Vegan Stuffed Zucchini Boats Food

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.

ZUCCHINI BOATS

Steps:

• Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
• Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
• Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
• Preheat oven to 375 degrees F.
• Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
• Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
• Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.

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.

STUFFED ZUCCHINI

Steps:

• Cut the zucchini in half lengthwise and scoop out the inner flesh.
• Sprinkle with a tiny amount of salt, and brush on both sides with olive oil. Place in a baking tray, face up for 10 minutes. Turn over and bake face down for another 10 minutes.

VEGAN STUFFED ZUCCHINI

Steps:

• Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin. Check the step-by-step photos above in the blog post.
• Chop the scooped out zucchini with a large knife and set aside.
• Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
• Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
• Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
• At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
• Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
• Stuff each zucchini half with the chickpea mixture.
• Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!

VEGAN STUFFED ZUCCHINI RECIPE

Steps:

• Preheat the oven to 350ºF. Slice the top and bottom knobs 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-high heat and saute the onion and pepper until they start to soften, about 5 minutes. Add in the garlic and saute another minute.
• Add in the black beans, cumin, salt, and chili powder, and stir until everything is heated through. Turn off the heat and let the vegetables sit in the warm pan until the zucchini is done cooking.
• To prepare the "cheese" sauce, stir together all of the ingredients in a bowl until smooth and creamy. Adjust any seasoning to taste. (Keep in mind that it will be slightly salty and tangy, but will be diluted in flavor when drizzled over all those vegetables.)
• To assemble, remove the zucchini from the oven and fill each half with plenty of the hot black bean mixture. Top with a generous drizzle of tahini sauce and garnish with fresh cilantro. Serve warm.
• Note: If you'd prefer to top with real cheese, I'd return the stuffed zucchini to the oven and broil them until the cheese is bubbly, about 1-2 more minutes, before serving.

VEGGIE STUFFED ZUCCHINI BOATS

Steps:

• Preheat your oven to 400 degrees F.
• Wash zucchini and slice off each end. Slice each zucchini in half lengthwise and scrape out pulp using a spoon. Coarsely chop the pulp and transfer to a medium bowl.
• Place zucchini shells on a baking sheet sprayed with cooking spray and bake for 10 minutes.
• While the zucchini are baking, add basil, garlic, red onion, chopped tomato, half of the mozzarella cheese, and crushed crackers to the chopped zucchini pulp. Stir well to combine.
• Stuff each zucchini boat with the mixture, dividing evenly. Sprinkle with remaining cheese. Bake for an additional 10-15 minutes, or until heated thoroughly and cheese is melted.

MEXICAN-STYLE STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.
• Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4" around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside.
• Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef.
• Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes.
• Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork.
• While zucchini boats are baking, prepare your toppings.
• Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately.

VEGAN STUFFED ZUCCHINI

Steps:

• 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!

VEGETARIAN STUFFED ZUCCHINI

Steps:

• Preheat oven to 375 degrees F.
• Line a small sheet tray or baking dish with foil or parchment paper.
• 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 - 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.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

MEXICAN ZUCCHINI BOATS - GLUTEN FREE & VEGAN

Steps:

• Preheat your oven to 350°F.
• Bring quinoa and vegetable broth to a boil in a medium saucepan. Reduce heat to low, cover and cook for about 15-20 minutes until most of the liquid has been absorbed.
• While the quinoa is cooking, cut the zucchini in half lengthwise. Use a spoon to scoop out the middle of the zucchini to make a "boat" for the filling.
• Add all ingredients to a bowl except for the zucchini and taco seasoning. Mix to combine.
• Add half of the taco seasoning mix and stir to combine. Taste the mixture to determine if the other half of the taco seasoning is desired (we use all of it, but that may be too much seasoning for some). Add the other half of the taco seasoning if desired and stir to combine.
• Place the zucchini in a lightly greased 9×13 baking dish with the open side up. Stuff the zucchini with a generous amount of the prepared filling.
• Bake for 30 minutes or until zucchini is soft. Add your favorite Mexican toppings and enjoy!

