Vegan Stuffed Zucchini Boats

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5 from 8 votes

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www.theconsciousplantkitchen.com

These easy, stuffed zucchini boats with black beans are perfect for a healthy, low-carb Mexican dinner.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-stuffed-zucchini/ or scan the QR code here ➡️

Prep Time10

Cook Time20

Total Time30

Servings: zucchini boats

Calories: 116.2kcal

Author: Carine Claudepierre

Equipment

Ingredients

4 large Zucchini cut in halves lengthwise and deseeded
1 tablespoon Olive Oil
½ small Red Onion minced
½ small Red Bell Pepper deseeded, diced
1 can (15oz) Black Beans rinsed, drained, equivalent 1 1/4 cup cooked black beans
½ cup Corn Kernels canned or frozen
¾ teaspoon Garlic Powder
1 teaspoon Paprika
½ teaspoon Cumin
¼ teaspoon Chili Powder
½ teaspoon Oregano
¼ teaspoon Salt
⅓ cup Tomato Paste
⅓ cup Tomato Passata
¼ cup Vegetable Broth

To serve

1 Ripe Avocado diced
¼ tablespoon Spicy Salsa Sauce
¼ cup Coconut Yogurt
¼ cup Fresh Cilantro
¼ cup Corn Kernels

US Customary - Metric

Instructions

Prepare the zucchini

Preheat the oven to 400°F (200°C). Spray olive oil all over a large baking dish that fits the length of the zucchini. I used a 9-inch x 13-inch baking dish that will fit 8 medium zucchini halves.
Cut the zucchini in halves lengthwise, don't peel, don't cut sides, or the filling runs out when baked later.
Use a teaspoon to scoop out the flesh of the zucchini carefully. Don't go too deep, or you can break the zucchini halves. For tips, scroll up in this post to watch my step-by-step pictures.

Prepare the dish

Place each zucchini half next to each other on the baking dish. Sprinkle 1 teaspoon of salt all over the zucchini halves and set aside 20 minutes to 'sweat' the zucchini.
Meanwhile, cook the black bean filling. In a large skillet, warm olive oil, add the diced onions and cook for 1 minute until fragrant. Stir in diced red bell pepper, and cook for an extra 1-2 minutes until softened.
Stir in cooked black beans, corn kernel, and spices: garlic powder, cumin, oregano, paprika, salt, chili powder. Cook for 1 minute, stirring often.
Stir in tomato passata, vegetable broth, and tomato paste. Simmer for 5 minutes, occasionally stirring until the sauce has thickened.
Use a spoon to fill the hollowed zucchini boats with the vegan filling.
Cover the pan loosely with foil and bake for 10-15 minutes at 400°F (200°C) until the zucchini are cooked through.
Serve with basmati rice or quinoa on the side and top each zucchini half with diced avocado, cilantro, fresh coconut yogurt.

Nutrition