I try to post a good amount of recipes that classify as easy, but this one is almost too easy. So easy, in fact, that I was a little reluctant to even share it. Initially I had a more complicated recipe in mind — one that involved chopping and sautéing, a long simmer time, and lots more ingredients. But then I spotted a container of leftover marinara sauce in the freezer and it seemed silly to go to all that trouble when things could be much simpler. And I thought maybe you guys would appreciate a super simple dinner recipe as much as I did.
Vegan Stuffed Zucchini Ingredients
It’s a short list today!
Zucchini Olive oil Quinoa Water Marinara Sauce Chickpeas Fresh basil Salt & pepper
How to Make Zucchini Boats
Prepare the Zucchini
Start by prepping and roasting your zucchini. Cut each on in half lengthwise, then use a spoon to scoop out some of the insides. (Tip: I like to use a grapefruit spoon for this.) Drizzle and rub your zukes with some olive oil and pop them into the oven until they’re tender.
Use a paper towel to blot up any accumulated moisture when they’re done, then give them a sprinkle with salt and pepper.
Make the Filling
While your zucchini bake you can make the filling. First you’ll need to cook some quinoa. Place it in a pot with water, bring the water to a simmer, and cover the pot until your quinoa is tender. For more guidance on quinoa cooking, check out this guide. Normally I leave my quinoa sitting with the lid on the pot for a few minutes after cooking, but that’s not really necessary here. Remove the lid, then stir in some marinara sauce and chickpeas. Simmer the sauce for a few minutes to thicken it up. Take the pot off of the burner and stir in some fresh basil.
Stuff your zucchini halves with your filling. I like to top my stuffed zucchini with some vegan Parmesan cheese. You could also sprinkle it with some store-bought vegan cheese and pop them under the broiler to melt it if you like.
Is this recipe gluten-free? It is! Leftovers & storage: Store any leftover zucchini boats in a sealed container in the fridge for up to 3 days. Make-ahead option: To save time on the day of serving, prep your zucchini and cook the filling in advance. When you’re ready, roast the zucchini, heat the filling, and stuff the zucchini. Does the zucchini I scoop out need to go to waste? Nope! I like to plan ahead and use it in another recipe, like my vegan zucchini bread or fritters. Got leftover quinoa? Use it in this recipe! You’ll need a heaping cup. Just throw in into the pot with your marinara and chickpeas, and skip steps 5 and 6 of the recipe.
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