Vegan Stuffed Zucchini
with Chimichurri Sauce
Stuffed Zucchini ingredients:
2 medium zucchini, cut lengthwise to create a boat
1 Tbsp avocado oil or water, if oil-free
1 small onion, chopped
2-3 cloves of garlic, minced
1 small bell pepper, chopped
1 ½ cups cooked chickpeas (one 15 oz can, drained and rinsed)
½ cup tomatoes, diced or ¼ cup canned diced tomatoes
2 Tbsp fresh basil, chopped finely
4-6 Tbsp plant-based milk
1 Tbsp rice vinegar
1Tbsp soy sauce
1 tsp onion powder
1 tsp coconut sugar or brown sugar
½ tsp smoked paprika
½ tsp ground cumin
Sea salt, ground pepper, and chili powder to taste
4 slices of vegan cheese, torn in half to place 2 halves on each boat(optional)
Directions:
Preheat the oven to 410 degrees Fahrenheit and line a large baking sheet with parchment paper.
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. Rub a bit of avocado oil, salt and pepper into the inside of the zucchini boat. Note: I advise cooking the zucchini boat before you add the stuffing for about 10 minutes. Take out of the oven and set aside as you make the stuffing.
Heat oil in a skillet over medium heat. Add onion and garlic, sauté for about 4 minutes or until soft.
Add bell pepper, zucchini flesh, basil and all spices, soy sauce, rice vinegar, tomatoes , hot sauce, and plant-based milk. Put a lid on the skillet and cook for about 10 minutes, stirring occasionally.
Meanwhile, prepare your Chimichurri Sauce. (See recipe below)
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.
Lay vegan cheese slices over the top of each boat (optional)
Bake for 20-25 minutes in the oven. Drizzle with Chimichurri Sauce and Enjoy.
Chimichurri Sauce:
1 bunch flat leaf Italian parsley (or cilantro parsley mix) - leaves only
2 tbsp oregano leaves ( preferably fresh but you can substitute with dry)
1 lime - juiced ( or 2 tbsp red wine vinegar)
1/2 cup extra virgin olive oil
4 cloves garlic, chopped
1/2 chili pepper (optional)
1 pinch red pepper flakes
1 pinch sea salt to your taste*
Add the parsley, oregano, olive oil, garlic, chili pepper and lime juice or vinegar to the bowl of a food processor or blender. Process until combined and smooth to your liking. (Alternatively use a sharp knife and chop the herbs on a cutting board). Transfer the sauce to a bowl or a jar and stir in red pepper flakes. Season to your taste with the sea salt and more lime. Store in the refrigerator in a tightly closed jar / container for up to 10 ways or freeze for later use.
