Stuffed Zucchini

These turned out so good and will definitely be made again. Just serve with a side salad and dinner is ready. This mixture could also be used to stuff acorn or yellow squash, bell peppers and maybe cabbage leaves. I didn't have my homemade cheese sauce and used Daiya cheese shreds. This is what kept this dish from being "whole food plant based no oil". So, don't be like me; plan ahead and have some cheese sauce ready to top these. Scooping out the inside of the zucchini is super easy if you have a melon baller utensil.
Let's make these stuffed zucchini!

• 2 medium zucchini
• 1 smallish sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 1 small bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 1 heaping tablespoon tomato paste
• 1 tablespoon hot sauce, I used Franks
• 4-6 tablespoons unsweet plant-based milk, I used almond
• 1 tablespoon garlic rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• a few grinds of black pepper
• 1/2 cup canned brown lentils (optional)*

Cut zucchini in half lengthwise. Scoop out the flesh leaving a little less than 1/2 an inch border. Chop up the scooped out parts.

In a large non-stick skillet heat a little water and add onion. Sauté about 4-5 minutes.

Add garlic, bell pepper, zucchini flesh, all the spices, soy sauce, vinegar, tomato paste, hot sauce and milk. Cover and cook about 10 minutes, stirring occasionally.

Preheat oven to 400F. Add the chickpeas and lentils to the skillet and cook for a few more minutes. You can leave the lid off so it thickens up. Taste and adjust spices if needed.

Line a baking sheet with parchment paper. Stuff each zucchini half with the chickpea mixture.

Add your cheese to the top.

Bake for 20-25 minutes. 

You can garnish with fresh herbs if you have them. Serve with a side salad for a delicious dinner.

* I had a 1/2 cup of lentils in the frig and added them to this so that they wouldn't go to waste. If you have a little bit of something that would fit this flavor profile fill free to add it. This is a great way to use up bits of veggies so they aren't wasted.

Enjoy!!!!!