Zucchini, or courgette as it is also known, is a type of summer squash and belongs to the family of cucumbers and melons. I love them for their taste and versatility. They are like flavor sponges and healthy! Read more about the goodness of zucchini. Did you know that zucchini is made up of 95% water? An excellent way to rehydrate, especially in the hot summer months! Are you also a fan of zucchini? Here are some recipes that will love:
This easy zucchini Indian recipe is a quick curry that you can rustle up on a busy day, especially if you are looking for a gluten-free, vegan, and allium-free recipe to add to your menu plan. Zucchini curry with lentils: This has the flavor of coconut, the gentle heat of black pepper, and The smooth texture of yellow lentils. This dish is a delicious way to get your daily dose of vegetables and plant-based protein.
These vegetarian zucchini boats are free of
Gluten Nuts Soy Alliums Grains This recipe can be made vegan. See notes below.
Ingredients for stuffed zucchini
Less than 10 ingredients! See the recipe card for quantities.
Zucchini: I have used the smaller, light green ones. You may use large zucchini if those are what you have with you. You will need to adjust the quantity of stuffing (check notes below).
Paneer: Make paneer at home or use what you get in vacuum-sealed packs in Indian grocery stores.
Zucchini pulp: This is the zucchini flesh that you scoop out. It tastes delicious, why waste it?! Plus it adds volume to the stuffing.
Ginger: Fresh root ginger. Peel the skin, if you want to. I don’t.
Oil: I have used light olive oil. You can use extra virgin olive oil or any oil as per your preference.
Why this zucchini boats recipe works
📌 Requires less than 10 ingredients ans comes together in under 45 minutes 📌 It is delicious and healthy! (see nutrition chart below) 📌 You can have it as a snack, serve it as a starter or along with your meal (see serving suggestions below). 📌It is a crowd-pleaser. 📌This dish has no onion or garlic and can be made vegan (see notes below). What is your favorite zucchini recipe? Do let me know in the comments. I would love to hear from you. - Padma
Instructions
Let’s make this gorgeous-looking vegetarian stuffed zucchini. Step 1:
How do you hollow out zucchini? Wash and cut each zucchini in half - lengthwise. Use a sharp spoon or butter knife to scoop the flesh out gently. Be careful not to go too close to the edges or poke holes in the skin.
Chop the zucchini flesh.
Grate or coarsely pound the ginger.
Grate or crumble the paneer with your fingers.
Measure and keep the rest of the ingredients ready.
Preheat the oven to 400℉ (200℃)
Grease a baking tray with ½ teaspoon of oil and keep ready.
Step 2: Flash-cook the zucchini. In a rice/pasta pot, bring some water (just enough to immerse the “boats”) to boil. When the water begins to boil, add salt and the zucchini boats. Cook them for 2 minutes - just enough for them to absorb the salt and become soft. Drain and set them aside. Step 3: Make the filling.
Place a skillet on medium heat and add oil to it.
Add the chopped zucchini flesh. Fry for a minute over medium heat.
Add the spices - cumin powder, salt, ginger, and crushed black pepper. Fry them for 30 seconds.
Add the paneer and mix gently. Fry for a minute more.
Add the lime juice, mix and take off the heat.
Top tip: Do not cook the paneer for too long - it will become dry and chewy. Step 4: Divide the filling into 12 portions. Step 5: Stuff each zucchini boat with a portion of the filling. Step 6: Arrange them carefully in an oven-proof baking dish and bake for 10 minutes or until the zucchini are cooked and the paneer begins to become golden brown. Keep an eye on them - paneer is delicate and can burn easily. Step 7: Turn off the oven and let the stuffed zucchini boats rest in the hot oven for 5 minutes. Serve them warm. Check the section below for serving suggestions and inspiration.
Tips to make perfect zucchini boats
My girls love this dish and so it gets made on repeat in our household!
Choose zucchini that are fresh, firm, and tender. This is important for them to hold their shape when boiled and baked.
When flash-cooking the boats, make sure you do not overcook them. Set a timer. Overcooked zucchini will not be able to hold its shape with the weight of the filling.
Use fresh paneer. Paneer that has been kept for too long will be sour and chewy.
Notes and substitutions
Make it vegan: Substitute paneer with tofu or vegan cottage cheese. Want more flavors?
Sprinkle some grated parmesan cheese (check for vegetarian one). Add 1 small onion and 1 clove of garlic - finely chopped. Drizzle some olive oil just before serving. Add ½ teaspoon of red pepper flakes to the filling.
Baby zucchini or large zucchini? I have used baby zucchini for this recipe. If you are using large zucchini, you will require more paneer and spices. Alternatively, use 3 large zucchini (instead of the 6 small ones).
Serving suggestions
Serve these vegetarian stuffed zucchini with some homemade and hearty marinara sauce and herbed salsa or cilantro lime dressing on the side.
As a sensational starter on its own.
As tea time snack or finger food.
If you have made these delicious vegetarian zucchini boats, please take a moment to leave a comment and a rating below. This will make me super happy and motivate me to create more good content for you! xx Padma
📖 Recipe
Disclosure: The nutritional information is calculated using an online calculator and is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionists’ advice. Changing the quantities and cooking technique will alter the nutritional calculations.
