Vegan Zucchini Boats are Filled With Superfoods

Zucchini comes with a long list of health benefits, and they’re one of our favorite superfoods on the market. You can make them even better by combining them with a bunch of equally healthy veggies, and this recipe for zucchini stuffed boats lets you do just that.

Our favorite vegan food blogger, Michaela Vais, shared this delicious idea with a million people who follow her Instagram page elavegan. In addition to zucchini, this plant-based recipe includes a long list of tasty ingredients, such as vegan cheese, bell pepper, and chickpeas.

They’re all interchangeable, in case you’re in the mood for something a little bit different, and Vais encourages her followers to use their favorite veggies and sub chickpeas for other beans or lentils if they see fit.


  • 2 medium zucchini
  • 1/2 tbsp vegetable oil or water, if oil-free
  • 1 small/medium onion chopped
  • 2-3 cloves of garlic minced
  • 1 small bell pepper chopped
  • 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
  • 1 heaped tbsp tomato paste
  • 1 tbsp hot sauce or more to taste
  • 4-6 tbsp plant-based milk
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp coconut sugar or brown sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Sea salt, ground pepper, and chili powder to taste
  • Fresh herbs to garnish
  • 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese


  1. Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
  2. Chop the scooped out zucchini with a large knife and set aside.
  3. Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
  4. Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
  5. Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
  6. At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
  7. Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
  8. Stuff each zucchini half with the chickpea mixture.
  9. Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!