These delicious Zucchini Boats come together in 20-30 minutes and are perfect for all diets: vegans, paleo, vegetarian, dairy-free or omnivores.

Zucchini Boats [Vegan]




Cooking Time




  • 1 teaspoon coconut oil
  • 1/3-1/2 large yellow or white onion, diced
  • 1 teaspoon minced garlic
  • 1 1/2 pounds meatless grounds
  • 1 tomato, diced
  • 4 medium zucchini squash
  • ground black pepper and sea salt to taste
  • extra-virgin olive oil to drizzle over zucchini
  • 1 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground tumeric
  • optional: nutritional yeast, vegan ranch dressing


  1. Preheat oven to 425°F
  2. Prepare zucchini by rinsing, trimming ends and halving. Use a spoon or melon baller to scoop out the fleshy middle from each half.
  3. Place zucchini halves cut-side up on a baking sheet. Use your hands to rub both sides with extra-virgin olive oil. Season with salt and pepper.
  4. Bake in oven for 15-20 minutes while you prepare the filling.
  5. Heat coconut oil over medium-low heat in saute pan. Add diced onion and saute, stirring, for 5-7 minutes.
  6. Stir in garlic, oregano and turmeric. Then stir in meatless grounds, incorporating well.
  7. Stir in tomatoes and turn off heat.
  8. Remove zucchini boats from oven. Use a spoon to fill each boat. Top with nutritional yeast or leave it plain. (Or drizzle with vegan ranch!) Feel free to add vegan feta cheese as well. Enjoy immediately!
  9. These are great reheated the next day. Use the extra filling to sprinkle over salad, or to make tacos or burritos.  Enjoy!

    Discover more recipes with these ingredients

  • Zucchini