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White ceramic dish filled with Mexican Vegetarian Stuffed Zucchini boat recipe over a blue lined napkin

Mexican Vegetarian Stuffed Zucchini Boat Recipe

This Mexican Vegetarian Stuffed Zucchini Boat Recipe is the perfect meatless meal or side dish! Vegan, low carb, paleo, Whole30, grain free and gluten free, this recipe is packed with flavor and is so simple to make. Ready in 30 minutes, and can easily be doubled to feed a crowd. Great for meal prep too! 
5 from 1 vote
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Course: dinner
Cuisine: Mexican
Keyword: stuffed zucchini boats, stuffed zucchini recipe, vegetarian stuffed zucchini
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 4 servings


Mexican Stuffing


  •  Preheat the oven to 400F.
  • Slice the zucchini in half the long way, creating 2 long halves. 
  • Using a spoon, spoon out the seeds by running the spoon down the center, applying pressure to carve out the center area. This will leave a cavity to be filled with stuffing. 
  • Place the zucchini on a baking sheet and sprinkle them with 1/4 tsp. of salt and 1/4 tsp chili powder.. Bake at 400F for 15 minutes.
  • While the zucchini are baking, slice the mushrooms and add them to a large skillet over medium high heat. 
  • Cook the mushrooms 4-5 minutes, stirring occasionally. Don't salt the mushrooms right away.
  •  After 4-5 minutes, add 1/2 tsp. salt and continue to cook until the mushrooms have released all of their water and have wilted down and started to brown. 
  • Add the rest of the ingredients of the Mexican stuffing to the mushrooms and cook over medium low heat until the liquid has cooked off (about 2-3 minutes)
  • After 15 minutes, the zucchini should have softened in the oven. Remove them from the oven and divide the mushroom mixture between them. 
  • Return the stuffed zucchini to the oven for 5 additional minutes. 


Nutrition Information

Nutrition Facts
Amount Per Serving. See serving size in recipe.
Calories 270
Fat 20g
Carbohydrates 18g
Fiber 6g
Sugar 10g
Protein 10g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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