Last Updated on April 13, 2022
These Vegan Mexican Stuffed Zucchini are not only delicious, they are a healthier alternative to the classic lasagna that we all grew up to love, but with a bit of a Mexican twist!
With summer in full swing, the gardens are over flowing with zucchini, it’s every where!
And this is why most of us have to get creative with the uses of this abundant summer squash
Cakes, breads, salads, grilling, sauteing, roasting, or even just raw, are some of the ways to enjoy zucchini.
Lately, it’s even become a popular alternative to wheat noodles.
What I love about zucchini is it’s nice mild flavor, it can easily take on the flavor of whatever you are cooking or baking it with.
That’s what makes it easy to incorporate it into so many different recipes. It’s so versatile!
What are the benefits to eating zucchini?
Zucchini is high in fiber, high in vitamins, low in calories, and has no fat.
A vegetable that will fill you up, improve you gut health, and will boost your immune system.
Can you freeze zucchini?
YES! My mom freezes it all the time, but only when it’s shredded.
Shred the zucchini raw and place into a freezer bag, lay flat ( laying these flat helps to make these stack-able in the freezer when froze ) on a baking sheet or on the bottom of the freezer for a day.
Check the next day to see if the zucchini is frozen.
Once the zucchini is frozen, stack and store in the freezer.
I will be experimenting with different ways to freeze zucchini and add to this post as I go.
At the bottom of this post is the printable recipe with the measurements and step by step instructions.
Vegan Mexican Stuffed Zucchini
Ingredients for this Vegan Mexican Stuffed Zucchini
- Rice – Any type of rice will work, pick your favorite. What I used in this recipe was Basmati rice.
- Beans – In this recipe I used black beans, I like the texture and the mild sweet flavor of this bean.
- Diced Tomatoes – I used diced tomatoes because the chunks of the tomatoes gave the filling more substance.
- Corn – Corn has just a slight sweet taste that compliments this filling just right.
- Siracha Sauce – We love the this slightly spicy condiment. It adds just the right amount flavor and spice to this filling.
- Olive Oil – Switch out with your favorite oil.
- Spices- The spices that flavor this filling are cilantro, smoked paprika, onion, garlic, salt, and pepper.
- Zucchini – A medium sized zucchini makes for the best boat.
- Plant Based Cheese – There are so many different varieties available on the market today, experiment! But if you would like to make your own cheese from scratch, try my Vegan Cashew Cheese.
Instructions on how to make the Vegan Mexican Stuffed Zucchini
Preheat the oven to 400°F.
Prepare a baking sheet with parchment paper and set aside.
Cook the rice to the package directions in a medium large sauce pan.
In this recipe I used frozen corn, cook the corn and set aside.
Clean and cut the zucchinis in half, lengthwise.
Scoop out the insides leaving a little of the flesh on the sides, about 1/8 to 1/4th inch and about 1/2 inch on the ends.
So many things you can do with the insides, fry them up and add to the rice mixture, add them to another dish, or just eat them up with a little salt and pepper. Do not throw this away!
Place the zucchini halves on the parchment lined baking sheet.
Once the rice is done, add the diced tomatoes, corn, sriracha sauce, beans, and all the spices to the sauce pan, stir and set aside.
Fill each zucchini boat with the filling.
You will have left over filling, save it for serving on the side or for another meal.
Drizzle olive oil over each boat.
Sprinkle cheese on top or use a homemade cheese and drizzle over the boats.
Slide the baking sheet into the oven and bake for 30 to 35 minutes, or until the zucchini is soft.
Once the stuffed zucchini is done, pull from the oven.
Serve these Vegan Mexican Stuffed Zucchini as a side dish or main dish.
Add a dollop of your favorite sour cream or aioli to the side.
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Vegan Mexican Stuffed Zucchini
Ingredients
- 1 Cup Rice I used Basmati, or use your favorite.
- 1 1/2 Cup Water
- 1 15oz. Can Black Beans
- 1 1/2 Cup Cooked Corn
- 1 28oz. Can Diced Tomatoes
- 4 to 6 Small to Medium sized Zucchini
- 1/4 tsp Cilantro
- 1/2 tsp Smoked Paprika
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- Salt To taste
- Pepper To taste
- 2 tsp Siracha Sauce You can more or less to your taste.
- Olive Oil This is to drizzle onto the stuffed zucchini before baking.
- Plant Based homemade or shredded cheese of your choice.
Instructions
- Preheat the oven to 400°F.
- Prepare a baking sheet with parchment paper and set aside.
- Cook the rice to the package directions in a medium large sauce pan.
- In this recipe I used frozen corn, cook the corn and set aside.
- Clean and cut the zucchinis in half, lengthwise.
- Scoop out the insides leaving a little of the flesh on the sides, about 1/8 to 1/4th inch and about 1/2 inch on the ends.
- So many things you can do with the insides, fry them up and add to the rice mixture, add them to another dish, or just eat them up with a little salt and pepper. Do not throw this away!
- Place the zucchini halves on the parchment lined baking sheet.
- After the rice is done, add the diced tomatoes, corn, sriracha sauce, beans, and all the spices to the sauce pan, stir and set aside.
- Fill each zucchini boat with the filling.
- There will be left over of this filling, save it for serving on the side or for another meal.
- Drizzle olive oil over each boat.
- Sprinkle cheese on top or use a homemade cheese and drizzle over the boats.
- Slide the baking sheet into the oven and bake for 30 to 35 minutes, or until the zucchini is soft.
- Once the stuffed zucchini is done, pull from the oven.
- Serve these Vegan Mexican Stuffed Zucchini as a side dish or main dish.
- Add a dollop of your favorite sour cream or aioli to the side.
