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5 from 14 votes

Mexican Zucchini Boats

Prep time
25 mins
Cook time
35 mins
Total time
1 hours 0 mins


  • 4 large zucchini
  • ⅓ red onion, diced
  • ½ cup corn kernels
  • ½ red bell pepper, diced
  • ½ cup salsa
  • ½ cup shredded vegan cheese
  • salt & pepper to taste
  • 1 tsp + 1 tbsp avocado oil or avocado oil spray
  • Vegetarian Traveler garbanzo & soy medley toasted bean blend


  1. Preheat oven to 400 degrees.
  2. Slice each zucchini in half, lengthwise.
  3. Hollow out the center of each zucchini, using a melon baller or a teaspoon measuring spoon.
  4. Spray avocado oil spray on the zucchini (scooped out side), or lightly brush with 1 tsp of avocado oil.
  5. Place the zucchini on baking sheet or casserole dish, skin side down.
  6. Warm 1 tbsp of avocado oil in a skillet or pan over medium heat. Add the corn, peppers, and onions to the pan. Sprinkle pepper on veggies, and cook for about 5 minutes.
  7. Remove the pan from the heat, and pour the cooked corn/peppers/onions into a small bowl.
  8. Add salsa to small bowl, and mix together.
  9. Spoon the filling from the small bowl into the inside of each zucchini until they are full.
  10. Sprinkle each zucchini boat with shredded cheese.
  11. Bake in the oven for about 35 minutes.
  12. Cool for a few minutes.
  13. Top the zucchini with toasted bean blend.
Gluten-free Mexican Zucchini Boats with vegan cheese
Mexican Zucchini Boats with Vegetarian Traveler toasted bean blends
Gluten-free vegan Mexican Zucchini Boats
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