Vegan Twice Baked Stuffed Zucchini

Name: Vegan Twice Baked Stuffed Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 medium zucchini; 1 tsp olive oil; 1 14 oz can artichoke hearts, drained; 4 cloves garlic, minced; 1/3 cup nutritional yeast; 1/3 cup bread crumbs; 1/2 cup marinara sauce; optional: vegan cheese of choice

posted: 11/02/20 — updated: 04/24/23 by Deryn Macey Disclosure: This post may contain affiliate links.

Jump to Recipe· 5 from 4 reviews

This Italian-inspired, vegan twice baked stuffed zucchini is very easy to make and surprisingly healthy for a light and tasty meal.

Half a zucchini on a plate stuffed with an artichoke and marinara sauce mixture. Fork rests on plate.

Table of Contents

Features

vegan, gluten-free, sugar-free and soy-free
low in fat with 6 grams of fiber and 5 grams of protein per serving
easy to make in under 45 minutes with minimal prep time

Ingredient Notes

Ingredients for making stuffed zucchini boats labelled with text overlay.

zucchini – use medium-sized zucchini large enough to cut in half and add the filling
artichoke hearts – use plain or marinated canned artichoke hearts
nutritional yeast – adds a cheesy flavour to the filling
bread crumbs – any kind of breadcrumbs works, use gluten-free breadcrumbs if needed
marinara sauce – any marinara, arabiatta or other pasta sauce works well here
vegan cheese – optional but adds a nice touch to finish them off, vegan parmesan, mozzarella or any other cheese you enjoy works well

Complete list of ingredients and amounts is located in the recipe card below.

Step by Step Instructions

Step 1. Slice the zucchinis in half lengthwise, remove some of the seeds if possible then use a spoon to scoop out most of the flesh, creating a shell you’ll be able to add the filling too.

Be sure to reserve the scooped out flesh, you’ll be using it to make the filling.

Zucchinis cut in half lengthwise with the flesh scooped out to create shells.

Step 2. Lay the zucchini shells flat on a baking sheet and brush with a little olive oil (oil-free is ok too!), bake for 10 minutes then remove from the oven and set aside.

Hand using a small brush to apply olive oil to zucchinis on a baking tray.

Step 3. While the zucchini is baking, chop the the artichoke hearts and garlic then add to a skillet with the zucchini you removed when creating the shells. Cook the mixture over medium-high heat for 5-6 minutes until thoroughly combined, heated through and softened.

Overhead view of cooked zucchini, artichokes and garlic in a hot skillet.

Step 4. Add the cooked mixture to a bowl with the breadcrumbs, marinara sauce and nutritional yeast. Mix it up until thoroughly combined.

Chopped artichokes, garlic and zucchini mixed with marinara sauce in a bowl. Wooden spoon rests in bowl.

Step 5. Scoop the mixture into the zucchini boats and sprinkle with your choice of vegan cheese, if desired.

Wooden spoon to add tomato filling to shelled zucchini halves on a baking tray.

Hand sprinkling cheese over stuffed zucchini boats on a baking tray.

Bake for 20 minutes then enjoy topped with fresh herbs like parsley or basil.

5 stuffed zucchini boats topped with fresh herbs on a rectangular plate.

Serving and Storing

Enjoy as a healthy side dish, appetizer or light main dish.
Can be served on their own or over rice or salad.
Serve as is or top with fresh chopped basil or parsley.
Best served fresh but can be stored in the fridge for up to 4 days.
Enjoy cold or reheat in the microwave or oven until heated to your preference.

Stuffed zucchini boat cut in half on a plate with a fork.

For more “stuffed” recipes, try these black bean stuffed sweet potatoes, stuffed butternut squash or quinoa stuffed peppers.

Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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