Stuffed Zucchini Vegan Recipes for Easy Weeknight Dinners

If you’re searching for a delicious, healthy, and satisfying plant-based meal, look no further than vegan stuffed zucchini! These vibrant green “boats” are a perfect canvas for a variety of flavorful fillings, making them an ideal choice for summer dinners, meal prep, or impressing guests at your next gathering.

Stuffed zucchini vegan recipes are incredibly versatile—you can fill them with grains, legumes, nuts, or a rainbow of vegetables, and they’re endlessly customizable to your taste and pantry staples.

Plus, they’re a fantastic way to use up a bumper crop of zucchini or sneak some extra veggies into your diet. Whether you’re new to plant-based cooking or a seasoned vegan, you’ll appreciate how easy, wholesome, and crowd-pleasing these recipes are.

In this post, I’ll share not just one but three crave-worthy vegan stuffed zucchini recipes—each with its own twist, so you’re sure to find a new favorite. Let’s dive in and get inspired!

Why You’ll Love This Recipe

• Healthy and Nutritious: Zucchini is low in calories, rich in vitamins, and high in fiber, making it an excellent base for a healthy meal.
• Completely Plant-Based: All recipes are 100% vegan, making them perfect for anyone avoiding animal products.
• Versatile and Customizable: Change up the fillings according to what’s in your fridge or pantry. The recipes below include Mediterranean, Mexican, and protein-packed lentil options.
• Meal-Prep Friendly: Stuffed zucchini can be made ahead and reheated, making them perfect for busy weeknights.
• Family-Friendly: These recipes are flavorful and visually appealing, making them a hit with both kids and adults.

Ingredients

Mediterranean Quinoa Stuffed Zucchini

• 4 medium zucchini, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, quartered
• 1/3 cup kalamata olives, pitted and chopped
• 1/3 cup cucumber, finely diced
• 2 tbsp fresh parsley, chopped
• 2 tbsp red onion, finely diced
• 2 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Mexican Black Bean Stuffed Zucchini

• 4 medium zucchini, halved lengthwise
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup diced bell pepper
• 1/2 cup tomato salsa
• 1/4 cup red onion, diced
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped

Lentil Walnut Stuffed Zucchini

• 4 medium zucchini, halved lengthwise
• 1 cup cooked green or brown lentils
• 1/3 cup walnuts, chopped
• 1/2 cup carrot, grated
• 1/2 cup celery, finely diced
• 1/4 cup onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp tomato paste
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Equipment

• Baking sheet or casserole dish
• Large mixing bowl
• Chef’s knife
• Cutting board
• Spoon or melon baller (to scoop out zucchini centers)
• Measuring cups and spoons
• Small skillet (for sautéing, as needed)
• Aluminum foil (optional for covering while baking)

Instructions

Mediterranean Quinoa Stuffed Zucchini

1. Preheat your oven to 400°F (200°C).
2. Prepare the zucchini: Slice each zucchini in half lengthwise. Using a spoon or melon baller, gently scoop out the center, leaving about 1/4-inch shell. Reserve the scooped flesh and chop it finely.
3. Make the filling: In a large bowl, combine cooked quinoa, tomatoes, olives, cucumber, parsley, red onion, lemon juice, olive oil, salt, and pepper. Add the reserved chopped zucchini flesh and mix well.
4. Stuff the zucchini: Place the zucchini shells onto a baking sheet or casserole dish. Spoon the quinoa filling into each shell, packing it gently.
5. Bake: Cover loosely with foil and bake for 20-25 minutes, or until zucchini is tender but not mushy. Remove foil for the last 5 minutes for a bit of browning.
6. Serve: Garnish with extra fresh parsley and a drizzle of lemon juice for brightness.

Mexican Black Bean Stuffed Zucchini

1. Preheat your oven to 400°F (200°C).
2. Prepare the zucchini: Slice zucchini in half lengthwise and scoop out centers. Reserve and chop the flesh.
3. Make the filling: In a bowl, mix black beans, corn, bell pepper, salsa, red onion, chili powder, cumin, smoked paprika, salt, pepper, and the reserved zucchini flesh.
4. Stuff the zucchini: Fill each zucchini shell with the black bean mixture, pressing down gently.
5. Bake: Arrange zucchini on a baking sheet, cover with foil, and bake for 25-30 minutes until zucchini is tender. Remove foil for the last 5 minutes to allow the tops to crisp slightly.
6. Serve: Sprinkle with fresh cilantro and serve with lime wedges or extra salsa.

Lentil Walnut Stuffed Zucchini

1. Preheat your oven to 400°F (200°C).
2. Prepare the zucchini: Halve and scoop out the centers as above, reserving and chopping the flesh.
3. Sauté the vegetables: Heat a small skillet over medium heat. Add a splash of olive oil, then sauté onion, garlic, celery, carrot, and reserved zucchini flesh until softened, about 5 minutes.
4. Combine the filling: In a bowl, mix cooked lentils, sautéed veggies, walnuts, soy sauce or tamari, tomato paste, thyme, smoked paprika, salt, and pepper.
5. Stuff the zucchini: Spoon the mixture into each zucchini shell, mounding it slightly.
6. Bake: Place on a baking sheet or in a casserole dish, cover with foil, and bake for 25-30 minutes. Remove foil for the last 5 minutes to brown the tops.
7. Serve: Garnish with extra thyme or chopped parsley if desired.

Tips & Variations

• Use Different Grains: Substitute cooked rice, bulgur, or farro in place of quinoa for texture variety.
• Add Vegan Cheese: Top with shredded vegan mozzarella or a sprinkle of nutritional yeast before baking for a cheesy finish.
• Make It Gluten-Free: All these recipes are naturally gluten-free, but double-check any processed ingredients like vegan cheeses or sauces.
• Bulk Up the Protein: Add crumbled firm tofu, tempeh, or cooked chickpeas for extra protein.
• Mix Up Your Herbs: Try fresh basil in the Mediterranean version or chopped green onions on the Mexican zucchini for a flavor change.
• Try Air Frying: For a crispier finish, air fry the stuffed zucchini at 375°F for 12-15 minutes.
• Meal Prep: Prepare the fillings up to 2 days ahead and stuff the zucchini just before baking.

“Don’t discard the zucchini flesh! Chop it up and add it into the filling for extra nutrition and less waste.”

Nutrition Facts

Nutrition values are estimates and will vary depending on the specific ingredients and quantities used.

Serving Suggestions

• Serve stuffed zucchini as a main dish with a side of fresh salad or roasted potatoes.
• Pair with Vegan Bechamel Sauce for a creamy, elegant touch.
• Enjoy leftovers cold or gently reheated for a quick lunch or snack.
• Try them alongside Vegetarian Swiss Chard Recipes or a bowl of Low Calorie Vegetable Soup for a well-rounded, veggie-forward meal.
• For a party or potluck, slice into smaller sections and serve as an appetizer.

Conclusion

Vegan stuffed zucchini is more than just a healthy dinner—it’s a celebration of seasonal produce and vibrant flavors. These recipes are proof that plant-based meals can be hearty, satisfying, and beautiful on the plate.

Whether you’re craving a Mediterranean twist, a spicy Mexican-inspired filling, or something hearty with lentils and walnuts, there’s a stuffed zucchini recipe here for you.

With endless variations and easy prep, these dishes are bound to become regulars in your meal rotation. Experiment with your favorite grains, legumes, or veggies, and make each version your own.

Don’t forget to explore other plant-based favorites like Vegetarian Date Cake Recipe for dessert, or check out more global vegetable dishes in my Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Happy cooking and enjoy every delicious, nutritious bite!

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