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These vegetarian stuffed zucchini are next level–spicy, cheesy, and high-protein (with a filling so good you can eat it on its own). We’re talking creamy, crispy, and ridiculously satisfying. And the best part? This healthy weeknight dinner comes together with just a handful of ingredients!

Two vegetarian stuffed zucchini boats filled with a savory tomato mixture, topped with golden breadcrumbs, served on a speckled white plate with a fork and knife.
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You don’t have to be a vegetarian to love these plant-based zucchini boats. Seriously, I recently served them at a family dinner, and even the meat-eaters were going back for seconds!

  • Big Flavor, No Meat: Spicy vegan sausage brings the heat, while creamy cottage cheese and melty parmesan make it feel rich and indulgent.
  • Leftovers Are Gold: The filling reheats like a dream, so you can pack it for lunch, pile it onto toast, or even scramble it with eggs the next day!
Three vegetarian stuffed zucchini halves, filled with savory vegetables and topped with golden breadcrumbs, are served on a white plate with a fork and knife on the side.

Key Ingredients

We tested this summer zucchini recipe every which way to make sure it delivers big flavors with the shortest ingredient list possible. Jump down to the recipe card for exact measurements.

  • Zucchini: Green, yellow, striped–any color works here! This vegetarian baked zucchini is a great way to use up your garden harvest!
  • Flavor Base: Garlic is a must (obviously), and tomato paste adds richness and umami that ties the whole filling together.
  • Spicy Vegan Sausage: We used the Impossible spicy ground, but any plant-based sausage will work. If you’re sensitive to heat, use regular!
  • Cheese: Cottage cheese is our secret to adding creaminess and a protein boost without weighing things down. And don’t forget parmesan for some savory flavor and saltiness.
  • Crispy Topping: Panko gives you that extra crispy, crunchy finish. Mix it with a little olive oil so it turns golden and toasty while baking.
Ingredients for vegetarian stuffed zucchini arranged on a red surface, including zucchini, vegan spicy sausage, cottage cheese, basil, panko, parmesan, garlic, oil, tomato paste, and salt.

Don’t Skip Salting

Salting draws out excess moisture to give you that tender-but-not-watery texture once baked. And it doesn’t take much extra time at all. Just sprinkle and set them aside while you make the filling!

Several vegetarian stuffed zucchini halves are artfully arranged on a red tiled surface.

Switch It Up

Allergy to gluten? Swap the panko for gluten-free breadcrumbs or crushed rice crackers.

No vegan sausage? Use what you’ve got! Seasoned crumbled tofu, lentils, or any plant-based ground will all work great.

Got zucchini?

Three vegetarian stuffed zucchini halves, filled with savory vegetables and topped with golden breadcrumbs, are served on a white plate with a fork and knife on the side.
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Vegetarian Stuffed Zucchini With Spicy “Sausage”

5 from 4 ratings
By: Sarah Bond
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
These spicy, cheesy vegetarian stuffed zucchini are high-protein, ridiculously satisfying, and made with just a few ingredients–perfect for a healthy weeknight dinner!

Ingredients 

Zucchini

  • 4 medium zucchini
  • 1 tsp salt

Filling

  • 1 Tbsp olive oil, 15 mL
  • 2 cloves garlic, minced
  • 2 Tbsp tomato paste, 30 g
  • 1 14-oz tube vegan spicy ground sausage, I used Impossible brand, 400 g
  • 1 cup cottage cheese, 225 g
  • ½ cup grated parmesan cheese, 50 g
  • ¼ cup finely chopped fresh basil

Topping

  • ½ cup panko breadcrumbs
  • 2 Tbsp olive oil, 30 mL
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Instructions 

