Vegan Zucchini Boats

5 from 1 vote

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!

Prep Time15

Cook Time45

Total Time1

Course: Dinner

Cuisine: Spanish

Diet: Vegan

Servings:

Calories: 242kcal

Author: Toni Okamoto

Equipment

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 9x13-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.

Video

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.

Nutrition