A super easy 5-ingredients vegetarian or vegan zucchini recipe that guarantees maximum mouthwatering satisfaction, with lovely oven roasted tender zucchini stuffed with tomatoes and Vegetarian Feta (or vegan cashew cheese).

These Easy Greek Style zucchini boats can be vegetarian or vegan as you prefer…either way these flavorful tender zucchini boats are a small slice of Mediterranean heaven.

It doesn’t matter to me that summer is coming to an end, or that autumn and pumpkin spice everything already has a firm grip on the world. No, to me, these stuffed Greek flavored oven roasted zucchini boats are great all year round. Think tender squash stuffed with a creamy cheesy filling and infused with all the flavors of Greece, from sweet and sun filled tomatoes to fresh basil. This dish is full of melt-in-your-mouth flavors that suits any type of weather.

What’s great about this Easy Vegan Greek Style Zucchini Boats Recipe:

Just about everything
In-your-face, melt-in-your-mouth Mediterranean flavors
Quick to make
Made from simple ingredients
Can be vegan or vegetarian
Gluten-free recipe
Great all year round dinner
Easy side dish
Healthy and low calorie
A favorite with both children and adults

What kind of vegan cheese should I use?

I recommend using a vegan cashew cheese, because it becomes deliciously creamy and has the same fatty, yet cooling texture as real Feta cheese. And once you add the seasonings to the cheese, it becomes a melt-in-your-mouth cheesy treat that soaks up all the flavors. Or you can use silken tofu as a creamy vegan cheese-like substitute. As an alternative to vegan cashew cheese, you can use your own favorite vegan cheese. Using your own favorite usually guarantees a result your tastebuds will enjoy.

What kind of vegetarian cheese should I use?

I like to use a straight up Vegetarian Feta which you can find at any well assorted grocery store. Any type of white feta-like vegetarian cheese should do the trick. If you’re not sure if the cheese is vegetarian, I always recommend to just go for a vegan cheese to be sure.

How to make these amazing stuffed zucchini boats

There’s two ways you can go about making these tender oven roasted veggie boats. Both ways taste the same, but the look is what sets them apart.

How to make Fancy Greek Zucchini Boats:

To make my fancy version of Greek Zucchini boats, start by rinsing the zucchini and cutting off the ends. Cut slices in the zucchini, almost all the way through, stopping 1/2 an inch to a quarter inch from cutting all the way through. Once you have an evenly sliced zucchini, the fun part begins.

Use a spoon or butter knife to stuff the cheese (vegetarian or vegan) in between the slices. Add a seasoning of fresh chopped basil and one tomato slice to each crevice.

Once every slice in the zucchini has been stuffed with tomatoes and cheese, drizzle olive oil over the zucchini boat and season with salt, garlic powder, pepper and dried oregano.

Cook the stuffed zucchini boats for 20-30 minutes at 350F

or cook until the zucchini is tender and just starting to brown and char in places.

Serve with a fresh sprinkle of basil on top and enjoy.

How to make super Easy Greek Zucchini Boats:

Rinse the zucchini’s and cut off the ends. Cut the zucchini’s lengthwise into halves. Scrape out the soft inner part with the seeds and chop it lightly. Chop tomatoes roughly and add them to a bowl with the chopped zucchini. Crumble the cheese (vegan or vegetarian) into the bowl and season with a sprinkle of olive oil, sea salt, garlic powder, pepper, fresh basil and dried oregano. Mix everything together and top the mixture onto the zucchini halves.

Bake the stuffed zucchini’s on a lined baking tray for 20-30 minutes at 350F, or until the zucchini’s are golden and tender.

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