These vegan stuffed zucchini boats make for a perfect meatless Monday treat! They are absolutely delicious, and with zucchini being their main ingredient they are also absolutely fabulous for you heathwise!
The health benefits of zucchini just touch the surface when it comes to all the goodness in these zucchini boats, because they are also jam-packed with other healthy ingredients, such as quinoa, blueberries, carrots, onion, celery, etc! In other words, not only will they make your tummy and tastebuds happy, but they will nourish your body in a great way while doing so!
Side note: When I made this, I made A LOT of filling, but was happily surprised when I realized that it can easily pass as a dish all on it’s own – so if you have extra filling when you make this, you’re in luck! There are plenty of ways to use it as leftovers for a really yummy meal.
VEGAN STUFFED ZUCCHINI BOATS
For the Quinoa:
- 1/2 cup quinoa
- 1 cup homemade vegetable broth
- 1 Tbsp apple cider vinegar
- 1/2 Tbsp fresh thyme
- 1/4 tsp sea salt
For the zucchini boats:
- 4 medium zucchini, washed
- 1 medium red onion, diced
- 1/4 tsp. garlic powder
- 1 medium carrot, diced
- 1 stalk of celery, diced
- 1 handful of greens like spinach, chard, beet greens etc. chopped
- 1/2-1 cup homemade vegetable broth (to cook with)
- 2 Tbsp. apple cider vinegar
- 1/2 Tbsp fresh thyme
- 1/4 cup pecans, chopped
- Two handfuls of blueberries
- Sea salt (optional)
- Fresh ground pepper (optional)
1. Fill a large pot with water and bring to a boil.
2. While waiting for pot to boil, in a small pot, add all the quinoa ingredients. Bring to a boil and then cover and reduce heat and cook for about 15 minutes. Remove from heat and fluff
3.) Add pecans and blueberries to the quinoa, and set aside.
4. Preheat oven to 375 F, and add zucchinis whole to the large pot of water and boil for 15 minutes until tender. Set aside on racks to cool.
5. Slice zucchinis in half and scoop out the middle seeds, leaving enough flesh to hold the zucchini together. Chop the flesh and set aside.
6. Meanwhile in a large skillet or wok add 1/2 cup vegetable broth and heat over medium high heat. When hot, add onions carrots and thyme. Sauté for 2 or 3 minutes and then add celery, some of the zucchini pulp, handful of greens, apple cider vinegar and garlic powder. Continue cooking until tender. Add more broth if needed to prevent sticking.
7. Combine the quinoa, blueberries and pecans mixture to the vegetable mixture, season with sea salt and pepper and gently mix together.
8. If desired sprinkle some sea salt lightly on the inside of the zucchini boats. Stuff the zucchini with filling mixture. Bake for 20-25 minutes until tender.
9. Serve warm.