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Vegetarian Stuffed Zucchini Boats: A Delicious, Protein-Rich, Low-Carb Oven Dish! The zucchini are stuffed with vegan ground meat in a tomato sauce and topped with cheese that’s baked until golden brown.
Filled with vegan ground meat in a fiery tomato sauce and topped with golden-brown cheese, this recipe for vegetarian stuffed zucchini boats is a mouthwatering, protein-packed, low-carb dish straight from the oven!
Stuffed zucchini, also known as zucchini boats, is an incredibly delicious meal for the whole family! It’s healthy, filling, rich in protein, and low-carb!
Typically, these zucchini boats are stuffed with ground meat, but in this recipe, you’ll learn how to make a vegetarian version using a vegan ground meat alternative.
With vegan ground meat, crushed tomatoes, and fresh basil, a sort of Bolognese sauce is prepared. This sauce is then used to fill the hollowed-out zucchinis, which are subsequently topped with cheese and baked until golden brown! The crispy cheese layer makes these vegetarian zucchini boats just perfect!
Every bite of this vegetarian version is a delight! Serve the stuffed zucchini with rice, pasta, quinoa, or as a low-carb meal with salad. Perfect for lunch or dinner.
For a vegan stuffed zucchini version, simply replace the cheese with a dairy-free cheese alternative. Only make sure to choose a plant-based cheese that melts! 😉
To avoid food waste, the zucchini pulp is also used in this recipe. It’s sautéed and added to the sauce!
Not a fan of vegan ground meat? Feel free to try my recipe for vegetarian stuffed zucchini with rice!
Ingredients
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
- Halve the zucchinis lengthwise and scoop out the flesh with a small spoon. Roughly chop the flesh.
- Heat a skillet with 1 tablespoon of olive oil. Add the vegan ground meat and sauté for 5 minutes until crispy. → The vegan ground meat tastes better when you sauté it separately in a skillet rather than with the vegetables.
- Heat a large pot with 1 tablespoon of olive oil. Add onion, garlic, and chopped zucchini flesh and sauté for 5 minutes. Stir in the tomato paste.
- Add sautéed ground meat, tomato passata, basil, salt, and pepper. If desired, add a pinch of red pepper flakes and paprika! Cover and simmer for 10 minutes.
- Place zucchini halves in a large baking dish. Season with some dried Italian herbs and a pinch of salt & pepper. → If you don’t have a large baking dish, you can also use a baking sheet lined with parchment paper.
- Distribute the filling among the zucchini boats.
- Top with mozzarella.
- Bake for 20-25 minutes in the preheated oven until the cheese is golden brown. You can garnish it with chopped fresh herbs!
Make-Ahead & Storage Instructions
Can I prepare stuffed zucchini boats in advance? Absolutely! Prepare everything up to the last step (without baking) and cover the baking dish with plastic wrap. Store it for up to one day in the fridge and bake according to the recipe instructions.
Can I keep leftovers? Yes, of course. Store remaining zucchinis in an airtight container for up to 3 days in the refrigerator. Reheat for about 15 minutes in the preheated oven at 355°F (180°C) or in the microwave.
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📖 Recipe
Vegetarian Stuffed Zucchini
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Ingredients
- 3 medium zucchini
- ½ tsp dried Italian herbs
- salt & pepper
- ¾ cup (80 g) shredded mozzarella cheese or dairy-free cheese alternative
Stuffing
- 1 tbsp olive oil
- 7 oz (200 g) vegan minced meat (e.g. beyond beef)
- 1 tbsp olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 1 x 14 oz can (400 g) tomato passata
- 1 bunch fresh basil chopped
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Halve the zucchinis lengthwise and scoop out the flesh with a small spoon. Roughly chop the flesh.
- Heat a skillet with 1 tablespoon of olive oil. Add the vegan ground meat and sauté for 5 minutes until crispy. → The vegan ground meat tastes better when you sauté it separately in a skillet rather than with the vegetables.
- Heat a large pot with 1 tablespoon of olive oil. Add onion, garlic, and chopped zucchini flesh and sauté for 5 minutes. Stir in the tomato paste.
- Add sautéed ground meat, tomato passata, basil, salt, and pepper. If desired, add a pinch of red pepper flakes and paprika! Cover and simmer for 10 minutes.
- Preheat oven to 390°F (200°C).
- Place zucchini halves in a large baking dish/baking sheet. Season with some dried Italian herbs and a pinch of salt & pepper. → If you don't have a large baking dish, you can also use a baking sheet lined with parchment paper.
- Distribute the filling among the zucchini boats and top with mozzarella.
- Bake for 20-25 minutes in the oven until the cheese is golden brown.
Notes
- Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat for about 15 minutes in the preheated oven at 355°F (180°C) or in the microwave.
- Make-Ahead: Prepare everything up to the last step (without baking) and cover the baking dish with plastic wrap. Store it for up to one day in the fridge and bake according to the recipe instructions.
- For a vegan stuffed zucchini version, simply replace the cheese with a dairy-free cheese alternative.
