Vegan Zucchini Boats

I finally got on the stuffed zucchini train and made these vegan zucchini boats.  You can never have too many zucchini recipes right?  Especially when they are healthy zucchini recipes.  These vegan zucchini boats are super easy to make and only contain simple ingredients that you already have in your house.  I love recipes like that, don’t you?

Vegan Zucchini Boats - My Whole Food Life

Some foods are really hard to photograph.  This is one of them.  Even though the picture isn’t great, I promise the recipes is delicious.  I am slightly obsessed with sun-dried tomatoes these days.  In my opinion, the sun-dried tomatoes are what really makes this recipe delicious.  Every other bite you get the sweetness of the tomatoes.  It pairs very well with the onions and garlic.  Since I made this recipe with quinoa, it can be a complete vegan meal.

Vegan Zucchini Boats

Vegan Zucchini Boats

Prep Time 10 min Cook Time 40 min Serves 4 zucchini boats     adjust servings

A healthy vegan meal!



  1. Put the sun-dried tomatoes in a bowl with enough water to cover them. Soak for 30 minutes.
  2. Once they are done soaking, drain the water and dice them.
  3. Cut the zucchini lengthwise and scoop out the flesh to create the boat.
  4. Put the flesh on a cutting board and dice.
  5. Preheat oven to 350.
  6. In a large saute pan , on medium heat, add the olive oil, shallot and garlic. Cover and let cook a couple minutes. Stirring a couple times.
  7. Add the zucchini flesh, sun dried tomatoes, mushrooms, quinoa, balsamic vinegar and salt to the saute pan and let everything cook for another couple minutes.
  8. Place the zucchini boats on a lined baking sheet. Brush them with oil and then fill them with the mixture from the saute pan.
  9. Place the boats in the oven and cook for 30 minutes, or until the zucchini is tender.


Recipe Notes

These are best eaten right away. Store them in an airtight container. They should last a week in the fridge. Enjoy!


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16 thoughts to “Vegan Zucchini Boats”

  1. This has nothing to do with this post, but I had to share my little victory today...that you helped me achieve! Saw this awesome recipe for vegan ice cream sandwiches...but it used a lot (or what I consider a lot) of brown sugar - 1 cup for what might might be 6 sandwiches, and that was in addition to the maple syrup. Anyway, because of your recipes -- that all turn out amazing -- I decided to try to tweak the recipe. I used 1/2 cup of chopped dates soaked overnight. I soaked because the sugar was supposed to be "creamed" with the peanut butter. I just put everything in the freezer & the soaked dates "creamed" just fine with the peanut butter and made a GREAT ice cream sandwich (the cookie part was peanut butter flavored)! I think we all use a little refined sugar every now and then, but when it can be avoided and still result in a great dish, why not??!!?? Anyway, thank you for all the great recipes and the inspiration to create/tweak our own/others! I'm not very adventurous in the kitchen and tend to adhere strictly to recipes so this really is a big deal for me! :0) :0)
  2. Just made these and they were absolutely fabulous! I LOVE vegan meals that don't make you feel like there is something missing, and this is one of them!

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