Zucchini stuffed with a mix of onions, peppers, chickpeas, and spices then covered in a creamy vegan cheese sauce. They are the ideal lunch, side, or appetizer!
Course Appetizer, Dinner
Cuisine Mexican Style
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Servings 4
Calories 325kcal
Author Ligia Lugo
Ingredients
Zucchini boats
2medium zucchini
½tbspvegetable oil
1small white onionchopped
3cloves garlicminced
1small red bell pepperdiced
15ouncecan of chickpeasdrained
1tbsptomato paste
1tbsphot sauce
4tbspcoconut milk
1tbsprice vinegar
1tbspsoy sauce
1tsponion powder
1tspbrown sugar
½tspsmoked paprika
½tspcumin
½tspsalt
½tsppepper
½tspchili powder
Fresh herbs to garnish
Cheese sauce
¾cupcoconut milk
3tbspnutritional yeast flakes
2tbsptapioca flour
½tspsea salt
½tsponion powder
½tspgarlic powder
1pinchsmoked paprika
Instructions
Cheese sauce
In a small sauce pan mix and cooked all ingredients for cheese sauce
Zucchini boats
Cut zucchini in half lengthwise. Cut center flesh out about ½ inch deep and save flesh for later.
Chop up scooped out zucchini flesh.
In a large skillet, heat oil and add onion, and cook for 4 minutes.
Add bell pepper, zucchini flesh, spices, rice vinegar, soy sauce, tomato paste, hot sauce, and milk and stir together.
Put the lid on the skillet and cook for 10 minutes. Stir occasionally.
Meanwhile, make the cheese sauce.
Heat the oven to 410° and line a baking sheet with parchment paper.
Add chickpeas to the skillet and cook a couple more minutes.
Stuff each zucchini half with the mixture. Top with cheese sauce and cook in the oven for 25 minutes.