"Baked zucchini boats with black bean filling on rustic platter, garnished with marinara sauce, cilantro, and avocado slices under natural window lighting"

Vegan Stuffed Zucchini Boats: A Flavor-Packed Plant-Based Delight

/ Vegan Recipes / By

Vegan Stuffed Zucchini Boats: A Flavor-Packed Plant-Based Delight

KEY INFO:

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4-6
Calories: 250-300 per serving
Protein: 15g
Carbs: 30g
Fat: 10g
Difficulty: Easy
Dietary Tags: Vegan, Gluten-Free Optional

Preparing zucchini in a kitchen scene

EQUIPMENT NEEDED:
  • Baking tray
  • Sharp knife
  • Cutting board
  • Skillet
  • Parchment paper
INGREDIENTS:

Zucchini Base:

  • 4 medium zucchinis
  • Salt (for sweating)

Filling:

  • 1 can black beans (rinsed)
  • ½ cup diced bell peppers
  • ½ cup diced onions
  • 2 garlic cloves, minced
  • 1 cup marinara sauce

Seasonings:

  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • Salt and pepper to taste

Garnish:

  • Fresh cilantro
  • Nutritional yeast
  • Avocado slices (optional)

METHOD:
1. Prep Zucchini:
  • Halve zucchinis lengthwise
  • Scoop out center, leaving ½-inch shell
  • Sprinkle with salt, let sit 15 minutes
  • Pat dry with paper towel
2. Make Filling:
  • Heat skillet over medium heat
  • Sauté onions and garlic until translucent
  • Add bell peppers, cook 3 minutes
  • Stir in black beans and seasonings
  • Add marinara sauce, simmer 5 minutes
3. Stuff and Bake:
  • Preheat oven to 400°F
  • Fill zucchini boats with mixture
  • Sprinkle nutritional yeast on top
  • Bake 25-30 minutes until zucchini is tender

4. Finish:
  • Remove from oven
  • Garnish with fresh cilantro
  • Top with avocado slices
CRUCIAL TIPS:
  • Don’t overscoop zucchini – keep ½-inch shell
  • Use paper towel to remove excess moisture
  • Taste and adjust seasonings before stuffing
STORAGE:
  • Refrigerate in airtight container
  • Keeps 4-5 days
  • Reheat at 350°F for 10-15 minutes
VARIATIONS:
  • Mexican Style: Add corn, use taco seasoning
  • Italian Twist: Use Italian herbs, vegan mozzarella
  • Protein Boost: Add quinoa or plant-based sausage
PRO TIPS:
  • Choose firm, medium zucchinis
  • Sweat zucchini to remove excess water
  • Don’t overcrowd filling
COMMON MISTAKES:
  • Soggy zucchini from not removing moisture
  • Bland filling – season generously
  • Overfilling boats
NUTRITIONAL BONUS:
  • High in fiber
  • Plant-based protein
  • Low-calorie meal
  • Rich in vitamins A and C
KEYWORDS:

#VeganZucchinBoats #PlantBasedMeal #HealthyDinner #GlutenFree #EasyVeganRecipe