VEGETARIAN ZUCCHINI BOATS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with nonstick cooking spray.
• Cut each zucchini in half lengthwise and trim a little off of the bottoms so that they will sit flat in the baking dish. Scoop out the centers, where the seeds are, with a spoon.
• Combine 1/4 cup olive oil, garlic, salt, and pepper in a cup or bowl. Brush over the inner surfaces of the zucchini boats. Arrange tomatoes into the grooves and sprinkle bread crumbs around and in between to fill in the gaps.
• Bake in the preheated oven until tender, about 30 minutes. Remove from the oven and turn the oven's broiler on.
• Place mozzarella cheese around and on top of the tomatoes. Return to the oven and broil until golden brown and bubbling, 3 to 4 minutes. Remove from the oven. Drizzle with olive oil and sprinkle with Parmesan cheese.

ZUCCHINI BOATS (VEGETARIAN)

Steps:

• Blanch onion in boiling water for 1 minute. Drain and cool.
• Combine onion, spinach, oregano, rice, ricotta cheese, salt and pepper, mixing well. Set aside.
• Cut ends from zucchini, then cut lengthwise in halves and remove seeds. Place, cut side down on baking sheet that is lightly prepared with vegetable cooking spray. Bake at 400 degrees for 8-10 minutes, or just until squash is tender.
• Mound equal portions of spinach filling in each zucchini. Bake for 10 minutes. Spoon 2-3 T tomato sauce on each and sprinkle with mozzarella cheese. Bake for additional 5 minutes.

VEGAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven 400 degrees F. Cut the ends off, using a sharp knife cut zucchini into half and scoop out the flesh of the zucchini, leave about 1/4 inch of pulp.
• Chop the zucchini flesh and set aside. Place the zucchini shells in an 8x8 casserole pan, brush with olive oil, sprinkle with salt and set aside.
• Heat oil in a large skillet over medium-high heat, add onion, garlic, and red bell pepper. Cook until the onion is soft, about 2 minutes.
• Add zucchini pulp, chili powder, cumin, oregano, tomato paste, and stir. Add pinto beans, vegan bouillon cube, and water. Bring to a boil, reduce heat and simmer for 10 minutes. In the meanwhile prepare the cashew cheese sauce.
• To prepare the cashew cheese sauce, Place ingredients in a high-speed blender and process until smooth.
• Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.
• Fill the zucchini boats with pinto bean, spoon cheese sauce on top. Bake for 20 minutes in the oven. Remove from the oven and serve sprinkled with chopped cilantro.

VEGETARIAN STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 375°F. Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/4-inch-thick shells. Place shells in 9-inch square baking dish; set aside.
• Chop zucchini pulp; place in medium bowl. Add 1/2 cup of the cheese, the tomatoes, cracker crumbs and basil; mix lightly. Spoon evenly into zucchini shells; sprinkle with remaining 1/4 cup cheese.
• Bake 15 min. or until heated through.

VEGAN QUINOA STUFFED ZUCCHINI BOATS

Steps:

• Bring water to a boil. Add salt and quinoa, reduce heat to medium, cover and cook for 10 minutes or until tender. Drain well and set aside
• Cut each zucchini in half, then cut each half in two, lengthwise (you will end up with 4 pieces per zucchini). Gently, remove the inside of each piece using a spoon (do not discard), being careful not break the skin. Set aside
• Preheat the oven to 375F
• Chop the flesh of the zucchini that you removed. In a large non stick skillet, heat 1 tablespoon of olive oil. Add garlic, chopped zucchini and mushrooms and cook over medium-high heat for 6-7 minutes, stirring often. Add salt, pepper and balsamic vinegar and cook for another minute. Transfer to a bowl, add cooked quinoa and walnuts, toss well and set aside
• To prepare the sauce, heat 1 tablespoon if olive oil in a large, deep skillet. Add garlic and cook over medium heat for about 30 seconds. Add canned tomatoes, salt and pepper and continue cooking, covered for 6-7 minutes. Add lemon and mint, cook for another 3 minutes
• Coat a 13x9 inch baking dish with cooking spray. ladle about 2/3 of the sauce on the bottom. Spoon quinoa mixture into the emptied zucchini pieces and arranged them over the sauce. Ladle the rest of the sauce on top. Cover with tin foil and bake for 30 minute. Remover the foil and cook for another 20 minutes. Serve warm