This is one of the recipes which are open to your improvisation. To have zucchini is a must but you can make plenty of variations for the vegetable filling. So it is a perfect recipe if you have bits and pieces of vegetables in your fridge that are in need to be used. You will probably find similar recipes using egg. I give you a vegan option how to prepare a scrambled egg that can be used as a substitute.
  • 3-4 small or middle sized zucchini - the reason why you should use the smaller ones is that they do not have seeds inside.
  • 150 g beans - I used pinto beans but it will work with any kind of beans, soak them overnight if you do not use canned ones.
  • 1 cup rice - this recipe works best with wild or brown rice.
  • 1 pepper - if you are a fan of spicy, use also chili peppers.
  • 2 tomatoes.
  • 1 onion.
  • 4 garlic cloves.
  • 1 tofu.
  • salt, pepper to taste.
  • dried or fresh herbs - I used basil and oregano, but you can also use thyme and rosemary. turmeric.
  • coconut or olive oil.

  • Directions:
  • When you are not using canned beans, you need to soak them overnight and boil until soft. Drain and set aside.
  • Prepare the tofu scrambled egg: combine in a bowl 1 crushed tofu, 1 pressed garlic clove, salt and around 2 teaspoons of turmeric. Heat the pan, add 1/2-1 teaspoon of oil and add the tofu mixture. Stir occasionally for around 5 minutes. Set aside.
  • Preheat over at 180°C.
  • Prepare the zucchini boats. Cut them in half at the long side and scoop out the inside. The inside will be used for the vegetable filling so you can cut it in smaller pieces. You do not have to be keen on having cubes or rings, just cut it as it goes.
  • Cut the onion in cubes and all other vegetables you wish to use in small pieces (in this case we just have pepper and tomatoes). Heat the pan, add 1-2 spoons of oil, add onion and pepper (or chili pepper) and cook until the onion is yellow/brown.
  • Add the drained beans, cook for around 3 minutes and stir occasionally. Add the zucchini inside that you cut in small pieces and cook for another 7-10 minutes. Add tomatoes and tofu. Add salt, pepper, herbs and remaining garlic cloves (pressed) and cook for another 5 minutes. The zucchini and tomato should be soft but not overcooked Set aside.

  • Tip 1: This is the part where you use vegetables that you have available. My recommendation would be to try also corn, ribbed celery, broccoli, cauliflower, squash or mushrooms. Just make sure you have a balanced amount of each vegetable and do not have one over-represented. You can also play with herbs and spices, try perhaps also adding cumin.
  • Fill in the zucchini boats with the vegetable filling. Transfer them to the baking sheet and bake for around 20 minutes at 180°C.

  • Tip 2: You will have some remaining filling. You can just eat it as it is or you can bake it alongside of the zucchini boats. You can also eat it with pasta and you will have a whole new dish ready.
  • Serve warm, preferably with a vegetable salad or some cut tomatoes.
  • Natasa Plulikova
    Natasa gradually started to change her diet, first due to her allergies, second as a result of becoming more considerate towards the environment. She promotes in her environment that eating plant-based food can be diverse and easy.