Vegetarian Zucchini Boats

Vegetarian Zucchini Boats

Sometimes I’ve got leftover rice or couscous and have got to do something with it. I don’t like food waste. I grew up with almost no money, so we ate whatever was put in front of us. Most of the food was vegetarian. Although I am now not a vegetarian, I’m pretty flexible when it comes to food. This zucchini looks massive because it is. I got it from a farm, and it was definitely the biggest zucchini I’ve ever seen. Don’t worry, you don’t need a giant zucchini to make this. As with all my recipes, I kinda just eyeball it. I rarely measure anything. Here’s how I made this.


  • Couscous (I used precooked leftover couscous)
  • Canned Corn
  • Eggs
  • Salt
  • Black Pepper
  • Garlic Powder
  • Curry Powder
  • Smoked Paprika Powder
  • Tomatoes
  • Nutmeg
  • Dried Sage
  • Cayenne Pepper
  • Dried Thyme
  • Crushed Red Pepper
  • Dried Basil
  • Tumeric Powder


  • Preheat the oven to 220c / 430f.
  • Cut the zucchini in half.
  • Take a spoon or knife and remove some of the inside of the zucchini so that there’s room to fill it.
  • Mix that zucchini insides you just cut with all of the above ingredients.
  • Fill the zucchinni boats with the mixture.
  • Bake in the oven for an hour to an hour and a half.
  • Once done, sprinkle some dried thyme on top and enjoy!

Do you have any questions about this dish? Feel free to drop a comment, and I’ll answer it.

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