These Vegetarian Zucchini Boats are a healthy, flavorful, and colorful meal that transforms fresh zucchini into a delicious, cheesy, and protein-packed dish. Perfect for lunch or dinner, they’re satisfying yet light, making them ideal for vegetarians or anyone looking for a nutritious option.
Why You’ll Love This Recipe
You’ll love these zucchini boats because they’re easy to prepare, low in carbs, and full of Mediterranean-inspired flavors. They’re versatile, customizable, and a great way to use seasonal produce. Plus, they make a beautiful presentation for any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium zucchinis
1 tablespoon olive oil
1 cup chopped onion
1 cup diced bell pepper (any color)
2 cloves garlic, minced
1 cup cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
¼ cup chopped fresh cilantro
Directions
Preheat the oven to 400°F (200°C).
Cut each zucchini in half lengthwise and scoop out the center with a spoon to create “boats.” Set the scooped flesh aside.
Place the zucchini halves cut-side up on a baking sheet and brush them lightly with olive oil. Bake for 10 minutes to soften.
In a skillet over medium heat, heat olive oil. Add onion, bell pepper, and garlic; cook for 4–5 minutes until softened.
Stir in the scooped zucchini flesh, quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for another 5 minutes until well combined.
Remove from heat and spoon the filling evenly into the pre-baked zucchini boats.
Sprinkle cheddar cheese over the top.
Return to the oven and bake for 10–12 minutes until the cheese is melted and bubbly.
Use rice or couscous instead of quinoa for a different texture.
Swap cheddar for mozzarella, feta, or vegan cheese.
Add chopped tomatoes or olives for extra flavor.
For a spicy version, mix in diced jalapeños or hot sauce.
Storage/Reheating
Store leftover zucchini boats in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10–12 minutes or microwave for 1–2 minutes until heated through.
FAQs
1. Can I make these zucchini boats vegan?
Yes, simply use dairy-free cheese or omit the cheese entirely.
2. How do I prevent soggy zucchini boats?
Pre-baking the zucchini helps remove excess moisture and keeps them firm.
3. Can I use other vegetables in the filling?
Absolutely. Try mushrooms, spinach, or tomatoes for added nutrients.
4. Is quinoa necessary?
No, you can use cooked rice, bulgur, or lentils instead.
5. Can these be frozen?
Yes, freeze before baking; thaw and bake when ready to serve.
6. Do I need to peel the zucchini?
No, the skin helps hold the structure and adds nutrients.
7. What cheese melts best for this recipe?
Cheddar, mozzarella, or Monterey Jack work perfectly.
8. Can I grill the zucchini instead of baking?
Yes, grill them for a smoky flavor and reduce pre-baking time slightly.
9. Are these good for meal prep?
Yes, they reheat well and make an excellent make-ahead meal.
10. What can I serve with zucchini boats?
Pair them with a fresh green salad, roasted potatoes, or garlic bread.
Conclusion
Vegetarian Zucchini Boats are an easy, wholesome, and delicious meal that’s as beautiful as it is flavorful. Perfect for weeknights or meal prep, they bring together nutritious ingredients and satisfying taste in every bite.
These Vegetarian Zucchini Boats are a wholesome and delicious meal featuring tender zucchini filled with a savory mix of quinoa, black beans, vegetables, and spices, all topped with melted cheese and fresh cilantro.
Ingredients
4 medium zucchinis
1 tablespoon olive oil
1 cup chopped onion
1 cup diced bell pepper (any color)
2 cloves garlic, minced
1 cup cooked quinoa
1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
¼ cup chopped fresh cilantro
Instructions
Preheat the oven to 400°F (200°C).
Slice zucchinis in half lengthwise and scoop out the centers to form boats. Reserve the scooped flesh.
Place zucchini halves cut-side up on a baking sheet, brush with olive oil, and bake for 10 minutes.
Heat olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic for 4–5 minutes until softened.
Add reserved zucchini flesh, quinoa, black beans, corn, chili powder, cumin, paprika, salt, and pepper. Cook for 5 more minutes.
Spoon the filling evenly into the pre-baked zucchini boats.
Top with shredded cheddar cheese.
Return to the oven and bake for 10–12 minutes, until cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve warm.
Notes
Use rice, couscous, or lentils instead of quinoa if preferred.
Swap cheddar for mozzarella, Monterey Jack, or vegan cheese.
Add jalapeños or hot sauce for a spicy kick.
Include chopped tomatoes or olives for added flavor.
Store leftovers in the fridge for up to 3 days and reheat before serving.
