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Whole Food Plant-based Moroccan Zucchini Boats

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings: 3 to 4
Calories: 260kcal

Ingredients

  • 4 medium zucchini
  • 1 onion
  • 2 cloves garlic
  • ½ bell pepper diced
  • 14 oz. can chickpeas drained and rinsed
  • 14 oz. can crushed tomatoes
  • 1 Tbs. maple syrup
  • 1 tsp. ground ginger
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. turmeric
  • ½ tsp. cinnamon
  • ½ 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: 3to 4 | Calories: 260kcal | Carbohydrates: 48g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 692mg | Potassium: 1422mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1516IU | Vitamin C: 96mg | Calcium: 207mg | Iron: 7mg