Vegan Stuffed Zucchini Boats with Quinoa and Black Beans

Name: Mexican zucchini boats
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 2 zucchinis (courgette) cut in half, lengthwise; 1 small yellow onion, diced; 1 small green pepper, diced small (½ cup); 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon cumin; 1 ½ cups vegetable broth; 1 teaspoon maple syrup; 1 tablespoon lime juice; ¾ cup quinoa, rinsed; 1 – 15 ounce can black beans (1 ½ cups cooked beans); 1/3 cup tomato paste (5 ½ tablespoons); 2 ½ cups vegetable broth; 1 teaspoon garlic powder; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 tablespoon oregano; 2 tablespoons nutritional yeast; 1 tablespoon lime juice; Salt and black pepper to taste; 1 ripe avocado cut into small cubes; 1 cup diced tomato; 1 small red onion, diced small (about ½ cup); 1 cup fresh cilantro (coriander) chopped; juice of 1 lime; A pinch of red pepper flakes (optional)

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Vegan stuffed zucchini boats with quinoa and black beans have spicy enchilada sauce and avocado salsa for an easy and yummy Mexican dinner.

Stuffed zucchini boats with avocado salsa.

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Why you'll love this recipe
Ingredients & substitutions
Instructions & pro tips
Serving suggestions
Storing / Freezing / Reheating
Frequently asked questions
More Recipes
Recipe

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.

Sauce, quinoa filling, and zucchini halves.

Ingredients & 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.

Making stuffed zucchini boats in 4 steps.

Instructions & pro tips

Step 1: Cooking the filling

takes a few quick steps starting with 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.

Zucchini halves with quinoa, black beans, and sauce in a baking dish.

Serving suggestions

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 roasted cauliflower tossed with chili powder.

If you skip the avocado salsa, Pico de Gallo or mango salsa 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.

Zucchini half filled with quinoa and black beans with enchilada sauce on black plate

Frequently asked questions

What is the best substitute for quinoa?

There are several alternatives to quinoa for making stuffed zucchini filling. Leftover brown rice makes an easy filling, but you can also consider quick-cooking bulgur or millet. Pearl couscous or barley grains are bigger than quinoa but can also be used as a substitute.

Can I replace homemade enchilada sauce with canned?

This homemade enchilada sauce recipe makes a little over 2 cups. If you substitute with canned or use a premade enchilada sauce mix, use enough, so you end up with at least 1 cup to mix with the quinoa filling and ¾ of a cup to add over the top.

Can you make stuffed zucchini boats ahead of time?

Good news! You can make the enchilada sauce plus the quinoa and black bean filling a few days before using them. If you stuff the zucchini a day ahead, store them in the baking dish and cover them with plastic or foil. Add the remaining sauce before baking them. Avocado salad is best if made fresh.