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A close-up photograph of a baked zucchini boat served on a rustic, light-colored plate. The zucchini half is generously filled with a savory, reddish-brown mince, topped with melted vegan cheese and sprinkled with fresh, chopped parsley. In the background, a slice of sourdough bread and a small bowl of greens are softly blurred, all set against a warm, wooden surface.
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French-Inspired Oven-Baked Zucchini with Vegan Minced Meat Filling

Savor the rustic flavors of French cuisine with these delicious, herb-infused stuffed zucchini. This simple yet elegant dish is perfect for a cozy weeknight dinner and is sure to become a new favorite.
Course Main Course
Cuisine French
Diet Vegan
Keyword Zucchini
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 2
Calories 325kcal
Author Grok 3 Beta

Equipment

  • Oven with convection
  • Baking sheet
  • knives
  • cutting board
  • mixing bowl
  • Wooden spoon
  • Measuring spoons

Ingredients

  • 1 very large zucchini halved lengthwise and scooped out
  • 200 g vegan minced meat
  • 1 small onion finely diced
  • 1 clove garlic minced
  • 1 small bell pepper diced (any color available)
  • 100 g canned diced tomatoes
  • 1.5 tbsp olive oil
  • 3/4 tsp dried thyme
  • 3/4 tsp dried oregano
  • 1/3 tsp smoked paprika
  • Salt to taste
  • Pepper to taste
  • 35 g vegan cheese grated (for topping, optional)

Instructions

  • Preheat your oven to 200°C (convection mode).
  • Wash the very large zucchini, cut it in half lengthwise using a sharp knife on a cutting board, and scoop out the inner flesh with a spoon to create boats. Reserve the flesh, roughly chop it, and set aside.
  • Peel the onion and garlic. Finely dice the onion and mince the garlic with a knife.
  • Wash the bell pepper, remove the seeds, and dice it into small pieces.
  • Heat 1.5 tbsp olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing for 2-3 minutes until translucent.
  • Add the diced bell pepper and chopped zucchini flesh to the pan. Cook for another 5 minutes, stirring occasionally with a wooden spoon.
  • Stir in the 200 g vegan minced meat, breaking it apart with the spoon, and cook for 5 minutes until slightly browned.
  • Add 100 g canned diced tomatoes, 3/4 tsp thyme, 3/4 tsp oregano, 1/3 tsp smoked paprika, and season with salt and pepper to taste. Mix well and let simmer for 3 minutes.
  • Place the zucchini boats on a baking sheet. Fill each boat generously with the vegan minced meat mixture using a spoon.
  • If using, sprinkle 35 g grated vegan cheese evenly over the filled zucchini.
  • Bake in the preheated oven for 30 minutes, or until the zucchini is tender and the top is golden.
  • Remove from the oven using oven mitts and let cool for 5 minutes before serving.

Notes

Serving suggestions:
Serve these French-inspired baked zucchini boats with a side of crusty sourdough bread (from Ingredients.txt) and a simple green salad made with lettuce, cucumber, and a light balsamic dressing for a complete meal.
To perfectly complement your French-inspired zucchini dish, I suggest a beverage that enhances its rustic and savory flavors. For an alcoholic option, a light-bodied red wine like a Pinot Noir from the Loire Valley remains an excellent choice, as its herbal hints will harmonize with the thyme and oregano in the recipe. For an incredibly simple and elegant alcohol-free alternative, consider a Citrus Spritzer. Simply pour fresh orange juice into a tall glass over ice and top it with sparkling water, adding a sprinkle of lemon zest for a fragrant lift. This drink is wonderfully refreshing, requires no complex steps, and its crisp citrus notes will beautifully balance the savory zucchini filling.
 
Allergens:
  • The vegan minced meat used in this recipe often contain soy protein or gluten as a primary ingredient, which is a common allergen.
  • Vegan cheese often contains soy or tree nuts as a primary ingredient, which is a common allergen.
 
Emission Hotspots:
  • Shop to home transportation, if a combustion car is used
  • Use of a convection oven, particularly in locations with a less green energy mix
 
Non-Vegan Alternatives:
For this recipe, we highly recommend using a quality vegan minced meat, as its flavor and texture are central to the dish's character. While brands can differ, many modern plant-based options offer a taste and texture that are impressively close to traditional meat, blending seamlessly with the spices and vegetables.
While some might consider other low-carbon animal proteins, such as mussels, we find they would taste very weird in this particular dish. The delicate, rustic French herbs are designed to complement an earthy mince, and the texture of shellfish wouldn't suit the hearty filling we aimed for.
Keeping the vegan mince is also a significant choice for sustainability; it ensures the meal maintains an excellent climate rating. To illustrate the impact, substituting it with regular beef would unfortunately drop the dish's environmental score from grade 'B' to an 'E'.
Sustainability tips:
  • Should you have any leftover filling, it makes a fantastic topping for pasta, a filling for a wrap the next day, or can be mixed with rice for a quick and easy lunch.
  • Source your Zucchinis from the local farmers market, your own, or your neighbors garden
  • Your oven is a big energy consumer. To be more efficient, try to cook multiple items at once. For example, you could roast some vegetables for another meal on a separate tray at the same time as the zucchini. Also, avoid opening the oven door while cooking, as this releases heat and requires more energy to get back to temperature. For a recipe like this, you often don't need to preheat the oven for an extended period.
  • Walk or bike to the supermarket and farmer’s market
  • Bell pepper (any color except green) is one of guinea pigs' 🐹 favorite vegetables and a main source of essential Vitamin C