You want a weeknight dinner that looks fancy, cooks fast, and doesn’t wreck your energy or your wallet? This is it.

These Vegan Stuffed Zucchini Boats are the “oh wow” dish that makes plants taste like a celebration. They’re loaded with flavor, texture, and color—no bland, sad vegetables here.

You’ll get crunch, cream, and a smack of spice in every bite. And yes, they’re easy enough to make on autopilot after a long day.

Why You’ll Love This Recipe

Big flavor, zero fuss: Savory, herby, slightly smoky filling with creamy finish.
No fancy tools.
Protein-packed: Uses lentils and walnuts for a hearty, satisfying bite—no one’s asking, “Where’s the meat?”
Weeknight-friendly: 40 minutes start to finish, most of it hands-off.
Meal-prep gold: Reheats like a dream and tastes even better the next day.
Allergy-flexible: Naturally vegan, easy to make nut-free and gluten-free.

Vegan Stuffed Zucchini Boats That Crush Cravings

Recipe by Wendy CarterCourse: Dinner, Vegan

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

Zucchini: 4 medium, firm, about 7–8 inches. The boat, the legend.
Olive oil: 2 tablespoons, divided, for sautéing and brushing.
Yellow onion: 1 small, finely diced.
Garlic: 3 cloves, minced.
Cooked brown lentils: 1 1/2 cups (or 1 can, drained and rinsed).The protein base.
Walnuts: 1/2 cup, finely chopped or pulsed. Adds meaty texture and fats.
Tomato paste: 2 tablespoons, for depth and umami.
Crushed tomatoes: 1/2 cup, to bind and brighten.
Smoked paprika: 1 teaspoon, for a subtle BBQ vibe.
Ground cumin: 1 teaspoon.
Dried oregano: 1 teaspoon.
Red pepper flakes: 1/4–1/2 teaspoon, to taste.
Fresh parsley or cilantro: 1/4 cup, chopped.
Lemon juice: 1 tablespoon, for lift.
Salt and black pepper: To taste.
Optional creamy finish: 1/3 cup vegan feta or cashew ricotta.
Optional crunchy topper: 1/4 cup panko or gluten-free crumbs tossed with 1 tsp olive oil.

Step-by-Step Instructions

Preheat and prep pans: Heat oven to 400°F (205°C). Line a baking sheet with parchment.
Hollow the zucchinis: Slice zucchinis lengthwise. Use a spoon to scoop out centers, leaving 1/4-inch walls. Chop 1/2 cup of the scooped flesh and set aside; discard excess or save for smoothies.
Season the boats: Brush cut sides with 1 tablespoon olive oil, sprinkle with salt and pepper, and place cut-side up on the baking sheet.
Quick pre-bake: Bake boats for 10 minutes to soften. This prevents soggy middles later. FYI, this step is clutch.
Make the filling: While boats bake, heat remaining 1 tablespoon olive oil in a skillet over medium. Sauté onion and chopped zucchini flesh for 3–4 minutes until softened. Add garlic; cook 30 seconds.
Build the flavor: Stir in tomato paste, smoked paprika, cumin, oregano, and red pepper flakes; cook 1 minute to toast spices.
Add body: Add lentils, walnuts, and crushed tomatoes. Simmer 3–4 minutes until thick and spoonable. Season with salt, pepper, lemon juice, and fold in herbs.
Fill and top: Spoon filling into pre-baked boats, mounding slightly. Top with vegan feta/ricotta if using. Sprinkle oiled panko for crunch.
Bake to finish: Return to oven for 12–15 minutes until zucchini is tender and topping is golden.
Garnish and serve: Add extra herbs, a squeeze of lemon, and a drizzle of good olive oil. Plate with a simple salad or quinoa.

How to Store

Fridge: Store in an airtight container up to 4 days.
Reheat at 350°F (175°C) for 10–12 minutes or microwave in 60-second bursts.
Freeze: Cool completely, wrap each boat tightly, and freeze up to 2 months. Thaw overnight and reheat in the oven for best texture.
Meal-prep tip: Keep crunchy toppings separate and add after reheating to avoid sogginess.

Why You’ll Feel Good Eating This

This meal nails the trifecta: fiber, protein, and healthy fats.

Lentils keep you full, walnuts support brain-boosting omega-3s (ALA), and zucchini delivers hydration and micronutrients without calorie overload. It’s balanced, energizing, and won’t leave you hunting for snacks an hour later.

Bonus: all that fiber supports a happy gut—science’s least sexy hero.

Nutrition Stats

Estimated per serving (2 halves): 340 calories
Protein: 15–18 g (lentils + walnuts + optional vegan cheese)
Carbs: ~34 g (mostly complex)
Fiber: 10–12 g
Fat: 16–20 g (olive oil, walnuts)
Sodium: Varies by added salt and vegan cheese; aim for under 600 mg
Key micros: Folate, potassium, vitamin C, manganese, iron

Numbers will vary based on brands and toppings, but this is a tight ballpark.

Recipe Fails to Watch Out For

Soggy boats: Skip the pre-bake and you’ll regret it. The quick roast sets the structure.
Watery filling: Don’t drown it in tomatoes.
The mixture should be thick enough to hold a spoon upright.
Undercooked zucchini: If your zucchinis are jumbo, add 5 minutes to the final bake.
One-note flavor: Taste your filling. Add lemon, salt, or herbs to brighten.
Don’t be shy.
Burnt topping: Panko browns fast. If it’s too dark, tent with foil for the last few minutes.

Mix It Up

Tex-Mex flair: Swap oregano for chili powder, add corn and black beans, finish with avocado and salsa.
Mediterranean vibe: Add chopped olives, sun-dried tomatoes, and oregano; finish with vegan feta and dill.
Nut-free: Replace walnuts with sunflower seeds or extra lentils for texture.
High-protein: Stir in crumbled extra-firm tofu or tempeh with the lentils.
Cheezy finish: Top with shredded vegan mozzarella in the last 5 minutes.
Gluten-free: Use GF breadcrumbs or skip and add toasted pepitas for crunch.

FAQ

Do I need to salt the zucchini first?

Not for this recipe.

The pre-bake pulls out just enough moisture and keeps the texture on point. Salting is optional if your zucchini is extra watery or very large.

Can I make these oil-free?

Yes.

Sauté with a splash of veggie broth, skip brushing the boats, and omit oiled panko. The texture won’t be as rich, but it still slaps.

What can I use instead of lentils?

Cooked quinoa, finely chopped mushrooms, or crumbled tempeh.

Keep the seasoning the same and adjust moisture with a bit more tomato or broth if needed.

How do I know when the zucchini is done?

It should be tender enough to cut with a fork but not collapsing. If you see lots of liquid on the tray, bake a few more minutes.

Can I prep these ahead?

Absolutely.

Assemble up to 24 hours ahead, cover, and refrigerate. Add crumbs and bake right before serving, adding 5 minutes to account for the cold start.

What should I serve with them?

A lemony arugula salad, roasted potatoes, or a scoop of herbed quinoa.

If you want a sauce, try tahini-garlic or a quick dairy-free pesto.

The Bottom Line

These Vegan Stuffed Zucchini Boats are the fast, flavorful, feel-good dinner you’ll actually make on repeat. They’re simple to build, wildly customizable, and secretly nutrient-dense.

Make them once and they’ll slide into your weekly rotation like they always belonged there. IMO, this is plant-based cooking at its most bulletproof—and most delicious.

Vegan Stuffed Zucchini Boats That Crush Cravings

Why You’ll Love This Recipe