Stuffed Zucchini Boats Ⓥ


  • 1-8 oz vegan “meat” of choice, I used @daringfoods, Cajun Chicken Plant Pieces
  • 4 zucchini
  • 2 cups sautéed veggies of choice (great for leftovers)
  • 2 cups fresh spinach
  • 2 tbsp seasoning of choice
  • 1-2 tbsp oil
  • 1 cup vegan cheese of choice
  • Preheat oven to 425°F. Wash the zucchini, cut off the tops & slice them lengthwise. I cooked them first (to make scooping easier) on the fresh vegetable setting on my microwave (careful, they are HOT when done).
  • Heat olive oil over medium heat & prepare the vegan meat according to the package instructions. Set aside. In the same pan, sauté vegetables of choice in olive oil & seasoning of choice.
  • Add the chicken back to the veggies & add the spinach. Remove from the heat & stir to combine so the spinach cooks down.
  • Assemble the stuffed zucchinis. To a lined baking dish, add the cooked, scooped zucchini’s, the cooked meat & veggie topping & sprinkle the cheese on top. Cook for 20-25 minutes. Sprinkle vegan cheese on top & serve with favorite sides like my Roasted Potatoes & Vegan Ranch Dressing. Enjoy!

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