• Stuffed Zucchini Boats

    1 vote
    Stuffed Zucchini Boats
    Prep: 15 min Cook: 30 min Servings: 2
    by Rich H
    61 recipes
    As summer draws to a close it's always nice to find a surprise in the garden. We found a few left over zucchinis hidden among the yellowing leaves and decided to make this great stuffed zucchini boat recipe. This is a filling, healthy delight for an evening dinner for two. Of course, if you have enough zucchini, simply double the recipe.


    • 1 1/2 tablespoons olive oil or cooking spray
    • 1 large zucchini, slice in half lengthwise
    • 1 cup vegetable broth
    • 1 (14.5 ounce) can diced tomatoes with garlic and basil
    • 3/4 cup whole wheat cous-cous
    • 1/4 cup fresh parsley, chopped
    • 1/2 small onion, finely chopped
    • 1 tablespoon Italian seasoning
    • About 2 cups (use your discretion) vegan mozzarella cheese


    1. Add the vegetable broth to a medium saucepan and bring to a boil over medium-high heat.
    2. Add the cous-cous to the broth, remove from heat and allow the broth to be absorbed. Once the broth is fully absorbed return to a medium heat and add the diced tomatoes, onions, parsley and Italian seasoning.
    3. Allow it to heat through.
    4. Meanwhile, pre-heat oven to 400°F.
    5. Slice the zucchini in half and scoop out the center with the seeds. Baste it with a small amount of olive oil and set it in a small baking pan that has been lightly rubber with oil or sprayed.
    6. Once the cous-cous mixture is heated through, scoop it into the zucchini halves and mound it up.
    7. Place in oven and bake for about 20 to 25 minutes, until the zucchini is tender.
    8. Remove from oven, sprinkle generously with vegan mozzarella and place under the broiler for several minutes, being careful to brown but not burn the cheese.
    9. Remove and serve immediately with your favorite sliced fruit sides.

    Similar Recipes


    • ShaleeDP
      Oh i like to try this one.

      Leave a review or comment