Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, chickpea peach stuffed zucchini. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Spoon half of the chickpea/tomato mix into the roasted zucchini halves. Sprinkle the cheeses evenly over each zucchini. To serve, plate the zucchini and top with the reserved chickpeas and tomatoes.

Chickpea Peach Stuffed Zucchini is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look wonderful. Chickpea Peach Stuffed Zucchini is something which I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have chickpea peach stuffed zucchini using 15 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chickpea Peach Stuffed Zucchini:

1. Prepare 2 each Zucchini
2. Get 1 cup Quinoa
3. Prepare 1 each Peach
4. Take 1 each Red Bell Pepper
5. Get 1 cup Mushrooms
6. Take 1/2 bunch Spinach
7. Prepare 1/4 cup Carrots
8. Make ready 1/4 bunch Cilantro
9. Get 1 can Chick Peas
10. Make ready 1 tbsp Canola Oil
11. Prepare 3 clove Garlic
12. Get 2 tbsp Honey
13. Take 1/4 cup Almonds
14. Make ready 3 tbsp Hot Sauce
15. Get 2 each Lime

I spice to taste when I cook so be sure to nibble while you cook! Zucchini boats are zucchini that have had the inner flesh scooped and stuffed! First, cut the zucchini in half lengthwise, then scoop out the inner flesh (see how below). Fill with something delicious and roast until the zucchini is soft.

Steps to make Chickpea Peach Stuffed Zucchini:

1. Preheat oven to 400°F
2. Mix 1 tbsp oil, 2 tbsp hot sauce, 1 lime (juiced) in bowl and mix in can of chick peas
3. Once chick peas well blended with spices lay flat on cookie sheet and place in oven.
4. Roast chick peas for 40 min or until crunchy, stirring every 10 min.
5. Cook quinoa on stove top with 1 lime (juiced) and 1 diced clove of garlic + additional spices to taste.
6. Dice pepper, peaches, and mushrooms.
7. Slice zucchini in half lengthwise and scoop out middle. Place on baking sheet and bake at 400°F until golden and slightly soft.
8. Heat oil, hot sauce and honey in a pan, then add diced vegetables. Saute on low for a few min until heated and small amount of juices form. Add additional spices as needed to taste.
9. Cover plate with small layer of spinach. Scoop desired amount quinoa on top of spinach. Place zucchini boat on quinoa and fill with desired amount roasted chick peas and lightly sautéd vegetables/peaches. Garnish with shredded carrots, sliced almonds and cilantro.
10. Enjoy!

Here's where having a well-stocked vegan pantry comes in handy. With canned chickpeas, nutritional yeast and tomato basil pasta sauce in the pantry plus a fridge full of fresh zucchini (I always have zucchini on my grocery list), these chickpea stuffed zucchini boats were born! Heat an extra-large skillet over medium. Stuffed zucchini boats with bell pepper, chickpeas, and vegan cheese! This is a simple vegetarian weeknight dinner, side dish or entrée which contains healthy wholesome ingredients.

So that is going to wrap this up for this special food chickpea peach stuffed zucchini recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!