These Italian Stuffed Zucchini Boats are vegan, plant-based, and oil free. They work well for meal prep or serve as a main dish with a crusty bread or hearty soup.
Combine marinade, chickpeas, and roasted red peppers together. Put into an airtight container and let marinade for 2-3 hours.
Heat oven to 350°. Prepare an extra large baking pan by spritzing the bottom with oil or use a silicon baking pan.
Slice zucchinis in half lengthwise. With the small end of a melon baller, carefully scoop out insides, setting aside to use later. Set the scooped out zucchini halves into an extra large prepared baking pan.
Line a saute pan with vegetable broth and sauté zucchini for about 5 minutes. Add more broth to keep pan from sticking. When finished, drain any remaining liquid.
Mash around the marinated chickpeas, leaving some whole or almost whole.
Add mashed chickpeas, diced and deseeded tomatoes, and tahini to pan and stir to combine.
Spinkle breadcrumbs on top and incorporate allowing breadcrumbs to absorb liquid. If it is still a little runny then add more breadcrumbs.
Spoon mixture into mounds on zucchini halves.
Cook in 350° oven for 35 minutes.
Take out of oven and top with marinara sauce and vegan sausage crumbles. Put back into oven for 10 minutes. Top with vegan parmesan cheese.
This works really well for meal prep.
Carefully place two halves into a meal prep container.
When choosing your zucchini, measure your container and ensure your zucchini will not be too long to fit.