These Gluten-Free Vegan Stuffed Zucchini Boats with Creamy Garlic Sauce are an easy and healthy recipe made with clean, real food ingredients. It's the perfect plant-based meal or side dish with a dairy-free creamy sauce that's ready in less than 5 minutes that you will love!
Gluten-Free Vegan Stuffed Zucchini Boats with Creamy Garlic Sauce
You'll love these plant-based zucchini boats that are perfect as a meal for Meatless Monday or as a side dish.
They're really simple to make and can be ready in about 30 minutes.
You can start preparing the filling and sauce while the zucchini is in the oven and then it only takes a few minutes to assemble them.
There are so many variations to use as the filling from Italian-style, Mexican-style, Greek-style, Santa Fe-style, Pizza-style and so on.
But they usually include meat and some type of cheese.
For example, here are some typical ingredients found in traditional zucchini boat recipes:
Typical Ingredients in S.A.D. (Standard American Diet) Zucchini Boat Recipes:
- Meat Ingredients: ground chicken, turkey, ground beef, pepperoni, chicken liver pate' (yuck!), bacon, chorizo
- Cheese Ingredients: mozzarella cheese, provolone cheese, parmesan cheese, cheddar cheese
My healthy plant-based recipe is vegan, gluten-free, dairy-free, soy-free, paleo-friendly and Medical Medium compliant.
Want More Healthy Plant-Based Recipes?
Check out these:
- Stuffed Pepper Soup
- Spaghetti Squash with Creamy Lemon Garlic Sauce
- Pasta with Asparagus and Creamy Mushroom Sauce
- or my CLEAN EATING Cookbook with 75+ plant-based recipes made with clean, real food ingredients just like this one that you will love!
Gluten-Free Vegan Stuffed Zucchini Boats with Creamy Garlic Sauce
{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Paleo-Friendly | Medical Medium }
Equipment
Ingredients
- 1 organic zucchini
For the filling:
- 1 cup organic walnuts
- 2 tablespoons 100% pure avocado oil
- ½ teaspoon organic ground smoked paprika
- ½ teaspoon organic ground cumin powder
- 1-2 pinches Himalayan pink salt
For the creamy garlic sauce:
- ½ cup organic raw cashews
- ½ cup water, filtered/purified
- 2 teaspoons 100% pure avocado oil
- 2 teaspoons organic lemon juice (freshly squeezed)
- 2 cloves organic garlic
- ⅛ teaspoon Himalayan pink salt
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Prepare a cookie sheet lined with parchment paper and set aside.
Prepare the zucchini:
- Wash the zucchini and cut in half (from tip to tip).
- Gently scoop out the inside of the center to create a hollow space for the filling (set aside the scooped out part to add to the sauce).
- Rub a light coat of avocado oil on the inside of the zucchini halves and bake at 350 degrees Fahrenheit for 25-30 minutes, or until the insides are cooked and tender.
Prepare the filling:
- While the zucchini is baking, add all ingredients for the filling to a food processor and process until it becomes a crumbly texture.
- Taste and adjust the seasonings to your preference and set aside.
Prepare the creamy garlic sauce:
- Also while the zucchini is baking, add all ingredients for the sauce, PLUS the scooped out centers of the zucchini, to a Vitamix and blend until creamy and smooth.
- Taste and adjust the seasonings to your preference.
Assembly:
- Remove the baked zucchini from the oven and transfer it to your serving dish.
- Divide the filling between the two zucchini halves and drizzle the creamy garlic sauce over the top.
- Optional: Garnish with chopped baby spinach or freshly chopped cilantro.
- Store any extra sauce in an air-tight BPA-free container in the refrigerator.
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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