Meaty Vegan Stuffed Zucchini Boats

Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 medium sized zucchini; 1 small onion (small dice); 6 ounces baby bella or crimini mushrooms (small dice); 2 teaspoons italian seasoning; ½ teaspoon sea salt; ½ teaspoon white pepper; ½ teaspoon garlic powder; ½ teaspoon onion powder; 1 red bell pepper (small dice); ¾ cup walnuts (finely chopped*); 1 Tablespoon low sodium tamari; ¾ cup marinara sauce (divided); 1 Tablespoon nutritional yeast

Published: Apr 21, 2021 · Modified: Aug 13, 2024 by Debra Klein · This post may contain affiliate links · 45 Comments

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Turn bland zucchini into a crave-worthy meal with this easy vegan recipe for Stuffed Zucchini Boats. This is the BEST plant-based filling EVER, with delicious meaty texture and tons of umami taste. Stuffed zucchini is topped with marinara sauce and baked to perfection.

White plate with 2 stuffed zucchini boats. Looks like they are stuffed with a veggie concoction that resembles ground beef and covered with tomato sauce and sprinkled with fresh herbs and nutritional yeast. Bits and crumbs surround the zucchini boats.

Finally, a delicious plant-based meal that everyone can rally around and praise. This tasty vegan main course is so satisfying, even meat eaters will be wowed. Hubby actually said, “these zucchini boats taste like they’re stuffed with meat and they’re so good.”

If you’re tired of making different meals for your family, you’ve gotta try this easy recipe for Vegan Stuffed Zucchini Boats. Meat eaters will love it, it’s perfect for the vegetarians and the vegan’s too. If anyone is Paleo or doing Whole30 or has gone gluten-free…you’re covered, this one is compliant for all of the above and will pass muster with all the foodies in your life as well.

Ingredients and Substitutions

Ingredients for stuffed zucchini: red bell pepper, mushrooms, zucchini, mainara sauce, walnuts, spices, onion, tamari and nutritional yeast.

Zucchini: These are low in calories, high in vitamin A and antioxidants. Zucchini is easy to digest and make the perfect vessel to stuff. Look for zucchini that is firm and without nicks. Zucchini that is similar in size will cook more evenly. You could also use yellow summer squash—look for yellow squash that resembles the shape of zucchini, rather than pear shaped, it will have less seeds.
Mushrooms: The plant-based kitchen super star, providing that meaty, umami texture and taste. Mushrooms are also high in B vitamins and are anti-inflammatory. If you don’t do mushrooms, cooked lentils can be subbed.
Onions: Use any color, but know that the yellow onions have a bit more nutrition in them. If cutting onions causes your eyes to tear, try keeping a lit candle near your cutting board while you’re chopping them. It works great for me. You can substitute shallots, scallions or leeks to still get the flavor, and many of these allium vegetables contain similar anti-bacterial and anti-inflammatory properties.
Bell Pepper: Use whatever color you have. I prefer red or yellow, they taste sweeter to me. Green peppers are favored by a lot of people in Italian dishes, but I find them a bit bitter. Bell peppers contribute a significant amount of vitamin C to this recipe.
Walnuts: Hello plant-based Omega 3s. Walnuts also provide some of that perfect meaty texture that makes this vegan recipe so satisfying. You could substitute any nut in this recipe or use sunflower or pumpkin seeds. You’ll want to finely chop, but not turn these into a powder.
Spices: A combination of italian seasonings plus onion and garlic powder add to the authentic flavor. YUM.
Tamari: A little goes a long way! I use wheat free tamari to get the perfect umami experience in the final dish. You could also use coconut aminos for a soy free recipe.
Nutritional Yeast: This adds more than just B12 to the recipe. It gives just a hint of a cheese flavor, that’s not overpowering. Just skip the “nooch” if you don’t have any.
Marinara Sauce: Use your favorite. Read labels to be sure your marinara doesn’t have any ingredients you’re not interested in. Look for glass jars and no added sugar. Organic tomatoes is a plus too. When I have time, I make homemade roasted sauce.

How to make THE BEST Vegan Stuffed Zucchini

4 zucchinis on a cutting board. 2 are still whole. 2 are cut in half lengthwise, and the insides have been scooped out. A grapefruit spoon is scooping out one of them adding to the pile of pulp on the side.

Cut zucchini in half lengthwise and scoop out the insides. A grapefruit spoon makes this easier to do. Set the pulp aside, as this will be roughly chopped and added to the filling.

9 x 13 baking dish with a layer of marinara sauce and then filled with empty zucchini boats.

Place the empty zucchini boats on top of a thin layer of marinara sauce on the bottom of a baking dish. Place in a preheated 375 oven to par-bake while you make the filling.

Whole walnuts in the bowl of a spice grinder.

Prep all ingredients to have on hand. You can chop the walnuts by hand, or use a spice grinder to finish the task more quickly.

Ground walnuts in the bowl of a spice grinder.

Either way, you’ll want to create small pieces, but not so fine that it turns into powder.

Cast iron skillet with onions, mushrooms, spices.

Heat a heavy skillet over medium heat and saute the onions and mushrooms in your choice of olive oil, broth or water. Then add Italian spices, garlic powder, onion powder, salt and pepper.

Stir in diced bell peppers plus roughly chopped zucchini pulp that you set aside earlier. Cook, stirring, as veggies release their juices and become tender, but not mushy.

Next add the finely chopped walnuts and tamari.

Turn off heat. Stir well, until everything is well incorporated.

Edge of pan with vegan meaty filling. Baking dish with zucchini boats being filled.

Scoop filling into the par-baked zucchini boats.

zucchini boats stuffed with meaty filling, and topped with marinara sauce and fresh herbs.

Spoon additional marinara over the top of the stuffed zucchini. Sprinkle with fresh herbs.

Glass baking dish with stuffed zucchini, covered in marinara and sprinkled iwth nutritional yeast.

Sprinkle with nutritional yeast and bake in preheated 375 oven.

Baked stuffed zucchini boats in a casserole dish.

After 30 minutes, your stuffed zucchini boats will be bubbling and crisp on top, tender and meaty in the center.

Bam….done. Dinner on the table. You can even make it ahead and bake when you’re ready. What? Yes! It’s nutritious, delicious and MEAL PREP FRIENDLY.

Debra’s Pro Tips

Zucchini boats, stuffed with meaty plant based filling, topped with marinara sauce and fresh herbs.

If you have any extra filling, spoon it into the pan, around the zucchini boats and cover with marinara. It’s the best part…someone will happily add it to their plate.
Have confidence in this meatless dinner…EVERYONE, even omni’s will adore it.
This vegan dinner freezes beautifully, making it the perfect drop off for a new momma, someone sick or grieving.
When zucchini season is abundant, made an extra batch to freeze…tomorrow’s treasure.

How to Store and Serve

Store in an airtight container in the refrigerator for up to a week.
Reheat in 350 degree oven for 15 minutes, until heated through.
Freeze in freezer safe container for up to 3 months.
Serve with a simple green salad or vegan caesar salad. It would also be divine with some garlicky green beans with almonds.

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