Appetizer,  Main Dishes

Zucchini Boats

It’s that time again – we’re back with a new recipe!  This week it’s zucchini boats. Essentially an open-faced stuffed zucchini, you can fill it with mushrooms and cheese, or savory spiced chickpeas and rice. It’s a go-to dish for us when we have some extra veggies needing to be used up, because it’s easy to work them into the stuffing. If you give it a try, we hope you like it! 

Zucchini Boats



-2 Zucchini 

-½ An onion

-1-2 Cloves garlic

-½ Cube or tsp of vegan bouillon 

-½ Cup GF breadcrumbs OR ¼ cup cooked rice (type of rice is your preference) 

-Fillings of your choice (we recommend picking 2-3):

Mushrooms, cooked chickpeas, spinach, crumbled tofu

-Vegan cheese (optional)

-Fresh or dried parsley (optional and to taste)

-Salt and pepper to taste  



Wash and slice your zucchini lengthwise. Depending on the size of your oven tray, you can also then cut them in half to make the length smaller if needed. 

Using a mellon baller or small spoon, carefully scoop out the middle of the zucchini, creating your ‘boat.’ Make sure you save the scooped out pieces for later! 

Lightly grease your zucchini boats and bake in the oven at 400 degrees fahrenheit until they are cooked through, and just barely beginning to brown  (about 15-20 minutes or so).

Dice up your veg along with the scooped out zucchini bits. 

In a pan, cook your onions until soft, then add the rest of your veggies, bouillon and other seasonings. Once your veg is cooked through, mix in your breadcrumbs or cooked rice, and cheese. 

Scoop your stuffing into your zucchini boats, top with a little extra breadcrumbs and cheese, then drizzle with a little oil and stick back into the oven for another 10-15 minutes until the top is melty and golden brown. 

Top with extra parsley if you like, and enjoy! 

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