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Vegan Stuffed Zucchini

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VEGAN STUFFED ZUCCHINI

We love, love zucchini in my family. In fact, you have probably noticed I use it a lot in my recipes. It is filling, healthy and absolutely delicious whether it’s baked or grilled. So, I decided to make this super simple Vegan Stuffed Zucchini for dinner with a nice garlic kick. My husband absolutely loved them and said the flavors reminded him of a crab cake. With a crispy golden crust as a topping, you’ll be dying to eat another.

HOW TO MAKE STUFFED ZUCCHINI BOATS

Step 1: Preheat the oven to 350°F (177°C). Next, finely chop the bell pepper and onion. Next, wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.

Step 2: Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender. Remove from the heat.

Step 3: Line a cookie sheet with foil and spray with nonstick olive oil spray OR use parchment paper for oil-free. Spread the zucchinis out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren’t too large.

Step 4: Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover. Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The topping will get nice and toasty brown!

This makes 8 delicious and satisfying stuffed zucchinis. You can eat just these for dinner or add a side salad as well.

For the leftover zucchini filling that you scoop out, use it to make this incredible Spicy Zucchini Pepper Soup! Seriously, such fantastic flavor!

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Stuffed Zucchini

Brandi Doming
Vegan Stuffed Zucchini are packed with flavor, healthy, made with whole food ingredients and totally oil-free! The perfect plant-based dinner!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American, Gluten-free, Vegan
Yields 8 zucchini

Ingredients

  • 1 heaping cup (160g) or 1 large red bell pepper, finely chopped
  • 1/2 red onion, finely chopped
  • 4 medium zucchinis
  • 1/2 cup water
  • 3 large cloves of garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chili powder

TOPPING

  • 3 tablespoons nutritional yeast
  • 2 teaspoons dried oregano

Instructions
 

  • Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.
  • Wash and pat dry the zucchini with a paper towel. Cut off the ends and cut in half lengthwise. With a spoon, scoop out the insides leaving the bottoms about a 1/4 inch thick.
  • Add the water to a large sauté pan and turn the heat to medium low. Add the bell peppers and onion and the oregano, chili powder, salt and pepper and stir. Cook for about 5 minutes, stirring often. Now add the garlic and cook a few minutes more until everything is tender and the water is completely evaporated. Turn off the heat.
  • Spread the zucchini out evenly and fill with the cooked vegetable mixture. There should be enough, as long as your zucchinis aren't too large.
  • Combine the topping ingredients into a small bowl and stir. Sprinkle the tops of each zucchini with the mixture. There may be some leftover.
  • Bake for 15-20 minutes or until desired tenderness of the zucchinis. I like mine pretty tender so I went about 20 minutes but it is a personal preference. The tops will get nice and toasty brown!
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan stuffed zucchini

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Comments

  1. Lauren

    5 stars
    I made this zucchini tonight and it (was delicious!) but took 30 minutes and could have used another 5. The seasonings were spot on, so next time I’ll maybe cover it with foil for the first 15 minutes for the magic of steam and see if that cooks the zucchini a bit quicker. I’m not vegan, but so many of your recipes are healthier and look absolutely wonderful. Glad I found you!

    Reply

  2. Vivian

    5 stars
    This really is a great recipe! Very easy to put together
    However, I chopped the scooped out zucchini and added it to the filling and it was amazing!!!

    Reply

  4. Angela

    I have a couple of huuuuge zucchinis in my garden that have to get eaten – by me, nobody else likes them then again I could share with the dog because he eats everything!
    I love NOOCH but I forgot it has some vit B (12? niacin?) in it and did I get the skin flushes : ( Aah well,such is life.
    Thank you for your lovely recipes. Love from S Australia X

    Reply

  7. Kathleen Waldron

    This recipe looks great. I’m fairly new to WFPBNO so I’m exploring new recipes. I’m not yet a fan of nutritional yeast. Could I substitute Nooch?

    Reply

      • Kathleen Waldron

        I’m using Nooch It! From Amazon. Cashew grated cheese, nutritional yeast,garlic powder,hemp seeds, brown rice flour and sea salt.

        Reply

        • Lee

          Kathleen, where do you get cashew grated cheese? Having an impossible time trying to find grated dairy free cheese that has healthy ingredients. Thank you!

          Reply

  10. Michele

    I just made these, but instead of the red bell pepper, I used some organic canned diced tomatoes. I just sauteed the spices, onion, garlic & left over zucchini ‘guts’ lol then stirred in the tomato at the end. I also added a thin layer of black beans first, then added the veg mixture and baked. YUM!!! 😀

    Reply

  11. Elva

    5 stars
    I tried few of your recipe, and by far this is one of our favorites!! Thank you for creating such an amazing recipes and simple to prepare! 😀

    Reply

  12. Cindy Green

    Reblogged this on food thoughts to share and commented:
    This recipe looks delicious and is healthy to boot! Think I will have to try it this week. The dish is categorized as vegan and quite possibly gluten free too. I love following this blog not only for the great recipes but for the photography as well. Check it out!

    Reply

    • The Healthy Flavor

      Aww thanks so much Cindy! You are so sweet! Yes, it is gluten-free…I need to add that..I’m still in the process of notating all my non-dessert recipes that are gluten-free! Thanks so much and happy new year! 🙂

      Reply

  14. albertocook

    also I love Zucchini, this recipe is very good.
    It is similar to my recipe that I’ll post on my blog
    If you like testing my Zucchini risotto … and then tell me how it is.

    Reply

  17. susanmcdanielcruisenews

    Thanks so much for stopping by my blog! And I love your recipes. I make a similar zucchini dish, but with cheese filling. I’ll try your version next time! I knew I shouldn’t stop by here at lunch time….I’m starving now 🙂 And I want chocolate.

    Reply