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Vegetarian Zucchini Boats with Quorn Grounds

These Vegetarian Zucchini Boats are great any time of the year, but we especially love them on the grill! Made using Quorn Meatless Grounds, they provide the perfect combination of healthy carbs, high protein, and are packed with flavor.

The lemon adds a fresh and zesty flavor and the Quorn Grounds filling gives a flavorful mouthful that’s sure to satisfy. You’ll love every bite of these delicious vegetarian zucchini boats!

A bag and a box of Quorn Meatless Grounds showing the plated product and information on an orange and charcoal background.

Made with Quorn Meatless Grounds


Excellent source of protein



  • 1 12oz package Quorn Meatless Grounds
  • 1 cup brown rice (rinsed)
  • 2 cups boiling water
  • 2 medium lemons: Juice of half a lemon, wedges made from the rest
  • 1 small plum tomato
  • ½ a cucumber (finely chopped)
  • 1 scallion
  • ¼ cup finely chopped fresh parsley (leaves only)
  • ¼ cup finely chopped fresh mint (leaves only)
  • 4 tablespoons olive oil, divided
  • kosher salt to taste
  • ¼ tsp ground cardamom
  • ¼ tsp ground cumin
  • ⅛ tsp freshly ground black pepper
  • 1 clove garlic
  • 6 medium zucchini (ends not trimmed)
  • 2 tbsp Meatless Grounds spice mixture (any warm spice blend such as Moroccan or Shawarma spice blend)
  • 1/4 cup plain Greek yogurt


  1. Make the rice by adding water and rinsed rice to a medium saucepan, and stir in a teaspoon of extra-virgin olive oil. Bring the water to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the rice is tender and has absorbed the water. Turn off the heat. Let the pot sit covered, for at least 5 minutes before removing the lid and fluffing with a fork.
  2. While rice cooks, chop the veggies and herbs and add to large bowl: Quarter the plum tomato, add chopped mint and parsley, finely chopped scallion, and chopped cucumber. Add the brown rice, 2 tbsp lemon juice, 2 tablespoons of the olive oil, 1/2 teaspoon of the kosher salt, cardamom, cumin, and black pepper to the vegetables and herbs and toss to combine.
  3. Cut all zucchinis in half lengthwise. Using a small spoon carefully scoop out the flesh and seeds of the zucchini, leaving a 1/4-inch thick shell to form the boats. Discard the flesh. Sprinkle the cut sides with salt to remove moisture while you work on the next steps.
  4. Prepare Quorn Grounds Mixture: Heat olive oil in a frying pan over medium heat and add the garlic. Cook about 1 minute. Add the package of Quorn Grounds, sprinkle with kosher salt, and 2 tbsp of the Meatless Grounds warm spice mixture. Toss the Quorn Grounds and the spices with a wooden spoon, until cooked through, about 10 minutes and tender. Add to the rice & veggie mixture and stir to combine.
  5. While Quorn Grounds are cooking, heat grill to medium-high heat (about 375ºF).
  6. Prepare the yogurt sauce by placing the remaining lemon juice, 1 tbsp olive oil, and yogurt in a small bowl and stir to combine. Taste and season with salt & pepper as needed.
  7. Prepare the boats and pat the zucchini dry with paper towels. Rub exterior with olive oil to coat. Place open side down on the grill until grill marks form on the bottom, about 5 minutes. Flip and do the same on the other side, until tender.
  8. Transfer to a serving platter cut-side up and fill with the Quorn & Veggie mixture. Dollop with the yogurt sauce and serve with the lemon wedges.

Chefs tip

Make your own Meatless Grounds Spice Mixture by combining a combination of warm spices such as paprika, turmeric, Aleppo, garlic powder, cinnamon, nutmeg and chile pepper!

Recipe Inspiration

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