This stuffed zucchini tabbouleh recipe is inspired by a beautiful food memory—something light, fresh, but still satisfying I once tasted while traveling in the Levant region. It’s a fusion of two beloved dishes: roasted zucchini and the herbaceous Middle Eastern salad known as tabbouleh.
This combination results in something magical—zucchini boats filled with a warm, fragrant couscous (or bulgur)-based salad packed with fresh herbs, vegetables, and spices. It’s colorful, wholesome, and perfect for warmer days when you want something hearty but not heavy.
Tabbouleh itself has deep roots, dating back thousands of years to ancient Levantine cuisine, where wild greens were used in abundance. Today, it’s a staple of Lebanese and Mediterranean cooking, celebrated for its brightness and bold herb flavor.
So let’s bring some of that culinary history into your kitchen and make it your own!
💛 Why You’ll Love This Recipe
- 🥗 Light Yet Satisfying: The filling is nutritious and comforting.
- 🌿 Herb-Packed & Spiced: A twist on classic tabbouleh flavors.
- 🥒 Zucchini as the Vessel: Adds texture and keeps it gluten-light.
- 🔥 Oven-Baked Goodness: Soft roasted zucchinis with golden edges.
- 🧀 Optionally Cheesy: Top with vegan white cheese for a creamy finish.
Stuffed Zucchini Tabbouleh – Fresh, Flavorful & Vegan
These stuffed zucchini tabbouleh boats are filled with a couscous-based salad and roasted to perfection. A vibrant vegan Mediterranean main dish.
Servings: 2
Calories: 215kcal
Ingredients
- 3 large zucchinis
- ½ cup couscous or bulgur
- 200 ml water
- 2 small onions
- 5 medium mushrooms
- 1 sweet red pepper
- 1 tbsp vegetable oil
- 100 g tomato paste
- 2 tsp sugar
- 3 tbsp fresh parsley
- ½ tsp garlic fresh or powdered
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- ¼ tsp chili flakes
- Vegan white cheese optional, for topping – e.g., Violife Greek style
Instructions
Step 1: Roast the Zucchini
- Preheat your oven to 200°C. Wash the zucchinis, cut them in half lengthwise, and roast on a baking tray for 25 minutes or until tender.
Step 2: Prep the Filling
- Heat vegetable oil in a pan. Chop onions, mushrooms, and red pepper. Sauté onions for 5 minutes, then add mushrooms and peppers. Cook for another 5 minutes.
Step 3: Add Flavor
- To the pan, add tomato paste, sugar, garlic, salt, pepper, cumin, chili flakes, and water. Stir well.
Step 4: Add Grains
- Add couscous or bulgur to the pan and cook for about 5 minutes. Turn off the heat and stir in chopped parsley.
Step 5: Hollow the Zucchini
- Once roasted, carefully scoop out the insides of the zucchinis with a spoon. Mix the flesh into the pan with the rest of the filling.
Step 6: Stuff the Shells
- Fill the zucchini boats with the warm tabbouleh-style mixture.
Step 7: Bake Again
- Place the filled zucchini halves back in the oven and bake for 10 more minutes.
Step 8: Garnish & Serve
- Sprinkle with crumbled vegan white cheese and serve warm.
🍽️ Tips & Variations
- Use quinoa instead of couscous for a gluten-free option.
- Add chopped mint for extra freshness.
- Try topping with pine nuts for crunch.
- Serve with a lemon-tahini drizzle or herbed vegan yogurt sauce.
❓ Frequently Asked Questions – Stuffed Zucchini Tabbouleh
Can I make this ahead of time? Yes! You can prepare and stuff the zucchinis, then refrigerate and bake them just before serving.
Can I use other grains? Absolutely—quinoa, freekeh, or rice work well here too.
What’s the best vegan cheese for topping? Violife’s Greek White Block is a great option, but any crumbly or feta-style vegan cheese will do.
🔗 Useful Links
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Snickers cups🍫
/ Сникърс чашки 🍫
🇧🇬🇺🇸
(For English scroll down)Бързи, и невероятно вкусни!Продукти:
100 гр. Шоколадови капки на Better
9 ч.л. Крънчи фъстъчено масло
9 ч.л. Кленов сироп
9 ч.л. Кокосово масло
Печени фъстъциМетод на приготвяне:
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Roasted peanutsPreparation method:
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4 months ago
