Let’s make zucchini boats! If you love the flavor of enchiladas but have a gluten allergy or sensitivity, this is the vegan dinner recipe for you. Instead of wrapping enchilada ingredients in tortillas, we’re stuffing them in hollowed out zucchini and baking them until super creamy and flavorful. This is a great recipe to use up leftover zucchini from your garden or the farmers’ market as we sail into the last few weeks of summer. Say hello to these Vegan Enchilada Zucchini Boats!
The first step is choosing the proper size zucchini. You want them to be about eight to nine ounces each and about 8 inches long. Slice the zucchini in half lengthwise and use a spoon to scoop out the fleshy seeds and pulp. You can trim the ends of the zucchini if needed so they fit nicely in your baking dish.
Spritz those zucchini with coconut oil cooking spray and season them with salt and pepper before par-cooking them in the oven. This is the perfect opportunity to start working on the filling. Just combine the enchilada sauce, onion, garlic, black beans, corn, cooked quinoa, and Sriracha Cheddar Cheeze Spread in a big bowl and mix everything together. It should be soupy, yet creamy and thick. Kind of like veggie chili.
Spoon the filling into the roasted zucchini boats. You should be able to use all of it, and it’s totally fine if a little bit spills over into the dish.
Roast the zucchini boats for another 10 to 15 minutes, until the zucchini is very tender and can be easily pierced with the tip of a knife. Top off the zucchini boats with hot sauce, cilantro, and some vegan parmesan if you’d like.
So easy! Like I said, this is a great end-of-summer vegan dinner recipe for enjoying the last haul of August produce. I hope you enjoy it!
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Serves 3 to 4
- 3 medium zucchini, about 8 ounces each
- Pinch of salt
- Few twists of black pepper
- ½ cup enchilada sauce
- ¼ cup yellow onion, diced
- 2 garlic cloves, finely chopped
- ½ cup black beans, drained
- ½ cup corn
- ½ cup cooked quinoa
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- Hot sauce, for serving
- Fresh cilantro, chopped, for serving
- Vegan parmesan, for serving
- Preheat your oven to 400F degrees and mist a 9×13-inch baking dish with coconut oil cooking spray.
- Slice the zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a ¼-inch border intact. Trim the ends of each zucchini so they fit in the baking dish.
- Mist the zucchini with coconut oil cooking spray and season with salt and pepper. Roast the zucchini for 15 minutes.
- Meanwhile, make the filling. In a large mixing bowl, combine the enchilada sauce with the yellow onion, garlic, black beans, corn, cooked quinoa, and Sriracha Cheddar Cheeze Spread.
- Spoon the filling into the zucchini boats; use it all up!
- Pop the baking dish back in the oven for 10 to 15 minutes more, until the zucchini is very tender when pierced with a paring knife.
- Remove the zucchini boats from the oven and top with a few shakes of hot sauce, fresh cilantro, and vegan parmesan. Serve warm.