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Vegan Cheesy Bolognese Stuffed Zucchini

Vegan Cheesy Bolognese Stuffed Zucchini

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These Vegan Cheesy Bolognese Stuffed Zucchini are hot, juicy topped with cheesy cashew cream and baked to perfection!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4
Calories 202 kcal

Ingredients
  

  • 4 long zucchini cut lengthways, and the flesh scooped out from the middle
  • For the bolognese:
  • 1/2 cup/ 50g Walnuts Finely Chopped
  • The scooped flesh of the zucchini - chopped
  • 1/2 15 oz/215g Can Brown Lentils Drained
  • 1 medium-sized onion chopped
  • 1 Tbsp Olive Oil or oil for an oil-free option
  • 1 Tbsp Crushed Garlic
  • 1 tsp Dried Basil
  • 1 tsp Oregano
  • 1 tbsp smoked paprika
  • 1/2 tsp Cayenne Pepper
  • 1 Tbsp Dark Soy Sauce or use tamari sauce for GF option
  • 1/4 cup/ 65g Tomato Paste
  • 1/2 14oz/200ml Can chopped tomatoes or fresh diced tomatoes
  • Salt and Pepper to taste
  • For the cashew cream:
  • 2/3 cup/100g cashews soaked in hot water for at least 10 minutes.
  • 1/2cup/118ml Dairy-free milk (I used almond milk)
  • 2 cloves Garlic
  • 2 Tbsp Nutritional yeast
  • 1/2 tsp Nutmeg
  • 1/2 tsp Salt

Instructions
 

  • Preheat the oven to 375F/190C/Gas 5.
  • Soak the cashew nuts in hot water. Prepare the zucchinis as stated in the recipe's ingredients, making sure you are careful when you scoop out the flesh from the zucchini.
  • To prepare the bolognese:
  • Finely chop the zucchini flesh, onion, garlic and walnuts.
  • Drain your lentils from the can.
  • Heat oilive oil in a pan on meduim heat. Add the chopped onion) to the frying pan with the garlic and sauté until the onions are softened.
  • Add the zucchini flesh, and cook it off for 3-4 minutes.
  • Then add in the tomato paste and keep frying for a few minutes until you reach a good consistency. About 5 minutes.
  • Add all the seasonings - paprika, dried herbs, cayenne, etc.
  • Add the soy sauce and the can of tomatoes, and cook that off for 4-5 minutes.
  • FInally, fold in the lentils, walnuts and salt and pepper to taste. Cook that off for a few more minutes.
  • To make the cashew cream:
  • Add soaked cashew(drained), dairy-free milk, garlic, nutritional yeast, nutmeg, salt, and pepper to a high-power blender and blend them until smooth.
  • To Assemble:
  • Put the zucchini boats on a baking tray lined with parchment paper and fill them with the bolognese, (do not overfill them, as we need space for the cashew cream)
  • Dollop the cashew cream on top of the bolognese-stuffed zucchini boats.
  • Bake in the oven for about 15 minutes until brown and bubbly.
  • Serve with a salad and enjoy :)

Video

Notes

Leftovers can be stored in the fridge for up to 4 days and reheated the next day.
Leftover bolognese sauce can be eaten the next day with some pasta for a spaghetti bolognese dinner!

Nutrition

Serving: 2boatsFiber: 5.9gCalories: 202kcalFat: 5.4gProtein: 4.4gCarbohydrates: 21.2g
Keyword appetizer, DAIRY FREE, EGG FREE, GLUTEN FREE, NUT FREE, SOY FREE, VEGAN, VEGETARIAN, fillingfood, lowcaloriefood, sidedish
Tried this recipe?Let us know how it was!