Vegan Zucchini Boats

I am not a chef by any means + don’t particularly enjoy cooking, so when I do cook it has to be easy + delicious. I always have the same veggies in stock — tomatoes, onions + bell peppers — so I’m always looking for ways to use those to make something new + yummy, that’s also easy + quick. In comes the zucchini boat!

Zucchini boats were first introduced to me at an Italian-based cooking class I took in Pioneer Square, one of the oldest neighborhoods in Seattle. When I think zucchini I usually think “ew, a fancy vegetable”, so it’s not something I’ve experimented with before. This meal was surprisingly simple + yummy, even though it was literally vegetables stuffed in a vegetable. I hope you enjoy!

Note: These “recipes” are not official by any means. I don’t have exact measurements + recommend that you make variations of your own!

Time

  • Prep time: 10-15 minutes
  • Cook time: 5 minutes
  • Bake time: 30 minutes
  • Total time: 50 minutes

Materials

  • Cutting board
  • Knife
  • Spoon
  • Cooking pan
  • Aluminum foil
  • Baking pan

Ingredients

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Gather the veggies!

Makes 4 boats. 1 serving = 2 boats.

  • 2 zucchinis
  • 1 tomato (I’m not a big fan, so add as you please!)
  • 1 onion
  • 1 bell pepper
  • 1 clove of garlic
  • Spinach
  • Ginger
  • As much cheese as you want (I had parmesan on hand)
  • Cooking oil (extra virgin or vegetable)

Prep

  • Set the oven to preheat at 375° F.
  • Chop up the tomato, onion, bell pepper, garlic + ginger.
  • Cut the zucchinis in half, hot dog style.
  • Take a spoon + scoop out the “meat” of the zucchini halves, leaving the shell.
  • Set the zucchini halves on an aluminum sheet on top of a baking pan.

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Cook

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  • Set the cooking pan on the stove + put the heat on high. Once the pan’s heated up a bit, put some cooking oil into the pan.
  • Let the oil heat up a bit + then add in the garlic + onions.
  • Add the tomato, bell pepper, garlic + spinach. Let it cook.
  • Once the veggie mixture cools down a bit, start stuffing it in the zucchini halves. Use it all up if you can.
  • Once the zucchinis are all stuffed, top them with everyone’s favorite — cheeeeeese!
  • Stick the baking pan into the oven + set your timer for 30 minutes. Adjust this time based on the oven you’re using.IMG_8079

Now….it bakes. Once the zucchini boats start browning, take them out + let them cool.

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Bon appetit! PS. You’re set for lunch tomorrow, too 😉

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