Vegan zucchini boats with a meatless tomato sauce, fresh veggies, dairy-free cheese, and crispy breadcrumbs. The best easiest Italian stuffed zucchini recipe!
112-ounce packageimpossible beefcan use any plant-based beef substitute
1/2yellow oniondiced finely (about 1 cup)
1red bell pepperdiced (about 1 cup)
4ouncemushroomsdiced (about 2 cups)
2garlic clovesminced
1cupmarinara sauce
1teaspoonItalian seasoning
1/4teaspoonred pepper flakes
1cupshredded vegan mozzarella cheeseI like Follow Your Heart brand
1/2cupItalian breadcrumbs
1Tablespoonolive oil
fresh basilfor topping (optional)
Instructions
Preheat oven to 400 degrees Fahrenheit.
Prep zucchini: Slice zucchini in half length-wise. Using a spoon, scoop out the insides of the zucchini, removing the seeds. Discard. Place zucchini on a baking sheet and set aside.
In a large non-stick skillet over medium heat, cook the Impossible Beef (about 7-10 minutes). Crumble the beef with a wooden spoon as it cooks. Set aside.
In the same pan, add onion and pepper. Cook for about 5 minutes until the onions are translucent. Add mushroom and cook for about 5 minutes. Add garlic and cook until fragrant (about 30 seconds).
Add marinara sauce, Italian seasoning, and red pepper flakes. Mix and remove from heat.
Stuff zucchini halves with filling. Bake in the oven for 15 minutes.
While zucchinis are baking, mix breadcrumbs with olive oil.
When zucchini is done baking, top with vegan cheese then breadcrumbs. Bake for an additional 10 minutes until cheese is melted.
Remove from the oven and top with fresh basil. Serve warm.
Video
Notes
Vegan zucchini boats will keep well in the fridge for up to 3 days stored in an airtight container. Reheat in the oven for the best taste.Because cooked zucchini doesn't do well when frozen and then defrosted, I do not recommend freezing this dish.