If you’re looking for a light, quick to make and satisfying meal, this is definitely a recipe for you! These raw stuffed zucchini boats are so simple to make you wouldn’t believe it.
So what’s in the boat, you ask!? A super tasty fresh chickpea salad. I like to think of this meal like the vegan version of a tuna salad. This recipe calls for some jicama. If you’re not familiar with Jicama, you’re in for a crunchy treat. Jicama is pretty light in flavor, has a nice crunch and has quite a few vitamins and minerals, including vitamin C, folate, potassium and magnesium. Even better, it’s also low in calories and high in fiber & water. I love me some jicama sticks with some powdered chili and lime, yum!!!
Alright let’s get to the recipe!
Stuffed Zucchini Boats
Serving Size: 4 servings
Cook Time: 15-20 minutes
- 2 zucchinis
- 1 can of garbanzo beans
- 1/2 shallot
- 1/2 fresh tomato
- 1/2 fresh mango
- 5-7 sticks of jicama (usually sold in sticks)
- 1/2 fresh bell pepper (any color, your choice)
- 1/4 fresh lemon
- 1 5-finger pinch of fresh cilantro (little extra for garnishing too*)
- 1 tbsp minced garlic
- 1/4 cup vegan mayo
- dash of salt
- dash of red cayenne pepper
Optional: *vegan bacon bits – I love the Frontier Co-Op Bac’Uns and sprinkle them on top of the zucchini boats. Perfect extra touch and crunch!
- Chop up all the chickpea salad ingredients: shallot, tomato, bell pepper, mango, jicama and cilantro.
- In a large mixing bowl, add your garbanzo beans (rinsed) and mash them all up. It’s okay if there’s a few whole beans in there left.
- Add in your lemon juice and vegan mayo to the mashed garbanzo. Mix it all up.
- Add in all the rest of the chopped ingredients and mix. Add the minced garlic, dash of salt and red cayenne pepper. Careful with the cayenne, it’s spicy!
- Give it all a final mix. Set aside.
- Wash up your zucchinis and slice them in half vertically.
- With a small knife, make two cuts basically framing where you are going to scoop out the inside of the zucchini. Then, take a spoon and carve out the inside soft parts of the zucchini.
- Fill up your boats with the salad mix.
- Garnish with some optional bacon bits* and cilantro. Another yummy option could be hemp seed or pomegranate.
- Buen Provecho!