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Veggie Stuffed Zucchini Boats

Course: Main Course
Keyword: Diabetic Friendly, easy weeknight meal, Keto, Low Carb, vegetarian
Servings: 4


  • 2 medium zucchini
  • 3 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 large tomato diced
  • 1 340 g package of Big Mountain Foods Broccoli Crumble (or equivalent veggie crumble)
  • 1 cup shredded cheddar
  • 1/3 cup shredded Parmesan
  • Salt and pepper to taste


  • Preheat oven to 350 degrees
  • Cut zucchini lengthwise and scoop out centre of each with a spoon or melon baller.
  • Place zucchini in oven safe pan and cook for 15 minutes
  • While zucchini is cooking, sauté onion in olive oil until translucent. Add garlic, 1/2 of the diced tomato and the Broccoli Crumble. Cook through. Season to taste with salt and pepper.
  • Take zucchini out of oven and stuff with Broccoli Crumble mixture.
  • Top with shredded cheeses and remaining tomatoes
  • Bake for an additional 20 minutes. Enjoy!


Feel free to swap out the cheese for your favourite vegan cheese.