Vegan Mini Stuffed Zucchini Boats
These little boats are packed with serious flavor — tender roasted zucchini shells loaded with a hearty filling of quinoa, chickpeas, sun-dried tomatoes, and warm spices like smoked paprika and cumin. The reserved zucchini flesh gets sautéed right into the filling, so nothing goes to waste and every bite has that fresh, garden-forward taste. Nutritional yeast adds a savory, almost cheesy depth without any dairy, which is one of those small tricks that makes plant-based cooking genuinely satisfying rather than just "good for what it is." A squeeze of fresh lemon juice and a handful of chopped parsley brighten everything up at the end, cutting through the richness beautifully. The whole process is straightforward — cook the quinoa, build the filling in one skillet, stuff, and roast — making this a realistic weeknight dinner even when you're short on time. It serves six, so it's also a smart pick for a casual dinner party or meal prep that holds up well. Finish with torn fresh basil and lemon wedges at the table for a presentation that looks far more impressive than the effort required.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the boats
- 9 mini zucchini (about 4–5 inches long), halved lengthwise
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the filling
- ½ cup dry quinoa, rinsed
- 1 cup vegetable broth
- 1 tbsp olive oil
- ½ medium red onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup sun-dried tomatoes (oil-packed), drained and finely chopped
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 3 tbsp nutritional yeast
For serving
- 2 tbsp fresh basil, torn (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Using a small spoon or melon baller, scoop out the flesh from each zucchini half, leaving a 1/4-inch shell. Reserve the scooped flesh and finely chop it. Arrange the hollowed zucchini halves cut-side up on the prepared baking sheet, brush with 1 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!