Chickpea Stuffed Zucchini Boats

These chickpea stuffed zucchini boats require just 4 ingredients! This recipe is vegan, gluten-free, easy to make and tastes amazing.

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!

1. Zucchini. You want some medium-sized zucchinis, big enough to chop in half and scoop out the seeds. 
2. 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.
3. Pasta sauce. Any tomato-based pasta sauce works. I used a store-bought tomato basil pasta sauce.
4. 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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5 from 9 votes

Chickpea Stuffed Zucchini Boats

All you need is 4 simple ingredients to make this easy stuffed zucchini! Enjoy on their own, as a side or as a topping to a big salad.

Prep Time5 minutes mins

Cook Time20 minutes mins

Course: Main Dish

Cuisine: Vegan

Servings: 8

Calories: 119kcal

Author: Deryn Macey

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

Serving: 1g | Calories: 119kcal | Carbohydrates: 19.6g | Protein: 7.8g | Fat: 1.7g | Fiber: 5.8g | Sugar: 3.2g

Originally Posted: May 5, 2017 | Updated: April 8, 2019