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Gluten-Free Vegan Zucchini Boats with Spicy Tahini Sauce



Servings: 2-4

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes


For the Zucchini Boats:

  • 1 large zucchini, halved lengthwise
  • 8 oz can of black beans, drained and rinsed
  • 1/4 cup quinoa or rice
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons olive oil

For the Spicy Tahini Sauce:

  • 1 bunch cilantro
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1 jalapeño, halved (seeds optional for extra heat)
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • Juice of one lemon
  • 2 tablespoons water (more if needed)
  • 1 teaspoon red pepper flakes
  • Salt and pepper to taste

Optional Toppings:

  • Sliced avocado
  • Sliced tomato


  1. Prepare the Zucchini:
    • Preheat the oven to 375°F (190°C).
    • Scoop out the insides of each zucchini half using a spoon, placing the flesh in a large bowl. Reserve the flesh.
    • Drizzle the zucchini halves with olive oil and season with a pinch of salt. Set aside.
  2. Prepare the Filling:
    • Cook quinoa or rice according to package instructions, using vegetable broth for extra flavor.
    • Heat 1 teaspoon of olive oil in a large pan over medium heat. Add the reserved zucchini flesh, cooked quinoa or rice, and black beans.
    • Season with garlic powder, salt, and pepper. Cook for about 3 minutes, stirring occasionally.
    • Spoon the filling into the hollowed zucchini halves.
  3. Bake the Zucchini Boats:
    • Place the stuffed zucchini halves on a baking sheet lined with parchment paper.
    • Bake in the preheated oven for 25 to 30 minutes, or until the zucchini is tender.
  4. Make the Spicy Tahini Sauce:
    • In a small pan, heat 1 teaspoon of olive oil over medium heat. Place the jalapeño halves cut side down and cook until charred, about 2 minutes per side.
    • In a blender, combine the roasted jalapeño, cilantro, garlic, tahini, smoked paprika, lemon juice, olive oil, water, red pepper flakes, salt, and pepper.
    • Blend until smooth, adding more water as needed to reach the desired consistency.
  5. Serve:
    • Place the baked zucchini boats on serving plates.
    • Top with sliced avocado and tomato, if using.
    • Drizzle generously with the spicy tahini sauce.
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