STUFFED ZUCCHINI BOATS
Crisp-tender Stuffed Zucchini Boats filled with a flavorful blend of tender black beans, sweet corn, and zesty spices, then topped with a creamy tahini sauce. This healthy, flavorful recipe is naturally vegan and makes a satisfying plant-based meal.
TENDER STUFFED ZUCCHINI
Crisp-tender zucchini makes the perfect base for a hearty filling. Black beans add richness with a touch of smokiness, while corn brings bursts of sweetness and crunch. A warm mix of spices blends it all together into a comforting, flavor-packed bite.
CREAMY TAHINI SAUCE
The tahini sauce is a creamy and tangy topping that perfectly complements the savory stuffed zucchini. Its rich, nutty flavor adds a depth of taste while the bright acidity from lemon juice balances the richness of the black beans and corn.
SIMPLE STEPS FOR THESE STUFFED ZUCCHINI BOATS
Slice & Bake Zucchini Until Tender
Dice & Sauté Veggies & Add Black Beans & Corn
Combine Simple Ingredients For Savory Tahini Sauce
Stuffed Zucchini Boats Ingredients
STEP 1 – PREPARE THE ZUCCHINI:
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Preheat oven to 400°.
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Wash zucchini, cut off tops and bottoms, then slice in half lengthwise.
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Scoop out seeds if desired.
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Place zucchini skin-side down on a baking sheet and roast 20–30 minutes until fork-tender.
STEP 2 – COOK THE VEGGIES:
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Heat olive oil in a large skillet over medium heat.
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Dice onion, bell pepper, and jalapeno (seed to reduce heat if desired).
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Cook veggies until onion is translucent, about 5 minutes.
STEP 3 – ADD SEASONINGS & FILLING:
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Stir in garlic, cumin, and chili powder; cook 2 more minutes.
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Add drained black beans and corn; cook until heated through, about 3 minutes.
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Season with salt and pepper to taste.
STEP 4 – MAKE TAHINI SAUCE:
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Combine tahini, water, lemon juice, apple cider vinegar, nutritional yeast, chili powder, and salt.
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Mix until smooth, adding more water to reach desired consistency.
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Taste and adjust seasonings.
STEP 5 – ASSEMBLE & SERVE:
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Spoon the black bean filling into roasted zucchini halves.
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Drizzle with tahini sauce and add extra nutritional yeast, salt, and pepper if desired.
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Stuffed Zucchini Boats
Ingredients
- 4 Medium Zucchini
- Drizzle Olive oil
- 1 Large Onion
- 1 Large Bell Pepper (Choice of Red, Yellow, OR Orange)
- 1-2 Jalapeno Peppers
- 2 tsp Minced Garlic
- 1 tsp Ground Cumin
- 1/2 tsp Chili Powder
- 1 Can Black Beans (15 oz)
- 1/2 Can Corn
Tahnini Sauce
- 1/4 Cup Tahini
- 3 tbsp Water
- 2 tbsp Lemon Juice
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Nutritional Yeast
- 1 tsp Chili Powder
- Salt (to taste)
Instructions
- Preheat oven to 400°F.
- Wash and cut zucchini in half lengthwise. Scoop out seeds if desired.4 Medium Zucchini
- Place zucchini skin side down on a large baking sheet and roast for 20-30 minutes until fork tender.
- While zucchini roasts, heat olive oil in a large skillet over medium heat.Drizzle Olive oil
- Dice onion & bell pepper.1 Large Onion, 1 Large Bell Pepper (Choice of Red, Yellow, OR Orange)
- Dice jalapeno, seed if desired to reduce heat.1-2 Jalapeno Peppers
- Add diced onion, bell pepper, and jalapeno to the skillet and cook until translucent, about 5 minutes.
- Stir in minced garlic, ground cumin, and chili powder. Cook for 2 minutes more.2 tsp Minced Garlic, 1 tsp Ground Cumin, 1/2 tsp Chili Powder
- Drain and rinse black beans and add to skillet. Drain corn and add to skillet. Cook until heated through, about 3 minutes.1 Can Black Beans (15 oz), 1/2 Can Corn
Prepare Tahini Sauce
- Combine all ingredients in a bowl and mix well until creamy. Adjust seasonings to taste.1/4 Cup Tahini, 3 tbsp Water, 2 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Nutritional Yeast, 1 tsp Chili Powder, Salt
To Serve
- Scoop the black bean mixture into the roasted zucchini halves.
- Top with tahini sauce and additional nutritional yeast, salt, and pepper as desired.
- Serve immediately.
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FAQ'S FOR THIS STUFFED ZUCCHINI BOATS RECIPE
1. Can I make these zucchini boats ahead of time?
Yes! You can prep the zucchini and filling in advance, then assemble right before serving.
2. Can I use other beans or vegetables in the filling?
Absolutely. Kidney beans, pinto beans, or additional veggies like mushrooms or spinach work well.
3. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as all ingredients you choose, such as tahini, black beans, and other pantry items, are labeled gluten-free.
4. Can I make the tahini sauce ahead of time?
Yes, the sauce can be made a day ahead and stored in the refrigerator. Stir well before serving and add a little more water if necessary to thin it out, as it tends to thicken when sitting.
