Vegan stuffed zucchini

You can find the recipe for STUFFED ZUCCHINI in almost every cookbook, as that’s one of the most popular dishes of vegan cuisine in the last few years. However, the key difference is always the filling. Mine contains onion, cooked chickpeas, pelati, cooked quinoa, and vegan parmesan (the recipe can be found on my website). Serve them with fresh basil and enjoy with your family.

Ingredients for zucchini:

4 zucchini, medium-sized
1-2 tsp grapeseed oil
½ tsp salt
½ tsp ground garlic
a pinch of red chili pepper flakes

Ingredients for filling:
2 tbsp olive oil
1 small-size red onion
4 garlic cloves
200 g cooked chickpeas
1 can (250 g) pelati
4 tbsp cooked quinoa
2 tbsp vegan parmesan

Decoration (optional):
Fresh basil
Vegan parmesan
Red chili pepper flakes

Instructions:
1. Cut the zucchini in half lengthwise and take out the seeds and part of the flesh with a spoon.
2. Coat them with grapeseed oil and season with salt, ground garlic, and red chili pepper flakes.
3. Put the zucchini upside down in a pan lined with baking paper, and bake them for about 10 minutes, until they soften.
4. Simmer the onions and add the chickpeas, pelati, and quinoa after 3-4 minutes. Stir everything well and leave to cook for about 3-4 minutes. Fill the zucchini with this mixture.
5. Sprinkle vegan parmesan over zucchini and bake in the oven at 200 °C for about 20-25 minutes, or until they get redden and crispy.
6. Serve it with ingredients as desired and enjoy.