Vegetable-Stuffed Zucchini | Vegan + Healthy

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This Vegetable Stuffed Zucchini is light, refreshing, and wholesome — the perfect veggie-packed, gluten-free side dish for those warm weather months.

Today I bring to you: Vegetable-Stuffed Zucchini! Perfectly cooked zucchini boats are stuffed with a hearty, flavor-packed, and wholesome filling that’ll keep you coming back for more – seriously! It’s fresh, it’s fun, and who doesn’t love a cute edible food bowl 😉 

This is actually my mom’s recipe, and I would request it every year for my birthday dinner! It has a special place in my heart and I still love to make it every year to this day. 

two stuffed zucchini boats on white plate with fork and side dish of slivered almonds

INGREDIENTS FOR VEGETABLE STUFFED ZUCCHINI

ingredients for stuffed zucchini arranged on white marble background

This light & refreshing veggie-packed side is made from simple ingredients that still pack a flavor punch.

  • Zucchini serves as the veggie base and when cooked properly, has subtle floral notes and a silky texture
  • Carrots & Asparagus add some veggie variety, sweetness, and flavor!
  • Garlic & Ginger kicks up the heat and adds some extra freshness.
  • Slivered Almonds add a delicious nutty flavor and some crunch, which helps bring the entire dish together.

HOW TO MAKE VEGETABLE STUFFED ZUCCHINI

This dish takes less than an hour to make, but the most consuming part is chopping up all of the vegetables into small pieces; if you’d like, you can throw the carrots and zucchini insides into a food processor and pulse to save on time.

bowl of zucchini filling with hollowed out zucchini boatsstuffed zucchini in baking dish before baking

  1. Cut your zucchini boats, scoop out and finely chop the insides.
  2. Sauté the ginger and garlic until fragrant, then add the chopped zucchini, carrots, and asparagus to the pan.
  3. Set aside 2 tablespoons of slivered almonds then fold the rest into the veggie mixture. 
  4. Place the zucchini in a baking dish and stuff each zucchini “boat” with veggie filling. 
  5. Cover and bake until zucchini boats are tender. 
  6. Top with slivered almonds, then serve!

This Vegetable Stuffed Zucchini always brings back nostalgic childhood memories, and the taste is still just as good as the first time my mom made it for me. If you’re looking for something light and filling, but still wholesome and full of fresh vegetables, this dish is made for you.

cooked stuffed zucchini topped with toasted almonds on white serving dish

This recipe is the perfect side dish, and nothing beats the presentation of these cute little boats! They can be served with veggie burgers, grilled vegetables, picnic food, or even plain ol’ beans and rice. It’s a great way to freshen up a meal and sneak some veggies in. Store any leftovers in the fridge for up to 5 days.

stuffed zucchini in baking dish before baking

If you’re looking for more wholesome side dish recipes, you’ll also love these Sweet & Smoky White Beans, this Pineapple Coleslaw, and these Crispy Romesco Smashed Potatoes!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Vegetable-Stuffed Zucchini

This Vegetable Stuffed Zucchini is light, refreshing, and wholesome — the perfect veggie-packed, gluten-free side dish for those warm weather months.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 45 Minutes
  • Total Time: 55 minutes
  • Yield: Serves 4
  • Category: Side
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan

Ingredients

Scale
  • 4 medium zucchini*
  • 2 teaspoons extra virgin olive oil (see instructions for oil-free)
  • 23 cloves of garlic, finely minced or crushed
  • 12 teaspoons finely grated fresh ginger (use less if sensitive to spice)
  • 2 carrots, peeled and finely chopped
  • 1/2 bunch of asparagus, finely chopped on a bias
  • 1/4 teaspoon of salt, plus more to taste
  • Black pepper, to taste
  • 1/2 cup (60 g) toasted slivered almonds*, divided

Instructions

  1. Prep: Preheat the oven to 350F and set a 9×13″ baking pan aside. Wash the zucchini, then cut off the hard stem of the squash. Cut each zucchini in half lengthwise, to form two “boats.” Use a spoon or melon baller to scoop out the inside flesh of the zucchini, creating a long and hollow indentation along the boat. Repeat with all of the zucchini halves, then finely chop the scooped out insides; set aside.
  2. Filling: heat a large non-stick pan to medium heat, then add the oil (Oil-free: sub 1/4 cup / 60 ml of water). Once warm, add the ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add the chopped zucchini, carrot, asparagus, and salt; sauté for 7 to 10 minutes, until the vegetables are tender and most of the liquid has evaporated from the bottom of the pan. Set 2 tablespoons of the toasted almonds aside, then fold the remaining almonds into the vegetable mixture. Season with pepper and additional salt to taste, if necessary.
  3. Stuff: arrange the zucchini in your baking dish with the hollowed side up, then use a spoon to stuff each “boat” with the vegetable and almond filling – don’t be afraid to really pile it on here! Once all of your zucchini are stuffed, carefully pour 1 cup (240 ml) of filtered water into the corner of the casserole dish; it may help to use a funnel here to protect the zucchini.
  4. Bake: cover the dish with aluminum foil, then carefully place in the center rack of your oven for 30 to 35 minutes, or until the zucchini boats are tender. Remove from the oven and carefully remove the foil, watching for steam.
  5. Steam: transfer the zucchini onto serving plates or a tray, then top with the remaining slivered almonds. Serve warm; leftovers will keep in the fridge for up to 5 days.

Notes

  • Zucchini: aim to purchase zucchini that are straight, around the same width of your casserole dish, and about the same thickness from top to bottom. This helps to make the scooping and filling process easier.
  • Almonds: to toast almonds, pre-heat a nonstick pan to medium heat. Once warm, add the almonds and stir occasionally. Toast for 2-7 minutes, until the almonds are golden brown; toasting time will depend on the thickness of the almonds.

Keywords: vegan zucchini recipes, healthy stuffed zucchini, healthy zucchini recipes

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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