Go Back
+ servings
Finished recipe in a glass casserole dish

Mexican-Style Stuffed Zucchini Boats

These Mexican-Style Stuffed Zucchini Boats are made with a taco spiced tempeh filling and topped with fresh tomatoes and avocado for an easy weeknight vegan and gluten-free dinner.
5 from 2 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 40 minutes
Cooling Time: 10 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 277kcal
Author: Sarah McMinn

Ingredients

Stuffed Zucchini Boats

  • 4 small or 2 large zucchini
  • 3 tbsp. olive oil, divided
  • 1/2 large red onion, diced
  • 12 oz. tempeh
  • 3 tbsp. taco seasoning
  • 1/2 cup tomato sauce
  • 1/2 cup water
  • salt and pepper, to taste

Toppings

Instructions

  • Preheat oven to 400. Line a 9x12 baking dish with tin foil and set aside.
  • Cut the zucchinis in half lengthwise. With a grapefruit spoon scoop out the inside pulp of the zucchini leaving about 1/4" around the sides. Place inside the prepared baking dish, brush with 1 tablespoon of olive oil, and set aside. 
  • Heat oil in a large cast iron skillet over medium heat. Add diced onions and sauté until onions are fragrant and translucent about 5 minutes. While onions are cooking, crumble the tempeh between your fingers so that it resembles ground beef. 
  • Add crumbled tempeh and taco seasoning to the onion, stirring to coat. Cook for another 3-5 minutes until tempeh is browned. Stir in tomato sauce and water. Let cook, stirring occasionally until water has mostly evaporated. About 3 minutes. 
  • Spoon taco tempeh filling into the zucchini cavities so that it fills it up with a rounded top. Bake, covered, for 35 minutes. Remove tin foil and bake for an additional 10-15 minutes until zucchini is easily pierced with a fork. 
  • While zucchini boats are baking, prepare your toppings. 
  • Remove zucchini boats from the oven, let cool 10 minutes. Sprinkle with toppings and serve immediately. 

Notes

Serving and Storing - Zucchini boats do not store well. You will want to eat them within an hour of baking. To make in advance, you can make your filling and place it in the refrigerator for up to 2 days until you are ready to assemble your boats.
Recipe Tips - To make in advance, you can make your filling and place it in the refrigerator for up to 2 days until you are ready to assemble your boats.
Variations - Don't like tempeh? Substitute with the same amount of cooked brown lentils. 
 
 

Nutrition

Calories: 277kcal | Carbohydrates: 16g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Sodium: 1240mg | Potassium: 488mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1415IU | Vitamin C: 9.5mg | Calcium: 104mg | Iron: 3.4mg