Italian Inspired Vegan Zucchini Boats

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If you’re searching for a wholesome, flavorful, and satisfying dinner that’s both vegan and gluten-free, look no further than these Italian-inspired Zucchini Boats. They’re everything you want in a weeknight meal, nutritious, simple to make, and bursting with fresh, bold flavors that the whole family will love.

This recipe has become a go-to in our home, especially on busy weeknights when I want something healthy on the table without spending hours in the kitchen. It’s one of those dishes that feels comforting and indulgent, even though it’s packed with nourishing ingredients. The zucchini serves as a light, low-carb base, while the filling brings in all the cozy, savory goodness of Italian cooking — think rich tomato, garlic, basil, and protein-packed staples like lentils or quinoa.

I love how flexible this recipe is, too. Depending on what I have in the fridge, I’ll mix in extra veggies, stir in some vegan cheese, or top it all off with fresh herbs and a sprinkle of nutritional yeast for that cheesy finish. And the best part? It’s naturally gluten-free, so it’s perfect for friends and family with dietary restrictions — no adjustments needed.

Whether you’re trying to eat more plant-based meals, cooking for loved ones with different food needs, or simply looking for a fresh way to use up those end-of-season zucchinis, these stuffed zucchini boats are a nourishing, feel-good dinner that never disappoints. Healthy, hearty, and full of Italian flair — this dish brings everyone to the table.

Why You’ll Love This Recipe

I love this recipe because an optional Vegan meal is much more enjoyable than you think! Give it a go! You could always add cheese as an option.

Ingredients

Let’s make this!

Zucchini: I allow one person, however if you have hungry people, opt for two per person
Lentils: Or any legumes that you prefer – chickpeas, butter beans, cannellini beans
Capers: The zing and the seasoning
Baby Spinach: For a touch of green and goodness
Oregano: Just a touch for the italian feels
Garlic & Onion: A must!
Celery & Carrot: Just a touch to create the delicious base for the sauce
Optional: Olives, sundried tomatoes and of course, cheese!
Fresh Tomato: Diced – fresh is best!

Let’s Cook!

Instructions

Preheat the oven 200c.
Cut the zucchini in the half, place on a lined oven tray and drizzle with olive oil, salt and pepper. Bake for 15 minutes until the middle part is soft enough to scoop out
Meanwhile, in a large frypan, drizzle with olive oil. Add carrot, celery, onion, garlic and oregano. Pan fry to create all those delicious flavour combination. Add diced tomato and capers. Season well. Cover to reduce for 10 minutes. Turn off heat, add capers.
Remove the zucchinis from the oven. Gently scoop the middle part and add your italian mixture. You can add cheese and return to the oven to melt. Or serve as is with a delicious salad!

Frequently Asked Questions

Could I choose other legumes?

Yes. Cannellini beans are a great option as are butter beans

What cheese would you recommend?

Vegan cheese or Mozzarella

Can I freeze the zucchini boats?

I would suggest to cook fresh. Zucchinis will become to soggy if frozen