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Baked zucchini halves stuffed with couscous tabbouleh mixture, topped with vegan white cheese and fresh parsley
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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.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean / Levantine-inspired Fusion
Keyword: baked zucchini boats, couscous stuffed zucchini, healthy vegan dinner, Middle Eastern fusion, plant-based main dish, stuffed zucchini tabbouleh, tabbouleh-inspired recipe, vegan Mediterranean recipes, vegetable stuffing recipes
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.