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+ servings
The recipe is plant-based, relatively low-carb, and easy to make!
Duration50 mins
Cook Time30 mins
Prep Time20 mins


  • 2 medium zucchini
  • 1/2 tbsp vegetable oil or water if oil (free)
  • 1 small/medium onion chopped
  • 2 3 cloves of garlic minced
  • 1 small bell pepper chopped
  • 1 1/2 cups cooked chickpeas one 15 oz can, drained and rinsed
  • 1 heaped tbsp tomato paste
  • 1 tbsp hot sauce or more to taste
  • 4 6 tbsp plant
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp onion powder
  • 1 tsp coconut sugar or brown sugar
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Sea salt ground pepper, and chili powder to taste
  • Fresh herbs to garnish
  • 1 batch vegan cheese sauce or 7 oz 200 g store (bought vegan cheese)


  • 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!
This recipe was republished with permission from ElaVegan. Find the original recipe here