Elizabeth Varga shares a vegan, gluten-free recipe that features fresh summer produce. Download our printable recipe card!
Vegan Zucchini Boats are a delicious veggie-forward dinner. Stuffed with a tempeh mixture, these boats are protein-packed for a satisfying dinner. These naturally gluten-free boats are ready in just 25 minutes!
Vegan Zucchini Boats
Makes 6 servings
Ingredients
- 3 Medium or Large Zucchini
- 1 Small Yellow Onion, small diced
- 1 8 Ounce Block Tempeh
- ½ Cup Homemade Marinara Sauce or Sub Store Bought
- 2 Tablespoons Soy Sauce, Tamari, or Liquid Aminos
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Dried Fennel Seed
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Liquid Smoke
- To serve: Vegan Parm, Fresh Basil, Red Pepper Flakes, Pepitas
Directions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Slice the top and bottom off of each zucchini. Then cut in half lengthwise. Use a spoon to scoop out the "guts" from the center, leaving a ¼" border on all sides. Set the guts aside for the filling.
Place the zucchini cut-side up on the prepared pan and bake for 5-10 minutes.
Finely chop the the zucchini guts you saved from step 2.
Heat a large non-stick pan over medium heat. Add the chopped zucchini centers and onion. Crumble in the tempeh, and add the marinara, soy sauce, spices, and liquid smoke. Cook 7-10 minutes, stirring occasionally, until the onion is soft.
When the zucchini are out of the oven, stuff each boat with the filling mixture. Top with vegan parmesan, basil, red pepper flakes, and pepitas. Enjoy!
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Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.
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