These breaded stuffed zucchini boats are served with basil miso tofu and are a high-protein flavour-packed vegan main perfect for summer nights. Baked until golden and finished with a creamy coconut yogurt sauce, they’re hearty, fresh, and satisfying.

Looking for more tofu protein-rich meals? These are some of my favourites:

This is one of those meals that hits every note: juicy, roasted veg; crispy-on-the-outside tofu; a creamy, zippy sauce; and plenty of crunch from macadamias. It feels indulgent but is loaded with nourishing ingredients.

If you’ve ever tried Ottolenghi’s iconic stuffed zucchini, you’ll know how comforting and flavourful roasted vegetables can be when filled with the right mix. His stuffed courgettes (or zucchinis for us Aussies) with oregano and pine nut salsa were the inspiration behind this vegan high-protein version; I wanted something equally satisfying, but plant-based and full of bold flavour. The result? Crispy panko-topped zucchini boats filled with basil miso tofu that deliver over 20g of protein per serve.

The tofu gets this deliciously chewy texture from being frozen and thawed, it soaks up the miso-basil marinade beautifully. The zucchini filling is simple but so flavourful, and baking everything at once means less faffing. This dish is also a fantastic way to use up summer basil, and the marinade doubles as a sauce to drizzle over everything.

Main Ingredients & Why We Use Them

Zucchinis – our vessel; roasted until tender and golden. Scoop out the insides and save them for later. No wastage!
Garlic – adds aromatic depth.
Vegan Parmesan – adds cheesy, umami richness. I didn’t have any of my parmesan left used a combo or nutritional yeast with garlic and onion powder and it was perf.
Panko Breadcrumbs – gives texture and holds the filling together. I had some stale bread that I whizzed up in the food processor and used that.
Cherry Tomatoes – adds juiciness and brightness. You quarter them and them smash them with a bowl, feels very Roman-empire.
Macadamia Nuts – for crunch and richness. Ottolenghi uses pine nuts which I suppose would work too, but I’m trying to be unique. I don’t want to be involved in a Brooki scandal thanks!
Olive Oil – for roasting and flavour.
Basil Miso Tofu (see HERE for the full recipe) – you don’t have to add the tofu to the mix, but it creates a more nutritionally balanced meal, and will also turn this side into a main, so I do recommend it! Plus, this is where you will find the yummy basil miso dipping sauce which is made from the marinade.

How to Make It

If you’re using tofu – follow the Basil Miso Tofu recipe, freeze, thaw, then microwave it for 2-3 minutes. Then, tear your tofu up into small chunks. All these steps help the tofu soak up the marinade as best as possible. Next, we’re marinating your tofu. Blend all the marinade ingredients in a food processor until thick. Reserve half the marinade for the coconut yogurt dip, then toss the other half with torn tofu chunks and chill—overnight is best.

While that’s soaking up flavour, prep your zucchini: hollow them out, squeeze out the water (I like to use a cheesecloth), then mix the scooped flesh with nutritional yeast, panko, garlic, and quartered and smashed tomatoes.

Fill your zucchini boats, bake everything until golden (including the tofu), and then whip up a creamy sauce using the leftover marinade and coconut yogurt. Serve it all on a platter and top with herbs and toasted macadamias.

Equipment

You’ll definitely want a food processor for the Basil Miso Marinade—I use a Ninja Food Processor, which is super reliable and budget-friendly at around $150 AUD. If you’re in a pinch, a high-speed blender can work too—just pulse in short bursts and scrape down the sides often. A good blender is also handy for the coconut sauce if you like it super smooth, but I just used a spoon.

How to Serve It

These stuffed zucchinis when served with the Basil Miso Tofu are surprisingly hearty enough to be a main dish on their own, but they’re delicious with a side of rice, quinoa, or warm crusty bread. My Maroulosalata greek lettuce salad or simple greens also pair beautifully – as does my Creamy Mashed Cauliflower.

How to Store It

Store leftovers in an airtight container in the fridge for up to 3 days. We ate it for dinner and then for lunch the next day, and both the zucchini boats and the tofu reheated well in the oven. Sauce should be stored separately and stirred before serving.

How to Make It