Preheat the oven to 400°F.

Cut each zucchini in half lengthwise, then use a spoon to scrape hollow out the inside of each half. I usually only make a small cavity, but leave as much flesh as you like.

Rub your zucchini halves with olive oil and arrange them on a baking sheet.

Place the baking sheet into the oven and bake the zucchini until tender, 20 to 25 minutes.

While the zucchini roasts, stir the quinoa and water together in a small saucepan and place it over high heat. Bring the water to a boil.

Lower the heat until the water is at a low simmer and cover the pot. Let it simmer for 15 to 20 minutes, until all of the water is absorbed and the quinoa is tender.

Remove the lid from the pot and stir in the marinara sauce and chickpeas. Bring the sauce to a simmer.

Let the mixture simmer, stirring occasionally, until the sauce thickens up a bit, about 5 minutes.

Remove the pot from heat and stir in the basil. Season the filling with salt and pepper to taste.

Remove the baking sheet from the oven when the zucchini halves are finished roasting. Use a paper towel to blot up any excess moisture that has accumulated, then sprinkle the halves with salt and pepper.

Fill the zucchini halves with the filling. Sprinkle with vegan Parmesan and serve.