Vegan Stuffed Zucchini
Thank you for reading this post, don't forget to subscribe!
Stuffed zucchini is a versatile, healthy, and satisfying dish that brings together fresh vegetables, herbs, and delicious vegan cheese. Whether you’re looking for a light dinner, a side dish, or a meal to impress guests, this vegan stuffed zucchini recipe is the perfect choice. With its simple ingredients and easy preparation, it’s a go-to recipe for busy weeknights or special occasions. Plus, it’s completely plant-based, making it a great option for vegans and those looking to incorporate more veggies into their diet.
In this post, we’ll cover everything you need to know to make the best vegan stuffed zucchini, including ingredient notes, tips and tricks, serving suggestions, and storage tips. Let’s dive into this delicious and wholesome recipe!
Why You Will Love This Vegan Stuffed Zucchini Recipe
- Simple Ingredients – This recipe uses everyday ingredients that you probably already have in your kitchen.
- Healthy & Nutritious – Zucchini is rich in vitamins, fiber, and antioxidants, making this dish both wholesome and delicious.
- Customizable – You can easily switch up the fillings based on your preferences or what’s in season.
- Dairy-Free & Vegan – This recipe uses vegan cheese for a creamy, indulgent topping without any dairy.
- Perfect for Meal Prep – These stuffed zucchinis store well, making them a great option for meal prep.
- Beautiful Presentation – The vibrant colors and flavors make this a visually appealing and delicious dish.
Ingredient Notes
- Zucchini (2 medium-sized): The perfect base for stuffing, offering a mild, slightly sweet flavor that pairs well with the filling.
- Onion (1, chopped): Adds depth and a savory element to the filling.
- Garlic (1 clove, minced): Enhances the dish with its rich, aromatic flavor.
- Tomatoes (2, peeled and chopped): Provide a juicy, slightly tangy component that complements the zucchini.
- Carrot (1, grated): Adds natural sweetness and texture to the filling.
- Vegan Cheese (1 cup, grated): Melts beautifully on top, adding a creamy, delicious finish.
- Olive Oil (2 tbsp): Used for sautéing and brushing the zucchini for roasting.
- Salt & Pepper: Essential seasonings to enhance the flavors.
- Fresh Basil (chopped + extra for garnish): Brings a fresh, aromatic touch to the dish.
Vegan Stuffed Zucchini Recipe Tips and Tricks
1. Preparing the Zucchini
- Choose medium-sized zucchinis for the best texture and balance between skin and flesh.
- Removing two thin lines of the skin helps the zucchinis sit flat in the baking dish and cook evenly.
- Pre-baking the zucchini for 10 minutes ensures they are soft but still hold their shape after stuffing.
2. Creating the Perfect Filling
- Use fresh tomatoes for a natural, slightly sweet and tangy filling. If using canned tomatoes, drain excess liquid to prevent sogginess.
- Grating the carrot instead of chopping it allows it to blend smoothly into the filling.
- Don’t waste the zucchini core – chop it finely and add it to the filling for extra texture and flavor.
- Cook the filling until most of the moisture evaporates to prevent watery stuffing.
3. Baking to Perfection
- Bake the stuffed zucchini for 15-20 minutes or until the cheese melts and turns golden.
- If your vegan cheese doesn’t brown easily, broil for the last 2-3 minutes.
- To add extra crunch, sprinkle some breadcrumbs or crushed nuts on top before baking.
Serving Suggestions and Pairings
This stuffed zucchini is delicious on its own but also pairs wonderfully with other dishes for a complete meal. Here are some serving ideas:
- Grains: Serve with quinoa, rice, or couscous for a heartier meal.
- Salads: Pair with a fresh salad like a Simple Kale Salad or a Winter Citrus Salad for added freshness.
- Soups: Enjoy alongside a warm bowl of Vegan Tomato Basil Soup or Creamy Roasted Garlic Potato Soup for a cozy meal.
