Vegan Stuffed Zucchini Boats with Quinoa and Black Beans

Why you'll love this recipe

• Easy-to-make. Quick-cooking quinoa and canned black beans make this a quick recipe using fresh zucchini as the ‘holder’ (boat) and a Mexican-style tomato sauce for flavor and holding power.
• Healthy and gluten-free. Get ready for another recipe packed with protein, satisfying veggies, and a few good-fat avocado cubes for a comforting and nutritious meal. It’s prepared gusto-style with no added oil and is entirely nut-free.
• Flavorful. The Mexican flavors make this stuffed zucchini recipe stand out above the crowd with a simple switch of more traditional marinara sauce replaced by a spicy enchilada sauce for a savory spice the whole family will love.

Ingredients and Substitutions

• Zucchini. Look for slightly larger zucchini, but not the gigantic kind growing out of control during the zucchini season. You can also use yellow squash or another seasonal squash.
• Quinoa. Use regular, white, or tri-color quinoa (black, white, and red. Quinoa is a great way to create a ground beef texture and is higher in protein than brown rice.
• Black beans. Make this easy recipe easier with a can of black beans. You could also use pinto beans or kidney beans. Beans give the filling flavor and texture.
• Bell peppers. Use ½ or a small green or red bell pepper and dice it into small pieces after cleaning the core and seeds.
• Smoked paprika. I'm highlighting this spice because it gives enchilada sauce a smoky flavor. If you use chipotle chili powder rather than regular chili powder, reduce the amount in half to start and add more after tasting.
• Nutritional yeast. ‘Nooch' is used in vegan recipes for cheesy umami flavor. Nutritional yeast is nutty and not strong-flavored as vegan parmesan cheese. You aren't building a vegan cheese sauce for this recipe. Just an enhancing taste. 
• Limes. The avocado salsa requires the juice of 1 lime, plus there is lime juice in the enchilada sauce and quinoa filling. For this reason, grab 1 fresh lime and some prepared stuff.
• Cilantro. Fresh cilantro (coriander) is limited to avocado salsa. Because I know cilantro isn't on the list of everyone's favorite fresh herbs, if you don't like it, don't use it. Some fresh parsley adds a bit of green if you want.

Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.

Instructions and Pro Tips

Follow these step-by-step instructions along with pro tips for a successful first-time cook.

Step 1: Cooking the filling

Start by sautéing the onions and pepper. Remember, when frying without oil, it's essential to wait until the pan is at medium heat before adding any ingredients. This prevents sticking.

Use vegetable broth or water to deglaze the pot. That’s a fancy way of saying pour in the broth, then use a wooden spoon to clear the bottom. After adding the rest of the ingredients, bring the pot to a low simmer and cover it until the quinoa is tender and most of the liquid is absorbed.

The cooking time for quinoa is about 15 minutes, so it may be done before you are ready with the prepped zucchini and sauce. Take it off the heat and leave it covered until you are prepared to add the sauce and stuff the zucchini.

Step 2: How to make enchilada sauce

This sauce is an easy recipe to tuck away when you want a quick burrito or taco sauce. Add all the ingredients to a small saucepan and whisk until it thickens. Then let it simmer on low for 15 minutes.

Step 3: Get ready to bake

Preheat the oven to 400 degrees F (200 C.). You’ll want to bake the zucchini boats in a baking dish or a baking sheet lined with parchment paper.

To prep, the zucchinis, trim the stem (if there is one) and then carefully cut them in half lengthwise. A small or measuring spoon is the best way to scoop out the seeds and core. Make a canoe shape, leaving much of the flesh of the zucchini so you can enjoy it with the filling and sauce.

Once the sauce is on point, add half to the quinoa and stir it. Place the zucchini in your baking dish and stuff each with an equal amount of the filling. Use the back of the spoon to press it in. Then cover the boats with the rest of the sauce.

Step 4: Bake stuffed zucchini for 25 minutes

While the zucchini bakes, make avocado salsa. Chop the red onion, fresh tomatoes, and cilantro, cube the avocado, and then mix all the ingredients in a small bowl. Toss in a pinch of red chili flakes if you want it a little spicy.

Serving Suggestions

Maximize your dining experience with a few easy, vegan side dishes that you can prepare while the zucchini boats are in the oven.

Serve vegan zucchini boats as the main course with a simple salad or a slaw (we highly recommend mango coleslaw). Complimentary veggies include corn, broccoli, green beans, or spicy roasted cauliflower tossed with homemade chili powder.

If you skip the avocado salsa, easy pico de gallo or fruity mango pico de gallo can be used. And, of course, your favorite salsa that you might have stashed in the fridge.

Storing / Freezing / Reheating

Store leftover stuffed zucchini boats in an airtight container for 3 days. I don't recommend freezing stuffed zucchini because the zucchini doesn't hold up to thawing and reheating. It gets pretty mushy.

Reheat zucchini in the oven, covered with foil or parchment paper, for 15 minutes. Then uncover it until it is heated through. You can also reheat it in the microwave. Make fresh salsa to go with the leftover. Even with lime juice and in a tightly sealed container, avocado browns quickly.

Frequently Asked Questions