This Vegan Stuffed Zucchini recipe is packed full with a savory, spicy Southwestern filling. It’s a balanced, easy vegan dinner recipe. In partnership with Hodgson Mill & Healthy Aperture Blogger Network!
Southwestern Vegan Stuffed Zucchini
Have you ever bought vegetables with a reeeeally good plan on how you’re going to cook them, only to find them wilted in the fridge 1.5 weeks later? I think we’ve all been there. 🙋🏼🙋🏽🙋🏿 Call us the vegetable killers.
This happens to me more often than I’d like to admit. I get really excited at the farmer’s market and go CRAZY with all the green vegetables. Then I have a busier week than I expected, and I’m basically subsisting on freezer veggie burgers and raw spinach salads. And my broccoli and green beans and squash are crying in the fridge, waiting to be cooked.
Did you know 40% of all food in America is just thrown away?! That’s $165 billion per year. Think of how many people we could feed with all that money!
So if you’ve got some zucchini sitting in the back of your fridge, here’s a great way to use it up along with any other veggies sitting in the crisper drawer! These vegan stuffed zucchini boats are filled with a savory, spicy Southwestern mixture that packs in plenty of protein and fiber. Let’s dig in!
Ingredients for Vegan Stuffed Zucchini
We’re adding some Southwestern flair to the zucchini with Hodgson Mill’s Sorghum, Quinoa & Brown Rice medley in the Chipotle flavor! I’m sure you know of quinoa and brown rice, but do you know about sorghum? It’s a whole grain packed with protein, fiber and vitamins and minerals, like calcium and iron.
The Hodgson Mill Sorghum, Quinoa & Brown Rice medley gets mixed with plenty of veggies and seasonings to make the perfect filling for these vegan zucchini boats. Here’s everything you’ll need to make them!
- Zucchini. This recipe calls for three zucchinis, but you can always scale up the recipe!
- Hodgson Mill Sorghum, Quinoa & Brown Rice. Their Chipotle flavor is perfect for this recipe.
- Black beans. We’re using canned beans, but you could also make a batch of Instant Pot black beans if you have dried beans on hand.
- Corn. Fresh, canned or frozen would all work.
- Salsa. Use your favorite variety!
- Avocado. You could cube it as a topping or make guacamole!
- Cilantro. Fresh herbs on top help brighten up this stuffed zucchini.
To finish off these vegan zucchini boats, top them off with vegan cashew cheese, sliced black olives, diced tomatoes, sliced jalapeños, or enchilada sauce.
How to Make the Vegan Southwestern Filling
We’re making zucchini boats for this recipe, but we’re not letting any food go to waste, so we’ll be using the venter of the zucchini that we scooped out in our Southwestern filling. Here’s how to make it!
- Cook sorghum mixture according to package directions.
- Warm a skillet over medium heat, then add a little oil to coat the pan. Finely chop the zucchini that you scooped out to make your boats and sautee it for 4-5 minutes.
- Make the filling. Add black beans, corn, salsa and spinach to the skillet with the zucchini and stir. Cook until corn is warmed through, about 5-7 minutes. Add cooked sorghum mixture and stir to combine evenly.
How to Make Vegan Stuffed Zucchini
Once your filling is ready to go, assembling your vegan stuffed zucchini is pretty simple!
- Prepare the zucchini. Chop the hard ends off the zucchini. Slice each in half lengthwise. Scoop out the inside of each half, leaving them about ½-inch thick. Place the zucchini boats in a 9×13 casserole dish and bake in a 375F oven for 15 minutes.
- Scoop filling mixture into each zucchini half. Pop them back in the oven and bake for another 20-25 minutes, until zucchini is tender.
- Top with avocado, chopped cilantro, and other desired toppings.
More Vegan Zucchini Recipes
Looking for more ways to use all your zucchini and summer squash? Here are a few more of my favorite vegan zucchini recipes!
- Vegan Blueberry Zucchini Bread
- Jalapeno Zucchini Cornbread
- Vegetable BBQ Tofu Kebabs
- Vegan Zucchini Lasagna with Tofu Ricotta
Southwestern Vegan Stuffed Zucchini
This Vegan Stuffed Zucchini recipe is packed full with a savory, spicy Southwestern filling. It’s a balanced, easy vegan dinner recipe.
Ingredients
- 3 medium zucchini
- 1 package Hodgson Mill Sorghum, Quinoa & Brown Rice – Chipotle
- 1 15-ounce can black beans, drained and rinsed
- 3/4 cup corn, canned or frozen
- ½ cup salsa
- ½ avocado, diced
- ¼ cup cilantro, chopped
- Toppings: vegan cashew cheese, sliced black olives, diced tomatoes, sliced jalapeños, enchilada sauce
Instructions
- Preheat oven to 375F.
- Prepare the zucchini. Chop the hard ends off the zucchini. Slice each in half lengthwise. Scoop out the inside of each half, leaving them about ½-inch thick. Set aside the scooped out zucchini. Place the zucchini halves in a 9×13 casserole dish. Bake for 15 minutes, then set aside.
- Cook sorghum mixture according to package directions.
- Warm a skillet over medium heat; add a little oil or water. Finely chop the reserved zucchini that you scooped out; add to skillet. Cook for 4-5 minutes, until tender.
- Make the filling. Add black beans, corn, salsa and spinach; stir. Cook until corn is cooked through (if frozen), about 5-7 minutes. Add cooked sorghum mixture; stir to combine evenly.
- Scoop filling mixture into each zucchini half. Bake for 20-25 minutes, until zucchini is tender.
- Top with avocado, chopped cilantro, and other desired toppings.
Notes
You will have leftover filling after stuffing the zucchini. I like to save the leftovers to serve over greens for an easy lunch!
Thanks to Hodgson Mill & Healthy Aperture Blogger Network for sponsoring this post! I love working with brands whose products I really love and would honestly recommend. Thank you for supporting this blog that I love oh-so-much!
