Stuffed Zucchini Boats
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.
Ingredients
Zucchini & Filling
- 3 large zucchinis halved lengthwise
- 1 garlic clove minced
- 1.5 tablespoon flaxseed + 4 tablespoon water flax egg
- 65 g vegan parmesan grated
- 150 g panko breadcrumbs plus extra if needed
- 150 g cherry tomatoes quartered and lightly squashed
- 50 g macadamia nuts roughly chopped
- 1 tablespoon olive oil
- Salt to taste
Basil Miso Tofu + Dipping Sauce
- Find the ingredients here
Instructions
Prepare the Zucchini
- Preheat oven to 230°C fan.
- Hollow out zucchinis with a spoon to create canoes, leaving ~½ inch thick walls.
- Squeeze excess liquid from the zucchini flesh, roughly chop, and transfer to a bowl.
- Stir in garlic, flax egg, vegan parmesan, panko, ¼ teaspoon salt, and squashed tomatoes. Add more breadcrumbs if mixture feels too wet.
Bake the Zucchini
- Arrange zucchini halves in a baking dish, drizzle with olive oil, and season lightly with salt.
- Spoon filling back into the zucchini. Bake for 20–25 minutes, until set and golden on top.
Make the Dipping Sauce (recipe for this can be found with the Basil Miso Tofu in the list of ingredients)
- Stir reserved ½ cup marinade with coconut yogurt. Taste — if too tangy, add a drizzle of olive oil or touch of sweetener to balance.
Assemble & Serve
- Spread coconut yogurt sauce across a serving platter.
- Arrange baked zucchini halves on top.
- If using, scatter roasted tofu chunks over the zucchinis.
- Finish with chopped macadamias and fresh basil.
Tried this recipe?Let us know how it was!