Chickpea Stuffed Zucchini Boats
on Apr 08, 2019, Updated Mar 13, 2025
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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.
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
This looks delicious! If I’m feeding someone with a tomato allergy, do you think there’s an alternate sauce that would work? Thanks!
You do could buffalo sauce and make a spicy filling or maybe like an alfredo or roasted red pepper sauce or something? You could make the sauce from my roasted red pepper pasta and use that I think.
Great recipe easy and tastes great love it!!
Absolutely delicious. I pulse chopped some mushrooms in my food processor and added to the filling.
Next time I’m going to stuff bell peppers with same mixture.
Great idea! Sounds great in bell peppers! Glad you enjoyed the recipe.
One of the first vegan recipes I tried. Tasty and easy. Great for lunch.
Fantastic! So glad they were enjoyed.
Delicious!!! My kids ask for this all the time. I like to add some panko crumbs to the top : ) Thank you for a great recipe!!
Thanks for trying it! I’m so glad you enjoyed them and I so appreciate the comment! 🙂
Woohoo, kid approved! So glad you guys enjoy it.
Love this recipe. It tastes great and helping me reach my idea weight. I make a bunch for my kids and add a little hot pepper in mine. Thank you!
Thank you so much for this recipe! I’ve made it several times and it’s so delicious!! I’m always on the lookout for super easy healthy meals, and this one is definitely in my rotation!
Awesome! So glad you enjoy them. Thanks for the message.
I made these for dinner tonight and they were so wonderful! The filling was delicious, and it was so quick and easy to throw together, truly like a five minute prep. Perfect healthy dinner. I want to try some variations in the future! Thanks for the recipe! 🙂
Wow! Can’t believe something that looks this good is made with just four ingredients! I am definitely trying this for breakfast tomorrow.
I am normally not one who likes zucchini all that much. But, I have learned to like it if it is cooked a certain way. I love it shredded like noodles, or baked to get a little crisp. I just do NOT like it roasted, it just gets so mushy and not my favorite. But, this recipe looks like it would be really good and I will be trying it out soon.