Vegan Zucchini Boats Recipes

VEGAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Cut zucchini in half lengthwise. Scoop out the seeds, making sure to leave the border intact. Place skin-side down on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes.
• While zucchini bakes, mix tomatoes, garlic, basil, olive oil, red wine vinegar, salt, and pepper together in a bowl. Set aside.
• Remove zucchini from the oven; leave the oven on. Carefully stuff each zucchini half with about 1 tablespoon of hummus; you want the hummus to be no more than 3/4 to the top.
• Continue to bake in the preheated oven for 10 minutes more. Remove from the oven and let cool for 5 minutes. Place tomato mixture on top and serve.

VEGAN ZUCCHINI BOATS

Steps:

• 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.

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchinis. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchinis halves.
• Cut the zucchinis in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
• Use a teaspoon to scoop out the flesh of the zucchinis carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.
• Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchinis.
• Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
• Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
• Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
• Use a spoon to fill the hollowed zucchini boats with the vegan filling.
• Cover the pan loosely with foil and bake for 10-15 minutes or until zucchinis are cooked through.
• Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.

VEGAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F. Lightly grease a 9x13 baking dish.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Sprinkle a little salt and pepper on each shell and place into the baking dish.
• With the zucchini flesh that was removed, roughly chop and set aside.
• In a medium pan over medium heat, add oil. Add in onions cook until translucent about 3-4 minutes.Add in garlic and cook for 1 more minute, careful not to burn.
• Add in meatless crumbles and cook for 4 minutes. Add zucchini flesh and Italian seasoning. Cook until softened, about 3-4 minutes.
• Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until most of the liquid has dissolved.
• In a medium bowl, combine the vegan parmesan and breadcrumbs.
• Spoon in and mound the meatless mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top.
• Place in oven and bake until golden on top, 20-25 minutes.