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Cooked vegan chickpea stuffed zucchini boats.

Chickpea Stuffed Zucchini Boats

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Main Dish
  • Method: Oven
  • Cuisine: Vegan

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.


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

  1. Pre-heat oven to 425 degrees.
  2. Place the cut zucchinis on a baking pan.
  3. Pulse the chickpeas a few times in a food processor or blender so they’re mostly broken down
  4. Place in a bowl and mix in the sauce and nutritional yeast.
  5. Divide the mixture amongst the 8 hollowed-out zucchinis.
  6. Sprinkle with a little sea salt and black pepper.
  7. Bake for 20-25 minutes until the zucchinis are tender and the mixture is browned.

Nutrition

  • Serving Size: 1
  • Calories: 119
  • Sugar: 3.2 grams
  • Fat: 1.7 grams
  • Carbohydrates: 19.6 grams
  • Fiber: 5.8 grams
  • Protein: 7.8 grams

Keywords: zucchini boats, easy, quick, healthy, plant-based