Vegan Zucchini Boats

Vegan zucchini boats let you enjoy a healthy and satisfying meal. This recipe fills the zucchini boats with a delicious and flavorful mixture of black beans, veggies, and spices. These are a hit for a Meatless Monday meal or whenever you want a light and healthy dinner.

Cheese-topped zucchini boats are on a plate sitting in front of a salad.

I love zucchini for dinner. Take, for example, this vegan zucchini lasagna. Delicious! I knew zucchini boats were popular, but my question was, could I make stuffed zucchini boats vegan?

The answer is yes! And this vegan zucchini boat recipe is a delicious meal that is perfect for a light and healthy dinner.

How do you make vegan zucchini boats? Hollow out zucchinis and fill them with a flavorful mixture of veggie crumbles, black beans, and cheese. See the recipe card below for the full recipe.

Key Ingredients

Here are the ingredients you’ll need for this recipe:

  • Zucchini — You’ll need six average zucchinis. You’ll want them to be uniform in size.
  • Olive oil— We’ll brush the insides of scooped zucchini with olive oil.
  • Aromatics — Let’s use both onions and garlic for lots of flavors.
  • Veggie Crumbles — You can use storebought or homemade veggie crumbles.
  • Seasoning — Some taco seasoning and bullion for flavor. You can substitute soy sauce for the bouillon.
  • Sauce — Combining chunky salsa with enchilada sauce gives texture and flavor. 
  • Black beans — Add fiber and protein with some black beans.
  • Corn — Add pops of color and flavor with frozen corn. Substitute drained canned corn.
  • Cheddar Shreds — Add cheddar shreds for the best cheesy topping.
Looking down on zucchini boats in a baking dish.

Why This Recipe is a Winner

  • FUN — You want to look forward to meals, and these zucchini boats bring smiles around the dinner table.
  • EASY — Keep it simple with these boats that are ready in no time!
  • MEAL PREP FAVORITE — Make these boats on the weekend and enjoy leftovers throughout the week.

Serving Suggestions

Make this vegan stuffed zucchini boats recipe and serve them with a side of your choice. It’s an excellent option for a Meatless Monday meal or any day when you want a light and healthy plant-based dinner. Enjoy!

Storage Tips

Store leftovers in an airtight container in the fridge for up to 7 days. They can be frozen in freezer-safe containers for up to 2 months. Transfer them to the fridge overnight to thaw, then reheat them in the microwave.

Looking down on cheesy zucchini boats in a baking dish.

Low-Calorie Dinners

These vegan zucchini boats with black beans clock in at around 300 calories. Here are even more recipes that are low-calorie, plant-based dinners:

A close-up of vegan zucchini boats on a plate.

Vegan Stuffed Zucchini Boats

Mexican vegan zucchini boats are filled to overflowing with flavorful fillings that feature black beans, enchilada sauce, and vegan cheddar cheese. This healthy plant-based dinner is a hit with everyone!
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting time: 5 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 204kcal

Ingredients

  • 6 medium zucchini
  • 1 tablespoon olive oil
  • ½ cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 cup veggie crumbles (see note for options)
  • 1 tablespoon taco seasoning
  • 1 teaspoon Better than Bouillon Vegan Broth Base (substitute soy sauce)
  • 1 cup salsa
  • 1 can mild enchilada sauce
  • ¾ cup black beans
  • ¾ cup frozen corn
  • 1 cup vegan cheddar shreds
  • Toppings: Chopped fresh cilantro, vegan sour cream, or chopped jalapeños.

Instructions

  • Preheat oven to 400°F/200°C. Spray a 9×13 baking dish with vegetable cooking spray.
  • PREPARING ZUCCHINI: Place zucchini on a cutting board and cut them in half lengthwise. Cut off the stem ends. Then use a spoon to scoop out the zucchini flesh, leaving some of the flesh along the boarder of the zucchini.
    A hand holds a melon scooper, scooping flesh out of zucchinis in a baking dish.
  • Place zucchini in prepared baking pan. Drizzle 1 teaspoon of oil over them and rub the oil into the flesh. Sprinkle them with salt and pepper. Bake for 5 minutes, then remove and set aside.
  • FILLING: In a saucepan heat the remaining olive oil until shimmering. Add onions and cook until tender, around 5 minutes. Add garlic and cook for one minute. Then add veggie crumbles and cook for another 1 to 2 minutes. Stir in the salsa, black beans, and corn into the pan and cook until simmering. Simmer for 5 minutes.
  • FILL ZUCCHINI SHELLS: Spoon the filling mixture into the zucchini boats.
    Zucchini boats are being filled with veggie filling.
  • Top with cheddar shreds.
    A hand sprinkles vegan cheese over zucchini boats in a baking dish.
  • BAKE: Bake for 20 to 25 minutes, until the cheese is melted and the zucchini is tender. Garnish with fresh-cut herbs, like cilantro.

Recommended Equipment

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Notes

Don’t put too many zucchinis in one pan. Add them to a second pan rather than overcrowding them.
If you have leftover filling, add it to baked potatoes, lettuce wraps, and more.

Veggie Crumbles

You can use store-bought veggie crumbles, homemade vegan ground beef, or substitute cooked and drained quinoa.
Calories: 204kcal | Carbohydrates: 27g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 722mg | Potassium: 808mg | Fiber: 7g | Sugar: 7g | Vitamin A: 643IU | Vitamin C: 39mg | Calcium: 67mg | Iron: 3mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

2 Responses to Vegan Zucchini Boats

  1. Avatar thumbnail image for MarlyJeanettel Paisley Reply

    Do you discard the scooped out zucchini or use it in the filling?

    • Avatar thumbnail image for MarlyMarly

      This is a great question, Jeanettel! You can discard it or add it to another dish, like vegetable soup. We make smoothies every day so adding it to our smoothie batch works, too.

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