Published by Beth Silvia.

Are you looking for the perfect summer vegan recipe? Check out actor Victoria Summer as she creates a light and delicious Italian dish in this entertaining clip. Get ready to impress your friends with your new culinary skills at the next summer get-together!



Italian Stuffed Zucchini Boats

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  • 2 medium zucchini
  • 2 garlic cloves
  • 1 medium tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • 3/4 cup vegan grated Parmesan cheese
  • 2 Tbsp. fresh basil, chopped


  • Preheat the oven to 400°F.
  • Cut the zucchini in half lengthwise. Scoop out the pulp and seeds, leaving a 1/4-inch-thick shell (use a spoon for this). Chop up the pulp from the zucchini.
  • Combine the zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup of the vegan Parmesan cheese in a medium bowl. Divide the mixture among the zucchini shells.
  • Place the stuffed zucchini in a 13-inch-by-9-inch baking dish and cover with foil. Bake for 25 minutes, or until the zucchini is tender.
  • Bake uncovered for 5 minutes more. Top with the fresh basil.

Makes 2 to 4 servings

Rated 2.8/5 based on 11 reviews

Check out our conversation with Victoria, in which she talks about going vegan after growing up on meat and potatoes!

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