This recipe for Vegan Stuffed Zucchini Boats is an easy summer dinner that the whole family will enjoy! Stuffed with lentils, tomatoes, and fresh herbs, and topped off with a sprinkle of vegan parmesan!
In summer we are all craving light and fresh foods. And I think these vegan stuffed zucchini boats are the best thing to make when you want to serve a flavorful, yet bright meal.
I love zucchinis for how versatile they are! One day you can make zucchini brownies, the next day you can make zucchini boats. You can always find new and fun ways to enjoy them!
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Ingredients
- Zucchinis. Be sure to look for medium zucchinis, similar in size.
- Lentils. Canned lentils make this recipe speedy, but you can always cook yours from scratch.
- Tomatoes. Try to find tomatoes that are ripe, juicy, and sweet. You can also use chopped canned tomatoes if you can't find fresh ones.
- White onion & carrots. These aromatics are essential.
- Tomato paste. For depth, and a rich umami flavor.
- Spices. You will need ground cumin and coriander, as well as smoked paprika. Plus salt and black pepper, of course.
- Red pepper flakes. Optional, for heat.
- Fresh herbs. Basil and/or parsley brighten up this dish.
- Vegan cheese or regular. We like to use our homemade vegan parmesan, but you can use any cheese you like or omit it if desired.
- Oil. For cooking. We like olive oil, but any oil will do.
How To Make Vegan Stuffed Zucchini Boats
- Heat some oil over medium heat. Add the onion and carrots and cook for 5-6 minutes or until the onion gets translucent.
- Then, add the tomato paste, alongside the spices and cook for 1-2 minutes.
- Add the lentils, chopped tomatoes, water, salt, and black pepper, and bring to a boil. Simmer for 10 minutes or until the liquid is pretty much gone. Add fresh herbs and take off the heat.
4. Pre-heat oven to 350ºF (180ºC). Spray your baking dish with oil, or place a piece of parchment paper, to prevent sticking.
5. Slice zucchinis in half length-wise. Use a melon spoon or regular to scoop out the seeds. Then, fill them with the lentils mixture.
6. Bake for 25-30 minutes or until soft. I prefer my zucchini boats to have a slight bite, but if you like them softer, you'll need to cook for longer.
In the last few minutes of cooking, take the zucchini boats out of the oven. Top them with your favorite cheese, and return to bake for 5 more minutes.
Enjoy immediately! This recipe for zucchini boats can be enjoyed both warm and cold.
Storage
- Fridge: Let the zucchini boats cool completely. Transfer to a covered container. Store in a fridge for up to 3 days.
- Freezer: Let the zucchini boats cool completely. Transfer to a covered container. You may need to lay parchment paper between each layer, to prevent them from sticking. Freeze for 3 months. Thaw overnight before reheating.
- Re-heat Pre-heat the oven to 350ºF (180ºC). Add zucchini boats to a baking dish and bake for 10 minutes or until warm. If they were frozen, you will need to bake them for longer.
Expert Tips
- Use canned lentils to make this recipe faster.
- Top off with any cheese you like, either vegan or regular. We like to use parmesan or mozzarella.
- Make sure your zucchinis are equal in size so they bake evenly.
- It's important to choose tomatoes that are ripe and juicy. If you can't find good tomatoes, use chopped canned tomatoes.
What to Serve with Zucchini Boats
Roasted Sweet Potato Beet Salad
Vegan Zucchini Boats with Lentils
Equipment
- Oven
- Stovetop
Ingredients
- 1-2 tbsp olive oil, for cooking
- 1 small white onion, diced
- 1 medium carrot, diced
- 1 teaspoon salt, divided
- 1 teaspoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- 1 pinch red pepper flakes (optional)
- 1 cup chopped fresh tomatoes (or sub with chopped canned tomatoes)
- 1 15 oz can cooked lentils, rinsed and drained
- ¼ cup fresh herbs (such as basil or parsley)
- Freshly cracked black pepper
- 3 medium zucchini
- 1-2 tablespoon vegan parmesan or any other cheese you like such as mozzarella, cheddar, etc. (optional)
Instructions
- Heat 1-2 tablespoon oil in a small pot, or a cast-iron skillet over medium heat. Add onion, carrots, and ½ teaspoon salt and cook for 5-6 minutes, or until the onion is translucent.
- Add the tomato paste, ground cumin, ground coriander, and red pepper flakes (optional). Cook for 2 minutes.
- Next, add the chopped tomatoes, smoked paprika, lentils, salt, black pepper, and water and bring to a boil. Cook for 10 minutes or until no more liquid remains.
- In the meantime, pre-heat oven to Pre-heat oven to 350ºF (180ºC). Spray a baking dish with oil, or place a piece of parchment paper, to prevent sticking.
- Slice zucchinis in half length-wise. Use a melon spoon or regular spoon to scoop out the seeds. Then, fill them with the lentils mixture. Bake for 25-30 minutes.
- In the last 5-10 minutes (depending on the type of cheese you are using), take the zucchini boats out of the oven and top them off with your desired cheese. Return and continue baking until the cheese is golden and the zucchinis are soft but still have a slight bite. Serve either warm or cold.
Notes
- Fridge: Let the zucchini boats cool completely. Transfer to a covered container. Store in a fridge for up to 3 days.
- Freezer: Let the zucchini boats cool completely. Transfer to a covered container. You may need to lay parchment paper between each layer, to prevent them from sticking. Freeze for 3 months. Thaw overnight before reheating.
- Reheat: Pre-heat the oven to 350ºF (180ºC). Add zucchini boats to a baking dish and bake for 10 minutes or until warm. If they were frozen, you will need to bake them for longer.
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