These Mexican-style vegan stuffed zucchini boats are easy to make and perfect for a healthy taco night or as a side dish for your next bbq party! This oven-baked meatless recipe is high in protein, low-carb, gluten-free, paleo, keto-friendly, vegan, and vegetarian, so it’s great for almost anyone!
I love stuffed zucchini from the oven! This low-calorie vegetable is not only healthy, but tastes really delicious with the savory filling! Just like my recipes for stuffed peppers with rice and beans and stuffed eggplant with bulgur, this recipe is easy to make and super versatile! You can serve these vegan zucchini boats as a standalone low carb meal or enjoy them as a side dish with other dishes. Since the stuffed zucchini also tastes delicious cold, you can also serve them like antipasti as party appetizers!
The Best Stuffed Zucchini Boat Recipe Ever!
Whether you are looking for another great recipe to add to your Taco Tuesday menu or wanting a delicious yet easy dish to serve on Cinco de Mayo, these stuffed zucchini boats should be on top of your must-try list this summer. The zucchini boats are loaded with flavorful Mexican filling made of spiced vegan ground beef, tomatoes, beans, and corn kernels then topped with lots of vegan cheese before they are baked until tender and gooey! I serve them with some fresh herbs on top and slices of lime on the side, plus a nice homemade vegan aioli for dipping.
A Healthy Mexican-Inspired Lunch, Dinner, or Appetizer
Mexican cuisine is comprised of rich, decadent dishes that we all love! Some of the most popular ones are quesadillas, nachos, tamales, tortillas, and enchiladas. I have made vegan versions of these all-time favorites in the past, and this time, I am coming to you all with another healthier and meatless variation of Mexican stuffed zucchini! You will still be getting the same explosion of earthy and spicy flavors with the use of paprika, chili powder, and herbs However, this lightened-up version uses mock meat and veggies only that are protein-packed, fiber-rich, and infused with lots of antioxidants and vitamins. Plus, this recipe caters to a lot of dietary restrictions so even your family and friends who are on gluten-free, Paleo, and Keto diets can enjoy them.
Ingredients Needed
- Zucchini: I used 4 medium-sized ones to make the boats because they are ideal for stuffing. Make sure to keep the scooped zucchini flesh for the filling.
- Vegetable oil: you can use sunflower, canola or olive oil for this recipe.
- Vegan ground beef: you will usually find this in the frozen or refrigerated section of supermarkets. Any brand will do, or you can also use sunflower mince, or crumbled tofu as alternatives.
- Aromatics: you will need an onion and garlic cloves to make a savory base for the filling.
- Tomato paste: this concentrated sauce will give the filling a savory and umami taste and a thicker texture.
- Spices: I used Italian herbs, paprika powder and chili powder to add a delicious kick! Try different spices oregano, coriander, or cumin.
- Vegetable broth: you can also use water but this will add loads of flavor to the dish.
- Vegetables: I used fresh tomatoes, canned kidney beans, and corn for a variation of texture, taste, and colors. However, feel free to use other veggies like bell peppers, mushrooms, and peas.
- Salt and pepper: to taste.
- Vegan cheese: you can use vegan feta, vegan mozzarella cheese, or vegan parmesan too.
Possible Add-ons
- Grains or rice. You can make the zucchini boats more substantial for lunch or dinner by adding rice or grains like quinoa, couscous, or bulgur.
- Nuts. If you want to add some crunch to the vegan stuffing, pine nuts or crushed walnuts are great options.
How to make Stuffed Zucchini Boats
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Scoop out zucchini
Start by cutting zucchini in half lengthwise and scrape out the soft flesh using a spoon. Place the zucchini boats on a baking sheet and chop the flesh into small pieces. Set aside.
Step 2: Cook the filling
Heat the oil in a large skillet and cook the vegan ground beef until crumbly, about 3 minutes. Add the onion and garlic and sauté for 2-3 minutes. Then add tomato paste, Italian herbs, paprika powder and chili powder and sauté for 30 seconds. Add chopped zucchini and sauté briefly as well.
Now add vegetable broth and chopped tomatoes to the pan. Stir in kidney beans and corn. Season with salt, pepper and herbs. Bring everything to a boil and simmer for about 5 minutes over low heat.
Step 3: Bake stuffed zucchini
Fill the zucchini boats with the Mexican veggie mixture. Sprinkle with vegan cheese and bake at 392 °F (200 °C) for approx. 20 minutes. Remove the stuffed zucchini boats from the oven and garnish with fresh parsley if desired and serve with a dollop of aioli or guacamole and some lime wedges on the side. Enjoy your meal!