  • Prep: Preheat oven to 400°F (204°C). Cut each of the 4 medium zucchini in half lengthwise. Use a small spoon to scoop out the inside of each, leaving about ¼-inch of thickness around the outside (save the flesh). Evenly sprinkle 1 tsp salt into the insides of the zucchini and set aside.
    Four zucchinis on a cutting board, one halved and hollowed out for vegetarian stuffed zucchini; a knife, melon baller, and a bowl with scooped zucchini flesh rest nearby on a red tiled surface.
  • Flavor Base: Heat 1 Tbsp olive oil in a medium saute pan over medium heat. Add 2 cloves garlic (minced) and 2 Tbsp tomato paste, cooking until garlic is soft and fragrant, about 2 minutes.
    A stainless steel pan on a red tiled surface contains olive oil, minced garlic, and tomato paste—classic ingredients for preparing vegetarian stuffed zucchini.
  • Filling: Stir in the scooped out zucchini flesh and 1 14-oz tube vegan spicy ground sausage. Cook, stirring occasionally, until sausage is browned, about 10 minutes.
    Remove from heat and stir in 1 cup cottage cheese, ½ cup grated parmesan cheese, and ¼ cup finely chopped fresh basil.
    A pan on a red tiled surface contains a mixture for vegetarian stuffed zucchini, featuring tomato sauce, cottage cheese, shredded cheese, and chopped herbs, being stirred with a wooden spoon.
  • Stuff: Empty any water that has accumulated in the zucchini and pat each dry with paper towels, arranging them on a baking sheet. Stuff the filling into each zucchini, packing tightly.
    Stir together ½ cup panko breadcrumbs and 2 Tbsp olive oil. Sprinkle evenly over the zucchini.
    A baking tray with seven vegetarian stuffed zucchini halves, filled with a savory mixture of vegetables and topped with breadcrumbs, arranged in a row on parchment paper.
  • Bake for 18 to 22 minutes, or until zucchini is fork-tender. Turn oven to "broil" and continue cooking for 1 to 2 minutes, until tops are golden brown (do no walk away for the oven while broiler is on–these will burn quickly).
    Three vegetarian stuffed zucchini boats topped with breadcrumbs are arranged on a white plate with a fork and basil garnish, set on a red tiled table.

Notes

Storage: You can store leftovers in an airtight container for up to 4 days. To keep the topping crispy, reheat in the oven or air fryer.
Can I freeze leftovers? These are best fresh, but you can freeze them. Let them cool completely, wrap tightly, and freeze for up to a month.
Can I prep these ahead of time? Yes! You can make the filling and prep the zucchini up to a day in advance. Just store everything separately in the fridge, then assemble and bake when ready.
What should I do with the leftover filling? It’s so good on its own! Use it in a wrap, stir it into scrambled eggs, toss it with pasta, or eat it straight from the pan.
 
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
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5 from 4 votes

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15 Comments

  1. Dennis Watson says:

    5 stars
    This is fabulous and I love to have it with BBQ chicken

    Reply
    1. The Live Eat Learn Team says:

      So glad it hits the spot, thanks for sharing!

  2. Brenn says:

    I found this on your tictoc and am so glad I tried it. I had to substitute the vegan sausage for vegan ground beef because our local grocery store doesn’t have many options, but I just seasoned it like sausage and it still turned out great. Going to make this again for sure.

    Reply
    1. The Live Eat Learn Team says:

      So glad it hit the spot, thanks for sharing!

  3. Marie Cordalis says:

    We are starting to get our usual summertime overload of Zucchini and I really want to try this recipe but I don’t use any dairy. What would you recommend as a substitute for the cottage cheese? Thanks so much!

    Reply
    1. Sarah Bond says:

      I think you could use crumbled silken tofu here! 🙂

  4. Phumulaphi says:

    5 stars
    Love this recipe I will try it thank you Sarah

    Reply
    1. The Live Eat Learn Team says:

      Happy tastebuds, happy heart — thanks!

    2. Marie Cordalis says:

      Thank you 🙂

  5. Elle Downing says:

    5 stars
    This SO good! I’ve been trying to switch to mostly vegetarian dishes and it’s hard for my meat loving husband sometimes, but he and I both loved this. All the textures turned out great, zucchini boats were crisp without any mushiness and the breadcrumbs set off the filling nicely. This goes into regular rotation for sure.

    Reply
    1. The Live Eat Learn Team says:

      Love hearing that, thanks for trying it!

  6. Laurie Wilkison says:

    5 stars
    This is SO good! I have tried to switch to mostly vegetarian dinners, but my husband is a meat lover, so I need dishes to taste meaty/substantive as well as good. This fits the bill – we both loved it. Flavors are just right, as are the combo of textures, particularly the breadcrumbs on top. I halved the recipe but still cooked it for 22 min and it was perfect.

    Reply
    1. The Live Eat Learn Team says:

      Thrilled you loved it, thanks for the review!

  7. Kathleen Scott says:

    I am a vegan that does not eat cottage cheese or cheese . What can I substitute

    Reply
    1. Sarah Bond says:

      I haven’t tested a vegan version of this one, but you’ve got a few tasty options! You could use a store-bought vegan ricotta or cream cheese, or make your own by blending tofu, cashews, or even white beans with a little lemon juice and garlic. It won’t be quite the same as cottage cheese, but it’ll still give you that creamy, hearty filling.