Summer Stuffed Zucchini

Summer is the time for zucchini! So many ways to use this versatile little vegetable. As usual though, I am always looking for a way to up the ante with protein and boost the taste.

Over the years, I have tried several times to make stuffed zucchini…and I was the only one that would touch it with a ten foot pole, especially when there was another option, like a hot dog or Oreo cookies or McDonalds or a hunger strike. People in my family just were not excited about zucchini.

So I had to up my game. I had to make something so yummy that even the hard-core zucchini haters would give it a second chance. Telling them there were chickpeas inside was, oddly, not a huge selling point either.

Sigh.

So, after much thought and a few epic fails, I just went with all the favorite flavors of summer. And cheese. Vegan cheese, but still cheese, which apparently makes the world a happier place.

Ingredients:

2 zucchini
1 cup chickpeas, drained, but not rinsed, liquid reserved
1/2 cup corn
2 teaspoons minced garlic
1/2 cup chopped, seeded tomatoes
2 Tablespoons chopped basil
1/4 cup diced onion
1/2 teaspoon salt
1/8 -1/4 teaspoon rushed red pepper
1/4 cup aquafaba (liquid from the can of chickpeas)
2 Tablespoons nutritional yeast (optional)
shredded cheese (optional) I use vegan, obviously

Directions:

Preheat the oven to 350.
Put the chickpeas in a medium bowl and mash well. Add the corn,, garlic, tomatoes, basil, onion, salt, and red pepper.
Wash the zucchini well and dry. Cut in half lengthwise and, using a spoon, scoop out the center of each half, leaving at least 1/4 inch around the edges and bottom. Chop the removed zucchini and add 1/2 cup to the chickpeas mixture.
Add the aquafaba and nutritional yeast if using, and stir well to combine.
Place the zucchini shells on a baking sheet and stuff the chickpea mixture into them. Bake 40-50 minutes or till zucchini shells pierce easily with the tip of a sharp knife.
If you are using the shredded cheese, sprinkle on top for the last 5 minutes.