Vegetarian stuffed zucchini boats are 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 dishes loaded with a mix of spices, fresh herbs and vegetables. Zucchini is such a versatile vegetable that it provides endless options for stuffing.
The stuffing goes well with the smooth and silky texture of the zucchinis and brings out the maximum flavours to delight an individual’s taste buds. It is one of the best meatless recipes that even a meat lover can’t resist asking for more.
This hearty and wholesome dish is perfect for fall and it is an excellent main course with the goodness of nutrients from vegetables and subtle spices. Those who love vegetables would surely love this super amazing dish. It is a simple recipe made with basic ingredients that the whole family would love it.
No bake zucchini boats
Zucchini boats recipe calls for baking them in the 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 a stove top griddle pan until tender, then stuffed them with cooked spicy vegetables, finally topped with toasted garlic and breadcrumbs, yogurt and tomato ketchup.
These vegetarian stuffed zucchini boats are a scrumptious dish to enjoy for dinner, like other dishes such as kothu parotta, lemon rice, coconut rice.
Ingredients
Zucchini: 3
Olive oil: 2 tbsp
For Stuffing:
Olive oil: 1 tbsp
Cumin seeds: 1/2 tsp
Red onion: 1 large, finely chopped
Fresh tomato: 1 small, chopped
Green bell pepper / Capsicum: 1/3 cup, finely chopped
Red bell pepper / Capsicum: 1/4 cup, finely chopped
Yellow bell 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)
How to make stuffed zucchini boats
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 little 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 the griddle and drain over the kitchen towel.
Heat oil in a pan/ large skillet over medium-high heat.
Add cumin, once it splutters add onion, and fry for a 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 scooped zucchini flesh, turmeric powder, chili 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 the heat off.
To prepare the topping, heat 1 teaspoon 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.
Arrange zucchini shells on a baking sheet.
Now spoon the vegetable mixture into hallow zucchini halves (zucchini shells), 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 a side dish or just on their own.
Variations and Substitutions
For the vegan version of vegetarian 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 fresh veggies of your choice such as yellow squash, summer squash, and even mushrooms make a good addition.
You may use up leftover subzi as stuffing in these little boats.
For the gluten-free version do not add breadcrumbs.
Toasted breadcrumbs give a nice crunchy texture to the dish, feel free to skip it if it doesn’t suit your taste buds.
Feel free to use marinara sauce, hidden vegetable pasta sauce or tomato sauce for added flavour. Skip fresh tomatoes and add the sauce as a topping instead of ketchup.
Boiled chickpeas, kidney beans or black beans are a great way to add protein to the meal.
I use olive oil for cooking, feel free to use any cooking oil of your choice.
Red onion adds a lovely flavour and colour to the dish. however, any onion that you have on hand could be used such as white or yellow onion.
Indian spices are available in the south Asian grocery store. Alternatively, use black pepper powder along with Italian seasoning, taco seasoning or any other spices that you have on hand instead of Indian spices.
Tips and Tricks
For best results, pick tender zucchinis to make this delicious vegetarian dish. You could make a light dinner recipe with smaller zucchini with fewer stuffings.
Adjust spices as per your personal preference.
Serving suggestions
Delicious zucchini boat makes a fabulous meal along with simple side dishes such as baked potato wedges, air fryer sweet potato wedges, maple roasted carrots or roasted baby potatoes.
The perfect way to enjoy this vegetarian stuffed zucchini recipe is to pair it with a simple salad such as chickpea salad, corn cucumber tomato salad or cucumber salad.
This is one of the healthy recipes to enjoy as a low-carb dinner. Medium large zucchini with stuffing makes a full meal itself.
Storage
If you are planning this vegetarian zucchini boat recipe as a part of a weekly meal or a party, prep vegetables and store them in the fridge until ready to cook. The best way is to store them separately.
On the day you plan to serve, cook zucchini shells, saute onions, bell peppers, the flesh of the zucchini, spices and herbs. Make it a fun activity and let kids arrange and stuff the shells. If planning for a party, let guests assemble themselves.
Fridge: Store leftover zucchini stuffing in the fridge in an airtight container and use it up in 3-4 days.
Freezer: Consider freezing the stuffing for a longer shelf life. Divide it into desired portions, put each portion in a freezer-safe container or zip-lock bag and store them in the freezer.
I wouldn’t suggest freezing zucchini shells rather, use fresh zucchini. The best part is that scooped zucchini flesh could be chopped and used in any other recipe, such as vegetable stir fry, use up in vegetable frittatas, or stir it in the vegetable dishes such as butternut squash chickpea curry or vegetable chettinad.
Reheat: Take a portion out of the freezer and keep it in the fridge overnight to thaw. Reheat in the microwave until piping hot and then use it.
