Looking for the perfect way to use up that beautiful summer zucchini? These Vegan Stuffed Zucchini Boats are your answer! They’re bursting with a smoky, spicy filling of black beans, corn, and poblano peppers, all tucked into tender roasted zucchini shells and topped with melty dairy-free cheese. It’s a healthy, hearty, and incredibly satisfying meal that comes together in under an hour. Get ready to fall in love with your new favorite weeknight dinner!
Ingredients
• PREP: 30 minutesBAKE: 20 minutesOVEN: 400ºF / 200ºCMAKES: 2 servings
• 2 medium zucchini, about 8 ounces / 225 g each
• 1 teaspoon olive oil, 5 ml
• 1 fresh poblano chile pepper, seeded and finely chopped
• 1/4 cup finely chopped onion, about 40 g
• 2 cloves garlic, minced
• 1/2 cup fresh or frozen corn kernels, about 75 g
• 1/3 cup chopped tomato, about 65 g
• 1/3 cup canned no-salt-added black beans, rinsed and drained, about 60 g
• 1/2 cup shredded dairy-free Monterey Jack style cheese, 2 ounces / 56 g, divided
• 2 tablespoons snipped fresh cilantro, about 5 g
Instructions
1. Preheat your oven to 400°F (200°C). Trim the ends from the zucchini and slice each one in half lengthwise. Use a small spoon or melon baller to scoop out the pulp, leaving a 1/4-inch shell. Arrange the zucchini shells cut-side up in a shallow baking pan.2. In a large nonstick skillet, heat the olive oil over medium heat. Add the chopped poblano pepper and onion, and cook for about 6 minutes, stirring occasionally, until tender. Add the minced garlic and cook for 1 more minute until fragrant. Stir in the corn, tomato, and black beans. Cook for about 2 minutes, stirring, until everything is heated through. Remove the skillet from the heat and stir in 1/4 cup of the dairy-free cheese and the fresh cilantro.3. Carefully spoon the bean mixture evenly into the zucchini shells, packing the filling lightly and mounding it as needed. Sprinkle the remaining 1/4 cup of dairy-free cheese over the top.4. Bake, uncovered, for about 20 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
Nutritional Information
• PER SERVING (ESTIMATED): 243 cal., 9 g total fat (4 g sat. fat), 0 mg chol., 274 mg sodium, 31 g carb., 6 g fiber, 15 g pro.
Pro Tips
• When working with chile peppers, wear gloves to avoid skin irritation from their volatile oils. If you touch them with bare hands, wash your hands and nails thoroughly with soap and warm water.
• For zero waste, finely chop the scooped-out zucchini pulp and add it to the skillet with the onion and pepper to bulk up the filling.
• Adjust the spice level to your liking. For more heat, add a pinch of red pepper flakes or a finely chopped jalapeño to the filling.
• The filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. When you’re ready to eat, just stuff the zucchini and bake as directed for a super quick meal.
FAQ
Q: How can I add more protein to these vegan zucchini boats
A: This recipe already provides a good amount of plant-based protein from black beans. To increase it further, you can mix in 1/2 cup of cooked quinoa or lentils with the black bean filling. Serving the boats with a side of crumbled tempeh or seasoned tofu is another excellent way to create a more protein-rich meal.
Q: What can I substitute for the black beans or poblano pepper
A: If you don’t have black beans, you can easily swap them for an equal amount of pinto beans, chickpeas, or even cooked brown lentils. For the poblano pepper, a green bell pepper will provide a similar texture with a milder, sweeter flavor. If you want to keep the smokiness, add 1/4 teaspoon of smoked paprika to the filling.
Q: Can I make these stuffed zucchini boats ahead of time
A: Yes, this recipe is great for meal prep. You can prepare the filling up to 2 days in advance and store it in an airtight container in the refrigerator. Alternatively, you can fully assemble and bake the zucchini boats, let them cool, and store them in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Q: Is this recipe gluten-free
A: Yes, all the ingredients listed in this recipe are naturally gluten-free. It’s a healthy and delicious option for anyone following a gluten-free vegetarian or vegan diet.
