Vegan Zucchini Boats
These easy vegan zucchini boats are low in calories, great for a summer meal and pack a lot of flavor! You will love how quick this comes together.
Servings: 4 people
Calories: 237kcal
Ingredients
- 4 medium zucchini, cut in half lengthwise
- ¼ teaspoon salt, more or less to taste
- ¼ teaspoon black pepper, more or less to taste
- 1 tablespoon olive oil
- 12-16 oz vegan meat crumbles
- 1 clove garlic, minced
- 1 small onion, chopped (about ⅓-1/2 cup)
- 2 cups marinara sauce
- ½ teaspoon Italian seasoning
- ¾ cup vegan shredded parmesan
- ¼ cup panko breadcrumbs
- 2 tablespoon fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 9x13 baking dish.
- With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Sprinkle a little salt and pepper on each shell and place into the baking dish.
- With the zucchini flesh that was removed, roughly chop and set aside.
- In a medium pan over medium heat, add oil. Add in onions cook until translucent about 3-4 minutes.Add in garlic and cook for 1 more minute, careful not to burn.
- Add in meatless crumbles and cook for 4 minutes. Add zucchini flesh and Italian seasoning. Cook until softened, about 3-4 minutes.
- Pour the marinara sauce into the pan and bring to a simmer; cook for 5 minutes or until most of the liquid has dissolved.
- In a medium bowl, combine the vegan parmesan and breadcrumbs.
- Spoon in and mound the meatless mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top.
- Place in oven and bake until golden on top, 20-25 minutes.
Video
Nutrition
Serving: 2zucchini boat halves | Calories: 237kcal | Carbohydrates: 25g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 1196mg | Potassium: 1130mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1096IU | Vitamin C: 48mg | Calcium: 67mg | Iron: 7mg
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