These vegan tofu-stuffed pizza zucchini boats are a great way to up your veggie game and use a surplus of produce.
I thought I did a good job with my garden this year, only planting two zucchini plants. Apparently they got wind of my plan and decided to go even harder this year on production. Long story short, I ended up with far too many zucchinis again this year. I came back from a trip and had three MASSIVE squash that were over three feet each 😂. Needless to say, I needed to find a way to use up all this fresh produce.
After posting a photo of these giants, people kept telling me to make a bunch of zucchini bread. Now don’t get me wrong, I love me some zucchini bread. Unfortunately, it doesn’t actually use that much produce. I was trying to figure out a way to use more of it and as a main dish, and thus the pizza-flavored zucchini boats were born! I used a similar base to my tofu lettuce cup recipe, but with an Italian flavor profile. The filling is super satiating and has a great meaty texture.
To prepare, you will begin by scraping out the seeds of the zucchini, leaving space for the tasty filling.
Hot tip: When scooping the seeds out, make sure to leave 1/2 an inch or so at the ends so your filling doesn’t go everywhere.
The filling is primarily made up of tofu, mushrooms, tomato paste, and seasonings. All you need to do is add the filling to the empty zucchini boats, bake, and enjoy!
This recipe comes together easily and are a perfect item for meal prep. They can be easily reheated and enjoyed all week. I ate these for three days straight and never got sick of them; I actually wished I had made more! I hope you enjoy them too 😄.Print
- 4 medium-sized (8-12 in) zucchini
- 3 cloves of garlic
- 1/4 cup of diced white onion
- 1 cup of finely diced mushrooms
- 1/2 block of extra firm tofu
- 4 tbs of tomato paste
- 1/8 cups of nutritional yeast
- 1/2 tsp of cumin
- 1/2 tsp of black pepper
- 1/4 tsp of coriander
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1/4 tsp of salt
- 2 tsp of lemon juice
- 1/4 cup of basil
- 1 cup of water
- 1/4 tsp of olive oil
- Bring a large pan to medium heat and add a small amount of olive oil. Preheat your oven to 375.
- Crumble your tofu into small pieces into the pan and mix with the oil. Stir this occasionally until most of the pieces start looking golden and there isn’t any water in the pan. This takes about 10 minutes.
- While this cooks, chop the mushrooms, garlic, and onions. Add them to the pan with 1/4 cup of water. Add all the spices, nutritional yeast, and tomato paste. Add water as needed until everything is fully combined. Let this cook on medium heat for 10 minutes.
- Meanwhile, prepare your zucchini boats. Cut each in half and remove the top and bottom. Scoop out the center seeds to make room for the filling. Make sure to leave a 1/2 inch or so on each end when de-seeding so your filing stays contained.
- Add the basil and lemon juice to the filling, mix, and place in the zucchini boats. These can be pretty full.
- Add them to a baking sheet and cook for 25-30 minutes or until they begin to brown on top. Add some more fresh basil, nutritional yeast, and serve.
- Serving Size: 1 boat
- Calories: 114
- Sugar: 4g
- Sodium: 96mg
- Fat: 3g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg