Vegan Stuffed Zucchini Boats with Mushrooms & Spinach
These healthy and flavorful zucchini boats are packed with quinoa, mushrooms, and spinach for a delicious vegan meal that’s perfect for any day of the week.
Ingredients
- 4 medium zucchinis choose firm ones for better structure
- 1 cup quinoa or substitute with couscous for a different texture
- 2 tablespoons olive oil coconut oil works great for a unique flavor
- 1 cup mushrooms button or cremini, sliced
- 2 cups fresh spinach kale or Swiss chard can be used instead
- 2 cloves garlic minced for that aromatic touch
- 1 teaspoon dried oregano fresh, if available, amplifies flavor
- Salt and pepper to taste
- 1/2 cup breadcrumbs for a gluten-free option, use almond flour or gluten-free breadcrumbs
- Fresh parsley chopped, for garnish
Instructions
- Slice the zucchinis in half lengthwise and scoop out the insides using a spoon, creating small boats. Set aside the scooped flesh for later use.
- In a saucepan, combine quinoa and twice the amount of water. Bring to a boil, lower the heat, and simmer until the quinoa is fluffy, approximately 15 minutes.
- In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and stir for about 5 minutes until they start to soften. Then, add garlic, spinach, and the reserved zucchini flesh. Cook until the spinach wilts. Season with oregano, salt, and pepper.
- In a large bowl, mix the cooked quinoa with the sautéed veggie mixture. Toss until well combined.
- Preheat your oven to 375°F (190°C). Gently pack the quinoa mixture into each hollowed zucchini half. Top with breadcrumbs for that golden crust.
- Place the stuffed zucchini on a baking sheet and bake for 20 minutes, until the zucchini is tender and the breadcrumbs are crispy and golden brown.
Notes
You can swap in different grains or leafy greens depending on what you have on hand—this recipe is flexible and forgiving!