Plant-Based Zucchini Boats

February 23, 2021
Created by Heather Lieber, MS, RDN, CD
40 minutes
Serves 2
  • 2 large zucchini
  • 1 Tbsp olive oil
  • 1/2 (15 oz) can garbanzo beans, drained and rinsed
  • 1/2 cup diced mushrooms
  • 1/2 green bell pepper, seeded and diced
  • 1 cup chopped spinach
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp red pepper flakes
  • 1 cup Harmons marinara sauce
  • 1/4 cup shredded parmesan (optional)

Preheat oven to 350°. Cut zucchini lengthwise then scoop out inside seeds and pulp with small spoon. Keep pulp for filling.

In a frying pan over medium heat, add oil. Add zucchini pulp, beans, mushrooms, peppers, spinach, salt, pepper, and red pepper flakes. Cook until most moisture has evaporated from pulp, about 5 minutes.

Remove from heat and pour in marinara. Mix together, then spoon mixture into zucchini boats and place on a sheet pan. Sprinkle with parmesan (or skip for vegan option), bake until warmed through, about 20 minutes.