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easy stuffed zucchini boats

Vegetarian Stuffed Zucchini Boats

Healthy and tasty vegetarian stuffed zucchini boats are simple yet delicious and flavourful dish loaded with a mix of spices and vegetables. 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.
5 from 18 votes
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Course: Main Course
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 people
Author: Geetha Priyanka


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


  • 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.



You may add tomato ketchup in vegetable stuffing while cooking as well.
For vegan version, replace yogurt with vegan sour cream, coconut yogurt or just keep them plain.
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.
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