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.
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
- 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.
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.
Related Recipes
- Chickpea Stuffed Zucchini Boats
- Spicy Chickpea Veggie Burgers
- Marinated Chickpeas
- Roasted Chickpea Kale Salad
- Roasted Vegetable Lentil Salad
- Roasted Golden Beets
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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Vegan Twice Baked Stuffed Zucchini
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 8 halves
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Delicious, stuffed zucchini packed with a cheesy filling that’s full of flavour and nutrition.
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
Instructions
- 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.
Notes
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.
Nutrition
- 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
Originally pubslihed on December 12, 2016. Updated with new photos and text on November 2, 2020.
Oh my goodness!! These are so so good. I didn’t have 4 zucchini, so I used 2 zucchini and 2 yellow squash. I am absolutely falling in love with plant-based foods. Everything I have tried from your site has been wonderful!
I love that, Jennifer! So glad you enjoyed. Sounds perfect with zucchini and yellow squash! Thanks so much for leaving a review.
Made this today for the first time. I replaced the bread crumbs with cracked freekeh. It was very good. I topped it off with home made vegan parmesan. I am sure I will be making this one again. Was only going to taste it when I took it out of the oven after tasting it I ate 3 strips.
That’s great, Gregory! Thanks for trying the recipe and for the kind review!
I found the nutritional yeast after some searching in my local health food shop. These were absolutely delicious – exceeded expectations even for my meat-eating other half! Thanks!
p.s. i just used some tomato passata in the place of marinara sauce and it worked great.
Oh, great! I’m glad you found some afterall and so happy you enjoyed the recipe!
Hi – I really want to make this recipe but have never come across nutritional yeast… is it included simply for nutrition’s sake or as part of the flavour / structure of the dish? I am just wondering if I can omit this or perhaps substitute it for a yeast extract (i.e. marmite)?
It’s part of the flavour and structure. It has a cheesy, nutty flavour and is used as a condiment or cheese substitute. You can omit it and maybe add a bit more bread crumbs and some salt. It’s also readily available in well-stocked grocery stores or online. I wouldn’t use marmite in this. Thanks!
Everyone I my family loved this including my grandkids and my meat loving husband.
Well that’s awesome! So glad to hear it.
It looks really tasty, I can’t wait to try it!
I LOVE stuffed zucchini, so this is definitely a winning recipe in my book!
This sounds so good. I never tried zucchini until i had a spiralizer but now i love it. I love making a healthy vegetarian or vegan dish from time to time for more variety.
Yes! I love my spiralizer! I use it all the time. Zucchini is the best! Thanks for the comment.
That looks delicious!
Hi! I’m Mina, living in Tokyo.
I’ve been reading your recipes for these few months.
And I have cooked some.
Your site is full of recipes which I want to try.
I need your advise.
What do you recommend a good replacement
for the artichoke hearts?
Artichoke is not a very common vegetable
over here.