Stuffed Zucchini Boats

Vegan Stuffed Zucchini Boats are a healthy, high-protein, and tasty plant-based dish. This vegan recipe works well for many events. Replace the zucchini with summer squash to enjoy the best taste and aroma. The filling of zucchini boats gives you a protein and fiber boost. This dish is ideal for those searching for a good and nutritious meal. Stuffed Zucchini Boats is a satisfying and wholesome supper that will keep you feeling full. Serve it with creamy and low-fat tzatziki dressing which takes the dish to the next level. Let’s prepare the recipe.

EQUIPMENT:

• Oven
• Baking tray
• Empty nonstick pan
• One large mixing bowl
• A sharp knife
• One spoon
• Food blender
• Serving plate

INGREDIENTS:

For the lemon herb quinoa:

• Raw hazelnuts half a cup
• Cooked quinoa 2 1/2 cups
• Chopped parsley 1/4 cup
• Crushed chives 2 tbsp
• 2 tablespoons of Chopped dill
• Crushed oregano 2 tbsp
• Lemon juice 1 tbsp, or to taste
• 2 tablespoons of olive oil
• Salt, to taste
• Crushed black pepper, to flavor

For Tahini dressing:

• One-fourth cup of tahini
• Lemon juice 1 tbsp
• Vegan-friendly red wine vinegar 1 tbsp
• Chopped garlic cloves 2
• Fresh basil 1/4 cup
• Fresh oregano 1 tsp
• One teaspoon of Dried thyme
• A pinch of salt
• A dash of black pepper
• Water 3 to 5 tablespoons

For Stuffing:

• Medium-sized zucchini 4

INSTRUCTIONS:

1. Heat the oven by adjusting its temperature to 350 degrees F.
2. Spray a 13 by 9-inch baking tray with a little oil and put it aside.
3. Next, put the hazelnuts in an empty pan on a moderate heat to remove its skin.
4. Roast until the skin begins to separate from the nut and turn brown.
5. After turning off the heat, place the nuts on a dish covered with paper towels.
6. Wipe the hazelnuts between the paper towel to get rid of the skin.
7. Next, chop the roasted hazelnuts and set aside.
8. Now, add herbs and quinoa to a large bowl.
9. Pour over chopped hazelnuts and mix well.
10. Then, add black pepper, olive oil, lemon juice, and salt to the same bowl.
11. Stir well so seasoning is combined well with hazelnuts.
12. Season it with more spices after tasting (if necessary).
13. Next, slice the zucchini horizontally after cutting off the tiny corners.
14. Then, remove the seeds with a spoon to create tiny boats.
15. The total amount should be eight.
16. Shift these boats to a baking tray.
17. Then, fill each boat with cooked hazelnut and quinoa.
18. Bake it for eighteen to twenty-seven minutes or until the zucchini is tender and the quinoa is beginning to turn gold.
19. Meanwhile, we will prepare the tahini dressing.
20. Add red wine vinegar, salt, lemon juice, black pepper, basil, dried thyme, oregano, garlic clove, and tahini to a food blender.
21. Pour over three tablespoons of water.
22. Now, grind it on high speed until a soft creamy texture appears.
23. Blend it again for several seconds.
24. The tahini dressing is ready. Set aside.
25. Remove the baked zucchini from the oven, and leave it for five minutes.
26. Shift these baked boats to a serving plate.
27. Pour tahini dressing over the zucchini.
28. The tasty Vegan Stuffed Zucchini Boats are ready to enjoy.

SERVING SUGGESTIONS:

• Serve the tasty zucchini boats with a vegan white bean salad or mixed green salad.
• Enjoy it with roasted potatoes, Brussels sprouts, sweet potatoes, or cauliflower.
• Pair the boats with green bean casserole, balsamic grilled tofu, air fryer frozen asparagus, boiled baby potatoes, and vegan pastina.
• Serve this dish with a vegan pesto sauce that consists of garlic, olive oil, and basil.
• Pair the stuffed zucchini with a Vegan lasagna, garlic and herb Focaccia, and a side of vegan Marinara sauce.
• Serve it with chickpea and spinach stew, cilantro lime rice, and a dollop of Tzatziki sauce.
• Enjoy this dish with chana masala, naan bread, and Saffron-inspired basmati rice.

TIPS:

• Select hard and medium-sized zucchini with a hint of sweetness for stuffed zucchini boats.
• Carefully remove the seeds from the zucchini to avoid holes.
• Maintain a small space between the filling and the zucchini’s top to accommodate expansion during cooking.
• Use nutritional yeast or vegan grated cheese to give the boats a nutty and cheesy flavor.
• Add some texture by incorporating chopped nuts, seeds, or breadcrumbs into the filling.
• Before baking, brush the stuffed boats with oil to obtain optimal color and freshness.

NOTES:

• You can dilute the tahini dressing by adding a little water if it is too creamy and sticky.

STORAGE INFORMATION:

Fridge:

• Store the remaining zucchini boats in the refrigerator for four to eight days.

Freezer:

• I won’t suggest freezing this dish.

Reheating:

• Reheat the stuffed zucchini boats in the microwave oven until hot.

FAQs:

Can I use different kinds of summer squash instead of zucchini?

• Yes, you can replace the zucchini with other summer squash varieties like pattypan or yellow crookneck.

Which technique works best to keep the zucchini from getting mushy?

• Simply salt and rinse the zucchini before stuffing and baking to keep them from getting too mushy.

How can I add additional flavor to the filled zucchini boats?

• Try adding various herbs and spices, like oregano, paprika, and cumin into the filling of the stuffed zucchini boats to enhance their flavor.

NUTRITIONAL INFORMATION/SERVING:

Serving size one baked zucchini boat for each person
Total quantity 8 servings
Total Calories 287 kcal
Carbohydrates 26 g
Dietary Fiber 6 g
Protein 9 g
Sugar 5 g
Total Fat 18 g
Sodium 22 mg
Iron 4 mg