π₯π Vegan Stuffed Zucchini Boats with Mushrooms & Spinach
Looking for a hearty, wholesome, and totally plant-powered meal? π± These Vegan Stuffed Zucchini Boats are filled with sautΓ©ed mushrooms, spinach, and melty vegan cheese for the ultimate comfort food. Perfect for dinner or a meal-prep win! π₯³β¨
Ingredients:
3 medium zucchinis π₯
1 cup mushrooms, sliced π
1 1/2 cups fresh spinach πΏ
1 tablespoon olive oil π«
2 cloves garlic, minced π§
1/2 cup vegan shredded cheese π§ (mozzarella-style works great!)
Salt and pepper, to taste π§
Optional garnish: extra parsley πΏ
Instructions:
Prep the zucchini βοΈ:
Preheat oven to 375Β°F (190Β°C). Slice zucchinis in half lengthwise and scoop out the centers with a spoon to create βboats.β
Make the filling π³:
Heat olive oil in a pan over medium heat. SautΓ© garlic for 1 minute. Add mushrooms and cook until softened (about 5 minutes). Stir in spinach until wilted. Season with salt and pepper.
Assemble the boats π€:
Spoon the mushroom-spinach mixture into the hollowed-out zucchinis. Sprinkle generously with vegan cheese.
Bake π₯:
Place zucchini boats in a baking dish. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5β10 minutes until cheese is melted and bubbly.
Serve and enjoy π΄:
Garnish with fresh parsley if desired. Serve hot!
π Nutrition Information (per stuffed zucchini half β makes 6 servings):
Calories: ~120 kcal π₯
Protein: ~5g πͺ
Fat: ~8g π₯
Carbs: ~8g π
Fiber: ~2g π±
Sugar: ~3g π―
Sodium: ~180mg π§
π Tips for Success:
For extra protein, add cooked lentils or crumbled tofu to the filling! π±πͺ
Love spicy? Add red pepper flakes or a drizzle of sriracha! πΆοΈ
These boats are perfect for meal prep β they reheat beautifully. β»οΈ