- Dipping Sauce: Drizzle with Tahini sauce, balsamic glaze, or a squeeze of lemon juice for extra flavor.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180°C (350°F) for 10 minutes or in the microwave for 2 minutes.
- Freezing: While zucchini has a high water content and may become slightly mushy when thawed, you can freeze stuffed zucchini before baking. Wrap tightly in plastic wrap and store for up to 2 months. Bake from frozen, adding an extra 5-7 minutes to the cooking time.
Frequently Asked Questions about Vegan Stuffed Zucchini
1. Can I make this recipe gluten-free?
Yes! This recipe is naturally gluten-free. Just ensure that any store-bought vegan cheese you use is also gluten-free.
2. Can I add protein to the filling?
Absolutely! Add cooked lentils, quinoa, or crumbled tofu for a protein boost.
3. What other vegetables can I use for stuffing?
You can swap zucchini with bell peppers, eggplants, or large mushrooms for a delicious variation.
4. Can I prepare the filling in advance?
Yes! You can make the filling a day ahead and store it in the fridge. Just assemble and bake when ready.
5. What if I don’t have vegan cheese?
You can use nutritional yeast, a cashew cream drizzle, or a homemade vegan cheese sauce as a substitute.
Equipment Needed
- Baking dish – To hold and bake the stuffed zucchinis.
- Knife & cutting board – For prepping the vegetables.
- Spoon – To scoop out the zucchini cores.
- Vegetable peeler – To create skin strips for the filling.
- Grater – For the carrot and vegan cheese.
- Pan – For sautéing the filling.
Vegan stuffed zucchini is a simple yet flavorful dish that’s perfect for any occasion. Whether you’re making it for a cozy dinner or serving it as a side dish, this recipe is sure to impress with its fresh ingredients and delicious flavors. Plus, it’s an easy way to incorporate more vegetables into your diet while enjoying a satisfying, plant-based meal.
Now that you have everything you need to make this delicious dish, why not give it a try? Let us know in the comments how your stuffed zucchini turned out! Have any fun variations or additions? Share them below—I’d love to hear your ideas! 🌱💚
Don’t forget to share this recipe with friends & family and tag me on Instagram if you try it!
Vegan Stuffed Zucchini
This Vegan Stuffed Zucchini recipe is a healthy and flavorful dish made with fresh veggies, aromatic herbs, and melty vegan cheese. Perfect for a light dinner or a delicious side, it's gluten-free, easy to prepare, and meal-prep friendly!
Ingredients
- 2 medium zucchinis
- 1 onion, finely chopped
- 1 clove garlic, minced
- 2 tomatoes, peeled and chopped
- 1 carrot, grated
- 1 cup vegan cheese, grated
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil, chopped (plus more for garnish)
Instructions
- Preheat your oven to 180°C (350°F). Cut the zucchinis in half lengthwise. Using a vegetable peeler, remove two thin strips of skin from each zucchini to help them sit flat in the baking dish. Scoop out the core with a spoon, chop it finely, and set it aside. Brush the zucchini halves with 1 tbsp olive oil, season with salt and pepper, and place them in a baking dish. Bake for 10 minutes to soften slightly.
- In a pan over medium heat, heat the remaining 1 tbsp olive oil. Sauté the onion and garlic until softened, about 2-3 minutes. Add the grated carrot, chopped tomatoes, zucchini core, and the peeled zucchini skin strips. Season with salt, pepper, and fresh basil. Cook for 5-7 minutes until the mixture is soft and fragrant.
- Remove the pre-baked zucchini from the oven and fill each half with the prepared vegetable mixture. Sprinkle the tops with grated vegan cheese. Return to the oven and bake for 15-20 minutes, or until the cheese is melted and golden.
- Garnish with fresh basil leaves and serve warm.
Notes
More Zucchini Recipes to Try:
- Vegan Zucchini Sticks
- Quick and Easy Garlic Zucchini
- 30-minute Fast and Healthy Zucchini Soup
- Vegan Spaghetti alla Nerano
- Golden Vegetable Soup