These Clean Eating Zucchini Boats with Creamy Garlic Sauce are perfect as a meal for Meatless Monday or as a side dish. They’re really simple to make and can be ready in about 30 minutes.You can start preparing the filling and sauce while the zucchini are in the oven and then it only takes a few minutes to assemble them.

Raw Zucchini Boats With Creamy Garlic Sauce [Vegan,Gluten-Free]

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  • 1 organic zucchini

For the Filling:

  • 1 cup organic walnuts
  • 2 tablespoons organic extra-virgin olive oil
  • 1/2 teaspoon organic ground smoked paprika
  • 1/2 teaspoon organic ground cumin
  • 1 - 2 pinch Himalayan pink salt

For the Sauce:

  • 1/2 cup organic cashews
  • 1/2 cup water (purified/filtered)
  • 2 teaspoons organic extra-virgin olive oil
  • 2 teaspoons organic lemon juice (freshly squeezed)
  • 1 - 2 clove organic garlic
  • 1/8 teaspoon Himalayan pink salt


To Make the Zucchini:

  1. Wash the zucchini and cut in half (from tip to tip).
  2. Gently scoop out the inside of the center to create a hollow space for the filling (set aside the scooped out part to add to the sauce).
  3. Rub a light coat of olive oil on the inside of the zucchini halves and bake at 350 degrees for 25 - 30 minutes, or until the insides are cooked and tender.

To Make the Filling:

  1. Add all ingredients for the filling to a food processor and process until it becomes a crumbly texture.
  2. Adjust seasonings to your preference.

To Make the Sauce:

  1. Add all ingredients for the sauce, PLUS the scooped out centers of the zucchini, to a Vitamix and blend until creamy and smooth.
  2. Adjust seasonings to your preference.

To Assemble:

  1. Divide the filling between the two zucchini halves and drizzle the sauce over the top.
  2. Store extra sauce in an air-tight glass or BPA-free container in the refrigerator.
  3. Enjoy!

Nutritional Information

Per Serving: Calories: 703 | Carbs: 24 g | Fat: 64 g | Protein: 15 g | Sodium: 266 mg | Sugar: 5 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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