Vegetarian Stuffed Zucchini
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
225 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Stuffed Zucchini
Description
This recipe begins by halving zucchini and scooping out their centers to form boats, which are baked until soft. While they bake, onion and red bell pepper are sautéed with garlic and warming spices like cumin and chili powder. Black beans are added and cooked with salt to make a savory filling. The zucchini boats are filled generously, topped with shredded cheese or a creamy vegan sauce, then reheated briefly to melt the topping. This combination delivers a comforting texture contrast between soft zucchini and rich, flavorful filling.
The dish suits vegetarians by relying on plant-based proteins and can be made vegan using the cheese sauce alternative. It pairs well as a main vegetable dish or can serve as part of a larger meal. The baked zucchini offers a tender base, while the filling carries spice and moisture, resulting in a balanced and filling dish.
The original version included a tahini cheese sauce option, using raw tahini mixed with water, lemon juice, apple cider vinegar, nutritional yeast, and spices, for a smooth, drippy topping favored in some adaptations.
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 cumin ground
- ½ teaspoon salt fine sea salt
- ½ teaspoon chili powder
- 1 (15 oz.) can black beans , drained & rinsed
- ¾ cup cheddar cheese or Vegan Nacho Cheese Sauce, shredded
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 values given are for two stuffed zucchini halves with shredded cheese topping.
- The recipe can be topped with shredded cheddar cheese or a prepared vegan nacho cheese sauce.
- A tahini cheese sauce alternative can be made by whisking raw tahini, water, lemon juice, apple cider vinegar, nutritional yeast, salt, turmeric, and chili powder into a smooth, pourable consistency.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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