Slice zucchini in half lengthwise and scoop out 2/3, leaving a 1/2 wall around the skin.
Chop the scooped zucchini with a knife and put in a bowl.
In a skillet, on medium heat, saute onion for 4 minutes.
Add garlic, bell pepper, scooped zucchini, spices, coconut aminos, rice vinegar, and milk to pit and cook with a lid for 10 minutes stirring occasionally
Preheat the oven to 410°F and prepare vegan cheese according to recipe.
Line a baking sheet with parchment paper and set zucchini boats on it.
Add chickpeas to the skillet and allow to cook for 3 more minutes, and adjust the taste of the mixture as needed.
Scoop the mixture into the zucchini and add the cheese on top.
Bake in the oven for 20-25 minutes.
Serve and enjoy!