Vegan Twice Baked Stuffed Zucchini
This Italian-inspired, vegan twice baked stuffed zucchini is very easy to make and surprisingly healthy for a light and tasty meal.
- 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
- 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, mozerella 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.
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.
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.
Step 4. Add the cooked mixture to a bowl with the breadcrumbs, marinara sauce and nutritional yeast. Mix it up until thoroughly combined.
Step 5. Scoop the mixture into the zucchini boats and sprinkle with your choice of vegan cheese, if desired.
Bake for 20 minutes then enjoy topped with fresh herbs like parsley or basil.
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.
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- Pre-heat the oven to 400 degrees,
- Slice the zucchinis half lengthwise, remove some of the seeds if possible then use a spoon to scoop out most of the flesh to create shells you’ll be adding the filling too. Set the scooped out flesh aside as you’ll be using it to create the filling.
- Lay the zucchinis cut side up on a baking tray or in a baking dish and brush or rub with the olive oil.
- Bake the zucchini halves for 10 minutes then remove from the oven and set aside.
- While the zucchini is baking, chop up the artichoke hearts and garlic and add to a pan with zucchini flesh you reserved in step 2. Cook the mixture in 1 tsp olive oil, water or vegetable stock over medium-high heat for about 6-7 minutes until softened, fragrant and heated through.
- Mix the cooked mixture with nutritional yeast, breadcrumbs and marinara sauce. You can mix it all up right in the skillet or in bowl.
- Divide the mixture between the 8 zucchini halves. Sprinkle each half with your choice of vegan cheese, if desired.
- Bake for 20 minutes then serve right away topped with fresh chopped basil and/or parsley.
Best served fresh but will keep in the fridge in a sealed container for up to 4 days. Enjoy cold or reheat in the oven or microwave until heated to your preference.
- Serving Size: 1/2 a zucchini
- Calories: 93
- Sugar: 2 g
- Sodium: 163 mg
- Fat: 1.4 g
- Carbohydrates: 17 g
- Fiber: 6.2 g
- Protein: 5 g
Keywords: twice baked zucchini, vegan baked zucchini, stuffed zucchini
Originally pubslihed on December 12, 2016. Updated with new photos and text on November 2, 2020.