5 from 81 votes
Vegetarian Stuffed Zucchini
Vegetarian Stuffed Zucchini features zucchini halves hollowed and baked until tender, then filled with a spiced black bean mixture cooked with onion, bell pepper, garlic, cumin, chili powder, and salt. It is topped with shredded cheddar cheese or a vegan nacho cheese sauce before finishing in the oven. The filling balances smoky, savory, and mildly spicy flavors within tender zucchini boats for a hearty vegetarian main or side.
Prep Time
10 mins
Cook Time
20 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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
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.