Vegetarian stuffed zucchini boats is a healthy and wholesome dish to enjoy as dinner which gets ready in 30 minutes. This is a no bake version of zucchini boats.
Healthy stuffed zucchini
Healthy and tasty vegetarian stuffed zucchini boats are simple yet delicious and flavourful dish loaded with a mix of spices and vegetables. Zucchini is such a versatile vegetable that it provides an endless options to stuff in it that goes well with the smooth and silky texture of the zucchinis and brings out the maximum flavours to delight individuals taste buds.
This hearty and wholesome dish is perfect for fall and it is an excellent main course with the goodness of a nutrients from vegetables and subtle spices. Those who love vegetables would surely love this super amazing dish.
No bake zucchini boats
Zucchini boats recipe call for baking them in oven. That’s usually because they have cheese that needs to be melted. Since I am not using cheese in this recipe I realised it’s not necessary to bake them, instead I scraped out the pulp from zucchini and cooked the hollowed zucchini on stove top griddle pan until tender then stuffed with cooked spicy vegetables, finally topped with toasted garlic and breadcrumbs, yogurt and tomato ketchup.
This vegetarian stuffed zucchini boats is an scrumptious and delicious dish to enjoy for dinner like other dishes such as kothu parotta, lemon rice, coconut rice.
How to make zucchini boats
Ingredients
1 cup = 240ml
Zucchini: 3
Oil: 2 tbsp
For Stuffing:
Oil: 1 tbsp
Cumin: 1/2 tsp
Onion: 1 large, finely chopped
Tomato: 1 small, chopped
Green pepper / Capsicum: 1/3 cup, finely chopped
Red Pepper / Capsicum: 1/4 cup, finely chopped
Yellow Pepper/ Capsicum: 1/4 cup, finely chopped
Garam Masala: 1 tsp
Chilli Powder: 1 tsp
Turmeric Powder: a pinch
Salt: as required
Coriander: handful, finely chopped
For Topping:
Oil: 1 tsp
Bread Crumbs: 1/2 cup
Garlic: 3 – 4 cloves, finely chopped
Yogurt: 2 tbsp (optional)
Tomato Ketchup: 2 tbsp (optional)
Instructions
Trim the ends of zucchini, slice it into two lengthwise and scoop out the pulp, chop it roughly and keep aside to use later for stuffing.
Pre heat griddle pan greased with oil on medium heat.
Place the zucchini on the griddle and cook for 3-4 minutes, then turn and cook for another 3 – 4 minutes or until tender.
Remove zucchini from griddle and drain over kitchen towel.
Heat oil in a pan over medium high heat.
Add cumin, once it splutters add onion, fry for couple of minutes or until onions are soft and translucent.
Now add mixed peppers, tomato, stir and cook for 3-4 minutes or until peppers are tender yet firm.
Finally add chopped zucchini pulp, turmeric powder, chilli powder, garam masala and salt, stir and cook for another 2-3 minutes or until all the moisture evaporates. Finally mix in coriander and turn off the heat.
To prepare topping, heat 1 tsp oil in a small pan (2nd pan) on medium low heat.
Add finely chopped garlic and fry until tender and fragrant.
Now add bread crumbs and fry for just a minute or until toasty stirring occasionally and turn off the heat.
Now spoon the vegetable mixture into hallow zucchini halves, sprinkle the toasted breadcrumb on top of each zucchini boat, finally top it with tomato ketchup, yogurt and coriander.
Enjoy vegetarian stuffed zucchini boats with garlic bread as side dish or just on its own.
Recipe Notes:
You may add tomato ketchup in vegetable stuffing while cooking as well.
For vegan version vegetarian stuffed zucchini boats, replace yogurt with vegan sour cream, coconut yogurt or just skip yogurt completely.
Adjust spices as per your personal preference.
You can add any vegetables of your choice, even mushrooms taste good.
You may use up left over subzi as stuffing in these little boats.
For gluten free version do not add breadcrumbs.
Toasted breadcrumbs gives nice crunchy texture to the dish, feel free to skip if it doesn’t suit your taste buds.
Vegetarian Stuffed Zucchini Boats
Ingredients
1 cup = 240ml
- 3 Zucchini
- 2 tbsp Oil
For Stuffing
- 1 tbsp Oil
- 1/2 tsp Cumin
- 1 big Onion finely chopped
- 1 small Tomato finely chopped
- 1/3 cup Green Pepper finely chopped
- 1/4 cup Red Pepper finely chopped
- 1/4 cup Yellow Pepper finely chopped
- 1 tsp Garam Masala
- Turmeric Powder a pinch
- 1 tsp Chilli Powder
- Salt a pinch
- handful Coriander Garam Masala
For Topping
- 1 tsp Oil
- 3-4 cloves Garlic finely chopped
- 1/2 cup Bread Crumbs
- 2 tbsp Yogurt optional
- 2 tbsp Tomato Ketchup optional
Instructions
- Trim the ends of zucchini, slice it into two lengthwise and scoop out the pulp, keep it aside to use later for stuffing.
- Pre heat griddle pan greased with oil on medium heat.
- Place the zucchini on the griddle and cook for 3-4 minutes, then turn and cook for another 3 - 4 minutes or until tender.
- Remove zucchini from griddle and drain over kitchen towel.
- Heat oil in a pan over medium high heat.
- Add cumin, once it splutters add onion, fry for couple of minutes or until onions are soft and translucent.
- Now add mixed peppers, tomato, stir and cook for 3-4 minutes or until peppers are tender yet firm.
- Finally add chopped zucchini pulp, turmeric powder, chilli powder, garam masala and salt, stir and cook for another 2-3 minutes or until all the moisture evaporates, mix in coriander and turn off the heat.
- To prepare topping, heat 1 tsp oil in a small pan on medium low heat.
- Add finely chopped garlic and fry until tender and fragrant.
- Now add bread crumbs and fry for just a minute or until toasty, stirring occasionally and turn off the heat.
- Now spoon the vegetable mixture into hallow zucchini halves, sprinkle the toasted breadcrumb on top of each zucchini boat, finally top it with tomato ketchup, yogurt and coriander.
- Enjoy vegetarian stuffed zucchini boats with garlic bread as side dish or just on its own.
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Notes
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