Vegan Zucchini Boat - Namely Marley

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Vegan Zucchini Boat allows you to enjoy a healthy and satisfying meal. This recipe fills zucchini boats with a delicious and flavorful mix of black beans, vegetables, and spices. It’s a hit for a Meatless Monday meal or whenever you want a light and healthy dinner.

Cheese-topped zucchini boats sit in front of a salad on a plate.

I love zucchini for dinner. Take this vegan zucchini lasagna, for example. Delicious! I know zucchini boats are popular, but I had a question, can I make stuffed zucchini boats vegetarian?

The answer is yes! And this vegan zucchini boat recipe is a delicious dish that’s perfect for a light and healthy dinner.

How do you make vegan zucchini boats? Hollow out the zucchini and fill with a flavorful mixture of veggie crumble, black beans, and cheese. See the recipe card below for the complete recipe.

the main ingredient

Here are the ingredients you will need for this recipe:

zucchini – You will need six medium zucchinis. You want them to be identical in size.
olive oil— We will brush the inside of the scooped zucchini with olive oil.
Aromatics – Let’s use both onion and garlic for lots of flavor.
Veggie crumbles – You can use store bought or homemade veggie crumble.
Seasoning — Some taco seasoning and bouillon to taste. You can substitute soy sauce for the bouillon.
the sauce — Combining chunky salsa with enchilada sauce adds texture and flavor.
black beans – Add fiber and protein with some black beans.
corn – Add pops of color and flavor with frozen corn. Alternative drained canned corn.
Cheddar slices – Add slices of cheddar for the best cheesy topping.

Looking down the ducchini boat in a baking dish.

Why this recipe is a winner

fun — you want to wait for food, and these zucchini boats bring smiles around the dinner table.
simple — Keep it simple with these boats ready in no time!
Love food preparation – Make these boats over the weekend and enjoy the leftovers throughout the week.

Serving advice

Make this vegan stuffed zucchini boat recipe and serve with a side of your choice. This is a great option for a Meatless Monday meal or any day when you want a light and healthy plant-based dinner. Enjoy!

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 7 days. They can be frozen in a freezer-safe container for up to 2 months. Transfer them to the fridge overnight to thaw, then reheat in the microwave.

Looking at the cheesy zucchini boat in a baking dish.

Low-Calorie Dinner

These vegan zucchini boats with black beans clock in at about 300 calories. Here are more recipes for low-calorie, plant-based dinners:

Close-up of vegan zucchini boats on a plate.

Cook modePrevent your screen from going dark

Preheat oven to 400°F/200°C. Spray a 9×13 baking dish with vegetable cooking spray.
Preparing the zucchini: Place zucchini on a cutting board and cut in half lengthwise. Cut off the stem ends. Then use a spoon to scoop out the flesh of the zucchini, leaving some of the flesh along the border of the zucchini.
Place zucchini in prepared baking pan. Drizzle 1 teaspoon of oil over them and rub the oil into the meat. Sprinkle them with salt and pepper. Bake for 5 minutes, then remove and set aside.
Filling: Heat remaining olive oil in a saucepan until shimmering. Add onion and cook until softened, about 5 minutes. Add the garlic and cook for a minute. Then add the veggie crumble and cook for another 1 to 2 minutes. Stir salsa, black beans and corn into pan and cook until cooked through. Boil for 5 minutes.
Stuff the zucchini skins: Spoon filling mixture into zucchini boats.
Top with cheddar slices.
bake: Bake for 20 to 25 minutes, until the cheese is melted and the zucchini is tender. Garnish with fresh chopped herbs like cilantro.

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Don’t put too many zucchini in one pan. Add them to a second pan without crowding them.
If you have leftover filling, add it to baked potatoes, lettuce wraps, and more.

Veggie crumbles

You can substitute store-bought veggie crumble, homemade vegan ground beef, or cooked and drained quinoa.

The nutritional information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist consultation.

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