I am such a big fan of stuffed food. Whether it is stuffed peppers or stuffed eggplants. I just love these kinds of dishes. No wonder I also had to make these healthy stuffed zucchini boats. Because who doesn’t love zucchini, peppers, chickpeas, and cheese? If these ingredients are your favorite as well, you should seriously consider making this Vegan Stuffed Zucchini recipe.
Is it even possible to make a plant-based Vegan Stuffed Zucchini Boat? When I think of Vegan Stuffed Zucchini Boats, the first thing that comes to mind is cheesy, gooey, and sausage stuffed. We don’t want this when eating vegan or plant-based! These zucchini boats don’t use the fake meats or cheeses but you’ll still get all of the flavors. They are plant-based, vegan, and oil-free. They are perfect for meal prep or can be served as a main dish dinner with crusty bread and robust soup.
This is a simple vegetarian weeknight dinner, side dish, or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! You can use your favorite veggies and sub chickpeas for other beans or lentils.
This Vegan Stuffed Zucchini boat recipe is super simple to make, deliciously ‘cheesy,’ and filled with tons of healthy hidden veggies that add flavor and nutrition.
I am a full believer in trying to enjoy all the flavors you want, regardless of your dietary needs. That means that you certainly won’t stop me from eating a creamy, ‘cheesy,’ yet dairy-free stuffed zucchini boats.
This dish is everything that I want in a veggie dish – smooth, rich, moreish, and yet still surprisingly nutritious. This recipe remains one of my top favorites though.
PIN IT FOR LATER!
CHICKPEA STUFFED ZUCCHINI BOATS
Do you like zucchini? I really do, because zucchini can be used in so many ways. Either baked or grilled or you can make zoodles (spiralized zucchini noodles) instead of spaghetti. I often also add zucchini to my green smoothies because they are packed with many nutrients.
These vegan zucchini boats are stuffed with hearty chickpeas, which add healthy plant-based protein.
I love this recipe because it is:
- A great comfort food
- Easy to make
HOW TO MAKE VEGAN STUFFED ZUCCHINI
1. Cut the zucchini in half (lengthwise), scoop out some flesh, leaving a border around the skin.
2. Chop the scooped-out flesh with a knife and set aside.
3. Prepare the filling in a skillet and stuff each zucchini half with the filling.
4. Add vegan cheese sauce (or store-bought vegan cheese) and bake in the oven for 20-25 minutes.
5. Garnish with fresh herbs and enjoy!
Stuffed baked zucchini with chickpeas and vegan cheese! This is a simple weeknight dinner, side dish, or entrée which contains wholesome ingredients. The recipe is plant-based, relatively low-carb, and easy to make!
As mentioned before, these zucchini boats are stuffed with a savory chickpea mixture, bell pepper, and vegan cheese. I also used the zucchini flesh because if you prepare it with different seasonings it actually turns out to be tasty and flavorful!
If you don’t like chickpeas, you can, of course, use beans (kidney beans, white beans, pinto beans, black beans…), refried beans, or lentils instead. You can either cook the chickpeas from dry or use canned chickpeas.
Should you recreate these vegan stuffed bell peppers, please leave a comment below, and don’t forget to tag me in your Instagram or Facebook post with @organiclora and #organicora because I love to see your recreations.
- 4 middle size zucchini
- 400 g chickpeas (canned)
- 2 red bell peppers
- green onions diced
- 2 cloves garlic minced
- 4-5 tbsp coconut cream
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp smoked paprika
- salt to taste
- black pepper to taste
- vegan cheese
- Preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
- Cut the zucchini in half (lengthwise) and scoop out about 2/3 of the flesh leaving a 1/2-inch (1 cm) thick border around the skin.
- Process the scooped out zucchini flesh in a food processor and set aside.
- Chop the scooped out zucchini with a large knife and set aside.
- Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes. Add garlic, bell pepper, zucchini flesh, Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
- Add drained chickpeas and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
- Then add the coconut cream, mix and cook for a few more minutes.
- Stuff each zucchini half with the chickpea mixture. Bake for 20-25 minutes. Then add vegan cheese and bake for another 10 minutes. Garnish with fresh herbs and enjoy!
Amount Per Serving: Calories: 255Total Fat: 12gCarbohydrates: 23gFiber: 7.3gSugar: 10.6gProtein: 9.8g