Vegetable stuffed zucchini

By the GetYourMacros team · 31 August 2026

Roasted zucchini boats filled with a high-protein mix of smoked tofu, textured pea protein, and garden vegetables.

• Time 25 min
• Course Main course
• Diet Vegan
• Cuisine Italian
• Allergens gluten, soy

Ingredients (1 serving)

• 250 g Zucchini
• 130 g Smoked tofu
• 20 g Textured pea protein
• 100 g Frozen mixed vegetables
• 15 g Breadcrumbs
• 30 g Onion
• 5 ml Extra virgin olive oil
• Fresh parsley to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Preheat the oven to 200°C and line a baking tray with parchment paper.
2. Rehydrate the pea protein granules in hot water for 10 minutes, then drain and squeeze well.
3. Halve the zucchini lengthwise and scoop out the pulp with a spoon, keeping the shells intact.
4. Finely chop the zucchini pulp, the onion, and the smoked tofu.
5. Heat 5ml of oil in a pan and sauté the onion, pulp, and frozen vegetables for 6-7 minutes over medium heat.
6. Add the rehydrated pea protein and smoked tofu to the pan, cooking for another 3 minutes to blend flavors.
7. Stir in the parsley and half the breadcrumbs, then fill the zucchini shells with the mixture.
8. Top with the remaining breadcrumbs and oil, then bake for 20-25 minutes until golden and tender.

Tips

• Textured pea protein is a great allergen-free way to boost protein density without adding extra fats.
• Store in the fridge for up to 3 days; they are delicious cold or reheated in a pan with a lid.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.