see photo above). Reserve the unused zucchini flesh for smoothies, muffins, or soup. 

Place zucchini boats, empty side up, in a 9&#215;13-inch baking dish with ¼-inch of water added to the bottom. 

Fill each zucchini boat with the Italian Lentil Filling, heaping and rounding it in each shell. Reserve any leftover filling to enjoy as a side-dish or in a grain bowl. 

Cover with foil and bake filled zucchini boats in the oven at 350 F for 40-45 minutes, until zucchini is tender yet firm. 

While zucchini boats are baking, make pesto by placing basil, garlic, nutritional yeast, pistachios, and lemon juice in a food processor or small blender. Process the pesto, gradually adding olive oil, until smooth and creamy. May need to stop and scrape down sides as you process. Set aside. 

Remove zucchini boats from the oven. Drain leftover water from baking, or transfer the zucchini boats to a platter or to four individual dinner plates. Spoon pesto over each zucchini boat, dividing it evenly among each zucchini boat. Sprinkle ½ tablespoon vegan parmesan over each zucchini boat (optional). 

Serve immediately. Makes 4 servings (1 zucchini boat per serving).

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Top 6 vegetarian zucchini boats recipes from across the web

The most viewed vegetarian zucchini boats recipes by Recipe Cart users, saved from over 20,000 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...

Spinach, Mushroom, and Ricotta Stuf...

Spinach, Mushroom, and Ricotta Stuf...

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The most viewed vegetarian zucchini boats recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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