I’m excited to share with you this easy to prepare zucchini boat recipe, I have been preparing quite a few zucchini recipes this season like my Vegan Zucchini Soup, Air Fryer Zucchini Chips, And Gluten-Free Vegan Zucchini Bread.

2 zucchini on a cutting board for zucchini stuffed shells

What Is A Zucchini Boat?

Zucchini boat is stuffed zucchini, the zucchini is cut into half lengthwise, then the flesh is scooped out and cooked along with other fillings then the cooked filling is added back into the zucchini shell, it is sometimes topped with cheese then baked. 

Vegan Stuffed Zucchini Boats

A zucchini plant produces an abundance of zucchini squash summertime and its so great to have a collection of flavorful recipes. This easy zucchini boat recipe is definitely a must-try, serve this incredibly flavorful recipe to your family and guests and they will keep coming back for more. Make sure to make a double batch. 

Zucchini Boats Ingredients

  • Zucchini
  • Olive Oil
  • Onion
  • Garlic
  • Red Bell Pepper
  • Chili Powder
  • Cumin
  • Paprika
  • Oregano
  • Tomato Paste
  • Pinto Beans
  • Vegan Bouillon
  • Water 
  • Cilantro
  • Salt to taste

Shell for zucchini boats in a casserole pan

How To Make Zucchini Boats?

  1. Preheat oven 400 degrees F. Cut the ends off, using a sharp knife cut zucchini into half and scoop out the flesh of the zucchini, leave about 1/4 inch of pulp.
  2. Chop the zucchini flesh and set aside. Place the zucchini shells in an 8×8 casserole pan, brush with olive oil, sprinkle with salt and set aside.
  3. Heat oil in a large skillet over medium-high heat, add onion, garlic, and red bell pepper. Cook until the onion is soft.
  4. Add zucchini pulp, Chili Powder, cumin, oregano, tomato paste, and stir. Add pinto beans, vegan bouillon cube, and water. Bring to a boil, reduce heat and simmer for 10 minutes. In the meanwhile prepare the cashew cheese sauce.
  5. To prepare the cashew cheese sauce, Place ingredients in a high-speed blender and process until smooth.
  6. Pour sauce in a medium saucepan and heat on medium-high heat until thickened stirring with a wire whisk.
  7. Fill the zucchini boats with pinto bean, spoon cheese sauce on top. Bake for 20 minutes in the oven. Remove from the oven and serve sprinkled with chopped cilantro.

Seasoned pinto beans filling for zucchini boats in a pot

Tips For Making Vegan Stuffed Zucchini Boat

  1. if your zucchini shell is not laying flat when you put it in the casserole dish, slice a piece of the skin off from the bottom of the shell lengthwise
  2. Yellow squash can be substituted for zucchini.
  3. You can top your stuffed zucchini with storebought shredded cheese instead of the cheese sauce recipe.
  4. You can substitute cooked black beans for pinto beans in the recipe. 
  5. You can add vegan burger crumbled or sauteed sausage to the filling. 

Other Stuffed Recipes To Try

Straight on view of egan zucchini boatss in an orange casserole dish,zucchini boats stuffed with seasoned pinto beans, vegan cheese sauce

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Overlay of vegan zucchini boatss in an orange casserole dish,zucchini boats stuffed with seasoned pinto beans, vegan cheese sauce

Vegan Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats are loaded with seasoned pinto beans, vegan cheese, this is an easy and flavorful recipe that uses up extra zucchini.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Mediterranean
Keyword: vegan zucchini boats
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 160kcal

Ingredients

  • 2 medium zucchini
  • 2 tablespoons olive oil divided
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1/4 cup red bell pepper
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1 tablespoon tomato paste
  • 3/4 cup cooked pinto beans or half of (15-ounce) can drained and rinsed
  • 1 vegan bouillon cube
  • 3 cups vegetable broth or water
  • 1 Scotch Bonnet pepper or 1/4 teaspoon Cayenne pepper
  • 1/4 teaspoon salt or to taste

Instructions

  • Heat oil in a large pot over medium-high heat, add onion, garlic, celery, green onion and cook until onion is soft and tender about 3 minutes.
  • Add pigeon peas, Italian seasoning, allspice, vegan bouillon, potato, sweet potato, carrots, tomato paste, and stir.
  • Add coconut milk, vegetable broth or water, Scotch bonnet pepper, and salt.
  • Bring to a boil, reduce heat to simmer for about 20 minutes or until vegetables are tender and stew is at the desired thickness.

Nutrition

Calories: 160kcal | Carbohydrates: 19g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.04mg | Sodium: 1149mg | Potassium: 545mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1373IU | Vitamin C: 37mg | Calcium: 51mg | Iron: 2mg