These mouthwatering vegan stuffed zucchinis make the perfect weeknight dinner for the whole family! Filled with a savory mixture of brown rice, kidney beans, and corn, these zucchinis are taken to the next level with the addition of vegan ground meat crumbles and a luscious homemade cashew cheese sauce.
Why This Recipe Works
I’ve been making this recipe for years and it was actually one of the very first recipes I posted on the blog back in 2015. I updated the original post and the photos, but the recipe is pretty much still the same. It’s just so delicious and definitely a keeper!
The stuffed zucchini boats are a wholesome, flavor-packed, and satisfying meal option that will leave you craving for more. And it’s also a big hit with kids.
For the stuffing, I used an easy combination of cooked brown rice, onion, garlic, tomato paste, kidney beans, corn, and a lot of spices. To amp up the protein content, I added vegan ground meat crumbles.
The brown rice adds a nutty texture, while the onion and garlic give the filling a savory taste. The tomato paste brings a tangy richness and a nice tomato flavor and the corn adds a hint of sweetness.
The spices, like cumin, paprika, and oregano, lend a depth of flavor while the vegan ground meat add a meaty texture and make this dish even more satisfying.
Before baking the stuffed zucchini, I topped them off with a homemade vegan cashew cheese sauce. It’s made with cashews, almond milk, yeast flakes, miso paste, garlic, and paprika powder. It’s creamy, velvety, and provides a luscious finishing touch to the stuffed zucchini. It definitely takes this recipe to the next level!
Not only is this recipe bursting with flavors, but it’s also very healthy. Zucchinis are low in calories and packed with vitamins. The combination of brown rice, kidney beans, and vegan ground meat provides a good source of plant-based protein. Plus, the homemade cashew cheese sauce adds a dose of healthy fats and fiber.
All in all, the recipe is pretty easy and perfect for busy weeknights. When you make the brown rice the night before, you’ve only got around 20 minutes of active preparation time. The zucchini then need another 20 minutes in the oven.
So, roll up your sleeves, grab those zucchinis, and give this recipe a try!
Ingredients & Substitutions
- Rice – I used brown rice. It’s best to use leftover rice from the night before. This saves you lots of time. Or you could also use pre-cooked rice if you’re super short on time.
- Vegan Ground Meat Crumbles – use your favorite brand.
- Zucchini – make sure the zucchini are all rather large and roughly have the same size.
- Kidney Beans – I used canned kidney beans.
- Corn – frozen.
- Onion & Garlic
- Spices – paprika, oregano, basil, hot paprika, and cumin.
- Salt & Pepper
- Cashews – unsalted and not roasted. They’re the perfect base for creamy vegan sauces. Just blend them with plant-based milk into a creamy sauce.
- Plant-Based Milk – make sure to use unsweetened milk. My favorite is oat or almond milk.
- Nutritional Yeast – it has a nutty and cheesy flavor and is perfect for vegan cheese sauces.
- Miso Paste – I used white miso paste. It adds a lot of flavor and gives the sauce a cheesy taste.
How To Make This Recipe
1. Step: Place the cashews in a small bowl of water. Prepare the rice according to the instructions on the package. It’s best to do this the night before. Heat a bit of oil in a large pan and prepare the vegan ground meat crumbles as directed on the package. Set aside.
2. Step: In the same pan heat some more oil and sauté the onion 2-3 minutes or until translucent. Add the garlic and cook for another minute.
3. Step: Then add the cooked rice, the tomato paste, and the vegetable broth. Stir well and cook for 3 minutes on medium heat.
4. Step: Add the kidney beans, corn, meat crumbles, and spices.
5. Step: Stir well and cook for 3 more minutes until warmed through.
6. Step: Heat your oven to 350 °F. Prepare the cashew cheese sauce: Drain the cashews and place them (without water) with the remaining ingredients in a high speed blender or food processor.
