Vegan Stuffed Zucchini Boats | Clear Inexperienced Easy

Vegan Stuffed Zucchini Boats | Clear Inexperienced Easy

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For a straightforward weeknight dinner, make this Vegan Stuffed Zucchini Boat recipe. They’re made with a scrumptious stuffing of marinara sauce, quinoa, and chickpeas for plant-based protein. This dish is gluten-free, dairy-free, and egg-free.

Vegan Vegan Stuffed Zucchini Boats
Photograph: Kirsten Nunez

For a scrumptious strategy to get pleasure from summer time squash, make these Vegan Stuffed Zucchini Boats.

This recipe options baked zucchini stuffed with chickpeas, quinoa, and marinara sauce. The combo is each hearty and nutritious, making it excellent for a straightforward weeknight meal.

Plus, if you happen to’re on the lookout for methods to make use of overgrown zucchini from the garden, this recipe will get the job carried out. You too can simply use average-sized zucchini from the grocery retailer.

Both method, these Vegan Stuffed Zucchini Boats are positive to please. Serve them with garlic bread and Vegan Parmesan Cheese for a comforting home made meal.

Key Elements

Ingredients for stuffed zucchini boats
  • Zucchini. The zucchini is the star of this recipe. You should utilize medium-sized or overgrown zucchini from the backyard, relying on what you may have entry to.
  • Chickpeas. Chickpeas, or garbanzo beans, supply plant-based protein. Should you use canned chickpeas, don’t overlook to avoid wasting the chickpea water and make vegan chocolate mousse.
  • Quinoa. Quinoa provides wholesome carbs and plant-based protein. No quinoa available? Use brown rice or one other grain, like farro.
  • Marinara sauce. Use home made or store-bought marinara sauce. Alternatively, you may as well use pasta sauce.

The way to Make Vegan Stuffed Zucchini Boats

These vegan stuffed zucchini boats are simple to make and customise. On the lookout for the printable recipe? Scroll all the way down to the underside of this put up. Right here’s the way to make this dish:

Cutting and scooping zucchini on a cutting board
  1. Preheat the oven to 400°F. Minimize the zucchini lengthwise with a pointy knife.
  2. Utilizing a spoon, scoop out the seeds. Take away sufficient zucchini flesh to create a concave. Save the flesh for an additional recipe.
  3. Line a big baking sheet with parchment paper. Place the zucchini on the sheet, then brush every half with oil. Sprinkle with salt and pepper. Bake for 20 minutes or till the zucchini are nearly cooked and simply pierced with a fork. In case your zucchini are very massive, you could must bake them for greater than 20 minutes.
  4. Whereas the zucchini are baking, add oil to a small skillet. Prepare dinner the onions for five to 7 minutes or till tender and translucent. Add the garlic and cook dinner for an additional 30 seconds.
  5. In a big bowl, mix the chickpeas, quinoa, marinara, onion-garlic combination, chopped basil, thyme, and dietary yeast. You too can add salt and pepper, relying on the flavour of your sauce.
  6. Scoop the combination into the zucchini boats. Return to the oven and bake for an additional 5 minutes, or till the stuffing is heated by way of. Prime with vegan Parmesan cheese and chopped recent basil, then serve.
Process for making stuffed zucchini boats: sautéing onions, mixing ingredients, and stuffing zucchinis

Recipes Suggestions, Variations, and Substitutions

  • Add an additional kick. Should you want extra spicy flavors, add pink pepper flakes to the stuffing combination.
  • Use one other grain. Quinoa is only a suggestion. Be at liberty to make use of brown rice, farro, or barley. You too can omit it fully and add one other 1/4 cup (or so) of chickpeas.
  • Add completely different herbs. Along with basil and thyme, attempt utilizing oregano, parsley, or each.
  • Re-use leftover stuffing. You may need some stuffing leftover, relying on the scale of your zucchini. Attempt pairing the leftover combination with vegan gnocchi or extra quinoa.
  • Re-use the zucchini flesh. Sauté the zucchini to scale back its water content material, then toss it right into a quiche or vegan omelet. You possibly can even toss the cooked zucchini flesh proper again into the stuffing combination.
  • Use a special sauce. These zucchini boats would style wonderful with a vegan vodka sauce.
Vegan Stuffed Zucchini Boats on a plate with marble background
Photograph: Kirsten Nunez

Often Requested Questions

Can I retailer leftover Vegan Stuffed Zucchini Boats?

Sure. Retailer leftover zucchini boats in an air-tight container within the fridge. Take pleasure in them inside 3 days.

Can I freeze them?

We wouldn’t suggest freezing this recipe. Zucchini comprises numerous water. Between the zucchini and the sauce, defrosting the boats would possibly make them mushy.

Can I omit the chickpeas?

Undoubtedly. You should utilize extra quinoa, one other bean, vegan sausage crumbles — or the entire above. Be at liberty to experiment.

Serving Recommendations for Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats

Zucchini Boats

  • 4 medium zucchini or 2 extra-large zucchini
  • 1 tablespoon avocado oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon floor black pepper

Chickpea Stuffing

  • 1 cup canned chickpeas drained and rinsed
  • 1/2 cup cooked quinoa
  • 1 tablespoon avocado oil
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 cup marinara sauce or pasta sauce
  • 1/2 to 1 teaspoon salt relying in your sauce
  • 3 tablespoon recent basil chopped, plus extra for topping
  • 3 sprigs thyme non-compulsory
  • 1 tablespoon dietary yeast
  • Vegan Parmesan cheese for topping (non-compulsory)
  • Preheat the oven to 400°F. Minimize the zucchini lengthwise with a pointy knife.

  • Utilizing a spoon, scoop out the seeds. Take away sufficient zucchini flesh to create a concave. Save the flesh for an additional recipe.

  • Line a big baking sheet with parchment paper. Place the zucchini on the sheet, then brush with oil. Sprinkle with salt and pepper. Bake for 20 minutes or till the zucchini are nearly cooked and simply pierced with a fork.

  • Whereas the zucchini are baking, add oil to a small skillet. Prepare dinner the onions for five to 7 minutes or till tender and translucent. Add the garlic and cook dinner for an additional 30 seconds.

  • In a big bowl, mix the chickpeas, quinoa, marinara, onion-garlic combination, chopped basil, thyme, and dietary yeast. You too can add salt and pepper, relying on the flavour of your sauce.

  • Scoop the combination into the zucchini boats. Return to the oven and bake for an additional 5 minutes, or till the stuffing is heated all through. Prime with vegan Parmesan cheese and chopped recent basil.

  • In case your zucchini are very massive, you could must bake them for greater than 20 minutes.
  • Be at liberty to make use of brown rice, farro, or one other grain rather than quinoa.
  • You too can add parsley or oregano to the combination.
  • For a spicier dish, add pink pepper flakes to the stuffing.
  • Retailer leftovers in an air-tight container within the fridge for as much as 3 days.
  • Dietary data for this recipe is an estimate mechanically calculated by the Spoonacular meals database and doesn’t embrace non-compulsory components.
Cutting Board

Slicing Board

Energy: 228kcal | Carbohydrates: 30g | Protein: 9g | Fats: 9g | Saturated Fats: 1g | Sodium: 924mg | Potassium: 971mg | Fiber: 8g | Sugar: 11g | Vitamin A: 786IU | Vitamin C: 44mg | Calcium: 80mg | Iron: 3mg


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