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Whole Food Plant-based Moroccan Zucchini Boats

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings: 6 to 8
Calories: 376kcal

Ingredients

  • 8 medium zucchini
  • 2 onions
  • 4 cloves garlic
  • 1 bell pepper diced
  • 2 15 oz. cans chickpeas, drained and rinsed
  • 28 oz. can crushed tomatoes
  • 2 Tbs. maple syrup
  • 2 tsp. ground ginger
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • salt & pepper to taste

Instructions

  • Cut each zucchini in half long ways and use a spoon to scoop out the middle of each one creating a boat shape.
  • Chop the zucchini that you've scooped out.
  • Cook onion and garlic in a large skillet.
  • Add bell pepper and chopped zucchini and cook for 2-3 minutes.
  • Add remaining ingredients & simmer for 5-10 minutes.
  • Fill the boats with the zucchini mixture and bake at 400° for 25-30 minutes.

Nutrition

Serving: 6to 8 | Calories: 376kcal | Carbohydrates: 70g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 1644mg | Fiber: 17g | Sugar: 25g | Vitamin A: 1535IU | Vitamin C: 98mg | Calcium: 230mg | Iron: 10mg