Vegan Zucchini Boats (Mexican)
These vegan zucchini boats are as nutritious as they are delicious. Made with all whole food ingredients, these make the perfect meal for any occasion!
Zucchini are members of the squash (gourd) family of vegetables. They are high in fiber which helps promote a healthy gut. Zucchini are great sources of Vitamin C, potassium, and magnesium. Zucchini are also high in lutein, which helps protect your skin from sun damage and inflammation. Their high water content will also help give your skin a healthy glow!
Why We Love This Recipe
Vegan zucchini boats offer a unique way of enjoying this common vegetable. These zucchini boats make a beautiful plated presentation and are great for serving at parties. We love that these are made from all whole food ingredients, including quinoa, that leave you feeling full without being overstuffed. They are high in fiber and other key nutrients, making for a complete and balanced meal.
How to Make Vegan Zucchini Boats (Mexican)
Preheat the oven to 350 degrees F. Prepare the zucchini by cutting in half lengthwise and scooping out the fleshy inside.
Place the halved zucchini shells on a parchment lined baking sheet and bake for 20 minutes.
Dice the zucchini that was scooped out.
While the zucchini is baking, cook chopped onions along with approximately 1/4 cup of the vegetable broth in a heated skillet until soft and translucent.
Add chopped zucchini and cook for an additional 2-3 minutes.
Add quinoa and remaining vegetable broth to the skillet, stir, and bring to a boil. Cover and cook for 15 minutes or until liquid is absorbed and quinoa is done.
Remove zucchini from the oven and scoop quinoa vegetable mixture into the center of zucchini boats. Drizzle with queso and return to oven for an additional 10 minutes until queso is slightly darkened.
Remove from oven and drizzle with additional vegan queso and enjoy!
Zucchini Boats (Mexican)
Ingredients
- 1 onion chopped
- 1 large tomato pulp and seeds removed, and chopped
- 1 15oz can black beans drained and rinsed
- 1 15oz can corn drained
- 1/2 cup quinoa any color
- 1-1/4 cup vegetable stock
- 4 zucchinis
- 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 cup Vegan Queso (Cashew)
- 1 avocado optional, garnish
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 C)
- Prepare the zucchini. Cut the zucchini in half lengthwise and scoop out the flesh, leaving a remaining edge about 1/2" thick. Use a small spoon or melon baller. Finely chop the flesh and set it aside. Place zucchini on a parchment lined baking sheet and bake in oven for 20 minutes.
- While the zucchini is baking, in a large skillet on medium heat add the chopped onions and approximately 1/4 cup of the vegetable broth. Cook for approximately 3-4 minutes until slightly softened.
- Add the chopped zucchini flesh and cook an additional 2 minutes. Add the black beans, tomatoes, corn and all spices. Stir to combine.
- Add the quinoa and remaining vegetable broth and stir to combine. Bring vegetable broth to a boil and cover with lid. Cook for 15 minutes with lid on.
- Remove zucchini from oven and scoop the quinoa veggie mixture into the boats. Drizzle vegan queso on top. Return to oven and bake an additional 10 minutes until queso has slightly darkened.
- Remove and serve with additional queso, salsa or limes on the side. Top with avocado garnish if desired. Enjoy!