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A close-up of vegan zucchini boats on a plate.
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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!
Course Main Course
Cuisine American
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 40 minutes
Servings 6 servings
Calories 204kcal
Author Marly McMillen

Equipment

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.
Cups - Metric

Instructions

  • Preheat oven to 400°F/200°C. Spray a 9x13 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.

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.

Nutrition

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