Servings: 4
Ingredients
- 2 med zucchini
- 1/2 tbsp water
- 1 medium onion chopped
- 2 cloves garlic
- 1 small bell pepper
- 1½ cups cooked chickpeas
- 1 heaped tbsp tomato paste
- 4-6 tbsp plant-based milk
- 1 tbsp rice vinegar
- 1 tbsp coconut aminos
- 1 tsp onion powder
- 1/2 tsp Frontier Smoked Paprika Ground
- 1/2 tsp Frontier Co-Op Cumin Seed Ground
- salt, black pepper, and chili powder to taste
- 7 oz Reverse Your Fatty Liver 3-Minute Vegan Cheese Sauce
Instructions
- 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!
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