Recipe: Delicious Chickpea Peach Stuffed Zucchini

Chickpea Peach Stuffed Zucchini. Spoon half of the chickpea/tomato mix into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini. To serve, plate the zucchini and top with the reserved chickpeas and tomatoes.

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! Take the roasted zucchini flesh, tomatoes, chickpeas, and sun dried tomatoes place them into a large bowl to combine. Take the chickpea mixture and stuff it into the zucchini boats. You can have Chickpea Peach Stuffed Zucchini using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Chickpea Peach Stuffed Zucchini

1. It's 2 each of Zucchini.
2. Prepare 1 cup of Quinoa.
3. Prepare 1 each of Peach.
4. It's 1 each of Red Bell Pepper.
5. You need 1 cup of Mushrooms.
6. It's 1/2 bunch of Spinach.
7. It's 1/4 cup of Carrots.
8. You need 1/4 bunch of Cilantro.
9. Prepare 1 can of Chick Peas.
10. Prepare 1 tbsp of Canola Oil.
11. It's 3 clove of Garlic.
12. Prepare 2 tbsp of Honey.
13. You need 1/4 cup of Almonds.
14. You need 3 tbsp of Hot Sauce.
15. It's 2 each of Lime.

Once filled, sprinkle tops with mozzarella and Parmesan. Vegan Stuffed zucchini boats with peppers, chickpeas, and vegan cheese!. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese!

Chickpea Peach Stuffed Zucchini instructions

1. Preheat oven to 400°F.
2. Mix 1 tbsp oil, 2 tbsp hot sauce, 1 lime (juiced) in bowl and mix in can of chick peas.
3. Once chick peas well blended with spices lay flat on cookie sheet and place in oven..
4. Roast chick peas for 40 min or until crunchy, stirring every 10 min..
5. Cook quinoa on stove top with 1 lime (juiced) and 1 diced clove of garlic + additional spices to taste..
6. Dice pepper, peaches, and mushrooms..
7. Slice zucchini in half lengthwise and scoop out middle. Place on baking sheet and bake at 400°F until golden and slightly soft..
8. Heat oil, hot sauce and honey in a pan, then add diced vegetables. Saute on low for a few min until heated and small amount of juices form. Add additional spices as needed to taste..
9. Cover plate with small layer of spinach. Scoop desired amount quinoa on top of spinach. Place zucchini boat on quinoa and fill with desired amount roasted chick peas and lightly sautéd vegetables/peaches. Garnish with shredded carrots, sliced almonds and cilantro..
10. Enjoy!.

This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients. The recipe is meat-free, plant-based, relatively low-carb, and easy to make! Zucchini are hollowed out and filled with a saute of onions, mushrooms, chickpeas, lemon juice, herbs and spices. Try this stuffed zucchini filled with a creamy ground beef sauce for a nice change. The white sauce with Parmesan cheese has a hint of nutmeg and white pepper for subtle flavor..