Turn bland zucchini into a crave-worthy meal with this easy recipe for Vegan Stuffed Zucchini Boats. Trust me, stuffed zucchini doesn’t need cheese when you use the BEST plant-based filling EVER, with delicious meaty texture and tons of umami taste from mushrooms, walnuts and a savory blend of seasonings. Topped with marinara sauce and baked to perfection….you’ll be looking for more delicious vegan dinner recipes after you enjoy this one.
If you love this vegan stuffed zucchini, I bet you’ll also like my gluten-free and vegan stuffed peppers with lentils and my quinoa and mushroom stuffed tomatoes.
Ingredient Notes
- Mushrooms: The plant-based kitchen super star, providing that meaty, umami texture and taste.Not a fan of mushrooms? Use lentils.
- Spices: A combination of italian seasonings plus onion and garlic powder add to the authentic flavor.
- Nutritional Yeast: This adds more than just B12 to the recipe. It gives just a hint of a cheese flavor, that’s not overpowering and keeps this recipe dairy-free. I’ve made this for many vegetarians who say they just can’t give up cheese…and guess what? They love it!
Step by Step
Cut zucchini in half lengthwise and scoop out the insides. A grapefruit spoon makes this easier to do. Set the pulp aside, you’ll need it for the filling.
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.
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.
Either way, you’ll want to create small pieces, but not so fine that it turns into powder.
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 to thoroughly combine.
Scoop filling into the par-baked zucchini boats.
Spoon additional marinara over the top of the stuffed zucchini. Sprinkle with fresh herbs.
Sprinkle with nutritional yeast and bake in preheated 375 oven.
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
- 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.
- 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.
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📖 Recipe
Stuffed Zucchini Boats
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
Instructions
- Preheat oven to 375
- Cut zucchini in half lengthwise. Scoop out insides*, leaving no more than ¼" 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 ¾ cup zucchini pulp.
- Spread ¼ 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 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 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 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 another 2 minutes. Everything should be soft.
- 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 fridge for up to 5 days and reheated in a 350 oven for 15 minutes, or until heated through.
Video
Notes
- 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.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Tyanne Johnson
I love the title as its meaty but not actual meat! I love all the vegetable ingredients!
Debra Klein
Thank you….it’s hard to describe how “meat-like” this vegan filling in…without resorting to a processed product.
Madeline
This sounds like such a great way to please a crowd with varying dietary needs! I also love to find vegan recipes that don’t require the purchase of ingredients I’d only use for that recipe. These are all things I’d have on hand anyway and still a great meatless and filling option for all. Great post!
Debra Klein
I totally agree…thanks for taking the time to articulate that.
Faith
We are not vegan, but these look amazing. I love the idea of making zucchini boats as we grow a huge 1/2 acre garden every year.
Debra Klein
This is a great savory recipe for those zucchini….you can also check out my recipe for zucchini bread and morning glory muffins for a sweet usage or maybe some zucchini soup! when your bumper crop comes in!
Jere Cassidy
So glad to have a recipe to use up all my homegrown zucchini and to have a super quick recipe to make. We seldom have tuna so this is a must try to use that too.
Debra Klein
Yes to the zucchini….not sure what you mean about the tuna though.
Leslie
This vegan meal has the perfect amount of substance to keep you full, something I desire with vegan meals. Thank you!
Debra Klein
Exactly what my hubby thought. So satisfying.
Sunrita
I made these as we are trying to o but on meat and calories and find it hard to look for low card veg options. This is just super. Thanks for the meal idea
Debra Klein
You’re welcome. Glad it was a success.
Seanna
Such a great recipe. Easy to make and so delicious! Thanks for sharing this!
Debra Klein
You’re welcome…I feel the same way.
Susan
The mushroom filling is the real star of these zucchini boats!
Amanda
These zucchini boats were amazing! The stuffing was so full of flavor and easy to prepare. Such a perfect meal with zucchini season right around the corner!
Jeri Walker
5 stars, this recipe is awesome!
Emily Flint
Oh man, these were so good! I loved making these overflowing with meat!
Raquel
Such a great healthy dinner idea! Love that it is a tasty low-carb option!
Pam Greer
Everyone loves these!
Natalie
This looks delicious. I will definitely put this on my dinner list. Can’t wait to try this.
Kristina
My family thought it was delicious.
Carole
OMG… Once again, you’ve hit it out of the park! (Note: Readers, if you haven’t tried this, you’re missing a fabulously healthy and delicious meal that everyone will love.) I need dishes I can share with my friends (who are ALL) meat eaters and who think vegetarian/vegan does not taste good. This is definitely one dish I’ll take to our fellowship gathering at the end of the month.
Debra Klein
Yay…so glad you’re enjoying the recipes and finding good places to share them!
Addie
I love making these zucchini boats! Such an easy, healthy and delicious meal!
Debra Klein
Awesome….I love making them too!
Jeri
I love zucchini boats, and this recipe was awesome! My meat-loving family didn’t even miss the meat, amazing! These were so hearty and filling, delicious!
Debra Klein
Thanks for sharing…I’m so happy to hear that everyone enjoyed!
Emily Flint
These stuffed zucchinis were so delicious! My whole family loved them and no one missed the meat…in fact, no one even noticed! Thanks for the great recipe!
Ruth
This was the perfect recipe for all the zucchini growing in my yard. Easy to make and delicious!
Debra Klein
Exactly what we are all looking for right now.
raju
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Debra Klein
Terrific! It’s such a tasty and satisfying recipe, I’m sure your friends will enjoy too.
Leah Long
My “Meatasaurus” Husband was surprised at how much he enjoyed this. Even said he felt full after only 1 half serving. Thanks for the great recipe, helping us to be more vegan and less dependent on meat!
Debra Klein
Funny…that’s what my husband thinks about this recipe too!
Jerika
Wow! This Meaty Vegan Stuffed Zucchini Boats is awesome. Yum!:)
Kayla DiMaggio
These were so delicious! The whole family loved them!
Lindsay Howerton-Hastings
We loved these! Perfect for yard zucchini and can’t wait to make them again.
Jill
Better than any stuffed pasta recipe I’ve had!
Pam
Our new meatless Monday favorite!
Susan
This a delicious, easy to prepare recipe. I am trying to introduce more vegetarian dinner options and am at times met with skepticism but tonight I was told I might have won him over! I highly recommend adding this to your dinner rotation. I used Rao’s Calabrian Chili Marinara (purchased on the website) which added the right amount of kick.
Emily
Everyone loved these zucchini boats!
Stevie
Easy and delicious!!!
Linda
What herbs do you recommend?
Debra Klein
I sprinkle the tops with whatever fresh herbs I have on hand. I grow oregano, thyme and parsley year round in small pots by a sunny window, so usually I choose one of those. Basil would also be good.