Vegetarian Stuffed Zucchini Boats

5 from 21 votes

Vegetarian Stuffed Zucchini Boats

Healthy and tasty vegetarian stuffed zucchini boats are simple yet delicious and flavourful dish loaded with a mix of spices and vegetables. This hearty and wholesome dish is perfect for fall and it is an excellent main course with the goodness of a nutrients from vegetables and subtle spices. Those who love vegetables would surely love this super amazing dish.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: International

Diet: Vegetarian

Servings: people

Calories: 347kcal

Author: Geetha Priyanka

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

3 Zucchini
2 tablespoon Oil

For Stuffing

1 tablespoon Oil
½ teaspoon Cumin
1 big Onion finely chopped
1 small Tomato finely chopped
⅓ cup Green Pepper finely chopped
¼ cup Red Pepper finely chopped
¼ cup Yellow Pepper finely chopped
¼ Teaspoon Turmeric Powder
1 Teaspoon Chilli Powder
1 Teaspoon Garam Masala
Salt a pinch
handful Coriander chopped

For Topping

1 Teaspoon Oil
3-4 cloves Garlic finely chopped
½ cup Bread Crumbs
2 Tablespoon Yogurt optional
2 Tablespoon Tomato Ketchup optional

Instructions

Trim the ends of zucchini, slice it into two lengthwise and scoop out the pulp, keep it aside to use later for stuffing.
Pre heat griddle pan greased with oil on medium heat.
Place the zucchini on the griddle and cook for 3-4 minutes, then turn and cook for another 3 - 4 minutes or until tender.
Remove zucchini from griddle and drain over kitchen towel.
Heat oil in a pan over medium high heat.
Add cumin, once it splutters add onion, fry for couple of minutes or until onions are soft and translucent.
Now add mixed peppers, tomato, stir and cook for 3-4 minutes or until peppers are tender yet firm.
Finally add chopped zucchini pulp, turmeric powder, chilli powder, garam masala and salt, stir and cook for another 2-3 minutes or until all the moisture evaporates, mix in coriander and turn off the heat.
To prepare topping, heat 1 teaspoon oil in a small pan on medium low heat.
Add finely chopped garlic and fry until tender and fragrant.
Now add bread crumbs and fry for just a minute or until toasty, stirring occasionally and turn off the heat.
Now spoon the vegetable mixture into hallow zucchini halves, sprinkle the toasted breadcrumb on top of each zucchini boat, finally top it with tomato ketchup, yogurt and coriander.
Enjoy vegetarian stuffed zucchini boats with garlic bread as side dish or just on its own.

Video

Notes

For a vegan version, replace yogurt with vegan sour cream, coconut yogurt or just keep them plain.

Adjust spices as per your personal preference.

You can add any vegetables of your choice, even mushrooms taste good.

You may use up leftover sabzi as stuffing in these little boats.

For the gluten-free version do not add breadcrumbs.

Nutrition