Stuffed Zucchini Boats

When zucchini is in season, I’m all about it. I LOVE finding new, creative ways to use this versatile summer veg. This time, I decided to cut ’em in half and scoop out the tender insides to create a vessel for a deeply savoury, protein-packed filling. Lentils and aromatic veggies are simmered away in tangy marinara sauce, stuffed into these cute little zucchini boats, topped with vegan mozzarella, and baked.

When you pull them out of the oven, the zucchini is so tender and juicy, the flavours of the filling so full and rich, and the vegan cheese a perfect, melty golden-brown. Not only are they super fun to make, but these bad boys look like they belong in a food magazine. And no one needs to know the recipe only costs you less than 30 minutes of active kitchen duty. 😉

Here’s Why Stuffed Zucchini Belongs On Your Dinner Table

I’ve been making these zucchini boats on repeat all summer long. Here’s why they’ve become such a staple in my household:

• I just think this recipe is really fun to make. Using zucchini as a vessel for a flavour-packed filling feels so crafty. Visually, they’re super unique and impressive as well. Your guests will love ’em.
• These zucchini boats transport me to some peaceful villa in Tuscany. There’s something about the rich, savoury flavours of classic marinara combined with the melty, gooey goodness of vegan mozzarella and the Italian-inspired herbs.
• These zucchini boats are packed with plant-based protein and fiber. Whether you’re enjoying them as an entrée or a hearty side dish, they’re great fuel for whatever you’ve got going on that day.

Notes on Ingredients

Here’s what you’ll need to make these easy stuffed zucchini boats. Please see the recipe card below for precise measurements.

Zucchini Boats

• Zucchini – Make sure your zucchini are large enough to stuff. At the same time, don’t select massive zucchini. If they are too big, they often have a sort of mealy texture.
• Olive oil – Avocado oil or refined coconut oil would also work.
• Seasonings – Fine sea salt and freshly ground black pepper.

Lentil Filling

• Olive oil – Or avocado oil or refined coconut oil.
• Yellow onion – Diced. Red onion or a couple of shallots would also do the trick.
• Garlic – Finely minced. Garlic powder will work in a pinch.
• Button mushrooms – Chopped. Cremini mushrooms are a fine substitution.
• Seasonings – Italian seasoning, smoked paprika, onion powder, fine sea salt, and freshly ground black pepper.
• Cooked lentils – Green or brown lentils are best here. You could use cooked quinoa or crumbled tempeh instead.
• Marinara sauce – Grab some from the store or try my Homemade Marinara Sauce or this Homemade Tomato Sauce.
• Nutritional yeast – I love the savoury depth the nutritional yeast delivers.

Topping

• Vegan grated mozzarella – Find it in the plant-based dairy section of your grocery store or consider making your own vegan cheese. My Vegan Parmesan or this Vegan Feta would be great.
• Fresh parsley – To add some bright, fresh flavour and colour. If you’d like to use other fresh herbs, you can. Thyme, basil, or even dill would be fun.

How to Make Stuffed Zucchini Boats

Alright, time to tie on that apron. Here’s a quick look at how to make these lentil-stuffed zucchini boats. You’ll find more detailed instructions in the recipe card below.

Make the zucchini boats

• Preheat the oven. Preheat the oven to 400°F (200°C) and line a 9×13-inch (23x33cm) baking dish with parchment paper.

• Prep the zucchini. Wash the zucchini, then pat dry and trim off the stem and bottom ends. Slice each zucchini in half lengthwise and scoop out the soft centre, leaving a 1/4-inch (6mm) border.
• Season. Arrange the zucchini boats cut-side up on the baking dish, brush with olive oil, and season with salt and pepper.

Make the lentil filling

• Sauté. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened. Add the garlic and sauté until fragrant. Add the mushrooms and sauté for 7–8 minutes.
• Season. Stir in seasonings and sauté for 30 seconds.
• Simmer. Stir in the lentils, marinara sauce, and nutritional yeast, bring everything to a simmer, and cook for 5–7 minutes, stirring occasionally.
• Adjust. Taste and adjust seasonings as needed.

