Delicious vegan stuffed zucchinis (gf) - Emily Skye

Delicious vegan stuffed zucchinis (gf)

Delicious vegan stuffed zucchinis (gf)

Oven baked foods are great choices for these cooler months, and this delicious recipe for stuffed zucchinis is both gluten free and vegan, so it makes a great food choice when you are not familiar with your guests dietary requirements!


  • 2 medium zucchinis, halved length ways
  • 200gm chickpeas, drained and rinsed
  • 1 small onion, chopped
  • 1 small tomato, halved then sliced finely
  • 6 medium mushrooms, 4 chopped, 2 sliced
  • Small handful of parsley finely chopped
  • 1 large garlic clove, crushed
  • 2 Tbsp. Fresh lemon juice
  • 1/2 Tbsp. Olive oil
  • 1/2 tsp. Ground coriander
  • 1/2 tsp. Cumin
  • Rock salt and ground pepper to taste


  1. Prepare the oven at 180c and lightly oil a shallow baking tray/dish.
  2. Scoop out the centre of the zucchinis so that there is room to stuff them, set the insides aside and then lay the shells face up on the tray.
  3. Heat olive oil in a non-stick pan over a medium heat and cook the onion until it starts to turn clear, then add garlic and cook for an extra minute.
  4. Stir in the 4 chopped mushrooms and remaining zucchini and cook for a further 5 minutes before turning off the heat.
  5. Add the chickpeas, lemon juice, coriander, cumin and half the parsley, stir and then add salt and pepper to suit your taste.
  6. Scoop mixture into zucchini shells and then lay slices of tomato on two of the halves and slices of mushrooms on the other two.
  7. Bake for 30-40 minutes, or until zucchinis are tender, then sprinkle with remaining parsley and serve.

I enjoy these with a side salad and a dash of my homemade vinaigrette, enjoy!

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