Vegetarian Stuffed Zucchini
User Reviews
5.0
81 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
225 kcal
-
Course
Main Course
-
Cuisine
Mexican
Vegetarian Stuffed Zucchini
Report
This Stuffed Zucchini recipe is loaded with seasoned onions, peppers, and black beans for a filling vegetarian meal.
Share:
Ingredients
Stuffed Zucchini
- 4 medium zucchini
- 1 tablespoon extra virgin olive oil
- ½ red onion , diced
- 1 red bell pepper , diced
- 1 clove garlic , minced
- ½ teaspoon ground cumin
- ½ teaspoon fine sea salt
- ½ teaspoon chili powder
- 1 (15 oz.) can black beans , drained & rinsed
- ¾ cup shredded cheddar or Vegan Nacho Cheese Sauce
Add to Shopping List
Instructions
- Preheat the oven to 350ºF. Slice the top and bottom ends off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.
- While the squash is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they soften, about 5 to minutes. Add the garlic, cumin, and chili powder and stir for 1 more minute.
- Add the black beans and salt, and continue cooking until everything is heated. Turn off the heat and let the vegetables sit in the warm pan until the zucchini has finished cooking.
- Fill each cooked zucchini half with a generous amount of the black bean mixture to assemble the zucchini boats. Sprinkle some shredded cheese on top, or drizzle the nacho cheese sauce over them for a vegan option. Return the zucchini to the oven until the cheese is warm, about 5 more minutes.
- Serve the zucchini boats warm, with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Notes
- Nutrition information is for 2 filled zucchini halves topped with shredded cheese. This information is automatically calculated and is just an estimate, not a guarantee.
- Tahini Cheese Sauce: This recipe was updated in July 2023 to use shredded cheese or my new favorite vegan cheese sauce. The original version called for a tahini cheese sauce, which has been hit or miss with some readers, but it's here if you prefer!
- Whisk the ingredients together until it reaches a smooth, drippy consistency. Raw tahini, such as Artisana brand, works best for this recipe since it has a mild, neutral flavor.
- 1/4 cup tahini
- 1/4 cup water
- 4 teaspoons lemon juice
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon nutritional yeast
- 1/4 teaspoon each: salt, turmeric, chili powder
Nutrition Information
Show Details
Calories
225kcal
(11%)
Carbohydrates
21g
(7%)
Protein
12g
(24%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
21mg
(7%)
Sodium
699mg
(29%)
Potassium
822mg
(23%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
1616IU
(32%)
Vitamin C
76mg
(84%)
Calcium
214mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 21g | 7% |
| Protein | 12g | 24% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 21mg | 7% |
| Sodium | 699mg | 29% |
| Potassium | 822mg | 17% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 1616IU | 32% |
| Vitamin C | 76mg | 84% |
| Calcium | 214mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
Other Recipes
You'll Also Love
