When ground, walnuts take on a surprisingly pleasant texture that makes a great plant-based substitute. Make these vegan zucchini boats with your own dry-roasted walnuts by using our DIY tip.

Source: Better Homes and Gardens


Credit: Adam Albright

Recipe Summary

30 mins
55 mins
4 zucchini boats


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°F. Line a baking sheet with foil. Using a spoon or melon baller, scoop out flesh from cut sides of zucchini halves, making 1-inch-deep cavities. Place zucchini, cut sides up, on prepared baking sheet. Drizzle with oil and sprinkle with 1/8 tsp. of the salt. Bake 15 minutes.

  • Meanwhile, in a food processor combine walnuts, roasted pepper, and parsley. Cover and pulse until finely chopped. In a small bowl combine walnut mixture, quinoa, cheese, and lemon juice.

  • Spoon walnut mixture into zucchini shells. Sprinkle with black pepper and the remaining 1/8 tsp. salt. Bake 20 minutes or until zucchini is crisp-tender.

To Cook Quinoa

Cook 1/3 cup dry quinoa according to package directions; cool and measure 1/2 cup. Transfer the extra quinoa to a small airtight container and store in refrigerator up to 5 days. Makes 1 cup.

Flavor Hack

Roasting, with oil or without, improves the taste and texture of nuts. To keep sodium or calories in check, opt for unsalted and dry-roasted nuts. Dry-roasting means the nuts have been roasted without additional oil.

DIY Roasted Nuts

Roast nuts in a skillet over medium heat, shaking frequently, until lightly toasted an aromatic. Nuts can go from perfectly toasted to burnt in a matter of seconds, though, so don't leave the stove top unattended.

Nutrition Facts

338 calories; fat 24g; cholesterol 2mg; saturated fat 3g; carbohydrates 27g; mono fat 5g; poly fat 15g; insoluble fiber 6g; sugars 8g; protein 11g; vitamin a 1158.7IU; vitamin c 49.6mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 1.8mg; vitamin b6 0.6mg; folate 113mcg; sodium 271mg; potassium 968mg; calcium 112mg; iron 3mg.