Zucchini is no exception to our vegan Sausage. Although we’ve made zucchini noodles pasta before, the zucchini boats seemed more substantial. They can be baked and stuffed with yummy things!
This dish is versatile and can be served with a variety of dishes, including pasta, salads, pizza, and more. What’s the best part? Just ten simple ingredients are required!
To make space for the filling, first, halve your zucchinis and remove the seeds. Season zucchini with salt and then sear them in a skillet to add color. This will soften the zucchini and add more flavor.
We added some red pepper flake to the filling for heat and flavor.
We then added the Easy Vegan Sausage, a whole-foods-based that is a fan favorite. In the skillet, we crisped up this Sausage. You could also use store-bought sausages, but homemade is better because of the complex flavors and crumbly texture.
The sausage mixture and marinara sauce are then added to the zucchini boat.
The zucchini boats are then sprinkled with vegan parmesan and baked until they become tender, golden brown, and slightly crisp. Swoon!
Add fresh basil to the dish for a pop of freshness and green.
Ingredients
ZUCCHINI
- Three medium-sized zucchini
- 1-2 tsp avocado oil (if avoiding fat, omit)
- Half a teaspoon of sea salt
- 1 tsp Garlic powder
- Red pepper flake – 1 pinch healthy
Filling
- Substitute 2 Tbsp of oil for the water (or double it).
- Half a cup of diced red or white onion
- Four cloves garlic, minced
- Red pepper flake, 1/4 tsp (reduce or eliminate for less heat).
- 1 1/4 cups Easy vegan Sausage (or substitute store-bought).
- One cup of Your favorite Marinara (or substitute store-bought).
- 2-3 Tbsp Vegan Parmesan Cheese
FOR SERVING optional
- Fresh basil
- Vegan Parmesan Cheese
- Red pepper flake
Instructions
- Set oven temperature to 400 degrees F. (204 C). Prepare a dish that is large enough to accommodate your zucchini halves (as written in the original recipe, a 9×13 baking pan should suffice — or you can use a baking sheet lined with parchment paper).
- Use a measuring spoon or spoon to remove the seeds and some flesh from the zucchini (enough for 1/2 cup sauce and vegan sausage).
- Sprinkle each zucchini with red pepper flakes, garlic powder and salt.
- Heat a large skillet over medium heat (we like cast iron). When the skillet is hot, place the zucchini slices cut side down. Cook for 2 to 3 minutes until the edges are browned. It will also help to soften the zucchini prior to baking. After all the zucchini has been seared on one side, transfer it to your baking dish.
- Add oil (or water) to the same pan over medium heat. Add onion, garlic, and pepper flake. Sauté for 3-4 mins, or until translucent and slightly browned. If browning is occurring too quickly, turn down the heat.
- Use a wooden spoon or spatula to crumble the vegan Sausage into smaller pieces so that it cooks evenly. Stirring frequently, cook for 4-5 minutes or until the vegan sausage starts to crisp and brown. Turn off the heat and place aside.
- Top the marinara with the sausage mix and divide evenly among the zucchini boats. Use a spoon to combine the two (keeping the Sausage on top).
- Sprinkle with Vegan Parmesan Cheese, and bake covered for 20-25 mins (or until golden, crispy, and the squash is soft). You may need to bake it longer, depending on how tender you want your squash.
- Serve with red pepper flake and vegan parmesan. Fresh basil is also a tasty garnish.
- Fresh is best. Keep leftovers in the fridge for up to 2 days. Reheat them at 375 degrees F (190 Celsius) until they are hot. This product is not freezer-friendly.
