Beefless Zucchini Boats

Oh these zucchini boats are so tasty!  Especially because of the vegan ricotta in the bottom layer, a creaminess you were not expecting! But let’s get into the details below.


  • 2 1/2 cups beefless ground meat (I used Gardein)
  • 3 tablespoons olive oil for cooking the meat (and more for drizzling the zucchini halves)
  • 1 cup water
  • 2 tablespoons nutritional yeast
  • Salt to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • 2 tablespoons sofrito (see recipe here
  • 1 chopped carrot
  • 1/4 chopped red onion
  • 2 medium size zucchini
  • 1/2 cup vegan ricotta (see recipe here
  • Parsley for garnish


  • Preheat oven to 350° F.
  • Place parchment paper in a 9×13 baking dish.
  • Cut the zucchinis in half and scoop out the middle.
  • Place the zucchinis cut side up in the baking dish, drizzle with oil and sprinkle salt.
  • Bake for 15 minutes.
  • In a medium size skillet heat olive oil over medium-high.
  • Add beefless ground, water, sofrito, turmeric, garlic and onion powder, nutritional yeast, carrot, red onion, and salt to taste. Stir and cook with lid on for 10-12 minutes.
  • Add vegan ricotta to the zucchinis.
  • Spoon the beefless meat on top of the ricotta.
  • Bake for 20 minutes.
  • Add chopped parsley (optional).

Scoop out the middle parts
Drizzle oil, sprinkle salt and bake for 15 minutes
Add spices and sofrito

Spread the vegan ricotta

Garnish with parsley



image_pdfSave Recipeimage_printPrint Recipe

Leave a Reply

%d bloggers like this: