Vegan Stuffed Zucchini

This vegan stuffed zucchini is packed with hearty quinoa, crunchy walnuts, and fresh herbs, making it an ideal choice for a healthy lunch or dinner. It's baked into tender vegan zucchini boats for the perfect mix of soft and crisp textures.

And if you're looking for a sweet dessert to go with this, check out my friend Lex's delicious Strawberry Mousse.

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Substitutions & Variations
• FAQ
• Vegan Stuffed Zucchini
• Recipes for Every Moment

Why You’ll Love This Recipe

This Vegan Stuffed Zucchini recipe is a perfect fit for anyone looking for a plant-based, dairy-free, and beginner-friendly meal. Whether you're vegan or simply aiming to eat more vegetables, this dish offers a satisfying combination of fresh flavor and easy prep. It’s ideal for weeknight dinners or as a colorful side at gatherings.

Each zucchini boat is packed with a flavorful mix of grains, herbs, and veggies - no complicated steps or hard-to-find ingredients. Even novice cooks can pull it off with confidence. Plus, it’s naturally gluten-free if you choose a gluten-free grain like quinoa or rice.

One major health bonus comes from the zucchini itself. It’s low in calories but dense in nutrition. It is high in vitamin C, which supports your immune system and skin health. Combined with ingredients like tomatoes or garlic, which offer anti-inflammatory benefits, this recipe is as nourishing as it is delicious!

Ingredients

Listed below are all the ingredients you will need:

• Quinoa
• Zucchini
• Walnuts
• Golden raisins
• Red onion
• Ground coriander
• Salt
• Ground pepper
• Lemon zest
• Lemon juice
• Garlic
• Olive oil

See recipe card for quantities.

Instructions

Prepare the Zucchini Boats:

1. Cook quinoa according to package instructions.

2. Preheat oven to 375°F (190°C). Then, line a baking sheet with aluminum foil.

3. Wash and dry zucchini. Then, slice off both ends and cut each in half lengthwise.

4. After that, scoop out the centers, about 1 to 1½ inches deep. Then, set aside the scooped-out flesh and place the zucchini boats open side up on a baking sheet.

Make the Zucchini Filling:

5. Coarsely chop raisins and walnuts.

6. In a bowl, mix quinoa, walnuts, raisins, ½ cup diced red onion, coriander, pepper, lemon zest, and ½ teaspoon salt. Then, mix the filling thoroughly.

7. Fill the zucchini boats with the quinoa mixture, packing it in tightly. Then, drizzle with 2 tablespoons of olive oil.

8. Bake them in the baking tray or baking dish for 25 minutes or until the zucchini is slightly tender and the top is lightly browned.

Substitutions & Variations

• Ingredient Swap
  Aside from quinoa, cooked rice, bulgur, or couscous can work.
  
• Variation
  • Zucchini boats with tomato sauce – Serve with warm marinara sauce or a swirl of tomato paste for a classic Italian twist.
  • Spicy stuffed zucchini - try adding chili powder, cumin, paprika, and fresh basil
    
• Mistake to Avoid
  Work gently to avoid breaking the zucchini shell. To make scooping easier, use a spoon or melon baller.
  
• Storage Tips
  • These ingredients stand up well to freezing for up to 1 month.
  • Store stuffed zucchini and purée separately in airtight containers in the fridge. Reheat and recombine when ready to serve. Good for 2–3 days.

FAQ

You Might Also Like

For more vegetarian and vegan recipes, look down here:

• Vegan Filipino Spaghetti – Without Condensed Milk
• Filipino Vegetarian Chicken Adobo
• No-Bake Vegan Chocolate Cake

Recipes for Every Moment

Trying to eat healthier but short on time after work? These Vegan Stuffed Zucchini boats come together quickly and are packed with feel-good ingredients.