Vegan Stuffed Zucchini
Got zucchini? Make these vegan stuffed zucchini boats! They're bursting with zesty Italian flavor. Super easy to make and perfect for a weeknight.
Servings: 4
Calories: 305kcal
Ingredients
- 4 medium zucchini (about 9 to 10 ounces each)
- 1 tablespoon olive oil
- ½ cup uncooked quinoa
- ¾ cup water
- 1 ½ cups marinara sauce (homemade or jarred)
- 1 cup canned or cooked chickpeas, drained and rinsed
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
- Vegan Parmesan cheese (optional)
Instructions
- 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.
Nutrition
Serving: 2zucchini halves | Calories: 305kcal | Protein: 10.9g | Fat: 8.5g | Saturated Fat: 1.5g | Sodium: 667mg | Potassium: 1229mg | Fiber: 9.6g | Sugar: 13g | Calcium: 94mg | Iron: 3mg