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Close up of Vegan Enchilada Zucchini Boats

Vegan Enchilada Zucchini Boats

  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 30 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 65 Minutes
  • Yield: 4-5 Servings 1x
  • Category: Dinner
  • Method: Stovetop, Oven
  • Cuisine: Mexican Inspired
  • Diet: Vegan


These satisfying Vegan Enchilada Zucchini Boats are filled with nourishing beans, rice, bell peppers, and onions and coated in a delightful, aromatic sauce.



Base Ingredients:

  • 5 to 6 medium zucchinis
  • Sprinkle sea salt *

Enchilada Sauce Mix Ingredients:

  • 2 cups enchilada sauce *
  • 1 – [ 4.5 oz. can ] chopped mild green chiles, undrained *
  • ¼ cup nutritional yeast

Skillet Ingredients:

  • 1 cup yellow onions, fine dice
  • ½ cup red bell peppers, fine dice
  • ½ cup green bell peppers, fine dice
  • 1 Tablespoon minced garlic
  • 1 – [ 15 oz. can ] black beans, drained and rinsed
  • 1 ½ cups refrigerated rice (of choice) *
  • ¼ cup enchilada sauce mix * 

Skillet Spice/Herb Ingredients:

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • ½ teaspoon chipotle powder (+/-) *
  • 1 ½ teaspoons smoked paprika
  • ¼ to ½ teaspoon sea salt (+/-) * 

Topping Ideas:

  • Chopped avocadoes
  • Vegan sour cream
  • Chopped fresh cilantro
  • Crushed tortillas


  1. Preheat the oven to 400 F.
  2. Cut the zucchinis in half lengthwise. Gently scoop out the insides of the zucchini, leaving a boat-like shell with a ¼ inch thickness perimeter all the way around the zucchini.  Discard the insides and the seeds.
  3. When finished carving the zucchini boats, sprinkle the insides of the zucchini boats with sea salt, turn them upside-down (cut side down) onto a paper towel lined baking sheet to drain. Set aside for a minimum of 15 minutes.
  4. Place all the Enchilada Sauce Mix Ingredients into a small bowl, mix well, set aside.
  5. Place the Skillet Spice/Herb Ingredients in a small bowl, mix well, set aside.
  6. In a large skillet, add the finely diced onions and bell peppers, sauté over medium-high heat for 7 to 9 minutes to soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
  7. Then add all the remaining Skillet Ingredients and the Skillet Spice/Herb Mix to the skillet, stir well to incorporate, simmer over medium heat for 5 minutes, then remove from the stove.
  8. Take the zucchini boats and gently wipe out the sea salt, set aside.
  9. Place one cup of the Enchilada Sauce Mixture onto the bottom of a large baking dish.
  10. Arrange the zucchini boat halves into the baking dish on top of the Enchilada Sauce Mixture.
  11. Take the Skillet Mix and generously load the zucchini boats, piling high (see notes).
  12. Take the remaining Enchilada Sauce Mix and spoon it over top of all the zucchini boats. Cover with foil and bake in a preheated 400 F oven for 15 minutes.
  13. After 15 minutes, remove the foil and bake for an additional 20 minutes (35 minutes total in the oven).
  14. After 20 minutes, remove from the oven, allow to sit for 10 minutes to allow the flavors to develop. Top with avocado chunks, fresh cilantro, vegan sour cream and/or crushed tortilla chips.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4 to 5