• Stuff the zucchini boats. Load an equal amount of filling into each zucchini boat and sprinkle with vegan mozzarella.
• Bake. Bake for 20–25 minutes*.
• Rest. Let the zucchini boats rest on the counter for a few minutes.
• Serve. Garnish with the chopped fresh parsley, and serve warm.

*If you’d like firmer zucchini boats, you can bake for just 20 minutes, rather than 30.

Recipe Tips

• Zucchini size matters. You need your zucchini to be large enough to stuff with your filling but not too large. Too-large zucchini tend to be sort of mealy and won’t hold up as well to baking.
• Choose similar-sized zucchini. You want all of your zucchini to be roughly the same size so they cook evenly.
• Leave a border. When scooping the tender inside of the zucchini out, be sure to leave roughly a 1/4 inch border (6mm). If you scoop too deeply (and/or pierce the skin), the zucchini boat won’t hold the filling properly.
• Check for doneness. You’ll know your zucchini boats are ready to take out of the oven when the zucchini itself pierces easily with a fork, but still holds its shape. The vegan cheese should also appear melty and slightly golden brown*.
• Don’t skip the rest. Let the zucchini rest for about 5 minutes before serving. This will give the filling a chance to set a bit so it doesn’t run.

*Different brands of vegan cheese melt/brown up differently. Keep that in mind when checking for doneness.

Easy Variations

• Lentil swap. Not a big lentil person? That’s fine. You can swap the lentils for cooked quinoa or finely crumbled tempeh.
• Try a different sauce. If you’d like to use something other than marinara in the filling, go for it. My Arrabbiata Sauce would be a fun, spicy alternative. You could also try my Basil Pesto or this Parsley Pesto. Just note that pesto has a lower moisture content, so you won’t want to simmer the sauce for as long. You can also add a little veggie broth to keep the filling from drying out.
• Use a different vegan cheese. I like the mozzarella here because it sort of goes with the Italian-inspired feel. That said, you could use a different vegan cheese. My Vegan Parmesan or this Vegan Feta would be great.
• Tuscan boost. For a slightly different (still Italian) feel, swap the mushrooms out for sundried tomatoes and use chopped fresh basil instead of parsley. I might opt for a Vegan Parmesan instead of mozzarella here, too.

Serving Suggestions

Sometimes I’ll serve these zucchini boats as an entrée. Sometimes, I’ll serve them as a side dish. Either way, they are pretty fabulous. If I’m serving them as an entrée, I’ll usually pair them with some Homemade Focaccia or this easy Roasted Garlic Bread and a simple salad. My Strawberry Panzanella Salad has had my heart lately, so has this Easy Vegan Caesar Salad.

As a side dish, lentil-stuffed zucchini boats are awesome when served alongside my Vegan Chicken Parmesan, this Eggplant Parmesan, my hearty Vegan Lasagna, or really any Italian-inspired main that suits your fancy.

Storing and Reheating Leftovers

• Refrigerator: Store fully cooled leftover stuffed zucchini boats in an airtight container in the fridge for up to 4 days.
• Freezer: You can also freeze fully cooled zucchini boats. Seal them in an airtight, freezer-safe container and store them in the freezer for up to 3 months. Thaw in the fridge before reheating.
• To reheat: Spread your leftover zucchini boats, filling-side up, over a sheet pan lined with parchment paper and bake at 350°F (175°C) for 10–15 minutes or until heated through. You can also microwave leftovers in 30-second intervals until warm.

More Zucchini Recipes

As zucchini season comes to a close, make the most of it with these recipes:

• Lemon Garlic Grilled Zucchini
• Gluten-Free Vegan Zucchini Fritters
• Pesto Zucchini Noodles with Burst Cherry Tomatoes
• Easy Vegan Zucchini Bread
• Vegan Zucchini Muffins

Enjoy friends! If you make these stuffed zucchini boats, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!