Delicious Vegan Thai Peanut Zucchini Boats

/ Vegan Recipes / By

Looking for a delightful vegan recipe that bursts with flavor? These Vegan Thai Peanut Zucchini Boats are the perfect solution! They combine the rich, nutty taste of Thai peanut sauce with fresh zucchini, creating a meal that’s both satisfying and healthy.

Imagine sinking your teeth into tender zucchini filled with a creamy, spicy peanut mixture, topped with crunchy veggies and herbs. It’s a dish that’s not only vibrant in color but also packed with nutrition, making it an ideal choice for lunch or dinner.

Whether you’re a seasoned vegan or just exploring plant-based options, these zucchini boats are simple to make and incredibly delicious. Plus, they are perfect for impressing friends and family with your culinary skills!

Vegan Thai Peanut Zucchini Boats Recipe

Delicious Vegan Thai Peanut Zucchini Boats filled with peanut mixture and topped with herbs, served on a rustic wooden table.

These Vegan Thai Peanut Zucchini Boats offer a perfect balance of flavors and textures. The tender zucchini acts as a vessel for a creamy peanut filling, complemented by crisp vegetables and a zesty sauce. Each bite is a delightful explosion of taste.

Ingredients

  • 4 medium zucchinis, halved lengthwise
  • 1 cup cooked quinoa
  • 1/2 cup natural peanut butter
  • 1/4 cup coconut milk
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon sriracha (adjust to taste)
  • 1/2 cup red bell pepper, diced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • Chopped cilantro for garnish
  • Lime wedges for serving

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini: Scoop out the middle of the zucchini halves, creating boats, and lightly salt the insides.
  3. Make the Filling: In a bowl, mix together cooked quinoa, peanut butter, coconut milk, soy sauce, lime juice, and sriracha to create a creamy sauce. Stir in the diced bell pepper and shredded carrots.
  4. Fill the Zucchini: Spoon the peanut filling into the zucchini boats, packing it in generously.
  5. Bake: Arrange the filled zucchini boats on a baking sheet and bake for 25-30 minutes until the zucchini is tender.
  6. Garnish and Serve: Remove from the oven, top with chopped green onions and cilantro, and serve with lime wedges on the side.

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes

Nutrition Information

  • Servings: 4 boats
  • Calories: 280kcal
  • Fat: 15g
  • Protein: 10g
  • Carbohydrates: 28g