Ingredients
-
2 cups Tad’s Dad’s Chili (vegan)
-
4 medium zucchinis, halved lengthwise
-
½ cup shredded vegan cheese
-
¼ cup diced red onions (optional)
-
1 tablespoon olive oil
-
½ teaspoon garlic powder
-
½ teaspoon smoked paprika
-
Salt and black pepper, to taste
-
Fresh parsley or cilantro, for garnish
Directions
Preheat the Oven
Preheat your oven to 375°F (190°C).
Lightly grease a baking dish or sheet pan with olive oil.
Prepare the Zucchini
Slice zucchinis in half lengthwise and scoop out the center with a spoon to create boats.
Brush the insides with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper.
Stuff with Chili
Spoon Tad’s Dad’s Chili generously into each zucchini boat.
Sprinkle with diced onions and vegan cheese.
Bake Until Tender
Bake for 20–25 minutes, until the zucchini is fork-tender and cheese is melted.
Garnish & Serve
Top with fresh herbs and serve warm.
Pair with a light salad or grilled corn for a complete meal!
Recipe Note
These Chili-Stuffed Zucchini Boats are light, nutritious, and packed with flavor—perfect for spring and summer dinners, meal prep, or weeknight meals. Try swapping in yellow squash or adding quinoa or rice for extra heartiness!
