top of page

Easy Vegan Stuffed Zucchini

Updated: Jan 12, 2021

Easy Vegan Gluten-Free Stuffed Zucchini
Easy Vegan Gluten-Free Stuffed Zucchini


4 medium-sized zucchini (you will have leftovers that you can use for lunch! :)

Zucchini Filling:

1 medium onion, diced

1/2 cup sweet red pepper (about 1/2 of a sweet red pepper), diced *

1/2 cup corn (you may use frozen corn)

1/2 cup shelled edamame (frozen is perfect!)

1/2 tsp garlic powder

1/2 tsp salt

Cashew Crumbs

3/4 cup cashews - raw and unsalted

3 tbsp nutritional yeast

1/2 tsp salt

1/2 tsp garlic powder


  1. Preheat oven to 350F.

  2. Cut zucchini in half lengthwise. Then trim off the stem ends.

  3. With a spoon, carefully scoop the flesh out of the zucchini to make room for the filling. It will look like a boat. Keep the flesh and set aside in a large bowl.

  4. Place zucchini halves in a baking dish and bake for 20 minutes.

  5. While zucchini “boats” are baking, prepare the filling (see directions below).

  6. Prepare the vegan cashew bread crumbs (See directions below).

  7. Once the zucchini boats are ready, place the filling inside and generously sprinkle the vegan cashew crumbs on top.

  8. Bake for another 20-25 minutes and enjoy your easy vegan stuffed zucchini!