Servings
Font
Back
0 from 81 votes

Vegetarian Stuffed Zucchini

This Stuffed Zucchini recipe is loaded with seasoned onions, peppers, and black beans for a filling vegetarian meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 225 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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

% 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.