Vegan Stuffed Zucchini Boats
Stuffed zucchini is loaded with Mediterranean flavors served in a grilled zucchini boat and drizzled with tahini dressing. Savory and healthy, this summer dinner is fresh, easy, and delicious.
Servings: 3 servings
Calories: 336kcal
Ingredients
- 3 medium sized zucchinis cut in half lengthwise, pulp removed
- 3 cloves garlic minced
- ½ cup red onions diced
- 1 cup canned chickpeas
- 1 cup chopped canned artichokes
- 4 multi-colors baby bell peppers sliced thin
- 1 cup snacking tomatoes I used multi-colored cut in half
- ¼ cup chopped kalamata olives
- 2 Tablespoons capers
- 1 Tablespoon Italian seasoning
Tahini Dressing
- ¼ cup tahini
- 3 Tablespoons fresh lemon juice
- 3 cloves garlic
- 1 Tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- ½ cup water
- 1 teaspoon salt
Instructions
Zucchini Boats
- Slice each zucchini lengthwise.
- Using a spoon, remove the pulp from each zucchini, hollowing out the zucchini without breaking through the skin.
- Place hollowed-out zucchini on paper towels for draining for 1 hour; turn zucchini over and allow another hour to drain any additional fluids.
Making the Filling
- Saute garlic and onions until onions are translucent.
- Add remaining ingredients and saute over medium-low heat for about 10 minutes until heated.
- You can set the filling aside to cool or cover and place it in the refrigerator until ready to serve.
Tahini Dressing
- Combine all ingredients in a high-speed blender until smooth.
- Transfer into a squeeze bottle and refrigerate until ready to use.
- Note: place the tahini in the blender last to avoid issues with it sticking in the bottom.
Grilling Option
- Preheat the grill to medium or 400 degrees.
- Grill zucchini for 5 minutes on each side.
- Remove grilled zucchini and allow to cool.
Stuffing and Baking
- Preheat the oven to 350 degrees.
- Using a spoon, fill each zucchini boat with filling.
- Bake in the oven for 20 minutes.
- Add 10 additional minutes if the grilling option is skipped.
- Serve drizzled with tahini dressing.
Notes
- After scrapping the pulp for the center of the zucchini, lay it on paper towels to drain in the refrigerator. Then, flip them over for additional time to drain the other side. Switch out the paper towel if necessary. You can also use a kitchen towel.
- Make the filling and dressing ahead of time for quicker preparation.
- Choose small to medium-sized zucchini for the best flavor. Larger zucchini is not as flavorful. Use larger zucchini for zucchini bread.
- Zucchini boats can be grilled ahead of time, stuffed, and cooked later.
- To reheat stuffed zucchini, bake at 350 degrees for 20 minutes. Do not microwave; the stuffed zucchini will get soggy.
- Shake dressing well before using.
- I suggest serving with brown rice, orzo, or noodles of choice.
Nutrition
Calories: 336kcal | Carbohydrates: 43g | Protein: 13g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 496mg | Fiber: 12g | Sugar: 12g