Got zucchini? Make these vegan stuffed zucchini boats! They're bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.
I try to post a good amount of recipes that classify as easy, but this one is almost too easy. So easy, in fact, that I was a little reluctant to even share it.
Initially I had a more complicated recipe in mind — one that involved chopping and sautéing, a long simmer time, and lots more ingredients. But then I spotted a container of leftover marinara sauce in the freezer and it seemed silly to go to all that trouble when things could be much simpler. And I thought maybe you guys would appreciate a super simple dinner recipe as much as I did.
Vegan Stuffed Zucchini Ingredients
It's a short list today!
- Zucchini
- Olive oil
- Quinoa
- Water
- Marinara Sauce
- Chickpeas
- Fresh basil
- Salt & pepper
How to Make Zucchini Boats
Prepare the Zucchini
Start by prepping and roasting your zucchini. Cut each on in half lengthwise, then use a spoon to scoop out some of the insides. (Tip: I like to use a grapefruit spoon for this.)
Drizzle and rub your zukes with some olive oil and pop them into the oven until they're tender.
Use a paper towel to blot up any accumulated moisture when they're done, then give them a sprinkle with salt and pepper.
Make the Filling
While your zucchini bake you can make the filling. First you'll need to cook some quinoa. Place it in a pot with water, bring the water to a simmer, and cover the pot until your quinoa is tender. For more guidance on quinoa cooking, check out this guide.
Normally I leave my quinoa sitting with the lid on the pot for a few minutes after cooking, but that's not really necessary here. Remove the lid, then stir in some marinara sauce and chickpeas. Simmer the sauce for a few minutes to thicken it up.
Take the pot off of the burner and stir in some fresh basil.
Stuff your zucchini halves with your filling. I like to top my stuffed zucchini with some vegan Parmesan cheese. You could also sprinkle it with some store-bought vegan cheese and pop them under the broiler to melt it if you like.
Vegan Stuffed Zucchini Tips & FAQ
- Is this recipe gluten-free? It is!
- Leftovers & storage: Store any leftover zucchini boats in a sealed container in the fridge for up to 3 days.
- Make-ahead option: To save time on the day of serving, prep your zucchini and cook the filling in advance. When you're ready, roast the zucchini, heat the filling, and stuff the zucchini.
- Does the zucchini I scoop out need to go to waste? Nope! I like to plan ahead and use it in another recipe, like my vegan zucchini bread or fritters.
- Got leftover quinoa? Use it in this recipe! You'll need a heaping cup. Just throw in into the pot with your marinara and chickpeas, and skip steps 5 and 6 of the recipe.
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📖 Recipe
Vegan Stuffed Zucchini
Ingredients
- 4 medium zucchini (about 9 to 10 ounces each)
- 1 tablespoon olive oil
- ½ cup uncooked quinoa
- ¾ cup water
- 1 ½ cups marinara sauce (homemade or jarred)
- 1 cup canned or cooked chickpeas, drained and rinsed
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
- Vegan Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F.
- Cut each zucchini in half lengthwise, then use a spoon to scrape hollow out the inside of each half. I usually only make a small cavity, but leave as much flesh as you like.
- Rub your zucchini halves with olive oil and arrange them on a baking sheet.
- Place the baking sheet into the oven and bake the zucchini until tender, 20 to 25 minutes.
- While the zucchini roasts, stir the quinoa and water together in a small saucepan and place it over high heat. Bring the water to a boil.
- Lower the heat until the water is at a low simmer and cover the pot. Let it simmer for 15 to 20 minutes, until all of the water is absorbed and the quinoa is tender.
- Remove the lid from the pot and stir in the marinara sauce and chickpeas. Bring the sauce to a simmer.
- Let the mixture simmer, stirring occasionally, until the sauce thickens up a bit, about 5 minutes.
- Remove the pot from heat and stir in the basil. Season the filling with salt and pepper to taste.
- Remove the baking sheet from the oven when the zucchini halves are finished roasting. Use a paper towel to blot up any excess moisture that has accumulated, then sprinkle the halves with salt and pepper.
- Fill the zucchini halves with the filling. Sprinkle with vegan Parmesan and serve.
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Love the simplicity of this recipe, yet the flavour is full. I've used a globe courgette which looks pretty!
PS I love the fact that your site isn't flooded with annoying adverts every other paragraph. I have unsubscribed from so many lovely blogs because of adverts and/or flickering mini videos. So thank you for keeping it about your lovely food x
Best ever, thank you