These zucchini boats with plant-based chickpea meatballs are a fun way to change up the traditional spaghetti and meatballs. They are super easy to make and full of nutrients from all of the vegetables. The chickpea meatballs provide a source of protein as well as being super delicious. Click here to find out how to make them! They are perfect to throw into recipes or freeze for later. Being that chickpeas are so healthy, it is important to find new ways to add them to meals.
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Zucchini Boats with Chickpea Meatballs
Ingredients
- 3 large zucchini
- 18-24 chickpea meatballs
- 1 bell pepper
- 1 onion
- 4 button mushrooms
- 1 can organic pasta sauce
Instructions
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Preheat over to 400°F. Prepare glass baking dish.
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Make or defrost plant-based chickpea meatballs. *linked above
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Chop bell pepper, onion and mushrooms; saute in a skillet on medium heat until soft.
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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.
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Add pasta sauce to skillet and let simmer on low for 2 minutes.
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Cook the zucchini in the oven for 15-20 minutes or until they are soft. Remove from oven.
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Place 3-4, (depending on size) chickpea meatballs in the scooped out portion of the zucchini. Add pasta sauce and vegetables on top.
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