Italian Style Zucchini Boats (Vegan + GF)

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These stuffed zucchini boats are one of those easy weeknight dinners that somehow feel a bit fancy. Roasted zucchini halves make a light and healthy base, and the filling’s a delicious mix of lentils, tomato, garlic, and whatever veg you’ve got knocking around in the fridge. Add vegan cheese, herbs, or a sprinkle of nutritional yeast if you want to up the umami.

This recipe is fully plant-based, naturally gluten-free, and super satisfying. We make this on repeat in the summer when zucchinis are cheap and the veggie drawer is looking a bit tragic. Quick to prep, and big on flavour, saves food waste. (yay!) it just works.

Easy to make. Easy to eat. Everyone’s happy! (Especially me!)

Why You’ll Love This Recipe

This recipes is a favourite in my house because it’s plant-based and GF by default, but still tastes rich and filling. Not strictly vegan? Add cheese! Easy.

Ingredients

Here’s what you’ll need to make these stuffed zucchini boats. Most of it’s pantry-friendly, and there’s room to swap in what you’ve got on hand. No stress! Just good flavours.

Zucchini: One per person works, but go for two if you’re feeding hungry types or skipping sides.
Lentils: Use cooked brown, green, or puy lentils, or swap for chickpeas, butter beans or cannellini. You could also use rice or risoni! It’s all good.
Capers: Bring salt, tang, and a bit of bite to balance the sauce.
Baby spinach: Stirred in at the end for colour and extra greens. If you want to bump up the veg even more, add some steamed green beans or peas at the end too!
Oregano: Just enough to hint at Italian flavours. Dried works perfectly, but if you’ve got some in the garden, bang it in!
Garlic & onion: Non-negotiable for flavour.
Carrot & celery: Classic soffritto base. This adds sweetness and depth.
Tomatoes: Fresh is best, but tinned is fine too. Use what you’ve got.
Optional extras: Sundried tomatoes, olives, or vegan cheese (or all of the above) throw on what you like, it’s a flexible dish.

Instructions

Zucchini Boats are SO simple to make – you’ll find yourself whipping them up all the time just to use up the leftovers in the veggie drawer!

Roast your zucchinis: Halve them, drizzle with oil, season, and roast at 200°C for 15 minutes until tender.
Make the filling: Sauté onion, garlic, celery, carrot and oregano. Add tomato, lentils, capers and spinach. Cook it down till saucy.
Stuff and finish: Scoop out the zucchini centres, load them up with filling, top with whatever extras you like, and bake for 5–10 more minutes.

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 cooking fresh. Zucchinis will become too soggy if frozen

Italian-Style Vegan Zucchini Boats

Raquel Bosustow

This easy stuffed zucchini recipe is a healthy, plant-based dinner that’s perfect for busy weeknights. Vegan, gluten-free, and packed with flavour, these Italian-style zucchini boats are loaded with veggies, pulses, and classic herbs for a simple but satisfying meal the whole family will love.

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Prep Time 15

Cook Time 15

Serves

Ingredients

6 medium zucchini
2 tbsp olive oil
¼ tsp salt
freshly ground black pepper, to taste

Filling:

1 tbsp olive oil
1 cup diced onion and garlic, about 1 small onion + 2 cloves garlic
1 cup diced carrot and celery, roughly 1 of each
2 ripe tomatoes, diced
450 g cooked lentils, or 1½ cups, drained and rinsed
1 cup baby spinach, chopped
2 tbsp capers
1 tsp dried oregano

Optional extras:

Chopped olives, sundried tomatoes, or vegan cheese for topping

Instructions

Preheat the oven to 200°C (400°F). Line a baking tray with baking paper.
Slice the zucchinis in half lengthways. Score the flesh with a knife, drizzle with olive oil, and season with salt and pepper. Place cut-side up on the tray and roast for 15 minutes, or until the centres are soft enough to scoop.
While the zucchini bakes, heat 1 tbsp olive oil in a large frying pan. Add onion, garlic, carrot, celery, and oregano. Cook over medium heat for 5–7 minutes until softened and fragrant. Stir in the diced tomato and capers. Simmer for 10 minutes until the mixture thickens slightly. Stir in the spinach and lentils as well as any extra cooked veg, season to taste, then turn off the heat.
Scoop out a bit of flesh from the roasted zucchinis to make room for the filling. Spoon the lentil mixture into each one, packing it in firmly. Top with cheese, olives or sundried tomatoes if using.
Return to the oven for 5–10 minutes to heat through and melt the cheese, or serve straight away with a fresh salad.

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | LUNCH, DINNER

Cuisine | Italian