Italian-Style Vegan Stuffed Zucchini - Connoisseurus Veg

Obtained zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian taste. Tremendous simple to make and excellent for a weeknight.

I attempt to submit a superb quantity of recipes that classify as simple, however this one is sort of too simple. Really easy, in truth, that I used to be a bit reluctant to even share it.

Initially I had a extra difficult recipe in thoughts — one which concerned chopping and sautéing, a protracted simmer time, and plenty extra components. However then I noticed a container of leftover marinara sauce within the freezer and it appeared foolish to go to all that hassle when issues might be a lot easier. And I believed possibly you guys would respect an excellent easy dinner recipe as a lot as I did.

Vegan Stuffed Zucchini Substances

It’s a brief checklist in the present day!

Zucchini
Olive oil
Quinoa
Water
Marinara Sauce
Chickpeas
Contemporary basil
Salt & pepper

How you can Make Zucchini Boats

Put together the Zucchini

Begin by prepping and roasting your zucchini. Lower every on in half lengthwise, then use a spoon to scoop out a number of the insides. (Tip: I like to make use of a grapefruit spoon for this.)

Drizzle and rub your zukes with some olive oil and pop them into the oven till they’re tender.

Use a paper towel to blot up any amassed moisture once they’re accomplished, then give them a sprinkle with salt and pepper.

Make the Filling

Whereas your zucchini bake you can also make the filling. First you’ll have to cook dinner some quinoa. Place it in a pot with water, deliver the water to a simmer, and canopy the pot till your quinoa is tender. For extra steering on quinoa cooking, try this information.

Usually I depart my quinoa sitting with the lid on the pot for a couple of minutes after cooking, however that’s not likely mandatory right here. Take away the lid, then stir in some marinara sauce and chickpeas. Simmer the sauce for a couple of minutes to thicken it up.

Take the pot off of the burner and stir in some recent basil.

Stuff your zucchini halves along with your filling. I prefer to prime my stuffed zucchini with some vegan Parmesan cheese. You can additionally sprinkle it with some store-bought vegan cheese and pop them below the broiler to soften it when you like.

Vegan Stuffed Zucchini Ideas & FAQ

Is that this recipe gluten-free? It’s!
Leftovers & storage: Retailer any leftover zucchini boats in a sealed container within the fridge for as much as Three days.
Make-ahead possibility: To save lots of time on the day of serving, prep your zucchini and cook dinner the filling prematurely. Once you’re prepared, roast the zucchini, warmth the filling, and stuff the zucchini.
Does the zucchini I scoop out have to go to waste? Nope! I prefer to plan forward and use it in one other recipe, like my vegan zucchini bread or fritters.
Obtained leftover quinoa? Use it on this recipe! You’ll want a heaping cup. Simply throw in into the pot along with your marinara and chickpeas, and skip steps 5 and 6 of the recipe.

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Vegan Stuffed Zucchini

Obtained zucchini? Make these vegan stuffed zucchini boats! They’re bursting with zesty Italian taste. Tremendous simple to make and excellent for a weeknight.

Substances

4 medium zucchini (about 9 to 10 ounces every)
1 tablespoon olive oil
1/2 cup raw quinoa
3/4 cup water
1 1/2 cups marinara sauce (do-it-yourself or jarred)
1 cup canned or cooked chickpeas, drained and rinsed
2 tablespoons chopped recent basil
Salt and pepper, to style
Vegan Parmesan cheese (optionally available)

Directions

Preheat the oven to 400°F.
Lower every zucchini in half lengthwise, then use a spoon to scrape hole out the within of every half. I normally solely make a small cavity, however depart as a lot flesh as you want.
Rub your zucchini halves with olive oil and organize them on a baking sheet.
Place the baking sheet into the oven and bake the zucchini till tender, 20 to 25 minutes.
Whereas the zucchini roasts, stir the quinoa and water collectively in a small saucepan and place it over excessive warmth. Convey the water to a boil.
Decrease the warmth till the water is at a low simmer and canopy the pot. Let it simmer for 15 to 20 minutes, till the entire water is absorbed and the quinoa is tender.
Take away the lid from the pot and stir within the marinara sauce and chickpeas. Convey the sauce to a simmer.
Let the combination simmer, stirring often, till the sauce thickens up a bit, about 5 minutes.
Take away the pot from warmth and stir within the basil. Season the filling with salt and pepper to style.
Take away the baking sheet from the oven when the zucchini halves are completed roasting. Use a paper towel to blot up any extra moisture that has amassed, then sprinkle the halves with salt and pepper.
Fill the zucchini halves with the filling. Sprinkle with vegan Parmesan and serve.