Tips when Making Stuffed Zucchini Boats
- Baking time will depend on the size of the zucchini you are using. Bake them longer if you are using large and thick ones.
- I prefer using a teaspoon when scraping the flesh off the zucchinis. This allows me to control the amount that I scoop out better. Make sure to leave plenty of flesh on the skin so they will retain their shape better as they bake.
- You can add more or less chili powder depending on how spicy you want them to be.
- Do not overfill the zucchini boats as the filling and cheese may ooze out in the oven and create a mess.
Recipe Variations
If you don’t have zucchini right now, you can use other vegetables as a base for this recipe, such as bell peppers, eggplant, squash or sweet potatoes. Depending on which vegetables you use, you would then only need to adjust the cooking time. You can also vary the filling or try completely different fillings. How about bulgur, rice, quinoa, chickpeas, beans, vegan chicken or tofu? If you have leftovers from a quinoa veggie stir-fry or fried rice, you can also use them here!
How to Store Leftovers?
You can place leftovers in a lidded container or wrap them in foil. Keep them in the refrigerator for up to 3 to 4 days. You can warm them up in the oven or microwave before serving again. The Mexican filling can be made ahead of time and stored in the fridge for 5 days or kept frozen for a month or two.
This Stuffed Zucchini Boats Recipe is:
- Vegan
- Gluten-free
- Keto-friendly
- Paleo-approved
- Healthy
- Easy to make
- Super delicious
- Cheesy
- Perfect for Taco Tuesdays!
More Vegan Mexican Recipes to try
- Chili Sin Carne
- Mexican Stuffed Peppers
- Vegan Enchiladas
- Mexican Tortilla Casserole
- Mexican Pasta Salad with Chipotle Sauce
- Sweet Potato Quesadillas
- Pumpkin Chili
- Mexican Stuffed Sweet Potato Skins
- Homemade Tortillas
- Spinach Tortillas
- Vegan Crunchwrap Supreme
- Vegan Burrito Samosas with Guacamole
- One Pot Mexican Taco Pasta
- Vegan Burrito Bowl
Recipe Video
If you try this easy vegan stuffed zucchini boats recipe, feel free to leave me a comment and a review! And if you take a picture of your dish and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Happy cooking! 😊
Vegan Stuffed Zucchini Boats
Author:Ingredients
- 4 medium zucchini
- 1-2 tbsp vegetable oil e.g. sunflower, olive or canola oil
- 8.8 oz (250 g) vegan ground beef read note
- 1 onion chopped
- 2 cloves of garlic chopped
- 1 tbsp tomato paste
- 1-2 tsp Italian herbs dried mixture of basil, oregano, parsley, thyme and rosemary
- 1 tsp paprika powder
- 1 tsp chili powder or to taste
- ⅔ cup (150 ml) vegetable broth
- 14 oz (400 g) chopped tomatoes
- ½ can (120 g) kidney beans ⅔ cup rinsed & drained
- 1 (140 g) small can corn ⅔ cup rinsed & drained
- salt and pepper to taste
- 1 cup (100 g) vegan cheese or vegan feta
Instructions
*Note: Check out the recipe video + step-by-step instructions above!
- Rinse the zucchini, cut in half lengthwise and scrape out the soft flesh with a teaspoon. Place the zucchini boats on a baking sheet and chop the scooped out flesh into small pieces. Set aside.
- Heat the oil in a large skillet and cook the vegan ground beef until crumbly, about 3 minutes. Add the onion and garlic and sauté for 2-3 minutes. Add tomato paste, Italian herbs, paprika powder and chili powder and sauté for 30 seconds. Add chopped zucchini and sauté briefly as well.
- Add vegetable broth and chopped tomatoes to the pan. Stir in kidney beans and corn. Season with salt, pepper and herbs. Bring everything to a boil and simmer for about 5 minutes over low heat.
- Preheat the oven to 392 °F (200 °C).
- Fill the zucchini boats with the Mexican veggie mixture. Sprinkle with vegan cheese and bake on the lowest rack for approx. 20 minutes.
- Enjoy your meal!
Notes
- Also feel free to check out the recipes for my Mexican Stuffed Peppers, Sweet Potato Skins and Turkish Stuffed Eggplants!
- More helpful tips and information, including recipe variations and storing notes, are mentioned in the blog post above!
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