Looking for delicious recipes for the next big zucchini harvest? Then you might like this simple dish. Stuffed zucchini boats are a real classic in Germany and therefore also a childhood memory for me. As a young boy, I wasn’t a big fan, but fortunately that has changed over time. I now really like it and often prepare the vegan version of stuffed zucchini boats. Especially now, when there are more zucchinis available from the vegetable box subscription.
To make the filling, mix the hollowed-out zucchini flesh with vegan mince, tomato sauce and a few spices. Top with some vegan grated cheese and the zucchini boats can go into the oven and, after around 30 minutes, into your mouth. Easy peasy!
Incidentally, the dish is also low-carb. If you don’t want to go without carbohydrates at all, you can also serve it with potatoes or rice. With a filling side dish, the specified amount of the recipe is even enough for 4 servings.
Vegan Stuffed Zucchini Boats
Ingredients
- 2 zucchini, 500 g each
- 90 g vegan grated cheese
- 250 g vegan minced meat, or approx. 80 g soy granules
- 500 g strained tomatoes
- 1 onion
- 3 cloves garlic
- 1 hand basil, chopped
- 2 sprigs rosemary, chopped
- 1 pinch sugar
- salt + pepper
- olive oil
Preparation
- Cut off the ends of the zucchinis. Cut each zucchini in half and scoop out the flesh with a spoon. Finely chop the flesh that has been removed. If using soy granules, pour boiling water over them, leave to stand for a few minutes, drain and squeeze out well.
- Finely dice the onion and garlic. Fry the onion in a large pan with a good dash of olive oil. Then add the garlic and the chopped flesh of the zucchini, fry and allow most of the liquid to evaporate. Deglaze with the tomato purée. Add the herbs and spices and simmer for 5-10 minutes. Season to taste with salt and pepper.
- In the meantime, fry the vegan mince separately and preheat the oven to 180 degrees Celsius.
- Pour half of the tomato sauce into a large casserole dish. Place the zucchini halves inside and season with salt. Mix the mince with the other half of the sauce, stuff into the zucchinis and sprinkle with grated cheese. Bake in the oven for approx. 30 minutes.
Song of the recipe:
Soul meets indie: that’s what the London band Jungle has been known for for many years.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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