Easy Vegan Stuffed Zucchini
Easy to make vegan stuffed zucchini boats are perfect for healthy meal everyone will love.
Vegan stuffed zucchini makes a fantastic dinner when you’re working on eating healthier. Not only is this an easy recipe, but it’s really delicious and so filling.
We chose to stuff these zucchini boats with quinoa and walnuts and served it with a creamy puree made from the cooked zucchini insides.
This recipe is great for a family dinner and the leftovers warm up nicely in the oven or toaster oven. Serve this with a simple side salad and you’ve got a wonderful healthy meal.
Vegan meals can be wonderful with a little creativity. Try this Chickpea Lentil Dahl this Kale and Sweet Potato or these amazing Quinoa Tacos and I think you’ll agree!
Ingredients for Vegan Stuffed Zucchini
Many of these items are probably already in your pantry.
You will need quinoa (any variety), zucchini, walnuts, golden raisins, red onion, ground coriander, salt, ground pepper, lemon zest and juice, garlic, and a good quality olive oil.
How to Make Vegan Stuffed Zucchini
Cook quinoa according to package instructions.
Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
Scoop about 1 – 1 ½” deep out of the zucchini flesh. Set extra flesh aside for later.
Place zucchini boats open side up on a baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, combine quinoa, walnuts, raisins, and ½ cup diced onions.
Add coriander, pepper, lemon zest, and ½ teaspoon of salt.
Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible.
Drizzle 2 tbsp/30ml of olive oil over the zucchini.
Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
While zucchini is baking, prepare puree.
Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
Caramelize the half cup diced onion in oil for 4-5 minutes, stirring frequently. Reduce heat to med-low.
Add minced garlic, ¼ teaspoon of salt, and scooped out zucchini insides. Stir
in lemon juice.
Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender, (or transfer to a regular blender/food processor) puree until light and creamy.
Once zucchini are baked, serve immediately with puree.
Can I Use other Vegetables?
You can also use yellow squash for these vegetarian stuffed boats. Prepare them exactly the same way.
Butternut or acorn squash would be delicious as well. Leave half of the insides of both the butternut or acorn squash after removing the seeds. Use the other half of the insides for the pureed filling.
More Vegan Recipes
A few other vegan meals we love are this kale and sweet potato bowl, this roasted vegetable soup, and this lentil dahl.
I think you’d also enjoy this black-eyed pea soup and these sweet potato wraps. This roasted beet salad is really good, too.
You’ll find a lot of meals for lunch and dinner in this article about Daniel Fast lunch and dinners.
Looking for an easy and filling breakfast recipe? Try this tropical coconut oatmeal porridge.
For a long list of breakfast ideas, check out these Daniel Fast breakfast recipes.
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