7. Step: Blend until you’ve got a smooth sauce.
8. Step: Cut the zucchinis in halves lengthways and scoop out the flesh with a spoon. Then line a baking tray with parchment paper, place the zucchinis on top, and lightly rub them with olive oil.
9. Step: Fill the zucchini halves with the rice bean mixture.
10. Step: Drizzle the vegan cheese sauce over the stuffed zucchini and bake for 20 minutes at 350°F. Sprinkle with fresh parsley before serving.
Tips & Tricks
- Don’t worry, it’s normal that the vegan cheese sauce is pretty thin. It will thicken up considerably when being baked in the oven.
- Depending on the size of the zucchini you use you might have leftovers. Just serve the stuffing on the side, use it for the next day, or use more zucchini.
Storing
Stored in an airtight container in the fridge, the stuffed zucchini will last up to 3 days.
Reheating
I recommend reheating them in the oven at 350 °F for around 10 minutes. You can also reheat them in the microwave.
Freezing
You can freeze them completely assembled, but they will become softer after thawing. You can freeze them for up to 3 months.
Variations
The recipe is super flexible and versatile. Here are some ideas for possible variations and add-ins:
- replace the brown rice with quinoa for a change.
- Use black beans instead of kidney beans.
- Add one finely diced red or green bell pepper.
- Leave out the vegan ground meat and use smoked tofu cut into small cubes instead.
Related Recipes
I Like To Hear From You!
I hope you like these stuffed zucchini as much as we do around here.
If you give them a try, I’d love to know what you think about them. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Stuffed Zucchini
Equipment
- 1 small bowl
- 1 high speed blender or food processor
- 1 frying pan
- 1 baking sheet
- parchment paper
Ingredients
- 1 cup uncooked brown rice
- 6 large zucchini
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup vegetable broth
- 1 cup canned kidney beans, drained
- 1 cup frozen corn
- 1 teaspoon paprika powder
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon hot paprika powder
- 1/2 teaspoon cumin
- salt, to taste
- black pepper, to taste
Vegan Cheese Sauce:
- 1/2 cup cashews
- 1/2 cup unsweetened oat or almond milk
- 1 tablespoon nutritional yeast
- 1/2 teaspoon white miso paste
- 1 clove of garlic
- 1 teaspoon paprika powder
- salt
Instructions
- Place the cashews in a small bowl of water. Prepare the rice according to instructions on the package. It’s best to do this the night before. Heat a bit of oil in a large pan and prepare the vegan ground meat crumbles as directed on the package. Set aside.
- In the same pan heat some more oil and sauté the onion 2-3 minutes or until translucent. Add the garlic and cook for another minute.
- Then add the cooked rice, the tomato paste, and the vegetable broth. Stir well and cook for 3 minutes on medium heat.
- Add the kidney beans, corn, meat crumbles, and spices.
- Stir well and cook for 3 more minutes until warmed through.
- Heat your oven to 350 °F. Prepare the cashew cheese sauce: Place the cashews (without water) with the remaining ingredients in a high speed blender or food processor.
- Blend until you've got a smooth sauce.
- Cut the zucchinis in halves lengthways and scoop out the flesh with a spoon. Then line a baking tray with parchment paper, place the zucchinis on top, and lightly rub them with olive oil.
- Fill the zucchini halves with the rice bean mixture.
- Drizzle the vegan cheese sauce over the stuffed zucchini and bake for 20 minutes at 350°F. Sprinkle with fresh parsley before serving.
Notes
- I like to use leftover brown rice from the night before.
- Don’t worry, it’s normal that the vegan cheese sauce is pretty thin. It will thicken up considerably when being baked in the oven.
- Depending on the size of the zucchini you use you might have leftovers. Just serve the stuffing on the side, use it for the next day, or use more zucchini.
- You could also replace the brown rice with quinoa for a change.
- Stored in an airtight container in the fridge, they will last up to 3 days.
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