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Vegan zucchini boats stuff tender zucchini with a hearty mixture of taco-spiced tofu and veg for a healthy, high-protein, filling, and satisfying meat-free meal!
Why You’ll Love Vegan Zucchini Boats
With zucchini season almost upon us, it’s once again time to shine a light on this nutritious, versatile vegetable. You can transform it into a easy zucchini stir-fry, puree it into light vegan zucchini soup, and even bake it into moist easy vegan zucchini muffins. Today, though, we’re making cozy, satisfying vegan zucchini boats.
In this vegan taco zucchini boats recipe, zucchini replaces corn tortillas as the shell for a taco tofu filling, adding extra vitamins, minerals, and antioxidants in every bite. The result is a hearty, comforting, nutritious, inexpensive, yet satisfying meal that’s naturally gluten-free, dairy-free, lower-carb, and vegan.
Better yet, you need less than 10 simple ingredients (but keep reading for how to customize it with other veggies, proteins, and more) and 45 minutes, making it perfect for weeknights and special occasions, as a side or main.
Looking for more nutritious and delicious stuffed vegetable recipes? Try stuffed sweet potatoes, Southwest vegan stuffed peppers, and stuffed tomatoes.
Ingredient and Substitute Notes
Refer to the recipe card for the full list of ingredients and quantities.
- Salsa: A simple way to add extra flavor to the taco stuffed zucchini boats. You could use:
- Regular red salsa (salsa roja, 5 minute restaurant style blender salsa, or homemade roasted red salsa)
- Green salsa (salsa verde like creamy tomatillo avocado salsa verde)
- Fresh salsa (like easy Pico de Gallo or 5 minute Garden fresh salsa)
- Roasted chili corn salsa
- Mango salsa
- Chopped fresh tomatoes also work
What Could I Add to Mexican Zucchini Boats
- Beans: Add extra fiber and protein to the meatless stuffed zucchini with kidney beans, black beans, or pinto beans.
- Vegetables: Boost the texture and nutrients of these veggie zucchini boats with diced bell pepper, tomatoes, or mushrooms, shredded carrots, or spinach/kale.
- Grains: Add heartiness by stirring in pre-cooked rice or fluffy quinoa (a complete guide to quinoa.
- Nutritional yeast: For a nutty, ‘cheesy’ flavor (how to use nutritional yeast here).
- Vegan cheese: Sprinkle over vegan cheddar cheese/a Mexican blend, and optionally broil.
How to Make Vegan Taco Zucchini Boats
Step 1: If you haven’t already, drain and press the tofu (guide to tofu pressing here). Meanwhile, finely dice the onion and mince the garlic. Then, prepare the zucchini by cutting off the stem and then slicing it in half lengthwise.
Step 2: Use a spoon or melon baller to scoop out the soft middle flesh. Roughly chop the flesh and set it aside.
Creating scorelines before scooping can help. Leave a ¼-inch shell so the zucchini doesn’t fall apart while baking.
Step 3: Next, heat the oil in a large skillet over medium-high heat. Once hot, sauté the onion and garlic for a minute. Add the zucchini flesh and sauté for a minute. Crumble the tofu by hand into the pan and stir in the taco seasoning, salt, and corn. Cook for 3-4 minutes or until the vegetables are tender. Meanwhile, preheat the oven to 425F/220C.
Step 4: Place the hollow zucchini halves in a 9×13-inch pan and divide the tofu taco mixture between them. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes. Serve the baked zucchini boats garnished with salsa and fresh cilantro. Enjoy!
FAQs
No, zucchini can become mushy when thawed. Tofu also changes texture, though other types of vegan mince may freeze well.
Yes. Place these vegan stuffed zucchini boats in the air fryer basket with a little space in between (in batches if necessary). Then, air fry for 10-15 minutes at 375F/190C until the zucchini is tender but not mushy.
You can store the prepared tofu taco filling in the fridge for 4-5 days, or the fully assembled and baked vegan zucchini boats for 3-4 days.
Pro Recipe Tips
- If the boat is unstable: Shave a thin layer from the bottom so it lays flat.
- Firmer/softer zucchini: Adjust baking time by a few minutes either way. Avoid overbaking to prevent mushiness.
- To avoid watery zucchini: You could pre-bake the unfilled zucchini for 10 minutes then pat dry before filling and baking. Adding this optional step comes down to preference, though.
- Baking time may vary: Depending on the size of the vegan stuffed courgetti/ zucchini and your oven model.
Other Topping Ideas
You can top these meatless taco zucchini boats similar to your favorite tacos.
- Avocado (diced or like this easy guacamole for creaminess, healthy fats, and antioxidants)
- Jalapeños (finely sliced or pickled, for heat)
- Hot sauce
- Vegan sour cream
- Toasted nuts/seeds OR crushed with air fryer tortilla chips (for crunch)
Serving Suggestions
Enjoy these vegan zucchini boats alone or turn them into a heartier meal with:
- Brown rice (how to cook brown rice), easy vegan Mexican rice, or quinoa
- Garlic bread
- Oven charred broccoli
- Mexican street corn
- Vegan refried beans
- A side salad (like mango black bean salad, Texas caviar, or a leafy green salad)
Storage Instructions
Once assembled and baked, any leftover vegan stuffed zucchini will store in an airtight container in the refrigerator for 3-4 days.
You can then reheat them either in a microwave (for about 2 minutes) or in the oven (for 10-15 minutes).
Vegan Zucchini Boats
Ingredients
- 2 medium zucchinis halved lengthwise
- 1 tablespoon of oil
- ½ of a yellow or red medium onion diced
- 3 garlic cloves minced
- ½ of a (16-ounce) package of extra firm tofu drained and pressed
- 1 cup of corn kernels (canned, frozen, or fresh)
- 3 tablespoons of taco seasoning
- Salt to taste
- Salsa for garnish
- Cilantro for garnish (optional)
Instructions
- Scoop out the middle innards of the zucchini, dice them up, and set them aside.
- In a large pan over medium-high heat, heat the oil. Add the onion and garlic and saute for about 1 minute, add the diced zucchini and saute for another minute.
- Using your fingers, crumble the tofu into the pan. Add the corn, taco seasoning, and salt, and cook for 3 to 4 minutes, until the vegetables are all tender.
- Preheat the oven to 425 degrees F. Place the zucchini halves in a 9×13-inch pan, fill the hallowed zucchini halves with the tofu mixture, cover with tin foil, and bake for 25 minutes. Remove the foil and bake for another 10 minutes.
- Serve warm with salsa and cilantro (if using) on top.
Notes
- If the boat is unstable: Shave a thin layer from the bottom so it lays flat.
- Firmer/softer zucchini: Adjust baking time by a few minutes either way. Avoid overbaking to prevent mushiness.
- To avoid watery zucchini: You could pre-bake the unfilled zucchini for 10 minutes then pat dry before filling and baking. Adding this optional step comes down to preference, though.
- Baking time may vary: Depending on the size of the vegan stuffed courgetti/ zucchini and your oven model.
So yummy!