This flavorful vegan stuffed zucchini recipe is packed with chickpeas, vegetables, and spices, topped with a creamy vegan cheese. It’s a healthy and delicious dish that’s perfect for dinner and sure to impress!
Preparation Time
- Total Time: 45-50 minutes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
Ingredients
- 2 medium zucchini
- 1/2 tbsp vegetable oil or water (if oil-free)
- 1 small/medium onion, chopped
- 2-3 cloves garlic, minced
- 1 small bell pepper, chopped
- 1 1/2 cups cooked chickpeas (one 15 oz can, drained and rinsed)
- 1 heaped tbsp tomato paste
- 1 tbsp hot sauce (or more to taste)
- 4-6 tbsp plant-based milk
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tsp onion powder
- 1 tsp coconut sugar or brown sugar
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Sea salt, ground pepper, and chili powder to taste
- Fresh herbs for garnish
- 1 batch vegan cheese sauce or 7 oz (200 g) store-bought vegan cheese
Directions
- Prepare the Zucchini:
- 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.
- Chop the scooped out zucchini flesh and set aside.
- Cook the Filling:
- Heat the oil in a skillet over medium heat. Add the chopped onion and sauté for about 4 minutes.
- Add minced garlic, chopped bell pepper, chopped zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk.
- Cover the skillet and cook for about 10 minutes, stirring occasionally.
- Prepare the Vegan Cheese:
- Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
- Preheat the oven to 410°F (210°C) and line a large baking sheet with parchment paper.
- Combine and Adjust Seasoning:
- Add the chickpeas to the skillet and cook for a few more minutes. Taste and adjust the seasoning with more salt, pepper, or spices as needed.
- Stuff and Bake the Zucchini:
- Stuff each zucchini half with the chickpea mixture.
- Add vegan cheese on top and bake for 20-25 minutes until the zucchini is tender and the cheese is melted and golden.
- Serve:
- Garnish with fresh herbs and enjoy!
Serving Suggestions
- Serve with a side of quinoa or rice for a complete meal.
- Pair with a fresh green salad for added crunch and nutrition.
Cooking Tips
- Use a spoon to carefully scoop out the zucchini flesh, being cautious not to pierce the skin.
- Adjust the amount of hot sauce according to your spice preference.
Nutritional Benefits
- Chickpeas: Rich in protein, fiber, and essential nutrients.
- Zucchini: Low in calories and high in vitamins A and C.
- Bell Pepper: Adds vitamin C and antioxidants to the dish.
Dietary Information
- Vegetarian: Yes
- Vegan: Yes
- Gluten-Free: Yes (ensure soy sauce is gluten-free)
- Dairy-Free: Yes
Storage
- Refrigerate: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
- Freeze: Freeze the stuffed zucchini before baking. Thaw in the refrigerator overnight and bake as directed.
Why You’ll Love This Recipe
- Flavorful: Packed with spices and a delicious filling.
- Healthy: Loaded with vegetables and plant-based protein.
- Easy to Make: Simple steps and minimal ingredients.
Conclusion
This vegan stuffed zucchini recipe is a delicious and nutritious way to enjoy a plant-based meal. With a flavorful chickpea filling and creamy vegan cheese, it’s a dish that’s sure to become a family favorite. Enjoy cooking and bon appétit!
