Italian Zucchini Boats

Italian Stuffed Zucchini Boats

Course: Main Course
Cuisine: Italian
Keyword: meal prep, Plant-based, vegan
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 5
Calories: 122 kcal
Author: Cindy Rainey

These Italian Stuffed Zucchini Boats are vegan, plant-based, and oil free.  They work well for meal prep or serve as a main dish with a crusty bread or hearty soup. 

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Ingredients

Italian Marinated Chickpea Salad

  • 1/4 cup red wine vinegar
  • 1 teaspoon agave nectar
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 Tablespoon nutritional yeast
  • 1 15.5 ounce can chickpeas drained, not rinsed
  • 1/4 cup roasted red peppers from a jar, chopped

Zucchini Boats

  • 5 zucchinis medium, halved lengthwise
  • 1/4 cup vegetable broth more if necessary
  • 2 roma tomatoes deseed and diced
  • 1/3 cup panko breadcrumbs

Topping

Instructions

Italian Marinated Chickpea Salad

  1. Combine marinade, chickpeas, and roasted red peppers together.  Put into an airtight container and let marinade for 2-3 hours.

Zucchini Boats

  1. Heat oven to 350°. Prepare an extra large baking pan by spritzing the bottom with oil or use a silicon baking pan.

  2. Slice zucchinis in half lengthwise.  With the small end of a melon baller, carefully scoop out insides, setting aside to use later.  Set the scooped out zucchini halves into an extra large prepared baking pan.

  3. Line a saute pan with vegetable broth and sauté zucchini for about 5 minutes.  Add more broth to keep pan from sticking.  When finished, drain any remaining liquid.

  4. Mash around the marinated chickpeas, leaving some whole or almost whole. 

  5. Add mashed chickpeas, diced and deseeded tomatoes, and tahini to pan and stir to combine.

  6. Spinkle breadcrumbs on top and incorporate allowing breadcrumbs to absorb liquid. If it is still a little runny then add more breadcrumbs.  

  7. Spoon mixture into mounds on zucchini halves.

  8. Cook in 350° oven for 35 minutes.  

Finishing It Up

  1. Take out of oven and top with marinara sauce and vegan sausage crumbles. Put back into oven for 10 minutes. Top with vegan parmesan cheese.

Recipe Notes

This works really well for meal prep.

Carefully place two halves into a meal prep container. 

When choosing your zucchini, measure your container and ensure your zucchini will not be too long to fit.

Nutrition Facts
Italian Stuffed Zucchini Boats
Amount Per Serving
Calories 122 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Sodium 968mg 40%
Potassium 1051mg 30%
Total Carbohydrates 19g 6%
Dietary Fiber 5g 20%
Sugars 10g
Protein 9g 18%
Vitamin A 22.4%
Vitamin C 58.9%
Calcium 10.4%
Iron 19.5%
* Percent Daily Values are based on a 2000 calorie diet.