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. Check the step-by-step photos above in the blog post.
Chop the scooped out zucchini with a large knife and set aside.
Heat oil in a skillet over medium heat. Add onion and sauté for about 4 minutes.
Add garlic, bell pepper, zucchini flesh, all spices, soy sauce, rice vinegar, tomato paste, hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
Meanwhile, prepare the vegan cheese sauce or use store-bought vegan cheese.
At the same time, preheat oven to 410 degrees Fahrenheit (210 degrees Celsius) and line a large baking sheet with parchment paper.
Add chickpeas to the skillet and cook for a few more minutes. Taste and adjust seasoning. Add more salt/pepper/spices to taste.
Stuff each zucchini half with the chickpea mixture.
Add vegan cheese on top and bake for 20-25 minutes in the oven. Garnish with fresh herbs and enjoy!