Rowing Your Boat Towards Good Health: Noor’s Zucchini Vegetable Stuffed Boats

I recall loving the zucchini boats my mother made as a child, they were stuffed with diced onions, ground beef, and amazing spices. They would be baked to perfection.

I wanted to make something different, quick with time. At the same moment of this craving, I debated making my famous smashed sweet potatoes but didn’t think they’d match. Instead, I used carrots to make some delicious mash!

This is a very quick and easy recipe, and vegetarian friendly. It’s a great way to hide veggies from the little ones and have them enjoy eating “boats”.

 Minus the extreme amount of garlic I threw in, Layan liked these. If you’re feeding the kids, minimize the garlic. 🙂


4 zucchinis (or more if desired)

1 medium round tomato, organic preferred

4 mushrooms

5 cloves fresh garlic, peeled

2 large carrots, organic preferred

Spices (onion powder, Himalayan Pink Salt or real unrefined sea salt, turmeric, rosemary)

***you can stuff any veggie you like (artichoke, bell peppers, etc)

Raw pine nuts for garnish and fresh herbs (parsley, cilantro, etc)



Preheat the oven to 350. Wash and slice the carrots and place in a very small pot with about a cup of water. Cover and allow to cook on medium high.


2 Carrots washed well.


Chopped and added to the pot with 1 cup of water.


Wash the zucchini, mushrooms, and tomato and “unstuff” them. Place their stuffing in the pot with the carrots. Place the vegetables in an oven safe tray.




Empty out the tomato. Remove the mushroom stems and inside of zucchini.


Don’t throw out the stuffing though! Toss them in with the carrots! =)


Pound the fresh garlic and add it to the pot. Add your spices here as well and mix slightly. If more water is needed add it now. Turn off the heat.


Fresh garlic cloves




Use a hand blender (food processor, or regular blender) to puree the vegetable stuffing.




Puree the veggie stuffing…


…until smooth.
*I got carried away at this point it was soo good I ate it alone (like mashed potatoes) =)


Fill the vegetable boats with the stuffing and bake for about 15-20 minutes.

Fill the boats up.

Fill the boats up.


Garnish with fresh chopped parsley and sliced almonds or pine nuts.

 Serve with a side of cooked Quinoa, rice, etc.

Garnish with pine nuts and fresh herbs;serve.

Garnish with pine nuts and fresh herbs;serve.

Side view.

Side view.


2 Comments (+add yours?)

  1. Tasnim
    Dec 07, 2012 @ 13:05:13

    This looks really good. I’m going to try making it today!



  2. Teresa Cleveland Wendel
    Dec 07, 2012 @ 21:08:27

    I made something like this–but I think your recipe is much better.
    What a great site to come to for nutritious dinner ideas. Thanks.



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