These baked zucchini boats stuffed with mushrooms, white beans and walnuts are so easy make and completely vegan. It is a simple but delicious dinner made with clean, wholesome and fresh ingredients. These boats are essentially a satisfying and nutritious one-dish meal.

One of the things I love about zucchini is it’s versatility. It can be used in so many ways and can be infused with just about any flavours. I used white beans, mushrooms and walnuts but feel free to use your favourite garden delectables and spices.

Easy to prepare, just wash the zucchini and cut them lengthways. Use a spoon to hollow them out by scooping out the seeds and flesh – be careful not to go all the way through. Place them cut side up in a baking pan and brush lightly with olive oil.

Prepare the filing by frying the onions and ginger in a bit of olive oil. When soft, add the spices and stir until aromatic. Mix in the scooped out and chopped up zucchini flesh, mushrooms and cook until soft. Add the beans and cook some more. Then mash the beans slightly until the mixture is sticky and stir in the chopped walnuts. Blend well until evenly mixed. Feel free to adjust the taste to your liking.

Scoop the filling into the zucchini boats, bake covered for 25-30 minutes. Then remove the pan from the oven, uncover and sprinkle the almond flour over each zucchini boat and broil on high for a few minutes until the almond flour is golden. Remove from oven and serve immediately.

Vegan Zucchini Boats

Servings

Ingredients

• 2 Zucchini cut lengthways
• 4 Large Mushrooms chopped
• 1 Small onion chopped
• 1/2 Cup White Kidney Beans cooked Or use any other beans of your choice
• 1 Inch Ginger chopped
• 1/2 Teaspoon Himalayan salt (or pink salt)
• 1/2 Teaspoon Cumin powder
• 1/2 Teaspoon Chilli Flakes
• 1/2 Teaspoon Ground turmeric
• 1 Teaspoon Smoked Paprika
• 1/4 Cup Walnuts chopped
• 2 Tablespoon Almond flour
• 2 Tablespoon olive oil Divided
• 1 Tablespoon each Fresh Oregano and Thyme chopped Optional

Servings Ingredients 2 Zucchini cut lengthways 4 Large Mushrooms chopped 1 Small onion chopped 1/2 Cup White Kidney Beans cooked Or use any other beans of your choice 1 Inch Ginger chopped 1/2 Teaspoon Himalayan salt (or pink salt) 1/2 Teaspoon Cumin powder 1/2 Teaspoon Chilli Flakes 1/2 Teaspoon Ground turmeric 1 Teaspoon Smoked Paprika 1/4 Cup Walnuts chopped 2 Tablespoon Almond flour 2 Tablespoon olive oil Divided 1 Tablespoon each Fresh Oregano and Thyme chopped Optional

Instructions

1. Set the oven to preheat at 375 degrees.

Prepare the Zucchini Boats

1. Cut the zucchini in half lengthways and hollow out by scooping out the seeds and flesh. Be careful not to go all the way through to the skin. Set aside the scooped out flesh and seeds in a bowl to use for the filling.
2. Place the zucchini halves on a baking tray with the cut-side facing upwards. Brush lightly with olive oil and set aside.

Prepare the Filling

1. Place a frying pan on medium heat and add the oil. Once the oil begins to shimmer, add the chopped onions and ginger and cook stirring occasionally.

1. While the onion cook, chop the scooped out zucchini seeds and flesh.
2. When the onions become soft and translucent then add the salt, chilli flakes, turmeric and cook until aromatic (approx 1-2 minutes).
3. Mix in the chopped zucchini flesh, mushrooms, beans and sauté until the mushrooms and zucchini are soft and cooked (approximately 5-7 minutes).
4. Stir in the walnuts, cumin powder, smoked paprika and herbs and mix until blended. Remove the pan from heat and slightly mash the mixture until half the beans are smashed.

Bake the Zucchini Boats

1. Divide and stuff the mixture into each zucchini boat. Cover lightly with foil and bake in preheated oven for 20-25 minutes or until the zucchini boats are cooked. Remove from heat and sprinkle with the almond flour and place under broil until the almond flour is golden. Serve immediately.

1. Cook to your preference. I like my zucchini a bit al dente but you may cook it according to your taste.