These Vegetarian Zucchini Boats are perfect for an appetizer or light meatless dinner. This zucchini boats recipe is easy to prepare, customizable, and appealing to the whole family, making it a nutritious and kid-friendly meal option. The stuffed zucchini boats have black beans and corn with Mexican seasonings... so yummy!
Vegetarian stuffed zucchini boats are a wholesome dish that brings out the best of summer squash. This recipe is a great way to utilize fresh zucchini at the peak of zucchini season, this recipe transforms simple ingredients into a flavorful and satisfying meal. If gluten is a concern, the zucchini boats are also gluten free, as the stuffing is made with rice.
Vegetarian Stuffed Zucchini Boats are relatively easy make, so the recipe is a great choice for a Meatless Monday dinner. They make a nice appetizer or addition to a party buffet as well. They would be perfect as a starter before my Mexican Lasagna or Instant Pot Carnitas. Leftovers reheat well, so save a couple to take for lunch the next day. Stuffed zucchini boats can be prepared in about 30 minutes, making them a quick and easy meal option.
Choosing the Right Zucchini
Selecting the right zucchini is key to making perfect stuffed zucchini boats. For the best results, choose zucchinis that are firm to the touch and have a glossy, deep green color. Smaller zucchinis are ideal because their softer skin and tender flesh make them easier to hollow out and cook evenly. These qualities help your stuffed zucchini boats hold their shape and absorb flavors beautifully. Medium or large zucchini squash can be used if they aren't too seedy or firm skinned. Using the right zucchini ensures your stuffed boats are tender, flavorful, and visually appealing.
How to Make Stuffed Zucchini Boats
As I mentioned, this is an easy stuffed zucchini recipe to prepare. The vegetarian Mexican zucchini boats are quick to make as well.
Printable recipe card below, with adjustable measures by servings.
Ingredients you will need
- 4 small to medium zucchini squash (smaller zucchini are ideal for tenderness and quicker cooking, but medium to large zucchinis can be used as long as they are not too seedy)
- can of black beans canned, drained and rinsed
- cooked brown rice
- salsa
- bell pepper cored and diced
- diced onion
- corn kernels
- olive oil
- chili powder
- cumin
- garlic powder
- sea salt
- fresh chopped cilantro
- Monterey jack cheese
Preparation
Preheat oven to 400 degrees. Grease baking dish.
Halve the zucchini squash, scoop out the centers and baste with oil.
Heat olive oil in a skillet over medium heat. Sauté onions and peppers until softened, then add the rest of filling ingredients.
Fill the boats, top with cheese. Place zucchini halves in a baking dish, then cover dish with foil.
Bake the stuffed zucchini for 25 minutes, then remove foil and bake another 5 minutes until cheese melts and starts to brown a little.
Top with chopped cilantro to serve. A dollop of my seasoned sour cream or copycat Chick fil a Avocado Lime dressing would be fabulous with these!
Meat Lovers Zucchini Boats
If your family are meat lovers or you want a heartier zucchini boat to serve as a main course, add a pound of ground beef or sausage. Pan fry, drain off the grease and set the meat aside then add the peppers and onions to fry and re-add the meat to the pan along with the rest of the ingredients. You will need a few more zucchini and will get more servings.
Tips and Tricks for a Stuffed Zucchini Recipe
To create zucchini boats that are both delicious and visually appealing, a few simple tips can make all the difference. Always preheat your oven before you begin prepping the zucchini to ensure even cooking. Use a small spoon to gently scoop out the zucchini flesh, taking care not to pierce the skin so your boats stay sturdy during baking. The scooped-out zucchini flesh can be finely chopped and added to your filling mixture for extra flavor and nutrition, or saved for another zucchini recipe. When filling the zucchini boats, don’t overpack the baking dish, leave a little room for the filling to expand as it bakes. Arrange the stuffed zucchini boats in a single layer in your baking dish, giving each one enough space so they bake rather than steam. These simple steps will help you bake stuffed zucchini boats that are perfectly cooked and full of flavor.
Variations on the Recipe
Here are a few simple variations on the recipe that you may like.
- Garlic lovers should feel free to add garlic to the recipe. 1-2 crushed or minced garlic cloves can be added when the onions and peppers are almost done cooking.
- Sliced black olives, finely diced carrot (sautéed), chopped broccoli, or your other favorite veggies can be added.
- For more intense flavor mix a tablespoon of taco seasoning, Cajun seasoning or Italian seasoning.
Serving Suggestions
Stuffed zucchini boats are a fantastic side dish, appetizer or light meal. The meatless zucchini boats pair well with a variety of main courses. Their savory filling and tender zucchini make them a great complement to grilled chicken, fish, or even a hearty vegetarian entrée like risotto or pasta. For a lighter meal, serve your stuffed zucchini boats alongside a crisp green salad or a medley of roasted vegetables. You can also slice the boats into smaller pieces and use them as a flavorful topping for soups or stews, adding both texture and a burst of fresh flavor to your dish. However you serve them, stuffed zucchini boats are sure to be a hit at any meal.
Storage and Reheating
Leftover stuffed zucchini boats are easy to store and reheat, making them a convenient option for meal prep or next-day lunches. Simply place any remaining zucchini boats in an airtight container and refrigerate for up to three days.
When you’re ready to enjoy them again, arrange the stuffed zucchini boats in a baking dish and reheat in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through. If you’re short on time, you can also use the microwave, but be careful not to overcook, as this can make the zucchini mushy. Popping a few in the air fryer is also an option. Simply air fry at 325 degrees until heated through.
For best results, avoid freezing stuffed zucchini boats, as the texture of the zucchini can become watery after thawing. Enjoy your leftovers while they’re fresh for the best taste and texture!
More Zucchini Recipes
If you are here because you have a seasonal abundance of zucchini squash, try some of these recipes out!
- Zucchini Salad with Chick Pea & Artichoke
- Gluten Free Stuffed Mushrooms with Zucchini Quinoa Stuffing
- Ratatouille Soup with Quinoa
- One Pot Chicken Zucchini Pasta
Vegetarian Stuffed Zucchini Boats
Ingredients
- 4 zucchini squash medium to large
- 1 tablespoon olive oil plus more for basting
- 1 bell pepper cored and diced
- ½ yellow onion diced
- 15 oz black beans canned, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa
- 1 cup corn kernels
- 1 ½ teaspoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt or salt and pepper to taste
- ½ cup cilantro fresh chopped
- 1 cup shredded Monterey jack cheese
Instructions
- Preheat the oven to 400 degrees F. and grease a 9x13” baking dish.
- Slice each zucchini in half, lengthwise. Hollow out the center of each zucchini with a metal spoon.
- Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.
- Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion and peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.
- Mix ¼ cup of the fresh cilantro into the filling. Mound filling into the hollowed zucchini halves. Sprinkle each zucchini boat with shredded cheese. Cover the baking dish with foil.
- Bake the zucchini boats for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
- Rest the stuffed zucchini for 5 minutes, then sprinkle on the remaining fresh cilantro and serve.
Nutrition
Jaime W. says
I made this recipe last night and it was outstanding! I used one GIANT over grown zucchini that barely fit into a 9x13 casserole dish. The recipe doesn't specify type of corn so I used canned and for the salsa, I used Pico de gallo. It worked out deliciously! Will def make this again 🙂
Robin says
Awesome meal. Easy to prepare. I would make it again.😘