These vegan zucchini boats are baked to golden brown perfection, loaded with sauce and béchamel for a truly glorious dinner experience.
In a quiet village, there lived a little mouse with a very big plan. She had decided to invite someone special on a perfect date. In her mind everything was ready. There would be a fire by the lake, food to share, and maybe even a night spent together under the stars. But for it all to work, she needed one very important thing: a zucchini.
The finest zucchinis grew in Farmer Pommel’s garden, lined up like shiny green treasures. One evening, when the farmer was inside for supper, the mouse tiptoed between the rows of vegetables. She found the perfect one, long, sturdy, and wide enough for her plan to work. She hopped on top and with her tiny paws, rolled it away. And because she was a polite little mouse, she left a bright orange carrot behind as a thank-you gift.
Back in her burrow, she hollowed out the zucchini carefully, turning it into a small boat. When her guest arrived, the two mice set the zucchini into the pond and paddled across together. On the far side, a campfire was already waiting, with a few drinks neatly placed nearby.
The mouse filled the hollowed zucchini with a creamy sauce, rested it above the flames, and soon the air was filled with the delicious scent of roasting vegetables. The two mice ate until their bellies were warm and full, while the fire crackled low and the stars glittered above them.
At last, lying side by side with crumbs still clinging to their whiskers, they gazed up at the night sky. And then, carefully, they leaned over and gave each other a gentle mouse kiss.
Ingredients for Zucchini Boats
- Zucchini
- Onion
- Garlic
- Plant Milk
- Vegan Mince
- Vegan Butter
- Nutritional Yeast
Do I need to precook the zucchini?
Nope, there’s no need to precook. Just hollow out the zucchini and slide it straight into the oven. The heat will bake it until perfectly soft while still keeping its structure. Precooking makes zucchini more watery and a bit sloppy, and it can even take away some of the flavor. So don’t worry, no extra steps needed here.
I can’t or don’t like using cashews, what can I use instead?
No problem, you can still make delicious zucchini boats without cashews. Simply increase the amount of flour in the béchamel by about one extra teaspoon to thicken it, or swap in almond butter instead. Almond butter without the skin gives the smoothest texture, but the regular brown kind works too. Cashews normally add a bit of creaminess and umami depth, but since this recipe already uses plenty of vegan butter, the sauce will still turn out rich and tasty. For an extra boost of flavor, add a pinch of freshly grated nutmeg. It gives the béchamel that classic touch.
Can these zucchini boats also be made gluten-free?
Yes! It’s easy to make this recipe gluten-free. Just swap the flour in the béchamel sauce for cornstarch or finely ground oat flour. The flavor will be a little lighter, so feel free to boost it with extra spices like nutritional yeast, salt, or pepper. If you’re using cornstarch, keep in mind that it thickens much faster than flour, so you’ll likely need about one teaspoon less than the original amount to get the right consistency.
What can I serve with zucchini boats?
My favorite side dish for zucchini boats is roasted potatoes. Boiled first, then quickly fried in a pan with salt and fresh parsley, they make the perfect side since they can soak up some of the extra sauce. A fresh salad is also a great choice, the crunch contrasts great with the hot, baked zucchini. I’ve also seen people serve zucchini boats with rice. I haven’t tried it myself yet, but given how much flavorful sauce is released during baking, I imagine it’s also delicious.
Can I top my zucchini boats with vegan cheese?
Absolutely! You can use any vegan cheese you like. Since many vegan cheeses don’t melt quite like dairy cheese, I recommend stirring it into the béchamel sauce while cooking instead of just sprinkling it on top. This way you get the flavor without ending up with a runny layer. That said, feel free to experiment because every vegan cheese brand behaves a little differently, and you probably know your favorite best.
Vegan Baked Zucchini Boats
Ingredients
- 2 large Zucchini
- 1 large Onion
- 4 cloves Garlic
- 1 jar Tomato Sauce (whichever you prefer)
- vegan mince (add as much as you want)
- Salt & Pepper
Bechamel
- 5 tbsp Vegan Butter
- 3-4 tbsp Flour
- 1½ cups/ 400ml Plant Milk (unsweetened)
- 2 tbsp nutritional yeast
- ½ cup Cashews
- Salt & Pepper
Instructions
- Cut the zucchini lengthwise and carefully scoop out the interior with a spoon. A teaspoon works well to avoid breaking the skin.
- Finely chop the onions, garlic, and the scooped-out zucchini flesh. If you’re using vegan mince that needs soaking, prepare it now.
- Heat a little oil in a pan and fry the onions for about 5 minutes until soft. Add the chopped zucchini flesh and cook for around 10 minutes, stirring often, until most of the water has evaporated. Season generously with salt and pepper.
- Stir in the vegan mince and fry for another 5 minutes. Add the tomato sauce, cover with a lid, and let it simmer on medium heat for about 10 minutes. Taste and season with more salt if needed.
- In a small pot, melt the vegan butter over medium heat. Add the flour and stir until smooth and only a few crumbs remain.
- Turn off the heat and slowly pour in half of the milk, a splash at a time, whisking to prevent clumps. After that add the rest of the milk and cook until you have a thick, creamy sauce. Season generously with salt and pepper.
- If using cashews, blend them with a ladle of the finished sauce until smooth, then stir back into the béchamel for extra creaminess.
- Drizzle some olive oil in a baking dish and place the hollowed zucchini halves side by side. Fill them to the rim with the red sauce, then top generously with the béchamel. You’ll likely have a little extra sauce left over.
- For some extra sauce, you can optionally mix olive oil with 3–4 tablespoons red wine, 1 tablespoon mustard, and 1 tablespoon of the béchamel. Pour this mixture into the bottom of the baking dish.
- Bake at 180 °C (350 °F) for 35–40 minutes, or until the tops are golden brown. Let the zucchini boats rest for at least 10 minutes before serving, as they will be very hot. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂 And if you enjoyed making these Zucchini Boats, make sure to check out these simple gluten-free pumpkin muffins for a delicious dessert next.
