Chickpea Stuffed Zucchini Boats
on Apr 08, 2019, Updated Jul 24, 2024
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These chickpea stuffed zucchini boats require just 4 ingredients! This recipe is vegan, gluten-free, easy to make and tastes amazing.
Table of Contents
Recipe How-To
Let’s take a quick look at how to make these easy peasy zucchini boats. First of all, you only need 4 ingredients, so that’s awesome!
- Zucchini. You want some medium-sized zucchinis, big enough to chop in half and scoop out the seeds.
- Chickpeas. I used canned chickpeas since I was cooking from my pantry but you can use your own cooked chickpeas if you like. You’ll need about 3 cups.
- Pasta sauce. Any tomato-based pasta sauce works. I used a store-bought tomato basil pasta sauce.
- Nutritional yeast. Nutritional yeast adds a cheesy, nutty flavour to the mix. I can’t recommended a substitute for it in this recipe since it’s a key ingredient.
So, get your ingredients ready, scoop out the zucchini seeds. Blend up the chickpeas in a food processor then mix with the sauce and nutritional yeast, stuff it into the boats, bake and enjoy!
Here’s where having a well-stocked vegan pantry comes in handy. With canned chickpeas, nutritional yeast and tomato basil pasta sauce in the pantry plus a fridge full of fresh zucchini (I always have zucchini on my grocery list), these chickpea stuffed zucchini boats were born!
How easy are these?! Just 4 ingredients! I was pleasantly surprised by how yummy these turned out for being so simple.
The ever-so-slightly sweet, baked zucchini pairs perfectly with the hearty, cheesy, tomato chickpea filling. You can eat them with your hands for a convenient snack or meal or sit down and enjoy them with a knife and fork. They can be eaten as an entree or a side to another dish.
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Chickpea Stuffed Zucchini Boats
Ingredients
- 4 medium zucchini, cut in half, seeds scooped out
- 1/4 cup 15 g nutritional yeast
- 1/2 cup 125 mL pasta sauce of choice
- 1 19 oz. can chickpeas, rinsed and drained
- pinch of salt and pepper
Instructions
- Pre-heat oven to 425 degrees.
- Place the cut zucchinis on a baking pan.
- Pulse the chickpeas a few times in a food processor or blender so they’re mostly broken down
- Place in a bowl and mix in the sauce and nutritional yeast.
- Divide the mixture amongst the 8 hollowed-out zucchinis.
- Sprinkle with a little sea salt and black pepper.
- Bake for 20-25 minutes until the zucchinis are tender and the mixture is browned.
Nutrition
Originally Posted: May 5, 2017 | Updated: April 8, 2019
Quick, tasty, easy– thanks Deryn!! My whole family loved it, including my (almost) 10 momth old
Thanks, Shauna!