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?
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
A healthy vegan meal!
Ingredients
- 2 large zucchini
- 1 cup cooked quinoa
- 1/2 cup sun-dried tomatoes
- 4 button mushrooms diced
- 1 shallot diced
- 2 cloves garlic minced
- 2 T olive oil
- 2 T balsamic vinegar
- sea salt to taste
Instructions
- Put the sun-dried tomatoes in a bowl with enough water to cover them. Soak for 30 minutes.
- Once they are done soaking, drain the water and dice them.
- Cut the zucchini lengthwise and scoop out the flesh to create the boat.
- Put the flesh on a cutting board and dice.
- Preheat oven to 350.
- 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.
- 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.
- Place the zucchini boats on a lined baking sheet. Brush them with oil and then fill them with the mixture from the saute pan.
- 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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