If I had my way, all year round would be Zucchini Season. This versatile vegetable does not get enough love, but these Vegan Stuffed Zucchini Boats might just change that. They’re filling enough to be a main dish, but would also shine as a side to any meal. And they’re a great way to use up extra zucchini from the garden. Serve with easy Vegan Italian Bread or Vegan Cheesy Italian Garlic Bread for a complete Italian-inspired meal.
You could also use the filling from this Vegan Stuffed Acorn Squash with Wild Rice for a different flavor.
For more Italian-inspired vegan recipes check out this Vegan Italian Wedding Soup, Vegan Cacio e Pepe, or add Italian flavors to any dish with my Homemade Italian Herb Mix.
Why You’ll Love Vegan Zucchini Boats
- Quick & Easy– Prep is under 15 minutes and this recipe will be on your table in under an hour – making it a perfect last-minute weeknight dinner option!
- Packed with protein – Each serving of this easy dish has 10 grams of protein!
- Customize your protein – Not a fan of seitan? No problem! Swap out the seitan for another protein-packed option like quinoa or lentils!
Ingredients
- Fresh zucchini – Choose large zucchini that are mostly straight if possible. This just makes the cutting process easier. This recipe will work with 2 large of 3 medium zucchini.
- Pasta sauce – You can use any kind you like – marinara sauce, tomato basil, etc.
- Seitan crumbles – Upton’s Naturals Italian Seitan is the brand I use. It is already flavored with delicious Italian spices, so it makes this recipe even easier!
- Vegan cheese – Mozzarella and parmesan are my go-to choices for this recipe. I feel they pair well the with Italian flavoring of the seitan, but feel free to get creative and add whatever cheeses you like!
- Optional: Add more herbs and spices like an Italian seasoning mix, garlic powder, onion powder, or even red pepper flakes for a kick. Top with fresh basil and parsley if desired.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Chef’s knife
- Cutting board
- Ice cream scoop or small spoon
- Large bowl
- Baking dish
- Aluminum foil
How to Make Italian Stuffed Zucchini Boats
This is a detailed step-by-step guide on how to make this full recipe including photographs. For the quick version, skip ahead to the recipe card below!
Preheat your oven to 350 degrees Fahrenheit.
Start by washing your zucchini and cutting off the stem. Next, cut them in half length-wise, and using a spoon or ice cream scoop, scoop out the meat of the zucchini, leaving at least 1/4 inch of flesh on all sides. Set the inner pulp aside and chop it finely.
Next, mix the chopped zucchini pulp with the seitan, tomato sauce, half of the vegan parmesan and all of the vegan mozzarella cheese. This will be your “stuffing”.
Place the cut zucchini halves into a baking tray or casserole dish. Then, stuff each zucchini half with the seitan mixture, adding more sauce on top if desired. If your zucchini are lop-sided, you can ball up some aluminum foil to prop them up and prevent them from tipping over in the baking dish.
Top each stuffed zucchini with the rest of the vegan parmesan cheese. Cover the baking dish with aluminum foil and place in the oven.
Bake covered at 350 degrees Fahrenheit for 25 minutes, then remove the foil and bake another 5 minutes. If the casserole dish you are using is broiler-safe, you can broil on high for 5 minutes to really melt and crisp up the vegan cheese until it is golden brown.
Top with fresh herbs or salt and black pepper if desired.
Serve and enjoy!
Variations
- Change up the protein – Swap the seitan for plant-based meat alternatives or another protein option like cooked brown lentils.
- Switch up the boat – Swap the zucchini for yellow squash or bell peppers for stuffing. Note that the cooking time will vary for different veggies.
- Make it spicy – Add chili powder, red pepper flakes, or a bit of cayenne pepper to add some heat to this recipe.
How to Store
- Fridge – Store leftovers in the fridge in an airtight container for up to 1 week.
More Tips
- Not Vegan? Use ground beef or turkey instead of seitan. Or use real cheese instead of plant-based.
- Gluten Free? Swap out the seitan for quinoa, brown rice, black beans, or lentils!
- Don’t Have Zucchini? Swap it out with any other squash – yellow, acorn, butternut, etc!
FAQ
Yes! You can add 1/2 cup cooked quinoa to the stuffing mixture. Make sure to add about 1/4 cup water or vegetable stock as well so the quinoa does not dry out the mixture while cooking.
Absolutely. For an oil-free option, swap the vegan cheese for a sprinkling of nutritional yeast instead.
Italian Stuffed Zucchini Boats
Equipment
- Aluminum foil
- Spoon or ice cream scoop
Ingredients
- 2 large zucchini
- 1 cup pasta sauce
- 4 oz Italian Seitan crumbles
- 4 oz Plant-based mozzarella
- 2 oz Plant-based parmesan
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 9" x 13" baking dish with aluminum foil
- Cut the zucchini in half length-wise and scoop out the flesh, leaving about 1/4" – 1/2" of flesh on all sides. Do not discard the scooped-out flesh.
- Mix the seitan, plant-based mozzarella, zucchini flesh, and pasta sauce in a medium bowl. Mix to combine.
- Place the hallowed zucchini into the baking dish. (Use crumpled aluminum foil surrounding the zucchini to prevent it from falling to one side.
- Fill the zucchini with the seitan mixture. Top with plant-based parmesan cheese.
- Bake uncovered at 350 degrees Fahrenheit for 30 minutes. Then broil on high for 5 minutes.
- Remove from the oven and enjoy!
Notes
- Use crumpled-up balls of aluminum foil to keep the filled zucchini from rolling to their side in the baking dish.
- Not Vegan? Use any ground or shredded meat you’d like instead of seitan. Or use real cheese instead of plant-based.
- Gluten Free? Swap out the seitan for quinoa, rice, or lentils!
- Don’t Have Zucchini? Swap it out with any other squash – yellow, acorn, butternut, etc!
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
Last Updated on February 27, 2025
Such a delicious meat-free main dish option!