Delightful Vegan Stuffed Zucchini Boats Recipe
40
min
302
Calories
10g
Fats
45g
Carbs
7g
Protein
Discover a scrumptious way to enjoy your veggies with this Easy Vegan Stuffed Zucchini Boats recipe. Packed with flavors and nutrients, it's a perfect side dish or light main course that's gluten-free, dairy-free, and totally vegan!
Ingredients:
Step 1: Prepare the Veggies
Start your culinary adventure by finely chopping one large red onion. Sauté the onion in a tablespoon of olive oil over medium heat until translucent and fragrant. This process brings out the sweetness in the onion, setting a flavorful base for the stuffing.
Pro Tip: Keep the heat on medium to avoid burning the onions, stirring occasionally.
Step 2: Prepare the Zucchinis
While the onion simmers, take this time to cut your zucchinis in half lengthwise. With a spoon, gently scoop out the insides, creating a 'boat'. This hollowed-out space is perfect for holding our delicious filling. Chop the scooped out zucchini flesh and set aside; we'll use this later to add texture and body to our stuffing.
Pro Tip: Using a melon scooper can make hollowing out the zucchinis easier.
Step 3: Prepare the Filling
Combine the chopped zucchini flesh with the sautéed onions, cooking until tender. In a separate pot, boil the diced potatoes in salted water until soft. After draining, mash the potatoes and add them to the zucchini and onion mix. Season with salt, pepper, and thine to taste. Preheat your oven to 350°F (180°C) and lightly grease a baking dish. If your zucchinis are particularly large or if you prefer a softer texture, you can pre-bake the empty zucchini boats for about 10 minutes before filling.
Pro Tip: Pre-baking the boats provides a softer texture, especially for larger zucchinis.
Step 4: Stuff and Bake
Generously fill the zucchini boats with the potato and vegetable mixture. Top each boat with diced tomatoes, bell pepper, and thin slices of red onion for a burst of color and flavor. Sprinkle with your favorite grated vegan cheese for a delightful cheesy crust. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly, and the zucchinis are tender.
Pro Tip: To ensure even cooking, place boats in the center of the oven.
Step 5: Serve and Enjoy
Once baked to perfection, remove the zucchini boats from the oven. Let them cool for a few minutes before serving to allow the flavors to meld beautifully. These vegan stuffed zucchini boats make a colorful and nutritious side dish or a light main course that's sure to delight. Serve warm and enjoy the harmony of flavors.
Pro Tip: Letting the boats rest for a few minutes makes them easier to handle and enhances the taste.
