Easy Vegan Zucchini Boats
Easy Vegan Zucchini Boats
Hearty yet light, these EASY vegan zucchini boats are seared then stuffed with flavorful marinara and our homemade vegan sausage, then baked until bubbly and tender. The ultimate side or main for Italian night. Just 10 ingredients required!
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Ingredients
ZUCCHINI
- 3 zucchini medium
- 1 tsp avocado oil if avoiding oil, omit
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp chili flakes
FILLING
- 2 tbsp olive oil or sub water but double the amount
- ½ cup brown onion diced
- 4 cloves garlic minced
- ¼ tsp chili flakes reduce or omit for less heat
- 1¼ cup vegan sausage see Easy Vegan Sausage recipe or sub for store bought
- 1 cup marinara see our Favorite Marinara recipe or sub for store bought
- 2 tbsp parmesan cheese vegan
FOR SERVING optional
- fresh basil
- 2 tbsp parmesan cheese vegan
- ¼ tsp chili flakes
Instructions
- Heat oven to 200° and set out a baking dish large enough to hold your halved zucchinis (as original recipe is written, a 9×13inch should be sufficient — or use a baking paper-lined baking tray).
- Halve zucchini lengthwise and use a spoon or measuring spoon to scoop out the seeds and some of the flesh (enough to comfortably fit ~1/2 cup of sauce and vegan sausage).3 zucchini
- Spray or brush the zucchini with a bit of oil (just enough to lightly coat all sides), and season each with salt, garlic powder, and chili flakes.1 tsp avocado oil, ½ tsp salt, ½ tsp garlic powder, 1 tsp chili flakes
- Heat a large skillet (we prefer cast iron) over medium-high heat. Once hot, lay the zucchini cut-side down (only as many as will fit comfortably at once), and cook for 2-3 minutes or until the edges appear browned. This will create more flavor and start to help soften the zucchini before baking. Once all zucchini have been seared (on the cut side), transfer to your baking dish cut-side up.
- To the same skillet over medium heat, add oil (or water), onion, garlic, and chili flakes and sauté for 3-4 minutes, or until slightly browned and translucent. Turn down heat if browning too quickly.2 tbsp olive oil, ½ cup brown onion, 4 cloves garlic, ¼ tsp chili flakes
- Add vegan sausage and crumble into small chunks with your spatula or wooden spoon so it cooks more evenly. Cook for 4-5 minutes, stirring frequently, or until the sausage has begun to brown and crisp up a bit. Turn off heat and set aside.1¼ cup vegan sausage
- Divide your marinara evenly between the zucchini boats and top with the sausage mixture. Then use a spoon to mix the two a bit (keeping the sausage mostly on top).1 cup marinara
- Sprinkle with vegan parmesan cheese and bake uncovered for 20-25 minutes (or until golden brown, crispy, and the squash is tender). Depending on the size of your squash and how tender you prefer it, you may need to bake longer.2 tbsp parmesan cheese
- Serve as is, or with additional vegan parmesan cheese and chili flakes. Fresh basil would also be a delicious garnish.fresh basil, 2 tbsp parmesan cheese, ¼ tsp chili flakes
- Best when fresh. Store leftovers up to 2-3 days and reheat in a 190° oven until hot. Not freezer friendly.
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Nutrition Per Serving
Calories: 203kcalCarbohydrates: 18.5gProtein: 5.8gFat: 13.1gSaturated Fat: 1.6gPolyunsaturated Fat: 3.45gMonounsaturated Fat: 7.2gSodium: 591mgPotassium: 599mgFiber: 4.6gSugar: 5.9gVitamin A: 521IUVitamin C: 27.22mgCalcium: 64.86mgIron: 1.75mg
Tried this recipe?Let us know how it was!
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