Zucchini Boats - The Plant Based School (2024)

Table of Contents

• What are zucchini boats?
• How to make zucchini boats
• Serving Suggestions
• Variations
• More stuffed vegetables
• More veggie-based dinners
• More zucchini recipes
• Zucchini Boats Recipe

Dietary Note: this recipe is suitable for a vegetarian and vegan diet.

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You’ll love these zucchini boats because they are easy to make with simple ingredients and have a rich and robust flavor without using meat.

Like our stuffed tomatoes, stuffed bell peppers, and stuffed butternut squash, zucchini boats are an excellent main course for a delicious meal with your family.

The secret to the best zucchini boats is to use the scooped-out flesh of the zucchini as part of the stuffing.

We used the same technique for our stuffed zucchini with ricotta, and you guys loved it!

To do so, it’s best to chop it up and cook it on a pan for a few minutes to remove excess moisture so that your boats won’t get wet and soggy.

We add lentils, canned tomatoes, herbs, and walnuts to make a satisfying, flavorful, pleasantly textured filling.

Quantities are in the recipe box at the bottom of the page.

Zucchini

We make this recipe with zucchini squash (courgette in British English).

Medium-sized squash is best for holding some filling, but it is not so big that it takes too long to cook in the oven.

This recipe is suitable for most zucchini varieties, including globe zucchini, yellow crookneck, yellow squash, yellow zucchini, and grey zucchini. Pick your favorite!

Lentils

We use lentils to replace the meat commonly used in stuffed zucchini boats (Italian sausage, ground beef, and ground turkey or chicken).

Canned lentils are the quickest. However, you can also use dry lentils and cook them yourself first.

Here’s our blog post on how to cook lentils; it’s easy, and you can do so in 15 to 30 minutes.

We recommend green and brown lentils as they keep their shape well.

You can replace lentils with beans, tempeh (see how to use it in this tempeh bolognese recipe), crumbled tofu (see how to use it in this tofu bolognese recipe), texturized vegetable protein (TVP), vegan meat replacements, and even mushrooms (see how to use them in this mushroom bolognese recipe).

Walnuts

Walnuts are great in this mixture because they add heart-healthy fats, wholesome plant-based protein, and texture to our filling.

Combined with the lentils, they make the filling hearty and meaty. But, of course, if you are allergic to nuts, you can leave them out.

Olive oil + Garlic + Onion

Soy sauce

Soy sauce adds a touch of umami (savory taste), richness, and meatiness to this mixture.

It helps create depth of flavor in meatless recipes. We use a reduced-sodium soy sauce.

Substitute tamari or coconut aminos to make the recipe gluten-free.

Tomatoes

Canned tomatoes are best for this zucchini boat recipe. We use crushed tomatoes, but you can also use tomato puree or passata, diced tomatoes, or marinara sauce.

Dry herbs

Salt + Pepper

To add flavor and make everything taste good. We use sea salt and freshly ground black pepper.

Cheese

Parsley

Sprinkle with chopped flat-leaf parsley just before serving. You can also use other fresh herbs such as cilantro, chives, dill, mint, basil, and finely sliced spring onions.

Lemon

We like to add a squeeze of lemon juice on top of our stuffed zucchini for an extra touch of freshness and acidity.

US cups + grams measurements in the recipe box at the bottom of the page.

1. Make the boats

Tip: It’s easiest if you hold the zucchini in your left hand and spoon out the flesh with your right hand. Try not to remove too much flesh. The zucchini boats should be sturdy enough to hold the filling without collapsing.

2. Make the filling

Preheat the oven to 400°F or 200°C.

In a large skillet, heat a tablespoon ofolive oiland gently fry the onion for 3 minutes. Then add garlic and chopped zucchini pulp and cook for5 minutes.

Add drained and rinsed lentils, chopped walnuts, crushed tomatoes, herbs, soy sauce, salt, and black pepper.

Simmer for 10 minuteson medium to low heat, stirring occasionally.

After 10 minutes, your filling should be rich, tasty, and thick. Taste and adjust for salt and spices.

3. Fill and Bake

Fill the zucchini shells with the lentil mixture and arrange them on a baking tray or baking dish.

Drizzle with olive oil and bake at 400°F or 200°C for about 25 minutes; sprinkle them with grated parmesan, and bake for 5 more minutes until the cheese melts.

Note: Baking time depends on zucchini size and your taste. If you like tender-crisp zucchini with some bite, then 25 minutes is enough. For softer zucchini, bake a little longer.

Sprinkle with freshly chopped parsley or other fresh herbs and optionally a squeeze of lemon juice.

• A fresh salad such as this easy tomato-cucumber salad, vegetable couscous, or panzanella salad.
• Pair with healthy grains and serve with a 5-minute couscous bowl, barley salad, or quinoa salad.
• Serve with bread such as garlic bread or tomato bruschetta.
• A serving of veggies such as grilled asparagus, grilled eggplant, or any of these vibrant vegetable sides.
• Drizzle with a tasty sauce, such as green goddess dressing, marinara sauce, vegan sour cream, chipotle sauce, tzatziki sauce, or tahini sauce.

Roasted zucchini with breadcrumbs

This Italian–inspired recipe for roasted zucchini is aromatic, juicy, and crispy.

It’s easy to make, and everyone at the table will love it.

Check out our roasted zucchini with breadcrumbs.

Add rice to the filling

Make ahead: this is an excellent recipe to make ahead as the zucchini boats keep well for a few days and also reheat pretty well in the microwave. So you can use them for meal prep and putlocks.

Refrigerator: store them in the fridge for 3 – 4 days. Keep them on a serving plate wrapped in film or an airtight container.

Reheat them in the microwave for about 2 minutes or in a preheated oven at 400°F or 200°C for about 10 minutes. Before reheating, you can add some extra grated cheese on top.