Preheat over to 400°F. Prepare glass baking dish.

Make or defrost plant-based chickpea meatballs. *linked above

Chop bell pepper, onion and mushrooms; saute in a skillet on medium heat until soft.

Cut zucchini in half. Take a spoon and scoop out the middle to create a trench in the zucchini.  Add what you scooped out to the skillet of veggies. Place the zucchini into the prepared baking dish.

Add pasta sauce to skillet and let simmer on low for 2 minutes.

Cook the zucchini in the oven for 15-20 minutes or until they are soft. Remove from oven. 

Place 3-4, (depending on size) chickpea meatballs in the scooped out portion of the zucchini. Add pasta sauce and vegetables on top.