Zucchini Boats with Ground Beef
A savory vegan twist on zucchini boats, filled with plant-based ground beef, veggies, and spices. Low-carb, high-flavor goodness!
Ingredients
- 4 medium zucchinis
- 1 tablespoon olive oil
- 200 g vegan ground beef soy-based or seitan, your choice
- ½ onion finely chopped
- 2 garlic cloves minced
- 1 cup tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon basil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- ¼ cup nutritional yeast for that cheesy, plant-based vibe
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper, unless you're feeling rebellious.
- Slice zucchinis in half lengthwise and scoop out the middle with a spoon, leaving a boat-shaped shell.
- Drizzle zucchini halves with olive oil and sprinkle with salt and pepper. Place them on the baking sheet.
- In a pan, heat olive oil and sauté onion and garlic until fragrant. Don't burn it, okay?
- Add vegan ground beef to the pan and cook for 5 minutes, breaking it apart with your spoon.
- Stir in tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Simmer for 5–7 minutes.
- Spoon the vegan beef mixture into zucchini boats. Don’t skimp, but also don’t overstuff.
- Sprinkle nutritional yeast over the top for a cheesy finish.
- Bake in the oven for 20 minutes, until zucchini is tender but not mushy.
- Garnish with fresh parsley, and serve hot like the plant-based boss you are.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 15g
- Fiber: 6g
- Protein: 16g
Vitamins and Minerals (Per Serving)
- Vitamin A: 20%
- Vitamin C: 30%
- Iron: 15%
- Folate: 10%
- Magnesium: 12%
Additional Notes/Tips to Enhance the Flavor
- Add some crushed red pepper flakes for an extra kick.
- Top with avocado slices or vegan sour cream for creaminess.
- If you have leftovers (ha, good luck), they’re perfect for lunch the next day.
- Want a deeper flavor? Roast the zucchinis before stuffing them. It’s worth it.
- Try adding sautéed spinach or mushrooms to the filling for more texture and taste.
You’ve officially turned zucchinis into a dinner party showstopper. Light, low-carb, and full of sass—enjoy!