GF

Stuffed Zucchini Pizza Boats

5 from 1 vote
This is a simple gluten-free recipe that's so gourmet! Made with a plant-based "ground beef," stuffed into zucchini boats, topped with vegan mozzarella and baked until golden and bubbling.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
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May 12, 2020 (Last updated Apr 5, 2022) by Hannah Sunderani

Stuffed Zucchini Pizza Boats


Say hello to this delicious masterpiece: Stuffed Zucchini Pizza Boats. This recipe is vegan and gluten-free, easy to make yet so gourmet! It’s wholesome and savoury, made with a tomato based plant-based “beef” filling, and topped with my homemade vegan mozzarella.

Truly, it’s a vegan comfort recipe that you will adore! Certainly, it was popular with my husband. And it will be a staple recipe from now on in our household.

So, let me share exactly how to make this deliciously comforting zucchini boat recipe!

stuffed zucchini pizza boats

Stuffed Zucchini Pizza Boats Recipe

The ingredients

The ingredients for this recipe are fairly simple and straightforward. You will need;

  • coconut oil
  • onion
  • garlic
  • plant-based “ground beef (recommendations below), or sub with 1.5 cups green lentils
  • Italian seasoning
  • fennel
  • tomato sauce
  • tomato paste
  • zucchinis
  • vegan mozzarella

As you can see, the ingredient list is minimal. And yet it packs tons of taste and flavour. Plus, most of the ingredients are pantry staples that you likely already have in your home.

the ingredients for this recipe

Now, let’s talk about the plant-based “beef” in this recipe. Fortunately, there are lots of brands on the market now for plant-based “ground beef,” and it’s becoming easier to find it in most generic grocery stores.

But, if you can’t find plant-based ground beef at a grocery store near you, feel free to sub the ground beef for cooked lentils (green or black).

How to make zucchini boats

You might have noticed that there’s a few stuffed zucchini recipes online. However, not many of these recipes are vegan. Whomp whomp… But, this is exactly why I’ve created this plant-based recipe! Certainly, it’s as tasty and gourmet as they come. So you don’t need to compromise on taste when choosing a plant-based version from the classic.

This recipe is pizza/lasagna inspired, using a simple tomato-based vegan “ground beef” filling, topped with my homemade vegan mozzarella. Then baked in the oven until cooked and bubbling.

plant-based ground "beef" for the filling of these stuffed zucchini pizza boats! It's simple and full of flavour!

To make these zucchini boats, we will begin by preparing the “pizza sauce” filling. First, we will prepare the ingredients for the plant-based beef filling. Simply cook the ingredients in our saucepan and bring to a low simmer to thicken.

Next, we will prepare our homemade vegan mozzarella. This is a 5-minute recipe for melty, stretchy, creamy and cheesy vegan mozzarella.

Finally, we will stuff the zucchinis and bake! To do this we will slice the zucchini in half and scoop out the inner seeds to make boats. Next, fill with pizza sauce filling, and top with vegan cheese. Then bake in the oven for 30 minutes, or until zucchini boats are bubbling and golden.

First we stuff the zucchini with the plant-based vegan "beef," then we add the vegan mozzarella. Bake in the oven until golden and bubbling.

stuffed zucchini pizza boats

Tips for this recipe

Certainly, this recipe is simple and straight forward. In fact, anyone can make it, which is why I’ve given it my newbie cook stamp of approval.

Now, if you’re finding it hard to source a plant-based “ground beef” at your local grocery stores then you can sub with cooked lentils. In fact, I love to use lentils for this recipe. My preference is to use green or black.

And, if you want that “ground beef” texture then I recommend to pulse the lentils to break up the shape before adding your sauce.

In addition, if you want to speed up the process you can forgo making the vegan mozzarella yourself and opt in for a store-bought version. However, I much prefer the homemade. It only takes 5 minutes for a stretchy, melty cheese, and you know exactly what’s gone in to making it.

stuffed zucchini pizza boats

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Pin it on Pinterest!

So, there we have it! A gourmet, savoury, vegan and gluten-free Stuffed Zucchini Pizza Boats recipe. It’s a comforting dish that I think you’re going to love as much as we do.

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.


GF

Zucchini Pizza Boats

This is a simple gluten-free recipe that's so gourmet! Made with a plant-based "ground beef," stuffed into zucchini boats, topped with vegan mozzarella and baked until golden and bubbling.
stuffed zucchini pizza boats
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serves 4 people

Ingredients

  • 1 tbsp coconut oil
  • 1 onion small, chopped
  • 3 cloves garlic finely chopped
  • 12 oz Plant-Based ground beef 12 oz/340 g (or 1.5 cups cooked lentils)
  • 1 tsp Italian seasoning
  • 1/4 tsp fennel
  • 1/2 tsp sea salt
  • 1/8 tsp pepper
  • 1.5 cups tomato sauce
  • 1 tbsp tomato paste
  • 4 zucchinis
  • 1 cup vegan mozzarella or store-bought

Instructions

  • In a deep skillet add coconut oil, onion and garlic. Cook on medium heat for 10 mins, or until onion is soft and translucent. 
  • Add  the plant-based ground (or lentils), Italian seasoning, fennel, sea salt and pepper. Cook and break apart ground into small chunks, until lightly brown (5-10 mins). Then pour in tomato sauce and tomato paste, mix to combine. 
  • Make homemade vegan mozzarella. Or, grate store-bought plant-based cheese. 
  • Preheat oven to 400F/200C.Slice zucchinis in half and scoop out inner seeds to make boats. Scoop plant-based ground beef into boats, and sprinkle/drizzle with cheese. Cook in the oven for 30 minutes, or until zucchini boats are golden and bubbling. 

Notes

Use my homemade vegan mozzarella cheese for this recipe. (5 min recipe for melty, stretchy, vegan mozzarella). Recipe will keep for 5 days. Store in fridge in air-tight container. 
If using cooked lentils, feel free to pulse in your blender/food processor before adding to the sauce for a more "beef" consistency. I prefer to use green lentils, but red and black also work.
Plant-based ground beef filling and vegan mozzarella cheese can be prepped 1-2 days in advance. 
Nutritional information is a rough estimate, and was calculated subbing lentils for the plant-based ground beef.  Nutritional information is calculated by a third party, and unfortunately plant-based ground beef is not yet a searchable term.

Approvals

Nutrition

Calories: 511kcal | Carbohydrates: 74g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Sodium: 1106mg | Potassium: 905mg | Fiber: 32g | Sugar: 12g | Vitamin A: 851IU | Vitamin C: 49mg | Calcium: 134mg | Iron: 9mg
DID YOU

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and hashtag it #twospoons

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  1. I used lentils and it was delicious! I might try plant-based ground beef next time to compare. My husband asked if I could make this all time! It was definitely a hit in our household!

    • So glad you enjoyed this recipe Krystal!! I also find it really tasty with the lentils! My husband said the same thing when we ate this dish. haha. Hope you’re well and thanks for the sweet comment.