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: ½ tsp
Onion: 1 large, finely chopped
Tomato: 1 small, chopped
Green pepper / Capsicum: ⅓ cup, finely chopped
Red Pepper / Capsicum: ¼ cup, finely chopped
Yellow Pepper/ Capsicum: ¼ 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: ½ 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
- 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
- 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
- ½ 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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I am sharing this recipe with CookBlogShare with Recipes made Easy.
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.