More easy dinner recipes
Pumpkin Pasta with Spinach and Walnuts
Pasta with Hidden Vegetable Sauce
Vegetarian Stuffed Zucchini Boats
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 3 Zucchini
- 2 tbsp Oil
For Stuffing
- 1 tbsp Oil
- ½ tsp Cumin
- 1 big Onion finely chopped
- 1 small Tomato finely chopped
- ⅓ cup Green Pepper finely chopped
- ¼ cup Red Pepper finely chopped
- ¼ cup Yellow Pepper finely chopped
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Garam Masala
- Salt a pinch
- handful Coriander chopped
For Topping
- 1 Teaspoon Oil
- 3-4 cloves Garlic finely chopped
- ½ cup Bread Crumbs
- 2 Tablespoon Yogurt optional
- 2 Tablespoon 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.
Notes
Nutrition
KEEP IN TOUCH
Do let me know if you make this vegetarian stuffed zucchini boat recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
These zucchini boats look absolutely delicious and those toasted breadcrumbs on top must give them a lovely texture too!
Yes Corina, toasted breadcrumbs complements this recipe with crunchy texture and garlic flavour.
This recipe was AMAZING! I wish I made more! My entire family LOVED IT
Ayana, Thank you for your feedback and I’m happy to know you and your family loved this recipe.
Oh my it looks so vibrant!! I m so drooling here looking at the pics!! This is such a fab recipe, quick and easy to make and bang on taste !
Thanks Priya
I love zucchini boats. Such a great recipe and look so good!
Thanks Anshika
I love the name, the boat shapes, the stuffing and everything about this recipe. 🙂 Fantastic recipe and your presentation looks superb!
Thank you so much Nisha.
What a glamorous look you have given to zucchini. I’m sure even the zucchini haters like my kids would love to eat it
Happy to know your kids would love to eat them Ritu. I would love to know how you all enjoy this dish.
Zucchini boats with healthy goodness of veggies sound both nutritious and delicious. Love the way you have presented them. It looks very appealing and inviting !
Thank you Poonam.
This is a very pretty dish ! Loved he colors , would love to make it soon.
I would love to know how it turned out Syama.
What a beautiful and healthy recipe with the courgette, wholesome, low carb and tasty for any day.
They are so pretty too! They would be great to serve when entertaining, as well!
Thank you
The zucchini boats looks perfect for entertaining..It’s a fun recipe to use leftover veggies…and kids will love to have the veggies now..
Yes Lathiya, this is a versatile recipe where we can use up left over veggies and turn it into a an healthy and delicious dish, specially for kids.
zucchini boats looking absolutely divine dear, it already taste awesome and wish so many veggies inside surely make it delicious. Great recipe.
Thank you.
I love the toasted garlic breadcrumbs on top and the yummy spice in the filling. So good!
Glad to know Tristin.
These zucchini boats are excellent idea for any party menu. Good to know that this is a wholesome and nutritious too. Lovely share.
Thanks a lot Lata.
It looks amazing and mouthwatering. can’t wait to try this zucchini boats in my upcoming potluck party. Thanks for sharing.
Glad to know you find it to be a perfect dish for potluck party. Happy cooking.
Such an quick and easy recipe. Eye catchy for kids definitely. LOve the use of zucchini here as boat !!!!
Thank you Sasmita
This looks scrumptious. Loved it. On my list since long, hopefully soon.
I hope you try it out sometime soon, do let me know your feedback Renu.
Loved the zucchini boats with their colorful and flavorful stuffing! Perfect for this time of the year too!
Yes Sandhya it is a perfect dish in this weather.
I love stuffed courgettes but usually use a mince stuffing. I must try this vegetarian version it sounds delicious. Thank you for sharing on CookBlogShare
I hope you do try Jacqui, I am sure you will like it. I would love to know your feedback.
Wow what a healthy and delicious weeknight recipe. Got all the goodness in it, loved it.
I hope you do try and let me know how it turned out. Thanks
These vegetarian zucchini boats sound absolutely delicious! I love how you use the zucchini pulp in the recipe rather than wasting it. Brilliant !
Thanks Anna. I find its always better to use it up rather than throwing in bin.
These stuffed zucchini boats look so flavorful and delicious. This makes a perfect healthy side dish. I will be making these soon.
Glad you like this recipe. I would love to know how it turned out Katie.
Awesome quick and easy recipe. An excellent party pleaser!
Thanks Meghna
This is such an excellent recipe for Zucchini boats! Normally I make Zucchini boats in the oven but being able to make them on the cooktop makes it so easy and also versatile as one doesn’t have to depend on having an oven. The stuffing looks super healthy. Thanks for sharing!
You are right Asima, this recipe is so versatile that we don’t need to depend on oven, not just griddle pan, normal pan as well works for this recipe.
Looks so amazing!!! I have always wanted to try this….you are motivating me to do this soon 🙂 Thanks for sharing and reminding me dear!!!
I am happy to know this post has motivated you try this recipe. I would be happy to know how it turned out Vanitha.